Republic of the Philippines

Department of Education
National Capital Region
DIVISION OF CITY SCHOOLS – MANILA
Manila Education Center Arroceros Forest Park
Antonio J. Villegas St. Ermita, Manila

COOKERY
1
Pray, Read, Learn, Cook, Eat!

Quarter 1 Week 3 Module 3

Learning Competencies: Preparing Appetizers:

Perform Mis En Place and Preparing Range of
Appetizers

1
Department of Education-Manila
MODULE 1 IN TVL- H.E. COOKERY

Most Essential Learning Competency - PREPARING APPETIZERS

Learning Outcome 1-Perform Mis En Place
Learning Outcome 2-Preparing A Range of Appetizers
TLE_HECK9- 12PA-Ic-3

2
COOKERY NC II

Alternative Delivery Mode

Quarter 1 – Module 3: 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., songs, stories, poems, pictures, 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.

Published by the Department of Education

Secretary:
Undersecretary:
Assistant Secretary:

Development Team of the Module

Author: CHERRY V. TAHUM, TONDO HIGH SCHOOL
Editor: Cherry V. Tahum
Reviewers : Ariel D. Tosio, PSDS, TLE/TVL, Cherry V. Tahum, MT I, TVL-HE
Illustrator: Name
Layout Artist: Name
Management Team: Malcolm S. Garma, Regional Director
Genia V. Santos, CLMD Chief
Dennis M. Mendoza, Regional EPS in Charge of LRMS and
Regional ADM Coordinator
Maria Magdalena M. Lim, CESO V, Schools Division Superintendent
Aida H. Rondilla, CID Chief
Lucky S. Carpio, Division EPS in Charge of LRMS and
Division ADM Coordinator

Printed in the Philippines by ________________________

Department of Education – Bureau of Learning Resources (DepEd-BLR)

Office Address: ____________________________________________

____________________________________________

3
Telefax: ____________________________________________
E-mail Address: ____________________________________________

Introductory Message
For the facilitator:

This module focuses on the Cookery NC II course under the TVL track-Home Economics Strand.
This course provides varied and relevant activities and opportunities to develop learner’s
understanding of key concepts and to acquire/master core competencies prescribed in TESDA
Training Regulation in Cookery NC II. This module is specifically crafted to provide different
activities that will assess the level of skills and knowledge necessary to get a Certificate of
Competency and/or National Certification.

For the learner:

Some reminders on how to use this material:

1. Answer the pre-assessment before you proceed to the different activities. The pre-assessment
determines how much you know about the lessons and identifies the areas where you need to
learn more. Your teacher will check and analyze your score to determine your learning needs.

2. This module contains relevant information and activities. Go over each activity carefully. If you
encounter difficulties, do not hesitate to consult your teacher for assistance. Do not skip any topic
unless you are told to do so. REMEMBER that each successful completion of each activity
prepares you for succeeding activities.

3. After every lesson or learning outcome, answer the self-check exercise and accomplish the
given activities to enrich your knowledge, skills, and understanding.

4. Upon successful completion of the modules, answer the post-assessment to be given by your
teacher for the computation of your grades. More importantly, the post-assessments provide you
information on how much you have progressed on the course.

5. Lastly, DO NOT mark this module in any way.

4
 HOW DO YOU USE THIS MODULE?

Before starting the module, I want you to set aside other tasks that will disturb you
while enjoying the lessons. Read the simple instructions below to successfully enjoy the
objectives of this kit. Have fun!

1. Follow carefully all the contents and instructions indicated in every page of this
module.

2. Write on your notebook the concepts about the lessons. Writing enhances learning,
that is important to develop and keep in mind.

3. Perform all the provided activities in the module.

4. Let your facilitator/guardian assess your answers using the answer keycard. 5.
Analyze conceptually the posttest and apply what you have learned.

6. Enjoy studying!

PARTS OF THE MODULE

• Expectations - These are what you will be able to know after completing the
lessons in the module.
• Pre-test - This will measure your prior knowledge and the concepts to be
mastered throughout the lesson.
• Looking Back to your Lesson - This section will measure what learnings and
skills did you understand from the previous lesson.
• Brief Introduction- This section will give you an overview of the lesson.
• Activities - This is a set of activities you will perform with a partner.
• Remember - This section summarizes the concepts and applications of the
lessons.
• Check your Understanding- It will verify how you learned from the lesson.
• Post-test - This will measure how much 5 you have learned from the entire
module.
PREPARING APPETIZERS

EXPECTATION:

• Identify the origin of appetizer

• Perform Mise en place
• Prepare a range of appetizers;
• Complete answering the activities given
• Observe the proper procedure of using the module

