9

SELF-LEARNING MATERIAL
 TLE
Cookery 9
Development Team of the Module

Authors: Maria Lourdes M. Seña /Daisy P. Bawalan

Editor: Virgilio O. Guevarra Jr.., EPS—EPP/TLE/TVL
Reviewer: Celedonio B. Balderas Jr., Schools Division Superintendent
Management Team: Gemma G. Cortez, Ed.D., CID - Chief
Leylanie V. Adao, EPS - LR
Joel D. Salazar, EPS In-charge

SDO Dasmariñas City

Guide in Using Learner’s Module

For the Parents/Guardian

This module is designed to assist you as the learning facilitator at home. It

provides you with activities and lesson information that the learners need to ac-
complish in a distance learning modality.

For the Learner

This module is designed to guide you in your independent learning activities at
your own pace and time. This also aims to help you acquire the competencies re-
quired by the Department of Education at the comfort of your home.
You are expected to answer all activities on separate sheets of paper and submit
the outputs to your respective teachers on the time and date agreed upon.

2
3
 What I need to know?

According to the 2014 Mintel study, consumers increasingly see appetizers

and sides as a preferable meal, with 80% reporting to have ordered appetizers
instead of entrees to make up their own meal. This is partially due to portion
sizes.
This lesson deals with the knowledge skills and attitude required in pre-
paring and presenting appetizers.
At the end of the lesson, you should be able to:
Define the terms appetizer and mise-en-place.
Describe the origin of appetizer.
Explain simple mise-en-place perform at home.
Identify tools and equipment needed in the preparation of appetizers.

DURATION: One (1) Week

4
 What is new?

As a start, let us try to identify with what you already know. It is time to explore!

EXERCISE 1.
The picture below are samples of Mise-en-Place. Look and observe properly, notice
every details and characteristics of the pictures. After doing so, define the term
Mise-en-Place. Write the answer on your notebook.

A B C

Mise-en-Place ___________________________________________________________________

Word Search Puzzle. Find the Kitchen tools and equipment in preparing appetiz-
ers. The word may appear horizontally, vertically, diagonally, backward, or up-
ward. There are at-least eighteen (18) in all. Write the answers on your note-
book.

B A L L U T T E R J K F O R K
D C P B U T T E R C U R L E R
A C H O D S F Y T H B G S R W
L F U A T T G H R I A Y T O I
U D R T N A J U D L L G R T R
T S T E T N T I A L L A A A E
A C O L N I E O X E O S I R W
P G V K L C N L M R O H N E H
S A E M N U H G K A N T E G I
R L N U V T I K B N S Y R I P
E U N J X G O P N O I H Y R B
B T B Z E S T E R I A F U F N
B A C O L A N D E R F R E E U
U P A R I N G K N I F E D R Y
R S V K I T C H E N S H E A R

5
 What I know?

Let us begin to read and understand the lessons provided.

History of Appetizer

Appetizers were originally introduced by the Athenians as a buffet in the early

third century B.C. They would serve sea urchins, cockles, sturgeon, and garlic.
However, they were unpopular to start as these tiny meals weren’t followed up with
a main course, leaving everyone hungry and wanting more. It was not until the
nineteenth century that appetizers truly caught on, as meals evolved into more of a
structured ordeal.
Aperitifs came about by the Romans and were classified as a liquid appetizer
that typically contained alcohol. In addition to inciting hunger like food appetizers,
the purposes for aperitifs were also meant to help with the imminent digestion pro-
cess. These drinks would be shared from a single glass and passed around the table
to all members of the eating party. Aperitifs are still utilized today, typically with the
company of food appetizers.
The word itself, “appetizer,” as being used in the Americas and England in
the1860s, is more of a local flavor than “hors d’oeuvres.” For a time, appetizers are
served between the main course and dessert as a refresher, but by the twentieth
century they had taken their place as a precursor to the main course.
On the other hand it is said that appetizers are the dishes that can 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. Appetizers can include anything from
fish to meat, nuts, and chips. They are often served before dinner or at large family
lunches.

What is Mise En Place?

Mise en place is French for “putting in place” and is used for prepping kitchen
equipment and food before serving. Mise en place, which first began being used in
the late 1800s, is most used today in professional kitchens, cooking shows, cooking
classes, and restaurants. Chances are that you have probably used this method of
cooking before, but you were not aware of the term associated with it.

The term mise en place is a phrase that also refers to the discipline and or-
ganization anyone could practice in the kitchen. According to Alice Henneman
(2020) Mise en place (MEEZ ahn plahs) is a French term for having all your ingredi-
ents measured, cut, peeled, sliced, grated, and prepared before we start cooking.
Pans are prepared. Mixing bowls, tools and equipment set out. It is a technique chef
use to assemble meals so quickly and effortlessly.

6
 What is in?

KITCHEN TOOLS AND EQUIPMENT NEEDED IN PREPARATION OF APPETIZERS

Ball Cutter Rubber Channel Spatula Zester

Spatula Knife
Ball Cutter – sharp edged scoop for cutting out balls of fruits and vegetables
Rubber spatula – used to scrape off contents of bowls.
Channel knife – small hand tool in making garnishes.
Spatula – used for manipulating foods like spreading.
Zester – used to remove zest or citrus peels in thin strips.

French Knife Paring Knife Butter Curler

French knife – for chopping, slicing, and dicing.
Paring knife – used for trimming and paring fruits and vegetables.
Butter curler – used for making butter curls.

Kitchen Shear Cutting Board Potato Masher Wire Whip

Kitchen shear – cutting device for ingredients like scissors.
Cutting board – board for cutting fruits and vegetables.
Potato Masher – designed to press potato and cooked vegetables.
Wire Whip – used for mixing thinner liquids.

Chiller Oven
Chiller – for keeping cold foods chilled for service.
Oven – for baking

7
 OTHER TOOLS AND EQUIPMENT USED IN PREPARING APPETIZERS

Measuring Measuring Glass Measuring Mixing Bowl

Spoons Cups Cup
Measuring spoons are used for measuring dry and liquid ingredients in small quan-
tity.
Measuring cups is used to measure dry ingredients. They come in various sizes and
volumes.
Glass measuring cup is a container which 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.

Mixing bowls – these containers have smooth, rounded interior surfaces with no
creases to retain some mixture.

Mixing Spoon Paring Knife Fork Container

Mixing spoon is used for mixing ingredients. It is made of wood in different sizes
and different length of the handle.
Paring knife is used to remove the skin covering of fruit and vegetables.
Fork is used to combine ingredients.

Strainer Colander
Strainer is a kitchen utensil with a lot of holes in it for separating liquid from solid
Colander (or cullender) is a kitchen utensil used to strain foods such as pasta or
rice or to rinse vegetables

Cooking Stove / Range Refrigerator

Cooking Stove / Range is a kitchen appliance used for cooking food.
Refrigerator is an appliance or compartment which is artificially kept cool and used
to store food and drink.

8
 What is it?

LEARNING TASK 1
Describe the History of Appetizer by supplying your answer to the fol-
lowing questions. Write the answer on your notebook.
Looking back from the history you have read.

1. Who introduced appetizers in early third century B.C.? How did they intro-
duce it? What kind of appetizers they served?
———————————————————————————————————————
———————————————————————————————————————
———————————————————————————————————————

2. What thus Roman Empire told about Appetizers?

———————————————————————————————————————
———————————————————————————————————————
———————————————————————————————————————

3. What is the content of the Aperitifs? What is its purpose?

———————————————————————————————————————
———————————————————————————————————————
———————————————————————————————————————

4. How did America and England in 1860’s used the term “appetizer?
———————————————————————————————————————
———————————————————————————————————————
———————————————————————————————————————

5.Why does it said that appetizers are considered as dishes from Filipinos?
———————————————————————————————————————
———————————————————————————————————————
———————————————————————————————————————

9
 LEARNING TASK 2
Identify the following Kitchen tools and Equipment for preparing appetizers. Write their
names on your notebook.

10
 What is more?

PERFORMANCE TASK 1
On your notebook, list down all the utensils you can find in your kitchen. De-
scribe how it is used. Follow the format.

11
 What I can do?

PERFORMANCE TASK 2
ACRONYM. With what you learned from mise-en-place and history of appetizer lessons;
you can now give your own definition for appetizer. For you to be able to remember its meaning,
give an acronym for Appetizer. You can utilize the words from mise-en-place and history of appe-
tizer as your reference. Write the answer on your notebook.

A - ____________________________________________________________

P - ____________________________________________________________

P - ____________________________________________________________

E - ____________________________________________________________

T - ____________________________________________________________

I - ____________________________________________________________

Z - ____________________________________________________________

E - ____________________________________________________________

R - ____________________________________________________________

12
 What else can I do?

PERFORMANCE TASK NO. 3

Mise – En – Place activity at home. Describe how do you or your family

apply mise-en-place on the following activity. Write the answers on your notebook.

