Republic of the Philippines

Department of Education
National Capital Region
DIVISION OF CITY SCHOOLS - MANILA
Manila Education Center Administration Building People’s Park
A.J. Villegas St. Ermita Manila

COOKERY 9
BE PROTECTED IN FACING CHALLENGES

Stay Home, Perform and

Organize!

Quarter 1 Week 3 Module 3

Most Essential Learning Competency:
Explain Basic Concepts in Performing
Mise-en-Place in the Kitchen

1
Quarter 1–Module3– New Normal Home Economics Cookery Grade 9
First Edition 2020
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Published by the Department of Education
Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio
Development Team of the Module
Writers:
Candy T. Baylon Cristina Jumamil Rico
Clara C. Evangelista Ivy Kristine C. Tapalgo
Nolissa Manaloto Gemeniano Alicia B. Vera

Editor: Alma P. Linsangan - Head Teacher VI

Reviewers/Validators:
Carmelina DM. Tan, -PSDS-in-Charge of HE
Ma. Patria R. Andres, Head Teacher VI- CM Recto HS
Julieta Y. Almasco, Head Teacher VI-CP Garcia HS

Layout Artist:
Candy T. Baylon
Paola Andrea M. Concepcion
Illustrator: Christoval S. Arroyo
Management Team:
Malcolm S. Garma, Regional Director
Genia V. Santos, CLMD Chief
Dennis M. Mendoza, Regional EPS in Charge of LRMS
and Regional ADM Coordinator
Maria Magdalena M. Lim, CESO V, Schools Division
Superintendent
Aida H. Rondilla, Chief-CID
Lucky S. Carpio, Division EPS in Charge of LRMS and
Division ADM Coordinator
2
TLE - Home Economics
COOKERY 9
MODULE 3 (QUARTER 1, WEEK 3)

LO1 Perform Mise- en- Place

Tools and Equipment needed in Preparation of Appetizers

Classifying Appetizers according to Ingredients

Identifying Ingredients according to Given Recipe

How to use this module:

 Take time to read and analyze this module.
 Follow directions carefully.
 Click and follow related articles to gain additional information about the topic.
 As you read the module, try to answer the questions using the information you
gathered from the previous lesson.
 Take time and be patient as you read and answer what is required in the
module.
 Develop your skill and practice what you have learned from this module.

3
 TECHNOLOGY AND LIVELIHOOD EDUCATION
HOME ECONOMICS

COOKERY- GRADE 9

Module 3: Perform Mise-en-place

What is this module all about?

This module teaches you how to identify the different tools and
equipment needed in preparing appetizers. It also helps you
determine the uses of each tool and equipment, and the ways to clean
as well as sanitize them . It teaches you to prepare tools and
equipment based on the required tasks.
This module also helps you to classify appetizers according to
ingredients. Moreover, it instructs you to identify ingredients of
appetizers according to given recipes.

Introduction
Appetizer a.k.a “starter” is a small dish being served before the
meal, to stimulate the person’s desire to eat. In order for you to set a
delicious appetizer, the knowledge on the different tools and equipment
in the kitchen and their uses is a great help.
A student like you can prepare different appetizers in a systematic
and orderly way by performing mise-en-place. Mise-en-place is one of
the most essential aspect in cooking. It comes from a French culinary
phrase which means “set in place” or “to put everything in it’s
place”. It is also a step by step technique to prepare meals quickly
and easily.
By following all the advance preparation of food ingredients, tools
and equipment, a successful, well-made meal will be achieved.

Day 1 and 2

Topic: Tools and Equipment in Preparing Appetizers

Objectives:
After studying this lesson, you should be able to:
 identify the different tools, and equipment needed in
preparing appetizers.
 use correct tools and equipment in preparing appetizers.
 value the importance of choosing the correct tools and
equipment in preparing appetizers.

