9

Technology and
Livelihood Education
Home Economics
Cookery
Quarter 1 – Module 6:
Prepare a Range of Appetizers
Technology and Livelihood Education – Grade 9
Alternative Delivery Mode
Quarter 1 – Module 6: Prepare a Range of Appetizers
First Edition, 2020

Republic Act 8293 section 176 states that: No copyright shall subsist in any work of
the Government of the Republic of the Philippines. However, prior approval of the government
agency or office wherein the work is created shall be necessary for exploitation of such work
for profit. Such agency of office may, among other things. Impose as a condition the payment
of royalties.

Borrowed materials (i.e., songs, stories, poems, photos, brand names, trademarks, etc.)
included in this book are owned by their respective copyright holders. Every effort has been
exerted to locate and seek permission to use these materials from their respective copyright
owners. The publisher and authors do not represent nor claim ownership over them.

Published by the Department of Education

Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio

DEVELOPMENT TEAM OF THE MODULE

Writer : Haide U. Cueva
Editor : Jose Garry R. Napoles
Reviewer : Analorgie D. Destacamento
Illustrator : Maribell J. Fuentes
Layout Artist : Maribell J. Fuentes
Management Team:
Schools Division Superintendent : Marilyn S. Andales
Assistant Schools Div. Superintendent : Lea V. Apao
: Ester B. Futalan
: Cartesa M. Perico
Chief Education Supervisor, CID : Mary Ann P. Flores
Education Program Supervisor, LRMDS : Isaiash T. Wagas
Education Program Supervisor, TLE : Jose Gary N. Napoles

Department of Education – Regional Office 7

DepED-Division of Cebu Province
Office Address : Sudlon, Lahug, Cebu City
Telefax : (032) 255-6405
E-mail Address : cebu.province@deped.gov.ph

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 9

Technology and
Livelihood Education
Home Economics
Cookery
Quarter 1 – Module 6:
Prepare a Range of Appetizers
KEY MESSAGE

For Educators:

Technology and Livelihood Education (TLE) is one of the basic subjects in the
implementation of the K to 12 Basic Education Program composed of four components
namely, Agri-Fishery, Home Economics, Industrial Arts and Information Communication
Technology. In this module, the focus is on Home Economics Course, Prepare a Range of
Appetizers.

According to George Washington Carver, “Education is the key to unlock the golden door
of freedom”; thus, the Department of Education extends their resources and finds alternative
ways to address your needs and to adapt to the new normal of the educational system as a
bridge to Learning Continuity Plan. To address such needs, the teacher-made learning
modules are crafted.

You are reading the Cookery-Grade 9: First Quarter Alternative Delivery Mode (ADM)
Module on “Prepare a Range of Appetizers” as written based on the K-12 Basic Education
Curriculum. This course is designed for high school students to develop knowledge, skills, and
attitude in the performance of cookery tasks.

Through the combined efforts of expert and competent educators from various levels and
schools in the Department of Education - Division of Cebu Province, this module is created for
your convenience. Despite all physical, social and economic restraints in the current teaching
scenarios, this module came out after a thorough planning, organization, editing and
verification of the development team in order to cater all the needs of our diverse learners.

This module will surely help our teachers and learners in the midst of the challenges
brought by the pandemic. The learners are given independent learning activities which are
anchored on the competencies based on the K-12 Curriculum Guide, thus engaging them to
work at their own pace within the comforts of their own homes. This will gear them in acquiring
the prerequisite 21st Century skills that will adequately prepare them for work, start a business,
acquire middle level skills and continue to higher education.

Therefore, your topmost priority is to explain clearly on how our learners will use this
module. You are to ensure that the learner’s progress and development will be monitored and
their strengths and weaknesses will be appropriately assessed while doing independently the
activities in each part of the module. Moreover, you consistently provide feedback to the
learning facilitators about the progress of the learners and encourage, as well, the learners to
comply and to finish the modules on time.

i
 In addition to the material in the main text, you will also see this box in the body of the
module.

Notes to the Teacher

This part of the module gives you
helpful tips, suggestions or strategies
that will make the learning process
easy and efficient to the learners.

As the main source of learning, it is your top priority to explain clearly on how to use
this this module to the learners. While using this module, learner’s progress and development
should be recorded verbatim to assess their strengths and weaknesses while doing the
activities presented independently in safety of their homes. Moreover, you are anticipated to
persuade learners to comply and to finish the modules on or before the scheduled time.

