Calbiga National High School: Prepare Appetizers

Republic of the Philippines
Department of Education
Regional Office No. VIII
Division of Samar
CALBIGA NATIONAL HIGH SCHOOL
Calbiga II District
Macaalan, Calbiga, Samar
Grade 7 -10 ID# (303597) Grade 11 -12 ID #(344804)
Email: calbiganhs.303597/@deped.gov.ph
Facebook: https: //www.facebook.com/303597/CalbigaNHS
CAREGIVING -10 (SPECAILIZATION)
Name/Pangalan: _____________________________________________________
Grade Level/lebel: __________________________
Section/ Seksiyon: __________________________
Date:Petsa: ________________________________
LEARNING ACTIVITY SHEETS/GAWAING PAGKATUTO:
PREPARE APPETIZERS
I .Background Information for Learners/Panimula (Susing Konsepto):

(Brief discussion of the lesson, if possible cite example):
CANAPÉ SPREADS OR TOPPINGS
 Canapé butters can be made ahead and spread on soft breads or crisp crouton bases
at the last minute.
 They add flavor and color to the canapé base. Canapés should be sharp in flavor.
Often, contrasting flavors are used together on the same piece.
 For contrast you may combine spreads with sweet-sour, salty-bland, and strong-mild
flavors, but avoid flavors that do not blend well. For example, do not mix fish with
fruit.
The following tasty butters add flavor to canapés.
They are made by blending ¼ cup creamed butter with each of the following combinations:
1. Chive butter: 1 tablespoon finely chopped chives, 1 teaspoon lemon juice, dash
of salt, and dash of pepper
2. Cheese butter: ¼ cup softened cheese (sharp or smoke-flavored) and dash of

Cayenne pepper
3. Garlic butter: 1 small clove garlic (crushed) or ¼ teaspoon garlic powder, dash of
hot pepper sauce, and dash of salt
4. Lemon butter: ½ grated lemon rind, 1 tablespoon juice, dash of nutmeg, and dash
of salt
5. Meat spreads may also be used. These can be purchased or made at home.
Examples of these are liver spread, potted ham, and shrimp spread.
Here are some examples of toppings and garnish combinations.
Topping : Garnish Lobster butter Shrimp, parsley Cream cheese Smoked salmon, chopped
onion, chopped parsley Mustard butter Sliced ham rolled around asparagus Pimiento butter
Smoked oysters, clams Butter Salami, slices of pickles, cheese Parsley butter Sardines,
mackerel, capers
CANAPÉ GARNISHES
Garnishes for canapés are neatly cut portions of pork, beef, fish and seafood, eggs, cheese,
olives, pimiento, and pickles which are used to provide visual appeal. These pieces should
harmonize with the size and shape of the canapé base.
Garnishes – an item or substances used as a decoration or embellishment accompanying a
prepared food dish or drink.
EXAMPLE OF CANAPÉ GARNISHES with Nutritive Value
CROUTONS are buttered bread shapes baked in the oven until crisp and brown. Crisp pan de
sal halves make perfect croutons. The term also refers to small cubes of bread fried with
herbs and spices or baked for use as garnish for soups and salads.
FINGER FOOD
Finger food is food meant to be eaten directly using the hands, in contrast to food eaten with a knife
and fork, chopsticks, or other utensils. In some cultures, food is almost always eaten with the hands;
for example, Ethiopian cuisine is eaten by rolling various dishes up in injera bread. In the South
Asian subcontinent, food is traditionally always eaten with hands. Foods considered street foods are
frequently, though not exclusively, finger foods.
The Art of Presentation: Appetizers
Making delightful food is only part of cooking – you must also learn the art of presentation
while you master cooking trends. How your food looks on a plate or on a spread in a buffet
will get people intrigued. Dressing up appetizers is fun and with a few good tools and tricks,
you will be able to not only make great-tasting food – but you can also call yourself a food
stylist.
How to create visually appealing appetizers:
Ice bowls: If you are serving fruits or seafood bites as a precursor to the meal, use plastic
containers to put together ice bowls. Put some water in a plastic bowl and then refrigerate.
Small bites: Try to keep appetizers bite-sized, as they look nicer on plates and spreads. The
smaller the starters, the more room you will have to play with the decor and focus on dressing
up the rolls or plates.
Garnish: For cold appetizers, lay out beds of lettuce on the plate or tray and then place small
amounts of the starter on top. This can be done on a larger tray, so be sure to present the food
in a way that the piece of lettuce is shown.
Color is a big part of food decor, so you should try to provide starters in several colored
variations. Even with a cheese plate, alternate two types of cheeses in different colors on a
tray.
If you use a paintbrush to spread a thin layer of butter on the outside of appetizers such as egg
rolls or mini-sandwiches, you can then stick a small amount of basil or cilantro on the item.
The butter will cause the garnish to stick so your starter is colorful and dressed up. Spices can
also be sprinkled on top of plates and appetizers to add more flavor and color.
Intricate trays and dishes: One of the easiest ways to make your starters shine is to choose
plates, trays and bowls with pre-existing designs.
SAFE FOOD HANDLING