PRE – TEST

Direction: Read the statement carefully. Choose the letter of the correct answer.
1. Rita will prepare a simple appetizer for their party. Which of the following ingredients
is best for the base?
a. crackers c. mayonnaise
b. hotdog d. red chili flakes
2. Appetizer is best prepared in ________form.
a. bite size c. bigger
b. medium d. medium
3. These are usually juices of fresh fruits that is served with cold salad dressings.
a. relishes c. cocktail
b. canapé d. Hors D’ Oeuvres
4. These are made out of thin slices of bread in different shapes
a. relishes c. cocktail
b. canapé d. Hors D’ Oeuvres
5. These are refer to small portions of highly seasoned foods

6
 a. relishes c. cocktail
b. canapé d. Hors D’ Oeuvres

6. A kitchen tool use for spreading in preparing appetizer.

a. spoon c. mixing bowl
b. fork d. icing spatula
7. If there are extra spreadable, you can keep inside the __________.
a. chiller c. oven
b. cabinet d. microwave oven
8. Which of the following kitchen equipment DOES NOT BELONG?
a. chiller c. oven
b. microwave oven d. cabinet
9. Anna was given a task to buy a garnish for Hors D’ Oeuvres, what ingredient she will
buy for it?
a. chili pepper flakes c. cheese
b. hotdog d. mayonnaise
10. What do you call the most expensive ingredient for appetizer?
a. caviar c. egg
b. mint d. chili flakes

LOOKING BACK TO YOUR LESSON

Most kitchen tools and equipment are hazardous or dangerous and it can do
harm when not stored or kept properly. Safety should be the priority in storing
kitchen supplies properly and out of reach of children.

In the kitchen, we must clean at all times in all its premises to prevent hazards-
it could be biological, physical, chemical or psycho-social. Remember that safety
first must kept in mind.

BRIEF INTRODUCTION

Appetizers are one of the cold meals or dish prepared for parties or
event. Appetizers were originally introduced by the Athenians as a buffet in the
early third century B.C. It wasn't until the nineteenth century that appetizers truly
caught on, as meals evolved into more of a structured. Aperitifs came about by
the Romans and were classified as a liquid appetizer that typically. It is
prepared creatively, small portions, exotic fare and diet appeal diet
conscious. On the other hand it is said that appetizers are the dishes that can
7
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. It is also called as "hors
d'oeuvres."
TOPIC: PREPARING APPETIZERS: Perform Mis En Place
Objectives
1. Identify tools and equipment needed in the preparation of appetizers
2. Clean, sanitize and prepare tools and equipment based on the required task
3. Classify appetizers according to ingredients
4. Identify ingredients according to the given recipe.

LEARNING CONTENT

Mise en place, or “put in place,” means having everything in place necessary

for the successful preparation of the meal. It means that you should be able to prepare
the tools, equipment and its ingredient before you start to prepare the appetizers.

Kitchen tools and Equipment

Ball cutter- to Rubber scraper- Channel knife- Icing Spatula- is

scoop fruits & to scrape the small hand tool in use for spreading
vegetables contents of the making garnishes such as icing
bowl

Wire whip- use for Zester- use to peel French knife- use Paring knife-use
whipping such as the citrus peel into for slicing, dicing for paring and
butter, cream and strips. and mincing. peeling skin of fruits
mayonnaise and vegetables

8
 Butter curler- use Chopping board- Kitchen Shears- is Potato masher- is
for curling the use for cutting and a cutting device use to press potato
butter slicing or any boiled
vegetables

Chiller- use for Oven-use for

keeping the food baking
serve chilled.

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 are used to measure dry ingredients. They come in various sizes
and volumes.
3. Glass measuring cup 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 containers with 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.
6. Paring knife is used to remove the skin covering of fruit and vegetables.
7. Fork is used to combine ingredients.
8. Container of different sizes and shapes.
9. Cooking range/stove
10. Refrigerator

9
11. Strainer/colander

ACTIVITY 1 Word Hunt.

Direction: Look for the different tools and equipment use for preparing appetizers by
encircling the words. It can be horizontal, vertical, diagonal or reverse.

ACTIVITY 2 HUNTER X

Direction: Look inside your kitchen any of the tool and

equipment we have discussed. Find at least 3 tools and 2
equipment. Have a selfie using your smartphone or tablet
and send it through your Facebook Personal Message @
__________________(teacher’s Facebook Personal Message)

Appetizers are meant to whet the appetite. Appetizers are foods which stimulate the
appetite, through their attractive appearance, fragrance or appealing flavor. It is a small
piece or a portion of highly seasoned food, usually served before a meal to induce and
stimulate one’s appetite. It gives appreciation the food we eat.

