Tvl11-He-Cookery Q1 M3 W3

11
Technical-
Vocational-
Livelihood (TVL)
Home Economics-Cookery
Quarter 1 - Week 3
i
Technical-Vocational Livelihood – Grade 11
Self-Learning Module
Quarter 1: Module 3: Week 3
First Edition, 2020
Republic Act 8293 section 176 states that: No copyright shall subsist in
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be necessary for exploitation of such work for profit. Such agency of office
may, among other things. Impose as a condition the payment of royalties.
Borrowed materials (i.e., songs, stories, poems, photos, brand names,

trademarks, etc.) included in this book are owned by their respective
copyright holders. Every effort has been exerted to locate and seek permission
to use these materials from their respective copyright owners. The publisher
and authors do not represent nor claim ownership over them.
DEVELOPMENT TEAM OF THE MODULE
Writers : Mischel A. Abuton, Master Teacher I. Babag NHS-SHS

Christine Rose V. Vargas, Master Teacher I. Sta. Rosa-SHS
Rizza W. Basan
Daisy Marie Y. Longakit
Jenesa A. Cuyag
Kathleya G. Baunsit
Editor : Reynold Q. Velos, EPSVR, EPP/TLE/TVL
Reviewers :
Illustrator : Mar Onell C. Booc, Designation
Layout Artist : Mar Onell C. Booc, Designation
Plagiarism Detector Software : PlagiarismDetector.com
Grammarly Software : CitationMachine.com
Management Team:
Schools Division Superintendent : Dr. Wilfreda D. Bongalos CESO V
Assistant Schools Div. Superintendent : Dr. Marcelita S. Dignos CESO VI
Chief Education Supervisor, CID : Dr. Oliver M. Tuburan
Education Program Supervisor, LRMDS : Mrs. Teresita A. Bandolon
Education Program Supervisor, TLE : Reynold Q. Velos
Department of Education – Regional Office 7

DepED-Division of Lapu-Lapu CIty
Office Address : B. M. Dimataga Street, Poblacion, Lapu-Lapu City
Telefax : (032) 410-4525
E-mail Address : oliver.tuburan@deped.gov.ph
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Property of DepED-Division of Lapu-Lapu City | www.depedlapulapu.net.ph | (032) 340-7354
INTRODUCTORY MESSAGE
For the facilitator:
Welcome to the Cookery Self-Learning Module!
This module was collaboratively designed, developed and reviewed by

educators both from public and private institutions to assist you, the teacher
or facilitator in helping the learners meet the standards set by the K to 12
Curriculum while overcoming their personal, social and economic constraints
in schooling.
This learning resource hopes to engage the learners into guided and
independent learning activities at their own pace and time. Furthermore, this
also aims to help learners acquire the needed 21st century skills while taking
into consideration their needs and circumstances.
As a facilitator, you are expected to orient the learners on how to use this
module. You also need to keep track of the learners’ progress while allowing
them to manage their own learning. Furthermore, you are expected to
encourage and assist the learners as they do the tasks included in the module.
For the learner:
Welcome to the Technical - Vocational-Livelihood 11 Self-Learning

Module in Cookery.
The hand is one of the most symbolized part of the human body. It is
often used to depict skill, action and purpose. Through our hands we may
learn, create and accomplish. Hence, the hand in this learning resource
signifies that you as a learner is capable and empowered to successfully
achieve the relevant competencies and skills at your own pace and time. Your
academic success lies in your own hands!
This module was designed to provide you with fun and meaningful
opportunities for guided and independent learning at your own pace and time.
You will be enabled to process the contents of the learning resource while
being an active learner.
iii
HOW TO USE THE MODULE
The following are some reminders in using this module:
1. Use the module with care. Do not put unnecessary mark/s on any part of
the module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other

activities included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your
answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with
it.
If you encounter any difficulty in answering the tasks in this module,

do not hesitate to consult your teacher or facilitator. Always bear in mind that
you are not alone.
We hope that through this material, you will experience meaningful

learning and gain deep understanding of the relevant competencies. You can
do it!
iv
Technical-
Vocational-
Livelihood (TVL)
Home Economics-Cookery
Quarter 1 - Week 3
MODULE 3: Prepare Appetizers