4
 What I Know
PRE-TEST
Directions: Read the questions carefully. Choose the letter of
the correct answer and write it on the space provided before the
number.
______1. Tricia wants to prepare a mashed, sweet potato for her
daughter. Which of the following tools should she use?
A. Grater C. Mortar and pestle
B. Grinder D. Potato masher
______2. Ella needs to bake a chocolate moist cake for her mom’s 60th
birthday. What baking equipment does she need?
A. Bread toaster C. Microwave oven
B. Baking oven D. Steam oven
______3. It refers to a French culinary term which means “to set in
place” or “to put everything in the right place”.
A. Au Gratin C. Nouvelle Cuisine
B. Mise-en-place D. Mise-en-vast
______4. John organizes a thanksgiving party for his daughter’s
graduation. He notices that there are a lot of left over
food on the table. Which is the best storing equipment to
use?
A. Chiller C. Freezer
B. Crisper D. Refrigerator
______5. This is an essential tool which is made up of a wooden or
plastic board with different set of colors, which are used as a
surface for cutting, slicing and chopping fruits ,vegetables
and meat .
A. Chopping Board C. Kitchen shears
B. Colander D. Knife

SEMANTIC WEBBING
Can you name some tools and equipment that can be found in
your kitchen? Write your answer inside the given box below.

5
 Let’s think about this
(Critical Thinking Skills)

“ A Taste of Good Life “

The world is experiencing Covid-19 Pandemic outbreak, wherein

people are strictly advised to stay at home and be with their respective
families. Our government has restricted its citizens against all
non-essential travel to and pro in areas affected by the outbreak.
Hence, the families were given the opportunity to spend quality time
with one another.
As we look at the deeper sense of this pandemic, we will come up
with so many realizations. One of these is having enough time for
family members to have indoor activities like cooking meals, washing
the dishes, preparing stuff for the families, watching TV and movies
together, and many more. Many of the Filipino families have engaged
themselves into kitchen work. So, being familiar with the tools and
equipment as well as the usage of each is a great help in preparing food
for the family. Aside from that, working together in the kitchen will
create a strong bond among the members of the family. These
realizations has also lead us to appreciate God’s given life.

Read and analyze:

6
 Let’s talk about this
(Communication)

Familiarization on the different tools and equipment used in the

kitchen is one of the integral part in cooking. Knowing each uses and
the right tools and equipment to be used for a specific task is as
important as our health. 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 easy.
The following are the tools and equipment needed in preparing
appetizers:

Kitchen Tools in Preparing Appetizers

 It is a small hand held utensil used for food preparation.

BALL CUTTER

 It is a sharp edged scoop for cutting out balls of

fruits and vegetable.

BUTTER CURLER

 It is used for making butter curls.

CHANNEL KNIFE

 It is a small hand tool in making garnishes.

7
 COLANDER/STRAINER

 It is a kitchen utensil used to strain or rinse foods

such as pasta, rice or even vegetables.
 Colanders are also made of plastic, silicone,
ceramic, and enamelware.

CONTAINER

 It refers to any receptacle for holding a product

used in storing, packaging, and shipping.

CUTTING BOARDS

 It is also known as “chopping board”.

 It is a wooden or plastic board used for cutting
fruits and vegetables.

Here are the different cutting board colors and their

meanings:
 Green: Fruits & Vegetables
 Yellow: Raw Poultry
 Blue: Cooked Food
 White: Dairy Products
 Tan: Fish & Seafood
 Red: Raw Meat
Note:
Follow the color code of cutting boards to prevent food
contamination.

FRENCH KNIFE

 It is a small tool used for chopping, slicing and

dicing fresh fruits and vegetables .

KITCHEN SHEARS

 It is a cutting device used for cutting ingredients.

(example: scissors).

8
MEASURING CUPS FOR DRY INGREDIENTS

 A measuring cup is used for measuring dry

ingredients such as flour, sugar, oats etc.
 It is made up of plastic or metal and sets usually
include 1 cup, 1/2 cup, 1/3 cup and 1/4 cup.
 When using a dry measuring cup, the capacity is
measured to the level top of the cup.

MEASURING CUPS FOR LIQUID INGREDIENTS

 It refers to a container which is usually

transparent.
 It is smooth in the inside with the graduation
mark on the outside to read.
 This is also used for measuring liquid ingredients
such as water, fruit juice,milk and oil.

