Home Economics- Household Services

Week 3 (2nd Quarter)

Name: _______________________________________Year & Section: _____________ Date: _____________ Score: _____

Learning Competencies:
 identify the commonly used tools and materials in preparing appetizers
 produce some basic appetizers based on clients’ need in accordance with procedures
 use appropriate tools, materials, and equipment in preparing desserts per standard operating procedure
 prepare sherbets, ices, and ice cream following respective procedures

Tools and Materials used in Preparing Appetizers

Planning and using the right tools in preparing appetizers are important considerations for successful presentation. Here
are some of the tools and equipment needed in the preparation of appetizers.
1. Measuring spoons – used for measuring dry and liquid ingredients in small quantity.
2. Measuring cups – used to measure dry ingredients. They come in various sizes and volumes.
3. Measuring glass – usually transparent. It is smooth in the inside with the graduation mark on the outside used for
measuring liquid ingredients like water and oil.
4. Mixing bowl – has smooth, rounded interior surfaces with no creases to retain some mixture and used to mix
ingredients.
5. Mixing spoon - used for mixing ingredients. It is made of wood in different sizes and different lengths of handles.
6. Paring knife- used to remove the skin covering of fruit and vegetables.
7. Colander- is a bowl-shaped kitchen utensil with holes in it used for draining food such as pasta, vegetables and rice.
8. Fork - used to combine ingredients.
9. Container of different sizes and shapes.
10.Cooking range/stove
11.Refrigerator
Preventive maintenance of a tool or equipment is necessary for it to function effectively and to lengthen its life. It also
aims to detect in advance, conditions that could lead to failure even before such as breakdown can occur.
The advantage of preventive maintenance is longer equipment life, reduction of waste or spoilage, lower maintenance
cost, and safety. Be sure that tools and equipment needed are clean, correct, and assembled safely before use.
Commonly Served Appetizers
Kinds of Appetizers
1. Bruschetta is an antipasto from Italy consisting of grilled bread rubbed with garlic and topped with
tomatoes, olive oil, salt and pepper. Variations may include toppings of tomato, vegetables, beans, cured
meat, or cheese; the most popular recipe outside of Italy involves basil, fresh tomato, garlic and onion
ormozzarella. Bruschetta is usually served as a snack or appetizer. In some countries, a topping of chopped
tomato, olive oil and herbs is marketed under the bruschetta name.
2. Canapés-is a small, prepared and usually decorative food, held in the fingers and
often eaten in one bite.
3. Caviar-is a delicacy consisting of salt-cured fish-eggs of the Acipenseridae family. The roe
can be "fresh" (non-pasteurized) or pasteurized, with pasteurization reducing its
culinary
4. Cold cuts- are cold cooked meats (such as turkey, roast beef, or ham) that have been cut into
thin slices
5. Crudités- are pieces of raw vegetables (as celery or carrot sticks) served as an
hors d'oeuvre often with a dip. Deviled eggs or eggs mimosa are hard- boiled eggs,
shelled, cut in half, and filled with the hard-boiled eggs yolk mixed with other ingredients such as mayonnaise
and mustard, but many other variants exist internationally
6. Dumplings- consist of small pieces of dough, either cooked alone or wrapped around a
filling. They can be based on flour, potatoes or bread, and may include meat, fish, vegetables,
or sweets.
7. Pickles - are preserved vegetables or fruits resulted from anaerobic fermentation in brine or
vinegar.
8. Spanakopita - is in the burek family of pastries with a filling of chopped spinach,
feta cheese, onions or scallions, egg, and seasoning. The filling is wrapped or layered in
phyllo (filo) pastry with butter and/or olive oil, either in a large pan from which individual
servings are cut, or rolled into individual triangular servings. While the filo-dough recipe is most
common, many recipes from the Greek islands call for a crust made of flour and water to form a
crunchier, calzone-like exterior in place of the flaky filo dough. The pastry is golden in color when baked,
the color often enhanced by butter and egg yolk. 9.Tongue toast-is an open sandwich prepared with
sauteed beef tongue and scrambled eggs. It is seasoned to taste with black pepper and onions.
Sometimes the tongue toast is served on buttered toast with a poached egg instead of a scrambled one.
 Prepare Desserts and Salads
