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9
Technology and
Livelihood Education
Quarter 1, Wk.4 - 9 - Module 4
(Prepare a range of appetizers)

Department of Education ● Republic of the Philippines

Technology and Livelihood Education- Grade 9
Alternative Delivery Mode
Quarter 1, Wk.4 -9 - Module 4: (Prepare a range of appetizers)
First Edition, 2020

Republic Act 8293, section 176 states that: No copyright shall subsist in any work
of the Government of the Philippines. However, prior approval of the government agency or
office wherein the work is created shall be necessary for exploitation of such work for profit.
Such agency or office may, among other things, impose as a condition the payment of
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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: Janet Dimaano

Reviewers: Fidelyn Gomez
Illustrator and Layout Artist: None

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

Co-Chairpersons:

Nimfa R. Lago,PhD, CESE

Assistant Schools Division Superintendent

Mala Epra B. Magnaong, Chief ES, CLMD

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.4 - 9 Module 4
(Prepare a range of appetizers)

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................................................................................................................iii
Icons of this Module....................................................................................................................................iii

What I Know.................................................................................................................................................iv

Lesson 1:
Classification of Appetizers......................................................................................................1
What I Need to Know......................................................................................................1
What I Know.................................................................................................1
What’s New ....................................................................................................................2
What’s More......................................................................................................................6
What Is It.......................................................................................................7
What’s New..................................................................................................8
What I Have Learned......................................................................................................14
What I Can Do..................................................................................................................15

Summary.........................................................................................................................19

Key to Answers........................................................................................................................................21
References.................................................................................................................................................22
This page is intentionally blank
What This Module is About

This module is about the first learning competencies that a learner must learn,
understand and master before engaging in the essentials of cooking principles and
applications In COOKERY NC II.

This module deals with the skills and knowledge required in preparing a range of
appetizers. At the beginning, learners will be taught of the basic vocabularies and
terminologies used in the industry. You will learn old and new words and their meaning in
order to help you understand the contexts of this module.

Inside this module will be series of reading materials also known as Information
Sheets where the learners will study and learn about the lessons/topics. Before you start
reading, you will have to answer first the pre-test(s) in order to check your prior knowledge
which is the process of Recognizing Prior Learning (RPL) which means, your previous
learning will help in your study of this module.

After reading the Information Sheets, you will then answer the Activity Sheets or
Assessment Sheets in order to measure your understanding of the topics/lessons. All the
answers are found in the information sheets. The Activity/Assessment Sheets contains
multiple types of test from easy, moderate to difficult that will chart and measure the level of
your progress. You can choose to answer any level or all of the levels. The learner must
complete a specific Assessment Level as a requirement to complete the lesson as well as
the module. Your progress will be checked/evaluated and followed-up by your
teacher/instructor.

After finishing the first lesson and completing the assessment, the learner is free to
proceed to the next lesson and the same experience repeats until you finally complete the
entire course. At the end of the module, the learner will receive a Certificate of Completion
(COC) that will be validated by his/her completion of all the Required Assessment Sheets.

So, good luck learner and enjoy your journey to the exciting world of COOKERY NC
II!!!
 What I Need to Know

The following are the objectives that every learner must accomplish after this module:

1. Differentiate between hot and cold appetizers

2. Prepare a variety of appetizers
3. Follow workplace safety procedures

This module deals with the skills and knowledge required in preparing a range of
appetizers.
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

In this module, you will answer series of Pre-tests before starting to read your new
topic and or lesson/s. This will help your teacher/instructor assess your readiness in studying
the lesson/topic through your pre-test score. If your score is below the average, this means it
is normal for you to proceed and continue to study the lesson. If your score is above the
average, then you can finish the lesson in a short time with less difficulty.

During your encounter with the topic and or lesson, there are reading materials called
Information Sheets. These information Sheets are the foundation of your learing experience
in the module. After every Information Sheets, you will also answer series of assessments
with varying degree of difficulty/category such as EASY, MODERATE and DIFFICULT. The
learner must choose to answer one (1) category in order to pass the assessment and the
lesson itself. The learner may also choose to answer all the categories and the result of one
category will not affect the other. For example, if you pass the EASY category and failed on
the MODERATE, the learner is still considered PASSED or COMPETENT in the lesson. If
the learner passed all the categories, he/she will be given a special citation/merit for his/her
achievement.
This page is intentionally blank
 Lesson Title of the Lesson:
1 Classification of Appetizers

What I Need to Know

After this module, each learner must be able to:

1. Differentiate between hot and cold appetizers

2. Prepare a variety of appetizers;
3. Follow workplace safety procedures.

What I Know

Before you start with the lesson, let us first check on what do you know.