Week 3
Learning Outcome 1 Perform Mise en place
Lesson 1.1 Identify tools and equipment needed in preparation

of appetizer
Lesson 1.2 Classify Appetizer according to ingredients
Lesson 1.3 Identify ingredients according to given recipe
v
Lesson 1 - Preparing Appetizer
What I Need to Know
GENERAL OBJECTIVES
At the end of this quarter, learners are expected to:
1. Identify tools and equipment needed in preparation of appetizer
2.Classify Appetizer according to ingredients
3. Identify ingredients according to given recipe
OVERVIEW
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.
TLE 7/8 Exploratory - Carpentry 6 DepED-Division of Lapu-Lapu City

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.
What I Know
PRE-TEST 1
A. Multiple Choice
Directions: Read the statements carefully. Write your answer in your quiz
notebook.
1. Which of the following is type of appetizer?
A. tostados C. burritos
B. enchilladas D. tortilla chips and bean dip
2. Food is more appetizing to the eye if small portion of colorful food such as
celery, parsley and tomatoes are added to a dish to improve its appearance.
Which term applied to the statement?
A. Glace C. Decoration
B. Garnish D. Design
3. A type of appetizer that uses a highly-flavored seasoning.
A. petite salad C. relishes
B. hors d’ ouvre D. canape
4. It is considered as the simplest appetizer.
A. Base C. Fresh Fruits and vegetables
B. Canapes D. Petite Salad
5. What do you call the larger canapés?
A. Brusche C. hors d’ ouvre
B. Crudites` D. Zakuskis
B. Matching Type

Directions: Match the descriptions in Column A to their correct names as
listed in Column B. Write the letter of the correct answer in your answer
sheet.
Column A Column B
_____1. This too is used to remove zest or a) Channel Knife
citrus peels in thin strips.
b) French Knife
_____2. It is a sharp-edged scoop for cutting out
balls of fruits and vegetables. c) Zester
_____3. Small hand tool in making garnishes.
d) Paring Knife
_____4. A container which is usually
transparent. It is smooth in the inside with e) Ball Cutter
the graduation mark on the outside to read.
This is used for measuring liquid ingredients f) Glass Measuring cup
like water and oil.
_____5. This tool is used for trimming and

paring fruits and vegetables.
C. Identification
Direction: Identify the correct answer inside the box below. Read and
understand each statement.
Caviar Appetizer Relish

Spread Mise En Place Cured meat
Cocktail Garnish Canape
Tapas Base Finger Food
1. It is a French Term which means “Set in Place” that is you have everything ready
to cook and in its place.
2. Any food item or combination of items placed on top of the spread which usually
gives color, design and texture or flavour accent to the canapés.
3. One of the parts of canapés in which it holds the spread and the garnish.
4. The roe of sturgeon fish served with its own accompaniments.
5. A small food item intended to be eaten with wine or other drinks usually in bars.
6. Raw or pickled vegetables cut into attractive shapes served as appetizer.
7. A type of appetizer usually served chilled.
8. A small portion of food or drink served before the meal or as the first
course.
9. A small piece of bread, cut into interesting shapes with flavorful toppings.
10. Salami, prosciutto, bologna, boiled ham are examples of ___________.
LEARNING OUTCOME1 : Perform Mise en Place

What I Need to Know
For the attainment of the learning outcome, you are expected to

perform the following set of objectives:
1. Identify tools and equipment needed in preparation of

appetizer
2. Classify Appetizer according to ingredients
3. Identify ingredients according to given recipe
LESSON 1.1 Identify the tools and equipment

needed in preparating appetizer
Activity 1.1
Lets play 4 Pic. One word
What Is It
Mise’ En Place (MEEZ ahn plahs) 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.
The following are the tools and equipment needed in preparing appetizers.
Kitchen Tools and Equipment
Ball Cutter – sharp Rubber spatula – Channel knife – Spatula – used for
edged scoop for used to scrape off small hand tool in manipulating
cutting out balls of contents of bowls. making garnishes. foods like
fruits and spreading.
vegetables.
Wire Whip – used Zester – used to French knife – for Paring knife –
for mixing thinner remove zest or citrus chopping, slicing used for
liquids. peels in thin strips. and dicing. trimming and
paring fruits and
vegetables.

