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NOT
9
Technology and
Livelihood Education
Quarter 1, Wk.3 - Module 3
Perform mise en place

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Department of Education ● Republic of the Philippines

Technology and Livelihood Education- Grade 9
Alternative Delivery Mode
Quarter 1, Wk.3 - Module 3: Perform mise en place
First Edition, 2020

Republic Act 8293, section 176 states that: No copyright shall subsist in any
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authors do not represent nor claim ownership over them.

Published by the Department of Education – Division of Iligan City

Schools Division Superintendent: Roy Angelo E. Gazo, PhD.,CESO V

Development Team of the Module

Author/s: Richiezl Q. Llanes

Reviewers: Fidelyn Gomez
Illustrator and Layout Artist: (________________________)

Management Team
Chairperson: Roy Angelo E. Gazo, PhD, CESO V
Schools Division Superintendent

Co-Chairpersons:

Nimfa R. Lago,PhD, CESE

Assistant Schools Division Superintendent

Members
Henry B. Abueva OIC-CID Chief
Blair D. Castillon, EPS-EPP/TLE
Sherlita L. Daguisonan, LRMS Manager
Meriam S. Otarra, PDO II
Charlotte D. Quidlat, Librarian II
Printed in the Philippines by
Department of Education – Division of Iligan City
Office Address: General Aguinaldo, St., Iligan City
Telefax: (063)221-6069
E-mail Address: iligan.city@deped.gov.ph
 9
Technology and
Livelihood
Education
Quarter 1,Wk.3 - Module 3
Perform mise en place

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
– Iligan City at iligancity@deped.gov.ph or Trlrfax (063) 221-6069.

We value your feedback and recommendations.

Department of Education ● Republic of the Philippines

This page is intentionally blank
 Table of Contents

What This Module is About........................................................................................................................i

What I Need to Know...................................................................................................................................ii
How to Learn from this Module................................................................................................................ii
Icons of this Module....................................................................................................................................iii

What I Know.................................................................................................................................................iii

Lesson 1:
Tools and Equipment needed in preparing appetizer.................................
What I Need to Know......................................................................................................1
What’s New ....................................................................................................................2
What Is It.............................................................................................................................3-4
What’s More .....................................................................................................................5
What Is It ...........................................................................................................................3-4
What’s More .....................................................................................................................6
What’s New …..................................................................................................................2
What I Have Learned......................................................................................................7
What I Can Do..................................................................................................................8

Lesson 2:
Classification of Appetizers According to Ingredients.................................
What’s In.............................................................................................................................9
What I Need to Know..................................................................................10
What’s New..............................................................................................11
What Is It .............................................................................................................. 12-13
What’s More .............................................................................................14
What I Have Learned ………………………………………………………….15
What I Can Do ..................................................................................................... 16-17

Lesson 3:
Classification of Appetizers According to Ingredients.................................
What’s In.............................................................................................................................18
What I Need to Know..................................................................................19
What’s New..............................................................................................20
What Is It .............................................................................................................. 21-26
What’s More .............................................................................................27
What I Have Learned ………………………………………………………….28
 What I Can Do ..................................................................................................... 29-30

Summary
Assessment: (Post-Test)
Key to Answers........................................................................................................................................33-34
References.................................................................................................................................................35
This page is intentionally blank
What This Module is About

This module focuses on the course of Cookery I which will help our learners to get
National Certificate II under Home Economics strand of TVL Track. The Department of
Education aims holistic development of every Filipino learner whom equipped with 21 st
century skills. The content of this module could help our learners to deal with skills and
knowledge required in preparing and presenting appetizers.

It covers Perform mise en place competency. As shown below are the lessons to be
discuss with certain activities:

1.1 identify tools and equipment needed in the preparation of appetizers

1.2 classify appetizers according to ingredients
1.3 identify ingredients according to the given recipe
 What I Need to Know

After learning the content of this module, our learners should be able to:
1. Perform mise en place
1.1 identify tools and equipment needed in the preparation of appetizers
1.2 classify appetizers according to ingredients
1.3 identify ingredients according to the given recipe
How to Learn from this Module
To achieve the objectives cited above, you are to do the following:
• Take your time reading the lessons carefully.
• Follow the directions and/or instructions in the activities and exercises diligently.
• Answer all the given tests and exercises.