PRE-TEST.

Instruction. Read each item carefully. Choose and write the correct answer on the answer
sheet. DO NOT WRITE ANYTHING IN THE MODULE!

1. Small pieces or portions of highly seasoned food, usually served before a meal to
induce and stimulate one’s appetite.
Appetizer dessert hamburger salad dressing

2. Which of the following appetizers are made out of thin slices of bread in different
shapes?
relish cocktail horse d’ oeuvres canape

3. Which of the following appetizers are made of seafood or fruit, usually with a tart or
tany sauce?
Canape cocktail relish salad

4. It holds the spread and garnish

toppings base tray bread

5. It is placed on top of the base so the garnish sticks to it without falling off.
 Base garnish spread meat

6. It is any food item or combination of items placed on top of the spread

base garnish spread meat

7. These are pickled item which are raw, crisp vegetables such as julienne carrots or
celery sticks
cocktail canape relishes chips and dips

8. These are the simplest appetizers.

Chips and dips canape fruits and vegetables cocktail

9. The additional step which focuses on identifying hazards and setting preventive
controls to keep workers safe suring work operations.
Safety Health Health and Safety Legislation

10. It is a multidisciplinary field concerned with the safety, health, and welfare of people
at work.
Occupational Health and Safety Laws Health and Safety Legislation

Good Luck!!

Note: Have your answers checked by your teacher/instructor for your pre-test
assessment.

What’s New

INFORMATION SHEET 4.1. Classification of Appetizers

GLOSSARY

1. Appetizers Small snack served before the main meal, ‘amuse gueule’,
finger food, cocktail party food (ASEAN:2013)
2. Canapés Small one or two bite snack, savoury in taste, firm base-
topping- garnish (ASEAN:2013)
3. Hors D’ oeuvres a small bit of appetizing food, as spicy meat, fish, cheese,
or a preparation of chopped or creamed foods, often served
on crackers or small pieces of toast, for eating at cocktail
parties or other gatherings where drinks are served with no
other food.
4. Crudités Are traditional French Appetizers consisting of sliced or
whole raw vegetables which are typically dipped in a
dipping sauce.
5. Antipasto A course of appetizers consisting of an assortment of foods,
as olives, anchovies, sliced sausage, peppers, and
artichoke hearts.

2
 Modern culinary operations refer to cold dishes as foods prepared in advanced and
served cold. Among them are cold appetizers and salads with dressing. A CHEF GAR de
MANGER known to be specialists of COLD DISHES who heads the cold kitchen arranges
cold items usually in platters with elegant garnish. Fruits and vegetables are usually cut
andcarved in a special way.
The presentation requires artistic skills ensuring that harmony and proper
combination of colors are observed.
The word APPETIZER refers of foods that stimulate appetite. Its name is inseparable
from the idea of a meal as a sequence of courses. Appetizer should therefore be served as
the first course. Soup is sometimes omitted to give way for an appetizer. If served is served
before an appetizer, it should be spicy. Clear soup such as consommé, clear oxtail soup, on
real turtle soup are usually served in order to stimulate palate.
A food created in the pantry or gored manger department. They are tidbit-size pieces
or small portions of foods served to stimulate the appetite. It is served as the opening part of
a meal, or they may be the entire menus, as at a cocktail buffet

Classification Of Appetizers
1. 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
Tomato juice cocktail

2. 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.

a. Hot Hors d’oeuvres are served between the soup and fish course. In today’s shortened
menus, they are served instead of hot entrée. The size and richness depend upon the
composition of menu. Many hot hors d’oeuvres are suited for serving a small ala carte
dishes, and usually described as hot dish.

b. Cold Hors d’oeuvres should stimulate appetite, and therefore should always be served
at the first course in the menu.

