10

Technology and Livelihood

Education
Home Economics (Household Services)
Quarter 2 – Module 2
Prepare Appetizers

Department of Education • Republic of the Philippines

Technology and Livelihood Education
Home Economics (Household Services) Grade 10
Alternative Delivery Mode
Quarter 2 – Module 2: Prepare Appetizers
First Edition, 2020

Republic Act 8293, section 176 states that: No copyright shall subsist
in any work of the Government of the Philippines. However, prior approval of
the government agency or office wherein the work is created shall be
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publisher and authors do not represent nor claim ownership over them.

Published by the Department of Education- Division of Bukidnon

Development Team of the Module

Author: April Rose Apas-Amas
Reviewers: Grace T. Palahang, Nanette D. Soriano, PhD
Illustrator/ Layout Artist: Charmy N. Apas
Management Team:
Chairperson: Arturo B. Bayocot, PhD, CESO III
Regional Director
Co-Chairpersons: Victor G. De Gracia Jr., PhD CESO V
Asst. Regional Director
Randolph B. Tortola, PhD, CESO IV
Schools Division Superintendent
Shambaeh A. Usman, PhD
Asst. Schools Division Superintendent
Mala Epra B. Magnaong, Chief ES, CLMD
Neil A. Improgo, EPS-LRMS
Bienvenido U. Tagolimot, Jr., EPS-ADM
Members: Elbert R. Francisco, PhD, Chief ES, CID
Mary Jane R. Cardente, PhD, EPS in TLE
Rejynne Mary L. Ruiz, PhD, LRMDS Manager
Jeny B. Timbal, PDO II
Shella O. Bolasco, Division Librarian II

Printed in the Philippines by

Department of Education – Division of Bukidnon
Office Address: Fortich Street, Sumpong Malaybalay City
Telefax: (088) 813-3634
E-mail Address: bukidnon@deped.gov.ph
Website: depedbukidnon.net.ph
 10
Technology and
Livelihood Education
Home Economics (Household Services)
Quarter 2 – Module 2
Prepare Appetizers

This instructional material was collaboratively developed

and reviewed by educators from public schools. We encourage
teachers and other education stake holders to email their feedback,
comments, and recommendation to the Department of Education at
bukidnon@deped.gov.ph.
We value your feedback and recommendations.

Department of Education ∙ Republic of the Philippines

What This Module Is About
Introductory Message
For the facilitator:

Welcome to TLE 10 Alternative Delivery Mode (ADM) Module on

Household Services –Prepare Appetizers!
This module was collaboratively designed, developed and reviewed by
educators both from public and private institutions to assist you, the teacher or
facilitator in helping the learners meet the standards set by the K to 12
Curriculum while overcoming their personal, social, and economic constraints
in schooling.
This learning resource hopes to engage the learners into guided and
independent learning activities at their own pace and time. Furthermore, this
also aims to help learners acquire the needed 21st century skills while taking
into consideration their needs and circumstances.

In addition to the material in the main text, you will also see this box in
the body of the module:

Notes to the Teacher

This contains helpful tips or
strategies that will help you in guiding the
learners.

As a facilitator you are expected to orient the learners on how to use

this module. You also need to keep track of the learners' progress while
allowing them to manage their own learning. Furthermore, you are expected
to encourage and assist the learners as they do the tasks included in the
module.

For the Parents:

As a parent/guardian, you are expected to participate and facilitate

diverse learning experiences and activities of your child outside the school
premises. We believe that your engagement will create conditions in which
your child learns more effectively. By assessing your child in taking up his/her
lessons, you will become an important factor in your child’s overall learning
and education.

iv
For the learner:

Welcome to the TLE 10 Alternative Delivery Mode (ADM) Module on

Household Services – Prepare Appetizers!
The hand is one of the most symbolized parts of the human body. It is
often used to depict skill, action and purpose. Through our hands we may
learn, create and accomplish. Hence, the hand in this learning resource
signifies that you as a learner is capable and empowered to successfully
achieve the relevant competencies and skills at your own pace and time. Your
academic success lies in your own hands!
This module was designed to provide you with fun and meaningful
opportunities for guided and independent learning at your own pace and time.
You will be enabled to process the contents of the learning resource while
being an active learner.
This module has the following parts and corresponding icons:

This will give you an idea of the skills or

What I Need competencies you are expected to learn
to Know in the module.

This part includes an activity that aims to

check what you already know about the
What I Know lesson to take. If you get all the answers
correct (100%), you may decide to skip
this module.

What’s In This is a brief drill or review to help you

link the current lesson with the previous
one.

In this portion, the new lesson will be

introduced to you in various ways such
What’s New as a story, a song, a poem, a problem
opener, an activity or a situation.

This section provides a brief discussion

of the lesson. This aims to help you
What is It discover and understand new concepts
and skills.

v
 This comprises activities for independent
practice to solidify your understanding
What’s More and skills of the topic. You may check
the answers to the exercises using the
Answer Key at the end of the module.

What I Have This includes questions or blank

Learned sentence/paragraph to be filled in to
process what you learned from the
lesson.

What I Can This section provides an activity which

Do will help you transfer your new
knowledge or skill into real life situations
or concerns.

Assessment This is a task which aims to evaluate

your level of mastery in achieving the
learning competency.

