Storing and converting cooked dishes, module 4

Arroz con Pollo (Spanish Rice with Chicken)

Ingredients:

6 Chickens, 1.4 kg. each
90 mL. Olive oil
500 g. Onion, small dice
500 g. Green peppers, medium dice
20 mL. Garlic, chopped fine
10 mL. Paprika
1 L. Long-grain rice, raw
1.5 L. Chicken stock
900 g. Fresh tomatoes, 1-inch dice or
700 g. Canned tomatoes, diced
Salt
600 g. Pepper
125 g. Frozen peas, thawed or leftover peas
Pimientos, cut into thin strips

or leftover slices of chicken

Procedure:

1. Cut the chickens into 8 pieces each.
2. Heat the olive oil in a large saute pan. Brown the chickens on

all sides. Transfer the pieces to a brazier as they are brownes.
Drain off and discard about one-third of the fat in the pan.
3. Place the onion, green pepper, and garlic in the saute pan in
which the chicken was browned. Saute over medium heat until
the vegetables are almost tender.
4. Add the paprika and rice and stir until the grains are coated
with fat.
5. Add the stock and tomatoes. Bring to a boil. Season the liquid
to taste with salt and pepper.
6. Pour the contents of the pan over the chicken in the brazier.
Cover and place in a 325 ºF (165 ºC) oven untl the rice and
chicken are cooked, about 20-30 minutes.
7. At service time, stir in the peas and garnish with pimiento strips.

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Basic Bread Dressing

Ingredients: Onion, small dice
Celery, small dice
500 g. Fat such as butter, chicken fat, or bacon fat from
250 g.
250 g. previous recipe
Leftover white bread, 2 days old
1 kg. Chopped parsley
30 g. Sage
1 tsp. Thyme
1/2 tsp. Marjoram
1/2 tsp. White pepper
1/2 tsp. Salt
2 tsp. Chicken stock, cold (previously prepared)
0.5 - 1 L.

Procedure:

1. Saute the onion and celery lightly in the fat until tender bit not
browned. Cool thoroughly.

2. Cut the bread into small cubes. (If desired, crusts may be trimmed
first.)

3. Combine the bread and cooked vegetables in a large stainless
steel bowl. Add the herbs and seasonings and toss gently until
all ingredients are well mixed.

4. Add the stock a little at a time, and mix the dressing lightly after
each addition. Add just enough to make the dressing slightly
moist, neither dry nor soggy. Adjust the seasonings.

5. Place in a greased bake pan and bake at 375 ºF (190 ºC) until
hot at the center, about 1 hour.

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Baked Fish with Tomatoes and Mushrooms

Ingredients:

24 Small whole fish, about 375g. each

Salt

Pepper

Thyme

10 Parsley sprigs

Olive oil

250g. Onion, small dice

30 g. Shallots, minced

250 g. Mushrooms, chopped or leftover button mushroom

500 g. Tomato concassée

250 mL. Dry white wine

or leftover slices of fish

Procedure:

1. Scale and clean the fish but leave the heads on. Season the fish
inside and out with salt and pepper, and put a small pinch of thyme
and a sprig of parsley in the cavity of each.

2. Select as many baking pans as necessary to just hold the fish in
single layer. Oil the pans with a little olive oil.

3. Saute the onions and shallots in a little olive oil for about a minute.
Add the mushrooms and saute lightly.

4. Put the sauteed vegetables and the tomatoes in the bottoms of the
baking pans.

5. Put the fish in the pans. Oil the tops lightly. Pour in the wine.
6. Bake at 400 ºF (200ºC) until the fish is done. The time will vary but

will average around 15 to 20 minutes. Baste often with the liquid in
the pan.
7. Remove the fish and keep them warm until they are to be plated.
8. Remove the vegetables from the pans with a slotted spoon and
check for seasonings. Serve a spoonful of the vegetables with the
fish, placing it under or alongside each fish.
9. Strain, degrease, and reduce the cooking liquid slightly. Just
before serving, moisten each portion with a tablespoon or two of
the liquid.

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Broiled Shrimp, Scampi Style

Ingredients:

50 Shrimp, size 16-20 per pound
175 g. Butter
125 mL. Oil, preferably olive oil
15 mL. Garlic, chopped very fine
30 mL. Lemon juice
30 mL. Chopped parsley
Salt
Pepper

or cooked unconsumed shrimp

Procedure:

1. Peel, devein, and butterfly the shrimp. Leave tails on.

2. Place shrimp in individual service casserole dishes or in a shallow
bake pan, tails up and cut side down. (Shrimp will curl more when
cooked, so tails will stand up as shrimp are broiled.)