Cooking – Chicken Sinigang

Washing Dishes
Washing Clothes

13
 What I have learned?

FINAL TASK 1.

On your notebook, answer the following questions:

What have you learned?

______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________

How is it important to know the different kitchen tools and utensils to you?
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________

How is Mise-en-place helpful in your daily cooking routine?

_____________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________

If you were given a chance to create a new kitchen tools and equipment, what
would it be and why? How will consumer use it?
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________

14
 What I can achieve?

FINAL TASK 2.
Multiple Choice. Read the statement carefully and choose the best answer. Write
the letter of your answer on your notebook.
1. It is used for washing or draining vegetables, fruits, pastas, and other foods.
A. Bowl with Holes C. Drainer
B. Colander D. Sieve
2. A whisk is used to:
A. blend ingredients until smooth or incorporate air to mixture
B. measure liquid ingredients
C. grab or turn foods
D. serve spaghetti or pasta
3. Which one of these is NOT a standard measuring cup size?
A. 1/4 cup C. 1/2 cup
B. 1/3 cup D. 3/4 cup
4. Kitchen shears are used to:
A. slice through poultry breastbones
B. cut bacon to a desired length
C. snip herbs or small vegetables
D. all of the above
5. Used to scrape the sides of bowls and for folding delicate ingredients.
A. slotted spoon C. chef's knife
B. rubber scraper / spatula D. whisk
6. Paring Knife is
A. An all-purpose knife used for cutting fruits and vegetables and carving
poultry.
B. An all-purpose knife used for chopping, slicing and mincing.
C. A smaller knife with a thin blade used to separate meat from the bone.
D. A short knife used for detail work or cutting fruits and vegetables.
7. Which if the following is NOT a standard size measuring spoon?
1/4 teaspoon
1/2 teaspoon
1/2 tablespoon
1 tablespoon

15
16
 What I need to know?
Appetizers in the Filipino cuisine are also known as “hand food” or
“finger food”, called pulutan. The pulutan are served most often with liquors and
non-alcoholic beverages, and will be offered in restaurants as well as local din-
ners, not matter the country’s region. There are different types of pulutan includ-
ing fish, meat, nuts, and chips. Some of the most delicious appetizers include Fili-
pino Satays marinated in a special blend, steamed meatballs sealed in wonton
wrappers and dipped in soy sauce with squeezed kalamansi (Philippine lemon).
At the end of the lesson, you should be able to:
1. List the well-known Filipino Appetizers or being familiar with in the communi-
ty resided.
2. Identify the classifications of appetizers.
3. Recognize the difference between appetizers based on its classification.
4. Describe the basic ingredients of each appetizer’s classification.
5. Distinguish appetizer’s classification that can be made based on the given in-
gredients.
DURATION: One (1) Week

Fill in the blanks with the correct kitchen utensils to complete the
statements. Choices are provided below. Write the answers in your note-
book.
Ball Cutter Butter Curler Channel knife
Cutting board French knife Paring knife
Rubber spatula Spatula Wire Whip
Zester
1. ____________________ is a sharp-edged scoop for cutting out balls of fruits
and vegetables.
2. ____________________ is used to scrape off contents of bowls.
3. ____________________ is a small hand tool in making garnishes.
4. ____________________ is used for manipulating foods like spreading.
5. ____________________ is used for mixing thinner liquids.
6. ____________________ is used to remove zest or citrus peels in thin strips.
7. ____________________ is for chopping, slicing, and dicing.
8. ____________________used for trimming and paring fruits and vegetables.
9. ____________________ is used for making butter curls.
10. ____________________ is used for cutting fruits and vegetables.

17
 What is new?

EXERCISE 1. Unlocking of Difficulties. Rearrange the letters to form the correct

word described in the statement. Write your answer in your notebook.

18
 What I know?
EXERCISE 2.

A. Imagine that the picture of bagoong and Mangga is real in front of you
now. Thinking that the bagoong has a combination of salty, sweet, and spicy taste
partnered with the sourness of the unripe mango. What is your immediate reac-
tion? Describe briefly. Write the answer on your notebook.

B. It just so natural that when we see unripe mango with spicy bagoong cre-
ated stimulation on our appetite, because it is one of the Filipino appetizers we
usually enjoyed. Eating such sumptuous combination or sour, spicy, salty, and
sweet taste, increase our desire to eat more. Now, think of at least ten (10) Filipino
appetizers you or your parents have known. Write the answer on your notebook.

List of Well-known Filipino Appetizers

1. __________________________________________________________

2. __________________________________________________________

3. __________________________________________________________

4. __________________________________________________________

5. __________________________________________________________

6. __________________________________________________________

7. __________________________________________________________

8. __________________________________________________________

9. __________________________________________________________

10.__________________________________________________________

19
 What is in?

Let us begin to read and understand the lessons provided.

Appetizers are foods which stimulate the appetite, through their attractive ap-
pearance, fragrance, or appealing flavor. It is a small pieces or portions of highly sea-
soned food, usually served before a meal to induce and stimulate one’s appetite. It
gives appreciation to the food we eat.
A good appetizer, whether hot or cold should be light and served in small
quantities, Fresh vegetable and salads, fruits, or meat or even fish can be made into
appetizers.

CLASSIFICATION OF APPETIZERS:

1. Cocktails- are usually juices of orange, pineapple, grapefruit, or tomatoes

served with cold salad dressings. It may be in the form of a fruit or vegetable juice
mixed with little alcoholic beverage or seafood like shrimps, crabs, or lobsters served
with slightly seasoned sauce.

20
2. Hors D’ Oeuvres (pronounced in American English as "or-DERVS") refers to small
portions of highly seasoned foods. It is a combination of canapés, olives, stuffed cel-
ery, pickled radishes, and fish. It is served on individual plate when guests are seated.
Sometimes this is simply placed on a platter and passed around. It may be served at a
cocktail party where a full dinner is not being served. Hors d’oeuvres are served cold
or hot.
Example of hors d’ oeuvres:
1. Cheese bite-size cubes
3. Deviled eggs
4. Cheese balls
5. Ham rolls-
6. Antipasto (ann. tee pass’ toe)
7. Liver pate

3. Canapé (pronounced "can-a-PAY") is a type of hors d'oeuvre, or small, easy to

eat food, commonly made with a base of a small piece of bread or pastry with a variety
of toppings, and traditionally served before dinner, usually with cocktails. They are
made from thin slice of bread, pastry, crackers, or biscuits in different small 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 gar-
nish. They could be served hot or cold. There are no set recipes for the making of can-
apés. You may create your own combination of several different colored items on the
cut pieces of bread, toasted or fried and biscuits etc. The larger canapés are termed as
ZAKUSKIS after the Chef Zakuski..

21
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.

22
5. PETITE SALAD - are small portions and usually display the characteristics found
in most salad.

6. CHIPS AND DIPS are popular accompaniments to potato chips, crackers, and raw
vegetables. Proper consistency in the preparation is important for many dips. 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.

7. FRESH FRUITS and VEGETABLES are the simplest appetizer. Fruits are good ap-
petizers because they give an attractive appearance, fragrance, appealing taste, and
delicious flavor. For example, you could serve a platter of thinly sliced cucumbers,
chunks of red bell pepper and baby carrots. For a fruit tray, consider serving red and
green grapes, as well as chunks of mango with toothpicks inserted in them. Since ap-
petizers 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 is probably not the best appetizer choices).

23
8. SOUPS AND CONSOMMES are include in the appetizer category because they
are served in this course more than ever before.

9. 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. 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-based dipping sauce. Individual
quiches filled with ham and cheese is another good option.

SOME OF THE CLASSICAL APPETIZERS ARE THE FOLLOWING:

1. Caviar: The roe of sturgeon fish served with its own accompaniments.

24
 2. Escargots: Snails served with toasted white bread and garlic butter.

3. Shellfish cocktail: Prawns on a bed of shredded lettuce and coated in

mayonnaise.

4. Huitres: Oysters served with its own accompaniments.

5. Smoked salmon: Smoked fish served along with brown bread and lemon seg-
ments.

6. Jus de tomate: Tomato served with salt and Worcestershire sauce.

25
 What is it?

LEARNING TASK 2. Match Colum A with Column B. Identify what

classification of appetizer are the following. Write the answer on your notebook.

COLUMN A COLUMN B

1. a. Canape

2. b. Chips and Dips

3. c. cocktail

4. d. hors d oeuvres

5. e. Fruit and Vegetables

6. f. Petite Salad

7. g. Relish / Crudités

8. h. Escargots

9. i. Finger Food

10. j. Soups

26
 What is more?

PERFORMANCE TASK 1
Look at the pictures of appetizers presented below based on their classification.
Identify its components and composition then recognize the difference between ap-
petizers in terms of its classification, explain in your own words. (15 pts)

27
 What I can do?

PERFORMANCE TASK 2.

