NAME:

SUBJECT: COOKERY
G11-HE
WEEK 5
MODULE 1
Prepare a Range of Appetizers PART 2
At the end of this lesson, you are expected to:
 Differentiate hot and cold appetizers;
 Prepare a variety of appetizers; and
 Follow workplace safety procedures.

Preparation of appetizers require knowledge and skills in preparing of the different recipes.This
lesson provides you different recipes in preparing appetizers for your guidance and reference.

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.
1. Hot Hors d’oeuvres are served between the soup and fish course. In today’s shortened
menus, they are often served instead of hot entrée. The size and richness depend upon
the composition of menu. Many hot hors d’oeuvres are suited for serving a small ala carte
dishes, and usually described as hot dish.
2. Cold hors d’oeuvres should stimulate appetite, and therefore should always be served at
the first course in the menu. There are five types of cold hors d’oeuvres and they are
served as follows:

 Plate of Hors d’oeuvres may consist of shrimps, smoked beef, poached egg, Spanish
sardines and lettuce, sauce can be served at the side
 Grison Platter may consist of two kinds of cold meat, such as ham, smoked beef,
peppered ham. Sauce can be served at the side.
 Hors d’oeuvres Platter. A well-presented platter with a limited choice of simple or more
expensive foods. The basic rules is “small quantity, but big in quality” and at the same
time attractively served. It may consists of shrimps with jelly, asparagus tip with
mushrooms, sardines with onion rings, tomatoes stuffed with salad and chicken loaf.
 Assorted hors d’oeuvres can be served in special portioned platters with dishes or even
from a serving cart.
 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 silver 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 small separate bowls or container.

Recipes of Appetizers

Salmon and Cucumber Bites

Purpose: To prepare salmon and cucumber bites

Tools/Equipment Needed:

COP
 Chopping board
  Spatula
 Bread knife
 Mixing bowl
Ingredients Needed:

1 (12-inch) cucumber
1 teaspoon freshly grated lemon zest
2 teaspoons fresh lemon juice
4 ounces crème
1/8 teaspoon pepper
4 ounces pre-packaged smoked salmon, cut into inch-long strips
2 teaspoons fresh dill, chopped, for garnish

Steps/Procedure:
o Peel and slice cucumber into 1/4-inch slices.
o In a bowl, mix lemon zest, lemon juice, crème, and pepper.
o To assemble, top a cucumber slice with a strip of salmon,
a dollop (about
o 1/2 tsp) of crème mixture.
o Garnish with dill

Preparing hors d’ oeuvre cocktails and relishes

To prepare hors d’ oeuvre cocktails and relishes.

Tools/Equipment Needed:
 Knife
 Chopping board
 Gloves
Materials/ingredients needed:
 Oysters or Shrimps or Fruits
 Dips
 Herbs
 Sugar/Syrup
 Ice, Lemon

Steps/Procedure:
Oyster and clams cocktails

1. Open fresh oysters and clams on the half shell.

2. Arrange on flat plates, preferably on a bed of ice.
3. Place cocktail sauce in a small cup in the center or at the side of the
plate.
4. Provide lemon wedges

Shrimps and other cooked seafood’s cocktail

1. Arrange seafood in a stemmed glass or in a small, cup-shaped bowl in

a bed of ice. Cocktail sauce maybe put in the glass first and arranged
the seafood on top, partially immersed. Or the cocktail sauce may be
added as toppings.
2. Garnish the dish attractively with lettuce or greens with lemon wedges.

Fruit Cocktail

1. Use fruits that are pleasantly tart and not too sweet.

2. Cut fruits into desired shapes.

3. Add fresh lemon or lime juice to fruit mixtures to provide necessary
tartness. A simple wedge of melon with lime is a refreshing cocktail.
Add a few drops of flavored liqueur to improve flavor.

Relishes

1. Select fresh vegetables

2. Cut into sticks or other attractive bite size shapes
3. Hold vegetables for a short time in ice water to become crisp
4. Arranged vegetables, in crushed ice to maintain crispness
5. Serve with dips

Mixed vegetables relish with cheddar cheese dip.

Purpose: To prepare raw vegetables relish.

Tools/Equipment Needed:
Knife
Chopping board
Strainer
Platter

Ingredients needed:

Raw Vegetables Dips

 1 pc. Celery 94 g Cream Cheese
1 pc. Red bell pepper 38 ml evaporated milk
1 pc. Cucumber 44 g mayonnaise
1 pc. Cherry tomato 7.5 ml lemon juice
1 pc. Lettuce 75 g onions
0.5 ml hot red pepper sauce
0.5 ml Worcestershire sauce
75 g cheddar cheese
Steps/Procedure:
1. Wash vegetables well
2. Cut vegetables into sticks or decorative bite size shapes
3. Hold vegetables for a short time in ice water to become crisp
4. Drain well
5. Arrange vegetables in a platter with crushed ice to maintain crispness.
6. Serve with cheddar cheese dip

PROCEDURE FOR PREPARING CANAPÉS FROM TOAST

Perform steps in preparing Canapés using a toasted bread.