3. Keep refrigerated until needed.

4. Heat butter and oil in saucepan until the butter is melted.

5. Add the garlic, lemon juice, parsley, salt, and pepper.

6. Pour the butter sauce over the shrimp.

7. Place under the broiler at medium heat. Broil until the tops are
lightly browned.

8. Transfer the shrimp to the oven above the broiler for a few
minutes to finish cooking.

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Spicy Shrimp or Scallop Saute

Ingredients:

1 tsp. Paprika
1/4 tsp. Cayenne
1/4 tsp. Black pepper
1/2 tsp. White pepper
1/4 tsp. Thyme
1/4 tsp. Basil
1/4 tsp. Oregano
1/2 tsp. Salt
1.25 kg. Peeled, deveined shrimps, or scallops
175 g. Onion, sliced
1 clove Garlic

or leftover unconsumed shrimps or scallops from previous recipe

Procedure:

1. Mix together all the spices, herbs and salt.

2. If the shrimp or scallops are wet, dry them with paper towels. If you
are using sea scallops and they are large, cut them into halves or
quarters.

3. Toss the shrimp or scallops with the dry seasonings.

4. Saute the onion and garlic in a little clarified butter until they are
tender and only lightly browned. Remove them from the pan and
set the, aside.

5. Add a little more butter to the pan and toss to combine. Serve
immediately, accompanied by white rice.

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JOB SHEET #3-1

TITLE: Recycling Unconsumed Cooked/Uncooked Food

Purpose: To recycle/transform unconsumed food into new dishes.
Equipment, Tools and Materials: Unconsumed food/meat; cooking equipment.
Precautions: Do not use stale or rotten food.

Procedures:

1. Choose one of the recipes featuring recycled meat.

2. Study the recpe. Bring all the ingredients and meat you need to class.

3. Demonstrate how to cook/transform unconsumed meat into a new dish.
(Follow standard procedures in your chosen recipe.)

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SELF-CHECK #3-1

Test 1.
1. Examples of recipe using recycled meat.
a. _______________________________________________________
b. _______________________________________________________
c. _______________________________________________________
d. _______________________________________________________

2. Examples of recipe using recycled vegetables.
a. _______________________________________________________
b. _______________________________________________________
c. _______________________________________________________
d. _______________________________________________________

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ANSWER KEY #3-1

Test 1.
1. Examples of recipe using recycled meat.
a. Broiled chicken
b. Pan fried chicken
c. Sauteed chicken liver with bacon and onions
d. Arroz con Pollo

2. Examples of recipe using recycled vegetables.
a. Buttered peas and carrots
b. Glazed carrots
c. Ratatouille
d. Sauteed Mushroom

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Qualification : Hotel and Restaurant Kitchen Service Provider NCII
Unit of Competency : Prepare Hot Meals

Module : Storing and Converting Cooked Dishes
Learning Outcome #4 : Prepare uncooked foods for storing/freezing

Assessment Criteria:

1. Uncooked foods sorted/cleaned according to classifications.
2. Uncooked food weighed and measured for inventory.
3. Uncooked food are safely packed/wrapped and labeled for freezing/storing.

Resources: Tools Supplies & Materials

Equipment & Facilities 1. Cutting tools 1. Unconsumed cooked
2. Measuring utensils foods
1. Workshop/Laboratory 3. Cooking tools
2. Storage/Stockroom 4. Cooking implements 2. Recipe book
3. Range/stove
4. Oven/Microwave Oven

References:

1. Charley, Helen. 1982. Food Science. 2nd ed. NY: J. Wiley and Sons.

2. Donovan, Mary O. ed. 1997. Cooking Essentials for the New Professional
Chef. NY. Van Nostra and Reinhold.

3. Gisslen, Wayne. 1995. Professional Cooking. 3rd ed. NY: J. Wiley and Sons.

4. Palacio, Theis. West and Wood’s Introduction to Foodservice. 8th ed. Pearson
Education Asia Pacific Ltd. 2000.

5. MeSwane, Rue, Linton. Essentials of Food Safety and Sanitation 3rd ed. Pearson
Education South Asia Pacific Ltd. 2002

6. Current Good Manufacturing Practices Manual. 2002. Pasay City:
Philippine Trade Training Center

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Learning Outcome #4: Prepare uncooked foods for storing/freezing

LEARNING ACTIVITIES SPECIAL INSTRUCTIONS

1. Read and learn the • Information Sheet #4-1:
proper handling of “Proper Handling of Foods”
uncooked/unconsumed
food • Information Sheet #4-2:
“Packaging and Wrapping
2. Read and learn proper Food for Storage”
packaging and wrapping
of food for storage • Information Sheet #4-3:
“Cleaning, Sorting Uncooked
3. Read how to sort Food”
uncooked food
• Job Sheet #4-1:
4. Perform Job Sheet #4-1 “Storing Fresh Vegetables”