Butter curler – Cutting board – Kitchen shear – Potato Masher –
used for making board for cutting cutting device for designed to press
butter curls. fruits and ingredients like potato and cooked
vegetables. scissors. vegetables.
Chiller – for keeping cold Oven – for baking Kitchen stove - often called
simply a stove or a cooker, is
foods chilled for service.
a kitchen appliance
designed for the purpose of
cooking food.
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.

7. Fork is used to combine ingredients.
8. Container of different sizes and shapes.
9. Refrigerator
10. Strainer/Colander
Let’s see what you know
How much have you learned? 1.1
Direction: Identify the following tools and equipment in column B. Write your
answers in column A with a short description of the uses or functions. Write your
answers on your test notebook. (2 points. each).
A B
1.
2.
3.
4.
5.
6.

7.
8.
9.
10.
Lesson 1.2
Classify appetizer according to ingredients
What I Need to Know
1.COCKTAILS-consist of several bite size

pieces of fish, shellfish, drinks and fruits
served with tangy flavored sauce.They must
be fresh in appearance and arranged
attractively to have an eye appeal.Various
cocktails are-Juices of orange ,pineapple
,grapefruit or tomato served with cold salad
dressings .
2. HORS D’ OEUVRES-are small portions of

highly seasoned foods formerly used to
precede a meal served either hot or
cold.Simplicity should be the main creitoria
for making the hors d oeuvres.Although most
hors d oeuvres are served cold,there are also
hot ones.
3.CANAPE– a bite sized or two bite sized

finger food consisting of three parts: a base,
a spread or topping and garnish or
garniture. They are savoury tit bits of

food.They could be served hot or cold.The
items should be dainty,petite,fresh,having an
eye appeal and colour contrasts.There are no
set recepies for the making
canapes.Individual or a combination of
several different coloured items are used on
the small fancifully cut pieces of bread
,toasted or fried ,and biscuits etc.The larger
canapes are termed as ZAKUSKIS after the
Chef Zakuski .
4 .RELISHES/CRUDITES– they are pickled

item and 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– they are small portions

and they are usually display the
characteristics found in most salad.
6. SOUPS AND CONSOMMES– are include

in the appetizer category because they are
served in this course more than ever before.
7. CHIPS AND DIPS– savory dips are

popular accompaniments to potato chips,
crackers, and raw vegetables. proper
consistency is important for many dip you
prepare. 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.
8. FINGER FOODS- 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. 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.
What’s In
Some of the classical appetizer are the following:

Caviar: The roe of sturgeon fish served with its own accompaniments.
Escargots: Snails served with toasted white bread and garlic butter.
Shellfish cocktail: Prawns on a bed of shredded lettuce and coated in
mayonnaise.
Huitres: Oysters served with its own accompaniments.
Smoked salmon: Smoked fish served along with brown bread and lemon
segments.
Jus de tomate: Tomato served with salt and Worcestershire sauce.
What I Have Learned
How much have you learned? 1.2
A. TRUE OR FALSE
Direction: Read and understand the questions below. Write TRUE if the statement
is correct but if its False, change the underlined word to make the whole statement
true.
________________1. The roe of sturgeon fish served with its own accompaniments is
called Caviar.
________________2. Canapes is bite sized or two bite sized finger food consisting of
three parts: a base, a spread and toppings.
________________3. Appetizer is part of a meal that's served after the main course.
________________4. Cocktails are generally of three kinds: seafood, fruit and

drinks.