Classification of cold Hors d’ oeuvres- (or- durve’)- It is very similar to a canapé and is
used for the same purposes.
 Plate of Hors d’ oeuvres – consist of shrimps, smoked beef, poached eggs,
asparagus spears, sliced tomatoes, boiled eggs, Spanish sardines and lettuce.
Sauce served on the side
3
  Grisson platter - consists of 2 kinds of cold meat such as ham, smoked beef,
peppered ham, garnished with quail eggs, asparagus, parsley, and gherkins. Sauce
is served on the side.
 Hors d’ oeuvres Platter – is a well presented platter with a limited choice of simple or
expensive foods. The basic rule is quantity but big in quality with attractive
presentation. This platter may consist of patty shell with goose liver mousse,
archioke heart with Waldorf salad, shrimp with jelly, asparagus with mushroom
sardines with rings.
 Assorted Hors d’ oeuvres – can be served on special portioned platters with hors d’
oeuvres dishes or even from a serving cart. A choice of 6 to 10 items including a
center piece of ham and turkey plus spicy salad may be sufficient. When presenting
and serving, try to harmonize the colors for better presentation.
 Rich Hors d’ oeuvres – as the name suggests, rich hors d’ oeuvres include exquisite
specialties usually in a classical form of presentation. It consists of lobster, tartlet
with caviar, beef tenderloin, smoked salmon, waldorf salad, goose liver pate, rolled
fillet of sole, terrine, and others.

Example of hors d’ oeuvres:

1. Cheese - bite-size cubes
2. Shrimp-
3. Deviled eggs
4. Cheese balls
5. Ham rolls-
6. Antipasto (ann. tee pass’ toe)
7. Liver pate
3. Canapés – are tiny, open faced sandwiches, of bite size and usually highly flavored or
tangy. They are made of combination or mixes of hors d’ oeuvres but are always served
in a base of bread, toast or crackers.

Parts of Canapés
a. Base - bread and toast cutouts are most widely most used base for canapés.
They offer the lowest food cost though they require more labor. Untoasted bread
for canapés should be firm enough to allow the finished product to be handled
easily. It may be cut thick and flattened slightly with rolling pin and it gives a
pleasing texture and crispness to the product.
Suggestions for canape bases are:
Bread utouts, Toast cutouts, Crackers, Melba toast, Tiny unsweetened pastry
shells, Tortilla Chips, Cups Biscuits, Tiny biscuits, Polenta cuytouts, Miniature
pancakes
b. Spread – it may be a simple butter or softened cream cheese, but it is better to
use more highly flavored spread because, sharp or spicy flavors are better for
stimulating the appetite.

The spread should be thick enough so that it will cling well to the base and that the
garnish sticks to it without falling off.

4
 Spreads may be divided into three basic categories:
 Flavored butter
 Flavored cream cheese
 Meat or fish salad type spreads
Purposes of Spread
 To prevent the base from soaking up moisture from the filling
 To add flavor
 To add moisture or “mouth feel”.

c. Garnish – is any food item or combination of items placed on top of the spread. It
may be a major part of the canapé such as a slice of ham or cheese. It may be a
small tidbit that is selected to add color.
Use a bright garnish to perk up a light colored food. Accent a soft textured food
with a crisp garnish. Consider the size of the garnish.
Remember, garnishes should enhance, not overshadow or hide the food’s beauty
and flavor.

4. Relishes/Crudites – 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 Salads – are small portions of salads and usually display the
characteristics found in most salads.
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 appetizers. 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 and green grapes as well as chunks of mango with toothpicks inserted in them. Since
appetizers are always easy to pick up with fingers, they should never be drippy or messy.
8. Finger foods – are variety of appetizers wherein the only requirement is that you
keep everything small enough to be picked up with the fingers and eaten with little mess. 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. Or, serve your favorite baked sweet potato fries
with a mayonnaise – based dripping sauce. Individual quiches filled with ham and cheese is
another good option.

5
 What’s More

ACTIVITY SHEET 1. TAKE ME IN

Instruction. Classify the following ingredients listed below according to the parts of the
canapes. Write each ingredient in the box provided for. Write your answer in your test
notebook.

