INFANT KING ACADEMY

Cortes, Bohol

MODULE 3
TECHNOLOGY AND LIVELIHOOD EDUCATION 9
Cookery

Name ___________________________________Grade and Section __________________ Score _________

What I Need to Know

After learning the content of this module, our learners should be able to:
1. Perform mise en place

1.1 identify tools and equipment needed in the preparation of appetizers

1.2 classify appetizers according to ingredients
1.3 identify ingredients according to the given recipe

What I Know
Pre-Test

I. Multiple Choice: Read the statement carefully then choose the best answer from the given options.
Encircle the letter of the correct answer.

1. It is a French term which means “set in place” that is you have everything ready to cook and in its
place.
a. Appetizer b. mise en place c. hors d’oeuvres d. dessert
2. Which of the following knife is used for trimming and paring fruits and vegetables?
a. Butcher knife b. Paring knife c. French knife d. Shears
3. The safe storage place to keep appetizer cold for service.
a. Freezer b. refrigerator c. chiller d. styro box
4. 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
5. 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
6. These are small portions of salads and usually display the characteristics found in most salads.
a. Petite salads b. cocktails c. canapes d. fresh fruits and vegetables.
7. Are made out of thin slices of bread in different shapes.
a. Chips and Dips b. cocktails c. hors d’ oeuvres d. canapes
8. The following are an example of canapé base except;
a. Pickled onion b. toast cut outs c. tiny biscuits d. cucumber
9. An accompaniment to raw vegetables and sometime potato chips and crackers.
a. Pickled items b. cheeses c. dips d. cured meats
10. A slice of Italian bread that is toasted, rubbed with brushed garlic, and dizzled with olive oil and served
with toppings.
a. Bruschetta b. tapas c. caviar d. amuse bouch
 What’s New
Mise’ En Place is a French term which means “set in place” that is you have everything ready to cook
and in its place. You should be able to identify and prepare all the needed tools and equipment as well as all
the ingredients to make the preparation and cooking easily. Cleaning and sanitizing procedures must be part of
the standard operating procedures that make up your food safety program. Improperly cleaned and sanitized
surfaces allow harmful microorganisms to be transferred from one food to another.

Before we start let us unlock difficult and confusing words so you can thoroughly understand our terms
like for instance the word Tools, Materials, Utensils and Equipment’s. A tool /to͞ol/ is a handheld device that
aids in accomplishing a task. Material /məˈtirēəl/ having real importance or great used. Utensil /yo͞oˈtensəl/ an
implement, container, or other article, especially for household use. (source: Merriam-Websterwww.merriam-
webster.com) Equipment /əˈkwipmənt/ the necessary items for a particular purpose, usually it demands
knowledge on how to use either small or big equipment for safety of the one who use as well as the
equipment.

What Is It

The following are the tools and equipment needed in preparing appetizers.
Kitchen Tools and Equipment
Other Tools and Equipment used in Preparing Appetizers

1. Measuring spoons – are used for measuring dry and liquid ingredients in small quantity.
2. Measuring cups – is used to measure dry ingredients. They come in various sizes and volumes.
3. Glass measuring cup – 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.
4. Mixing bowls – these containers have smooth, rounded interior surfaces with no creases to retain some
mixture. 5. Mixing spoon. - is used for mixing ingredients. It is made of wood in different sizes and different
length of the handle.
6. Paring knife- is used to remove the skin covering of fruit and vegetables.
7. Fork is used to combine ingredients.
8. Container of different sizes and shapes.
9. Cooking range/stove
10. Refrigerator - is a kitchen appliance where you can store your perishable food at a cool temperature. You
should store your milk and meat in the refrigerator to keep them from spoiling. (source:
https://www.vocabulary.com/dictionary/refrigerator)
11. Strainer - a kitchen utensil with a lot of holes in it for separating liquid from solid to strain
(saving liquids like broth for stock).
Colander- is typically a larger bowl-shaped which is use to drain
(discarding liquids like pasta water)

What I Have Learned

 A. Multiple Choice: Read each question and answer choice carefully.
1. Cutting device for ingredients like scissors.
a. Kitchen shear b. cutting board c. potato masher d. rubber spatula
2. Used for mixing thinner liquids.
a. Paring knife b. wire whip c. spatula d. butter curler
3. For baking
a. Oven b. butter curler c. chiller d. wire whip
4. Use for trimming and paring fruits and vegetables
a. French knife b. channel knife c. paring knife d. boning knife
5. Designated to press potato and cooked vegetables.
a. French shear b. ball cutter c. zester d. potato masher
6. Cutting device for ingredients like scissors.
a. Kitchen shear b. cutting board c. potato masher d. rubber spatula
7. Used for mixing thinner liquids.
a. Paring knife b. wire whip c. spatula d. butter curler
8. For baking
a. Oven b. butter curler c. chiller d. wire whip
9. Use for trimming and paring fruits and vegetables
a. French knife b. channel knife c. paring knife d. boning knife
10. Designated to press potato and cooked vegetables.
a. French shear b. ball cutter c. zester d. potato masher

Classification of Appetizers According to Ingredients

What’s In
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 wasn't 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 purpose for aperitifs were also meant to help
with the imminent digestion process. 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," starting being used in the Americas and England in the1860s, though it's
only reason for existence was to have a word with more of a local flavor than "hors d'oeuvres." For a time,
appetizers would be 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.

This lesson deals with the equipment used in the production of appetizers, classifications of
appetizers, identification of ingredients used for appetizers, preparation and presentation of attractive
appetizers according to enterprise standards.

What I Need to Know

At the end of this lesson, you are expected to:
1. classify appetizers according to ingredients.