9

COOKERY NC-II
Quarter 1 – Module 1
PREPARE APPETIZERS
(Classification of Appetizers According to
Ingredients Used)

Department of Education • Republic of the Philippines

TLE_HE CK– Grade 9
Alternative Delivery Mode
Quarter 1 – PREPARE APPETIZERS
Learning Outcome 1: Perform Mise’ en Place
(Classification of Appetizers According to Ingredients Used)
First Edition, 2019

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Development Team of the Module

Authors: ROMIE ANN B. DAWATON, TIII, Batong Buhay National High School
Editor: Baby Lourdes S. Balian - MTI, RNSAT
Reviewers: Dr. Martina G. Tibangay, EPS – TVL
Evelyn C. Ganotice, EPS – LRMDS
Baby Lourdes S. Balian - MTI
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Layout Artist:
Management Team: Martina G. Tibangay,Ph.D., EPS – TVL
Evelyn C. Ganotice, EPS – LRMDS
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 9

COOKERY NC-II
PREPARE APPETIZER
Classification of Appetizers According to
Ingredients Used

This instructional material was collaboratively developed and

reviewed by educators from public and private schools, colleges, and
or/universities. We encourage teachers and other education stakeholders to
email their feedback, comments, and recommendations to the Department of
Education at action@deped.gov.ph.

We value your feedback and recommendations.

Department of Education • Republic of the Philippines

Introductory Message
For the facilitator:

This module is intended for the learners to be able to catch up with lessons and
activities intended for his/her year level. This should be given on a time in favor to
the learner. Please be reminded that in answering this module, separate answer
sheets must be used. Students work best when supported and given proper
attention, guidance and help. Thank you!

For the learner:

This learner’s module contains information and activities for you to complete. This
focuses on the Classifications of appetizers according to the Ingredients Used.

You are required to go, through a series of learning activities in order to complete
learning outcomes of the module. In this learning outcome there are information
sheets or the lesson proper, self-check or activities and reference material for further
reading to help you better understand the required activities.

If you have questions, do not hesitate to ask your teacher/facilitators for assistance.

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 What I Need to Know

This module was designed and written with you in mind. It is here to help
you master the nature of Cookery. The scope of this module permits it to be used in
many different learning situations. The language used recognizes the diverse
vocabulary level of students. The lessons are arranged to follow the standard
sequence of the course. But the order in which you read them can be changed to
correspond with the reference you are now using.

This module is all about the Classification of appetizers according to

ingredients used.

After going through this module, you are expected to:

1. Identify the ingredients used in preparing ingredients
2. Classify appetizers according to their ingredients; and

What I Know

PRE-TEST
Part I. Choose the letter of the best answer. Write the chosen letter on a separate
sheet of paper.
1. This are made of thin slices of bread in different shapes.
A. Canape C. Hors D’ Oeuvres
B. Crudités D. Chips and dips

2. What do you call the part of the canape which holds the spread and garnish?
A. Base C. Top
B. Filling D. Decoration

3. Any food item placed on the top of the spread which should be edible?
A. Base C. Top
B. Garnish D. Decoration
4. It is a small food item intended to be eaten with wine or other drinks usually
in bars.
A. Tapas C. Salami
B. Bruschetta D. Crudités

5. These are raw or pickled vegetables cut into attractive shapes served as
appetizer.

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 A. Tapas C. Relishes
B. Crudités D. Antipasto

6. It is a slice of Italian bread that is toasted, rubbed with brushed garlic, and
drizzled with olive oil.
A. Tapas C. Salami
B. Bruschetta D. Crudités

7. It is a salted roe, or eggs, of the sturgeon.

A. Caviar C. Pickled relishes
B. Dips D. Amuse Bouche

8. It is a tiny appetizer or hors d’ oeuvres offered to guest seated at their tables

either before or after they have ordered from the menu.
A. Caviar C. Pickled relishes
B. Dips D. Amuse Bouche

9. It is placed on top of the base so the garnish sticks to it without falling off.
A. Base C. Top
B. Spread D. Decoration

10.Cru in French means ____________

A. Raw C. Small
B. Bite D. Cute

Part II. Direction: Match Column A with the correct answer in Column B.
Write letters only.