Icons of this Module

What I Need to This part contains learning objectives that
Know are set for you to learn as you go along the
module.

What I know This is an assessment as to your level of

knowledge to the subject matter at hand,
meant specifically to gauge prior related
knowledge
What’s In This part connects previous lesson with that
of the current one.

What’s New An introduction of the new lesson through

various activities, before it will be presented
to you

What is It These are discussions of the activities as a

way to deepen your discovery and under-
standing of the concept.

What’s More These are follow-up activities that are in-

tended for you to practice further in order to
master the competencies.

What I Have Activities designed to process what you

Learned have learned from the lesson

What I can do These are tasks that are designed to show-

case your skills and knowledge gained, and
applied into real-life concerns and situations.

II
 What I Know

Pre-Test

I. Multiple Choice: Read the statement carefully then choose the best answer from
the given options. Write your answer on your quiz notebook.

1. It is a French term which means “set in place” that is you have everything ready to
cook and in its place.
a. Appetizer b. mise en place c. hors d’oeuvres d. dessert

2. Which of the following knife is used for trimming and paring fruits and vegetables?
a. Butcher knife b. Paring knife c. French knife d. Shears

3. The safe storage place to keep appetizer cold for service.

a. Freezer b. refrigerator c. chiller d. styro box

4. Which of the following should be practiced when using cutting board to reduce the
spread of bacteria?
a. Use the same chopping board for different kinds of food
b. Keep separate chopping board for your meat and your vegetables
c. Clean the chopping board if needed
d. Scrape chopping board before using

5. Which of the following appetizers is made of seafood or fruit, usually with a tart or
tangy sauce?
a. Canapé b. Relish c. Cocktail d. Salad

6. These are small portions of salads and usually display the characteristics found in
most salads.
a. Petite salads b. cocktails c. canapes d. fresh fruits and vegetables.

7. Are made out of thin slices of bread in different shapes.

a. Chips and Dips b. cocktails c. hors d’ oeuvres d. canapes

8. The following are an example of canapé base except;

a. Pickled onion b. toast cut outs c. tiny biscuits d. cucumber

9. An accompaniment to raw vegetables and sometime potato chips and crackers.

a. Pickled items b. cheeses c. dips d. cured meats

10. A slice of Italian bread that is toasted, rubbed with brushed garlic, and dizzled with
olive oil and served with toppings.
a. Bruschetta b. tapas c. caviar d. amuse bouche
This page is intentionally blank
 Tools and Equipment needed in
Lesson preparing appetizer
1
What I Need to Know

At the end of this lesson, you are expected to:

1. Recognize kitchen tools and equipment.

1
 What’s New

Mise’ En Place is a French term which means “set in place” that is you have
everything ready to cook and in its place. You should be able to identify and prepare all the
needed tools and equipment as well as all the ingredients to make the preparation and
cooking easily. Cleaning and sanitizing procedures must be part of the standard operating
procedures that make up your food safety program. Improperly cleaned and sanitized
surfaces allow harmful microorganisms to be transferred from one food to another.

Source: https://www.pinterest.ph/search/pins/?q=mise%20en%20place%20of%20a%20utensils&rs=typed&term_meta[]=mise%20en%20place%20of%20a%20utensils%7Ctyped

Before we start let us unlock difficult and confusing words so you can thoroughly
understand our terms like for instance the word Tools, Materials, Utensils and Equipment’s.
A tool /to͞ol/ is a handheld device that aids in accomplishing a task. Material /məˈtirēəl/
having real importance or great used. Utensil /yo͞oˈtensəl/ an implement, container, or other
article, especially for household use. (source: Merriam-Websterwww.merriam-webster.com)
Equipment /əˈkwipmənt/ the necessary items for a particular purpose, usually it demands
knowledge on how to use either small or big equipment for safety of the one who use as well
as the equipment.

2
 What Is It

The following are the tools and equipment needed in preparing appetizers.
Kitchen Tools and Equipment

3
Other Tools and Equipment used in Preparing Appetizers

1. Measuring spoons – are used for measuring dry and liquid ingredients in small quantity.
2. Measuring cups – is used to measure dry ingredients. They come in various sizes and
volumes.
3. Glass measuring cup – container which is usually transparent. It is smooth in the inside
with the graduation mark on the outside to read. This is used for measuring liquid ingredients
like water and oil.
4. Mixing bowls – these containers have smooth, rounded interior surfaces with no creases
to retain some mixture. 5. Mixing spoon. - is used for mixing ingredients. It is made of wood
in different sizes and different length of the handle.
6. Paring knife- is used to remove the skin covering of fruit and vegetables.
7. Fork is used to combine ingredients.
8. Container of different sizes and shapes.
9. Cooking range/stove
10. Refrigerator - is a kitchen appliance where you can store your perishable food at a cool
temperature. You should store your milk and meat in the refrigerator to keep them from
spoiling. (source: https://www.vocabulary.com/dictionary/refrigerator)
11. Strainer - a kitchen utensil with a lot of holes in it for separating liquid from solid to strain
(saving liquids like broth for stock).
Colander- is typically a larger bowl-shaped which is use to drain
(discarding liquids like pasta water)

4
 What’s More

A. Let’s have fun!

Let us play Open the Pandora box: Inside the box there should be at least 10 kitchen
tools, utensils or equipment either in a picture or real objects. A learner is allowed to pick
inside the box and let her/him identify the picture or real object/s. To have 7 out of 10 correct
answer is a better learning while 10 out of 10 is totally great. This activity should only run for
3 minutes per learner.

Please be noted that it would depend on your facilitator of what tools, equipment or
utensils he/she’d like to put inside the box.

1. ________ 2. ________ 3. ________ 4. ________

5. ________ 6. ________ 7. ________ 8. ________

9. ________ 10. ________

5
What Is It
 What’s More

B. Pick and Tell

Strips of papers with the names of the following tools and equipment below will be placed in
a glass of bowl.
Each students will be asked to pick one and explain the uses in the preparation of appetizer.
Write your answer in your test notebook.

1. Cutting board 6. Rubber spatula

2. Paring knife 7. zester
3. Spatula 8. chiller
4. Ball cutter 9. oven
5. Wire whip 10. French knife

Your answers will be rated using the scoring rubric below.

CRITERIA 4 3 2 1

Clear Exceptionally Generally clear, Lacks clarity, Unclear,

clear, easy to able to follow difficult to follow impossible to
follow follow.
The explanation The explanation The explanation The explanation
Concise posed and posed and posed and posed and
methods used methods used methods used methods used
are advanced. are appropriate. are somewhat are inadequate.
simple.

6
What’s New

6
 What I Have Learned

C. Multiple Choice: Read each question and answer choice carefully.

1. cutting device for ingredients like scissors.

a. kitchen shear b. cutting board c. potato masher d. Rubber Spatula

2. used for mixing thinner liquids

a. paring knife b. wire whip c. spatula d. butter curler

3. for baking

a. oven b. butter curler c. chiller d. wire whip

4. use for trimming and paring fruits and vegetables 

a. french knife b. channel knife c. paring knife d. boning knife

5. designed to press potato and cooked vegetables.

a. kitchen shear b. ball cutter c. zester d. potato masher

7
 What I Can Do

Try Me.
“Atsarang Papaya”
Ingredients:
3 lbs. shredded papaya
1 medium carrots
1 small bell pepper, julienne
¾ cup raisins
1 head garlic, sliced
4 thumbs ginger
1 ½ cup vinegar
1 cup sugar
1 teaspoon salt
1 teaspoon ground black pepper
Procedures:
1. make a brine solution.
2. Mix all ingredients in a bowl.
3. Put in a sanitize food keeper or bottle.
Your answers will be rated using the scoring rubric below.
Dimension P E R F O R M A N C E L E V E L
Excellent (4 Very Satisfactory (2 pts.) Needs Improvement (1 No Point
pts.) Satisfactory (3 pt.) Attempt s
pts.) (0 pt.) Earn
ed
1. Use of Uses tools Uses tools Uses tools and Uses tools and No
tools and and and equipment equipment attem
equipmen equipment equipment correctly and but incorrectly and pt
t correctly correctly less confidently less confidently
and and sometimes most of the time
confidently confidently
at all times most of
the times
2. Works Works Works Works No
Applicatio independe independe independently independently attem
n of ntly with ntly with with ease and but with pt
procedur ease and ease and confidence assistance from
es confidenc confidenc sometimes others most of
e at all e most of the time
times the time
3. Safety Observes Observes Observes safety Most of the time No
work safety safety precautions not observing attem
habits precaution precaution sometimes safety pt
s at all s most of precautions
times the time
4.Product Ingredient Ingredient Ingredients are Ingredients are No
s are very s are well overcooked overcooked attem
well - - cooked pt
cooked
5. Time Work Work Work completed Work completed No
managem completed completed ___(mins./hours/ ___(mins./hours/ attem
ent ahead of within days) beyond days) beyond pt
time allotted
time
TOTAL POINTS
8
 Classification of Appetizers
Lesson According to Ingredients
2
What’s In