5. Complete self-check • Self-Check #4-1

6. Refer to Model Answer • Answer Key #4-1

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INFORMATION SHEET #4-1

PROPER HANDLING OF FOODS

A. OPTIMUM TEMPERATURE FOR FOOD

1. Time Temperature Relationships

Temperature has long been recognized as a particularly important factor in the control
of harmful organisms. Time is an equally important factor in minimizing microbial growth
during food storage, production, holding, transportation, and service. An important rule in
food protection then is the time-temperature principle, which is based on three tenets
regarding the handling of potentially hazardous foods:

a. Food items must be rapidly cooled to 41ºF or less.
b. Cold food should be held at an internal temperature of 41ºF or less.
c. Hot foods should be held at 140ºF or higher.

According to the 1995 Food Code, the temperature range of 41 to 140ºF is referred
to as the danger zone because disease-causing bacteria are capable of rapid multiplication
in this temperature range. The period of time that food is allowed to remain in this critical
temperature zone largely determines the rate and extent of bacterial growth. Most food
handling techniques are designed to keep food items, especially potentially hazardous foods,
out of this temperature range. Various stages of food preparation require that foods be in the
danger zone at various times. For example, cooked meat will be at room temperature while
it is being sliced and again while it is being used to make sandwiches. The National
Sanitation Foundation International recommends that the total time in the danger zone should
be limited to 4 hours for any given food product.

The food manager must be aware of time-temperature relationships throughout the
entire food production process. It is imperative that the internal temperature of potentially
hazardous food be kept below 41ºF or above 140ºF to ensure safety. This means that the
temperature of the refrigerator should be colder or the holding equipment hotter to maintain
the proper internal temperature in the food. Temperature controls on walk in and other
refrigerators should be in good working order and checked and documented daily to make
certain that temperatures are maintain d below 41ºF as appropriate for the specific foods
stored in them.

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B. HANDLING FOOD SAFELY
Flow of Food for Assembly/Service System

Receiving

Freezer Refrigerator Dry
storage storage storage

Rethermalization

Holding

Hot Food Cold Food

Service

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INFORMATION SHEET #4-2

PACKAGING AND WRAPPING FOOD FOR STORAGE

1. Preparing Food for Storage Fresh meats bought from the wet market should be
cleaned, either by rinsing briefly in running water or wiping with wet towel. Rinsing is pre-
ferred because meats in the markets are exposed to flies and all kinds of unsanitary agents.

After cleaning, these should be cut into the desired style in the recipe. Trimming the
meat first to remove excess fat and bones conserves freezer space. Complete trimming
leaves the meat ready to cook when it is thawed and saves on preparation time. The amounts
necessary for each recipe are placed in separate plastic bags, knotted tightly.

2. Storing Meat. Cooked meat must be kept well chilled or frozen until ready to use. If
chilled, fresh meats or ground meats must be used within 24 hours to three days. If to kept
longer, meats should be frozen .

3. Labelling Stored Meat. Each bag may be labelled with the name of the recipe for
easy identification during preparation. In labelling, a piece of masking tape or an indelible
marking pen is used on the outside of the plastic bag or package. In most supermarkets,
meats are already portioned and wrapped properly, and already frozen. One need not
unwrap these but merely place them in the freezer.

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INFORMATION SHEET #4-3

CLEANING, SORTING, STORING UNCOOKED FOOD

A. Cleaning and Storing Fish

Preparing Fish. Fish should be cleaned first, that is, gills and internal organs
removed. Scales are removed, except when the fish will be used for daing or broiling.

Storing Fish. After cleaning, the fish is cut into the desired style. The amounts
necessary for each preparation are bagged separately and labeled. Then they are placed in
the coldest part of the refrigerator or the freezer. Being very perishable, fish and seafoods
are best if quickly frozen, otherwise they must be cooked at once.

B. Cleaning and Storing Poultry and Meat

Storing Fresh Poultry. Fresh poultry is cleaned and cut into desired parts or por-
tions. These are then kept in plastic bags, in the coldest part of the refrigerator or the freezer.
Giblets (neck, heart, gizzard) are wrapped separately from the chicken parts.

C. Cleaning and Storing Vegetables

Leafy Vegetables

Vegetables must be wiped clean or washed only as needed to remove dirt.
For storage procedures, follow the following guidelines.

a. These may be stored in the refrigerator crisper, or kept in plastic bags with
holes.

b. Some leafy vegetables and rooted green like leeks, chives, and lettuce may
be kept for a while in a glass jar with water deep enough to seal the roots and
set near a window. Or, after inedible leaves are trimmed, they may be stored
unwashed in a tightly covered container or plastic bag in the refrigerator.

c. Lettuce for salad may be washed thoroughly. These may be kept in sealed
plastic ware in the refrigerator, to maintain crispness.

d. Spices and dry herbs must be kept in airtight, labelled jars and used within six
months for optimum flavor.

e. Fresh herbs like parsley, mint and chives may be frozen in plastic bags. These
must be washed first, the water shaken off, then dried.