For the Learners:

The Department of Education researched and explored innovative ways to address your
needs with high consideration on social, economic, physical and emotional aspects of your
well-being. To continue the learning process, DepEd comes up with an Alternative Delivery
mode of teaching using Teacher-Made Educational Modules.

You are reading the COOKERY - Grade 9: First Quarter Alternative Delivery Mode
(ADM) Module on “Prepare Range of Appetizers” as written and found in the K-12 Basic
Education Curriculum. This course is designed for high school students to develop knowledge,
skills, and attitude in the performance of cookery tasks.

This module is especially created for you to have the opportunity to continue learning
even at home. Using guided and independent learning activities, rest assured that you will be
able to enjoy as well as to deeply understand the contents of the lesson presented; whilst,
recognizing your own capacity and capability in acquiring knowledge.

This module is especially crafted for you to grasp the opportunity to continue learning
even at home. Using guided and independent learning activities, rest assured that you will be
able to take pleasure as well as to deeply understand the contents of the lesson presented;
recognizing your own capacity and capability in acquiring knowledge.

ii
This module has the following parts and corresponding icons.

The first part of the module will keep you on

tract on the Competencies, Objectives and
WHAT I NEED TO Skills expected for you to be developed and
KNOW mastered.

WHAT I KNOW This part aims to check your prior knowledge

on the lesson to take.

This part helps you link the previous lesson

to the current one through a short
exercise/drill.

The lesson to be partaken is introduced in

this part of the module creatively. It may be
WHAT’S NEW through a story, a song, a poem, a problem
opener, an activity, a situation or the like.

This part of the module is used to process

your learning and understanding on the
given topic.

A transfer of newly acquired knowledge and

skills to a real life situation is present in this
WHAT I CAN DO
part of the module. This activity assesses
your level of mastery towards the topic.

This activity assesses your level of mastery

towards the topic.

In this section, enhancement activities will be

given for you to further grasp the lessons.

This contains answers to all activities in the

module.

iii
At the end of this module you will also find:

References Printed in this part is a list of all reliable and valid resources
used in crafting and designing this module.

In using this module, keep note of the fundamental reminders below.

1. The module is government owned. Handle it with care. Unnecessary marks are
prohibited. Use a separate sheet of paper in answering all the given exercises.
2. This module is organized according to the level of understanding. Skipping one part of
this module may lead you to confusion and misinterpretation.
3. The instructions are carefully laden for you to understand the given lessons. Read
each items cautiously.
4. This is a Home-Based class, your reliability and honor in doing the tasks and checking
your answers are a must.
5. This module helps you attain and learn lessons at home. Make sure to clearly
comprehend the first activity before proceeding to the next one.
6. This module should be returned in good condition to your teacher/facilitator once you
completed it.
7. Answers should be written on a separate sheet of paper or notebook.

If you wish to talk to your teacher/educator, do not hesitate to keep in touch with
him/her for further discussion. Know that even if this is a home-based class, your teacher
is only a call away. Good communication between the teacher and the student is our
priority to flourish your understanding on the given lessons.

We do hope that in using this material, you will gain ample knowledge and skills
for you to be fully equipped and ready to answer the demands of the globally competitive
world. We are confident in you! Keep soaring high

iv
 WHAT I NEED TO KNOW

Good day dear learner!

This module is solely prepared for you to access and to acquire lessons befitted in
your grade level. The exercises, drills and assessments are carefully made to suit your level
of understanding. Indeed, this learning resource is for you to fully comprehend on how to
Prepare a Range of Appetizers. Independently, you are going to go through this module
following its proper sequence. Although you are going to do it alone, this is a guided lesson
and instructions/directions on how to do every activity is plotted for your convenience.

Using this learning resource, you are ought to know on how to Prepare a Range of
Appetizers as written and found in the K-12 Curriculum Guide.

At the end of this module, you are expected to achieve the following objectives for this
session:

1. differentiate hot and cold appetizers;

2. prepare a variety of appetizers;
3. demonstrate the ability to prepare appetizers; and
4. follow workplace safety procedures

WHAT I KNOW

Instructions: This is given to check if you know already know about the lesson. Further, it
will allow you to reconnect what you already learned about the previous lesson.

Test 1—Multiple Choice

Directions: Read the following statements carefully then choose the best answer from the
given choices. Write only the letter of your answer in a separate sheet of paper.