History of Appetizer

Appetizers were originally introduced by the Athenians as a buffet in the early third
century B.C. They would serve sea urchins, cockles, sturgeon, and garlic. However, they
were unpopular to start as these tiny meals weren't followed up with a main course, leaving
everyone hungry and wanting more. It wasn't until the nineteenth century that appetizers
truly caught on, as meals evolved into more of a structured ordeal.
Aperitifs came about by the Romans and were classified as a liquid appetizer that
typically contained alcohol. In addition to inciting hunger like food appetizers, the purpose for
aperitifs were also meant to help with the imminent digestion process. These drinks would
be shared from a single glass and passed around the table to all members of the eating
party. Aperitifs are still utilized today, typically with the company of food appetizers.
The word itself, "appetizer," starting being used in the Americas and England in
the1860s, though it's only reason for existence was to have a word with more of a local
flavor than "hors d'oeuvres." For a time, appetizers would be served between the main
course and dessert as a refresher, but by the twentieth century they had taken their place as
a precursor to the main course.
On the other hand it is said that appetizers are the dishes that can truly be
considered Filipino because we are best known for using our hands to eat the small finger
foods that come with the first course. Appetizers can include anything from fish to meat, nuts
and chips. They are often served before dinner or at large family lunches.
This lesson deals with the equipment used in the production of appetizers,
classifications of appetizers, identification of ingredients used for appetizers, preparation and
presentation of attractive appetizers according to enterprise standards.

9
 What I Need to Know

At the end of this lesson, you are expected to:

1. classify appetizers according to ingredients.

10
 What’s New

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.

Take a look of the following images where you should try to evaluate if you can
identify its name/s:

11
 What Is It

Classification of Appetizers:

1. Cocktails- 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.
2. Hors D’ Oeuvres-is is small portion 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 simply placed on a platter and passed around.
Hors d’oeuvres are served cold or hot.
3. Canapé- are made out of 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. It is a finger food consisting of three parts: a base, a spread or topping
and garnish. 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.
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.
5. Petite Salad- are small portions and usually display the characteristics found in most
salad.
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. Anything, Smaller- are varieties 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. If
you want to serve your favorite homemade sausages, cut them into small pieces, wrap them
with a
12
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 are another
good option.
13
 What’s More

Matching Type: Match the picture with its name by placing its letter before each number.

______ 1. a. cocktails

______ 2. b. hors d ‘oeuvres

______ 3. c. chips and dips

______ 4. d. canapé

______ 5. e. petite salad

14
 What I Have Learned

Research and Piled Up

Collect 20 different recipes of appetizer and compile it like a book using any kind of paper,
decorating materials, glue, and coloring materials.

Your output will be rated using the scoring rubric below:

SCORE CRITERIA
5 Properly compiled complete (20) recipes in a very attractive
manner
4 Properly compiled complete (16-19) recipes in an attractive
manner
3 Properly compiled complete (10-15) recipes in a simple
manner
2 Properly compiled complete (6-9) recipes in a simple manner
1 Compiled less 6 recipes in disorganized manner

15
 What I Can Do

Try Me!
Nachos
(by Chef Dennis S. Barazon)