Some Commonly Served Desserts for Occasions
1.Sherbet, ice and ice cream
 Ice cream-consists of smooth frozen mixture of milk, cream, sugar, flavorings and sometimes eggs.
 Sherbet and Ices – made from fruit juices, water and sugar. American sherbet contains milk and cream and sometimes
egg white. The egg whites increase smoothness and volume. Ice contains only fruit juice water, sugar and sometimes egg
whites.
2.Fruit dessert. This dessert is delicious and sweet, the main component are fruits of different kinds. There are
ingredients added like syrup, creams and milk to make it more palatable.
3.Bread and pastry
4. Mousse. Mousse is a prepared food that incorporates air bubbles to give it a light and airy texture. It can range from
light and fluffy to creamy and thick, depending on preparation techniques. A mousse may be sweet or savory.. Dessert
mousses are typically made with whipped egg whites or whipped cream, and generally flavored with chocolate or puréed
fruit.
5. Cold and molded salads. A cold dessert is usually sweet unheated dish or chilled and served after the main course.
Salads
Salad can be a single food or a mixture of different foods accompanied or bound by a course following dressing. It can be
served as an appetizer, an entree, or following the entree or dessert.
Salad Components
1.Salad Greens- is usually composed of green leafy vegetables.
2. Body of Salad (Main Ingredient) It can be a mixture of vegetables, fruits, cooked meat, poultry, or fish.
3.Toppings. It can be cheese, sesame seeds, croutons, chopped herbs, toasted garlic, toasted nuts, whipped cream, or
mouse
4. Dressing. This is used to lubricate and add an accent to the salad. It should not be overpowering to mask the flavor of
the main ingredients.
Salad dressing is an emulsion in which one liquid is suspended in another, the two liquids being immiscible with each
other.
Classifications of Salads
Salads can be made up practically of any ingredients. Salads are classified according to the place into the meal and
according to ingredients. The nutritive value of a salad will depend upon its ingredients.
According to Ingredients:
1. Fruit salad. A fruit salad may contain one or a combination of fruits plus dressing. The simplest fruit salad is made up of a mixture
of fruits or can of fruit cocktail with a dressing made of evaporated or condensed milk, whipped cream, cream or cottage cheese.
2. Vegetable salad. Almost all vegetables can be made into salads. There are leaf vegetables, legume – based, and grain-based salads.
3. High protein salads. These are usually salads with a combination of vegetables and protein foods such as shrimps, fish, meat,
cheese or eggs.
According to Place in the Meal:
1. As an appetizer- ideally an appetizer salad is light. A light toss of green salad with French dressing is recommended.
2. As an accessory to the main dish- salads are most often served as an accessory to the main dish or entree.
3. As main dish- sometimes this is used as a main dish with meat, cheese or egg. Salads used for purpose are usually heavy. Salads
used as main dish have healthy value higher than other salads, like potato salads with chicken or ham.
4. Dessert Salad-his is consists of fruits, vegetables and or different ingredients with whipped toppings, gelatins and or can be mixed
with mayonnaise. It can also be served with the main course

ACTIVITY A. IDENTIFICATION Directions: Read the sentences carefully and identify the correct answers. Write
your answers on the space provided
___________1. The other term for antipasto which consists of grilled bread rubbed with garlic and topped with tomatoes,
olive oil, salt and pepper.
___________2. Usually small, prepared and decorative food held in the fingers and eaten in one bite
___________3. It is a delicacy consisting of salt-cured fish-eggs of the Acipenseridae family
___________4. It consists of pieces of raw vegetables like celery or carrot sticks served as an hors d'oeuvre often with a
dip.
___________5. An appetizer which consists of small pieces of dough, either cooked alone or wrapped around a filling.
___________6.It is a single food or mixture of different foods accompanied or bound by a a course following dressing
___________7.It is a part of a salad consists of cheese, sesame seeds, croutons, chopped herbs, toasted garlic, toasted
nuts, whipped cream or mouse
___________8.This is used to lubricate and add an accent to the salad
___________9.A salad composed of mixed vegetables of different kinds
___________10. A kind of salad with a combination of vegetables and protein foods such as shrimps, fish, meat, cheese
or egg.