DON MARIANO MARCOS MEMORIAL STATE UNIVERSITY

MID-LA UNION CAMPUS

City of San Fernando, La Union

COLLEGE OF EDUCATION
LABORATORY HIGH SCHOOL

A Detailed Lesson Plan in TLE- Cookery 9

November 03, 2022

I. OBJECTIVES
At the end of the lesson, the students should be able to:
a. Identify the guidelines in preparing and serving appetizers;
b. Recognize the importance of following the proper ways of presenting
appetizers; and
c. Observe health and safety practices in preparing appetizers.

II. SUBJECT MATTER

a. Topic: Preparing appetizers
Sub- Topic: Preparing and Serving Appetizers; Health and Safety Practices
in Preparing Appetizers; and Ways of Presenting Appetizers
b. Instructional Materials: Laptop, TV, PowerPoint, Textbooks
c. References:
Books: Basbas L. (2018). Learning and Living in the 21st Century Cookery.
Rex Printing Company Inc.
d. Values Integration: Appreciate the importance following the proper ways of
presenting appetizers and observe health and safety practices in preparing
appetizers

III. PROCEDURES
TEACHER’S ACTIVITY STUDENT’S ACTIVITY

A. ROUTINARY ACTIVITIES
1. Prayer

Hello class. May I ask our prayer leader

to come in front and lead us a prayer. Let’s bow our heads.

Lord, we thank you for granting us this

opportunity to come together in this
fashion to increase our knowledge.
Lord, you said that if anyone lacks
wisdom, they should ask you and you
will give liberally without reservation.
I pray today that you grant us wisdom,
knowledge and understanding.
Increase our capacity, Lord, as we
learn. Give us understanding, Oh God,
that we will be able to grasp whatever
is being taught. May what we receive
today be beneficial to our growth and
development. All this we ask through
Jesus Christ, amen.
 2. Greetings

Good morning, class.

Good morning, Ma’am.
How are you today?
We’re fine, Ma’am.
That’s great!

Before we start, will you please

arrange your seats and pick up those
pieces of papers under your chairs.

3. Checking of Attendance

Let’s check your attendance.

Say “present” if your name is called.

Do you get it class?

(Teacher checking the attendance)

Yes, Ma’am.

4. Review

What was our topic yesterday?

It was about preparing appetizers,
Ma’am.
What are appetizers?
Appetizers are small portion of food
served before the meal which
stimulates one’s appetite, Ma’am.

Very good. What about the seven

classifications of appetizers? These are fruit appetizers, canapés,
grilled, pastries, tasty tidbits,
vegetable hors d’oeuvres, and
beverages, Ma’am.

Precisely!

What do you mean by mise en place or

setting everything in place? It means preparing and arranging
everything you will need before the
cooking process in order to save time
and achieve the desired output.

That’s right!

What is this tool that is used in cutting

dough into desired shapes? Cookie cutter, Ma’am.
What about this equipment used to
store appetizers and prolong their shelf Refrigerator, Ma’am.
life?

Very good. I guess you have understood Yes, Ma’am.

our topic yesterday. Am I right class?

Great!

B. MOTIVATION

Before we proceed, let’s have a brain

exercise.

Identify the statements whether they

are true or false.

1. Prepare food that is easy to

serve. Allow your guests to serve
themselves to save on trips to
the kitchen and the need for
more human resources.
True, Ma’am.
Is it true or false?

That’s right.

2. Prepare dishes that are new to

you. Be creative and experiment
new appetizers for the guests.
False, Ma’am.
Is it true or false?

Precisely!

3. Make your own multicolored and

multiflavored ice cubes by
adding food coloring and
peppermint, orange, lemon,
lime, or pandan flavors to the
water in ice trays before
freezing to perk up the taste and
appearance of your punch.
True, Ma’am.
Is it true or false?

That’s correct.

4. Plan ahead. Make a complete list

of the items that you need and
be sure to purchase them in one
trip. Always check and recheck
to see if everything is available
when needed.
 True, Ma’am.
Is it true or false?

Exactly.

5. Appetizers can be served

portion- controlled only by
cutting them into bite- sized
portions such as savory cakes,
cupcakes, muffins, pastries,
breads, and cold cuts like
sausages, hotdogs, hams,
bacons, salami, pepperoni, and
the like. False, Ma’am.

Is it true or false?

Very good.

C. DISCUSSION

Our topic for today is all about

preparing and serving appetizers,
health and safety practices in preparing
appetizers, and ways of presenting
appetizers.

This morning you are expected to:

a. Identify the guidelines in
preparing and serving
appetizers;
b. Recognize the importance of
following the proper ways of
presenting appetizers; and
c. Observe health and safety
practices in preparing
appetizers.