Nacho Chips
Toppings:
Beef
Lettuce
Salsa
Japanese mayonnaise
Cheese sauce
Cheese, Grated
Beef:
¼ kilo ground beef
Onions
Garlic
Salt and pepper
Red beans
Taco Seasoning
Procedure:
Sauté onions and garlic.
Add beef.
Season and cook.
Add beans and taco seasoning.
Your answers will be rated using the scoring rubric below.
Dimension P E R F O R M A N C E L E V E L
Excellent (4 Very Satisfactory (2 pts.) Needs Improvement (1 No Point
pts.) Satisfactory (3 pt.) Attempt s
pts.) (0 pt.) Earn
ed
1. Use of Uses tools Uses tools Uses tools and Uses tools and No
tools and and and equipment equipment attem
equipmen equipment equipment correctly and but incorrectly and pt
t correctly correctly less confidently less confidently
and and sometimes most of the time
confidently confidently
at all times most of
the times
2. Works Works Works Works No
Applicatio independe independe independently independently attem
n of ntly with ntly with with ease and but with pt
procedur ease and ease and confidence assistance from
es confidenc confidenc sometimes others most of
e at all e most of the time
times the time
3. Safety Observes Observes Observes safety Most of the time No
work safety safety precautions not observing attem
habits precaution precaution sometimes safety pt
s at all s most of precautions
times the time
4.Product Ingredient Ingredient Ingredients are Ingredients are No
s are very s are well overcooked overcooked attem
well - - cooked pt
 cooked
5. Time Work Work Work completed Work completed No
managem completed completed ___(mins./hours/ ___(mins./hours/ attem
ent ahead of within days) beyond days) beyond pt
time allotted
time
TOTAL POINTS

17
 Lists of Ingredients according
Lesson to the given recipe
3
What’s In

After we discussed the Classification of Appetizers let us review only 4 classification

of appetizers which will be given an emphasize in our new lesson.

a. Canapés is a bite-size open faced sandwiches consist of tiny portions of food

presented on bases of bread, toast, or pastry easily handled and eaten.

b. Cocktails 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.

c. Relishes are raw or pickled vegetables cut into attractive shapes served as
appetizer.

d. Hors D’ Oeuvres is small portion 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 simply placed on a
platter and passed around. Hors d’oeuvres are served cold or hot.

18
 What I Need to Know

At the end of this lesson, you are expected to:

1. Identify Ingredients according to the given recipe.

19
What’s New
Take a look below and try to list as many as you can identify an ingredients of this image.

Now, let us learn more about an ingredients to be use based on preparing a certain
appetizer.

20
 What Is It

The following are examples of appetizers including the materials/ingredients on how to

prepare them.

Canapés – bite-size open faced sandwiches consist of tiny portions of food presented on
bases of bread, toast, or pastry easily handled and eaten.

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 Cups Biscuits

pastry shells

21
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 substituted for the butter. Mixture of cream and butter can be
used.

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

b) Fish
Smoked oysters Smoked Salmon
Shrimp Caviar
Tuna flakes Sardines
Lobster chunks or slices

22
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 essentials.

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 of flavor and textures, so there is something for every
taste.
 23
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.

Kinds of Cocktail Appetizers

Relishes
Relishes are raw or pickled vegetables cut into attractive shapes served as appetizer.
Relishes include two categories:
1. Raw vegetables with dips
There are known as crudités (croo-dee-tays). Cru in French means “raw”. Common bite
size, cut raw vegetables served with dips are:

Celery Radishes
Green and Red pepper Zucchini
Cucumber Cauliflower
Broccoli florets Broccoli Stems
Cherry Tomatoes Carrots
Scallions

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.
 24
2. Pickled items. Includes variety of items like
cucumber pickles, olives, watermelon pickles, pickled
peppers, spiced beets, and other preserved fruits and
vegetables.

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.
1. Antipasto - Italian Appetizer. This includes the following:

Cured meats – Salami, prosciutto, bologna, boiled ham

Seafood items-Canned items

like sardines, anchovies, and tuna

Cheeses – provolone, mozzarella

Hard cooked egg and stuffed eggs

Relishes – raw vegetables

Mushrooms and other vegetables

 25

2. Bruschetta - slice of Italian bread that is toasted, rubbed

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

3. 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.

4. 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)

5. Amuse Bouche (ah-mews-boosh) – a tiny appetizer or

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.
 26

What’s More

B. Detect and Write

I. Identification: Read the statement carefully and write the correct word that describes the
statement. Write your answer in your test notebook.