1. Which of the following appetizers are made out of thin slices of bread in
different shapes?
a. Relish b. Hors D’ Oeuvres c. Cocktail d. Canapés
2. It is a small pieces or portions of highly seasoned food, usually served before a meal to
induce and stimulates one’s appetite.
a. Appetizer b. Hamburger c. Dessert d. Salad dressing
3. Which of the following appetizers is made of seafood or fruit, usually with a tart or tangy
sauce?
a. Canapé b. Relish c. Cocktail d. Salad
1
4. It is a bite-size open faced sandwich consists of tiny portions of food presented on bases
of bread, toast or pastry easily handled and eaten.
a.Canapé b. relish c. cocktail d. salad
5. It is usually juice of orange, pineapple, grapefruit or tomatoes served with cold salad
dressings.
a. Canapé b. relish c. cocktail d. salad
6. These are pickled item which are raw, crisp vegetables such as julienne carrots or celery
sticks.
a. canapé b. relish c. cocktail d. salad
7. It is a French term which means “set in place “that is you have everything ready to cook
and in its place.
a.Sort b. sanitize c. mis en place d. 5 S
8. It is a foods which stimulates the appetite, through their attractive appearance, fragrance
or appealing flavor.
a. Relish b. canapé c. appetizer d. salad
9. These are served between the soup and fish course and often served in hot entrée.
a. Cold hors d’oeuvre b. plate of Hors oeuvres c.hot Hors’d oeuvres d. salad
10. It is Hors d’ oeuvres that may consist of shrimps, smoked beef, poached egg, Spanish
sardines and lettuce, sauce that be served at the side.
a.Plate hors d’ oeuvres b. rich hors d’ oeuvre c. Assorted d. hot

WHAT’S IN

Activity 1- Classify Me

Directions: Classify these appetizers into cocktails, Hors D’ Oeuvres, Canapés,

Relishes/crudités, Petite Salad, Chips and dips, fresh and vegetables .Write your
answer in a separate sheet of paper.

2.
1.

2
 4.
3.

6.
5.

7. 8

9. 10.

Disclaimer: The pictures are used to put emphasis and to show concrete examples for deeper understanding of
the lesson .Department of Education - Cebu Province does not claim or own the presented pictures. Links for the
sources are found in the reference part of the module.

Activity 2. Detect and Write

Directions: Identify the defined or described terms. Write your answer in a separate sheet
of paper.
1. Butter, cream or finely chopped meat or fish placed on top of canapé base.

3
 2. Holds spreads and garnish for canapés.
3. Adds color, design texture and flavor to canapé.
4. Small open- faced sandwiches served as appetizer
5. Serving size of canapés.
6. Are usually juices of orange, pineapple, grapefruit or tomatoes served with cold salad
dressings.
7. Are made out 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.
8. Are popular accompaniments to potato chips, crackers, and raw vegetables.Proper
consistency in the preparation is important for many dip.
9. Slice of Italian bread that is toasted, rubbed with garlic and drizzled with olive oil,
served with toppings like canapés.
10. A small food item intended to be eaten with wine or other dinks usually in bars.

An appetizer (also known as hors d’oeuvre) is a small dish served before a meal. Some
appetizers are served cold, others hot. They can be served as a meal, or they may be served
before eating. I love the idea of having multiple appetizers out for guests to choose from, some
hot and some cold, but all delicious!

Activity 1- Group Me

Directions: Group the following appetizers into Hot or Cold Appetizers Write your answers
inside the box using a separate sheet of paper.

1. Salmon and sea Cucumber

2. Bacon cheese burger meatballs
HOT Cold
3. Deviled egg
Appetizers Appetizers
4. Baked vegetable egg rolls
5. Stuffed baked mussels
6. Dill vegetable dip
7. Loaded baked potato dip
8. Tortilla pinwheel
9. Mixed vegetable with Cheddar cheese dip
10. coleslaw

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 WHAT IS IT

Hot and Cold Appetizers

Hors d’eouvres is often served preceding a meal, they are served as the food at
cocktail parties involving alcoholic beverages.

a. 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.

b. 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:

b. Plate of Hors d’oeuvres may consist of shrimps, smoked beef, poached egg, Spanish
sardines and lettuce, sauce can be served at the side

c. Grisson Platter may consist of two kinds of cold meat, such as ham, smoked beef,
peppered ham. Sauce can be served at the side.

d. 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.

e. Assorted hors d’oeuvres can be served in special portioned platters with dishes or even
from a serving cart.

f. 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.

