Competency Based-Learning

Materials

Sector : TOURISM

Qualification Title: COOKERY NC II

Unit of Competency: PREPARE APPETIZER

Module Title: PREPARING APPETIZER

Technical Education & Skills Development Authority

NATIONAL TVET TRAINERS ACADEMY
Ilocos Sur
 HOW TO USE THIS LEARNER’S GUIDE

Welcome to the learners guide for the module:

This learner’s guide contains training materials and activities for you to complete. The unit of
competency “Prepare Appetizer” contains the knowledge, skills and attitude required for a Food
attendant with National Certificate Level II (NCII)Cookery NC II
You are required to go, through a series of learning activities in order to complete each
learning outcomes of the module. In each learning outcome there are information sheets, resource
sheets, and reference material for further reading to help you better understand the required
activities. Follow this activities on your own and answer the self-check at the end of each learning
outcome.

 Information Sheet- this will provide you information (concepts, principles and other relevant
information) needed in performing learning activities.
 Operation Sheet- this will provide you performing single task, operation or process in a job.
 Job Sheet- this is designed to guide you how to do that will contribute to the attainment of
the learning outcome.
 Assignment Sheet- is to guide you to enhance what you have learned in the information
sheet, operation sheet or job sheet.
 Work Sheet- are different forms that you need to filling up in certain activities that you
performed.

Upon completion of this module, study the evidence plan at the end of the last learning
elements of this module then ask your trainer to asses you. You will be given a certificate of
completion as a proof that you have met the standard requirements (knowledge, skills and
attitude) for this module. The assessment could be made in different methods, as prescribed, in
the competency standard.
If you have questions, do not hesitate to ask your trainer/s for assistance.

RECONITION OF PRIOR LEARNING (RPL)

You may have some of most of the knowledge and skills covered in this learner’s guide
because you have

 Been working for some time

 Already completed your training in this area

The evidences for recognition of prior are presented if:

 You can demonstrate to your trainers that you are competent in particular skills, you don’t
have to do the same training again.
 If you feel you have of the skills, talk to your trainers about
Having them, formally recognized.
  If you have qualification or Certificates of Competence from previous trainings show it to
your trainer
 If the skills you acquired are still relevant to the module, they may become part of the
evidence you can present for RPL.
At the end of the learner’s guide there is a learner’s diary to record. Important dates, jobs
undertaken and other workplace event that will assist you in providing further details to your
trainers or assessor. A Record of Achievement is also provide for your trainers to complete once you
complete the module.

This module was prepared a source of information for you to acquired knowledge and skills to
Food and Beverage Services to achieved required competency, Prepare Appetizer independently
and at your own pace.

1. Take Pre-assessment to evaluate your skill, and knowledge in preparation for post and final
assessment.
2. Talk to your trainer and agree on you how both recognize the training.
3. Work through all information and complete the learning activities in each learning outcome.
Read information sheet and complete the self-checks suggested in your resources which are
in coded in the resource materials.
4. You trainer will be your facilitator to assist your needs in completing your activities.
5. The trainer will tell you about the important things needed to accomplish the learning
activities.
6. You are given an opportunity to study and master the module at your own convenient pace
and time.
7. You can gather other information/ at through interview, research and talk to more
experienced work master.
8. You can ask your trainer to observe your activity outline in the learning guide.
9. As you work through your activities you should open for your trainers feedback on your
progress.
10. Upon completion of the module you should feel free and confident to ask for final
assessment. The result of your assessment will be recorded in your Competency
Achievement Record.
 COMPETENCY-BASED LEARNING MATERIALS
Cookery NC II
List of Competencies

No. Unit of Competency Module Title Code

Clean and maintain Cleaning and
kitchen premises maintaining kitchen TRS512328
1.
premises
Prepare stocks, Preparing stocks,
TRS512331
2. sauces and soups sauces and soups
Prepare appetizers Preparing appetizers TRS512381
3.
Prepare salads and Preparing salads and
TRS512382
4. dressing dressing
Prepare sandwiches Preparing sandwiches TRS512330
5.
Prepare meat dishes Preparing meat dishes TRS512383
6.
Prepare vegetables Preparing vegetables
TRS512384
7. dishes dishes
Prepare egg dishes Preparing egg dishes TRS512385
8.
Prepare starch dishes Preparing starch
TRS512386
9. dishes
Prepare poultry and Preparing poultry and
TRS512333
10. game dishes game dishes
Prepare seafood Preparing seafood
TRS512334
11. dishes dishes
Prepare desserts Preparing desserts TRS512335
12.
Package prepared Packaging prepared
TRS512340
13. food food
 Information Sheet