________________5. The large size of canapes is termed as ZESKESIS.
B. Classify the following appetizers as canape, cocktail, relishes, hors d’

oeuvres, petite salad, soup, chip and dips, finger food.
1. Assorted nuts __________________________
2. Nachos with cheese sauce __________________________
3. Mini-Pizza __________________________
4. Baked Tahong on Half shell __________________________
5. Ham Rolls __________________________
Lesson 1.3
Identify ingredients according to given recipe
What I Need to Know

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:
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
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.
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
1. Oysters and Clams on 3.Crab Meat

2. Shrimps
the half shell
4. Lobster 5. Fruits 6. Firm Flakes White Fish
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
2. 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.
3. Pickled items. Includes variety of items like

cucumber pickles, olives, watermelon pickles,
pickled peppers, spiced beets, and other
preserved fruits and vegetables.
What’s More
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, Seafood items-Canned

prosciutto, bologna, boiled items like sardines,
Cheeses – provolone,
ham anchovies, and tuna
mozzarella

Hard cooked egg and Mushrooms and other
Relishes – raw vegetables vegetables
stuffed eggs
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.
Let’s check your understanding on Lesson 1.3

Detect and Write
A. 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
Take Me In
B. Classification. Classify the following ingredients listed below according to the
parts of canapés. 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 Cream Cheese Miniature pancakes
Tiny biscuits Pickled onions Chopped Meat
1. Canapé base 2. Canapé spread 3. Canapé garnish
Lets see what you know
POST-TEST 1
A. Multiple Choice
Directions: Read the statements carefully. Write your answer in your quiz
notebook.
1. Which of the following is type of appetizer?

A. tostados C. burritos
B. enchilladas D. tortilla chips and bean dip
2. Food is more appetizing to the eye if small portion of colorful food such as
celery, parsley and tomatoes are added to a dish to improve its appearance.
Which term applied to the statement?
A. Glace C. Decoration
B. Garnish D. Design
3. A type of appetizer that uses a highly-flavored seasoning.

A. petite salad C. relishes
B. hors d’ ouvre D. canape
4. It is considered as the simplest appetizer.
A. Base C. Fresh Fruits and vegetables
B. Canapes D. Petite Salad
5. What do you call the larger canapés?
A. Brusche C. hors d’ ouvre
B. Crudites` D. Zakuskis
B. Matching Type
Directions: Match the descriptions in Column A to their correct names as

listed in Column B. Write the letter of the correct answer in your answer
sheet.
Column A Column B
_____1. This too is used to remove zest or a) Channel Knife

citrus peels in thin strips.
_____2. It is a sharp-edged scoop for cutting out b) French Knife

balls of fruits and vegetables.
_____3. Small hand tool in making garnishes.
c) Zester
_____4. A container which is usually
transparent. It is smooth in the inside with
the graduation mark on the outside to read. d) Paring Knife
This is used for measuring liquid ingredients
like water and oil.
e) Ball Cutter
_____5. This tool is used for trimming and
paring fruits and vegetables.
f) Glass Measuring cup
C. Identification
Direction: Identify the correct answer inside the box below. Read and

understand each statement.
Caviar Appetizer Relish

Spread Mise En Place Cured meat
Cocktail Garnish Canape
Tapas Base Finger Food
1. It is a French Term which means “Set in Place” that is you have everything ready
to cook and in its place.
2. Any food item or combination of items placed on top of the spread which usually
gives color, design and texture or flavour accent to the canapés.
3. One of the parts of canapés in which it holds the spread and the garnish.
4. The roe of sturgeon fish served with its own accompaniments.
5. A small food item intended to be eaten with wine or other drinks usually in bars.
6. Raw or pickled vegetables cut into attractive shapes served as appetizer.
7. A type of appetizer usually served chilled.
8. A small portion of food or drink served before the meal or as the first
course.
9. A small piece of bread, cut into interesting shapes with flavorful toppings.
10. Salami, prosciutto, bologna, boiled ham are examples of ___________.
Time to Reflect!
The right appetizers can make all the difference between an “okay” party
and a “great” party. To optimize your success, choose a variety of appetizers
to tempt your guests and serve them in a way that delights both taste and
sight.