Radish slices Toast cutouts Asparagus tips

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

Canape Base Canape Spread Canape Garnish

6
 What’s is It

INFORMATION SHEET 4.2 Prepare appetizers to enterprise standards including

nutritional and eating qualities (ASEAN:2013)

Many appetizers can be pre made and

stored frozen for long periods of time.
Appetizers on wrapped in pastry will
freeze well. Appetisers that have salad
leaves in them will not freeze.
Appetizers can be cooked then frozen,
thawed and re-heated as needed or they
can be made then frozen, thawed and
then cooked before being served.
When producing meats that are to be used as appetizers such as a satay, it is best to make
them then freeze in thin layers that can easily be thawed and cooked to order.
When meats are cooked they tend to dry: so they are best cooked to order.
There can be confusion regarding exactly what is an appetiser.
An appetiser is something that is served before the meal starts. Spanish tapas are an
excellent example of this style of eating - one or two bites.
 Meat or main component of dish
 Salad, if desired
 Sauce, acidic is normal.
Develop a logical sequence to the preparation
 Do you have the storage capacity for required ingredients?
 Collect all required ingredients
 Prepare all ingredients as required
 Cook what needs to be cooked.
Not all components will need to be cooked.
 Prepare garnishes that are required.
Remember: When preparing for large number of customers, allow for:
 Meat and non-meat dishes
 Ease of serving
 Finger food is one or two bites
 Toothpick and skewers need to be discard when the food is eaten
 A balanced selection is required
 What is your customer demographic?

7
 What’s New

INFORMATION SHEET 4.3 Rules for Kitchen Safety and Health

Kitchen awareness is crucial during food preparation and cooking, as well as during clean-up
and daily living. Understanding the hazards present in the kitchen can help you avoid
causing an accident or subjecting your family to a bout of food poisoning.

Be Aware of Kitchen Safety Hazards

In order to stay safe in the kitchen, it's important to understand the dangers present in this
area of your home or workplace. The following hazards are stove and oven hazards,
garbage disposals, small appliances, kitchen tools like knives, and cleaning chemicals.

It's a good idea to periodically review how your kitchen is set up so you can make sure that
everything is positioned and secured in a safe manner. It's also important to keep a fully-
charged fire extinguisher and first aid kit handy in the event of a worst case scenario. When
you are aware of the most common kitchen hazards, it's possible to take steps to prevent
unnecessary injuries and accidents from occurring.

Knife Safety

Using a knife appropriately can help prevent serious injuries. To keep yourself from
sustaining a knife related wound or laceration:

 Always handle knives with caution.

 When picking up a knife, make sure you aren't holding anything else or are distracted.
 Keep your knives sharpened so you don't need to strain while chopping, slicing, or
dicing.
 When chopping round objects, cut one side to make it flat and then lay the flat side
down on your chopping block. This way, you can stabilize whatever item you are
chopping.
 Grasp the knife handle firmly and lay your other hand on top of the knife to prevent any
blade contact.

8
Using Appropriate Cooking Tools

To keep hot items from slipping or spilling, use the right cooking utensils. Be sure to:

 Use tongs to handle large, firm products. When handling hot items, grasp them firmly
and be mindful of oil or water splashing.
 Use tools with hand grips if you have difficulty with firmly grasping your cooking tools.
 When using tools that have sharp edges for the first time, go slowly until you get the
hang of it. Graters, zesters and mandolins all have the potential to slice or cut your
fingers or hands if you aren't paying attention, or misuse them.
 Keep utensils clean to prevent food contamination. When hand drying or putting sharp
utensils away, watch where you place your hands.

Handling Hot Dishes

Hot dishes can not only pose a risk to you, but others around you. To stay safe:

 Do not leave stovetop dishes unattended while the burner is on. Use oven mitts when
removing a hot lid from a stovetop dish. Consider turning the pot handles inward or
angled back so you don't accidentally bump them.
 When boiling water, never overfill your pot to prevent the water from overflowing. When
dumping boiling water from the pot, be sure that you have a clear walking path to the
sink and children, pets, and other individuals are not nearby. Use an oven mitt if the pot
handle is hot and pour water slowly into the sink to prevent splashing.
 When removing a dish hot from the oven, be sure that no one who could be injured is
nearby and if so, warn them that the oven will be opened. Use two oven-safe mitts that
fit you properly to remove the hot dish. Ensure that you have a good grip on the hot
dish prior to lifting it up. Hold the hot dish away from your body when walking with it and
place on a heat-safe surface right away.