5
 Recipes of Appetizers

Salmon and Cucumber Bites

Purpose: To prepare salmon and cucumber bites

Tools/Equipment Needed:
Chopping board mixing bowl
Spatula
Bread knife

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:

1. Peel and slice cucumber into 1/4-inch slices.

2. In a bowl, mix lemon zest, lemon juice, crème, and pepper.
3. To assemble, top a cucumber slice with a strip of salmon, a dollop (about 1/2 tsp.) of
crème mixture.
4. 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

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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
1 pc. Celery
1 pc. Red bell pepper

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 1 pc. Cucumber
1 pc. Cherry tomato
1 pc. Lettuce
Dips
94 g cream cheese
38 ml. evap milk
44 g mayonnaise
7.5 g. ml lemon juice
.5 ml onions
.5 ml hot red pepper sauce
.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. Serve with
cheddar cheese dip.
Procedure for preparing Canapés from toast.
Perform the steps in preparing Canapés from toast.

Tools/Equipment Needed
Tray Cutting Board Spatula Bread knife

Ingredients Needed:
Pullman loaves
Spreads Toppings

Steps/Procedure:
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.

Alternately, cut the toasts into desired shapes with small cutters and reserve the trim for
breadcrumbs. Spread each cut out with desired topping. Garnish the cutouts as desired.

8
 Bread slices for canapés can be cut into several basic shapes with no waste.

Activity 1: Open ended Statement

Directions: Give one type of appetizers that you know. Describe it briefly and write how it is
being prepared by completing the open ended statement below. Write your
answer on a separate sheet of paper.
The type of appetizer I know is _______________________________________________.
This type of appetizer is ____________________________________________________.
This type of appetizer is being prepared by:
________________________________________________________________________.
________________________________________________________________________.
________________________________________________________________________.

Activity 2: Arrange Me

Directions: Arrange the following steps in preparing various appetizers in chronological

order. Use A for the first step, B for second and so on. Write your answer on a
separate sheet of paper.

A. Fruit Cocktail

________Cut fruits into desired shapes.

________Use fruits that are pleasantly tart and not too sweet.
________Cut fruits into desired shapes.
________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.

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 B. Relishes
__________Arranged vegetables, in crushed ice to maintain crispness
__________Serve with dips.
__________Select fresh vegetables
__________Cut into sticks or other attractive bite size shapes
___________Hold vegetables for a short time in ice water to become crisp.

A. Preparing Canapé Toast

__________Trim canapé Toast crusts from unsliced Pullman loaves. Save trimmed crusts
to be used as breadcrumbs.
___________Cut the bread horizontally into slices, ¼ inch thick.
___________Cool the toast
___________Toast the slices of bread.
___________Cover with a thin, even layer of spread and cut into desired shapes with a
knife. Make the cuts neat and uniform.

B. Shrimps and other cooked seafood’s cocktail

_________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.
_________Garnish the dish attractively with lettuce or greens with lemons.

C. Oyster and clams cocktails

__________Arrange on flat plates, preferably on a bed of ice.
__________Open fresh oysters and clams on the half shell.
__________Place cocktail sauce in a small cup in the center or at the side of the
__________Provide lemon wedges

Activity 3: Research and Piled Up

Directions: 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

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 Appetizers are small portions or bite-sized delicacies that are served before a meal.
Appetizers can be eaten during cocktail hour or can serve as the only meal at a casual party
or small gathering. There are a variety of types of appetizers that make for a delicious and
filling treat.

Hot appetizers are served warm and are often bite-sized. These appetizers can be
either finger foods and snack type foods or small portions of main course dishes, such as
miniature sandwiches. Popular hot appetizers include chicken wings, mini quiches, mini tacos,
meatballs, nachos, onion rings, and potato skins. Hot appetizers can also include some dips
and even gourmet offerings, such as cheese fondue.

Answer the questions that follow

Directions: Answer briefly yet concisely. Write your answer in a separate sheet of paper.

1. Why is appetizer served before meal?

2. What quality points would you look for in a good appetizer?

WHAT I CAN DO

Activity 1: Make it for me

Directions: Read the situation given below.

Situation:
Your sister will be celebrating her 18th 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. With the assistance of your parent, prepare the
appetizer of your choice and ways for your sister. Rate your performance using the
rubrics below.