Answer Key

References
Module
Learning Module in Cookery 9
Department of Education
Technology and Home Economics Culinary Art by Julieta D. Tadle
Internet
https://www.foodnetwork.com/recipes/food-network-
kitchen/shrimp-cocktail-recipe2-1942120
https://www.artandthekitchen.com/cucumber-salad-bites/
https://www.womansday.com/food-recipes/food-
drinks/g1975/thanksgiving-appetizers/
https://theviewfromgreatisland.com/easy-springtime-ritz-cracker-
canapes-recipe/
https://mismatchedpassports.com/2016/09/07/must-try-filipino-
food-eat-like-a-local-philippines/
https://cookinglsl.com/fruit-skewers/
https://www.jbprince.com/garde-manger/dexter-double-ball-
cutter.asp
http://clipartmag.com/pictures-of-spatulas
https://alchemybar.com/product/citrus-zester/
https://countrywidebakery.com.au/product/straight-spatula-
200mm-8-inch-uncarded-2/
https://www.amazon.com/10-Inch-Stainless-Balloon-Blending-
Kitchenware/dp/B073JJ3G61
https://www.amazon.com/10-Inch-Stainless-Balloon-Blending-
Kitchenware/dp/B073JJ3G61

https://www.southernhospitality.co.nz/victorinox-200mm-plastic-
handle-french-chef-knife.html
https://www.amazon.com/Wusthof-Classic-2-Inch-Paring-
Knife/dp/B00005MEGH
https://www.knifecenter.com/item/MM80011/messermeister-pro-
touch-butter-curler-800-11
https://www.indiamart.com/proddetail/wooden-chopping-board-
21601268091.html
http://kitchen-scissors1.blogspot.com/2012/06/calphalon-
contemporary-kitchen-shears_21.html
https://www.amazon.com/Best-Manufacturers-Waffle-Potato-
Masher/dp/B000KI8E0K
http://enjoyingwonderfulworld.blogspot.com/2013/03/cost-
efficient-and-durable-fujidenzos.html
https://www.samsung.com/us/home-appliances/ranges/gas/5-8-
cu--ft--slide-in-gas-range-with-fan-convection-nx58m9420ss-aa/
https://www.digitaltrends.com/?review=frigidaire-fpgc3077rs-
professional-cooktop-review
https://www.savingdessert.com/shrimp-cocktail/
https://nomnompaleo.com/post/48532229579/spicy-salmon-
cucumber-bites
https://theviewfromgreatisland.com/easy-springtime-ritz-cracker-
canapes-recipe/
https://www.cookingmamas.com/veggie-cups-with-homemade-dip/
https://www.everylastbite.com/2014/06/02/caesar-salad-
parmesan-cups/
https://www.thespruceeats.com/beef-consomme-recipe-1375816
https://amindfullmom.com/chip-dip/
https://www.pbs.org/food/the-history-kitchen/history-finger-foods/
https://www.eatthis.com/what-happens-body-eat-butter/
https://lovingitvegan.com/vegan-cream-cheese/

https://food.ndtv.com/food-drinks/8-incredible-benefits-of-tuna-
heart-health-weight-loss-and-more-1662263
https://www.recipegirl.com/greek-salad-cucumber-bites/
https://www.myrecipes.com/recipe/northwest-salmon-canaps
https://greenridgefarm.com/recipe/honeyhamcanape/
https://downshiftology.com/recipes/bacon-deviled-eggs/
https://www.10best.com/interests/food-culture/how-to-eat-oysters-
tips-beginner/
https://www.finecooking.com/recipe/jumbo-shrimp-cocktail
https://www.lintonseafood.com/Snow_Crab_Legs_5_lbs_p/snp5.htm
https://www.foodnetwork.com/recipes/lobster-salad-cocktail-
recipe-1939531
https://www.pinterest.ph/pin/453596993696993027/
https://nola.eater.com/maps/best-condiments-new-orleans
https://www.epicurious.com/recipes/food/views/pickled-
vegetables-235767
https://www.mashed.com/159651/the-truth-about-cured-meat/
https://www.shutterstock.com/search/tuna+canape
https://rabba.com/rabba-platters/

https://www.jessicagavin.com/deviled-eggs/
https://tastesbetterfromscratch.com/easy-vegetable-dip/
https://cathe.com/do-all-mushrooms-have-health-benefits/
https://www.inspiredtaste.net/24102/fresh-tomato-bruschetta-
recipe/
https://www.thelocal.es/20200128/the-stats-that-explain-spains-
love-affair-with-tapas
https://www.zabars.com/zabars-red-salmon-caviar/311004G.html