Basic Ingredients Description. Based on the studied lesson above,

“Classification of Appetizers According to Ingredients”, describe the basic or com-
mon ingredients you have observed from its classification. Write the answer in
your notebook.

For example, in a Cocktail Appetizer, it is commonly containing liquor or

spirit drinks as its basic ingredients whether it is in a form of drinks or a sea-
food dish.

1. Hors D Oeuvres

________________________________________________________________________

2. Canape

________________________________________________________________________

3. Relishes and Dips

________________________________________________________________________

4. Petite Salad

________________________________________________________________________

5. Chips and Dips

________________________________________________________________________

6. Soups and Consommés

________________________________________________________________________

7. Finger Food

________________________________________________________________________

28
 What else can I do?

PERFORMANCE TASK NO. 3. Given below are the ingredients for you
to utilize on preparing appetizers. All you need to do is write the classification of
appetizers that you can make out of it. Provide short explanation by providing
basic ingredients. Write the answers on your notebook.
For example, out of the ingredients given, I can make a Canape appetizer
with the following ingredients: Fita Crackers, mayonnaise, sliced ham, and minced
onion.
Fresh Cucumber fresh Carrots Pickled cucumber
Cheese mayonnaise Fita Crackers
Salt and pepper sliced ham toasted bread
Cream cheese tomatoes vodka
Cranberry juice cherries orange slices
tartar sauce sour cream minced onion
parsley garlic salt potato chips
broccoli florets crispy onion rings sweet potato fries
celery potatoes green beans
corn peas lean ground beef
chopped onion garlic cloves Bay leaf
cooked chicken egg whites chicken broth
beef broth white pepper

Classifications of Appetizers that can be made from the above ingredients

1.________________________________________________________________________

2.________________________________________________________________________

3.________________________________________________________________________

4.________________________________________________________________________

5.________________________________________________________________________

6.________________________________________________________________________

7.________________________________________________________________________
29
 What I have learned?

FINAL TASK 1. Sum-up activity

Identify following statements according to the describes classification of Ap-
petizers. Choices are given below. Write the answer on your answer sheet.

Canape Chips and Dips Cocktails

Fresh Fruits and Vegetables Hors D Oeuvre Petite Salad
Relishes and Crudités Soup and Consommé Finger Food

1. These are usually juice from orange, pineapple, grapefruit, or tomatoes served
with cold sauce or salad dressings.

2. It is small portion of highly seasoned foods. It is a combination of canapes, ol-

ives, stuffed celery, pickled radishes, and fish.

3. These are made 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. (base, toppings, garnish).

4. These are pickled item which are raw, crisp vegetables such as julienne carrots
or celery sticks.

5. These are small portions and usually display the characteristics found in most
salad.

6. These are the simplest appetizer because they give an attractive appearance,
fragrance, appealing taste, and delicious flavor.

7. Foods that can be picked up and eaten with finger.

8. It is the perfect, easy snack for entertaining a crowd, an appetizer you can have
it ready within 10 minutes.

30
 What I can achieve?

FINAL TASK 2. Choose the letter of the best answer. Write the letter of your choice
on your notebook.
1. An appetizer is
A. a small portion of food served at the beginning of a meal to whet the appetite
B. a small bite of food
C. a piece of bread with a topping
D. a sweet soup served at the beginning of the meal
2. A small piece of bread, cut into interesting shapes with flavorful toppings is
called a
A. Appetizer B. beverage C. Canape D. hors d'oeuvre
3. A type of appetizer that uses a highly flavored seasoning
A. canape B. Hors D' Oeuvres C. petite salad D. relishes
4. The larger size of Canape is
A. big canape B. dumplings C. zeskesis D. zakuskis
5. They are pickled item which are raw, crisp vegetables such as julienne carrots
or celery sticks.
A. Anything, smaller C. Relishes / crudités
B. Chips & Dips D. Petite Salad
6. It is small portion of highly seasoned foods. It is a combination of canapes,
olives, stuffed celery, pickled radishes, and fish.
A. Chips & Dips C. Petite Salad
B. Hors D' Oeuvres D. Relishes/Crudités
7. They are usually juice from orange, pineapple, grapefruit, or tomatoes served
with cold sauce or salad dressings.
A. Chips & Dips C. Cocktails
B. Hors D' Oeuvres D. Petite Salad
8. These are the simplest appetizer. Fruits are good appetizer because they give an
attractive appearance, fragrance, appealing taste, and delicious flavor.
A. Hors D' Oeuvres C. Relishes/Crudités
B. Fresh fruits & vegetables D. Anything, smaller
9. These are foods that can be picked up and eaten with fingers.
A. Chips & Dips B. Cocktails C. Finger food D. Petite Salad
10. These are popular accompaniments to potato chips, crackers, and raw vegeta-
bles.
A. Cocktails B. Petite Salad C. Relishes/Crudités D. Chips & Dips

31
32
 What I need to know?

Filipino appetizer is influenced from the Chinese cuisine but served

in a Philippines manner. There are also the grilled chicken feet, spicy fried pea-
nuts, sometimes flavored with garlic, salted, dried and fried pork rind, or the
tiny, fried spring rolls filled with minced meat. These are served before dinner
or at big family lunches, and most of them are homemade and varies in the
condiments added, like the sisig, minced pig’s cheeks cooked with herbs and
spices, according to the cook’s personal preferences.
At the end of the lesson, you should be able to:
1. Define base, spread, toppings, garnish, dips, pickle, bruschetta, and
antipasto.
2. List the basic ingredients of
a.Canapes
b.Cocktails
c.Hors D Oeuvres
d.Relishes
3. Recognize the ingredients appropriate for each appetizer’s classification.
4. Classify each ingredients according to the appetizer’s classification.
DURATION: One (1) Week

Match Column A with its Description in Column B. Choose the letter

of the best answer and write the answers in your notebook.
COLUMN A COLUMN B
1. Appetizer a. It is made of seafood or fruit, usually with a
tart or tangy sauce.
2. Caviar b. It is a salted roe or egg of a sturgeon.
3. Cocktail c. These are food which stimulates the
appetite
4. Fruits and vegetables d. It is a combination of canapés,
olives, stuffed celery, pickled radishes, and
fish.
5. Hors D' oeuvres e. It means everything in its place.
6. Mise en place f. It is considered simplest appetizer
7. Petite salad g. These are pickled item which are raw, crisp
vegetables such as julienne carrots or celery
sticks.
8. Relishes h. These are small portions and usually display
the characteristics found in most salads.

33
 What is new?

Guess the Word. Identify the word describe on the following statements. Choices
are provided below. Write the answer on your notebook.

Antipasto Amuse Bouche Base Bruschetta

Dips Garnish Pickles Tapas
Spreads Toppings

1. This is something usually called the foundation, starting point, or main ingredi-
ent of something

2. These are foods that are applied, generally with a knife, onto bread, crackers and
similar foods and used to enhance the flavor or texture of the food, which may be
considered bland without it.

3. This is a kind of food, such as cream or cheese, that is poured or put on top of
other food in order to decorate it or add to its flavor.

4. This consists of an edible component like vegetables, herbs, sauces, berries, or

chopped fruits. It does not just enhance the appearance and the flavor of the food;
it also adds additional nutritional value to it.

5. This is a cold, thick sauce that you eat by dipping pieces of uncooked vegetable
or crackers.

6. It is simply a food that’s been preserved in a brine (salt or salty water) or an acid
like vinegar or lemon juice.

7. This is a slice of toasted bread which is brushed with olive oil and usually cov-
ered with chopped tomatoes.

8. The word itself, means "before the meal”, is the sort of food that is often served
at the beginning of an Italian meal, for example cold meats and vegetables in olive
oil.

9. In Spain, these are small plates of food that are served with drinks or before a
main meal.

10. This is a small, savory portion of food served before a meal, typically without
charge at restaurants

34
 What I know?

The following are examples of appetizers including the materials/ingredients on

how to prepare them.
CANAPÉS

Canapés is a bite-size open faced sandwiches consist of tiny portions of food

presented on bases of bread, toast, or pastry easily handled and eaten.

Parts of The Canapés

1. A base of a small piece of bread, pastry, or crackers. It holds the spread and
garnish. Crostini and bruschetta are classic examples of canapés. Modern
canapés may use a cracker, a small pancake (called blini) or even a pastry
shell as the base.