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Dimension PERFORMANCE LEVEL

No
Excellent Very Satisfactory Satisfactory Needs Improvement attempt Points
5 pts. 4 pts. 3 pts. 2 pt. 0 pt. Earned
Uses tools and Uses tools and
equipment Uses tools and Uses tools and equipment
1.Use of tools correctly and equipment correctly equipment correctly incorrectly and less
and confidently at all and confidently most and less confidently confidently most of No
times of the times sometimes the time attempt
equipment

Manifest clear
Manifest clear understanding of
understanding of the the step –by step
Manifest Manifest clear step –by step procedure but
understanding understanding of procedure but sometimes seeks
2.Use of of the step –by- the step –by step sometimes seeks clarification most of No
procedures step procedure procedure clarification the time attempt

Works Works Works

independently independently with Works independently independently but
with ease and ease and with ease and with assistance
confidence at all confidence most of confidence from others most of No
times the time sometimes the time attempt

Observes safety Observe safety Observes safety Most of the time not
3.Safety work precautions at all precautions most of precautions observing safety No
habits times the time sometimes precautions attempt

Product is very
attractive and Product is very Product is very Product is very
very enticing to attractive and attractive and less attractive and not No
4.Product appetite enticing to appetite enticing to appetite enticing to appetite attempt

Ingredients are Ingredients are well Ingredients are Ingredients are No

very well cooked cooked overcooked overcooked attempt

Work completed Work completed

5.Time Work completed Work completed ____beyond the time ____ beyond the No
management ahead of time within allotted time allocated time allocated attempt

12
Test 1—Multiple Choice

Directions: Read the following statements carefully then choose the best answer from the
given choices. Write only the letter of your answer in a separate sheet of paper.

1. Which of the following appetizers are made out of thin slices of bread in different shapes?
a. Relish b. Hors D’ Oeuvres c. Cocktail d. Canapés
2. It is a small pieces or portions of highly seasoned food, usually served before a meal to
induce and stimulates one’s appetite.
a. Appetizer b. Hamburger c. Dessert d. Salad dressing
3. Which of the following appetizers is made of seafood or fruit, usually with a tart or tangy
sauce?
a. Canapé b. Relish c. Cocktail d. Salad
4. It is a bite-size open faced sandwich consists of tiny portions of food presented on bases
of bread, toast or pastry easily handled and eaten.
a.Canapé b. relish c. cocktail d. salad
5. It is a French term which means “set in place “that is you have everything ready to cook
and in its place.
a.Sort b. sanitize c. mis en place d. 5 S
6. It is usually juice of orange, pineapple, grapefruit or tomatoes served with cold salad
dressings?
a. Canapé b. relish c. cocktail d. salad
7. These are pickled item which are raw, crisp vegetables such as julienne carrots or celery
sticks.
a. canapé b. relish c. cocktail d. salad
8. It is a food which stimulates the appetite, through their attractive appearance, fragrance or
appealing flavor.
a. Relish b. canapé c. appetizer d. salad
9. These are served between the soup and fish course and often served in hot entrée.
a. Cold hors d’oeuvre b. plate of Hors oeuvres c. hot Hors’d oeuvres d. salad
10. It is Hors d’ oeuvres that may consist of shrimps, smoked beef, poached egg, Spanish
sardines and lettuce, sauce that be served at the side.
a.Plate hors d’ oeuvres b. rich hors d’ oeuvres c. Assorted d. hot

13
Test 2: Truism or Falsity

Directions: Write true if the statement expresses truism and false if otherwise. Write your
answer in a separate sheet of paper.

1. Plate of Hors d’oeuvres may consist of shrimps, smoked beef, poached egg, Spanish
sardines and lettuce, sauce can’t be served at the side
2. Grisson Platter may consist of only one kind of cold meat.
3. Hors d’oeuvres Platter is a well-presented platter with a limited choice of simple or
more expensive foods.
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 – is not a classical form of presentation. Lobster should
always be included.

Answer the questions that follow

Directions: Explain briefly yet concisely. Write your answer on a separate sheet of paper.