Knowing How to Handle Kitchen Fires

While kitchen fires don't impact everyone, it is important to be prepared in case one occurs.
To handle grease, microwave, stove, and electrical fires:

 Use a pot pan or pour baking soda over the flames to smother grease fires. Water will
not work and should not be used.
 For microwave, stove, or oven fires, shut the door and turn the appliance off. If it is
safe, unplug the appliance and if the fire
continues for several minutes, call the fire
department.
 With electrical fires, do not use water to
extinguish them. It's best to use a fire
extinguisher. Keep a small one in your
kitchen if possible.
 In general, always watch food that's on
the stove, avoid wearing loose clothing
that could catch fire, and double check
that you've turned appliances off when
you are done using them.

9
Practice Proper Food Safety

In addition to the hazards from heat and sharp objects, the kitchen also presents safety
concerns surrounding food preparation. Improper food preparation can lead to food
poisoning like salmonella. Keep these tips in mind to prepare food safely for yourself and
your family.

How to Cook Safely With Oils

Many people use oils when cooking meat, poultry, and veggies. To prevent injury:

 Heat oil slowly to avoid splashing, which can lead to minor burns.
 When putting your food into the pot or pan, do so slowly so the oil doesn't splash.
 Watch food that's on the stove or in the oven to prevent burning. If you smell something
burning, turn the heat off and wait a few minutes before checking the food in case a
small fire has started.
 Before cleaning your pot or pan, let them cool completely and remember to use pot
holders to prevent your hands from getting burned.
 When using an air fryer, always keep a watchful eye without leaving the room, use dry
hands when operating it, do not leave anything around, on, or near the appliance while
it is on. Never wash the electrical parts of the air fryer when you are ready to clean it to
prevent shock, injury, and machine damage.

Shop Smart
Food safety actually starts before you even get to the kitchen. At the grocery store, keep
these tips in mind:

 Don't buy any food that is past the expiration date.

 Shop for your perishable foods last.
 Do not buy meat in a torn or leaking package.
 When buying meat, place it in an extra bag before putting it in your cart.
 Do not buy dented or damaged cans.

Store Your Food Properly

How you store your food is also an important part of kitchen safety. Keep these tips in mind:

 Refrigerate food within one to two hours, depending on room temperature.

 Keep your refrigerator temperature below 40 degrees Fahrenheit and the freezer below
zero.
 Wrap meat securely so it will not leak on other food and store it on a bottom shelf so it
doesn't drip on other foods.
 Use canned foods before the expiration dates. For home-canned food, the National
Center for Home Food Preservation recommends using items within one year.

10

Wash Your Hands Before Preparing Food

Always wash your hands well with soap and water before you begin preparing a meal. Over
the course of the day, your hands come in contact with a variety of bacteria and viruses that
can cause illness. Thoroughly washing your hands reduces your risk of spreading these
diseases.

Thaw Meat Safely

The freezer is a great way to preserve meat until you're ready to use it, but it's essential that
you use the proper procedures to thaw meat safely. Otherwise, you put your family at risk for
food poisoning.

Don't Cross-Contaminate Food

Meat, fish, and poultry are more susceptible to certain food-borne pathogens, so it's
important to keep these foods separate from vegetables and other items. Specifically,
the USDA recommends the following guidelines:

 Use separate, clean cutting boards for each type of food. Be sure to use plastic cutting
boards that you can sanitize in the dishwasher and that are in good condition.
 Sanitize other food surfaces after cutting up meat or fish. Use a weak bleach solution
on countertops.
 Wash your hands thoroughly after cutting meat.
 Never return cooked food to the same plate you used for raw food.

Cook Foods Thoroughly

Although a chicken breast or other dish may appear "done," it isn't always safe to eat.
Testing the internal temperature of the item is a better way to check whether it's safe to
consume. To use a food thermometer, insert the sharp end into the thickest portion of the
meat without touching the bottom of the pan or the bones. Wait for the thermometer to give
you a reading.

