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Appetizers
Appetizers
COOKERY
Prepare Appetizers
Module 3
INTRODUCTION
This curriculum on Cookery leads to National Certificate Level II (NCII). This course is designing for a
high school student to develop knowledge, skills, and attitudes in the performance of Cookery tasks. It covers
core competencies namely: (1) Cleaning and maintain kitchen premises, (2) Preparing appetizers, (3) Preparing
salads and dressings, (4) preparing sandwiches, (5) preparing desserts, and (6) Packaging prepared foods.
To the learner:
This module provides varied and relevant activities and opportunities to determine your understanding of
the key concepts and to demonstrate core competencies as prescribed in the TESDA Training regulations in
Cookery.
This module is specifically crafted to focus on the different activities that will assess your level in terms
of skills and knowledge necessary to get a Certificate of Competency and/or National Certificate (NCII).
Successful completion of this specialization ensures that you have acquired the essential skills to be on
your way to becoming a certified chef.
Content Standard:
The learners demonstrate an understanding of core concepts and underlying theories in cookery lessons.
Performance Standard:
1. Explain dimensions/clusters of PECs and the different characteristics, traits per cluster.
2. Identify job opportunities through customer’s needs and wants and/market analysis;
3. Clean, sanitize and store kitchen tools, equipment, and premises;
4. Prepare appetizers; salad and dressing; sandwiches; dessert;
5. Present appetizers, salad and dressing; sandwiches; dessert
6. Store appetizers; salad and dressing; sandwiches; dessert
7. Packages prepared foods.
LESSON 1
PREPARING APPETIZERS
YOUR OBJECTIVES
Appetizers are small, delicate, flavorful, and attractive portions of food or drinks served or at the beginning
of a meal to stimulate the desire to eat.
This module focuses on the principles and techniques of preparing mouth-watering appetizers as well as
the proper ways of plating and storing it.
But before you can prepare different appetizers, students like you will first perform mise en place. Mise
en place is a French term which means “set in place “that is you have everything ready to cook and in its
place. You should be able to identify and prepare all the needed tools and equipment as well as all the
ingredients to make the preparational and cooking easy.
LEARNING TARGET 1:
Perform Mise- en Place
TERMINOLOGIST:
Swivel – a device that joins two parts so that one of the parts can turn or spin while the other part does not
move.
Crevice – a narrow opening or crack in a hard surface and especially in a rock.
Zest – small pieces of the skin of a lemon, orange or lime that are used to flavor foods.
Caviar – the eggs of a large fish that are salted and eaten as food.
Chutney – a thick sauce that is made from fruits, vinegar, sugar and spices.
Remoulade – a punget sauce or dressing resembling mayonnaise and usually including savory herbs and
condiments.
Tangy – a sharp distinctive often lingering flavor.
Kebabs - a dish made by pushing a long, thin stick (called a skewer) through pieces of meat and
vegetables and cooking them on a grill.
Quiche – a pie made with egg, milk, cheese and vegetables or meat.
IN PREPARING APPETIZERS
❖ BALL CUTTER – a sharp edged scoop used for cutting out balls of fruits and
vegetables.
❖ BUTTER KNIFE – a small knife with a blunt edged blade that is used to apply spreads,
such as butter, peanut butter, and cream cheese.
❖ CAN OPENER – used to open a food thin, preferably with a smooth operation
and comfortable grip and turning knob.
❖ CONTAINERS – these come in different sizes and shapes and are to place
prepared appetizers.
❖ CUTTING BOARD - a wooden or plastic board used for cutting fruits and
vegetables.
❖ FRENCH KNIFE – this is the cook’s right hand, used for chopping, slicing,
and dicing.
❖ GRATER – used to grate, shred, slice and separate foods such as cheese, carrots, etc.
❖ MEASURING SPOONS – used for measuring liquid and dry ingredients in small
quantity.
❖ MULTI -PURPOSE KITCHEN SHEARS- used for cutting, used also as a bottle
opener or as a nut cracker.
❖ PARING KNIFE – used for trimming and paring fruits and vegetables.
❖ PEELER – the best one is made of stainless steel with sharp double blade that
swivels, used to scrape vegetables and peel fruits.
❖ PORTION SCOOP – these are precisely sized for portion control.
❖ POTATO MASHER – used to press potatoes and other cooked fruits and
vegetables.
❖ SCRAPER – a rubber or silicone tool used to blend or scrape the food from the bowl.
Always remember that tools, equipment must be cleaned and sanitized before use. To prevent food
contamination, utensils, tools and equipment surfaces that are in contact with food must be cleaned as often as
necessary. Equipment surfaces that are not in contact with food should also be cleaned frequently to minimize
accumulation of dust, dirt, food particles and others.