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JOB SHEET #4-1

TITLE: Storing Fresh Vegetables

Purpose: To store fresh vegetables properly.
Equipment, Tools and Materials: Fresh vegetables from the garden/market, plastic bags,
labelling tapes, pen.
Precautions: Rotting leaves/portion will contaminate the whole batch
unless removed fast.

Procedures:

A. Leafy Vegetanles

1. Wipe clean with paper towel the leafy vegetables and salad greens.
2. Trim the edible, dried, overly mature and rotten leaves.
3. Put in plastic bag and put in the crisper.

B. Salad Greens

1. Wash lettuce thoroughly. Trim inedible/damaged portion.
2. Keep in sealed/tightly covered plasticware to maintain crispness.
3. Store in the refrigerator shelves.

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SELF-CHECK #4-1

Test 1.

1. What are the basic tenets of time-temperature principles?

a. _________________________________________________________
b. _________________________________________________________
c. _________________________________________________________

2. What are the risks of time-temperature principle if not observed?
______________________________________________________________
______________________________________________________________
______________________________________________________________

Test 2.
How do you prepare the following for storage?
a. Fish
_________________________________________________________
_________________________________________________________
b. Poultry
_________________________________________________________
_________________________________________________________
c. Leafy Vegetables
_________________________________________________________
_________________________________________________________

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ANSWER KEY #4-1

Test 1.

1. a. Food must be rapidly cooled to 41°F or less.
b. Cold food should be held at 41 °F or less.
c. Hot food should be held at 140°F or higher.

2. It is dangerous as disease causing bacteria can rapidly multiply in food.

Test 2.

1. Fresh Fish
a. Clean.
b. Cut into desired slices.
c. Bag separately (per recipe requirement).
d. Put in coldest part of refrigerator.

2. Fresh Poultry
a. Clean/Dress.
b. Cut into desired parts.
c. Keep in plastic bags.
d. Freeze in coldest part of refrigerator.

3. Leafy Vegetables
a. Wipe clean.
b. Keep in plastic bags with holes.
c. Put in vegetable criper of refrigerator.

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Qualification : Hotel and Restaurant Kitchen Service Provider NCII
Unit of Competency : Prepare Hot Meals

Module : Storing and Converting Cooked Dishes
Learning Outcome #5 : Store/Freeze cooked and uncooked food at required
temperature

Assessment Criteria:

1. Cooked and uncooked food are prepared for storing/freezing.
2. Preventive measures for possible causes of spoilage and hazard are performed.
3. Temperature of storage/freezer are prepared according to standard requirement.
4. Preventive and periodic maintenance of storage performed.

Resources:

Equipment & Facilities Tools Supplies & Materials

1. Workshop/Laboratory 1. Cutting tools 1. Unconsumed cooked
2. Storage/Stockroom 2. Measuring utensils foods
3. Range/stove 3. Cooking tools
4. Oven/Microwave Oven 4. Cooking implements 2. Recipe book

References:

1. Charley, Helen. 1982. Food Science. 2nd ed. NY: J. Wiley and Sons.

2. Donovan, Mary O. ed. 1997. Cooking Essentials for the New Professional
Chef. NY. Van Nostra and Reinhold.

3. Gisslen, Wayne. 1995. Professional Cooking. 3rd ed. NY: J. Wiley and Sons.

4. Palacio, Theis. West and Wood’s Introduction to Foodservice. 8th ed. Pearson
Education Asia Pacific Ltd. 2000.

5. MeSwane, Rue, Linton. Essentials of Food Safety and Sanitation 3rd ed. Pearson
Education South Asia Pacific Ltd. 2002

6. Current Good Manufacturing Practices Manual. 2002. Pasay City:
Philippine Trade Training Center

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Learning Outcome #5: Store/Freeze cooked and uncooked food at

required temperature

LEARNING ACTIVITIES SPECIAL INSTRUCTIONS

1. Learn on how to • Information Sheet #5-1:
maintain inventory “Maintaining Stocks”
level of stocks.
• Job Sheet #5-1:
2. Perform Job Sheet “Optimum Temperature for
Food “
3. Complete self-check
4. Refer to Model Answer • Self-Check #5-1
• Answer Key #5-1

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INFORMATION SHEET #5-1

MAINTAINING STOCKS

How much of each needed ingredient should I have on hand at any one time?

With a knowledge of what is likely to be purchased by our customers (sales forecast)
and a firm idea of ingredients necessary to produce these items (standardized recipes), the
foodservice operator must make decisions about desired inventory levels.

