12 H.E.

Cookery Worksheet 1

Prepare Appetizer

CONTENT STANDARD

The learners demonstrate an understanding the knowledge, skills, and attitudes

required in preparing appetizers.

PERFORMANCE STANDARD

The learners independently prepares appetizers

LEARNING COMPETENCIES

LO 1. Perform Mis en Place

LO 2. Prepare a range of appetizers

LO 3. Present a range of appetizers

LO 4. Store appetizers

Activity 1

Identify and discuss the usage of the tools and equipment needed in the preparation of
appetizers.

1.

2.

3.

5.

6.

7.

9.

10.
Activity 2 Give an example of the following classification of appetizer.

Hors D’ Oeuvres Canapes Cocktails

Title: Title: Title:

Ingredients: Ingredients: Ingredients:

Procedure: Procedure: Procedure:

Chips and Dips Petite Salad Relishes

Title: Title: Title:

Ingredients: Ingredients: Ingredients:

Procedure: Procedure: Procedure:

Activity 4 Answer the following questions.

1. What is appetizer? Why is it call appetizer?__________________________________________

____________________________________________________________________________________________

2. Differentiate hot and cold appetizer? _________________________________________________

____________________________________________________________________________________________

3. How to serve and store appetizer?

____________________________________________________________________________________________

____________________________________________________________________________________________
 Performance Task

Title: Prepare and present hot and cold appetizer

Performance Objective: The learners independently prepares appetizers

Ingredients:

Equipment:

Procedure:

Rubrics
Very
Goo Poo
I. Products
d Good Fair r
4 3 2 1
1. General Appearance
a. Attractive and Appealing to Appetite        
b. Pleasing and good color combination        
c. Ingredients Cooked just right        
2. Palatability
a. Delicious        
b. Taste just right        
II. Procedures
1. Use of Resources
a. Keep the working table orderly while
preparing the ingredients        
b. use the proper and needed utensils and dishes        
2. Cleanliness and Sanitation
a. is well-groomed and properly dressed        
for cooking, use clean apron, hairnet,        
handtowels and pot holders        
b. observe sanitary in handling of food        
3. Conservation of Nutrients
a. follow proper preparation and        
cooking procedures