EMILIO V.
QUIZON NATIONAL HIGH SCHOOL
(Formerly Camflora National High School Annex)
Talisay, San Andres, Quezon
Name of Grade
Shendyl L. Ygot 8
Teacher Level
Learning Area TLE Topic Food Processing
Content Standard The learners demonstrate the knowledge, skills and attitude required in
preparing appetizers.
Performance Standard The learners independently prepare appetizers.
Most Essential Learning
⮚ Prepare a variety of appetizers.
Competency
TLE_HECK9PA-Ic-3
Knowledge Differentiate between hot and cold appetizers.
Learning Objectives
Skills Prepare a variety of appetizers.
Attitude Follow workplace safety procedures.
Resources Self-Learning Modules, Books, Laptop, Cell Phone, Duration of the
1 hour
Needed Activity Sheet, Pen and Paper Lesson
I. OBJECTIVE/S: At the end of the lesson, you are able to:
A. Differentiate between hot and cold appetizers.
B. Prepare a variety of appetizers.
C. Follow workplace safety procedures.
II. SUBJECT MATTER: Preparing Appetizers
MATERIALS: Self-Learning Modules, Books, Video Lesson, Laptop, Cell Phone,
Activity Sheet, Pen and, Paper
REFERENCE G8 TLE Learners Module and Self-Learning Modules
III. PROCEDURE
1. A. Preparatory Activity
Prayer
Checking of Attendance
1. B. Priming Activity
TRUE OR FALSE
Directions: Read the statements carefully then write True if the statement is correct and write
False if it is incorrect. Write your answer in your TLE notebook.
1. Mise’en place is a French term which means to put everything in place.
2. In preparing an appetizer, tools and equipment are NOT needed.
3. Garnish is a food item placed on top of the spread which usually gives color and design.
4. Canapés are made up of thin slices of bread in different shapes.
5. Relish are pickled item which are raw, crisp vegetables such as julienne carrots or celery sticks.
1. C. Main Activity/Motivation
AWARENESS!
Direction: The teacher will flash a picture about different appetizers . Then she will ask
the student to give the name of the picture being flashed.
PREPARING APPETIZERS
MISE’ EN PLACE – is a French term which means “put in place” means ingredients are
prepared, tools are gathered and everything is organized before cooking begins.
TOOLS AND EQUIPMENTS NEEDED IN PREPARING APPETIZERS
Gas range Frying pan
Oven Blender
Griddle Serving tray
Baking sheet Food tong
Sauce pan Spatula
Kitchen knife Bread knife
Kitchen shears Cookie cutter
Cutting board Grater
What is Appetizer?
Appetizers are foods which stimulate the appetite, through their attractive appearance, fragrance or
appealing flavor.
It is a small piece of portion of highly seasoned food, usually serve before a meal to induce and stimulate
one’s appetite.
When do we serve an Appetizer?
It usually served before the main course. It can be served in occasions where eating takes time like
wedding party.
CLASSIFICATIONS OF APPETIZERS
1. Hors d’ oeuvres
2. Canapés
3. Relishes
4. Petite salad
5. Chips and dips
6. Soups and consommés
7. Cocktails
Hors d’ oeurvres – refers to a small portion of highly seasoned foods. It is a combination of canapés,
olives, stuffed celery, pickled radishes and fish.
These are small bite sizes of meat, fish, cheese, fruits and the like on sticks or toothpicks.
Canapés – are made out of thin slices of bread in different shapes. The bread maybe toasted, sautéed, in
butter or dip in a well-seasoned mixture of egg, cheese, fish, or meat then deep-fat fried.
Bite-size open faced sandwiches consist of tiny portions of food presented on bases
These are small bite sizes of bread, pastry, crackers etc. with BASE, TOPPINGS and GARNISH.
Canapés consist of three (3) parts:
Base – holds the spread and garnish. Crackers and toast are firmer and give a pleasing texture and
crispness to the canapé. (Ex. Bread cut-outs, crackers, unsweetened pastry shells, tiny biscuits)
Spread – place on top of the base so the garnish sticks to it without falling. (ex. flavored butter,
flavored cream cheese)
Garnish – any food item or combination of items placed on top of the spread which usually gives
color, design and texture or flavor accent to the canapé.
Guidelines for Assembling Canapés:
1. Good misé en place is essential.
2. Assemble as close as possible to serving time.
3. Select harmonious flavor combinations in spreads and garnish.
4. Make sure that at least one of the ingredients is spicy in flavor.
5. Use high quality ingredients.
6. Keep it simple.
7. Arrange canapés carefully and attractively on trays.
Relishes – 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.
Two categories of Relishes:
Raw Vegetables with Dips – known as crudités.
Pickled item
Petite salad – are small portions and usually display the characteristics found in most salad.
Chips and Dips – are popular accompaniments to potato chips, crackers, and raw vegetables. Proper
consistency in the preparation is important for many dips.
Soups and Consommé – these are comprising liquid food made of meat and vegetable with stock, juice,
water, and another liquid, usually served hot.
Cocktails – are usually juices of orange, pineapple, grape fruit or tomatoes served with cold salad
dressing. It may be in a form of a fruit or vegetable juice mixed with little alcoholic beverages or seafood
or seafoods like shrimps, crabs or lobsters served with slightly seasoned sauce.
VARIETY OF HOT APPETIZERS
Brochette – a long, thin metal pin that is pushed through small pieces of meat or vegetables to hold them
in place while they are cooked.
Rumaki – its ingredients and method of preparation vary, but usually it consists of water chestnuts and
pieces of chicken liver wrapped in bacon and marinated in soy sauce and either ginger or brown sugar.
Stuffed Potato Skins
Chicken wings
Filled pastry shell
Meat balls
2. ANALYSIS
1. How to make sure that you prepare appetizer safe and clean?
2. How will you serve an appetizer to your guest?
3. ABSTRACTION
Directions: The teacher will asked the learners what they have learned about the lesson.
1. What is appetizer?
2. What are the classifications of Appetizer?
3. When do we serve an appetizer?
4. APPLICATION
WARMING UP!
Directions: Identify the pictures shown in column A. Write your answer in column B with a short
description of its uses or functions on your activity notebook.
A B
1.
2.
3.
4.
5.
IV. EVALUATION (Multi-dimensional questions)
Directions: Choose your answer/s from the box below and write your answer in the space provided
before each number. Do this in your TLE Cookery activity notebook.
Canape Appetizer Chips and Dips Cutting boards
Funnels Raw vegetables with dip Measuring Rumaki Refrigerator/freezer
microwave oven Relishes Petite Salad
_________________1. These are small portions and usually display the characteristics found in most
salad.
_________________2. A 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.
_________________3. These are made out of thin slices of bread in different shapes.
_________________4. It is known as crudités.
_________________5. A popular accompaniment to potato chips, crackers, and raw vegetables.
V. CLOSING/ASSIGNMENT
“On your journal, write your reflection what is the importance of Learning Cookery in
our lives.
Rubrics: Real-Life Situations Involving Absolute Value
20 15 10 5
The situation is clear The situation is clear, The situation is not so The situation is not so
and realistic and the use the use of the clear, and the use of the clear, and the use of
of the importance of importance of Tourism importance of Tourism importance Absolute
Tourism Product Product Classification Product Classification Tourism Product
Classification concepts concepts are not concepts is not properly Classification concepts
are properly illustrated. properly illustrated. illustrated. is not properly
illustrated.
Prepared By:
ROUSELL LITO E. ALVA
SHENDYL L. YGOT Rater
Ratee
Checked By:
