CBLM 3 Appetizers

COMPETENCY BASED LEARNING MATERIAL
Sector:
TOURISM
Competency: REPARE APPETIZERS
MODULE: PREPARING APPETIZERS
Qualification:
COOKERY NC II
REGIONAL TRAINING CENTER
TECHNICAL EDUCATION SKILLS DEVELOPMENT AUTHORITY
CITY OF TUGUEGARAO, CAGAYAN
HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL
Welcome to the module in Prepare Appetizers. This module contains training

materials and activities for you to complete.
You are required to go through a series of learning activities in order to
complete each learning outcome of the module. In each learning outcome are
Information Sheets, Self – Checks, Operation sheets and job sheets .Follow these
activities on your own. If you have questions, don’t hesitate to ask your facilitator for
assistance.
The goal of this module is the development of practical skills. To gain these
skills, you must learn the concepts and theory. For the most part, you’ll get this
information from the Information Sheets,Operation Sheets and Job Sheets.
This module was prepared to help you achieve the required competency, in
“Prepare Appetizers”.
This will be the source of information for you to acquire knowledge and skills in
this particular competency independently and at your own pace, with minimum
supervision or help from your instruction.
Remember to :
Work through all the information and complete the activities in each section.
Read information sheets and complete the self – check. Suggested references are
included to supplement the materials provided in this module.
Most probably your trainer will also be your supervisor or manager. He/she is
there to support you and show you the correct way to do things.
You will be given plenty of opportunity to ask questions and practice on the job.
Make sure you practice your new skills during regular work shifts. This way you will
improve both your speed and memory and also your confidence.
Use the Self – checks, Operation Sheets or Job Sheets at the end of each section to
test your own progress.
When you feel confident that you have had sufficient practice, ask your Trainer
to evaluate you. The results of your assessment will be recorded in your Progress Chart
and Accomplishment Chart.
You need to complete this module.
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Date Revised: 002-MOP 02 R2
January, 2015
RTC-TESDA COOKERY NC II Issued by:
QA Prepare Appetizers RTC Mgt. Page 2
SYSTEM Developed by: Committee of 55
MARITES O. QUILANG
Revision # 03
COOKERY NC II
LIST OF COMPETENCIES
No Unit of competency Module title Code
1. Clean and maintain kitchen Cleaning and maintaining kitchen TRS512

premises premises 328
2. Prepare stocks, sauces and Preparing stocks, sauces and soups TRS512
soups 331
3. Prepare appetizers Preparing appetizers TRS512

381
4. Prepare salads and dressing Preparing salads and dressing TRS512
382
5. Prepare sandwiches Preparing sandwiches TRS512
330
6. Prepare meat dishes Preparing meat dishes TRS512
383
7. Prepare vegetable dishes Preparing vegetable dishes TRS512
384
8. Prepare egg dishes Preparing egg dishes TRS512
385
9. Prepare starch products Preparing starch products TRS512
386
10. Prepare poultry and game Preparing poultry and game dishes TRS512
dishes 333
11. Prepare seafood dishes Preparing seafood dishes TRS512

334
12. Prepare desserts Preparing desserts TRS512
335
13. Package prepared food Packaging prepared food TRS512
340
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MODULE CONTENT
UNIT OF COMPETENCY : PREPARE APPETIZERS

MODULE TITLE : PREPARING APPETIZERS
INTRODUCTION:
This module deals with the skills and knowledge required in preparing and
presenting hot and cold appetizers.
Summary of learning Outcome:
1. Perform Mise en place.
2. Prepare a range of appetizers
3. Present a range of appetizers.
4. Store appetizers.
SUMMARY OF ASSESSMANT CRITERIA:
1. Tools, utensils and equipment are cleaned, sanitized and prepared based on the
required tasks
2. Ingredients are identified correctly, according to standard recipes, or enterprise
requirements
3. Ingredients are assembled according to correct sequence, quality and
specifications required
4. Ingredients are prepared based on the required form and time frame
5. Frozen ingredients are thawed following enterprise procedures.
6. Where necessary, raw ingredients are washed with clean potable water.
7. Correct equipment are selected and used in the production of appetizers
8. Appetizers are produced in accordance with enterprise standards
9. Glazes are correctly selected and prepared, where required
10. Quality trimmings and other leftovers are utilized where and when appropriate
11. Appetizers are prepared, using sanitary practices
12. Appetizers are tasted and seasoned in accordance with the required taste of the
dishes
13. Workplace safety and hygienic procedures are followed according to enterprise
and legal requirements
14. Variety of cheese are presented and stored according to enterprise standard
15. Appetizers are presented attractively according to enterprise standards
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16. Appetizers are presented using sanitary practices
17. Suitable plate are selected according to enterprise standards
18. Factors in plating dishes are observed in presenting appetizers
19. Quality trimmings and other leftovers are utilized where and when appropriate
20. Appetizers are kept in appropriate conditions based on enterprise procedures
21. Required food storage containers are used and stored in proper temperatures to
maintain freshness, quality and taste
LEARNING OUTCOME SUMMARY
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LEARNING OUTCOME 1: PERFORM MISE EN PLACE
CONTENTS:
1. Ingredients used in preparing appetizers
2. Classification of appetizers
3. Nutritional values of appetizers
4. Common culinary terms on appetizers
PERFORMANCE CRITERIA
1. Ingredients are identified correctly according to standard recipes, or enterprise