11
The USDA recommends specific temperatures for different types of meat:

 145 degrees for lamb, beef steaks, veal, and roasts

 160 degrees for egg dishes, pork, and hamburgers
 165 degrees for poultry and combination dishes

Use Care When Transporting Food

If you have to take food from one place to another, using coolers and thermoses will help
keep foods at safe temperatures. Using a cooler properly is important. Fill a cooler or ice
chest with ice or ice packs to maintain a cold environment. Pack food tightly, and as soon as
you arrive at your destination, place it in a refrigerator or on ice. This is important for
uncooked as well as cooked meats.

Small Kitchen Appliance Safety

Small kitchen appliances are convenient and are typically easy to clean. To ensure your
safety while using small kitchen appliances make sure you always unplug the appliance
when you are done using it, make sure the cord is unobstructed, and read the manual prior
to using.

Using a Pressure Cooker Properly

When using a pressure cooker, do not overfill it. Be sure to release the pressure prior to
lifting the lid and do not cook large frozen meats as they may not cook through completely.

Crock Pots and Slow Cooker Safety

When using a Crock Pot or slow cooker, it is best to invest in a newer version that is
designed with food safety in mind. The newer versions heat the food evenly and warm the
food once cooked, making it safer to consume. Always use your Crock Pot or slow cooker on
a heat safe, flat surface without other items nearby. Clean your Crock Pot or slow cooker
thoroughly once it has cooled down.

Staying Safe While Using Your Coffee Maker

When using your coffee maker, be sure to not overfill the water and to take caution when
pouring your coffee. Do so by holding the heat safe handle and pouring the coffee into a cup
that is on a flat surface away from children, or pets that could knock it over. If you
accidentally burn yourself, run the injured area under some cool water and head to your
doctor or urgent care for further assessment. Deep clean your coffee maker once a month
by using equal parts vinegar and water and brewing. Rinse thoroughly.

Understanding Toaster Oven Safety

When using a toaster oven, always place the appliance on a heat safe, flat surface. Take
caution when removing hot items from the toaster oven and use oven mitts to remove food
safely. Always unplug the toaster oven when not in use to decrease the risk of fire.

12
Use Good Cleaning Practices

Having a clean kitchen is an essential part of

having a safe kitchen. This means using
proper procedures to sanitize surfaces and
take care of spills.

Sanitize Surfaces

Wash all your countertops and tables with hot

soapy water immediately before and after use.
If you're cutting up meat or using eggs,
sterilize the surfaces with a weak solution of
bleach and water.

Don't Forget the Sink

The kitchen sink can be a dangerous place when it comes to food-borne pathogens. Rinsing
chicken breasts, scraping dirty dishes, and other tasks can deposit bacteria on this surface.
When you rinse vegetables, wash dishes, or drain pasta, you can inadvertently contaminate
"clean" foods and surfaces with the dirty sink water. Regularly use a cleanser with bleach to
kill harmful germs.

Clean Utensils Well

Your cooking and prep utensils also need to be thoroughly cleaned. Immediately wash
knives in hot, soapy water and dry thoroughly. Don't use wooden utensils for meat dishes,
since it can harm these items to go in the dishwasher. When in doubt, soak utensils in a
bleach water solution to rid them of pathogens.

Use Paper Towels for Hands

Although they aren't a "green" choice, paper towels are safer for drying your hands and
cleaning up spills. Dish towels can easily become contaminated with germs. When that
happens, it's too easy to spread those germs to other surfaces.

Wash Dishcloths and Sponges Regularly

Germs can live in damp sponges and dishcloths,

so it's important to clean or replace these items on
a regular basis. For dishcloths, wash them in your
washing machine using hot water. According to
tests conducted by Good Housekeeping, soaking
sponges in bleach water was the most effective
way to clean them.

Prevent Illness and Accidents

Being aware of kitchen hazards and taking care with your food handling and cleaning can
help keep you and your family safe from accidents and food poisoning. Although these
measures may seem time-consuming, they can prevent illness and accidents and put your
mind at ease.

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 What I Have Learned

Formative Assessment: Please answer the following in your test notebook.

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. Appetizers are served to satisfy the appetite.

Enumerate the different parts of Canapés (3)

6.
7.
8. Why do you spread the base of your bread when you make canapés? 2 pts.
9.
10.

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 What I Can Do

ASSESSMENT. (50 pts.) Performance Task

Given the recipe, you must be able to prepare and present various APPETIZERS following
industry standards. Your output will be rated using the rubric below.

