Republic of the Philippines

PANGASINAN STATE UNIVERSITY

Lingayen Campus
College of Teacher Education
Technical-Vocational and Livelihood Education

Laboratory Activity No.

Appetizer

(Cucumber Roll)

I. Laboratory Activity Objectives:

Upon completion of this laboratory activity the students will be able to:

a. Perform Mise en place;

b. Prepare an appetizer dish; and
c. Present a cucumber roll as an appetizer.

II. Laboratory Description:

Smoked salmon cucumber rolls are refreshing appetizer

bites, perfect for any occasion. Cream cheese and salmon are
wrapped in slices of cucumber and seasoned to taste. The
freshness of cucumber combine well with the smoky taste of
the smoked salmon and the creamy taste of cream cheese.

III. Suggested Output

IV. Ingredients, Tools and Equipment:

A. Tools and Equipment:

o Measuring Spoons
o Measuring Cups
o Peeler
o Spatula
o Knife
B. Ingredients:
 1/2 cup cream cheese, softened
 1-1/2 teaspoons prepared horseradish
 1/4 teaspoon garlic powder
 1/4 teaspoon curry powder
 1 medium cucumber
 1-ounce smoked salmon or lox, cut into thin strips
 Kosher salt
 Coarsely ground pepper
 Chives

V. Procedure

1. In a small bowl, combine the cream cheese,

horseradish, garlic powder and curry; set aside.
2. With a vegetable peeler or metal cheese slicer, cut
12 very thin slices down the length of the cucumber;
pat dry. Spread about 1 teaspoon cream cheese
mixture down the center of each cucumber slice. Roll
up.
3. Arrange salmon on top of rolls; sprinkle lightly with
salt and pepper. Garnish with chives
 VI. Evaluation:
A. Rubrics for Food preparation
Outstanding
CRITERIA
4 pts
Student demonstrated a
Cooperation/ willingness to complete all
Participation tasks. Participated very well
though the whole process of
preparation.
Student followed safety rules
and food handling procedures
Safety & Cleanliness excellently. The student left the procedures well. Student left
work space very tidy and clean. working area clean and tidy.
The dishes were all cleaned.
The tables were tidy and dry.
The recipe is associated with
the country assigned to the
student.
Cultural Relevance The recipe is linked to the
country's food culture by
accurate and interesting
supporting evidence
The presentation was very
Plate Presentation
creative. It contained excellent
color and plate well organized.
Correct preparation of food
Final Product products resulted in excellent
flavor profiles, texture and
consistency.
TOTAL Score Points
Points and Grade Evaluated:
20 (1.0)
18-19 (1.25)
17 (1.5 )
16 (1.75)
15 (2.0)
Very Satisfactory Satisfactory Poor Score
3 pts 2 pts 1 pt Points
Student demonstrated some Student demonstrated some
Student participated but tended to
willingness to complete all willingness to complete all
play. Refuse non-preferred tasks,
tasks. Participated well tasks. Participated fairly well
or quit before all tasks were
though the whole process of though the whole process of
complete.
preparation. preparation.
Student followed safety rules
Student followed safety
and food handling procedures Student barely followed safety
rules and food handling
fairly. Students left working rules and food handling. Students
area fairly clean and tidy. Not left working area untidy. Very few
all dishes were washed. dishes were washed. Tables were
Some dishes were washed.
Tables were fairly clean and not clean and dry.
Tables were clean and dry.
dry.
Two outstanding criteria
met, without elaboration or One outstanding criterion met. None of the outsanding criteria met
great detail.
The presentation was The presentation was fair. It
The presentation was good. It
creative. It contained very contained some color and plate
contained color and plate was
good color and plate was was organized with some
fairly organized.
organized. creativity.
Correct preparation of food Correct preparation of food
Final food product was edible; but
products resulted in very products resulted in good
lacked in flavor, texture and
good flavor profiles, texture flavor profiles, texture and
consistency.
and consistency. consistency.
 14 (2.25)
12-13 (2.5)
11 (2.75)
10 (3.0)
8-9 4.0)
7- below (5.0)
VII. Documentation & Reflection:
Before they start to prepare their Spanish dish, Group 1 wear
personal protective equipment (PPE). After that they organized and prepare
the equipment and ingredients they would use in preparing the dish. Group 1
applied the mise en place preparation of the ingredients they will use.

Sthib tasked with Documentation. After wearing our PPE, Jackie and
Rona started to sliced the cucumber thinly using peeler, while April Pauline
started mixing the ingredients for the cream cheese mixture.
 After that, April and Rona defrosted the Smoked Salmon and put it in a
plate. Then Janeil started to remove the unnecessary part of the salmon.

After all ingredients prepare, Jackie and Chriselle started to put the
cream cheese mixture to the cucumber and roll it and stick together with the
use of toothpick.
 As a result here’s the final look of Cucumber Roll that is made by the
Group 1.

VIII. Evaluation

 Regarding to the Cucumber Roll,. Ma'am Niella said that it has a nice
taste.
 Regarding to the , Ma’am Niella said that the serving is well good and
organized.
 The group received compliments on the food's presentation.

IX. References:

https://www.tasteofhome.com/recipes/cucumber-rolls/