Tools/Equipment Needed:
Bread knife
Spatula
Tray
Cutting board

Ingredients Needed:
Pullman loaves
Spreads
Toppings

Steps/Procedures:
1. Trim crusts from unsliced Pullman loaves. Save trimmed crusts to
be used as breadcrumbs.
2. Cut the bread horizontally into slices, ¼ inch thick.
3. Toast the slices in the oven.
4. Cool the toast.
5. Cover with a thin, even layer of spread and cut into desired
shapes with a knife. Make the cuts neat and uniform.

lternately, cut the toasts into desired shapes with small cutters and
reserve the trim for breadcrumbs. Spread each cutout with desired topping.
Garnish the cutouts as desired.
Bread slices for canapés can be cut into several basic shapes with no waste.

EPE
Review of Lesson 2 (Learning Outcome 2)

Research and Piled Up

Collect 20 different recipes of appetizer and compile it like a
book using any kind of paper, decorating materials, glue, and
coloring materials.

Your output will be rated using the scoring rubric below:

SCORE CRITERIA
5 Properly compiled complete (20) recipes in a very attractive
manner
4 Properly compiled (16-19) recipes in an attractive manner
3 Properly compiled (10-15) recipes in simple manner
2 Properly compiled (6-9) recipes in simple manner
1 Compiled less than 6 recipes in disorganized manner

Make It for Me
Situation: Your sister will be celebrating her 18 th Birthday, you
were asked by your mother if you could make the appetizer
for the party. You excitedly answered yes because you just
finished studying about it. Prepare the appetizer of your choice for
your sister.
Dimension P E R F O R M A N C E LEVE L
Very Needs No
Excellent Satisfactory
Satisfactory Improvement Attempt Points
(4 pts.) (3 pts.) (2 pts.) (1 pt.) (0 pt.) Earned
1. Use of Uses tools and Uses tools and Uses tools and Uses tools and No
tools and equipment equipment equipment equipment attempt
equipment correctly and correctly and correctly and but incorrectly and
confidently at all confidently most less confidently less confidently
times of the times sometimes most of the time
 2. Manifests very Manifests clear Manifests Manifests less No
Application clear understanding of understanding of understanding of attempt
of understanding of the step- by-step the step-by-step the step- by-step
procedures the step- by-step procedure procedure procedure
procedure but sometimes seeking
seeks clarification clarification most
of the time
Works Works Works Works No
independently independently independently with independently attempt
with ease and with ease and ease and but with
confidence at all confidence most confidence assistance from
times of the time sometimes others most of
the time
3. Safety Observes safety Observes safety Observes safety Most of the time No
work habits precautions at all precautions precautions not observing attempt
times most of the time sometimes safety
precautions
4.Product Product is very Product is Product is less Product is not No
attractive and attractive and attractive and less attractive and attempt
very enticing to enticing to enticing to not enticing to
appetite appetite appetite appetite
Ingredients are Ingredients are Ingredients are Ingredients are No
very well - well - cooked overcooked overcooked attempt
cooked
5. Time Work completed Work completed Work completed Work completed No
management ahead of time within allotted (mins./hours/d (mins./hours/ attempt
time ays) beyond days) beyond
TOTAL POINTS

Learning Outcome 3
Present a Range of Appetizers

Objectives

At the end of this lesson, you are expected to:

1. identify the fundamentals of plating;

2. identify the accompaniments of appetizers;
3. present appetizers attractively; and
4. observe sanitary practices in presenting appetizers

Appetizers can be more appreciated if presented attractively like the

saying goes “the eyes eats first”. Plate presentation is the process of offering
the appetizer to guests in a stylish and pleasing manner. It requires skills,
style and creativity.

This lesson will provide you the knowledge, skills and understanding in
presenting range of appetizers.
Fundamentals of Plating

1. Balance
The rules of good menu balance also apply to plating. Select foods and
garnishes that offer variety and contrast.

 Color. Two or more colors on a plate are usually more

 interesting than one. Garnish is also important.
 Shapes. Plan for variety of shapes and forms. Cutting
vegetables into different shapes gives you great flexibility.
 Texture. Not strictly visual consideration, but important in plating
in menu planning.
 Flavors. One of the factors to consider when balancing colors,
shapes, and texture on the plate.

2. Portion size. This is important for presentation as well as for costing.

 Match portion sizes and plates. 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.