Column A Column B
1. It may be in the form of a fruit or vegetable juice A. Finger Foods
mixed with little alcoholic beverage or seafood B. Petite Salad
2. Variety of appetizers wherein the only requirement is C. Chips and dips
that you keep everything small enough to be picked up D. Relishes
with the fingers and eaten with little mess. E. Cocktails
3. Small portions and usually display the
characteristics found in most salad.
4. pickled item which are raw, crisp vegetables such as
julienne carrots or celery sticks
5. Popular accompaniments to potato chips, crackers,
and raw vegetables.

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 Lesson
Classification of Appetizers
1 according to Ingredients Used

What’s In

Appetizers are foods which stimulate the appetite, through their attractive
appearance, fragrance or appealing flavor. It is a small pieces or portions of highly
seasoned food, usually served before a meal to induce and stimulate one’s appetite.
It gives appreciation to the food we eat.

A good appetizer, whether hot or cold should be light and served in small
quantities, Fresh vegetable and salads, fruits, or meat or even fish can be made
into appetizers.
You are then required to read, understand and internalize the different
classification and ingredients of appetizers so that at the end of the lesson, you
may able to grasp the importance of knowing the right type of appetizer you will
prepare.

Notes to the Learner

Upon completing this lesson, report to your teacher for
assessment to check your achievement of knowledge and skills
required in this activity. If you pass the assessment, you can
proceed to the next module

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 What’s New

Classification of Appetizers
1. Cocktails
2. Canape
3. Hors de Oeuvres
4. Relishes/crudités
5. Petite Salad
6. Chips and Dips
7. Fresh Fruits and Vegetables
8. Finger Foods

What is It

CLASSIFICATION OF APPETIZERS:
1. COCKTAILS
 Cocktail appetizers are made of seafood or fruit, usually with a tart
or tangy sauce. These appetizers are always served chilled, often
on a bed of crushed ice.
 are usually juices of orange, pineapple, grapefruit or tomatoes
served with cold salad dressings. It may be in the form of a fruit or
vegetable juice mixed with little alcoholic beverage or seafood like
shrimps, crabs, or lobsters served with slightly seasoned sauce.
Kinds of Cocktail Appetizers

1. Oysters and Clams on 2. Shrimps 3. crab Meat

the half shell

4. lobster 5. Fruits 6. Firm flaked white fish

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2. CANAPÉ
 bite-size open faced sandwiches consist of tiny portions of
food presented on bases of bread, toast, or pastry easily
handled and eaten.
 are made from thin slices of bread in different shapes. The
bread may be toasted, sautéed in butter or dipped in a well-
seasoned mixture of egg, cheese, fish, or meat then deep-fat fried.
They could be served hot or cold. There are no set recipes for the making of
canapés. You may create your own combination of several different colored
items on the cut pieces of bread, toasted or fried and biscuits etc.
 The larger canapés are termed as ZAKUSKIS after the Chef Zakuski.

Canapés Consists of Three Parts

1. BASE – holds the spread and garnish. Crackers and toasts are
Firmer and give a pleasing texture and crispness to the canapé.

Suggestions for canapés bases are:

Bread cutouts Toast cutouts Crackers

Melba toast Tiny unsweetened Tortilla chips or cups

pastry shells

Tiny biscuits Polenta cutouts Miniature pancakes

2. SPREAD - placed on top of the base so the garnish sticks to it

without falling off.

THREE TYPES OF SPREADS

A. Flavored butter – made from softened butters with flavorings.
B. Flavored Cream Cheese-made from flavored butters, except
cream cheese is substituted for the butter. Mixture of cream and
butter can be used.