Any kind of appetizer, whether hot or cold, will be serve into smaller pieces which can be
a bread, fruit, vegetable, meat or seafood as long as it is presented creatively and
absolute tasty.

10
Classification of Appetizers

1. Cocktails are usually juices of fresh fruits that is served with cold
salad dressings. It can be a form of fruit or vegetable mixed with a
little alcoholic beverage or seafood like shrimps, crabs or lobster
served with slightly seasoned sauce

2. Hors D’ Oeuvres refers to small portions of highly seasoned

foods. It is a combination of canapés, olives, stuffed celery, pickled
radishes, and fish. It can be serve hot or called and it can be also
eaten without utensils.

3. Canapés are made out of thin slices of bread in different shapes.

The bread may be 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 consisting of three parts: a base, a spread or
topping and garnish. There is no recipe for this but you can create
your own. They could be served hot or cold. There are The larger
canapés are termed as ZAKUSKIS after the Chef Zakuski.

4. Relishes/Crudités 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.

11
 6. Chips and Dips are popular accompaniments to potato
chips, crackers, and raw vegetables. Proper consistency in
the preparation is important for many dip. You can make a
your own dips and there are also available dips in the
supermarket.

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.
Be creative in the way you cut the fruits or vegetables, it may
be in julienne or thinly cuts and appealing to the diner.

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. The
foods that to be serve as finger foods are usually cut into
smaller pieces without using any utensils.

Four components of canapès

 Base- When creating canapés, great care must be taken to choose
complementary bases or foundations. It may be bread, cookies, crackers or
chips.
 Spread -Act as a sealer or coating to protect the base from getting soggy from a
wet topping. It may be, butter, mayonnaise or other spreadable to base.
 Topping- smoked cured fish, seafood, meat, poultry, eggs, vegetables,
mushrooms, nuts and cheese.
 Garnish- Garnishes complement the overall flavors and add a “kiss of
excitement” to each canapé. It may be small cut vegetables or fruits on top.

12
Three Types of Spread
1. Flavored butter – made from softened butters with flavorings.
2. Flavored Cream Cheese -made from flavored butters, except cream cheese is
substituted for the butter. Mixture of cream and butter can be used.
3. 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.

Food Items Used to Decorate Canapés

A. Vegetables, B. Fish C. Meats D. Cheese, hard
pickles and cooked egg slices
relishes
Radish Slices Smoked Fish Turkey Cheddar cheese
Pickled Onions Smoked Salmon Ham Mozarella
Chutney Parley Shrimp Caviar Roast beef Quick Melt
Tomatoes Olives Shrimp Tuna Flakes Chicken Salted Egg
Pickles Asparagus Sardines
Tips Cucumber Lobsters/Chunks or
Slices Pimiento slices

Guidelines for Assembling Canapés

1. Good mis en place is essential.
2. Assemble as close as possible to serving time.
3. Select harmonious flavor combinations in spreads and garnish.
4. Make sure that at least one of the ingredients is a spicy flavor.
5. Use high quality ingredients.
6. Keep it simple.
7. Arrange canapés carefully and attractively on trays.

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 Appetizer

1.Oysters and Clams in a 2. Shrimp 3.Crab

half shell

13
 4.Lobsters 5.Fruits 6.Firm Flakes White fish

Relishes
Relishes are raw or pickled vegetables cut into attractive shapes served as appetizer.

Relishes include into three categories:

1. Raw vegetable with 2. Dips 3.Pickled items
dips
Celery Thousand island cucumber pickles
Radish Sour cream onion olives
Green and Red Pepper Cheddar cheesy sauce watermelon pickles
Zucchini Mustard dip pickled peppers
Cucumber spiced beets
Cauliflower
Broccoli Florets
Broccoli Stems

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 2. Bruschetta 3. Tapas 4. Caviar 5. Amuse

Italian Bouche (Aw
Appetizer Muse Boosh)
a. Cured meats slice of Italian a small food salted roe, or a tiny appetizer
–Salami, bread that is item intended eggs, of the or hors d’
prosciutto, toasted, rubbed to be eaten with sturgeon. Any oeuvres offered
bologna, with brushed wine or other product labeled to guest seated

14
boiled ham garlic, and drinks usually caviar must at their tables
b.Seafood drizzled with in bars. They come from either before or
items – olive oil, served are served in a sturgeon. Roe after they have
Canned items with toppings small portion from any other ordered from
like sardines, like ca napés. intended to be fish must be the menu. It is
anchovies, and eaten labeled as such an opportunity
tuna immediately. (white fish to showcase an
c. Cheeses – caviar ) aspect of the
provolone, chef’s cooking
mozzarella style and talent
d. Hard cooked and to welcome
eggs guests.
e. Relishes-
raw vegetables
f. Mushroom
and other
vegetables