Preparing and Serving Appetizers

1. Prepare dishes that your already
The following are some guidelines in know.
preparing appetizers for parties or
similar celebrations.

Kindly read number one Ms. Flores.

It means that you should not attempt

to experiment new recipe to avoid food
wastage and embarrassment if the dish
does not turn out right. Just prepare
what you’re good at and just
experiment some other time.
2. Consider the age, gender,
occupation, nationality, or
religion of guests and the
occasion.
Please read number two.

It is very important to know and

consider this information about your
guests in order to provide them the
best and the most appropriate
appetizer. For example, your guest will
be from Italy then you will be able to
prepare Italian appetizers such as 3. Make sure that the expenses are
carbonara arancini, potato focaccia within your food budget.
rolls, bruschetta of spring vegetables,
and many other Italian delicacies.

What is number three?

Meaning, the quantity and quality of

the food you serve depend on how
much money is allotted. Do not
overspend. Stretch your peso. Think of 4. Keep the season in mind.
economical yet appealing recipes. You
may also reuse your current food
stocks.

What about number 4?

For instance, summer parties need cool 5. Prepare food that is easy to
and refreshing appetizers such as fresh serve.
fruits, ice- cold beverages, and
sandwiches with light fillings and
pastries.

Kindly read number five.

Allow your guests to serve themselves

to save on trips to the kitchen and the
need for more human resources. 6. Plan ahead.
However, this is not applicable to all
especially fine dining wherein self-
service is not applied.

Please read number six.

It is very important because it will help

you achieve your task earlier or on
time. Make a complete list of the items
that you need and be sure to purchase 7. Do not overfeed or underfeed
them in one trip. Always check and your guests.
recheck to see if everything is available
when needed.
What is number seven?

For appetizers, serve only one, two, or

at most three very light ones so that
the guests are not full when dinner is
served. However, if it’s an open- ended
party that may last for several hours, a 8. Make your own multicolored and
variety of appetizers like canapés, hors multiflavored ice cubes.
d’oeuvres, and beverages can be
served.

Kindly read number eight.

Add food coloring and peppermint,

orange, lemon, lime, or pandan flavors 9. Vary the floats in your punch
to the water in ice trays before bowls.
freezing to perk up the taste and
appearance of your punch.

What about number nine?

You may use chopped apples, cherries,
sliced oranges, and dices multicolored
gelatin. Flowers like roses, gardenias,
and lilies can also serve as attractive
decors.
10. Use multicolored party breads
sliced in any shape you like as
base for canapés.

Please read number ten.

11.Create variations in your

Its purpose is to make your appetizers mayonnaise.
more attractive and appealing to the
eye.

What is number eleven?

Green mayonnaise can be made by

adding spinach puree; red mayonnaise
by adding paprika, tomato, or cayenne
pepper, nippy mayonnaise by adding
horseradish, condiments, sauce, white
or chili pepper; and cheese mayonnaise 12.Try mayonnaise dips with
by adding shredded cheese. These are crunchy vegetables such as
also called dips which are good for celery, carrot, cucumber,
crunchy vegetables. lettuce, turnip, radish, tomato,
mushroom, and the like.
Last number, kindly read.

Fresh vegetables with dip are called

crudité which means “raw things.”

Health and Safety Practices in

Preparing Appetizers

Safety practices should be strictly

observed in preparing appetizers to 1. Wear appropriate and clean
ensure the health of the customers or working clothes.
family members who partake of the
food. Safe practices to be observed
include the following:

Kindly read number one.

Always wear your clean hair net, face 2. Wear a mask when coughing or
mask, apron, hand gloves as well as affected with colds or other
clean towels for hand and dishes. infectious diseases.
Moreover, wear comfortable shoes.

What is the second one?

Moreover, those with open wounds or

cuts should be treated properly,
disinfected and covered with sterile
gauze. Sick employees on the other
hand should be advised not to report to
work.
3. Wear clean gloves in handling
food and other ingredients to
avoid contamination.

Please read number three.

4. Keep working areas and

Always change your gloves after premises clean.
handling raw ingredients especially
meats to avoid contamination of foods.

What is number four?

Make sure that your working area is
free from clutter, dirt or dust and focal
wastes. Working surfaces should be
cleaned and disinfected properly and
regularly.
5. Kitchen tools, utensil, and
equipment should be thoroughly
cleaned and dried before using
during the food preparation
process.

What about number five?

6. Store appetizers in a clean and

safe storage area with
Moreover, tools, utensil, and prescribes temperature to
equipment must also be properly maintain their quality.
sanitized to kill the germs and bacteria
left.

Kindly read the last number.

Store appetizers in a clean refrigerator

in order to prolong its shelf life and
maintain its quality.