1. Canapés
2. Relishes
3. Hors d’ oeuvres

Equipment and tools:

Refrigerator
Food processor
Juicer
Mixing bowls
Paring knife
Utility trays
Service trays
Measuring cups
Measuring spoon
Hand grater
Decorating tips
Cookie cutters
Melon Baller
Scissor
Peeler
Cutting board
Serving plates
Serving plates
Serving spoons
Canisters
Spoons
Supplies and Materials
Assorted Breads Mayonnaise
Assorted Crackers Selection of vegetables
butter Selection of condiments
Assorted cheese Selection of seasonings
Cream cheese
Hams
Bacon
Chicken breast
Shrimps
Lobster
Olive oil
PPE
Packaging materials
Toothpick
Aluminum foil

15
APPETIZER INGREDIENT PROCEDURE
Canapés Breads/crackers 1. Prepare breads, crackers, toasts
Butter 2. Prepare fillings
Mayonnaise 3. Apply spreads and filling
Cream cheese 4. Add garnish.
Shrimps 5. Plate and serve.
Chicken breast
Ham
Tuna flakes
Carrots
Celery
Pickles
Eggs, chicken , quails

Relishes Carrots 1. Prepare vegetables as required.

Celery 2. Cut the vegetables.
Yam 3. Prepare dressing.
Radish 4. Plate for serving.
Green mango
Tomatoes
Lettuce
Cucumber
Shallots
dressing

Hors d’ oeuvres Shrimps 1. Prepare and cook the ingredients

Chicken breast accordingly.
Ham 2. Arrange in a serving platter
Bacon attractively.
Cheese
Chicken liver
Fish fillet

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SHRIMP COCKTAIL
You need:
Frozen cooked, cleaned, shrimp with tails-on and thawed*
Cocktail Sauce (see recipe below)
Fresh parsley for garnish
Fresh lemon slices for garnish

 Thaw overnight in the bag in the refrigerator, or remove

shrimp from bag, thaw in a colander or strainer under cold
running water for about three minutes. Use immediately.

Prepare Cocktail Sauce.

Place cocktail sauce in a martini, drinking glass, or any
decorating bowl. Place several fresh shrimp on the rim
of the glass with the tails on the outside. Make one cut
in each lemon slice starting at the center and cutting
through to the outside. Place a cut lemon slice on each
glass where you made the cut so that it stands up.
Add a sprig of parsley and serve.
Makes 4 servings.
 
COCKTAIL SAUCE:
½ cup chili sauce or catsup
2 tablespoons hot cream-style horseradish
¼ teaspoon sugar
½ teaspoon coarse salt
½ teaspoon freshly cracked black pepper
2 teaspoons freshly-squeezed lemon juice
4 drops Tabasco
½ teaspoon Worcestershire Sauce
2 garlic cloves, minced
In a small bowl, mix ingredients together to taste, cover
and chill until ready to serve and to develop flavor.
Makes 2/3 cup.

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DIMENSION PERFORMANCE LEVEL
Excellent Very Satisfactory Needs No Points
(4 pts.) Satisfactory (2 pts.) Improvement Attemp earned
(3 pts.) (1 pt.) t
(0 pt.)
1. Use of Uses tools Uses tools Uses tools and Uses tools and No
tools and and and equipment equipment attempt
equipment equipment equipment correctly and incorrectly and
correctly and correctly and confidently less confidently
confidently atconfidently sometimes most of the time
all times most of the
times
2. Manifests Manifests Manifests Manifests less No
Application very clear clear understanding of understanding of attempt
of understanding understanding the step – by – the step – by –
procedures of the step – of the step – step procedure step procedure
by – step by – step but sometimes seeking
procedure procedure seeks clarification clarification most
of the time
Works Works Works Works No
independently independently independently independently but attempt
with ease and with ease and with ease and with assistance
confidence at confidence confidence from others most
all times most of the sometimes of the time
times
3. Safety Observes Observes Observes safety Most of the time No
work habits safety safety precautions not observing attempt
precautions at precautions sometimes safety
all times most of the precautions.
time
4. Product Product is Product is Product is less Product is not No
very attractive attractive and attractive and less attractive and not attempt
and very enticing to enticing to enticing to
enticing to appetite appetite appetite
appetite Ingredients Ingredients are Ingredients are
Ingredients are well - overcooked overcooked
are very well - cooked
cooked
5. Time Work Work Work completed Work completed No
management completed completed __(mins./hrs/days) __(mins./hrs/days) attempt
ahead of time within allotted beyond beyond
time
TOTAL POINTS