requirements.
2. Ingredients are assembled according to correct sequence, quality and
specifications required.
3. Ingredients are prepared based on the required form and time frame.
4. Frozen ingredients are thawed following enterprise procedures.
5. Raw ingredients are washed with potable water.
CONDITION: The trainees must be provided with the following:
Equipment and tools

 Overhead projector (for lecture)
 Whiteboard
 Applicable equipment as prescribed by TR.
 Electric, gas or induction ranges
 Ovens
 Griller and griddles
 Deep fryers
 Salamanders
vinegar
 Food processor
salt
 Blenders white pepper
Supplies and Materials black pepper, ground
corn oil mayonnaise
olive oil Sour cream
apple cider Fresh eggs
capers Lemons
olives
sweet pickles
garlic
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mustard
Learning Materials
Manuals
Books
Video (CD)
ASSESSMENT METHODS:
 Direct observation of the candidate while making appetizers
 Written and oral questions to test candidate’s knowledge on

commodity and food safety issues
 Review of portfolios of evidence and third party workplace reports of

on-the-job performance by the candidate
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LEARNING EXPERIENCES
LO 1: PERFORM MISE EN PLACE
LEARNING ACTIVITIES SPECIAL INSTRUCTIONS
1. Read information sheet 3.1-1 on If you have some problems on

Classification of appetizers Information Sheet 3.1-1, don’t
hesitate to approach your facilitator.
If you feel you are knowledgeable on
the content of Information Sheet 3.1-
1, you can now answer Self-Check
3.1-1.
2. Answer Self Check 3.1-1 Compare you answers to the Answer
Key 3.1-1 If you got 100% correct
answer in this self-check, you can
now move to the next information
sheet. If not review the information
sheet and go over the self-check
again.
Culinary terms used on appetizers Information Sheet 3.1-2, don’t
3.1-2.
4. Answer Self Check 3.1-2 Compare you answers to the answer
key 3.1-2 If you got 100% correct
again.
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INFORMATION SHEET 3.1-1
CLASSIFICATION OF APPETIZERS
Learning Objective: After reading this information sheet, you must be able to:
1. Classify types of appetizers
Classic interpretation:
Classically Appetizers are known as hors d´oeuvres, which literally means “outside the
work”.
They are small dishes comprising of one to three bites.
Originally Appetizers were the responsibility of the stills room, hence outside of the
kitchen.
Appetizers were both hot and cold and served before a meal to give the guest an idea of
the standard of food to follow and to also start the gastric juices flowing.
The main difference between a canapé and an appetizer is an appetizer is eaten sitting
down at the table with a knife and fork.
Modern interpretation:
In Australia today Chefs view appetizers very differently.
Appetizers are strictly now prepared in the kitchen and range from basic to complex.
An appetizer (sometimes referred to as “amuse gueule” or “amuse bouché”) is still
served at the beginning of a meal before the entree but after the order for the meal is
taken.
“Amuse gueule” are not ordered and are seen as a “gift” from the kitchen in the same
vein as petite fours.
They are a chance for the kitchen to be creative and experiment with flavor
combinations for future use on menus.
Sometimes they can be mini versions of a dish that a chef wish to test for a future menu,
or items that the chef needs to get rid of.
They can be served hot or cold and can be served using a variety of crockery, ranging
from side plates to small espresso cups.
“Finger Food” is the name a lot of people use for stand up “cocktail party food”.
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CLASSIFICATION OF APPETIZERS
Cocktail – this usually consists of shrimps, lobster, crab meat, shell fish, fruits as well as
fruit and vegetables juices.
Some cocktail foods are as follows:
 Fruit cocktail
 Shrimp cocktail
 Sole fillet cocktail
 Grapefruit cocktail
 Lobster cocktail
Appetizer salad – this include pickled herring, chopped chicken liver, smoked salmon,
and stuffed eggs.
Hors d’ oeuvres – this is a snack in addition to the menu. While often served preceding
a meal they are sometimes served the food at cocktail parties involving alcoholic
beverages. This type of appetizer is usually served in a buffet.
Savories - are small portions of hot and spicy food served with pre-dinner drinks or
stand up function, served at the table as a hot appetizer.
They are served hot and are usually served with a dipping sauce.
The following are some examples of savories:
 Mini quiche
 Satay
 Wonton
 Meatballs
 Spinach and Feta triangles
 Shot glasses filled with soups
 Mini dim sum
 Mini spring rolls
Canapes - are tiny, open faced sandwiches, of bite size and usually highly flavored or
tangy and they are served cold.
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RTC-TESDA COOKERY NC II Issued by: Page
QA Prepare Appetizers RTC Mgt. 10 of
SYSTEM Developed by: Committee 55
MARITES O. QUILANG
Revision # 03
May be used to create a good first impression of food and should indicate the standard
of the meal to follow and meant to stimulate the appetite, not fill it up
Parts of Canapes:
Should have a base, body, spread and garnish
The BASE must be sufficiently solid so as to support the toppings and allow the diner to
pick the canape up without their fingers becoming messy.
The base may be covered with a SPREAD (flavored butter, mayonnaise or cream
cheese) so as to prevent it from absorbing moisture from the topping or garnish and
becoming soggy.
Suggested bases: savory biscuits, croutons, short pastry cups or boats, puff pastry, rice
crackers, crispbread, pumpernickel bread etc.
The BODY is the topping or main ingredient. Its color and flavor must compliment the
base and garnish.
Ingredients for body such as:
 Cheese
 Hard-boiled eggs
 Pattie
 Salami
 Prosciutto
 Ham
 Smoked salmon
 Smoked trout
 Smoked oysters
 Sardines
 Vegetables (avocado, tomato, mushroom).
The GARNISH may be added for color, e.g. herbs, capers, gherkins, olives, fish roe, fruit,
vegetables cheese or toasted bread. E.g. Melba toast or croutons
Alternatively, it may be added to moisten the body, e.g. mayonnaise, sour cream.
The size or amount of garnish must be in keeping with the size of the canape, and not
over dominate the canape.
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SELF CHECK 3.1-1
True or False:
1. Garnishes should enhance not overshadow or hide the food’s beauty and
flavor.
2. Spread is used to prevent the base from soaking up moisture from the
filling
3. Untoasted bread for canapés should be soft to allow the finished product
to be handled easily
4. The presentation of appetizers requires artistic skills ensuring that
harmony and proper combination of colors are observed.
5. Canapés are tiny, savory and open-faced sandwiches
6. Appetizers are served to satisfy the appetite.
Enumerate the different parts of Canapés (3)