Ways of Presenting Appetizers

Here are some ways to present and

serve appetizers.

1. Place and arrange appetizers

individually in multicolored
paper cups and in silver,
stainless steel, glass, ceramic or
porcelain platters, and trays.
2. Appetizers can be served whole
or portion controlled by cutting
them into bite- sized portions
such as savory cakes, cupcakes,
muffins, pastries, breads, and
cold cuts like sausages, hotdogs,
hams, bacons, salami,
pepperoni, and the like.
3. Cover with foil a whole pumpkin,
bottle gourd or upo. Stick into
the foil wrapped vegetable
hotdog flowerets, marshmallows,
sliced pickles held with cocktail
toothpicks.
4. You can also arrange appetizers
in rotating trays like Lazy Susan,
platform or multilayered fruit
trays. Appetizers skewered in
toothpicks can be served warm
 in chafing dish.
None, Ma’am.
These are some of the many ways of
presenting appetizers.

That ends our discussion. I hope you

learned something.
Do you have any questions or
clarifications? Consider the age, gender, occupation,
nationality, or religion of guests and
the occasion, Ma’am.
D. GENERALIZATION

Give me some guidelines in preparing Make sure that the expenses are within
appetizers for parties or similar your food budget, Ma’am.
celebrations.

Wear appropriate and clean working

Very good. What else? clothes, Ma’am.

Kitchen tools, utensil, and equipment

How about the health and safety should be thoroughly cleaned and
practices to be observed in preparing dried before using during the food
appetizers? preparation process, Ma’am.

Great! Another.

Place and arrange appetizers

individually in multicolored paper cups
and in silver, stainless steel, glass,
Precisely! ceramic or porcelain platters, and
trays.

Can you give me one way of presenting

appetizers?

Yes, Ma’am.

Very good. I guess you have understood

our topic today. Am I right class?

E. APPLICATION

Let’s see how much you have learned.

Prepare and present your own

appetizer.

GUIDELINES:
 Wear your proper cooking outfit.
 Prepare your needed
ingredients, tools and
equipment.
 Observe health and safety
practices before, during, and
after the cooking/ preparation
process.

Your output will be evaluated using the

given rubrics below.

Rubrics in Evaluating your Output

DIMENSION PERFORMANCE LEVEL

Very Needs No Point

Excellent Satisfactory Satisfactory Improvement Attemp s
(4 pts.) (3 pts.) (2 pts.) (1 pt.) t Earne
(0 pt.) d
Cleanlines Observe Observe Observe Observe No
s and cleanliness cleanliness cleanliness cleanliness attem
Sanitation and and and and pt
sanitation in sanitation sanitation sanitation
all times. most of the not so sometimes.
time. frequent
times.
Proper Used proper Used proper Used proper Used proper No
usage of tools and tools and tools and tools and attem
tools and equipment equipment equipment equipment pt
equipment in in in in
in preparation preparation preparation preparation
preparatio and cooking and cooking and cooking and cooking
n and in all times. most of the sometimes. incorrectly.
cooking time.
Appetizer
Innovation The The The The No
appetizer is appetizer is appetizer is appetizer is attem
completely slightly original but not original pt
innovative original and less and not
and original. innovative. innovative. innovative
Plating The The The The No
and presentation presentation presentation presentation attem
presentati of appetizer of appetizer of appetizer of appetizer pt
on is neat and is neat but is neat but is not good
the color is the color is the color is as well as its
extremely moderately slightly color.
appetizing. appetizing. appetizing.
Combinati The taste is The taste is The taste is The taste is No
on of balance and balance and balance and balance and attem
ingredient ingredients ingredients ingredients ingredients pt
s used are are are are not
complimenti complimenti complimenti complimenti
 ng each ng each ng each ng each
other other other other.
excellently. moderately. slightly.

IV. EVALUATION
Answer the questions/ statement briefly but substantially in a ½ crosswise (2
points each).
1. What is the purpose of appetizer?
2. What is the importance of presenting and serving appetizers properly?
3. Why do you need to wear clean cooking outfit?
4. How does a bad presentation affect the overall quality of the appetizer?
5. Suggest one way of presenting appetizers.

V. ASSIGNMENT
Read Storing Appetizers on your textbook, Living and Learning in the 21 st
Century Cookery, pages 40- 41.

Prepared by:

LENDEN B. DELOS REYES

Pre-service Teacher’s Signature Over Printed
Name

Reviewed by:

EMELYN BASCONES
Cooperating Teacher

Verified by:

PETER PAUL C. CALDERON

Pre-service Teacher Supervisor’s Signature Over
Printed Name
Noted by:

ACE T. CEREMONIA, MATE

OIC-Principal, Laboratory High School