Note:
 Liquid measuring cup is a vessel used specifically
for measuring liquids.
 When measuring liquids, fill the measuring cup
with liquid and hold the cup at eye level to check
the amount.

MEASURING SPOON

 They are used for measuring dry and liquid

ingredients in small quantity.

MIXING BOWLS

 These containers have smooth, rounded interior

surfaces with no creases to retain some mixture.

MIXING SPOONS

 They refer to an item used for mixing ingredients.

 It is made of wood in different sizes and different
length of the handle.

9
PAIRING KNIFE

 A tool that is used to remove the skin covering of

fruit and vegetables.
 It is a very versatile type of knife which can be
used for many food preparation tasks (from
peeling vegetables and chopping fruits to
deveining shrimp and slicing cheese).
 This type of knife have blades that range between
3- 4 inches.

POTATO MASHER

 It is a tool which is specifically designed to press

cooked vegetables especially potato.

RUBBER SCRAPER

 It is used to scrape off mixtures in the bowls.

 A kitchen implement made of metal, plastics,
wood, rubber or silicone.

SPATULA

 It refers to is a broad, flat, flexible blade used to

flip , spread and lift material.

SPOON AND FORK

 A cutlery or kitchenware utensil used in lifting or

combining foods.
 It is made up of wood, stainless or plastic.
 It varies in different sizes and color as well.

WIRE WHIP

 A tool used for mixing thinner liquids. It is also

used to beat eggs, create foamy egg whites, whip

10
 cream and add air into any kind of batter or
substance.

ZESTER

 It is used to remove zest or citrus peels in thin

strips.

Kitchen Equipment

 Usually refers to the larger items in the kitchen that handle bulk
preparation and cooking processes.

CHILLER

 It is a cold storage used for keeping cold food and

liquid chilled for service.

COOKING RANGE/STOVE

 A kitchen stove, often called simply a stove or

a cooker, is a kitchen appliance designed for
the purpose of cooking food.

OVEN

 It is a thermally insulated item used

for heating, baking, or drying food.

REFIGERATOR

 It is colloquially called as “fridge”, a large, cold

storage equipment, which helps us reduce the
rate of food spoilage.
 The lower temperature lowers the reproduction
rate of bacteria, so the refrigerator reduces the
rate of spoilage.

11
 Note:
 Keep the refrigerator temperature at or below
40° F (4° C).
 The freezer temperature should be 0° F (-18° C).

How to Perform Mise- En- Place

Step 1:
Read the Recipe and Note:
Make a plan  By checking your ingredients before you start
Figure out before you to cook, you also avoid realizing in the middle
start cooking which of preparing something, that you don’t have
enough ingredients.
ingredients, tools and
equipment you need.

Note:
Step 2: Prepare all the
 Chop any ingredient that needs chopping,
needed ingredients ,
mince anything you need to minced, measure
tools and equipment all the ingredients which you need to measure,
to get the exact amount.

Step 3:
Note:
Place each ingredient  Choose containers that fit the ingredients. For
in a container, and example, you could put your measured milk in
position all the a small bowl and place your chopped meat on
containers near your a plate.
cooking area.

12
 Let’s do it creatively!
(Creativity)

Let us see if you can determine appropriate tools and equipment

suitable for the given scenario below. Table is prepared to serve as
your guide.
Tools or Equipment to be
Kitchen Activities
Used

1. Keeping leftover
to prevent spoilage
___________________________

2. Baking of cakes ___________________________

and cupcakes

3. Zesting of lemon ___________________________

for Leche plan
making

4. Slicing meat on it
___________________________

5.Cooking of ___________________________
delicious food for
the family

13
 Let’s see what you have learned
(Collaborative Parent /Leader)

Parent will read the situations below. Then, the learner will answer
the questions briefly.

It’s Google Time!

Did you know that?