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 C. Meat or Fish salad spreads – made from finely chopped meat or
fish that are spreadable. Seasons should be checked carefully to
make the spread more stimulating to the appetite.

3. GARNISH – any food item or combination of items placed on top of

the spread which usually gives color, design, and texture or flavor
accent to the canapé.

Food items used to decorate canapés

a) Vegetables, pickles and relishes- Radish slices, Pickled
onions, Tomatoes, Olives, Chutney, Parsley, Pickles, Asparagus
tips, Capers, Cucumber slices, Pimiento, Capers
b) Fish- Smoked oysters, Smoked Salmon Shrimp, Caviar,
Tuna flakes, Sardines Lobster chunks or slices
c) Meats- Ham, Salami, Roast Beef, Chicken or Turkey
d) Cheese, hard cooked egg slices

Guidelines for Assembling Canapés

1. Good mise en place is essential.
In making canapés especially for large functions, all bases,
spreads and garnishes must be prepared ahead of time so
that final assembly may go quickly and smoothly.
2. Assemble as close as possible to serving time.
Bases quickly become soggy, and spreads and garnishes dry
out easily. After placing them in a tray, cover them lightly
with plastic and held for a short time under refrigeration.
Safe food handling and storage must be observed.
3. Select harmonious flavor combinations in spreads and garnish such
as:
Mustard and ham
Lemon butter and caviar
Pimiento cream cheese and sardines
Tuna salad and capers
Anchovy butter, hard cooked egg slice and olive.
4. Make sure that at least one of the ingredients is spicy in flavor.
A bland canapé has little value as an appetizer.
5. Use high quality ingredients.
Leftover can be used for canapés, but they must be
carefully handled and stored to retain freshness.
6. Keep it simple.
Simple meat arrangements are more attractive than
extravagant one. Be sure that canapés hold together
and do not fall apart in the customers hands.
7. Arrange canapés carefully and attractively on trays.
Each tray should carry an assortment

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3. HORS D’ OEUVRES
 refers to small portions of highly seasoned foods. It is a combination of
canapés, olives, stuffed celery, pickled radishes, and fish.
 It is served on individual plate when guests are seated. Sometimes this is
cold or hot.

MISCELLANEOUS HORS D ‘OEUVRES

These are variety of food both hot and cold served as appetizers. The
serving is smaller in unit size or portion size that can be eaten with forks from
small plates or with fingers.
A. Antipasto - Italian Appetizer. This includes the following:

Cured meats – Salami, prosciutto, Seafood items-Canned items

bologna, boiled ham like sardines, anchovies, and tuna

Cheeses – provolone, mozzarella Hard cooked egg and

stuffed eggs

Relishes – raw vegetables Mushrooms and other

vegetables

B. Bruschetta- slice of Italian bread that is toasted,

rubbed with brushed garlic, and drizzled with olive
oil, served with toppings like canapés.

C. Tapas - a small food item intended to be eaten

with wine or other drinks usually in bars. They are
served in a small portion intended to be eaten
immediately.

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 D. Caviar – salted roe, or eggs, of the sturgeon. Any
product labeled caviar must come from sturgeon.
Roe from any other fish must be labeled as such
(white fish caviar)

E. Amuse Bouche (ah mews boosh) – French term

which means “mouth amuser”, a single bite sized
hors d’ oeuvres offered to guest seated at their
tables either before or after they have ordered from
the menu. It is an opportunity to showcase an
aspect of the chef’s cooking style and talent and to
welcome the guest

Anything that can be served in a tiny portion can be served as an amuse

bouche like salads, soups, and little portions of meat, fish or vegetables with the
few drops of sauce and garnish. The chefs don’t use a separate category of recipe
for these items but just give a different presentation, garnish or sauce.

4. RELISHES/CRUDITÉS
 are pickled item which are raw, crisp vegetables such as julienne carrots or
celery sticks. Relishes are generally placed before the guest in a slightly,
deep, boat shape dish.
 Relishes are raw or pickled vegetables cut into attractive shapes served as
appetizer.