7.
8.
9.
10.
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ANSWER SHEET 3.1-1
1. True
2. True
3. False
4. True
5. True
6. False
Parts of Canapes
1. Base
2. Spread
3. Body
4. Garnish
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CULINARY TERMS ON APPETIZERS
1. Understand different culinary terms on appetizers.
Appetizers - Small snack served before the main meal, 'amuse gueule', finger food,
cocktail party food
Barquette - Small boat shaped pastry to hold soft filling and garnishes
Bouchee - Small pastry case, 4 cm, in diameter, savory in taste
Canapés - Small one or two bite size open faced sandwiches, savory in taste, firm base-
topping-garnish
Croutons - Fried bread, adds textural diversity to dishes
Crudités- are raw seasonal vegetables, frequently accompanied with a dipping sauce
Dim Sum - Chinese snack food
Fritter - Fried batter, can be flavored of can be something encased inside. Fried in deep
fat or on grill plate
Gyoza - Small Asian style dumpling, will be steamed in small amount of liquid and as
liquid evaporates the outside pastry will begin to fry, leaving a crispy edge to dumpling
Meze - Greek snack food
Savories - Small finger food that does not contain sugar, it is salty and spicy, not sweet
Sushi - Japanese snack food associated with vinegar rice
Tapas - Spanish style snack, mainly served in bars, Tapas bars are very popular in
Spain and Spanish influenced countries
Hors d’ Oeuvres – (or DERV) – small savory appetizers served before the meal, they
are usually one – or two – bite size and can be cold or hot
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LEARNING OUTCOME 2: PREPARE A RANGE OF APPETIZERS
CONTENTS:
1. Kinds and variety of appetizers.
2. Tools and equipment needed in preparing appetizers.
1. Correct equipment are selected and used in the production of appetizers
2. Appetizers are produced in accordance with enterprise standards.
3. Quality trimmings and other leftovers are utilized where and when appropriate.
4. Appetizers are prepared using sanitary practices.
5. Appetizers are tasted and seasoned in accordance with the required taste of the
dishes.
6. Workplace safety and hygienic procedures are followed according to enterprise
and legal requirements.

Equipment and tools
 Whiteboard
 Electric, gas or induction ranges
 Ovens
 Griller and griddles
 Deep fryers
 Salamanders
 Food processor
 Pots and pans
 Mixing bowl
 Measuring utensils
 Service wares
eggs
Supplies and Materials salt
mayonnaise
corn oil white pepper
mustard
olive oil black pepper, ground
meat, poultry and fish
apple cider Fresh eggs
capers Lemons vegetables
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olives
sweet pickles
garlic
Learning Materials
Manuals
Books
Video (CD)
ASSESSMENT METHODS:

 Review of portfolios of evidence and third-party workplace reports of

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LO 2: PREPARE RANGE OF APPETIZERS
1. Perform Job Sheet on variety of appetizers Evaluate your work using the
a. Job Sheet 3.1-1 Prepare Canapes Performance Checklists
b. Job Sheet 3.1-2 Fried Wontons Present your work to your trainer for
c. Job Sheet 3.1-3 Chicken Satay evaluation
d. Job Sheet 3.1-4 Chinese Spring rolls
e. Job Sheet 3.1-5 Siomai Keep a copy of your work for the next
f. Job Sheet 3.1-6 Chicken lollipop activities.
g. Job Sheet 3.1-7 Stuffed Tomato
h. Job Sheet 3.1-8 Cha Gio
i. Job Sheet 3.1-9 Onion Rings
j. Job Sheet 3.1-10 Crudités
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JOB SHEET 3.2-1
PREPARE CANAPES
Objective: Given the recipe, you must be able to prepare and present various kinds of
canapes.
Equipment and tools:

 Refrigerator
 Oven toaster
 Rolling pin
 Mixing bowls
 Utility trays
 Service trays
 Measuring cups
 Measuring spoons
 Hand grater
 Cookie cutter
 Paring knife
 Chef knife
 Decorating tips
 Pastry bag
 Melon baller
 Scissor
 Peeler
 Cutting board
 Serving plates
 Canisters
 Spoons and forks
Supplies and Materials:

 Assorted breads
 Assorted crackers
 Margarine/butter
 Assorted cheese
 Ham, bacon and hotdog
 Shrimp, lobster and tuna
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 Eggs
 Olive oil
 Mayonnaise and ketchup
 Selection of vegetables, fresh and preserved
 Condiments
 Seasoning
 Toothpicks
 Packaging materials
Canape fillings:
Egg filling: Tuna filling:
Hard-boiled egg Tuna flakes, drained
Onion, minced Onion, minced
Mayonnaise Mayonnaise
Salt and pepper Salt and pepper
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PERFORMANCE CRITERIA 3.2-1
Did I…. YES NO

1. Clean and sanitize kitchen?
2. Organize and prepare ingredients according to the recipe
requirements?
3. Wash vegetables before using?
4. Inspect the proper use of tools and utensils?
5. Prepare canapés as per industry standard?
6. Use proper service plate and appropriate garnish for the
product?
7. Minimize wastage when preparing canapés?
8. Follow workplace safety and hygiene procedures during
the preparation?
9. Perform first aid procedures in the event of accidents?
Feedback:
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Trainee’s Signature: Date:
Trainer’s Signature Date:
JOB SHEET 3.2-2

PREPARE FRIED WONTONS
Performance Objectives: Given the necessary supplies, tools and equipment, the trainee will
be able to prepare fried wontons for 30 minutes.
Supplies/Materials :
Ingredients:
70 g pork mince
2t coriander chopped
1 slice ginger, grated
1 clove garlic, crushed
2 sprig spring onion, finely sliced
5 ml soy sauce
½ pc egg
6 wonton wrappers
Cooking oil for frying
Tools and Equipment Needed :
Range knife
Frying pan chopping board
Spider strainer dry and liquid measuring cup
Slotted ladle weighing scale
Serving plate food tong
Frying pan spoons and forks
Mixing bowls utility trays
Steps/Procedure:
 Mix together the pork mince, coriander, ginger, garlic, spring onion, and soy
 Place the wonton wrappers on the bench
 Shape the pork mix approx. 1 tbsp each to a round ball and place in the centre of the
 wonton wrapper
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 Dampen edges with water
 Fold the edges over the top and press together firmly
 Fry for 10 – 15 minutes
 Serve hot, with a soy sauce for dipping.
Assessment Method :
 Demonstration
 Portfolio of assessment using performance criteria checklist
Did I…. YES NO

2. Organize and prepare ingredients according to the
recipe requirements?
3. Wash meat and vegetables before using?
5. Prepare fried wontons as per industry standard?
6. Use proper service plate and appropriate garnish for
the product
7. Minimize wastage when preparing fried wontons?
8. Follow workplace safety and hygiene procedures
during the preparation
9. Perform first aid procedures in the event of accidents
Feedback:
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JOB SHEET 3.2-3

PREPARE CHICKEN SATAY
be able to prepare chicken satay for 30 minutes.
Ingredients:
60 g chicken breast
Marinade:
1t coriander chopped
1T ginger, chopped
1 clove garlic, crushed
1t brown sugar
1t l soy sauce
¼t black pepper
½t salt
2T lime juice
½t oil
Skewers
Range knife
Griller chopping board
Mixing bowls dry and liquid measuring cup
Spoons and forks weighing scale
Steps/Procedure:
 Mix marinade ingredients. Cut chicken into 1-2 cm cubes.
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 Add to marinade mixture and marinate at least two hours
Chicken Satay
 Thread chicken pieces onto one end of satay sticks
 Grill or broil, baste with marinade
 Serve with satay sauce for dipping in a side bowl.
Assessment Method :
 Demonstration
Did I…. YES NO

