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