3. Arrangement on the plate

Basic Principles of Platter Presentation

1. The three elements of a buffet platter.

 Centerpiece or Grosse piece (gross pyess). This may be an
uncut portion of the main food item, such as a pate or a cold
roast, decorated and displayed whole. It may be a separate but
related item, such as molded salmon mousse
 The slices or serving portions should be arranged artistically.
 The garnish should be artistically done in proportion to the cut
slices.
2. The food should be easy to handle and serve, so that one portion can
be removed without ruining the arrangement.
3. A simple design is best. Simple arrangement is easier to serve, more
appetizing, and still attractive when are half consumed by the guest.
4. Attractive platter presentation may be made on silver or other metals,
on mirrors, chinaware, plastic ware, wood, or any other materials
provided they are presentable and suitable for food.
5. Once a piece of food has touched the tray, do not remove it. Shiny
silver or mirror trays are easily smudged, and you’ll have to wash the
tray and start over again. Good pre-planning should be considered.
6. Think of the platter as part of the whole. It must be attractive and
appropriate to the other presentation in the table.
DESIGNING THE PLATTER

1. Plan ahead. Make a sketch by dividing the tray into six or eight sections. This
will help you lay out a balance and symmetrical design. The sketch should
indicate the centerpiece, slices of foods and garnishes.
 2. Get movement into your design. Good design makes your eyes move across
the platter following the lines you have set up. It could be arranged in rows or
lines.
3. Give the design a focal point. Use centerpiece to emphasize and strengthen
the design by giving it direction and height. Note that centerpiece is not always
in the center.
4. Keep items in proportion.
5. Make the garnish count. Use garnish to balance out a plate by providing
additional element. Two items on a plate often look unbalanced, but adding a
garnish completes the picture. On the other hand do not add unnecessary
garnishes.
6. Don’t drown every plate in sauce or gravy. It may hides colors and
shapes. You may cover a part of it or a band of sauce across the
center.
7. Keep it simple. Simplicity is more attractive than complicated designs.
8. Let the guest see the best side of everything. Angle overlapping slices
and wedged-shaped pieces toward the customer and the best side of
each slice is face up.
Review of Lesson 2 (Learning Outcome 3)

A. Pose and Dispose

Let’s find out if you can arrange your prepared appetizers

attractively following the fundamentals of plating,
principles of platter presentation and designing the
platter.

Your output will be rated using the rubric below:

SCORE CRITERIA
5 Very artistically and creatively done
4 Artistically and creatively done
3 Properly and less creatively done
2 Improperly done and unattractive
1 No attempt

You’re amazing, you almost got it perfect. Continue with the next topic
to learn how to store appetizers

Learning Outcome 4
Store Appetizer

At the end of the lesson, you should be able to:

A. Utilize quality trimmings;

B. Select appropriate container for storing salads and appetizers;
C. Keep appetizers in appropriate conditions to maintain its freshness,
 quality and taste; and
D. Follow workplace safety procedures.

Storing salads and appetizers is one of the most important activities

done after preparing them to maintain freshness and avoid spoilage.

This lesson deals with storage of salads and appetizers using

appropriate container to sustain quality and taste.

Tools and Equipment

1. Chillers
2. Refrigerator
3. Containers for salad and appetizers

Storing Techniques
Storing foods could be done through the following techniques:
1. Refrigerate – to keep food cold or cool.
2. Cold storage – the process of preserving food by means of refrigeration.
3. Chilling – to refrigerate to reduce the temperature of food.

Sanitary Practices when storing salads and appetizers

1. Handle the food properly to prevent spoilage and contamination.

2. Wash utensils and equipment thoroughly.
3. Keep off hand to a minimum contact to ingredients and food.
4. Keep away from food when you are ill.
5. Store food and ingredients properly.
6. Safeguard the food during distribution and serving.
 Chill to refrigerate or to reduce the temperature of food.
 Place it to cold storage like refrigerator to preserve perishable
food.

Review of Lesson 1 (Learning Outcome 4)

A. Complete Me
Completion Type. Fill the blank with a word or group of
words to make the sentence complete. Write your answer in
your test notebook.

1. An Italian appetizer composed of meats, sea foods, and other relishes is

.
2. Small food item eaten with wine or other drinks is .
3. A salted roe or egg of the sturgeon is .
4. Hors d’ oeuvres offered to guest that complements the chef’s cooking
style and talent is .
 5. Toasted Italian bread flavored with garlic and olive oil is .

B. Prove It More
Prepare varieties of appetizer. You will be observed and rated
from the preparation of materials and ingredients, actual
preparation, presentation and storing of your products using
the scoring rubric below.