Categories of Relishes
A. crudités (croo dee tays - Cru in French means “raw”. Raw vegetables
with dips. Common bite size, cut raw vegetables served with dips are:

Celery Radishes Cucumber Carrots

Broccoli florets Cauliflower Cherry
Broccoli Stems Scallions Tomatoes
Green and Red pepper
Dips – accompaniment to raw vegetables, and sometime potato
chips and crackers. Any mixture of spreads can be used as dips.
Proper consistency is important to any dip. It must not be so thick
that it cannot be scooped up without breaking the cracker. It must be
thick enough to stick to the items used as dippers. Thin or soften
them by adding mayonnaise, cream or other appropriate liquid.
Sauces and salad dressings can be used as dips.
B. Pickled items. Includes variety of items like cucumber pickles,
olives, watermelon pickles, pickled peppers,
spiced beets, and other preserved fruits and
vegetables.

5. PETITE SALAD
 are small portions and usually display the characteristics
found in most salad.

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6. CHIPS AND DIPS
 are popular accompaniments to potato chips, crackers, and
raw vegetables. Proper consistency in the preparation is
important for many dip. It must not be so thick that it cannot
be scooped up without breaking the chip or crackers, but it
must be thick enough to stick to the items used as dippers.

7. FRESH FRUITS AND VEGETABLES

 are the simplest appetizer. Fruits are good
appetizers because they give an attractive
appearance, fragrance, appealing taste and
delicious flavor.
 For example, you could serve a platter of thinly
sliced cucumbers, chunks of red bell pepper and
baby carrots. For a fruit tray, consider serving red
and green grapes, as well as chunks of mango with
toothpicks inserted in them.
 Since appetizers should always easy to pick up
with the fingers, it should never be drippy or
messy, so you need to avoid certain fruits or
veggies (for example, chunks of avocado or
watermelon are probably not the best appetizer
choices).

8. FINGER FOODS
 are variety of appetizers wherein the only requirement is that you keep
everything small enough to be picked up with the
fingers and eaten with little mess.
 I f y o u w a n t t
pieces, wrap them with a small piece of pastry shell
and bake. Or, serve your favorite baked sweet potato
fries with a mayonnaise-based dipping sauce.
Individual quiches filled with ham and cheese is
another good option.

What’s More

Activity #1

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Part I. Matching Type: Match column A with Column B (Write your answer in
a separate sheet of paper
COLUMN A COLUMN B
1. These appetizers are made of seafood or fruit, A. Amuse Bouche
usually with a tart or tangy sauce. B. Zakuskis
2. Salted roe, or eggs, of the sturgeon C. Tapas
3. It is a small food item intended to be eaten with D. Caviar
wine or other drinks usually in bars E. Cocktail
4. The larger canapés
5. It is a single bite sized hors d’ oeuvres
.
Part II. Write TRUE if the statement is Correct, FALSE if it is INCORRECT.
1. A bland canapé has little value as an appetizer.
2. Fresh fruits and Vegetables are the simplest form of appetizers.
3. Simple meat arrangements are more attractive than extravagant one.
4. Leftover can be used for canapés.
5. Select harmonious flavor combinations in spreads and garnish.

What I Have Learned

 In preparing appetizers, it is good to serve the best one that fits the
meal.
 Appetizer increase your hunger and prepare you for the main course.
The flavor of the appetizers is coordinated with the flavors of the main
dish in a meal because appetizers are the first food that is used to us
give an idea about the main course.
 Appetizers help fill the stomach before the main meal which limits the
intake of foods that increase body mass.
 Appetizers helps to improve digestion.

What I Can Do

Activity 2: Picture Me

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Direction. Identify the following appetizers. Choose the best answer from the
word box. Write your answer in a separate sheet of paper.