CHECK YOUR UNDERSTANDING

ACTIVITY 3 To Do List
Direction: Classify the following ingredients in making a canapés. Write on your
notebook.
tartar sauce salami olives tuna flakes
biscuit mayonnaise fita bread cherries
cheese sauce toasted bread red bell pepper egg
tortillas ground beef tomato sauce grated cheese

Canapè base Canapè spread Canapè topping Canapè garnish

15
TOPIC: PREPARING APPETIZERS: Prepare a Range of
Appetizers
Objectives
1. Differentiate hot and cold appetizers
2. Prepare a variety of appetizers
3. Follow workplace safety procedures.
Preparation of appetizers requires knowledge and skills in preparing of the different
recipes. This lesson provides you different recipes in preparing appetizers for your
guidance and reference.

LEARNING CONTENT

Hot and Cold Appetizers

Hors d’oeuvres are often served preceding a meal; they are served as the food at cocktail
parties involving alcoholic beverages.

Hot Hors d’oeuvres Cold Hors d’oeuvres

are served between the soup and fish
course. In today’s shortened menus, they
are often 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.
It stimulates appetite, therefore should
always be served at the first course in the
menu.
Five types:
a. Plate of Hors d’oeuvres may consist of
shrimps, smoked beef, poached egg,
Spanish sardines and lettuce, sauce can
be served at the side
b .Grison Platter may consist of two kinds
of cold meat, such as ham, smoked beef,
peppered ham. Sauce can be served at
the side.
c. Hors d’oeuvres Platter a well-
presented platter with a limited choice of
simple or more expensive foods.
d. Assorted hors d’oeuvres can be
served in special portioned platters with
dishes or even from a serving cart.
e. Rich hors d’oeuvres The hors
d’oeuvres dish system in conjunction with
a silver platter can be used, but it is also
possible to arrange the center pieces.

16
ACTIVITY 4 YOU CAN DO THIS
Direction: Tell your parents/siblings to buy the following ingredients for the appetizer.
Then ask your parent or siblings to video/picture during this activity.
Recipe of Appetizer
Tuna and Cucumber Bites
Purpose: To prepare tuna and cucumber bites
Tools/Equipment Needed:
• Chopping board
• Spatula
• Bread knife
• Mixing bowl
Ingredients Needed:
1 (12-inch) cucumber
1 teaspoon freshly grated lemon/calamansi zest
2 teaspoons fresh lemo/calamansi juice
5 tablespoon mayonnaise
1/8 teaspoon pepper
3 tablespoon canned tuna, strained
2 teaspoon red bell pepper chopped for garnish
Steps/Procedure:
• Peel and slice cucumber into 1/4-inch slices. o In a bowl, mix lemon/calamansi
zest, lemon/calamansi juice, tuna flakes , mayonnaise , and pepper.
• To assemble, top a cucumber (about o 1/2 tsp) of mayonnaise and tuna
mixture.
• Garnish with red bell pepper.

Preparing hors d’ oeuvre cocktails and relishes

To prepare hors d’ oeuvre cocktails and relishes.

Tools/Equipment Needed:
• Knife
• Chopping board
• Gloves

Materials/ingredients needed:
• Oysters or Shrimps or Fruits
• Dips
• Herbs
• Sugar/Syrup

17
• Ice, Lemon

Steps/Procedure: Oyster and clams cocktails

1. Open fresh oysters and clams on the half shell.
2. Arrange on flat plates, preferably on a bed of ice.
3. Place cocktail sauce in a small cup in the center or at the side of the plate.
4. Provide lemon wedges.

Shrimps and other cooked seafood’s cocktail

1. Arrange seafood in a stemmed glass or in a small, cup-shaped bowl in a bed of ice.
Cocktail sauce maybe put in the glass first and arranged the seafood on top, partially
immersed. Or the cocktail sauce may be added as toppings.
2. Garnish the dish attractively with lettuce or greens with lemon wedges.

Fruit Cocktail
1. Use fruits that are pleasantly tart and not too sweet
2. Cut fruits into desired shapes.
3. Add fresh lemon or lime juice to fruit mixtures to provide necessary tartness. A simple
wedge of melon with lime is a refreshing cocktail. Add a few drops of flavored liqueur to
improve flavor.