Suggestions for canapés bases are:

2. A flavorful spread such as butter, flavored cream cheese or mayonnaise. It is

placed on top of the base so the garnish sticks to it without falling off. The spread
adds moisture and flavor while also forming a barrier so that the bread underneath
does not become soggy. It also serves as a sort of glue, so that the toppings are less
likely to slide off the base.

35
Three types of spreads:
1. Flavored Butter made from softened butter with flavorings.

2. Flavored Cream Cheese made flavored butters, except cream cheese is sub-
stituted for the butter. Mixture of cream and butter can be used.

3. Meat or Fish salad spread made from finely chopped meat or fish that are
spreadable. Seasons should be checked carefully to make the spread more
stimulating to the appetite

3. A topping of meat, seafood, vegetable, fruit or whatever. This is the primary in-
gredient of the canapé, and the more luxurious the better: steak, prosciutto ham,
smoked salmon, lobster, and shrimp are excellent choices.

4. A garnish, usually something small, like tiny, minced onions, herbs, or caviar.
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 canape.

36
 FOOD ITEMS USED TO DECORATE OR TOPPED CANAPES

A. Vegetables, Pickles , and Relishes

Radish Slices Pickled Onions Chutney Parley
Tomatoes Olives Pickles Asparagus Tips
Cucumber Slices Pimiento
B. Fish
Smoked Fish Smoked Salmon Shrimp Caviar
Tuna Flakes Sardines Lobster / Chunks / Slices
C. Meats
Turkey Ham Salami Roast Beef Chicken
D. Cheese, Hard cooked egg slices

Guidelines for Assembling Canapés

Good mise en place is essential. In making canapés especially for large func-
tions, all bases, spreads and garnishes must be prepared ahead of time so that fi-
nal assembly may go quickly and smooth.
Assemble as close as possible to serving time. Bases quickly become soggy,
and spreads and garnishes dry out easily. After placing them in a tray, cover them
lightly with plastic and held for a short time under refrigeration. Safe food han-
dling and storage must be observed.

Select harmonious flavor combinations in spreads and garnish such as:

A. Mustard and ham
B. Lemon butter and caviar
C. Pimiento cream cheese and sardines
D. Tuna salad and capers
E. Anchovy butter, hard cooked egg slice and olive

Make sure that at least one of the ingredients is spicy in flavor. A bland cana-
pé has little value as an appetizer.

Use high quality ingredients. Leftovers can be used for canapés, but they must
be carefully handled and stored to retain freshness.

Keep it simple. Simple meat arrangements are more attractive than extravagant
one. Be sure that canapés hold together and do not fall apart in the customers
hands.

Arrange canapés carefully and attractively on trays. Each tray should carry an
assortment of flavor and textures, so there is something for every taste.

37
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.

RELISHES
Relishes are raw or pickled vegetables cut into attractive shapes served as appe-
tizer.
Relishes include two categories:

1. Raw Vegetables with dips. These are known as crudites (croo dee tays). Cru in
French means “raw”. Common bite size, cut raw vegetables served with dips
are:
*celery *Radish *Green and Red Pepper *Zucchini
*Cucumber *Cauliflower *Broccoli Florets *Broccoli Stems

Dips is an accompaniment to raw vegetables, and sometimes potato chips and

crackers. Any mixture of spreads can be used as dips. Proper consistency is im-
portant to any dip. It must not be so thick that it cannot be scooped up without
breaking the cracker.
It must be thick enough to stick to the items used as dippers. Thin or soften
them by adding mayonnaise, cream, or other appropriate liquid. Sauces and
salad dressings can be used as dips.

2. Pickled items. Includes variety of items like cucumber pickles, olives, water-
melon pickles, pickled peppers, spiced beets, and other preserved fruits and
vegetables.

38
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 is an appetizer. This includes the following:

a.Cured Meats such as Salami, Prosciutto, Bologna, Boiled Ham

b.Seafood items – Canned items like sardines, anchovies, and tuna
c.Cheeses – provolone, mozzarella
d.Hard cooked egg and stuffed eggs
e.Relishes are raw vegetables
f.Mushroom and other vegetables

2. Bruschetta (broo·skeh·tuh) a slice of Italian bread that is toasted, rubbed

with brushed garlic, and drizzled with olive oil, served with toppings.

3. Tapas are small food item intended to be eaten with wine or other drinks
usually in bars. They are served in a small portion intended to be eaten im-
mediately.

4. Caviar is a salted roe, or eggs, of the sturgeon. Any product labeled caviar
must come from sturgeon. Roe from any other fish must be labeled as such
(white fish caviar)

5. Amuse Bouche (ah mews boosh) is a tiny appetizer or hors d oeuvres offered
to guest seated at their tables either before or after they have ordered from
the menu.
Anything that can be served in a tiny portion can be served as an amuse
bouche like salads, soups, and little portions of meat, fish, or vegetables
with the few drops of sauce and garnish.

39
 What is in?

LEARNING TASK 2. Identify the following whether base, spread,

topping, or garnish. Write the answer on your notebook.

__________ 1. Biscuits

__________ 2. Butter

__________ 3. Caviar

__________ 4. Cheese

__________ 5. Crackers

__________ 6. Cream cheese

__________ 7. Egg

__________ 8. Fruit

__________ 9. Meat

__________ 10. Nuts

__________ 11. Olive

__________ 12. Pancakes

__________ 13. Pastry Shells

__________ 14. Peppers

__________ 15. Pickle

__________ 16. Relish

__________ 17. Seafood

__________ 18. Toasted Bread

__________ 19. Tomato

__________ 20. Vegetable

40
 What is it?

LEARNING TASK 2. Classify the following images of Hors D Oeu-

vres whether it is Antipasto, Bruschetta, Tapas, Caviar, or Amuse Bouche. Write
the answer on your notebook.

41
 What is more?

PERFORMANCE TASK 1. Write your own simple recipe of a CANAPÈ

following the outline below.

___________________________________________
Your Own Canapé Recipe Name

Ingredients:

Base: _____________________
Spread: ___________________
Toppings: _________________
Garnish: __________________

Procedure:
__________________________________________________
__________________________________________________
__________________________________________________
__________________________________________________
__________________________________________________

Guidelines and criteria of writing a recipe:

Create a catchy Title or Name of Recipe – 30 %

Indicate the number of servings and serving size - 10 %
Write the Ingredients list with measurements - 30 %
Write the procedure clearly - 30 %
Total 100 %

42
 What I can do?

PERFORMANCE TASK 2. Write your own simple recipe of a Relish /

Crudités following the outline below.

___________________________________________
Your Own Relish / Crudités Recipe Name

Ingredients:

Procedure:
__________________________________________________
__________________________________________________
__________________________________________________
__________________________________________________
__________________________________________________

Guidelines and criteria of writing a recipe:

1. Create a catchy Title or Name of Recipe – 30 %

2. Indicate the number of servings and serving size - 10 %
3. Write the Ingredients list with measurements - 30 %
4. Write the procedure clearly - 30 %
Total 100 %

43
 What else can I do?

PERFORMANCE TASK NO. 3. Write your own simple recipe of a Rel-

ish / Crudités following the outline below.

___________________________________________
Your Own Dips Recipe Name

Ingredients:

Procedure:
__________________________________________________
__________________________________________________
__________________________________________________
__________________________________________________
__________________________________________________

Guidelines and criteria of writing a recipe:

1. Create a catchy Title or Name of Recipe – 30 %

2. Indicate the number of servings and serving size - 10 %
3. Write the Ingredients list with measurements - 30 %
4. Write the procedure clearly - 30 %
Total 100 %

44
 What I have learned?

FINAL TASK 1. Sum-up activity. Enumerate the following and describe

briefly.

1. Parts of Canapé

a._______________________________________________________________

b._______________________________________________________________

c._______________________________________________________________

d._______________________________________________________________

2. Give five (5) kinds of Cocktail Appetizers

a._______________________________________________________________

b._______________________________________________________________

c._______________________________________________________________

d._______________________________________________________________

e._______________________________________________________________

3. Enumerate at least three (3) raw vegetables found in your kitchen or found
in your local market that can be made into simple crudités.

a._______________________________________________________________

b._______________________________________________________________

c._______________________________________________________________

4. Enumerate at least five (5) Antipasto ingredients.

a._______________________________________________________________

b._______________________________________________________________

c._______________________________________________________________

d._______________________________________________________________

e._______________________________________________________________

45
 What I can achieve?

FINAL TASK 2. Choose the letter of the best answer. Write the letter of
your choice on your notebook.

1. A slice of Italian bread that is toasted, rubbed with brushed garlic, and
drizzled with olive oil, served with toppings like canapes.
a.Amuse bouche
b.Antipasto
c.Bruschetta
d.Tapas

2. Any food items placed on top of the spread which usually gives color, de-
sign and texture or flavor accent to the canapé.
a.Base
b.Flavored butter
c.Garnish
d.Spread
3. It is placed on top of the base so the garnish sticks to it without falling off.
a.Base
b.garnish
c.meat
d.spread
4. French word for raw vegetables.
a.antipasto
b.crudité
c.hummus
d.prosciutto
5. Which of the following is not an Antipasto?
a.Cheese
b.Cured Meats
c.Seafood Items
d.Tapas

46
47
 What I need to know?