1. Compare and contrast Hot and Cold appetizers.

2. If you are told to prepare an appetizer in a certain occasion like birthday what recipe will
you prepare and why?

14
 15
WHAT’S MORE
Activity 1
Answer May Vary
Activity 2
Fruit Cocktail
a. Use fruits that are pleasantly tart and not too sweet.
b. Cut fruits into desired shapes.
c. Add fresh lemon or lime juice to fruit mixtures to provide necessary tartness. A simple
wedge of melon with lime is a refreshing cocktail.
d. Add a few drops of flavored liqueur to improve flavor.
Relishes
a. Select fresh vegetables
b. Cut into sticks or other attractive bite size shapes.
c. Hold vegetables for a short time in ice water to become crisp.
d. Arranged vegetables, in crushed ice to maintain crispness.
e. Serve with dips.
Preparing Canapé’ Toast
a. Trim crusts from unsliced Pullman loaves. Save trimmed crusts to be used as
breadcrumbs.
b. Cut the bread horizontally into slices, ¼ inch thick.
c. Toast the slices in the oven.
d. Cool the toast.
e. Cover with a thin, even layer of spread and cut into desired shapes with a
knife. Make the cuts neat and uniform.
WHAT’S IN
WHAT’S IN
What I know
Activity 1
Activity 2
10. Petite Salad
10. Tapas 10. a
9. Fresh fruits and
9. Brushetta 9. c
vegetables
8. Chips and dips 8. c
8. Relishes
7. Canapé 7. c
7. Canapé
6. Cocktails 6. b
6. Chips and Dips
5. bite-size 5. c
5. Cocktail
4. Canapé 4. a
4. Canapé
3. Garnish 3. a
3. Petite salad
2. Base 2. d
2. Fresh fruits and
1. Spread 1. d
vegetables
1. Hors D’ Oeuvres
ANSWER KEYS
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WHAT’S MORE
Activity 2
Shrimps and other cooked seafood’s
cocktail
a. Arrange seafood in a stemmed glass
Assessment
or in a small, cup-shaped bowl in a bed
Test 1 of ice. Cocktail sauce maybe put in the
10. a glass first and arranged the seafood on
9. c top, partially immersed. Or the cocktail
Additional Activities 8. c sauce may be added as toppings.
Additional Activities: 7. b
6. c b.Garnish the dish attractively with
1. Hot appetizers are served 5. c lettuce or greens with lemon wedges.
warm and are often bite- 4. a
sized. These appetizers can 3. a Oyster and clams cocktails
be either finger foods and 2. d
snack type foods or small 1. d a. Open fresh oysters and clams on the
portions of main course Test 2 half shell.
dishes, such as miniature 5. False b. Arrange on flat plates, preferably on a
sandwiches. While cold 4. True bed of ice.
appetizers are being served 3. True c. Place cocktail sauce in a small cup in
cold. 2. False the center or at the side of the plate
2. Answer may vary 1. False d. Provide lemon wedges
Activity 3
What Can I Do Answer May Vary
You may submit /send pictures of
your performance or product
WHAT’S NEW
What I have learned
Activity 1
What I have learned
Hot Appetizers
1. Why is appetizer served before 1. Bacon cheese and burger
meal? meatballs
*Appetizer take less you to get food in 2. baked vegetable egg rolls
front of your guests faster while
providing additional time to finalize the 3. Stuffed baked mussels
main course. Appetizers can be much 4. Loaded baked potato dip
cheaper than main courses. If guests 5. Cheddar cheese dip
fill up on those, they won’t need as 6. Tortilla pinwheel
much food for the main meal, which
could ultimately save money. Cold Appetizers
2. What quality points would you look
1. Salmon and sea cucumber
for in a good appetizers?
2. Devilled Egg
*A good appetizer ,whether hot or cold 3. Drill vegetable dip
should be light and served in small 4. Mixed vegetable with
quantities, fresh vegetable and coleslaw
salad,fruits,or meat or even fish can be
made into appetizers.
REFERENCES

Department of Education. Cookery 9 Learning Modules pp.69-76.

https://www.allrecipes.com/recipes/76/appetizers-and-snacks/

https://iambaker.net/appetizers/
ttps://www.tasteofhome.com/collection/cold-appetizers-for-your-next-get-together/

https://www.bing.com/images/search?q=Hot+and+Cold+Appetizer+SlideShare&form
=IRTRRL&first=1&scenario=ImageBasicHover
https://www.ehow.com/info_8149741_different-types-appetizers.html

https://www.tasteofhome.com/course/appetizers/cold-appetizer-recipes
https://www.allrecipes.com/recipes/76

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For inquiries or feedback, please write or call:
Department of Education: Division of Cebu Province
Office Address : IPHO Bldg., Sudlon, Lahug, Cebu City
Telefax : (032) 255-6405
E-mail Address : cebu.province@deped.gov.ph