14
 What Have You Learned?
(Critical Thinking Assessment)
I. Directions: Read and analyze the given statements.
Write the letter of the correct answer on the space provided
for each number.
_____1. The following are examples of equipment that are used in the
kitchen except:
A. Blender C. Refrigerator
B. Microwave Oven D. Tong
_____2. Gina will prepare a spaghetti for her pajama party on Friday.
What essential utensil will she use to strain the pasta?
A. Colander C. Strainer
B. Mixing bowl D. Wire whip
_____3. Cassie will prepare Baked Tahong as appetizer. The equipment
that she will use is...
A. Microwave Oven C. Stove
B. Oven D. Toaster
_____4. Sheila wants to make Dynamite Lumpia as appetizer, but she
finds difficulty in searching for tools to be used. Can you
suggest her the tools she needs in preparing Dynamite
Lumpia?
A. Chopping Board C. Knife
B. Mixing bowl D. All of the Above
_____5. Marian is an entrepreneur. She owns a small, cold cut business
in town. She always makes sure that the cold cut packs are well
stored before going home. Which equipment do you think is the
most useful for her?
A. Chiller C. Freezer
B. Crisper D. Refrigerator compartment

B. PICK AND TELL

From the list below, pick only 5 (five)tools and equipment that you
like and group it according to its respective column. Write the uses of
each tool as well.

Zester Tong Cutting board

Colander Mixing bowl Spoon and Fork
Refrigerator Oven Measuring spoon

Name of Kitchen Tool or

Uses
Item Equipment

15
Day 3-5
1.2 Classify appetizers according to ingredients
I. Objectives:
After studying this lesson, you should be able to:
 identify the different classification of appetizers.
 Classify appetizers according to ingredients.
 value the importance of knowing the different classification
of appetizers in preparation of a meal.

What I Know
PRE-TEST
Directions: Read the questions carefully. Choose the letter of
the correct answer and write it on the space provided before the
number.

1. The best statement that describes an appetizer is?

A. Appetizers are attractive in appearance,with good aroma and
contains appealing flavor.
B. Appetizers are foods which stimulate the appetite.
C. Appetizer is a small pieces or portions of highly seasoned food,
usually served before a meal.
D. All of the Above
2. The following are examples of classification of appetizer except:
A. Buffet C. Hors D’Oeuvres
B. Canape D. Relishes
3. Which of the following ingredients are needed in decorating
canapes?
A. Baking soda, Essential oil, Lemon juice and White sugar
B. Cheese, Salami, Steak and Strawberry syrup
C. Lettuce, Shrimp, Smoked oysters and Smoked Salmon
D. Olives, Pickled onions, Radish slices and Tomatoes
4. These are kinds of appetizers that are made up of seafood or fruit
with sauce and usually served chilled.
A. Canapes C. Hors D’Oeuvres
B. Cocktails D. Relishes
5. It refers to a thin slices of bread in different shapes which usually
served toasted or sautéed.
A. Canape C. Hors D’Oeuvres
B. Cocktails D. Relishes

16
A. ACRONYM NAMING
Complete the given organizer by filling it out with word or phrases that
starts with the corresponding letter. What comes to your mind when
you hear the word “APPETIZER”? Write your ideas inside the box
provided below.
Example: A (Appealing)

B. Let’s talk about this (Communication)

Appetizer is a small serving or portions of highly seasoned food that
is meant to be eaten before the meal or before the entree. It is a word
which literally means "something to whet the appetite" or "something to
appetize." Because of their attractive appearance, aroma and appealing
flavor, it helps to induce and stimulate one’s appetite. A good appetizer,
whether hot or cold should be light and served in small quantities.
Fresh vegetables, salads, fruits, meat or even fish can be made into
appetizers.

17
Here is the list of eight (8) different classification of appetizers:

1. Cocktails
 These are made of seafood or fruit usually served
chilled with flavorful sauce. This cocktail consists of
bite size pieces of seafood, meat and fruit. Cocktails
are typically served cold at the beginning of a meal
as appetizer.
 Shrimp served chilled with a flavorful sauce is an
example of a cocktail.

2. Hors D’ Oeuvres (pronounce as “OR Derv”)

 It is a combination of canapés, olives, stuffed celery,

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.

 Hors d’oeuvres are served cold or hot.

3. Canapé

 These 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.

 It is a finger food usually consisting of three parts:

(a) base - which holds the spread and garnish
(b) spread - is placed on top of the base so the garnish
sticks to it without falling off
(c) topping and garnish - are made from finely chopped
meat or fish that are spreadable

 They could be served hot or cold.

 The larger canapés are termed as “ZAKUSKIS”

after the Chef named Zakuski.

18
4. Relishes/Crudités
 These 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.
 Relishes include two categories:
1. Raw vegetables with dips - There are known as
crudités (croo-dee-tays). Cru in French means “raw”.
2. Pickled items - These include variety of items like
Cucumber pickles, olives, watermelon pickles,
pickled peppers, spiced beets, and other preserved
fruits and vegetables.

5. Petite Salad
 These are small portions of appetizers and usually
display the characteristics found in most salad.

6. Chips and Dips

 These are popular accompaniments to potato chips,
crackers, and raw vegetables.
 Dips 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

 These are considered as the simplest appetizer.
 Fruits are good appetizers because they give an
attractive appearance, fragrance, appealing taste
and delicious flavor.
 Always remember that appetizers should always be
easy to pick up with the fingers, so you need to avoid
certain fruits that are drippy or messy (for example,
chunks of avocado or watermelon).


19
 8.Anything, Smaller Appetizer
 These are varieties 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.

It’s Google Time!

Did you know that?

Appetizer (noun) ap·pe·tiz·er | \ ˈ a-pə -ˌ tī-zə r \

is a small serving or portion of highly seasoned food that is

meant to be eaten before the meal or before the entree.
It is a word which literally means "something to whet the
appetite" or "something to appetize."

Let’s do it creatively!
(Creativity )
Let us see what appetizer can you make out of the following
ingredients listed.

Classification of
Appetizer Ingredients used

Bread
Bacon
Spread
Eggs
Mustard
Mayonnaise
Herbs and pepper
Shrimp
Salt and pepper
Lemon and Catsup
Onion, garlic
Worcestershire sauce
Thyme and bay leaf

20
 Salt and pepper
White Vinegar
Sugar and Mustard
Onion and garlic
Celery
Turmeric

Let’s see what you have learned

(Collaborative Parent /Leader)
With the help of your family members, try to make your home
made appetizer by finding available ingredients and resources at
home. Write your answer on the box provided below.

21
 What have you learned?
(Critical Thinking Assessment)

Let us see what appetizer can you make using the following
ingredients.

Name of Appetizer
Ingredients used
Made

8 pieces long green pepper

4 ounces cheddar cheese
8 pieces lumpia wrapper
3 cups cooking oil
6 ounces ground pork
1 piece onion minced
3 cloves garlic crushed and minced
1 piece egg
Salt and ground black pepper to
taste

1 pound ground pork

1 tablespoon soy sauce
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon sugar
1 tablespoon cornstarch
2 tablespoons water
1 pack siomai wrapper

Dip:
calamansi or lemon juice to taste
soy sauce to taste
chili garlic to taste

4 pieces of potatoes (it can either be

peeled or not)
2 teaspoon salt
4 cups water
3 cups cooking oil

Dip:
2 tbsp mayonnaise
1tsp catsup

22
 24 pieces of frozen half-shell
mussels, thawed
1 cup mayonnaise
1/2 cup Cheddar cheese, shredded
2 tablespoons sweet chili sauce
1 tablespoon green onions, chopped
1 teaspoon lime juice

2 pieces eggplant
6 ounces ground pork
3/4 cup bread crumbs
3/4 cup all-purpose flour
1 piece onion minced
1 teaspoon garlic powder
1 piece egg
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 1/2 cups cooking oil
4 cups water for boiling

Dip:
½ cup mayonnaise
¼ cup banana ketchup

Let’s Try it
One More Time!
Answer the puzzle briefly. Write your answer in the box
provided by each number.

23
 What I Know
D POST-TEST
i
r
______1.
e The best statement that describes an appetizer
c A. Appetizers are attractive in appearance,with good aroma
and contains appealing flavor.
t
B. Appetizers are foods which stimulate the appetite.
i
o C. Appetizer is a small pieces or portions of highly seasoned
food, usually served before a meal.
n
D. All of the Above
s
______2. The following are classification of appetizers except:
:
A. Buns C. Hors D’Oeuvres
B. Canape D. Relishes
R
______3. Which of the following ingredients are needed in decorating
e
canapes?
a
A. Baking soda, Essential oil, Lemon juice and White sugar
d B. Cheese, Salami, Steak and Strawberry syrup
C. Lettuce, Shrimp, Smoked oysters and Smoked Salmon
t D. Olives, Pickled onions, Radish slices and Tomatoes
h
______4. These are kind of appetizers that are made up of seafood or
e fruit with sauce and usually served chilled.
A. Canape C. Hors D’Oeuvres
q B. Cocktails D. Relishes
u
______5. It refers to pickled item which are raw, crisp vegetables such
e as julienne carrots or celery sticks
s A. Canape C. Hors D’Oeuvres
t B. Cocktails D. Relishes
______6.
i Mia wants to prepare a mashed potato for her three-year old
o daughter. Which of the following tool should she use?
A. Potato flasher C. Potato smasher
n
B. Potato masher D. Potato trasher
s
______7. Ella needs to bake a chocolate moist cake for her mom’s 60th
birthday. What baking equipment does she need?
c
A. Baking cup C. Baking pan
a
B. Baking oven D. Baking spoon
r______8. It refers to a French culinary term which means “to set in
e place” or “to put everything in the right place”.
f A. Mise-en-just C. Mise-en-plus
u B. Mise-en-place D. Mise-en-vast
l
l
y
.

C 24
h
o
o
______9. Joseph organizes an appreciation party for his daughter’s
graduation. While talking to the caterer, he
notices that there are a lot of left- over food on the table.
Which is the best storing equipment to use?
A. Chiller C. Freezer
B. Crisper D. Refrigerator
______10. This is a hand held tool that is made up of a wooden or
plastic board and usually intended for cutting fruits and
vegetables.
A. Chopping Board C. Grater
B. Knife D. Tong
________11. Which of the following is the best storage equipment for
frozen meat and goods?
A. Chiller C. Freezer
B. Crisper D. Refrigerator
________12. Which of the following is NOT an example of appetizers?
A. Banana Chips C. Siomai
B. Dynamite D. None of the Above
________13. It refers to small pieces or portions of highly seasoned food,
usually served before the meal to stimulate one’s appetite?
A. Appetizer C. Dessert
B. Coffee or Tea D. Main course
________14. Which of the following appetizers is made out of thin
slices of bread in different shapes?
A. Canapé C. Hors D’ Oeuvres
B. Cocktail D. Petite Salad
________15. Sofia owns a small Filipino restaurant in town. She is up
until 12 midnight in order to serve clients, and sees to it
that she has enough supplies and ingredients the next
day. What good character does Sofia shows?
A. Creative C. Motivated
B. Committed D. Self-confidence

25
 Name: ____________________Gr. and Sec:________School:_______________

Perform Mise-en-Place
REFLECTIVE LEARNING SHEET NO. 1

Directions: Write a reflective learning on identifying tools and

equipment in preparing appetizers, by answering the questions inside
the box. Have fun answering! Enjoy!

1. What are your first ideas

when you encountered the
phrase, Perform
mise-en-place ?

2. What were
some of the
problems you 4. What are the
encountered with lessons you
the members of learned in this
your family, module that
while preparing are beneficial
tools and in the time of
equipment before pandemic?
cooking?
3. How did you
solve the
problems ?

5. How will you perform

mis- en- place before
cooking meals?