The main function of appetizers is to increase your hunger and prepare you for
the main course. The flavors of the appetizers are often coordinated with the fla-
vors of the main dish in a meal because appetizers are the first food that is used
to us give an idea about the main course.
Preparation of appetizers requires knowledge and skills of the different recipes
in preparing such. This lesson provides you different recipe in preparing appetiz-
ers for your reference in deciding what to perform.
At the end of the lesson, you should be able to:
LO1. Differentiate hot and cold appetizers
Define hot and cold appetizers
Classify hot appetizers from cold appetizers.

LO2. Prepare a variety of appetizers attractively

1. Identify the given recipes whether they are hot or cold appetizers.
2. Identify the common ingredients used to prepare hot and cold appetizers.
3. Describe similarities and differences between other countries and Philippine
appetizers.
4. Illustrate hot and cold appetizers through recipe writing.

DURATION: One (1) Week

48
 What is new?

As a start, let us try to identify with what you already know. It is time to
explore! Here are the pictures of a sample menu of hot and cold appetizers. After
observing it properly, then define hot and cold appetizers.

HOT APPETIZERS
__________________________________________________________________
__________________________________________________________________

COLD APPETIZERS
__________________________________________________________________
__________________________________________________________________

49
 What I Know?

Let us begin to read and understand the lessons provided.

Appetizer or Hors d’oeuvre is a small dish or small serving of food-just a few
bites – or a drink taken before eating a meal or the main course of a meal. It is
meant to stimulate your appetite, making you extra hungry for your meal. These
are one of the easiest ways to add excitement among guests, as well as add a fes-
tive atmosphere. The varieties of savory and innovative appetizers are endless
careful planning and advance preparation, these can be made with minimal
amount of time and effort. A good appetizer, whether hot or cold should be light
and served in small quantities.
It is very important to master skills in preparing and serving HOT appetiz-
ers, while it is hot, and COLD for cold to maintain the quality and freshness of the
food presented. It is also known that appetizers are the dishes that can 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. Appetizers can include anything
from fish to meat, nuts

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.
a. Hot Hors d’oeuvres / appetizers are being served while they are still hot
and expected to be consumed as soon as made from bread, fried meats, and other
sizzling foods. Some people prepared to have hot appetizers because they believe
that it has great impact to their moods most especially to their stomachs as they
move further into eating their main courses. It gives them the feeling of satisfac-
tion and the eagerness to eat well. Many hot hors d’oeuvres are suited for serving
a small ala carte dishes, and usually described as hot dish.

Image 1 https://www.kawalingpinoy.com/longganisa-wontons/

Image 2 https://www.chowhound.com/pictures/hot-appetizer-recipes-for-new-years-eve
Image 2 https://noshingwiththenolands.com/easy-appetizer-recipes/

50
 b. Cold hors d’oeuvres are being served in lower temperatures. These are
made from fresh seafoods, food wraps and dip finger foods particularly fruits and
vegetables. In some restaurants, bars, pubs, hotels and in our home, there are reci-
pes of cold appetizers which makes our meal mouthwatering and tasty.

51
THERE ARE FIVE TYPES OF COLD HORS D’OEUVRES, AND THEY ARE SERVED
AS FOLLOWS:

1. Plate of Hors d’oeuvres may consist

of shrimps, smoked beef, poached egg,
Spanish sardines and lettuce, sauce
can be served at the side.

2. Grisson Platter may consist of two

kinds of cold meat, such as ham,
smoked beef, peppered ham. Sauce
can be served at the side.

3. Hors d’oeuvres Platter. A well-

presented platter with a limited
choice of simple or more expensive
foods. The basic rules are “small
quantity, but big in quality” and at
the same time attractively served. It
may consist of shrimps with jelly, as-
paragus tip with mushrooms, sar-
dines with onion rings, tomatoes
stuffed with salad and chicken loaf.

4. Assorted hors d’oeuvres can be

served in special portioned platters
with dishes or even from a serving
cart.

5. Rich hors d’oeuvres - still a classical

form of presentation. Lobster should
always be included. The hors d’oeuvres
dish system in conjunction with a sil-
ver platter can be used, but it is also
possible to arrange the center pieces on
a silver platter covered with meat jelly
and served with accompaniments in a

52
 LEARNING TASK 1
Classify the following appetizers whether hot or cold. Write Hot if it is hot ap-
petizer and write Cold if is cold appetizer. Write the answers on your notebook.

_______ 1. Bacon and Chives Cheese Balls

_______ 2. Bocadillos De Antipasto en Tortilla
_______ 3. Chunky Summer Gazpacho
_______ 4. Crispy Crab Cakes with Mustard Artichoke Aioli
_______ 5. Cucumber bites
_______ 6. Deviled Strawberries
_______ 7. Duck Pot Stickers with Plum Sauce
_______ 8. Gougeres (Gruyere Cheese Puffs)
_______ 9. Holiday Cheeseball Wreath
_______ 10. Ina Garten’s Baked Brie
_______ 11. Lemon Chicken Lollipops
_______ 12. Middle Eastern Bean Dip
_______ 13. Nilasing na Hipon
_______ 14. Pear and Gorgonzola Mini Pizzas
_______ 15. Prosciutto Wrapped Melon
_______ 16. Sausage Stuffed Mushroom Caps
_______ 17. Shrimp Chips with Spicy Peanut Sauce
_______ 18. Sizzling Sticks
_______ 19. Slow Cooker Swedish Meatballs
_______ 20. Smoked Salmon on Corn Blini with Wasabi Cream
_______ 21. Sushi Bake
_______ 22. The Pioneer Woman’s Salami Roll-Ups
_______ 23. The Pioneer Woman’s Sweet and Sour Meatballs
_______ 24. Tortellini Skewers
_______ 24. Ukoy
_______ 26. Watermelon feta bites
_______ 27. Pork Siomai
_______ 28. Lumpiang Prito with Pork
_______ 29. Sizzling Balut
_______ 30. Crispy fried Calamari
53
 What is in?

TOP 6 – TOKWA’T BABOY

Tokwa't Baboy is a traditional Filipino dish made with tofu and pork as the
main ingredients. Besides deep-fried tofu and pork belly and ears, it also contains a
combination of pork broth, vinegar, soy sauce, chili peppers, and chopped onions.
The dish is usually served as a side dish to rice or rice porridge, or as an appetizer.
Before serving, Tokwa’t baboy is often garnished with finely chopped shallots
and chili peppers. There are many recipes for this dish, so leftovers from lechon ka-
wali are often used instead of fresh pork belly and ears. For the best experience,
serve the dish with a bottle of cold beer on the side.

TOP 5 – TOKNENENG

Tokneneng is a traditional Filipino dish that is sold as a street food snack. It

consists of hard-boiled eggs that are dipped in an orange-colored batter, then deep-
fried. The dish is traditionally made with duck eggs, but chicken eggs can also be
used.
The batter is made with a combination of flour, water, salt, pepper, and an-
natto powder (or red and yellow food coloring). Once deep-fried, these eggs are tradi-
tionally served with a spiced vinegar-based dip on the side. There's also a variation
on the dish called kwek-kwek, made with quail eggs.

54
TOP 4 – INIHAW NA LIEMPO

Inihaw na Liempo is a traditional Filipino dish consisting of grilled pork belly.

Although there are many variations on the dish, it is usually prepared with pork
belly that is marinated in soy sauce, lemon juice, salt, pepper, and garlic. When
the pork belly is placed on the grill, it is often basted with a combination of leftover
marinade, banana ketchup, and oil.
Once done, the dish is usually served with white rice, spiced vinegar, or toyo-
mansi dipping sauce (soy sauce, vinegar, and chopped onions). Inihaw na Liempo
can be served as an appetizer or main dish.

TOP 3 – KILAWIN

Kilawin is a term which refers to a broad group of Filipino dishes which are
like the Italian crudo or the Peruvian ceviche. It can employ meat or seafood which
is cut or sliced, then blended with vinegar, citrus juices, and a variety of spices and
fresh herbs.
Even though the ingredients are sometimes pre-cooked, they are most used
raw, allowing the vinegar to act as a cooking agent. Kilawin is typically served as
an appetizer or a side dish during traditional Filipino beer-drinking sessions.