_____1. Butter, cream or finely chopped meat or fish placed on top of canapé base.
_____2. Holds spreads and garnish for canapés.
_____3. Adds color, design, texture and flavor to canapé.
_____4. Small open- faced sandwiches served as appetizer.
_____5. Serving size of canapés
 27

What I Have Learned

II. Classification: 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
 28
What I Can Do

Recipes of Appetizers
Salmon and Cucumber Bites

Purpose: To prepare salmon and cucumber bites

Tools/Equipment Needed:
Chopping board
Spatula
Bread knife
Mixing bowl

Ingredients Needed:
1 (12-inch) cucumber
1 teaspoon freshly grated lemon zest
2 teaspoons fresh lemon juice
4 ounces crème
1/8 teaspoon pepper
4 ounces pre-packaged smoked salmon, cut into inch-long strips
2 teaspoons fresh dill, chopped, for garnish

Steps/Procedure:

Peel and slice cucumber into 1/4-inch slices.

In a bowl, mix lemon zest, lemon juice, crème, and pepper.

To assemble, top a cucumber slice with a strip of salmon, a dollop (about 1/2 tsp) of crème
mixture.

Garnish with dill.

 29
RUBRICS

Dimension P E R F O R M A N C E L E V E L
Excellent (4 Very Satisfactory (2 pts.) Needs Improvement (1 No Point
pts.) Satisfactory (3 pt.) Attempt s
pts.) (0 pt.) Earn
ed
1. Use of Uses tools Uses tools Uses tools and Uses tools and No
tools and and and equipment equipment attem
equipmen equipment equipment correctly and but incorrectly and pt
t correctly correctly less confidently less confidently
and and sometimes most of the time
confidently confidently
at all times most of
the times
2. Works Works Works Works No
Applicatio independe independe independently independently attem
n of ntly with ntly with with ease and but with pt
procedur ease and ease and confidence assistance from
es confidenc confidenc sometimes others most of
e at all e most of the time
times the time
3. Safety Observes Observes Observes safety Most of the time No
work safety safety precautions not observing attem
habits precaution precaution sometimes safety pt
s at all s most of precautions
times the time
4.Product Ingredient Ingredient Ingredients are Ingredients are No
s are very s are well overcooked overcooked attem
well - - cooked pt
cooked
5. Time Work Work Work completed Work completed No
managem completed completed ___(mins./hours/ ___(mins./hours/ attem
ent ahead of within days) beyond days) beyond pt
time allotted
time
TOTAL POINTS
 30

Summary

Mise’ En Place is a French term which means “set in place” that is you have
everything ready to cook and in its place. You should be able to identify and prepare all the
needed tools and equipment as well as all the ingredients to make the preparation and
cooking easily.

Physical conditions place limitations of your food preparation inside the kitchen.
It depends on your equipment, materials, utensils, or tools and food ingredients
available. These essential tools are highly developing nowadays for a purpose.
Research and Technology still produce sophisticated tools for the kitchen. Some of
these products can do many jobs and are popular in may kitchens. Others can perform
specialize tasks rapidly and efficiently, but their usefulness depends on volume
because they're designed to only a couple of jobs and volumes in preparing appetizers.

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.

The basic classifications of appetizers are;

1. Cocktails are usually juices of orange, pineapple, grapefruit or tomatoes served

with cold salad dressings.
2. hors d’ oeuvres are small portion of highly seasoned foods, it is a combination of
canapés, olives, stuffed celery, pickled radishes, and fish.
3. Canapés are made out of 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.
4. relishes/crudités are pickled item which are raw, crisp vegetables such as
julienne carrots or celery sticks.
5. petite salad are small portions and usually display the characteristics found in
most salad.
6. chips and dips are popular accompaniments to potato chips, crackers, and raw
vegetables.
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.
8. and fingers foods (Anything, Smaller) are varieties 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. If you want to serve your favorite homemade
sausages, cut them into small pieces, wrap them with a small piece of pastry
shell and bake.
31
 Assessment: (Post-Test)

II. Multiple Choice: Read the statement carefully then choose the best answer from
the given options. Write your answer on your quiz notebook.