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Summary

Prepare a range of appetizers

Classification of Appetizers
1. Cocktail
2. Hors d’ oeuvres
3. Canape
4. Relishes/Crudites
5. Petite Salads
6. Chips and Dips
7. Fresh fruits and vegetables
8. Finger foods

Prepare appetisers to enterprise standards including nutritional and eating qualities

 Prepare only what you need to meet customer expectations.
 Variety of preparation techniques need to be undertaken to meet customer demands
 Fried
 Steamed
 Grilled
 Baked
 Marinated and cured.
Prepare garnishes, and accompaniments
 Garnishes need to be fresh. Garnishes need to compliment the food with what they are
being used
 Accompaniments need to relate to the main element in the dish. They must not dominate
but must compliment.
Rules for Kitchen Safety and Health
 Be Aware of Kitchen Safety Hazards
In order to stay safe in the kitchen, it's important to understand the dangers present in
this area of your home or workplace. The following hazards are stove and oven hazards,
garbage disposals, small appliances, kitchen tools like knives, and cleaning chemicals.
It's a good idea to periodically review how your kitchen is set up so you can make sure
that everything is positioned and secured in a safe manner. It's also important to keep a
fully-charged fire extinguisher and first aid kit handy in the event of a worst case
scenario. When you are aware of the most common kitchen hazards, it's possible to take
steps to prevent unnecessary injuries and accidents from occurring.
 Knife Safety
 Using Appropriate Cooking Tools
 Handling Hot Dishes
 Knowing How to Handle Kitchen Fires
 Practice Proper Food Safety
 How to Cook Safely With Oils
19
 Shop Smart
 Store Your Food Properly
 Wash Your Hands Before Preparing Food
 Thaw Meat Safely
 Don't Cross-Contaminate Food
 Cook Foods Thoroughly
 Use Care When Transporting Food
 Small Kitchen Appliance Safety
 Using a Pressure Cooker Properly
 Crock Pots and Slow Cooker Safety
 Staying Safe While Using Your Coffee Maker
 Understanding Toaster Oven Safety
 Use Good Cleaning Practices
 Sanitize Surfaces
 Don't Forget the Sink
 Clean Utensils Well
 Use Paper Towels for Hands
 Wash Dishcloths and Sponges Regularly

Prevent Illness and Accidents

Being aware of kitchen hazards and taking care with your food handling and cleaning can
help keep you and your family safe from accidents and food poisoning. Although these
measures may seem time-consuming, they can prevent illness and accidents and put your
mind at ease.

20
 Key to Answers

PRE TEST

1. appetizer
2. canape
3. cocktail
4. base
5. spread
6. garnish
7. relishes
8. fruits and vegetables
9. safety
10. Occupational Health and Safety

FORMATIVE ASSESSMENT
1. True
2. True
3. False
4. True
5. False
Parts of Canapes
6. Base
7. Spread
8. Garnish
9. Purposes of Spread
 To prevent the base from soaking up moisture from the filling
 To add flavor
 To add moisturem or “mouth feel”.

21
References

1. Introduction to Culinary Operations

Chef Dick Reyes
Amelia S. Roldan

2. Basic Foods for Filipinos

Matilde de Guzman
Sonia Y. de Leon

3. Cooking Smart
Blecenda Miranda-Varona
Varona

4. David Arsulo Let’s Cook with Nora

Nora Daza

5. Filipino Kitchen Library

Aileen Jaraza Aquino
Hector Jaraza

6. Foods
Avelina M. Marcos
Ofelia T. Pastor
Nora V. Daza

7. Technical Vocational Livelihood Education – Cookery Module 1

Aniceta S. Kong
Aniceta P. Domo

1. https://safety.lovetoknow.com/Health_and_Safety_in_the_Kitchen
2. https://safety.lovetoknow.com/Kitchen_Hazards
3. https://www.dictionary.com/browse/hors-d-oeuvre
4. https://en.wikipedia.org/wiki/Crudit%C3%A9s
5. https://www.dictionary.com/browse/antipasto

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

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