It is clear that this question can only be answered if our forecast is of good quality and
our standardized recipes are in place so we don’t “forget” to stock the necessary ingredi-
ents. Inventory management seeks to provide appropriate working stock, which is the amount
we feel will be used between deliveries, and a minimal safety stock, which is the extra amount
of a food product we will keep on hand. Safety stock seeks to reduce outages when item
demand is higher than anticipated.

Foodservice managers face a much more difficult task in attempting to control inven-
tory than their counterparts in general manufacturing. Demand for a given menu item can
fluctuate greatly between delivery periods, even when the delivery occurs daily. The ability
to effectively manage the inventory process is one of the best skills a foodservice manager
can acquire.

Inventory levels are determined by a variety of factors. Some of the most important
ones are as follows:

1. Storage Capacity

It is apparent that the foodservice operator will be unable to purchase inventory in
quantities that cannot be adequately stored and secured. Many kitchens lack adequate
storage facilities. Those kitchens are often short on space for frozen and refrigerated foods
and have excess capacity in dry storage areas. Operators must be careful not to determine
inventory levels in a way that will overload storage capacity. This may mean scheduling
more frequent deliveries and holding less of each product on hand than would otherwise be
desired. When storage space is too great, the tendency by some managers is to fill the
space. It is important that this not be done, as increased inventory of items generally leads
to greater spoilage and loss due to theft. Moreover, large quantities of goods on the shelf
tend to send a message to employees that there is “plenty” of everything. This may result in
the careless use of valuable and expensive products. Never overload refrigerators or
freezers. This not only can result in difficulty in finding items, but may cause carryovers to be
“lost” in the storage process, if not stored and labeled properly.

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2. Item Perishability

If all food products had the same shelf life, that is, if all items would retain their
freshness, flavor, and equality for the same number of days, the foodservice operator would
have less difficulty in determining the quantity of each item he or she should keep on hand at
any given time. Unfortunately, the shelf life of food products varies greatly.

The foodservice operator must balance the need for a particular product with the
optimal shelf life for that product. Serving items that are “too old” is a sure way to develop
customer complaints.

Storage/Shelflife of Food Items

Item Storage Shelf Life

Milk Refrigerator 5-7 days
Butter Refrigerator 14 days
Ice cream 0 ºF or lower freezer 30 days
Ground beef Refrigerator-Freezer 2-3 days
Steaks (fresh) Refrigerator 14 days
Bacon Refrigerator-Freezer 30 days
Canned vegetables Dry storeroom 12 months
Flour Dry storeroom 3 months
Sugar Dry storeroom 3 months
Lettuce Refrigerator 3-5 days
Tomatoes Refrigerator 5-7 days
Potatoes Dry storeroom 14-21 days

3. Vendor Delivery Schedules

It is the fortunate foodservice operator who lives in a large city with many vendors,
some of whom may offer the same service and all of whom, would like to have the operator’s
business. In some cases, however, the foodservice operator does not have the luxury of daily
delivery. The operation may be to small to warrant such frequent stops by a vendor, or the
operation may be in such a remote location that daily delivery is simply not possible.

Vendors will readily let an operator know what their delivery schedule to a certain area
or operator can be. It is up to the manager to use this information to make educated
decisions regarding the quantity of that vendor’s product he or she will require to have both in
working stock and safety stock.

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4. Potential Savings from Increased Purchased Size

Some foodservice operators find that they can realize substantial savings by
purchasing large quantities and thus receiving a lower price from the vendor. This certainly
makes sense if the total savings actually outweigh the costs of receiving and storing the
larger quantity.

As a general rule, operators should determine their actual product inventory levels
and then maintain their stock within that need range. Only when the advantages of placing an
extraordinarily large order are very clear should such a purchase be attempted.

5. Operating Calendar

When an operation is involved in serving meals seven days a week to a relatively
stable number of customers, the operating calendar makes little difference to inventory level
decision making. If, however, the operation opens on Monday and closes for two days on
Friday, as is the case in manu school foodservice accounts, The opening calendar plays a
large part in determining desired inventory levels. In general, an operator who is closing out,
either for a weekend (as in school foodservice), or for a season (as in the operation of a
summer camp), should attempt to reduce overall inventory levels as the closing period
approaches. This is especially true when it comes to perishable items. If this is not done,
opening-day spoilage rates can be extensive. Many operators actually plan menus to steer
clear of highly perishable items at week’s end. They prefer to work highly perishable items
such as fresh seafood and some meats into the early or mid part of their operating calendar.
This allows them to minimize the amount of perishable product that must be carried through
the shutdown period.