Learning Objectives:
They call them antipasto in Italian, hors d’oeuvres (pronounced awr-
durv) in French, sensal in Japanese, and pampagana in Tagalog.
They are served as an introduction in formal dinners, but who says
that they are only for the rich? Even the barrio folks in the remote places of
this country have their pampagana before they partake their simple meals in
the evening. Think of grilled fish, fish kilawin, steamed clams or oysters and
slightly intoxicating beverages as tubo and basi.

Introduction:
Appetizers are an assortment of delicacies served in small or bite-size
portions. They consist of a variety of food such as nuts, cheese, canapés,
hors d oeuvres, fancy cakes and sandwiches, stuffed eggs, crunchy
vegetables with dips, grilled fillets, shrimps, squids, oysters, mussels,
cocktail hot dogs, sausages, meat, liver, ham, bacon, and chicken. For more
formal occasions, wines or other drinks may be served with appetizers.
Appetizers provide a natural transition to the main meal. They can fill
in lightly the hungry stomach of guests as they wait and gather while the
main courses of the meal are being prepared.

Classification of Appetizers

Appetizers can be classified as follows:

1. Fruit Appetizers
These are light and refreshing fruits in season --- fresh or
preserved, sliced, diced, or scooped; in ice cream or in syrup; frozen; chilled,
or thawed on toothpick; in glass bowls, in cocktail dishes; and in fruit cups.

2. Canapés
These are small pieces of bread, toast, or crackers spread or
topped with a highly seasoned food mixture made of any of the following;
anchovies, crabmeat, shrimps, chicken meat, eggs, chicken liver, ham,
bacon, sausages, luncheon meat, and cold cuts or a combination of these
vegetables such as mushrooms, parsley, olives, bell peppers or pimiento,
and onions are used as garnish to perk up the flavor, texture, and color of
the canapés. Mayonnaise and other sauces like tomato sauce,
Worcestershire sauce, chili sauce, and mustard; dairy products like butter,
cheese, and milk; and spices like garlic powder, paprika, salt, and thyme
may also be added.
3. Grilled or over – the- coal appetizers
These are more popular when served outdoors, and guests
attend to the grilling. Marshmallows, meat, chicken, sausages, bacon, liver,
hamburgers, shrimps, fish fillet, squids, oysters, mussels, and even fruits
and vegetables can be skewed on fine barbecue sticks or wrapped in
aluminum foil and placed on the grill, then served.

4. Party bread and pastries

These come in attractive colors, in various shapes, and with
different fillings such as peanut butter, jelly, jam, cheese, butter, ham,
bacon, and eggs with mayonnaise or salad dressing as a base. Rolls,
muffins, puffs, éclairs, and empanaditas are great favorites among children
and a must for children party.

5. Tasty tidbits
These include assorted cheese, nuts, chips, pickles, and fresh or
dried preserved fruits and vegetables. They can be served in small trays, in
glass bowls, in wood or ceramic containers, or on toothpicks arranged
artistically in a hors d’oeuvre holder (cabbage, pineapple, melon, bottle
gourd (upo) covered with aluminum foil.

6. Vegetable hors d’oeuvre

These are salty, tart, or crisp food that use vegetable slices as
base. They differ slightly with most canapés in that canapés make use of
bread, toast, or crackers as base. Their fillings and toppings are more or
less similar. Popular vegetables used include celery stalks, eggplants,
turnips, lettuce, and beets. To prepare these, thee vegetables are to be
sliced into the desired thickness, then the inside part is scooped out and
stuffed with fillings. Some vegetables can be served pickled, marinated, or
cooked.

