1/6/2019 Preparing Appetizers: Lesson 1: Storing Appetizer: Guidelines in Storing Appetizer

June dela Cerna

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Home  My courses  Preparing Appetizers  Unit 4: Storing Appetizers  Lesson 1: Storing Appetizer

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Lesson 1: Storing Appetizer  Administration

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Guidelines in Storing Appetizer
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Full report of recent activity... Appetizers are best served when made fresh, however this is not possible if doing large
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and frozen then cooked on the next day.
Prepared food must be chilled until ready to serve. Prepared raw food can be stored and Home
freeze for no longer than 3 days. Dashboard
Fresh foods should be kept for 3 to 5 days only, but it is recommended to purchase fresh Site pages
ingredients from the market. My courses
Temperature is important in food storage. Ideal storeroom temperature is between 10 to
BCO
20°C, cool rooms at between 2 to 4°C, and freezer at between -18 to -24°C.
CPSSS
Perform the stock rotation. Stock rotation means putting all new stock to the rear or back
CPPGD
part of the storage area. This is done to prevent stockpiling old items then exceed their use
by date. This process is also known as F.I.F.O. ‘First In, First Out’ method. CPSDd
Stock the heavy items on the bottom shelves as position is important when storing stock to Preparing Egg Dishes
make the containers stable. Preparing Starch Dishes
Separate the storage of raw and cooked ingredients. Raw meats should not be placed above PMD
raw or cooked food for it may drip and contaminate the food kept below.
Preparing Appetizers
Label the stock items, particularly the frozen items. Labelling is important to identify the
Participants
ingredient, date and supplier details.
Classify the commodities into three categories namely perishable, semi-perishable and non- Preparing Appetizers
perishable. Unit 1: Introduction to
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1/6/2019 Preparing Appetizers: Lesson 1: Storing Appetizer: Guidelines in Storing Appetizer Unit 2: Getting Ready for
Perishable Commodities Work
Unit 3: Preparing Appetizers
Dairy products and eggs 
Unit 4: Storing Appetizers
Milk should be stored in the refrigerator at a temperature between 3 to 4 °C. It will last for
Lesson 1: Storing
10 days. Cream, yoghurts, butter, cheese and eggs are also stored between 3 to 4 °C.
Appetizer
Check the date of expiration on the packaging. Ice cream is kept frozen at temperature
Certificate of Completion
below -18°C. All dairy products must be kept in a sealed container so that it will not absorb
flavors from any strong smelling foods. Preparing Desserts
IntroFBS
Meat and poultry
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All meat and poultry must be kept on clean trays covered with plastic wrap and stored
between 1 and 3°C. It can be stored in cool room for 4 to 6 days, or if vacuum-sealed up to
12 weeks. Never store raw and cooked foods on the same tray. Poultry can stored for 3 to
4 days, or up to six months if frozen.

Fruits and vegetables

Most fruits and vegetables are stored between 5 to 9°C, except for broccoli stored at 1°C,
and tropical fruits like banana and pineapple stored at around 18°C. Root vegetables do
not require refrigeration. Processed vegetables and fruits in cans or jars are stored in a
cool dry room away from sunlight.

Cooked foods and leftovers

Cooked foods are covered in a container and stored in at the cool room at the
temperature between 3 to 4°C. It should be stored separately from the raw foods. If stored
properly, cooked foods and leftovers or trimmings can be used in some appetizer dishes
as they comply with hygiene requirements. Examples of these are bread and red capsicum
trimmings.

Semi-perishable Commodities
These are products that do not require refrigeration but have limited shelf life. It includes
potatoes, onions, pumpkins and salami. These items are usually kept in the storeroom.

Non-perishable Commodities
These items are kept in the drystore and it includes flour, spices, canned foods, jars and
bottles, nuts, and dried packet goods. Opened can, bottle or jar are considered perishable
once open because it became exposed to the air. Canned products should be transferred in
a container before storage.

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