TOP 2 – BOLA-BOLA

The term bola-bola refers to the versatile Filipino meatballs. Usually made
with ground beef or pork, they incorporate garlic, onions, eggs, soy sauce, and a
variety of spices. These meatballs are used in tasty Filipino soups and are com-
monly served plain and enjoyed as a quick snack or a nutritious appetizer.
As the main dish, they are usually accompanied by sweet and sour sauce,
tomato sauce, or curry sauce.

TOP 1 – KINILAW

Kinilaw is a Filipino appetizer made with raw, cubed fish in a dressing based
on vinegar. The appetizer is typically garnished with onions, ginger, chili peppers,
and garlic. Fish should be washed in vinegar, not soaked in it, turning the pink
flesh into white and slightly opaque in the process.
Although kinilaw is usually consumed as an appetizer before a big meal, it
can also be eaten as finger food, when it is traditionally consumed with alcoholic
beverages on the side.

55
 LEARNING TASK 2

Based on the Filipino Top 6 Appetizers above, differentiate hot and cold ap-
petizers. Describe its difference in terms of ingredients, temperatures when serving
and preparation ways. (15 points). Which appetizer do you think is easier or hard-
er to prepare? Explain briefly yet clearly elaborated. Write the answer on your
notebook.

________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________

56
 What is it?

RECIPES OF APPETIZERS
SHRIMP & CUCUMBER PICKLED PEPPERONCINI DEVILED EGGS
ROUNDS
Prep/Total Time: 30 min. Makes 1 dozen
Prep/Total Time: 25 min.
Ingredients
Makes: 3 dozen
6 hard-boiled large eggs
1 jar (16 ounces) garlic and dill pepperoncini
Ingredients
1 medium ripe avocado, peeled and pitted
½ pound cooked shrimp, peeled,
1 tablespoon minced fresh cilantro, divided
deveined and finely chopped
1/4 teaspoon salt
½ cup reduced-fat mayonnaise
1/8 teaspoon pepper
2 green onions, thinly sliced
1 tablespoon minced sweet red pepper
1 celery rib, finely chopped
¼ teaspoon chili powder
1 teaspoon dill pickle relish
Directions
Dash cayenne pepper
1. Cut eggs lengthwise in half. Remove yolks, re-
1 medium English cucumber, cut
serving whites. Mash yolks. Stir in 1 teaspoon
into 1/4-inch slices
minced garlic from the pepperoncini jar and 2
teaspoons pepperoncini juice. Add 3 tablespoons
Directions minced pepperoncini and the whole avocado:
mash with a fork until smooth. Stir in 2 tea-
In a small bowl, combine the first
spoons cilantro, salt, and pepper.
six ingredients. Spoon onto cucum-
ber slices. Serve immediately. 2. Cut a small hole in the tip of a pastry bag or in a
corner of a food-safe plastic bag; insert a medi-
um star tip. Transfer avocado mixture to bag.
Nutrition Facts Pipe into egg whites, swirling it upward to re-
semble Christmas trees. Sprinkle trees with
1 appetizer: 20 calories,
minced red pepper, chili powder and remaining
1g fat (0 saturated fat), cilantro.
11mg cholesterol, 38mg sodium, 3. Cut open and seed one larger pepperoncini: slice
1g carbohydrate (0 sugars, into 12 small diamond shapes to top Christmas
trees. Refrigerate, covered, until serving. Save
0 fiber), 1g protein. remaining pepperoncini for another use.

57
 CHEESE DOG BREAD ROLLS DYNAMITE CHEESE STICKS
Prep Time:15 mins Cook Time: 5 mins Chill:5 mins Prep Time: 20 Mins Cook Time: 15 Mins
Total Time: 30 mins/Servings:12 Servings /Calories: 183kcal
Total Time: 35 Mins Calories: 100 kcal
Author: Lalaine Manalo
Ingredients:
Ingredients
15 pcs Chili Pepper
12 slices white bread
15 pcs Lumpia Wrapper small
3 hot dogs, cut into 4 4 ounces quick melt
cheese, cut into 24 thin strips 1 block filled cheese

2 eggs2 eggs cooking oil

1/4 cup milk1/4 cup milk INSTRUCTIONS

1 cup Panko bread crumbs 1. Slice cheese into sticks.

canola oil 2. Using a sharp knife, slice across green chili

from the stem down to the tip.
Instructions
3. Scrape seeds using a small spoon. If you
1. Trim edges of each bread and with a rolling cannot handle too much spicy taste be sure
pin, flatten until very thin. no seeds are left.
2. Arrange a piece of hotdog and two cheese 4. Stuff each chili pepper with cheese.
strips at the edge of the bread facing you and
roll bread into a log to enclose filling. Press 5. On a large plate, lay a lumpia wrapper and
lightly on seams to completely seal (or secure place a cheese stuffed chili pepper.
with toothpicks and remove when ready to 6. Wrap each chili pepper with the lumpia
dredge in breadcrumbs). Repeat with re- wrapper, make sure the stem is sticking out
maining bread slices. on one side of the lumpia.
3. In a bowl, combine eggs and milk and whisk 7. Roll the lumpia wrapper tightly and seal the
together until well-beaten. edge with a dab of water.
4. In a shallow dish, place Panko breadcrumbs. 8. Do the same procedure on the rest of the
5. Dip the bread roll in egg mixture and roll in chilies.
breadcrumbs, patting down crumbs to fully 9. Heat oil on a deep-frying pan, make sure
coat. Repeat with the remaining rolls. the oil is enough to deep fry the lumpia.
6. Arrange breaded rolls in a single layer on a 10. Fry them in batches and do not overcrowd
baking sheet and freeze for 3 to 5 minutes. the pan.
7. In a wide, thick-bottomed pan over medium 11. Fry until golden brown approximately 4
heat, heat about 2-inches deep of oil. Place minutes in medium heat.
prepared bread rolls seam side down and
12. Serve with mayo-ketchup dip.
deep-fry, turning as needed, until golden and
crunchy. Nutrition: Serving: 1 pc Carbohydrates: 1g Protein:
6 g Cholesterol: 160 mg Sodium: 110 mg
8. Remove from pan and drain on a wire rack
set over a baking sheet. Serve hot with cat-

58
 TUNA NACHOS CHEESE STICKS WITH HAM INGRE-
DIENTS

Prep Time: 15 mins Cook Time: 15 mins

Prep Time: 40 mins Cook Time: 10 mins
Total Time: 30 mins Servings: 3 persons
Total Time: 50 mins Servings: 36 sticks
Calories: 450 kcal
Calories: 320 Kcal
INGREDIENTS:
100 grams Nacho Chips Mr. Chips
INGREDIENTS
155 grams Tuna Flakes in Oil Century Tuna
1 pc. Medium Tomato diced 1 box Filled Cheese

1 pc. Medium Onion diced 1 pack Sliced Ham

1/2 cup Cabbage thinly sliced 2 packs small Lumpia Wrapper

1/8 cup Cheese diced 1 cup Cooking oil
1/8 cup Mayonnaise
1/8 cup Chiz Whiz INSTRUCTIONS
INSTRUCTIONS 1. Wrap the sliced cheese and ham in
Lumpia (spring roll) wrapper (for de-
1. Heat the pan and add spicy tuna in oil.
tailed procedure please watch the video)
2. Let it simmer over low heat until the liquid
2. Heat the fry pan and pour cooking oil.
evaporates.
3. Let the oil heat-up for a few minutes.
3. Transfer in a bowl and let it cool.
4. Deep fry the ham and cheese sticks for
4. Arrange Chips at the bottom of your serv-
about 5 minutes or until the color of the
ing plate.
cheese sticks turns golden brown.
5. Top it with thinly sliced fresh cabbage.
5. Remove from the pan and place in a
6. Add tomatoes, onions, spicy Tuna flakes, plate with paper towel.
and cheese.
6. Let stand for a few minutes for the oil to
7. Drizzle with mayonnaise and cheez whiz drain.
on top.
7. Serve immediately with mayo-dip.
8. Now, Homemade Tuna Nachos is ready to
serve and enjoy.
Nutrition: Protein: 12 g Fat: 25g
NUTRITION:
Carbohydrates: 19 g Sodium: 550 mg
Carbohydrates: 30 g Protein: 35 g Fat: 39 g
Sodium: 500 mg Fiber: 2 g

59
 KINILAW NA ISDA RECIPE
(FISH CEVICHE)
Prep Time:1-hour Total Time:1-hour
LEARNING TASK 3.
Servings: 4 people Calories: 40kcal A. Identify the above of recipes appetizer
Author: Joost Nusselder
whether they are Hot or Cold. Explain briefly
why? Write the answers on your notebook.
INGREDIENTS
½ kg Tuna or Tanigue fillets cut into 1. Shrimp & Cucumber Rounds
cubes
Why:__________________________________________
1 cup vinegar
1 tbsp ginger chopped 2. Pickled Pepperoncini Deviled Eggs
⅓ cup onion chopped
½ cup tomatoes chopped Why:__________________________________________
½ cup cucumbers sliced/diced
(optional) 3. Cheese Dog Bread Rolls
7 pcs sliced chilis (bird’s eye chili or Why:__________________________________________
long chili)
7 calamansi squeezed 4. Dynamite Cheese Sticks
Salt & Pepper Why:__________________________________________