6. Relative Importance of Stock Outages

In many food service operations, not having enough of a single food ingredient or
menu item is simply not that important. In other operations, the shortage of even one menu
item might spell disaster. While it may be all right for the local restaurant to run out of the
specials on Saturday night, it is not difficult to imagine the problem of the McDonald’s
restaurant manager who runs out of french fried potatoes on the same Saturday night!

For the small operator, a mistake in the inventory level of a minor ingredient that
results in an outage can often be corrected by a quick run to the grocery store. For the larger
facility, such an outage may well represent a substantial loss of sales or customer goodwill.
Whether the operator is large or small, being out of a key ingredient or menu item is to be
avoided, and planning inventory levels properly helps prevent it. A strong awareness and
knowledge of how critical an outage can be helps determine the appropriate inventory level.
The foodservice operator who is determined never to run out of anything must be careful not
to set inventory levels so high as to actually end up costing the operation more than if realistic
levels were maintained.

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7. Value of Inventory Peso to the Operator

In some cases, operators elect to remove dollars from their bank accounts and con-
vert them to product inventory. When this is done, the operator is making the decision to
value product more than peso. When it is expected that the value of the inventory will rise
faster than the value of the banked money, this is a good strategy. All too often, however,
operators overbuy, causing too many peso to be tied up in non-interest-bearing food prod-
ucts! If the peso to purchase inventory must be borrowed from the bank rather than obtained
from one’s own fund, an even greater cost to carry the inventory is incurred, since interest
must be paid on the borrowed funds. In addition, a foodservice company of many units that
invests too much of its capital in inventory may find that funds for acquisition, renovation, or
marketing are not readily available.

In contrast, a state institution that is given a one-year budget at the beginning of a
fiscal (financial) year may find it advantageous to use this purchasing power to acquire
inventory at very low prices. Inventory represents real peso waiting to be converted from
products to sales. Alternative uses of those peso must be considered when establishing the
correct inventory level of each product.

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JOB SHEET #5-1

TITLE: Time Temperature Relationship

Purpose: To understand time-temperature relationship.
Equipment, Tools and Materials: Pen, notebooks, camera
Precautions: Do not leave cooked food at room temperature for more
than 4 hours.

Procedures:

A. Arrange for an on-site visit of a food storage facility (FTI or any nearby Food
Manufacturer).

B. Make a record of the following (you may conduct interview, if allowed).
1. Freezing temperature of meat and other food products.
2. Optimum storage time for meat and other food products.

C. Take pictures and add to your album.

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SELF-CHECK #5-1

Test 1.

1. When stored properly, how long will the following items be in good conditions?

a. Ice Cream ________________
b. Ground Beef ________________
c. Flour ________________
d. Milk ________________
e. Bacon ________________

2. Where should those food items be stored to attain its optimal shelf life?

a. Ice Cream ________________
b. Ground Beef ________________
c. Flour ________________
d. Milk ________________
e. Bacon ________________

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ANSWER KEY #5-1

Test 1. - 30 days
- 2-3 days
1. a. Ice Cream - 3 months
b. Ground Beef - 5-7 days
c. Flour - 30 days
d. Milk
e. Bacon

2. a. Ice Cream - Freezer
b. Ground Beef - Refrigerator/Freezer
c. Flour - Dry Storeroom
d. Milk - Refrigerator
e. Bacon - Freezer

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PERFORMANCE
ASSESSMENT

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EVIDENCE PLAN

Sector: TOURISM
Unit of Competency: PREPARE HOT MEAL
Module Title: Storing/Converting Cooked Dishes

Ways in which evidences will be collected: Interview
(tick the column) Written Test
Demonstration
The evidence must show that the candidate... Presentation of
Final Product
Third Party
Report
Portfolio

1. Explain the importance of proper storing XX
of unconsumed cooked and uncooked XX
foods.
XX
2. Prepare unconsumed cooked foods and XX
other ingredients for new dishes. XX

3. Convert/Transform unconsumed cooked
food into new dishes.

4. Prepare uncooked foods for storing.

5. Store/Freeze cooked and uncooked food
at required temperature.

Critical aspects of competency

Prepared by: ___________________________________ Date:
Instructor Date:

___________________________________
Instructor

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PERFORMANCE TESTp

Name Date
MODULE: STORING AND CONVERTING COOKED DISHES
TEST ATTEMPT
1st 2nd 3rd

DIRECTIONS LEVEL OVERALL EVALUATION
ACHIEVED
• Ask your instructor to assess PERFORMANCE LEVEL
your competencies on the 4
critical performance criteria Can peform this skill without supervision and with
listed below. 3 adaptability to probelm situations.
Can perform this skills satisfactorily without assistance
• Overall evaluation will be 2 or supervision.
assessed based on the Can perform this skills satisfactorily with some assis-
guide on the other side. 1 tance and supervision.
0 Can perform this skills satisfactorily with full assistance.
Cannot perform this skills