Failure to maintain equipment and utensils hygienically and in good condition may cause food poisoning.
Materials to be used for the tools and utensils must be hard so that it will not absorb food materials, smooth so as
be easily cleaned, resistant to rust and chipping.
Equipment must not be made from toxic materials, for example lead, or allowed to wear excessively such
as copper pans that need re-tinning on the inside exposing harmful copper to food.
Kitchen equipment should be designed to be cleaned easily. Easily cleaned equipment is free from
unnecessary ridges, screws, ornamentation, dents, crevices inside square corners and has large smooth areas.
Mincers, sieves, and strainers are difficult to clean, where particles of food can lodge so allowing germs to
multiply and contaminate food when the tool is next used.
ACTIVITY 1:
1. How will you choose kitchen equipment that can be easily cleaned?
2. Why do you have to clean and sanitized kitchen tools and equipment before using it?
ACTIVITY 2:
Choose the letter and write the corresponding words of the best answer. Write your answer on your paper.
a. Spoon
b. Spatula
c. Scraper
d. Fork
3. This is the cook’s right hand, used for chopping, slicing and dicing.
a. French knife
b. Butcher’s knife
c. Paring knife
d. Channel knife
4. A chamber or compartment used for baking, heating or drying.
a. Refrigerator
b. Oven
c. Mincer
d. Stove
5. It can be slotted, perforated and solid, made of stainless steel or plastic used to spoon liquids and to lift
foods.
a. Ladle
b. Spoon
c. Tong
d. Fork
CLASSIFICATION OF APPETIZERS
Appetizers are of different kinds. These are classified as to canapés, hors-d-eouvres, cocktails, relishes,
chips and dips and many more.
1. COCKTAILS
- Usually juices of orange, pineapple, grapefruit or tomatoes served with cold salad dressings.
`
• It may be in the form of a fruit or vegetable juice mixed with little alcoholic beverage or
seafood like shrimp, crabs, or lobsters served with slightly seasoned sauce.
• These is also made of seafood or fruits usually with tart or tangy sauce, served chilled and
often on a bed of ice.
• The typical cocktail consists of several bite-size pieces of meat, fish, shellfish or fruit serve
with a highly flavored sauce.
Examples:
2. HORS D’ OEUVRES
• Small portions of highly seasoned foods.
• It is a combination of canapès, olives, stuffed celery, pickled radishes and fish.
• It is served on individual plate when guest is seated.
• An hors d'oeuvre, appetizer or starter is a small dish served before a meal in European cuisine.
Some hors d’oeuvres are served cold, others hot. Hors d'oeuvres may be served at the dinner
table as a part of the meal, or they may be served before seating. Formerly, hors d'oeuvres were
also served between courses.
B. COLD HORS D’OEUVRES – are served at the first course of the menu.
EXAMPLE:
• Cucumber Appetizer
3. CANAPĚS
- Made out of thin slices of bread in different shapes.
• Bread maybe toasted, sautéed in butter or dipped in a well-seasoned mixture of egg,
cheese, fish or meat then deep-fat fried.
• It is a finger food.
COMPONENTS:
D. GARNISH
• add eye appeal and enhances the main body giving additional color, design and texture or
flavor accent to the canapes.
• Some garnishes are selected mainly to augment the visual impact of the plate, while others
are selected specifically for the flavor they may impart.
EXAMPLE:
o an range from finely chopped vegetables, scallions, and herbs to caviar or truffle oil.
4. RELISHES
• these are raw or pickled vegetables cut into attractive shapes
served appetizers.
• Raw vegetables which is cut into bite-size serve with deep sauce
such as celery, carrots, broccoli stems and radish.
• Pickled items – such as cucumber pickles, spiced beets and other
preserved fruits and vegetables.
6. PETITE SALAD
• small pieces of food such as pasta, meat, fruits or
vegetables that usually mixed with dressing (as
mayonnaise) or set in gelatin.
7. FRESH FRUITS AND VEGETABLES
- Fruits are often thought of as a dessert or snack but if fruits are
combined with healthy and colorful ingredients, fruits play a whole
new role as appetizers.
- Vegetables on other hand, are quick and easy to prepare spending
less time in the kitchen and more time with the guest.
VOCABULARY:
➢ PITCH – the white covering that is found under the skin of oranges and lemons.
➢ WHET – to make something, such as a person’s appetite sharper or stronger.
➢ AESTHETIC – of or relating to art or beauty.
➢ SKEWERS – a long pointed piece of metal or wood that is pushed through pieces of food to keep
them together or hold them in place for cooking.
➢ QUESADILLA – a Mexican food which consist of a flat piece bread (called tortilla) that is folded
around a filling of meat, cheese or other ingredients and usually fried.
➢ TRANSLUCENT – not completely clear or transparent but clear enough to allow light to pass
through.