5. Prepare chicken satay as per industry standard?
6. Use proper service plate and appropriate garnish
for the product
7. Minimize wastage when preparing chicken satay?
9. Perform first aid procedures in the event of
accidents
Feedback:
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JOB SHEET 3.2-4

PREPARE CHINESE SPRING ROLLS
be able to prepare Chinese spring rolls for 30 minutes.
Ingredients:
60 g ground pork
25 g singkamas, grated
10 g carrot, grated
5g onion, chopped
2g spring onion, chopped
1g black pepper
¼t powdered garlic
1t soy sauce
1T egg
6 pcs lumpia wrapper
oil for frying

Range knife
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Spoons and fork utility trays
Steps/Procedure:
 In a bowl mix all ingredients except lumpia wrapper and oil. Mix well until well blended.
 Place 1 heaping tablespoon of the pork mixture in each wrapper.
 Roll; wet wrapper with a little wrapper to seal edges.
 Cut to your desired length.
 Heat cooking oil in a pan. Deep fry spring rolls until golden brown.

Assessment Method :
 Demonstration
Did I….. YES NO

5. Prepare Chinese spring rolls as per industry standard?
the product
7. Minimize wastage when preparing Chinese spring
rolls?
10. Present the dish according to standard?
Feedback:
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JOB SHEET 3.2-5

PREPARE CHINESE SPRING ROLLS
be able to prepare Chinese spring rolls for 30 minutes.
Ingredients:
60 g ground pork
25 g singkamas, grated
10 g carrot, grated
5g onion, chopped
2g spring onion, chopped
1g black pepper
¼t powdered garlic
1t soy sauce
1T egg
oil for frying
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Range knife
Steps/Procedure:
 In a bowl mix all ingredients except lumpia wrapper and oil. Mix well until well blended.
 Place 1 heaping tablespoon of the pork mixture in each wrapper.
 Roll; wet wrapper with a little wrapper to seal edges.
 Cut to your desired length.
 Heat cooking oil in a pan. Deep fry spring rolls until golden brown.

Assessment Method :
 Demonstration
Did I…. YES NO

5. Prepare siomai as per industry standard?
the product
7. Minimize wastage when preparing siomai?
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Feedback:
JOB SHEET 3.2-6

PREPARE CHICKEN LOLLIPOP
be able to prepare chicken lollipop for 40 minutes.
Ingredients:
2 pcs chicken wings
1T kalamansi juice
Salt and pepper to taste
¼c All purpose flour
1 pc egg, beaten
¼c bread crumbs
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Oil for frying
Range knife
chopping board boning knife
Spoons and forks bowls
Steps/Procedure:
 Wash chicken wings and drain.

 Cut chicken wings into three portions (drumette, wingette, wing tip)
 With the drumette and wingette, pull down/debone the flesh of the wing parts until you
will make a lollipop form.
 Season with kalamansi juice, salt and pepper.
 Dredge chicken lollipop in flour, dip in egg and dredge with bread crumbs.
 Heat oil in a pan, deep fry the breaded chicken lollipop.
 Cook until golden brown.
Assessment Method :
 Demonstration
Did I….. YES NO

5. Prepare chicken lollipop as per industry standard?
the product
7. Minimize wastage when preparing chicken lollipop?
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Feedback:
JOB SHEET 3.2-7

PREPARE STUFFED TOMATO
be able to prepare stuffed tomatoes for 40 minutes.
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Ingredients:
2 whole tomatoes
1T onion, chopped
¼c grated cheese
¼c chopped sausages
¼t black pepper
2T bread crumbs

Range knife
chopping board oven
Steps/Procedure:
 Mix all ingredients well except tomatoes.

 Cut top of tomatoes and remove seeds inside.
 Stuffed with the cheese mixture.
 Bake for 20 minutes and serve.
Assessment Method :
 Demonstration

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Did I…. YES NO
5. Prepare stuffed tomatoes as per industry standard?
the product
7. Minimize wastage when preparing stuffed tomatoes?
Feedback:
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JOB SHEET 3.2-8
CHA GIO (VEGETABLE SPRINGROLLS)
be able to prepare cha gio (vegetable spring rolls) for 40 minutes.
Ingredients:
1 small pack sotanghon noodles
¼c wood ear mushrooms, soak in water
2T cooking oil
2t garlic, chopped
¼c white onions, chopped
1c carrots, julienne
1c celery, julienne
1c jicama, julienne
2 pcs tofu, drained and squeezed, cut into battonet and fry
Oil for deep frying
Lettuce and cucumber for garnish
Range knife
chopping board frying pan
Steps/Procedure:
 In a wok, sauté the onions and garlic
 Add the carrots, celery and singkamas, sauté for three minutes. Then add the sliced
mushroom, fried tofu and sauté. Season with salt and pepper.
 Add the noodles. Mix well. Let it cool before wrapping.
 Deep fry the cha gio.
Assessment Method :
 Demonstration
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Did I….. YES NO