PERFORMANCE STANDARDS PERFORMANCE LEVEL
YES NO N/A

A. Explained the importance of proper storing of
unconsumed cooked and uncooked foods

1. Storing procedures are identified and explained.
2. The quality of uncooked and unconsumed cooked foods

are kept.
3. Importance to the industry of utilizing unconsumed cooked

and uncooked foods explained.
4. Packaging and labeling of stocks learned.
B. Prepare unconsumed cooked foods or other ingredients

for new dishes.
1. Inventory of unconsumed cooked foods done.
2. Frozen foods thawed properly in accordance with the

required temperature.
3. Prepare ingredients for new dishes performed according

to the recipe standard.
4. Tools and equipment for cooking prepared according to

recipe requirement.
5. Personal hygiene observed.

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PERFORMANCE STANDARDS PERFORMANCE LEVEL
YES NO N/A

C. Convert/Transport unconsumed cooked food into new
dishes.

1. Basic skill on cooking demonstrated.
2. Cook/Converting unconsumed foods to new recipe are

performed according to standard procedure.
3. Time and temperature of cooking are monitored according

to standard requirement.
4. Use of tools and equipment are performed according to its

functions.
D. Prepare uncooked foods for storing/freezing.

1. Uncooked foods sorted/cleaned according to classifications.
2. Uncooked food weighed and measured for inventory.
3. Uncooked food are safely packed/wrapped and labeled

for freezing/storing.
E. Store/Freeze cooked and uncooked food at required

temperature.
1. Cooked and uncooked food are prepared for storing/freezing.
2. Preventive measures for possible causes of spoilage and

hazard are performed.
3. Temperature of storage/freezer are prepared according

to standard requirement.
4. Preventive and periodic maintenance of storage performed.

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WRITTEN TEST

1. What are the three (3) factors to consider in liquor inventory?
a. ________________________
b. ________________________
c. ________________________

2. The amount of time wherein food products would retain their freshness is called
________________________ .

3. Cold temperature which permits slow growth of some bacteria that causes spoilage
is ________________________ .

4. Cooking temperature which destroys most bacteria is ________________________.

5. Food safety starts from the ________________________ of food products up to the
time the dish is (6) ________________________.

7. Warming temperature which prevents growth but allow survival of some bacteria is
________________________ .

8. Botulism is a soilborne spore former which grows at aerobic conditions, true or
false? ________________________

9. A forecasted amount to be used between deliveries is called the
________________________.

10. Freezing temperature which stops growth of bacteria but may allow to survive is
________________________.

11. The transfer of microorganisms from one place to another is called
________________________.

12. ________________________ is a bacteria found in inflamed lesions on skin, boils
and pimples.

13. The incubation period upon ingestion of live bacteria in food is within
________________________ .

14. ________________________ are commonly found in raw and canned foods.

15. What are the two types of inventory? b. ________________________
a. ________________________

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DEMONSTRATION

Candidate/Trainee’s Name
Assessor’s Name
Competency Assessment Title
Date of Assessment
Given the following materials, tools and equipment the candidate/trainee must be able
to store and convert cooked dishes properly.

Observation Tick ( /) to show if evidence is demonstrated.

During the demonstration of skills did Yes No Actual
the candidate : (1.0-3.0) (5.0/F) Rating

1. Importance of utilizing/storing
unconsumed cooked and
uncooked foods were identified/
explained.

2. Prepared unconsumed cooked
foods and other ingredients for
new dishes.

3. Unconsumed cooked food are
converted/transformed into
new dishes.

4. Uncooked foods are prepared
for storing.

5. Cooked and uncooked food are
stored/frozen at required
temperature.

The candidate’s demonstration was: ___________________
Rating

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RECORDS OF ACHIEVEMENT

Module : Storing and Converting Cooked Dishes

Learning Outcome #1: Explain the importance of proper storing of unconsumed
cooked and uncooked foods.

Assessment Criteria:

1. Storing procedures are identified and explained.
2. The quality of uncooked and unconsumed cooked foods are kept.
3. Importance to the industry of utilizing unconsumed cooked and uncooked

foods explained.
4. Packaging and labeling of stocks learned.

COMMENTS:
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________

Learner has satisfied the above performance criteria.
Learner’s signature: __________________________
Trainer’s signature: __________________________
Date: _____________________________________

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RECORDS OF ACHIEVEMENT

Module : Storing and Converting Cooked Dishes

Learning Outcome #2: Prepare unconsumed cooked foods or other ingredients
for new dishes.

Assessment Criteria:

1. Inventory of unconsumed cooked foods done.
2. Frozen foods thawed properly in accordance with the required temperature.
3. Prepare ingredients for new dishes performed according to the recipe standard.
4. Tools and equipment for cooking prepared according to recipe requirement.
5. Personal hygiene observed.

