TLE GRADE 9 COOKERY

LO 2. Prepare a Range of
Appetizers
ERMA G. JALEM
TLE Teacher, G9
DNHS,DUMINGAG,ZDS
 EVERYBODY,
WELCOME TO OUR
CLASS
WHO ARE NOT
HERE TODAY?
PLEASE GO TO YOUR OLD
GROUP, We will have our activity.

ANG SINUMANG NAKAKALIMOT

SA KANILANG GRUPO AY PARA
NA RING NAGHAHANAP KA NG
BAGO. BAWAL YON NOH…
ACTIVITY
APPETIZER
 Objectives:

At the end of the lesson the students will be

able to:
A. Define appetizer
B. Classify the range appetizer
C Demonstrate correct procedure in preparing
appetizer
D. Write or give a short reflection during and
after the preparation
 AN APPETIZER
- Is a food or drink served usually before a
meal to stimulate the appetite.
- It is prepared into bits and pieces to
enhance the taste buds and increase the
craving for foods.
- It provides a natural transition to the
main meal.
 UNLOCKING DIFFICULT WORDS
Crudités /[kʁydite]; are French appetizers consisting of
sliced or whole raw vegetables which are typically dipped
in a vinegar or other dipping sauce.
hors d'oeuvre /ôr ˈdərv/ -a small savory dish,
typically one served as an appetizer.
Mise en place (MEEZ ahn plahs) is a French term for
having all your ingredients measured, cut, peeled,
sliced, grated, etc. before you start cooking.
Video Presentation
CLASSIFICATIONS OF APPETIZER
 CLASSIFICATIONS OF APPETIZER

are made out of thin

slices of bread in
different shapes .
 CLASSIFICATIONS OF APPETIZER

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.
 CLASSIFICATIONS OF APPETIZER

They could be served hot or

cold. There are no set recipes
for the making of
canapés.
 CLASSIFICATIONS OF APPETIZER

It is a finger food consisting of

three parts: a base, a spread
or topping
and garnish .
 Canapés

Consists of Three Parts

 PARTS OF CANAPÈ:

A. Base – holds the spread and garnish.

Crackers and toasts are firmer and give a
pleasing texture and crispness to the canapé.
Suggestions for canapés bases are:
Bread Cut-Outs Toast Cut-Outs

Crackers
 PARTS OF CANAPÈ :
Melba Toast Tiny Unsweetened Tortilla chips

Pastry Shells

Tiny biscuit Polenta cutout Miniature pancakes

 PARTS OF CANAPÈ :
B. Spread - placed on top of the base so the
garnish sticks to it without falling off.
Three types of spreads

1. Flavored butter – made from softened

butters with
flavorings.
 :
2. Flavored Cream Cheese-made from flavored
butters, except cream cheese 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.
 PARTS OF CANAPÈ :
c. Garnish – any food item or
combination of items placed on top
of the spread which usually gives
color, design, and texture or flavor
accent to the canapé
CLASSIFICATIONS OF APPETIZER
 CLASSIFICATIONS OF
APPETIZER:

are usually juices of orange,

pineapple, grapefruit or
tomatoes served with cold
salad dressings.
CLASSIFICATIONS OF APPETIZ
 CLASSIFICATIONS OF APPETIZ

French term meaning “outside

the work” that is, "not part of
the ordinary set of courses in a
meal." 
 CLASSIFICATIONS OF APPETIZ

It is served on individual
plate when guests are
seated.
 :CLASSIFICATIONS OF APPETIZ

Sometimes this is simply placed

on a platter and passed around.
Hors d’oeuvres are served cold
or hot.
:CLASSIFICATIONS OF APPETIZ
 :CLASSIFICATIONS OF APPETIZ

are small portions and usually

display the characteristics
found in most salad.
:CLASSIFICATIONS OF APPETIZ
 :CLASSIFICATIONS OF APPETIZ

are popular accompaniments to

potato chips, crackers, and raw
vegetables.
 :CLASSIFICATIONS OF APPETIZ

It must not be so thick that it cannot

be scooped up without breaking the
chip or crackers, but it must be thick
enough to stick to the items used as
dippers.
CLASSIFICATIONS OF APPETIZ
 CLASSIFICATIONS OF APPETIZ

are pickled item which are

raw, crisp vegetables such as
julienne carrots or celery
sticks.
 CLASSIFICATIONS OF APPETIZ

Relishes are generally placed

before the guest in a slightly,
deep, boat shape dish.
CLASSIFICATIONS OF APPETIZ
 CLASSIFICATIONS OF APPETIZ

are the simplest

appetizer .
 CLASSIFICATIONS OF APPETIZ

Fruits are good appetizers because

they give an attractive
appearance, fragrance, appealing
taste and delicious flavor.
 CLASSIFICATIONS OF APPETIZ

Finger foods –
• 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.
 CLASSIFICATIONS OF APPETIZ
Finger foods
If you want to serve your favorite
homemade sausages, cut them into small
pieces, wrap them with a small piece of
pastry shell and bake. Or, serve your
favorite baked sweet potato fries with a
mayonnaise.
 CLASSIFICATIONS OF APPETIZ
Finger foods
Since appetizers should always easy to
pick up with the fingers, it should never
be drippy or messy so you need to avoid
certain fruits or veggies (for example,
chunks of avocado or watermelon are
probably not the best appetizer choices).
 Summary

• Prepare a range of appetizers

Classification of Appetizers
•1. Cocktail 2. Hors d’ oeuvres
•3. Canape 4. Relishes/Crudites
•5. Petite Salads 6. Chips and Dips
•7. Fresh fruits and vegetables
•8. Finger foods
Would you like to know
how to prepare a simple
appetizer today?
•Before we start our performance,
do not forget to wear our
PPE/PPE
•Now that we already guided, we
will start now!
CLASSIC DEVILLED EGGS
Classic Devilled Eggs
 : INGREDIENTS
• Ingredients:

6 Eggs 1 tsp white vinegar

1tsp yellow mustard 1/8 tsp. salt
Freshly ground black pepper
Smoked Spanish paprika, for garnish
 : PROCEDURES:
Place eggs in a single layer in a saucepan
½ inch of water above the eggs. Heat on
high to low, and cook for 1 minute.
Remove from heat and leave covered for
14 minutes, then rinse under cold water
continuously for 1 minute.
 PROCEDURES:
Crack egg shells and carefully peel under
cool running water. Gently dry with paper
towels. Slice the eggs in half lengthwise,
removing yolks to a medium bowl, and
placing the whites on a serving platter.
Mash the yolks into a fine crumble using a
fork. Add mayonnaise, vinegar, mustard,
salt and pepper and mix well.
 PROCEDURES:
Evenly disperse heaping
teaspoons of the yolk mixture
into the egg whites. Sprinkle with
paprika and serve.
•RETURN DEMO
 : Self-Assessment:
Make a performance self-reflection on the recipes
executed by answering questions below.
Write your answers in your activity
notebook.
•QUESTIONS:
1. What part of the performance you
enjoyed the most and you find exciting?
 :

What are the possible

difficulties encountered while
preparing the recipe?
II. Submission of Project Plan and Evaluation base on the rubrics for rating.
RUBRICS:
 : ASSIGNMENT:

STUDY THE VIDEO PRESENTATIO

AND
BE READY FOR THE TEST
TOMMOROW.
Reference:
http://www.mahalo.com/appetizers/
 QUOTE:

I don't think people have s

een yet what I can really do
. Only appetizers
!
Thank
You!!!!!! ERMA G. JALEM
Demonstrator