26
REFERENCES
LO 1. Perform Mise-en-Place

Slide No. 6
 https://www.slideshare.net/marykrystledawnsulleza/1-prepare-a
ppetizers-by-mary-krystle-dawn-d-sulleza
Slide no. 10
 https://www.slideshare.net/rosselnavarro/appetizer-65467239
Slide no 9
 https://www.slideshare.net/grinsoda/lm-cookery-final-132014
 https://www.youtube.com/watch?v=jD8mneBwOHk
 https://hmhub.me/appetizers-its-classification/
 https://www.slideshare.net/grinsoda/lm-cookery-final-132014

Book References:
 K to 12 Learning Module: Cookery 9 pp. 57-68
Supplementary References from the internet:
 https://www.google.com/search?q=example+of+canape&source=l
nms&tbm=isch&sa=X&ved=2ahUKEwiQ2_quiNzpAhVOUd4KHXqZ
CJwQ_AUoAXoECA0QAw&biw=980&bih=620#imgrc=2syytc9IjwQ
pNM
 https://www.slideshare.net/rosselnavarro/appetizer-65467239
 https://ye-mek.net/recipe/spicy-cheese-canapes-recipe
 https://www.mangiabenepasta.com/hors_doeuvres.html
 https://www.thespruceeats.com/what-are-hors-doeuvres-995716
 https://www.tasteofhome.com/recipes/salmon-mousse-canapes/
 https://thefeedfeed.com/ladyandlarder/crudits-with-hummus
 https://www.pinterest.de/kylajhorgeandra/petite-salad-recipes/
 https://simply-delicious-food.com/chips-and-dip-platter/
 https://sites.google.com/site/foodmenu2016/vegetable-and-fruit-
trays
 https://blog.centralrestaurant.com/index.php/tag/appetizer/
 http://clipart-library.com/thinking-animated-cliparts.html
 https://int.search.myway.com/search/AJimage.jhtml?&enc=0&n
=786712b0&p2=%5EY6%5Exdm405%5ETTAB03%5EPH&pg=AJi
mage&pn=1&ptb=AA2A5A3E-9028-4324-8A2C-462BB52B936F&q
s=&searchfor=students+clip+art&si=EAIaIQobChMI_baF7bXC5wI
VRy6WCh1XggZ5EAEYASAAEgKypPD_BwE&ss=sub&st=tab&tpr=
sbt&trs=wtt&imgs=1p&filter=on&imgDetail=true

27
 Acknowledgements
Writers: Candy T. Baylon-MT1 Cristina Jumamil Rico-MT1
Clara C. Evangelista Ivy Kristine C. Tapalgo
Nolissa M. Gemeniano Alicia B. Vera
Editor: Alma P. Linsangan - Head Teacher VI
Validator: Carmelina DM Tan-PSDS-in-Charge of HE
Reviewers: Ma. Patria R. Andres-Head Teacher VI
Julieta Y. Almasco-Head Teacher VI
Management Team:
Malcolm S. Garma, Regional Director
Genia V. Santos, CLMD Chief
Dennis M. Mendoza, Regional EPS in Charge of LRMS and Regional
ADM Coordinator
Maria Magdalena M. Lim, CESO V, Schools Division Superintendent
Aida H. Rondilla, Chief-CID
Lucky S. Carpio, Division EPS in Charge of LRMS and
Division ADM Coordinator

28
 ANSWER KEY
DAY 1-2
What I Know What Have You Learned?
Let’s Study and Analyze Critical Thinking Assessment
Pre-Test
1. D
1. B
2. C
2. B
3. B
3. B
4. D
4. D
5. C
5. A

Let’s try this

(Creativity)

Tools or
Kitchen Activities Equipment to be
used
1. Storage area of left
-over food to prevent Refrigerator
spoilage
2. Baking of cakes and Oven
cupcakes
3. Zesting of lemon for
Zester
Leche plan making

4. Board used for Chopping

slicing meat when Board/Cutting
cooking sinigang Board

5.Cooking of
delicious food for the
Stove
family

29
 ANSWER KEY

DAY 3-5
What I Know What Have You Learned?
Let’s Study and Analyze Critical Thinking Assessment
Pre-Test

1. D 1. DYNAMITE

2. A 2. SIOMAI

3. D 3. POTATO CHIPS

4. B 4. BAKED TAHONG

5. A 5. EGGPLANT MEATBALLS

POST-TEST
Let’s Try it
1. D
One More Time!
2. A
1. FRUITS
3. D
2. STRAINER
4. B
3. FREEZER
5. D
4. APPETIZER
6. B
5. CANAPE
7. C
6. CONTAINER
8. B
9. D
10. A
11. C
12. D
13. A
14. A
15. B

30