Mushrooms deviled egg relishes

Crab meat fruits cured meats
Shrimp firm flaked with fish pickled items

1. 6.

2. 7.

3. 8.

4. 9.

5. 10.

Assessment

POST-TEST
Part I. Choose the letter of the best answer. Write the chosen letter on a separate
sheet of paper.

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1. It is a salted roe, or eggs, of the sturgeon.
A. Caviar C. Pickled relishes
B. Dips D. Amuse Bouche

2. It is a tiny appetizer or hors d’ oeuvres offered to guest seated at their tables

either before or after they have ordered from the menu.
A. Caviar C. Dips
B. Pickled relishes D. Amuse Bouche

3. It is placed on top of the base so the garnish sticks to it without falling off.
A. Base C. Spread
B. Top D. Decoration

4. This are made of thin slices of bread in different shapes.

A. Canape C. Crudités
B. Hors D’ Oeuvres D. Chips and dips

5. What do you call the part of the canape which holds the spread and garnish?
A. Base C. Filling
B. Top D. Decoration

6. Any food item placed on the top of the spread which should be edible?
A. Base C. Garnish
B. Top D. Decoration

7. It is a small food item intended to be eaten with wine or other drinks usually
in bars.
A. Tapas C. Bruschetta
B. Salami D. Crudités

8. Cru in French means ____________

A. Raw C. Bite
B. Small D. Cute

9. These are raw or pickled vegetables cut into attractive shapes served as
appetizer.
A. Tapas C. Crudités
B. Relishes D. Antipasto
10.It is a slice of Italian bread that is toasted, rubbed with brushed garlic, and
drizzled with olive oil.
A. Tapas C. Bruschetta
B. Salami D. Crudités

11.These are accompaniment to raw vegetables, and sometime potato chips and
crackers
A. Base C. spread
B. Dips D. garnish

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 12.Which of the following do not belong to vegetables, pickles and relishes?
A. Radish slices C. Salami
B. Pickled onions, D. Tomatoes

13.Which of the following do not belong fish?

A. Smoked oysters C. Smoked Salmon Shrimp
B. Caviar D. ham

14.These include provolone, mozzarella

A. Cheeses C. ham
B. Relishes D. pasta

15.These are foods that stimulates the appetite.

A. Appetizers C. Main menu
B. Dessert D. salad

Additional Activities

Activity 3
Direction. Classify the following ingredients listed below according to the
parts of canapés. Write each ingredient in the box provided for.

Radish slices Toast cutouts Asparagus tips

Bread cutouts Crackers Tomatoes
Butter Polenta cutouts Cucumber slices
Fish Cheese Miniature pancakes
Tiny biscuits Pickled onions Meat

Canapé base Canapé spread Canapé garnish

Answer Key

WHAT I WHAT’S WHAT I CAN DO ASSESSMENT

KNOW MORE
1. A Part I 1. 2. Mushrooms 1. A

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 2. A 1. E 3. Deviled Egg 2. D
3. B 2. D 4. Relishes 3. C
4. A 3. C 5. Crab Meat 4. A
5. C 4. B 6. Fruits 5. A
6. B 5. A 7. Relishes 6. C
7. A 8. Cured meats 7. A
8. B Part II 9. Shrimp 8. A
9. B 1. True 10.Firm flaked 9. B
10.A 2. True with fish 10.C
11.E 3. True 11.Pickled items 11.B
12.A 4. True 12.C
13.B 5. True 13.D
14.D 14.A
15.C 15.A

What’s More
Canape Base Canape Spread Canape Garnish
Toast cut-outs Softened butter Pickles
Crackers Cream cheese Pimiento
Tortilla chips Butter and cheese Parsley
Tiny biscuits mixture Tomatoes
Bread cut-outs Chopped Meat Olives
Chopped Fish

References

[ CITATION Him18 \l 13321 ]

[ CITATION DeG97 \l 13321 ]
[ CITATION Dep14 \l 13321 ]

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