INSTRUCTIONS
5. Tuna Nachos
1.Wash and clean your fish.
Why:__________________________________________
2.Slice your fish into cubes, scales
and bones removed.
3.Place in a container, add the vine- 6. Cheese Sticks with Ham Ingredients
gar and cover. Why:__________________________________________
4.Let sit for about an hour
5.Remove the vinegar from the fish. 7. Kinilaw na Isda Recipe (Fish Ceviche)
Wash with water and drain.
Why:__________________________________________
6.Add the rest of the ingredients. Al-
so, add salt and pepper according
to your taste. B. Based on above recipes, identify the common
ingredients used in preparing Hot and Cold ap-
7.Keep in the fridge for at least an
petizers and answer the following question.
hour. (Optional)
- What do you think is the connection or
8.Serve as Pulutan or with Rice
significance of the ingredients in making
hot appetizers or cold appetizers?
- Explain briefly and cite examples if possi-
ble (10 pts).
- Write the explanation on your notebook.

60
 What is more?

PERFORMANCE TASK 1. Read the situation below and write the an-
swer on your notebook.

Your parents will be celebrating their anniversary. Then you and your siblings
wanted to give them a surprise family party. You are task to plan and prepare the
appetizers.

1. How will you choose your appetizers?

2. What are your considerations in choosing the appetizers?
3. What classifications and types of appetizer will you include in your appetizer
menu?
4. Give a short explanation why do you think, your appetizers choices are consid-
ered the best for your parent’s anniversary party?
5. Write the answer on your notebook.

1.________________________________________________________________________________

2.________________________________________________________________________________

3.________________________________________________________________________________

4.________________________________________________________________________________

5.________________________________________________________________________________

61
 What I can do?

PERFORMANCE TASK 2
Based on what you learned above, describe the differences and similarities of
hot and cold appetizers between foreign countries and Philippines using Venn dia-
gram.

62
 What else can I do?
PERFORMANCE TASK NO. 3
Illustrate your learning on Hot and Cold appetizers by developing your own
recipe. Write your own recipe, one (1) Hot Appetizer and one (1) Cold appetizer. You
will be graded based on the criteria below. Write the recipe on your notebook.

___________________________________________
Your Own Hot Appetizer Recipe Name
Ingredients:

Procedure:
__________________________________________________
__________________________________________________
__________________________________________________
………………………………………………………………………………………………………….

___________________________________________
Your Own Cold Appetizer Recipe Name
Ingredients:

Procedure:
__________________________________________________
__________________________________________________
__________________________________________________

Guidelines and criteria of writing a recipe:

1. Create a catchy Title or Name of Recipe – 30 %

2. Indicate the number of servings and serving size - 10 %
3. Write the Ingredients list with measurements - 30 %
4. Write the procedure clearly - 30 %
Total 100 %

63
 What I have learned?

FINAL TASK 1. To sum it up, answer and enumerate the following and
describe briefly in your own words.

1. Explain the difference between hot appetizers from cold appetizers.

__________________________________________________________________
__________________________________________________________________
__________________________________________________________________

2. What are Types of Cold Hors D’oeuvres and describe briefly how they are
serve?
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________

3. Write at least ten (10) the Filipino appetizers you have known or had eaten
before, classify them whether Hot appetizer or Cold Appetizer.

__________________________________________________________________
__________________________________________________________________
__________________________________________________________________

64
 What I can achieve?

FINAL TASK 2.
Multiple Choice. Read the statement carefully and choose the best answer. Write the letter
of your answer on your notebook.

1. Which of the following is NOT true about appetizer?

A. Bite size C. Serve after meal
B. It can be hot or cold D. Stimulate appetite
2. When should Hors d’oeuvres be served?
A. in between meal B. after meal C. outside meal D. before meal
3. Why is it important to master skills in preparing and serving cold appetizers?
A. to maintain the quality and freshness of the food
B. because it is the first course meal
C. in order to present it well
D. it is more attractive when cold
4. An appetizer should be served in ______.
A. large amount B. small quantities C. many choices D. various choices
5. These are examples of appetizers EXCEPT
A. steak B. shanghai C. dumpling D. mashed potato
6. What is NOT true about the importance of an appetizer?
A. A great dining experience often starts with an appetizer.
B. It will excite your taste buds and prepare them for the rest of the meal.
C. It is in small pieces or portions of highly seasoned food, usually served before a meal
to induce and stimulate one’s appetite.
D. it helps to burn fats from the main dish
7. It is a type of cold Hors d'oeuvres that consist of shrimps, smoked beef, poached egg, Spanish
sardines and lettuce, sauce can be served at the side.
A. Plate of Hors d’oeuvres C. Grisson platter
B. Hors d’oeuvres Platter D. Assorted hors d’oeuvres
8. It is a type of cold Hors d'oeuvres that consist of two kinds of cold meat, such as ham, smoked
beef, peppered ham. Sauce can be served at the side.
A. Plate of Hors d’oeuvres C. Grisson platter
B. Hors d’oeuvres Platter D. Assorted hors d’oeuvres
9. It is a type of cold Hors d'oeuvres that can be served in special portioned platters with dishes or
even from a serving cart.
A. Plate of Hors d’oeuvres C. . Grisson Platter
B. Hors d’oeuvres Platter D. Assorted hors d’oeuvres
10. It is a type of cold Hors d'oeuvres that may consist of shrimps with jelly, asparagus tip with
mushrooms, sardines with onion rings, tomatoes stuffed with salad and chicken loaf.
A. Plate of Hors d’oeuvres C. Grisson Platter
B. Hors d’oeuvres Platter D. Assorted hors d’oeuvres

65
66
 What I need to know?

Food presentation is the art of modifying, arranging, or decoration food to

enhance its aesthetic appeal. It is also known as food plating the process of
arranging and decorating food to enhance its presentation.
At the end of the lesson, you should be able to:

1.Define food Plate presentation.

2.Identify the fundamentals of plating

Duration: One (1) Week

Let us review with what you learned from our past lesson by answer-
ing the following questions. Explain briefly and cite examples if possible. Write the
answer to your notebook.
1. What is the difference between hot and cold appetizers? Give at least
three (3) examples.
______________________________________________________________________

2. What are the types of cold appetizers or hors d oeuvres? Describe briefly.

________________________________________________________________________

3. What are the well-known Filipino appetizers in your community you knew
or familiar with? Classify them whether they are hot or cold appetizers.
Give at least five (5) hot Filipino appetizers and five (5) cold Filipino appe-
tizers.

__________________________________________________________________________

67
 What is new?

EXERCISE NO. 1.
A. Observe how “THE EYES EATS FIRST” used on the statements. Explain what
does it mean. To prove and strengthen your answer and point of view. cite as many
examples of situations as you can. Write the answer on your notebook.
It was Apicius, the 1st Century Roman gourmand (see Apicius, 1936), who
purportedly coined the phrase “We eat first with our eyes” (Delwiche, 2012).
When it comes to food, “You first eat with your eyes”.

___________________________________________________________________________

___________________________________________________________________________

___________________________________________________________________________

___________________________________________________________________________

___________________________________________________________________________

B. In food aspects, we have this terms; plating, plate presentation and food
presentation. In order to define the terms exactly as to what they meant for,
observe the following pictures below, then think your own definition of the term
Plate Presentation/ food presentation /Plating based on the images
presented. Write the answer on your notebook.

Plate Presentation/ food presentation /Plating

_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________

68
 What I Know?

Plate presentation is the process of offering the appetizer to guests in a

stylish and pleasing manner. It requires skills, style, and creativity. It is the final
step that showcases chef’s creations. Whether we use the term food presenta-
tion, plate presentation, of plating, it is all the same, as this improves the
presentation of the dish and adds value to the dining experience.
Fundamentals of Plating
1. BALANCE. The rules of good menu balance also apply to plating. Select
foods and garnishes that offer variety and contrast. Plating requires the balanc-
ing of multiple elements on the single plate.
Color. Two or more colors on a plate are usually more interesting than
one. Garnish is also important.

The green color of the cucumber highlights more the color of the meat and it

69
Texture. Not strictly visual consideration, but important in plating in menu plan-
ning. It is a preconceived idea about food and whether it should be crunchy, soft or
mushy

Crunchy soft mushy hard and crunchy

Flavors. One of the factors to consider when balancing colors, shapes, and texture
on the plate.