Dimension P E R F O R M A N C E LEVE L
Very Needs No
Excellent Satisfactory Points
Satisfactory Improvement attempt
(4 pts.) (2 pts.)
(3 pts.) (1 pt.) (0 pt.) Earned
1. Use of Uses tools and Uses tools Uses tools Uses tools and No
tools and equipment and and equipment attempt
equipment correctly and equipment equipment incorrectly and
confidently at all correctly correctly and less confidently
times and but less most of the time
confidently confidently
most of the sometimes
times
2. Manifests very Manifests Manifests Manifests less No
Application clear clear understanding understanding attempt
of understanding of understand of of the step- by-
procedures the step- by-step ding of the the step-by- step procedure
procedure step- by- step seeking
step procedure clarification
procedure but sometimes most of the time
seeks
clarification
Works Works Works Works No
independently independent independently independently attempt
with ease and ly with ease with ease and but with
confidence at all and confidence assistance from
times confidence sometimes others most of
most of the the time
time
Very Needs No
Excellent Satisfactory Points
Satisfactory Improvement attempt
(4 pts.) (2 pts.)
(3 pts.) (1 pt.) (0 pt.) Earned
3. Safety Observes safety Observes Observes Most of the time No
work habits precautions at all safety safety not observing attempt
times precautions precautions safety
most of the sometimes precautions
time
4.Complete Task is Task is Task is nearly Task is started No
ness of completed completed completed but not attempt
Task following the following following the completed
procedures in the the procedures in following the
activity procedures the project procedures in
improvement/inno in the plan the project plan
vations project plan
5. Time Work completed Work Work Work completed No
manage ahead of time completed completed (mins./hours attempt
ment within (mins./ /days) beyond
allotted time hours/days)
beyond
TOTAL POINTS
 Post Test
A. Below are jumbled letters. Write the correct spelling opposite the scrambled letters.
Write your answer on your test notebook.
1. AINSZTEI
2. PENMEQUTI
3. NGILCAEN
4. CNKTIEH
5. LCEHIMAC
6. PERAETPIZ
7. ELSHERIS

B. Multiple Choice
Read the following statements carefully. Choose the letter that best
describes the statement. Write your answer on your quiz notebook.
1. Which of the following is a material used for salad making and dessert
that needs great care to ensure long shelf life?
A. glass C. cast iron
B. aluminum D. stainless steel
2. Which of the following appetizers are made out of thin slices of bread in
different shapes?
A. relish C. hors d’ oeuvres
B. cocktail D. canapé
3. Tessie finds it hard to remove tough soils from the used pots and pans.
It does not respond to different cleaning agents she used. If you will
help her, which of the following will you recommend that will surely
solve her problem?
A. abrasive C. detergent
B. acid cleaner D. solvent cleaner
4. It is small pieces or portions of highly seasoned food, usually served
before a meal to induce and stimulate one’s appetite.
A. appetizer C. hamburger
B. dessert D. salad dressing
5. Sherwin owns a restaurant. He is awake up to 12 midnight in order to
supervise the business and sees to it that he has enough supply of
materials the next day. This kind of character shows that he is
A. creative C. motivated
B. passionate D. committed
6. Which of the following situations is good housekeeping practice best
shown?
A. Emptying the garbage can every other day.
B. Using imported sanitizing and disinfecting materials
C. Spraying air freshener before and after leaving the room.
D. Planning and implementing a program of regular cleaning of
fixtures, furniture and home appliances

87
 7. Which of the following knife is used for trimming and paring
fruits and vegetables?
A. butcher knife C. paring knife
B. French knife D. shears
8. Which of the following appetizers are made of seafood or
fruit, usually with a tart or tangy sauce?
A. canapé C. relish
B. cocktail D. salad
9. Your younger sister accidentally swallowed poison.
What first aid treatment should you do?
A. Read the label of the poisonous material
B. Remove anything remaining in the mouth
C. Give her a glass of water or any fruit juice
D. Give her a spoonful of sugar or any kind of sweets
10. Which of the following is the proper order in washing the dishes?
A. utensils, chinaware, silverware, glassware
B. silverware, utensils, glassware, chinaware
C. chinaware, glassware, utensils, silverware
D. glassware, silverware, chinaware, utensils
11. Which of the following is the proper order/steps in
cleaning kitchen premises?
1.) Rinse all surfaces with cold to hot water to remove
thoroughly all remaining chemical solution and food
soil residues
2.) Remove residual food soils from equipment
surfaces 3.) Scrape and Pre-rinse
4.) Rinse all equipment surfaces
sanitizing agent A. 4 3 2 1 C. 3 2 1 4
B. 2 3 1 4 D. 1 2 3 4
12. Which of the following should be practiced when using
cutting board to reduce the spread of bacteria?
A. Use the same chopping board for different kinds of food
B. Keep separate chopping board for your meat and your vegetables
C. Clean the chopping board if needed
D. Scrape chopping board before using
Congratulations! You made it with flying colors.
Good luck with the next lesson.

REFERENCE:
Technical- Vocational-Livelihood Home Economics
COOKERY Manual
Module 1 of 2
Prepared By:
Jan Alleana M. Fernandez
G11 HE Adviser