5. Prepare cha gio as per industry standard?
the product
7. Minimize wastage when preparing cha gio?
Feedback:
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LEARNING OUTCOME 3: PRESENT A RANGE OF APPETIZERS
CONTENTS:
1. Factors in plating appetizers
2. Attractive presentation techniques for appetizers
1. Appetizers are presented attractively according to enterprise standards.
2. Appetizers presented using sanitary standards.
3. Suitable plates are selected according to enterprise standards.
4. Factors in plating dishes are observed in presenting appetizers.
Equipment and tools

 Whiteboard
Supplies and Materials

 Cooked appetizers
 Different plates
 Food tongs
 Disposable gloves
 Cocktail picks
 Fruits and Vegetables
Learning Materials
Manuals
Books
Video (CD)
ASSESSMENT METHODS:


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LO 3: PRESENT A RANGE OF APPETIZERS

Plating and Presentation Information Sheet 3.3-1, don’t
3.3-1.
2. Answer Self Check 3.3-1 Compare you answers to the Answer
again.
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PLATING AND PRESENTATION
1. Present prepared appetizers attractively according to standards.
PRESENTATION
 An art of telling guest about the food by the way it is arranged on a serving piece.
 Good presentation makes you want to eat the food even before you have taken a
single bite.
 The effect of each element in a presentation: simple, elegant, balanced,

integrated, unified, organic, or even synergistic.
 A plate is like a canvass to the chef and its rims become the frame.
 The simpler the design the more effective.
COMPONENTS OF A COMPLETE PLATE

 Main item
 Side dishes
 Sauces
 Garnishes
PRESENTATION AND PLATE DESIGN
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 Simple slapping food on a plate with no rhyme and reason will doom you to
failure.
 Success in the food business means well versed in the art of presentation.
 Understanding in the basic principles of design, will help you achieve culinary
artistry.
 Food presentation has a direct impact on the costumer.
 Proper presentation is the key to making a good first impression.
THE ESSENTIALS OF PLATE DESIGN
1. BALANCE – choose food and garnishes that offer variety and contrast while at
the same time avoiding creations that are odd and disjointed.
2. COLOR – two or three colors in a plate are definitely more interesting than one.
3. SHAPE – a variety of different shapes and forms will also give tour plate some
diversity.
4. TEXTURE – while texture is not always visible, they are an important part of
plating and of menu planning, good balance is struck when there are a variety of
different textures on the same plate.
5. FLAVOR – without good flavor you are nowhere; conflicting or jarring flavors
must be avoided; never put an item on a plate for solely visual reasons.
6. PORTION SIZE – not only portion size is important in terms of presentation, but
it also counts when costing out your menu.
7. MATCH PORTION SIZE AND PLATES – if you use a plate that is too small, you
will find it virtually impossible to present food without giving it messy,
overcrowded and generally unattractive appearance. A plate that is too large
makes the dish look insignificant and skimpy, giving the costumer the idea that
he or she is being cheated.
BALANCE THE PORTION SIZE OF THE ITEMS ON THE PLATE

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 When plating an entree, a single item should be chosen as the focus of the plate.
 Accompanying vegetables or garnish should remain just that.
 Don’t let main items get lost among huge portions of accompaniments or
garnish.
LIST OF PLATING STYLES
1. Classic Presentation – main item is in front with bone, if any, facing away from
the customer, vegetable and starch items in the rear.
2. The main item alone in the center of the plate sometimes with sauce or simple
garnish.
3. The main item is in the center with vegetables distributed randomly around it,
sometimes with a sauce underneath.
4. The main item is in the center, with neat piles of vegetables carefully arranged
around in a pattern.
5. A starch or vegetable items is heaped in the center, the main item is sliced and
leaning up against it; additional vegetables, garnish and/or sauce are on the
plate around the center items.
6. Main item, vegetable and starch accompaniments, and other garnish are stacked
neatly one atop the other in the center of the plate. Sauce or additional garnish
may be placed around outside.
7. Vegetables in the center of the plate, sometimes with sauce; main items (in
slices, small pieces, etc.) arrange around it towards the outside of the plate.
8. Slices of the main item arranged single-fashion on a bed of a vegetables or a

puree of vegetable or starch.
9. Various asymmetrical or random –looking arrangement that don’t appear to

flow any pattern, these often create course, to be affective these arrangements
must be carefully thought in advance.
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GUIDELINES TO MAKE THE PLATE ATTRACTIVE
 Keep food off the rim of the plate.
 Arrange the items for the convenience of the customer.
 Maintain unity
 Give the garnish a meaning.
 Addition of the garnish can complicate the dish.
 Place the sauce around or underneath the food.
 Simplicity is beauty
 Temperature “hot food must be served hot in hot plates, cold food must be
served cold in chilled plates.”
GARNISH – French word meaning “to adorn ”

English means to adorn or embellish a food item by the addition of
another item or items.
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SELF CHECK 3.3-1
ENUMERATION: Identify what is being asked for.
1. Components of a complete plate (1-4)
2. Essentials of plate design. (5-10)
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LEARNING OUTCOME 4 STORE APPETIZERS
CONTENTS:
1. Store Appetizers
 Suitable Packaging Materials
 Characteristics and Uses of Different Packaging Material
1. Appetizers are kept in appropriate conditions based on enterprise procedures.
2. Required containers are used and stored in proper temperature to maintain
freshness, quality and taste.
Equipment and tools
Refrigerator/chiller
Freezer
Rubber scraper
Tons and spoons
Microwavable cups with lids
Packaging materials
Labels
LCD Projector (optional for lecture)
Overhead Projector (Optional lecture)
Television and multimedia player (optional)
Whiteboard
Applicable equipment as prescribed by Training regulations
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Supplies and Materials
Prepared salad dressings
Prepared salads
Prepared appetizers
Leftover
Learning Materials
Manuals
Books
Video (CD)
ASSESSMENT METHODS:
 Direct observation of the candidate while packing and storing
appetizers and salads in the proper venue.
importance of proper storage for appetizers and salads
LO 4: STORE APPETIZERS
1. Read information sheet 3.4-1 If you have some problems on

on the Store appetizers and Information Sheet 3.4-1, don’t hesitate
Salads to approach your facilitator. If you feel
 Suitable Packaging Materials you are knowledgeable on the content
 Characteristics and Uses of the of Information Sheet 3.4-1, you can
Different Packaging materials now answer Self-Check 3.4-1.
2. Answer Self Check 3.4 -1 Compare you answers to the Answer
answer in this self-check, you can now
move to the next information sheet. If
not review the information sheet and
go over the self-check again.
3. Perform Job sheet 3.4-1 Present your work to your trainer for
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a. Hot appetizers evaluation
b. Cold appetizer Keep a copy of your work for the next
activities
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STORE APPETIZERS
1. Select suitable packaging material when storing.

2. Store food items properly
3. Appreciate the value of proper packaging and storing
SUITABLE PACKAGING MATERIALS

Using food containers is the best way to organize food storage whether in the
home kitchen or in restaurants. Food containers for appetizers and salads are available
in different styles and sizes. They are made of different kinds of material like plastic,
glass, and stainless steel and aluminum and the like.
Wide Range of Models

Attractive food containers are available at all restaurant supply stores. Most of
restaurant suppliers offer online resources that facilitate product selection, order, and
purchase. Think about your needs, and then shop online. With many options to choose
from, you can easily find the containers to suit your needs. The main varieties of food
containers available include:
 Aluminum Foil Containers
Aluminum food packaging works well with beverages and canned
perishables.
 Foam Containers
 Paper Containers
 Plastic Containers
Plastic food packaging works well for many items including frozen
perishables, chips, candy and more.
Use plastic food packaging for snack foods, perishables and produce.
 Specialty Container
Specialty food packaging containers should:
o Protect the product during the delivery process.
o Be environmentally friendly.
o Promote the product using an attractive packaging design.
Modern food containers provide an upscale look and enhance the value of
packaged foods, both hot and cold.
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CHARACTERISTICS AND USES OF DIFFERENT PACKAGING MATERIALS
Food packaging is aimed at preserving and protecting food from environmental

factors. Packaging material is carefully considered with the type of food to be packaged
for safety reasons.
For serving take out or packaging leftovers, aluminum foil containers are perfect
choice, though they are not microwaveable. With their leak proof qualities, colanders
are popular used to store soups and sauces in restaurants and food service kitchens.
Hinged lid foam of Styrofoam containers are the universal solution for serving
takeout or packaging leftovers. Leak-proof food service plastic containers are used by
delis and bakeries to store liquid foods and also sandwiches. Available in convenient
shapes and sizes and with color-coded lids, plastic containers are the best choice to
keep your bakeries organized. Clear plastic containers offer a good view of the content.
Food service containers made of paper are used to serve chicken and popcorn. Mobile
food storage bins can be conveniently kept in kitchens and storerooms and improve
space optimization. Restaurant supply stores also offer lids for plastic containers, paper
containers, and foil containers.
FOOD STORAGE CONTAINERS

Food storage containers for restaurants and other food service establishments
are a priority these days. Commercial restaurant kitchens must have many seal tight
containers for storing and preparing food. These containers are usually made of plastic,
Durex, stainless steel, or aluminum. We also carry poly plastic bags for preserving
smaller portions. It’s no secret that a package can catch a customer’s eye even before
they notice what’s inside. Give your food an effective appeal by presenting it with
our food packaging containers. Our food containers provide an upscale look and
increases perceived value of packaged foods, both hot and cold.
Storage Containers
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Aluminum foil containers
Colanders
Foam Containers
Container lids
Paper Containers
Plastic Containers
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Specialty containers
Brown paper bag
Plastic cling wrap
Plastic bags
Carton Box
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SELF CHECK 3.4-1
DIRECTION: Select proper storage container for the following:
A. Hot appetizers
B. Cold appetizer
NOTE:
Check with your trainer about your selection.
Remember to practice this activity at all times.
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ANSWER KEY 3.4-1
A. Aluminum containers with cover

B. Plastic containers with lid
 Foam containers
 Plastic containers with lids
 Aluminum containers with lids
 Plastic containers
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EVIDENCE PLAN/EVALUATION PLAN
TRAINEES NAME
FACILITATOR NAME MARITES O. QUILANG
QUALIFICATION COOKERY NC II
UNIT OF COMPETENCY COVERED PREPARE APPETIZERS
Oral
Ways in which evidence will be collected:
Demonstration
[tick the column]
Written Test
Interview
with
The evidence must show that the candidate……
1. Choose suitable ingredients based on enterprise quality

X x
standards for appetizer.
2. Prepare appetizer using fresh ingredients according to

acceptable enterprise standards to maximize eating X x
qualities characteristics and taste.
3. Prepare suitable sauces to accompany appetizer. X x
4. Presented appetizer attractively X
5. Selected correct equipment and used in the production of

X
appetizers.
6. Utilized trimmings and leftovers. X x
7. Kept appetizer in appropriate condition. X x
8. Used required containers and stored in proper temperature. X x
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Rating Sheet for Demonstration with Oral Questioning
Trainees’ Name:
Trainers’ Name: MARITES O. QUILANG
Unit of Competency PREPARE APPETIZERS
Qualification: COOKERY NC II
Date of Evaluation
Instruction for Demonstration:

The equipment, supplies and materials needed are provided. The candidate must
be able to clean bar areas.
Observation Checklist Check (/) to show if

evidence is demonstrated
During the demonstration of skills, the candidate: YES NO N/A

1. Choose suitable ingredients based on enterprise
quality standards for appetizers
2. Prepared appetizer using fresh ingredients
according to acceptable enterprise standards to
maximize eating qualities characteristics and taste.
3. Prepared suitable sauces to accompany appetizer.
4. Presented appetizer attractively

5. Selected correct equipment and used in the
production of appetizers.
6. Utilized trimmings and leftovers.
7. Kept appetizer in appropriate condition.

8. Used required containers and stored in proper
temperature.
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Oral Questioning
Questions: Satisfactory
Response
The candidate should answer the following questions: YES NO

1. What is appetizer?
2. What are the classifications of appetizers?
3. Why do we need to choose the quality of ingredient used in

preparing appetizers?
4. What is the purpose of garnish?
5. How do you store appetizers?
6. What is garnish?
The candidate underpinning knowledge was:
Satisfactory N Not Satisfactory
Feedback to candidate:
Candidate’s signature: Date:
Instructor’s signature: Date:
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CBLM 3 Appetizers

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COMPETENCY BASED LEARNING MATERIAL

MODULE: PREPARING APPETIZERS

Welcome to the module in Prepare Appetizers. This module contains training

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No Unit of competency Module title Code

1. Clean and maintain kitchen Cleaning and maintaining kitchen TRS512

3. Prepare appetizers Preparing appetizers TRS512

11. Prepare seafood dishes Preparing seafood dishes TRS512

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UNIT OF COMPETENCY : PREPARE APPETIZERS

SUMMARY OF ASSESSMANT CRITERIA:

LEARNING OUTCOME SUMMARY

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1. Ingredients are identified correctly according to standard recipes, or enterprise

CONDITION: The trainees must be provided with the following:

Equipment and tools

 Written and oral questions to test candidate’s knowledge on

 Review of portfolios of evidence and third party workplace reports of

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LO 1: PERFORM MISE EN PLACE

LEARNING ACTIVITIES SPECIAL INSTRUCTIONS

1. Read information sheet 3.1-1 on If you have some problems on

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Enumerate the different parts of Canapés (3)

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LEARNING OUTCOME 2: PREPARE A RANGE OF APPETIZERS

CONDITION: The trainees must be provided with the following:

 Written and oral questions to test candidate’s knowledge on

 Review of portfolios of evidence and third-party workplace reports of

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LO 2: PREPARE RANGE OF APPETIZERS

LEARNING ACTIVITIES SPECIAL INSTRUCTIONS

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Equipment and tools:

Supplies and Materials:

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Did I…. YES NO

9. Perform first aid procedures in the event of accidents?

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Trainer’s Signature Date:

JOB SHEET 3.2-2

PERFORMANCE CRITERIA 3.2-2

Did I…. YES NO

9. Perform first aid procedures in the event of accidents

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Trainer’s Signature Date:

JOB SHEET 3.2-3

 Mix marinade ingredients. Cut chicken into 1-2 cm cubes.

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PERFORMANCE CRITERIA 3.2-3

Did I…. YES NO

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Trainer’s Signature Date:

JOB SHEET 3.2-4

Tools and Equipment Needed :

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PERFORMANCE CRITERIA 3.2-4

Did I….. YES NO

9. Perform first aid procedures in the event of accidents

10. Present the dish according to standard?

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