C. CRACKING EGGS
• Tap the egg firmly on a flat surface until the shell cracks. Hold
one end of the egg, pull the shell halves apart over a small
clean bowl. Throw away the shell.
1. Vary the Number of Selections based on the number of guests – for a small group, choose at least three
different appetizers to serve. Add two or more choices if there are 10-20 guests, 7 choices to 20-40 guests,
if more than 40 provide nine different choices. No matter how big the group is, there is no need to provide
more than nine different appetizers.
2. Pick from the different appetizer families – you will provide enough variety to whet the taste buds of
the guests.
• Garden appetizers such as vegetables, fruits, potatoes and olives.
• Starch appetizers include finger sandwiches, dumplings, pizza, crackers and breadsticks.
• Protein appetizers include meatballs, sliced meats, skewered meats, chicken wings and egg
dishes.
• Snack appetizers include nuts, chips, pretzels, cheese cubes and popcorn.
• Dips and spreads include relishes, preserves, butters and other spread served with crackers,
fruits and vegetables.
3. Complement the main course – Complements are essentially opposite. If your main course is rich, serve
light and fresh appetizers. If main course is a lighter dish, opt for rich appetizer.
- do not repeat flavor too often. If you offer dish with cheese, avoid appetizer platters with
cheese.
4. Consider the aesthetic – choose appetizers with contracting colors and shapes.
• Pale cheese is best served with brightly colored fruits, sandwiches with blunt edges are best
with rounded meatballs, egg or sushi rolls.
• The temperature and texture should also be considered. Try to serve both hot and cold
appetizers. Mix and match crunchy foods with soft or creamy ones.
5. Include at least one convenience item – this include nuts, crackers, cheese cubes, and chips. You can
save and fill up your gusts stomach.
LEARNING TARGET 2:
TLE_HECK9-12PA-IC-5: Present a Range of Appetizers
FUNDAMENTALS OF PALTING
A well-planned menu may falter and fail if the presentation is not well done. The moment the food is
presented to the diner, it can turn off the appetite if it is not properly arranged. An aesthetically pleasing plate can
sharpen it.
One should make plate layout to improve the presentation as possible. The diner’s first impression of the
food on the plate depends on how the food is plated. Therefore, the look of the plate is a matter worth most careful
thought and study.
• Create a framework. Start with drawings and sketches to visualize the plate.
• Keep it simple. Select one ingredient to focus on and use space to simplify the presentation.
• Balance the dish.
a. Color – two or more colors on a plate are usually more interesting than one. Garnish is
also important.
b. Shapes – plan for variety of shapes and forms. Cutting vegetables into different shapes
gives you great flexibility.
c. Texture – Not strictly visual consideration, but important in plating in menu planning.
d. Flavors – one of the factors to consider when balancing colors, shapes, and texture on
the plate.
• Get the right portion size.
a. Match portion sizes and plates. Too small of plate makes an overcrowded, jumbled,
messy appearance. Too large a plate makes the portions look skimpy.
b. Balance the portion sizes of the various items on the plate. Apply logical balance of
portions.
• Highlight the key ingredient.
ACTIVITY 2:
Fill in the blanks. Complete the following statements by filling in the space with the choices
below:
ACTIVITY 3:
Directions:
1. Prepare and present hot appetizer.
2. Rubrics is provided to ensure the quality of your products.
3.
CALAMARES
Ingredients:
1 medium to large squid, cleaned
1 tsp. salt
½ ground black pepper
2 beaten eggs
All-purpose flour for dredging
Bread crumbs
Procedures:
1. Slice the squid into rings.
2. Combine sliced squids, salt, and pepper. Let it stand for 15 minutes
3. Dredge the squid in flour then dip in beaten egg and roll over bread crumbs.
4. Heat cooking oil in a pot.
5. When the oil is hot enough, fry the squid rings until the color turns light brown. Do not
overcook.
6. Remove from oil and drain in paper towel or use a strainer.
7. Serve hot.
ACTIVITY 4:
Directions:
1. Search or prepare your own Cold appetizer.
2. Make your Cold appetizer more captivating and appetizing.
3. Rubrics are provided.
BLANCIA COLLEGE FOUNDATION INC.
Mabini Street, Molave, Zambo. Del Sur
CONTENT STANDARD: The learner demonstrates understanding the knowledge, skills attitudes required in
preparing cold and hot appetizer.
PERFORMANCE STANDARD: The learner will be able to prepare and present the Hot Appetizer which is
the CALAMARES.
CRITERIA POINTS
A. INGREDIENTS & TOOLS (20%)
15
2. Principles of height was evident
6
2. Observed sanitary measures in handling tools
and ingredients.
3. Observed safety precautions while working. 6
TOTAL 100
Comments/suggestion:
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