7. Beverages
These are seasoned or specially prepared drinks. They can be
alcoholic or non-alcoholic. Wine and punch (when spiced with distilled
liquor) are alcoholic beverages, while fruit juices, shakes, coffee, tea and
cocoa are non-alcoholic ones. In many occasions, wine and punch are
served. A wide variety of punch can be served depending on the occasion
and guests. Punch spiced with spirits or distilled liquor is appropriate for
adult guests. Fruit juices, eggnogs, or chocolate beverages are appropriate
for children’s parties. Punch is appropriate for teenagers on occasion such
as graduation parties. Wine is usually served in formal parties or dinners.
Preparing and Serving Appetizers

The following are some guidelines in preparing appetizers fro parties

or similar celebrations:
1. Prepare dishes that you already know. Do not attempt to
experiment on a new recipe just to avoid wastage and
embarrassment if the dish does not turn out right.

2. Consider your guests. They may differ according to age, sex,

occupation, nationality or religion origin. Adjust your dishes
based on these. Also, consider the occasion.

3. Keep within your food budget. The quantity and quality of the
food you serve depend on how much money is allotted. Do not
over spend. Stretch your peso. Think of economical yet
appealing recipes. You may also recycle your current food
stock.

4. Keep the season in mind. For instance, summer parties need

cool and refreshing appetizers such as fresh fruits, ice-cold
beverages, or sandwiches with light fillings.

5. Prepare food that is easy to serve. Allow your guests to serve

themselves to serve on trips to the kitchen and the need for
more human resources.

6. Plan ahead. Make a complete list of the items you need and be
sure to purchase them in one trip. Always check and recheck to
see if everything is available when needed.

7. Do not overfeed or underfeed your guests. For appetizers, serve

only one, two or at most three every light ones so that the
guests are not full when dinner is served. However, if it’s an
open-ended party that may last for several hours, a variety of
appetizers --- canapés, hors d’oeuvres, and beverages can be
served.

8. Make your own multicolored and multiflavored ice cubes by

adding food coloring and peppermint, orange, lemon, lime, and
pandan flavors to the water in ice trays before freezing to perk
up the taste and appearance of your punch.

9. Vary the floats in your punch bowls using chopped apples,

cherries, sliced oranges and diced multicolored gelatin. Flowers
like roses, gardenias, and lilies will also serve as attractive
decors.
 10. Use multicolored party breads for canapés sliced in any shape
you like.

11. Create variations in your mayonnaise. Green mayonnaise can

be made by adding spinach puree, red mayonnaise by adding
paprika, tomato, or cayenne pepper, nippy mayonnaise by
adding horse radish, condiments, sauces, or white or chill
pepper, and cheese mayonnaise by adding shredded cheese.
These variations also called dips, are good for crunchy
vegetables.

12. Try a mayonnaise dip with crunchy vegetables such as celery,

carrots, cucumber, lettuce, turnip, radish, tomato, mushroom,
and the like.

Remember These

1. Salad It is any cold dish of meat, poultry, sea foods, fruits, vegetables, or
dairy products served singly or in combination of two or more of these
food items and accompanied with a dressing.
2. Salad add variety and color to the meal. They stimulate the appetite and
add essential nutrients.
3. The different type of salads include appetizers, accompaniments,
Desserts, and main course salads.
4. Appetizers are an assortment of delicacies served in small or bite-size portions. They
consist of a variety of food such as nuts, cheese, canapés, hors d oeuvres, fancy cakes
and sandwiches, stuffed eggs, crunchy vegetables etc.
5. Appetizers can be classified as fruit appetizers, canapés, grilles, over-the-coal appetizers,
Party breads and pastries, tasty tidbits, vegetable hors d’oeuvres, and beverages.
6. Canapes are small pieces of bread, toast, or crackers spread or topped with a highly
seasoned food mixture made of any of the following; anchovies, crabmeat, shrimps,
chicken meat, eggs, chicken liver, ham etc.
7. Vegetable hors doeuvres are salty, tart,, and crispy food that use vegetable slices as
Base.
8. Guidelines in preparing appetizers for parties similar celebrations include:
a. Prepare dishes that you already know.
b. Considering the preference of your guests.
c. Keeping within your food budget.
d. Keeping the season in mind.
e. Preparing food that is easy to serve.
f. Planning ahead.
g. Making sure not to overfeed your guests.
h. Making your own multicolored and multiflavored ice cubes.
i. Varying the floats in your punch bowl
j. Using multicolored party breads for canapés sliced in any shape you
like.
k. Creating variations in your mayonnaise.
l. Trying a mayonnaise dip with crunchy vegetables.
m.Stuffing eggs with anchovies, pickles, shrimps, etc.
n. Creating your own Hors d’oeuvres.
 Self-Check

PREPARE APPETIZERS

A. Check your understanding.

Classify the following appetizers as canapés, over-the-coil,
pastry breads/pastries, tasty tidbits, vegetables,
hor d’oeuvres.

