LEARNING MODULE II.

(WEEK III AND IV) TOPIC: PREPARING APPETIZERS

1. CLASSIFICATION OF APPETIZERS
2. VARIETY OF HOT OR COLD APPETIZERS
2.1 types of hot appetizers
2.2 types of cold appetizers
LEARNING COMPETENCIES
The learner:
1. classify appetizers according to ingredients used; and
2. differentiate between hot and cold appetizers

LEARNING PROCEDURES:
TOPIC I. CLASSIFICATION OF APPETIZERS
Preliminary Activity
I. Introduction
An appetizer is a food or drink served usually before a meal to stimulate the appetite. It is
prepared into bits and pieces to enhance the taste buds and increase the craving for foods. It
provides a natural transition to the main meal. While waiting for the main course, the guests can
fill lightly their hungry stomachs with this kind of food.
Based on the history of food preparation and preservation, appetizers came first from
Europe. Some records say that romans showed the first initiative, even though Russians are well
known for their hot and cold enhancers.
II. Vocabulary
Canapés - a small piece of bread or a cracker that has cheese, meat, fish and others on the top of
it and that is often served at party.
Baguette - a long, thin loaf of French bread.
Hors d’oeuvres - a food served in small portions before the main part of a meal.
Goujons - a small strip of fish or chicken, coated in breadcrumbs and deep-fried.

Activating Prior Knowledge/Motivation!

Have you already tasted appetizers? How does is taste like?
Input!
Classifications of Appetizers
1. Canapés- usually small pieces of bread, toast or crackers, spread and topped with a highly seasoned
food mixture.
2. Cocktails- an appetizer in the form of a fruit vegetable juice mixed with little alcoholic beverage or
seafood.
3. Vegetables Hors d’oeuvres- These are salty, tart, or crispy food that use vegetable slices as base. It
can be served cooked, marinated or pickled.
4. Over the Coal Appetizers- it is served outside and the guests attend the grilling.
5. Soup it is also another kind of appetizer served hot or cold.
6. Party or pastry bread- These are in different shapes, color and filling with mayonnaise or salad
dressing as base.
7. Chips and Dips - informal appetizers made with softened cheese, sour cream and etc. Chips, crackers or
raw vegetables are among the common food that is served with dips.

Variety of Hot Appetizers

Types of Hot Appetizers
Appetizers are often served before the soup. At a classical dinner, hot appetizers are served after the
soup. Hot appetizers can be created from almost any ingredient.
1. Brochettes
2. Filled pastry shells
3. Meatballs

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 4. Rumakis
5. Stuffed potato skins
6. Chicken wings

Types of Cold Appetizers

These cold appetizer recipes are distinguished according to their status like five star cold recipe, four
star appetizer recipe, and three cold star appetizer recipe.

1. Bleu cheese and sundried tomato Dressing

2. Veggie pizza
3. Zesty party snack mix
4. Pita salad
5. Baba Ganoush
6. Traditional salsa with baked chips
7. Blue cheese-pistachio grapes

Method of Presenting Appetizers

Appetizers are served as the first course of a meal, while hors d’oeuvres are small bites of food served
before the meal or at separate reception. Many people use the word “appetizer” to mean a wide range of foods
served before the main course. Appetizers are designed to stimulate the appetite. Presentation is the key in
serving appetizers. Appetizers should be presented in attractive and functional way. When served at the table, in
a buffet, or at a cocktail party they provide a chance for creative plating.

1. Table service – the art of serving hot appetizers to each individual at the table depends on the appetizer.
2. Buffet service- food is presented all together on one or more tables.
3. Butler service - appetizer that are carried on a serving plate at a standing table event such as party or
reception.
4. Holding and storage- for hot appetizers to taste their best, they should be served hot. This often means
cooking and assembling them just prior to serving.

Evaluation! Use another separate sheet of paper in answering this.

I. Using a Venn Diagram, differentiate Hot and Cold Appetizer. 10 points

II. Identify the terms being asked on the question.

_______________1. Is a food or drink served usually before a meal to stimulate the appetite.
_______________2. It is also another kind of appetizer served hot or cold.
_______________3. A food served in small portions before the main part of a meal.
_______________4. The art of serving hot appetizers to each individual at the table depends on the appetizer.
_______________5. Usually small pieces of bread, toast or crackers, spread and topped with a highly seasoned
food mixture.
_______________6. It is served outside and the guests attend the grilling.
_______________7. These are in different shapes, color and filling with mayonnaise or salad dressing as base.
_______________8. A method of presenting appetizer where food is presented all together on one or more
tables.
_______________9. A variety of appetizers that is served after the soup.
_______________10. An appetizer recipe that are distinguished according to their status.

Purposive Assignment!

Make/ Search for local recipe of one Cold Appetizer and one Hot Appetizer. Write it on a separate sheet of
paper.

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Values Integration!