Relishes
1. Select fresh vegetables
2. Cut into sticks or other attractive bite size shapes
3. Hold vegetables for a short time in ice water to become crisp
4. Arranged vegetables, in crushed ice to maintain crispiness
5. Serve with dips.

Procedure for preparing Canapés from toast.

Perform steps in preparing Canapés using a toasted bread.
Tools/Equipment Needed: Bread knife Spatula
Tray Cutting board
Ingredients Needed: Pullman loaves Spreads Toppings
Steps/Procedures:
1. Trim crusts from unsliced Pullman loaves. Save trimmed crusts to be used as
breadcrumbs.
2. Cut the bread horizontally into slices, ¼ inch thick.
3. Toast the slices in the oven. (if no oven can use frying pan ( no oil) and cover)
4. Cool the toast.

18
5. Cover with a thin, even layer of spread and cut into desired shapes with a knife. Make
the cuts neat and uniform. Alternately, cut the toasts into desired shapes with small
cutters and reserve the trim for breadcrumbs. Spread each cutout with desired topping.
Garnish the cutouts as desired. Bread slices for canapés can be cut into several basic
shapes with no waste.

ACTIVITY 5 COLLECTS AND SELECT

Research and Piled Up Collect 20 different recipes of appetizer and compile it like a
book using any kind of paper, decorating materials, glue, and coloring materials.

Your output will be rated using the scoring rubric below:

SCORE CRITERIA
5 Properly compiled complete (20) recipes in a very attractive manner
4 Properly compiled (16-19) recipes in an attractive manner
3 Properly compiled (10-15) recipes in simple manner
2 Properly compiled (6-9) recipes in simple manner
1 Compiled less than 6 recipes in disorganized manner

REMEMBER

Appetizers are one of the cold meals or dish prepared for

parties or event. In preparing for the ingredients for
appetizers, we should identify the following components:
base, spread, toppings and garnish. Practice and develop
health and sanitation in preparing appetizers. We should
always keep in mind Mis En Place and Clean as you go in
preparing appetizers.

19
 Post - Test
Multiple Choice
Direction: Read the statement carefully. Write the correct letter on your notebook.
1. What do you call the most expensive ingredient for appetizer?
a. caviar c. egg
b. mint d. chili flakes
2. Anna was given a task to buy a garnish for Hors D’ Oeuvres, what ingredient she will
buy for it?
a. chili pepper flakes c. cheese
b. hotdog d. mayonnaise
3. Which of the following kitchen equipment DOES NOT BELONG?
a. chiller c. oven
b. microwave oven d. cabinet
4. If there are extra spreadable, you can keep inside the __________.
a. chiller c. oven
b. cabinet d. microwave oven
5. A kitchen tool use for spreading in preparing appetizer.
a. spoon c. mixing bowl
b. fork d. icing spatula
6. These are refer to small portions of highly seasoned foods
a. relishes c. cocktail
b. canapé d. Hors D’ Oeuvres
7 These are made out of thin slices of bread in different shapes
a. relishes c. cocktail
b. canapé d. Hors D’ Oeuvres
8. These are usually juices of fresh fruits that is served with cold salad dressings.
a. relishes c. cocktail
b. canapé d. Hors D’ Oeuvres
9. Appetizer is best prepared in ________form.
a. bite size c. bigger
b. medium d. medium
10. Rita will prepare a simple appetizer for their party. Which of the following
ingredients is best for the base?
a. crackers c. mayonnaise
b. hotdog d. red chili flakes

20
REFLECTIVE LEARNING SHEET

I learned that…

_____________________________________
_________________________________________
_________________________________________
_________________________________________
_________________________________________
_________________________________________
_________________________________________
_________________________________________

21
 Let’s do the checking

Answer Key

1. A 1. A
2. A 2. A
3. C 3. D
4. B 4. A
5. A 5. D
6. D 6. D
7. A 7. B
8. D 8. C
9. A 9. A
10. A 10. A

Activity 1 Word Hunt Activity 3

Canapè Base:biscuit, tortillas, toasted
bread, fita bread
Canapè Spread: tartar sauce,
mayonnaise, cheese
sauce, tomato sauce
Canapè Toppings: salami, ground beef
tuna flakes, eggs
Canapè Garnish: olives, red bell pepper
cherries, grated cheese

22
References:

Aniceta S. Kong and Anecita P. DomoTechnical Vocational Livelihood Education –

pages 62-83, Cookery Module 1 Manual First Edition 2016. ISBN: 978-971-9601-84-5

American Culinary Education . Garde Manger- Cold Kitchen Foundation ©2011 Pearson
Higher Education. Upper Saddle River NJ07458 *All Rights Reserved

23