COMMENTS:
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________

Learner has satisfied the above performance criteria.
Learner’s signature: __________________________
Trainer’s signature: __________________________
Date: _____________________________________

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RECORDS OF ACHIEVEMENT

Module : Storing and Converting Cooked Dishes

Learning Outcome #3: Convert/Transform unconsumed cooked food into new
dishes.

Assessment Criteria:

1. Basic skill on cooking demonstrated.
2. Cooking/Converting unconsumed foods to new recipe are performed according

to standard procedure.
3. Time and temperature of cooking are monitored according to standard

requirement.
4. Use of tools and equipment are performed according to its functions.

COMMENTS:
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________

Learner has satisfied the above performance criteria.
Learner’s signature: __________________________
Trainer’s signature: __________________________
Date: _____________________________________

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RECORDS OF ACHIEVEMENT

Module : Storing and Converting Cooked Dishes

Learning Outcome #4: Prepare uncooked foods for storing freezing.

Assessment Criteria:

1. Uncooked foods sorted/cleaned according to classifications.
2. Uncooked food weighed and measured for inventory.
3. Uncooked food are safely packed/wrapped and labeled for freezing/storing.

COMMENTS:
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________

Learner has satisfied the above performance criteria.
Learner’s signature: __________________________
Trainer’s signature: __________________________
Date: _____________________________________

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RECORDS OF ACHIEVEMENT

Module : Storing and Converting Cooked Dishes

Learning Outcome #5: Store/Freeze cooked and uncooked food at required
temperature.

Assessment Criteria:

1. Cooked and uncooked food are prepared for storing/freezing.
2. Preventive measures for possible causes of spoilage and hazard are performed.
3. Temperature of storage/freezer are prepared according to standard requirement.
4. Preventive and periodic maintenance of storage performed.

COMMENTS:
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________

Learner has satisfied the above performance criteria.
Learner’s signature: __________________________
Trainer’s signature: __________________________
Date: _____________________________________

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LEARNER’S DIARY

DIARY NOTES

Record important dates, jobs undertaken and other workplace events that will assist
you in providing further details to your Assessor.

___________________________________________________________________
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
___________________________________________________________________
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
___________________________________________________________________
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
___________________________________________________________________
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
___________________________________________________________________
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
___________________________________________________________________
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
___________________________________________________________________
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
___________________________________________________________________

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TECHNICAL TERMS

Biological Hazard - the threat to food safety caused by contamination of food with
pathogenic microorganisms.

Chemical Hazard - the threat to food safety caused by contamination of food with chemical
substances.

Contamination - the unintended presence of harmful substances.

Critical Control Point - a food safety and self-inspection system that identifies potentially
hazardous foods and proper handling procedures.

Cross-Contamination - the transfer of harmful microorganisms from one item of food to
another via a nonfood surface.

Danger Zone - the temperature range of 41 ºF to 140 ºF; disease-causing bacteria are
capable of rapid multiplication in this zone.

Physical Hazard - a threat to food safety by the presence of any particle not typically part of
that food.

Safety Stock - the quantity of goods from inventory reasonably expected to be used
between deliveries.

Shelf Life - the period of time an ingredient or menu item maintains its freshness, flavor,
and quality.

Temperature Abuse - is a term applied to foods that have not been heated to safe
temperature or kept at the proper temperature. This could result in food-borne illness.

Working Stock - the quantity of goods from inventory reasonably expected to be used
between deliveries.

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LIST OF BOOKS FOR FURTHER READING

Charley, Helen. 1982. FOOD SCIENCE. 2nd ed. NY: J. Wiley and Sons.
Donovan, Mary O. ed. 1997. COOKING ESSENTIALS FOR THE NEW PROFESSIONAL

CHEF. NY. Van Nostra and Reinhold.
Gisslen, Wayne. 1995. PROFESSIONAL COOKING. 3rd ed. NY: J. Wiley and Sons.
Palacio, Theis. WEST AND WOOD’S INTRODUCTION TO FOODSERVICE. 8th ed.
Pearson

Education Asia Pacific Ltd. 2000.
MeSwane, Rue, Linton. ESSENTIALS OF FOOD SAFETY AND SANITATION 3rd ed.
Pearson

Education South Asia Pacific Ltd. 2002
CURRENT GOOD MANUFACTURING PRACTICES MANUAL. 2002. Pasay City:

Philippine Trade Training Center

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ACKNOWLEDGMENT

Ms. Elizabeth Llorente
Ms. Marilou Obispo
Mr. Alexander Limbo
Prof. Jovita G. Reyes

Dean Edna O. Imperial
Ms. Julie Ann V. Balbis

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