1. Biscuits with jam

2. Empanadita
3. Fancy rolled sandwich
4. Assorted nuts
5. Dried cheese on a cocktail rack
6. Grilled cocktail hotdogs
7. Mini muffins
8. Celery with peanut butter
9. Cucumber slices with dips
10. Toast with liverwurst
11. Stuffed eggs
12. Fish croquet
13. Mini roll
14. Grilled fish fillet strips
15. Chicken croquets
.
 TASK SHEET

Title Ham & Cheese Canapes

Performance Objective: Prepare Appetizers

Supplies/Materials : Bread toast

Garlic butter
Cooked ham, sliced
Cheese sliced
Paprika

Equipment : Bread toaster, baking sheet, toothpick, platter

Steps/Procedure:
1. Cut small rounds of bread toast. Spread with butter on each
toast.
2. Cover each toast with a round ham.
3. Top ham with a slice of cheese. Place on baking sheet. Bake
until cheese is melted. Sprinkle with paprika and spear with
toothpick. Serve hot.

Assessment Method:
Demonstration
Oral interview.

Performance Criteria Checklist

 PREPARE APPETIZERS

CRITERIA YES NO
Did you….
1. Gather, check tools and equipment needed.
2. Store and stack cleaned equipment and utensils.
3. Follow cleaning schedules.
4. Gather, identify and select ingredients as per
required menu items.
5. Prepare ingredients and flavoring agents as per
required menu.
6. Select and assemble ingredients to produce
varieties of soups, stocks and sauces.
7. Select primary, secondary and portioned cuts of
Protein, pork, lamb, beef, veal and seafood.
8. Organize and prepare food items according to
menu requirements.
9. Cook menu items as required.
10. Plate and present food.
11. Follow workplace safety and hygiene procedures
12. Perform first aid procedure in the event of accident
I agree to undertake assessment in the knowledge that information
gathered will only be used for professional development purposes and can
only be accesses by concerned assessment personnel and my manager
supervisor
Date:

Candidates Name & Signature:

Trainer:

TASK SHEET
Title: Baked Tahong

Performance Objective: Prepare Appetizers

Supplies/Materials : 6 segments garlic, macerated and chopped

1 medium-sized onions, minced
3 stalks celery, chopped
¼ cup vinegar
Salt and vetsin to taste
1 pack quick-melt cheese, grated
24 Large mussels (Tahong), blanche with one
Shell removed

Equipment : Gas range, sauce pan, ladle and casserole

Steps/Procedure:
1. Arrange the following on top of each tahong: garlic, onions,
Celery, salt, vetsin, a few drops of vinegar, and grated
Cheese.
2. Cook for 5 to 10 minutes in the oven at 375 degrees F

Assessment Method:
Demonstration
Oral interview.

Performance Criteria Checklist

 PREPARE APPETIZERS

CRITERIA YES NO
Did you….
1. Gather, check tools and equipment needed.
2. Store and stack cleaned equipment and
utensils.
3. Follow cleaning schedules.
4. Gather, identify and select ingredients as per
required menu items.
5. Prepare ingredients and flavoring agents as per
required menu.
6. Select and assemble ingredients to produce
varieties of soups, stocks and sauces.
7. Select primary, secondary and portioned cuts of
Protein, pork, lamb, beef, veal and seafood.
8. Organize and prepare food items according to
menu requirements.
9. Cook menu items as required.
10. Plate and present food.
11. Follow workplace safety and hygiene
Procedures.
12. Perform first aid procedure in the event of
Accident.
I agree to undertake assessment in the knowledge that information
gathered will only be used for professional development purposes and can
only be accesses by concerned assessment personnel and my manager/
supervisor.
Date:

Candidates Name & Signature:

Trainer: