10

Technology and
Livelihood Education
Home Economics
Household Services
Quarter 2 - Module 2
Preparing Appetizers

Department of Education ● Republic of the Philippines

Technology and Livelihood Education Grade 10
Home Economics - Household Services
Alternative Delivery Mode
Quarter 2 - Module 2: Preparing 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 royalties.

Borrowed materials (i.e., pictures, photos, brand names, trademarks, etc.)

included in this module 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.

Published by the Department of Education - Division of Bukidnon

Development Team of the Module

Author: April Rose Apas-Amas

Editors: Ma. Nelly M. Vildosola, Elenita L. Rara
Reviewer: Mary Jane R. Cardente, PhD
Illustrator / Layout Artist: Charmy N. Apas

Management Team
Chairperson: Arturo B. Bayocot, PhD, CESO III
Regional Director

Co-Chairpersons: Victor G. De Gracia, Jr., PhD, CESO V

Assistant Regional Director

Randolph B. Tortola, PhD, CESO IV

Schools Division Superintendent
Shambaeh A. Usman, PhD
Assistant Schools Division Superintendent
Mala Epra B. Magnaong, Chief ES, CLMD
Neil A. Improgo, PhD, EPS-LRMS
Bienvenido U. Tagolimot, Jr., EPS-ADM

Members: Elbert R. Francisco, PhD, Chief ES, CID

Mary Jane R. Cardente, PhD, EPS in TLE
Rejynne Mary L. Ruiz, PhD, LRMDS Manager
Jeny B. Timbal, PDO II
Shella O. Bolasco, Division Librarian II
Printed in the Philippines by
FAIR USE AND CONTENT DISCLAIMER: This SLM (Self
Department of Education - Division of Bukidnon
Office Address: Fortich Street, Sumpong, Learning Module) is for educational purposes only. Borrowed
Malaybalay City, Bukidnon materials (i.e., songs, stories, poems, pictures, photos, brand
Telefax: (088) 813-3634 names, trademarks, etc.) included in these modules are
E-mail Address: bukidnon@deped.gov.ph owned by their respective copyright holders. The publisher
Website: depedbukidnon.net.ph and authors do not represent nor claim ownership over them.
Sincerest appreciation to those who have made significant
contributions to these modules.
Lesson Identifying the Commonly
1 Used Tools and Materials
in Preparing Appetizers

What’s New

Match Me.

Directions: Match the picture of a tool / material (Column A) with its

corresponding name (Column B). Write the letter of the answers
in your notebook.

Picture Name

________1. a. Wire Whip

________2. b. Mixing Spoon

________3. c. Zester

________4. d. Potato Masher

________5. e. Measuring Spoons

________6. f. Mixing Bowl

________7. g. Strainer

________8. h. Butter Curler

1
 ________9. i. Rubber Spatula

________10. j. Kitchen Shear

What Is It

Tools, Materials and Equipment Commonly Used in Preparing

Appetizers

Tools / Equipment / Description/Uses

Materials

This refers to a sharp-edged scoop for cutting

out balls of fruits and vegetables.

Ball Cutter

This is used to scrape off contents of bowls.

Rubber Spatula

This is used for manipulating foods like

spreading.

Channel Knife

This is used for mixing thinner liquids.

Wire Whip

2
 This is used to remove zest or citrus peels in
thin strips.

Zester

This is used for chopping, slicing and dicing.

French Knife

This is used for trimming and paring fruits and

vegetables.

Paring Knife

This is used for making butter curls.

Butter Curler

This is a durable board (plastic or wooden)

used for cutting / slicing fruits and vegetables.

Cutting Board

This is a cutting device for ingredients.

Kitchen Shear

This is designed to press potato and cooked

vegetables.

Potato Masher
 This is used for keeping cold foods chilled for
service.

Chiller

This is an equipment used for baking.

Oven

These are used for measuring both dry and

liquid ingredients in small quantity.

Measuring Spoons

These are used to measure dry ingredients and

they come in various sizes and volumes.

Measuring Cups

This is a container which is usually transparent.

It is smooth in the inside with the graduated
mark on the outside to read. This is used for
measuring liquid ingredients.
Measuring Glass

This is a container which has smooth, rounded

interior surfaces with no creases used for
mixing ingredients.
Mixing Bowl
 1. This is used for mixing ingredients. It is made of
wood in different sizes and different length of
the handle.
Mixing Spoon / Ladle

This is a kitchen tool that has many small holes

that is used to retain solid pieces while liquid
passes through.
Strainer

What’s More

Multiple Choice
Directions: Read the questions carefully and choose the correct answer
from the choices given below. Write the letter of your answer on
the answer sheet.

1. This tool is designed to press potato and cooked vegetables.

A. butter curler B. kitchen shear
C. potato masher D. zester
2. It is used to scrape off contents of bowls.
A. butter curler B. mixing bowl
C. rubber spatula D. wire whip
3. It is used for mixing thinner liquids.
A. butter curler B. mixing bowl
C. rubber spatula D. wire whip
4. It is a sharp-edged scoop for cutting out balls of fruits and vegetables.
A. butter curler B. mixing bowl
C. rubber spatula D. wire whip
5. It is used to remove zest or citrus peels in thin strips.
A. butter curler B. kitchen shear
C. potato masher D. zester
6. It is a cutting device for ingredients like scissors.
A. butter curler B. kitchen shear
C. potato masher D. zester
 7. These are used to measure dry ingredients. They come in various sizes
and volumes.
A. measuring cups B. measuring glass
C. measuring spoons D. mixing bowl
8. These are used for measuring dry and liquid ingredients in
small quantity.
A. measuring cups B. measuring glass
C. measuring spoons D. mixing bowl
9. This container has smooth, rounded interior surfaces used for mixing
ingredients.
A. measuring cups B. measuring glass
French Knife Kitchen Shear
C. measuring spoons D. mixing bowl
Wire Whip Measuring Spoon
10. It is used to strain liquids away from other solid ingredients.
Mixing Ladle Mixing Bowl
A. chopping board B. kitchen shear
Measuring Glass Ball Cutter
C. strainer D. zester
Rubber Spatula Paring Knife
5

What I Have Learned

Categorize Me.

Directions: Below are the different tools and materials used in preparing
appetizers. Categorize them according to their uses if they
belong to cutting tools, measuring tools or mixing tools.

Cutting Tools Mixing Tools

Measuring
Tools
 What I Can Do

Directions: List down the tools or materials needed in preparing Chicken

Potato Salad Appetizer. Beside each tool or material, write its
description and function. Write your answers in the answer
sheet.

Assessment

Match Me.

Directions: Match the picture of a tool / material (Column A) with its

corresponding name (Column B). Write the letter of your
answer on the answer sheet.

Picture Name

________1. a. Kitchen Shear

________2. b. Mixing Bowl

________3. c. Zester

________4. d. Potato Masher

________5. e. Measuring Spoons

________6. f. Mixing Spoon

________7. g. Strainer

________8. h. Butter Curler

7

________9. i. Rubber Spatula

________10. j. Wire Whip

 8

Producing Some Basic

Lesson
Appetizers Based on Clients’
2 Need in Accordance with
Procedures
Appetizers

Appetizers are finger foods usually served prior to a meal or in between

mealtimes. These are also called hors d’oeuvres (pronounced “or-DERVS”),
antipasti, or starters, and may range from the very simple to very complex
depending on the occasion and the time devoted to making them. They are
common accompaniments to aperitifs, cocktails served prior to a meal.

The main function is to increase hunger and prepare the person / client
for the main course. As to its characteristics, these should have a good tasty
flavor, small size, easy to eat and should suit the type of occasion and guest.
Its common examples include: shrimp cocktail, calamari, salad, and crackers.

What’s New
 Nowadays, appetizers are being served in any occasion. These are
especially common during weddings. When it takes time for the wedding
party and guests to get to a reception after the marriage has taken place.
Appetizers may also be served at long parties that occur after a regular meal
time. In some occasions where the event takes place in the mid-afternoon
and there is no intent to serve dinner, or an evening party that occurs after
dinner, appetizers may be featured for guests to have the opportunity to take
snacks. For some restaurants, they feature a range of appetizers that are
ordered just prior to a meal as a first course.

What Is It

Classification of Appetizers

1. Cocktails

Cocktails consist of bite-size food such as fish, shellfish and fruits

served with tangy flavored sauce. These are arranged attractively and
must be fresh in appearance to have an eye appeal. Various cocktails are
– juices of orange, pineapple, grapefruit or tomato served with cold salad
dressings.

2. Hors D’ Oeuvres

These are small portions of highly seasoned foods formerly used to

precede a meal served either hot or cold. Simplicity should be the main
criterion for making the hors d’ oeuvres.

3. Canapé
 This is a bite size or two bite sized finger food comprising of three
parts – a base, spread or topping and garnish. They are savory tidbits of
food. Just like hors d’ oeuvres, this could be served either hot or cold.

4. Relishes / Crudites

These are pickled item and raw, crisp vegetables such as julienne
carrots or celery sticks.

5. Petite Salad

These are small portions and they usually display the

characteristics found in most salads.

6. Soups (liquid food with meat, fish or vegetables) and Consommés (clear
soup)

These are included in the appetizer category because they are

served in this course more than ever before.

10
7. Chips and Dips

These are savory dips and are popular accompaniments to potato

chips, crackers, and raw vegetables. Proper consistency is important in
preparing dip.

Some Classical Appetizers

 Caviare. It is the roe of sturgeon fish served with its own

accompaniments.
 Escargots. These are snails which may be served with toasted white
bread and garlic butter.
 Shellfish Cocktail. These are prawns on a bed of shredded lettuce and
are coated with mayonnaise.
 Huitres. These are oysters which are being served with their own
accompaniments.
 Smoked Salmon. This is a smoked fish served along with brown bread
and lemon segments.
 Jus de Tomate. This is a tomato served with salt and Worcestershire
sauce.
Basic Appetizers in the Philippines

Chicken Potato Salad

Ingredients
 4 to 6 large potatoes
 ½ cup chicken breast or thigh meat, boneless and skinless
 1 medium carrot, peeled and diced
 3 hardboiled eggs, peeled and chopped
 1 small onion, peeled and diced
 1 cup crushed pineapple, drained
 ¼ cup sweet pickle relish
 ½ cup ham, cubed
 1 cup mayonnaise
 ¼ cup sweetened condensed milk
 salt and pepper to taste

Instructions
1. Rinse potatoes well under cold running water. Place potatoes and
enough cold water in a pot. Let it boil over medium heat. Cover and cook
11
potatoes for a few minutes or until tender yet firm to bite. Drain potatoes
and let it cool. Peel and discard skins. Cut it into 1-inch cubes using a
knife.

2. Next, in a pot, add chicken meat and adequate water to cover. Let it boil
and then lower to a simmer. Simmer chicken for a few minutes or until
cooked through. Drain it from liquid. Once completely cool, shred it. Set
aside.

3. Then, in a pot, bring water to a boil. Add diced carrots and cook for
about 30 seconds. With a slotted spoon, remove from water and plunge
into an ice bath until completely cool. Drain and set aside.

4. In a large bowl, combine potatoes, chicken, carrots, eggs, onions,

pineapple, pickle relish, ham, mayonnaise and sweetened condensed
milk. Gently mix together until evenly distributed. Season with salt and
pepper to taste. Refrigerate for about 30 minutes to allow flavors to
blend.

Cheese Sticks

Ingredients
 200 grams cheddar cheese, sliced into individual strips
  30 pieces spring roll (lumpia) wrapper
 1 cup cooking oil

Instructions

1. Using the spring roll wrapper, wrap the cheeses.

2. Meanwhile, heat the pan and pour-in the cooking oil.
3. Deep-fry the cheese in spring roll wrapper for few minutes or until the
color of the spring roll wrapper turns golden brown.
4. Remove the cheese in spring roll wrapper from the pan and place in a
plate with paper towel for the oil to drain.
5. Serve with mayonnaise and ketchup dip.

12

What’s More

Quick Writes

Directions: Answer the table below by writing the description of each

appetizer. Two points will be given in each number. Write the
answers in your answer sheet.

Appetizer Description
1. Cocktails

2. Canapé

3. Petite Salad

4. Caviare

5. Escargots

6. Shellfish Cocktail
 7. Huitres

8. Smoked Salmon

What I Have Learned

Fill in the Blanks

A. Directions: Read the paragraphs carefully and fill in the missing word/s.
Choose your answers from the box below and write these on
your answer sheet.

Antipasti Huitres Hors d’ oeuvres

Finger Caviare Shellfish cocktail
Starters Escargols
Smoked salmon Jus de tomate
13
Appetizers are 1 _______ foods usually served prior to a meal, or in
between mealtimes. These are also called 2 _______, 3 _______, or 4
_______, and may range from the very simple to very complex depending
on the occasion and the time devoted to making them. They are common
accompaniments to aperitifs, cocktails served prior to a meal. At dinners,
banquets and the like, appetizers may be served prior to a meal.

B. Directions: Read the statements carefully and fill in the missing word/s.
Write your answers in the answer sheet.

5. _______ are oysters served with their own accompaniments.

6. _______ is the roe of sturgeon fish served with its own
accompaniments.
7. _______ are snails served with toasted white bread and garlic
butter.
8. _______ are prawns on a bed of shredded lettuce and coated in
mayonnaise.
9. _______ is a smoked fish served along with brown bread and lemon
segments.
10. _______ is a tomato served with salt and Worcestershire sauce.
 What I Can Do

Compilation

Directions: Cut out at least 15 pictures of different appetizers from

magazines or old recipe books. Classify them accordingly and
compile it in your portfolio. You will be graded using this scoring
rubric below.

14
Scoring Rubric

Excellent (4) Good Satisfactory Needs

(3) (2) Improvement
(1)
Following All directions You followed You followed None of the
Project were followed. most of the some of the directions
Directions directions. directions. were
followed.
Use of You used You used You used You did not
Creativity your own your own some use your
ideas and ideas most of imaginations. own ideas or
imagination. the time. imagination.
Effort Put You took your You worked You put a You rushed
into Project time and hard for most small effort through and
worked hard of the time. into the did not work
on the project. project. hard.
Circle the box for each category that you believe describes your quality of
work for this project.

Comments:
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________

Assessment

True or False

Directions: Write TRUE if the statement is correct and FALSE if it is

wrong. Write your answer in the activity notebook.

_______ 1. Cocktails consist of several bite size pieces of fish, shellfish,

drinks and fruits served with tangy flavored sauce.
_______ 2. Escargots are prawns on a bed of shredded lettuce and coated in
mayonnaise.
_______ 3. Smoked salmon is a smoked fish served along with brown bread
and lemon segments.

15
_______ 4. Appetizers are finger foods usually served prior to a meal or
between mealtimes.
_______ 5. Appetizers are also called hors d’oeuvres, antipasti, or starters.
_______ 6. Canape is a bite size or two bite sized finger food consisting of
three parts: a base, spread or topping and garnish or garniture.
_______ 7. Caviare is snails served with toasted white bread and garlic
butter.
_______ 8. Jus de tomate is tomato served with salt and Worcestershire
sauce.
_______ 9. Huitres are oysters served with its own accompaniments.
_______ 10. Petite salad usually displays the characteristics found in most
salads.

Check your Score! If your score is:

You are doing great! You really understand the lesson.
7-10
You are doing well but you need to work more on the items that
4-6
you’d missed.
You need to study harder. Ask help from your teacher, parents or
1-3 friend. You may read again the contexts to understand the lesson
more.
 Answer Key

Lesson 1 Lesson 1 Lesson 1

What’s New What's More What I Have Learned

Match Me Multiple Choice
1. a. 1. C Cutting Tools
2. i 2. C French Knife
3. c 3. D Kitchen Shear
4. h 4. A Ball Cutter
5. d 5. D Paring Knife
6. j 6. B
7. e 7. A Mixing Tools
8. f 8. C Wire Whip
9. g 9. D Mixing Ladle
10. b 10. C Mixing Bowl
Rubber Spatula

Measuring Tools
16 Measuring Spoon
Measuring Glass

Answer Key
 Lesson 1 Lesson 2

What I Can Do What's More

Answers may vary. QUICK WRITES
1. Cocktails - consist of several bite size
Assessment pieces of fish, shellfish, drinks and
1. j fruits served with tangy flavored sauce
2. i 2. Canapé– a bite sized or two bite sized
3. c finger food consisting of three parts: a
4. h base, a spread or topping and garnish
5. d or garniture.
6. a 3. Petite salad– they are small portions
7. e and they are usually display the
8. b characteristics found in most salad.
9. g 4. Caviare- The roe of sturgeon fish
10. f served with its own accompaniments.
5. Escargots- Snails served with toasted
white bread and garlic butter.
6. Shellfish cocktail: Prawns on a bed
of shredded lettuce and coated in
mayonnaise.
7. Huitres: Oysters served with its own
accompaniments.
8. Smoked salmon: Smoked fish served
along with brown bread and lemon
segments.

Lesson 2 Lesson 2

What I Have Learned What I Can Do

1. Finger Answers may vary.
2. Hors d’ oeuvres
3. Antipasti Assessment
4. Starters TRUE OR FALSE
5. Huitres 1. TRUE
6. Caviare 2. FALSE
7. Escargols 3. TRUE
8. Shellfish cocktail 17 4. TRUE
9. Smoked salmon 5. TRUE
10. Jus de tomate
6. TRUE
7. FALSE
8. TRUE
9. TRUE
References 10. TRUE
“Appetizers”. TLE Commecial Cooking.2014.https://tlecommercial
cooking.wordpress.com/appetizers/#:~:text=Appetizers%20were%20ori
ginall%20introduced%20by,everyone%20hungry%20and%20wanting%
20more.

“Kitchen Tools and Equipment f or Preparing Appetizers”.

2015.https://saghajwideknowledge.wordpress.com/2015/06/02/kitche
-tools-and-equipment-for-preparing-appetizers/

K to 12 Basic Education Program Technology and Livelihood Education Home

Economics Household Services Specialization Course for Grade 10
Learner’s Material.

K to 12 Basic Education Program Technology and Livelihood Education Home

Economics Household Services Specialization Course for Grade 10
Teacher’s Guide.

For inquiries or feedback, please write or call:

Department of Education - Division of Bukidnon

Office Address: Fortich Street, Sumpong, Malaybalay City, Bukidnon
Telefax: (088) 813-3634
E-mail Address: bukidnon@deped.gov.ph
Website: depedbukidnon.net.ph

18