Image 1. https://www.cooksmarts.com/articles/study-flavor-profiles/
Image 2. https://www.banyanbotanicals.com/info/ayurvedic-living/living-ayurveda/diet/six-tastes/

2. PORTION SIZE. This is important for presentation as well as for costing. Too
small a plate makes an overcrowded, jumbled, messy appearance. Too large a
plate makes the portions look skimpy. Balance the portion sizes of the various
items on the plate. Apply logical balance of portions.

Image 1. https://www.unileverfoodsolutions.com.ph/chef-inspiration/chefmanship-academy/
module-8-plating-and-presentation/topic-1-the-4-basics-of-plating.html
Image 2. https://portionthatps.weebly.com/plating.html

70
3. ARRANGEMENT ON THE PLATE. When plating, always highlight the key in-
gredient. plating is the perfect accompaniment to classically trained cooking skills.
THE BASICS. Classical plating places the three primary elements of the dish in
specific parts of the plate:
Main protein: between 3 and 9 o’clock Starch: between 9 and 12 o’clock
Vegetable: between 12 and 3 o’clock

Image 1. https://www.colourbox.com/image/beautiful-sliced-food-arrangement-in-plate-image-2721501
Image 2. https://www.pinterest.ph/pin/139752394663617278/
Image 3. https://www.123rf.com/photo_24404691_roast-chicken-bbq-pork-fried-ferment-pork-and-crispy-pork-over-the-steam-rice-with-
chinese-food-thai.html

71
ROUND PLATES: conventionally, starches are placed at 10, protein at 2, and vegetables at 6.

SQUARE PLATES: divide into quadrants when figuring out the placement of foods.

72
 LEARNING TASK 1. Explain what does the image below mean in
terms of food balance in favor. Give specific examples of food with the food flavor
combination as seen on the image. Write at least ten (10) food flavor combination in
your notebook.

73
 LEARNING TASK 2 . Portion size is one of the im-
portant aspects in presenting food. Look at the image below properly. Which
plate contains the most food? Explain your answer.

74
 What is it?

LEARNING TASK 3 .
A. Food balance in terms of texture also adds beauty to the food presentation.
Describe the texture (soft, hard, crispy or crunchy, slimy, and mushy) of the
food presented below. Write the answer on your notebook.

1. Nuts

2. Porridge

3. Chips

4. Apple

5. Carrots

6. Biscuits

7. Oatmeal

8. Corn

9. Fish

10. Cooked okra

11. Gelatin

12. Hard boiled egg

75
 What is more?

PERFORMANCE TASK 1. Choosing the right plate for the food to be

presented is one of the considerations. Explain briefly the statements below and
give examples. Write the explanation on your notebook.

76
 What I can do?

PERFORMANCE TASK 2. Illustrate or draw a food presentation

based on the given food clock template. Do the illustration on your notebook.

77
 What else can I do?

PERFORMANCE TASK 3. Illustrate or draw your own a food

presentation plating applying the fundamentals of Plating. Do the illustration on
your notebook. You will be graded according to the following criteria.

Originality — 30%

Creativity — 30%

Color Scheme— 25%

Neatness - 15%

Total 100%

78
 What I have learned?

FINAL TASK 1. To sum up the lesson, explain the following briefly. Write
the answer on your notebook.

1. How is the balance of food plating in terms of the following presented?

A. Colors

_______________________________________________________________________________

_______________________________________________________________________________

B. Shapes

_______________________________________________________________________________

_______________________________________________________________________________

C. Textures

_______________________________________________________________________________

_______________________________________________________________________________

D. Flavors

_______________________________________________________________________________

_______________________________________________________________________________

2. Explain how is considering portion size important in food plating?

_______________________________________________________________________________

_______________________________________________________________________________

_______________________________________________________________________________

3. What do you mean when you say in presenting the food keep it simple?

_______________________________________________________________________________

_______________________________________________________________________________

_______________________________________________________________________________

79
 What I can achieve?

FINAL TASK 2. Write T if the statement is true, write F if the statement is

false. Write the answer on your notebook.

_______ 1. Two or three colors on a plate are usually more interesting than just
one. Two or three colors on a plate are usually more interesting than
just one.

_______ 2. “The eye eats second” is a well-known saying.

_______ 3. Three Essentials of Food Presentation •Good Preparation and Cooking

Techniques •Serving attractive food is largely a matter of being neat
and careful and using common sense — Visual Sense

_______ 4. Flavors is one of the fundamentals needed when plating a food.

_______ 5. The color of your plate is also significant in food plating.

_______ 6. The slices or serving portions should be arranged artistically

_______ 7. When a piece of food has touched the tray, remove it.

_______ 8. The garnish should be artistically done in proportion to the cut slices.

_______ 9. When round plates are conventionally, starches are placed at 10, pro-
tein at 2, and vegetables at 6.

_______ 10. When using a square plates, divide into quadrants when figuring out
the placement of foods.

80
 Additional Resources

Internet Articles/Blogs/Journals:

Malavenda, Angalena (2019) What is Mise En Place? https://

www.webstaurantstore.com/blog/2886/what-is-mise-en-place.html Posted in: Kitchen &
Cooking Tips-Bakeries. 2019

Henneman, Alice MS, RDN (2020) Use "Mise en Place" to Make Meal Preparation Easier.
https://food.unl.edu/use-mise-en-place-make-meal-preparation-easier. Author: UNL Ex-
tension in Lancaster County 2020

Appetizers. https://tlecommercialcooking.wordpress.com/appetizers/ June 2014

Filipino Appetizers. https://recipes.fandom.com/wiki/Category:Filipino_Appetizers

HIMANSHU RAJAK (2018) Appetizers & Its Classification.5th Sem Food Production
Notes Aug 8, 2018

Danilo Alfaro (2020) What Are Hors d' Oeuvres? https://www.thespruceeats.com/what-

are-hors-doeuvres-995716. 09/07/2020

Danilo Alfaro (2020) What Are Canapés? https://www.thespruceeats.com/what-is-a-

canape-995592. 07/04/20

Sibelle Mehmet (2020) 54 quick and easy canapes

https://www.goodtoknow.co.uk/food/recipe-collections/50-quick-and-easy-canapes-
12972 January 15, 2020

Lara Eucalano (2019) 50 Simple Hors D’oeuvre Recipes https://www.tasteofhome.com/

collection/hors-doeuvre-recipes/. Aug. 23, 2019

Laura Denby(2018).50 Hot Appetizers to Get the Party Going

https://www.tasteofhome.com/collection/hot-appetizers/ Dec. 18, 2018

Lauren Cahn (2018).39 Cold Appetizers for Your Next Get-Together

https://www.tasteofhome.com/collection/cold-appetizers-for-your-next-get-together/ Dec.
18, 2018

Top 6 MOST POPULAR FILIPINO APPETIZERS https://www.tasteatlas.com/most-

popular-appetizers-in-philippines SEP 19 2020

81
OTHER LINKS / IMAGES REFERENCES:

1. https://quizizz.com/admin/quiz/5c62ebec8d8e17001d394a5c/kitchen-tools-
equipment
2. https://www.arabellareeve.co.uk/what-are-canapes/
3. https://www.arabellareeve.co.uk/what-are-canapes/
4. https://chefqtrainer.blogspot.com/2019/10/how-to-create-canapes.html
5. https://www.pinoyrecipe.net/ham-and-cheese-sticks-recipe/
6. https://www.slideserve.com/magda/hors-d-oeuvres
7. https://nanopdf.com/download/hors-doeuvre_pdf
8. https://slideplayer.com/slide/6930199/
9. https://nanopdf.com/download/hors-doeuvre_pdf
10.https://quizlet.com/119697300/professional-cooking-chapter-23-hors-doeuvres
-flash-cards/
11.https://www.youtube.com/watch?v=FtehvRgFG74
12.https://www.youtube.com/watch?v=GGvMlyyixas
13.https://www.youtube.com/watch?v=suyaELkXmXM
14.https://msfoodrecipe.blogspot.com/2018/09/pork-kilawin-recipe.html
15.https://mobile.eatyourworld.com/destinations/asia/philippines/cebu/
what_to_eat/kinilaw
16.https://www.taste.com.au/recipes/spicy-tuna-melt-nachos/4ckthwpm
17.http://www.builicious.com/2015/01/25/spicy-tuna-nachos/

References

LEARNER’S MODULE

Janet Dimaano (2020). TLE – Grade 9 Prepare A Range of Appetizers. ADM.

Deped – Division of Iligan City. 2020

TLE 9 Cookery Learner’s Module

Kong, Aniceta S. and Anecito P. Domo (2016) Technical Vocational Livelihood

Education – Cookery Module I. Sunchine Interlinks Publishing House Inc.
Quezon City. 2016

82