The Core Four Practices
Right now, there may be an invisible enemy ready to strike. It is called BAC
(bacteria) that can make people sick. In fact, even though consumers cannot see BAC – or
smell or feel it – millions may already be invading food products, kitchen surfaces, knives,
and other utensils. But consumers have the power to fight BAC and to keep food safe from
harmful bacteria. It‘s as easy as following these four simple steps:
CLEAN: Wash hands and surfaces often
SEPARAT: Don‘t cross-contaminate
COOK: Cook to proper temperature
CHILL: Refrigerate promptly
II: Learning Competencies with code? Kasanayan Pagkatuto at kods:
LO1. Prepare a range of Appetizers

1.1 Discussed principles and procedures in the preparing appetizers, sandwiches and desserts.
TLE –HECGCM9-12 Ia –d -1
III: Directions/ Instruction / Panuto:

Let us determine how much you have learned about the principles in preparing appetizers.
IV: Exercise/Activity/Pamaraan:
Activity I: IDENTIFICATION
A. Direction: Identify the tools, equipment, and utensils used in preparing appetizers.
1. These comes from a sets containing a small, medium, and large. With slanted sides
are better than those with straight sides, because slanted sides make mixing easier.
2. A utensils consisting of a small shallow bowl, oval or round, at the end of a handle, it
is used primarily for serving, in food preparation to mix, stir and toss ingredients.
3. This are used for measuring items such as flour, sugar, and shortening.
4. These are made of clear glass or plastic. It has line on the outside of a so that you
can measure 1 cup or fractions and a spout to make pouring easier.
5. This is the only surface on which you should do cutting or chopping. They come in
large and small sizes
Activity II: Principles in Preparing Appetizers.

B. Direction: Read and analyse the following statements. Select TRUE if the statement is
correct and FALSE if it is incorrect. Write your answer in the space provided before
each item.
1. 100 guests mean making and arranging 600 or more varied appetizers. 2
2. Hors d‘oeuvres and canapés do keep their appearance well for a long period of
time.
3. Dry canapé bases, stored dry, keep well for several days.
4. Hot food should be kept at temperature above 71º Celsius or served immediately.
5. Butters and spreads hold well in the cooler or refrigerator when not covered.
Activity III: KNOW YOUR KITCHEN UTENSILS

C. Direction: Complete the table below by providing the utensil appropriate for the given
activity. Write your answer in the space provided below. You will be graded buy a
Rubrics.
ACTIVITY UTENSILS
1. Cut buns into bite size pieces.
2. Drain the marinated chicken.
3. Cake icing, whipped cream, duchesse potatoes, and soft dough.
4. Fan frying when a very steady, even heat is needed.
5. Open many different sizes of cans.
CRITERIA (100%) STUDENT SCORING

S SCORE CRITERIA
Completed tables 1 -5 by providing utensils appropriate for 10
the given activity.
Provide 4 utensils appropriate for the given activity. 9
Provide 3 utensil appropriate for the given activity. 7
Failed to provide utensils appropriate for the given activity. 1
V: Guide questions (If necessary)

What are the advantages of the Core Four Practices in preparing Food?
Answer:
VI. Rubric for Scoring/Rubrik sa Pagpupuntos (if necessary):

Find out by accomplishing the score Rubrics honestly and sincerely. Remember it is your
learning at stake!
CRITERIA (100%) STUDENT SCORING

S SCORE CRITERIA
Completed tables 1 -5 by providing utensils appropriate for 10
the given activity.
Provide 3 utensil appropriate for the given activity. 7
Failed to provide utensils appropriate for the given activity. 1
VII: Reflection/Pangwakas:
What have you learned?

Answer:
___________________________________________________________________________
_________________________________________________________________________
How will you apply what have you learned?

Answer:
VIII: Refference of Learners/Mga Sangunian:

-LM-Caregiving-G10
- LM –Cookery G -10
IX: Answer Key/Susi sa Pagwawasto:
Prepared by:
DONNA T.CANOLITA
Secondary School Teacher I

Calbiga National High School: Prepare Appetizers

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Republic of the Philippines

CAREGIVING -10 (SPECAILIZATION)

LEARNING ACTIVITY SHEETS/GAWAING PAGKATUTO:

I .Background Information for Learners/Panimula (Susing Konsepto):

CANAPÉ SPREADS OR TOPPINGS

2. Cheese butter: ¼ cup softened cheese (sharp or smoke-flavored) and dash of

Here are some examples of toppings and garnish combinations.

EXAMPLE OF CANAPÉ GARNISHES with Nutritive Value

How to create visually appealing appetizers:

SAFE FOOD HANDLING

LO1. Prepare a range of Appetizers

III: Directions/ Instruction / Panuto:

Activity II: Principles in Preparing Appetizers.

Activity III: KNOW YOUR KITCHEN UTENSILS

CRITERIA (100%) STUDENT SCORING

V: Guide questions (If necessary)

VI. Rubric for Scoring/Rubrik sa Pagpupuntos (if necessary):

CRITERIA (100%) STUDENT SCORING

What have you learned?

How will you apply what have you learned?

VIII: Refference of Learners/Mga Sangunian:

IX: Answer Key/Susi sa Pagwawasto:

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