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11

Borrowed materials (i.e., songs, stories, poems, photos, brand names,

DEVELOPMENT TEAM OF THE MODULE

Writers : Mischel A. Abuton, Master Teacher I. Babag NHS-SHS

Department of Education – Regional Office 7

For the facilitator:

Welcome to the Cookery Self-Learning Module!

This module was collaboratively designed, developed and reviewed by

For the learner:

Welcome to the Technical - Vocational-Livelihood 11 Self-Learning

2. Don’t forget to answer What I Know before moving on to the other

3. Read the instruction carefully before doing each task.

5. Finish the task at hand before proceeding to the next.

If you encounter any difficulty in answering the tasks in this module,

We hope that through this material, you will experience meaningful

MODULE 3: Prepare Appetizers

Lesson 1.1 Identify tools and equipment needed in preparation

What I Need to Know

Appetizers were originally introduced by the Athenians as a buffet in

TLE 7/8 Exploratory - Carpentry 6 DepED-Division of Lapu-Lapu City

TLE 7/8 Exploratory - Carpentry 7 DepED-Division of Lapu-Lapu City

_____5. This tool is used for trimming and

Caviar Appetizer Relish

LEARNING OUTCOME1 : Perform Mise en Place

TLE 7/8 Exploratory - Carpentry 8 DepED-Division of Lapu-Lapu City

For the attainment of the learning outcome, you are expected to

1. Identify tools and equipment needed in preparation of

2. Classify Appetizer according to ingredients

3. Identify ingredients according to given recipe

LESSON 1.1 Identify the tools and equipment

Lets play 4 Pic. One word

TLE 7/8 Exploratory - Carpentry 9 DepED-Division of Lapu-Lapu City

Kitchen Tools and Equipment

TLE 7/8 Exploratory - Carpentry 10 DepED-Division of Lapu-Lapu City

Other Tools and Equipment used in Preparing Appetizers

2. Measuring cups – is used to measure dry ingredients. They come in various

3. Glass measuring cup – container which is usually transparent. It is smooth

4. Mixing bowls – these containers have smooth, rounded interior surfaces

5. Mixing spoon. - is used for mixing ingredients. It is made of wood in

TLE 7/8 Exploratory - Carpentry 11 DepED-Division of Lapu-Lapu City

8. Container of different sizes and shapes.

Let’s see what you know

How much have you learned? 1.1

TLE 7/8 Exploratory - Carpentry 12 DepED-Division of Lapu-Lapu City

What I Need to Know

1.COCKTAILS-consist of several bite size

2. HORS D’ OEUVRES-are small portions of

3.CANAPE– a bite sized or two bite sized

TLE 7/8 Exploratory - Carpentry 13 DepED-Division of Lapu-Lapu City

4 .RELISHES/CRUDITES– they are pickled

5. PETITE SALAD– they are small portions

6. SOUPS AND CONSOMMES– are include

7. CHIPS AND DIPS– savory dips are

8. FINGER FOODS- are varieties of

TLE 7/8 Exploratory - Carpentry 14 DepED-Division of Lapu-Lapu City

Some of the classical appetizer are the following:

What I Have Learned

How much have you learned? 1.2

________________4. Cocktails are generally of three kinds: seafood, fruit and

TLE 7/8 Exploratory - Carpentry 15 DepED-Division of Lapu-Lapu City

B. Classify the following appetizers as canape, cocktail, relishes, hors d’

1. Assorted nuts __________________________

2. Nachos with cheese sauce __________________________