1. It is a French term which means “set in place” that is you have everything ready to
cook and in its place.
b. Appetizer b. mise en place c. hors d’oeuvres d. dessert

2. Which of the following knife is used for trimming and paring fruits and vegetables?
a. Butcher knife b. Paring knife c. French knife d. Shears

3. The safe storage place to keep appetizer cold for service.

b. Freezer b. refrigerator c. chiller d. styro box

4. Which of the following should be practiced when using cutting board to reduce the
spread of bacteria?
a. Use the same chopping board for different kinds of food
b. Keep separate chopping board for your meat and your vegetables
c. Clean the chopping board if needed
d. Scrape chopping board before using

5. Which of the following appetizers is made of seafood or fruit, usually with a tart or
tangy sauce?
a. Canapé b. Relish c. Cocktail d. Salad

6. These are small portions of salads and usually display the characteristics found in
most salads.
b. Petite salads b. cocktails c. canapé d. fresh fruits and vegetables.

7. Are made out of thin slices of bread in different shapes.

b. Chips and Dips b. cocktails c. hors d’ oeuvres d. canapes

8. The following are an example of canapé base except;

b. Pickled onion b. toast cut outs c. tiny biscuits d. cucumber

9. An accompaniment to raw vegetables and sometime potato chips and crackers.

b. Pickled items b. cheeses c. dips d. cured meats

10. A slice of Italian bread that is toasted, rubbed with brushed garlic, and dizzled with
olive oil and served with toppings.
b. Bruschetta b. tapas c. caviar d. amuse bouche

32
 Key to Answers

Pre-Test
Post- Test

1. b 6. a
2. b 7. d
3. c 8. a
4. b 9. c
5. c 10. A

Lesson I:
A. Let’s have Fun!

1. Butter curler
2. Potato masher
3. Rubber spatula
4. Ball cutter
5. Channel knife
6. Wire whip/whisk
7. Kitchen shears
8. Cutting board
9. Zester
10. Paring knife

B. Pick and Tell

1. Cutting board - board for cutting fruits and vegetables

2. Paring knife - used for trimming and paring fruits and vegetables.
3. Spatula - used for manipulating foods like spreading.
4. Ball cutter - sharp edged scoop for cutting out balls of fruits &
vegetables.
5. Wire whip - used for mixing thinner liquids.
6. Rubber spatula - used to scrape off contents of bowls
7. Zester - used to remove zest or citrus peels in thin strips.
8. Chiller - for keeping cold foods chilled for service.
9. Oven - for baking
10. French knife - for chopping, slicing and dicing.
C. Multiple Choice

1. a
2. b
3. a
4. c
5. d

33
Lesson II: Matching Type

1. d
2. a
3. b
4. e
5. c

Lesson III: Detect and Write

I: Identification

1.spread
2.base
3. garnish
4. canapé
5. bite-size

34
References

Aniceta S. Kong and Anecita P. Domo. Technical-Vocational Livelihood HOME

ECONOMICS
COOKERY Module 1. Manual: First Edition 2016.

Dumlao, Merula Feraren.Guides to Baking and Cake Decorating.Tubod, Iligan City:Algin

Press,2000.

Gisslen, Wayne, Professional Cooking, Seventh Edition (USA: 1946),

https://books.google.com.ph/books?
id=N5el9CYbEP0C&pg=PA100&dq=how+important+are+farm+tools+and+equipment+in+pr
eparing+appetizer&hl=ceb&sa=X&ved=0ahUKEwj0jbqas-
DpAhXWad4KHUNaBCkQ6AEILTAB#v=onepage&q&f=false

https://www.slideshare.net/grinsoda/lm-cookery-final-132014

https://quizlet.com/215147601/tools-and-equipment-needed-in-preparing-appetizer-flash-
cards/

http://lrmds.depedldn.com/DOWNLOAD/CBLM_LG_GR_9_TLE_FOOD_TRADES_LE.PDF

https://tlecommercialcooking.wordpress.com/appetizers/

Cha Caunan,"Learning Module for Grade 9 TLE - Cookery", https://www.slideshare.net/,

Education:Dec 6, 2014.https://www.slideshare.net/grinsoda/lm-cookery-final-132014

35
 For inquiries and feedback, please write or call:

DepEd Division of Iligan City

Office Address: General Aguinaldo, St., Iligan City
Telefax: (063)221-6069
E-mail Address: iligan.city@deped.gov.ph