Additional In this portion, another activity will be

Activities given to you to enrich your knowledge or
skill of the lesson learned. This also
tends retention of learned concepts.

Answer Key This contains answers to all activities in

the module.

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 At the end of this module you will also find:

References This is a list of all sources used in

developing this module.

The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part
of the module. Use a separate sheet of paper in answering the
exercises.
2. Don’t forget to answer What I Know before moving on to the other
activities included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your
answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with
it.

If you encounter any difficulty in answering the tasks in this module, do

not hesitate to consult your teacher or facilitator. Always bear in mind that
you are not alone.

We hope that through this material, you will experience meaningful

learning and gain deep understanding of the relevant competencies.

You can do it

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 TABLE OF CONTENTS

Page

COVER PAGE i
COPYRIGHT PAGE ii
TITLE PAGE iii
INTRODUCTORY MESSAGE iv
TABLE OF CONTENTS

Lesson 1: Tools and Materials in Preparing Appetizers

What I Need to Know 1

What I Know 2
What’s In 3
What’s New 4
What is it 4
What’s More 8
What I Have Learned 10
What I Can Do 11
Assessment 11
Additional Activity 13

Lesson 2: Basic Appetizers

What I Need to Know 14

What I Know 15
What’s In 16
What’s New 17
What is it 17
What’s More 24
What I Have Learned 25
What I Can Do 26
Assessment 27
Additional Activity 28

Answer Key 29
References 32

viii
 What I Need to Know

This module was designed and written with you in mind. It is here to
help you understand the Household Services – Preparing Appetizers. The
scope of this module permits it to be used in many different learning
situations. The language used recognizes the diverse vocabulary level of
students. The lessons are arranged to follow the standard sequence of the
course. But the order in which you read them can be changed to correspond
with the textbook you are now using.
This module is divided into two lessons, namely:

Lesson 1: Tools and Materials in Preparing Appetizers

Lesson 2: Basic Appetizers

After going through this lesson, you are expected to:

1. Identify the commonly used tools and materials in preparing appetizers;
2. Appreciate the importance of identifying the commonly used tools and
materials in preparing appetizers.

1
 What I Know

MATCH ME.
Directions: Match the picture of a tool/material (Column A) to its
corresponding name (Column B). Write the letter of your answer in
your notebook.

PICTURE NAME

________1. a. Wire Whip

________2. b. Mixing Spoon

________3. c. Zester

________4. d. Potato Masher

________5. e. Measuring Spoons

________6. f. Mixing Bowl

________7. g. Strainer

________8. h. Butter Curler

________9. i. Rubber Spatula

________10. j. Kitchen Shear

2
Lesson TOOLS, MATERIALS AND
EQUIPMENT IN PREPARING
1 APPETIZERS
Brief 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. For a time, appetizers are 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.

What’s In

In the past five lessons, you were taught on the differences

among sauces, dressings and garnishes. Also, you were able to
demonstrate how to prepare sauces and dressings using the right
tools, materials and equipment following as well the techniques and
seasoning principles in preparing those “food additions”. In this new
module, you will be exploring more about hot and cold meals more
specifically on preparing appetizers --- “a small dish of food or a drink
taken before a meal to stimulate one's appetite”.

Notes to the Teacher

This contains helpful tips or strategies that will
help you in guiding the learners.

3
 What’s New

Practical Benefits of Appetizers

The word appetizer stems from the idea of stimulating the
appetite. The French word “hors d’ouvre” translates to “outside the
work”, meaning it’s not a part of the true meal.
Appetizers aren’t just around for tradition’s sake. There are a
number of benefits to serving appetizers. Appetizers take less time to
prepare, allowing you to get food in front of your guests faster while
providing additional time to finalize the main course.

Appetizers can be much cheaper than main courses. If guests

fill up on those, they won’t need as much food for the main meal, which
could ultimately save money.

They work perfect for mingling times as well. While a main dish
requires people to sit and eat, appetizers can easily be held and
carried around while people socialize.

And lastly, people simply like appetizers. They taste good.

Because of their small size, everyone can try a variety of items too.

What is It

TOOLS, MATERIALS AND EQUIPMENT USED IN

PREPARING APPETIZERS
TOOLS/EQUIPMENT/ DESCRIPTION/USES
MATERIALS
Ball It is a sharp edged scoop for cutting
Cutter out balls of fruits and vegetables.

Rubber Spatula It is used to scrape off contents of

bowls.

4
Channel It is used for manipulating foods like
Knife spreading.

Wire Whip It is used for mixing thinner liquids.

Zester It is used to remove zest or citrus

peels in thin strips.

French Knife It is used for chopping, slicing and

dicing.

Paring Knife It is used for trimming and paring fruits

and vegetables.

Butter It is used for making butter curls

Curler

Cutting Board It is a durable board on which to place

material for cutting

5
Kitchen It is a cutting device for ingredients
Shear like scissors.

Potato It is designed to press potato and

Masher cooked vegetables.

Chiller It is used for keeping cold foods

chilled for service.

Oven It is an equipment used for baking

Measuring Spoons These are used for measuring dry

and liquid ingredients in small
quantity.

Measuring Cups These are used to measure dry

ingredients. They come in various
sizes and volumes.

6
Measuring Glass This is a 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.

Mixing Bowl This container has smooth, rounded

interior surfaces with no creases to
retain some mixture.

Mixing Spoon 1. It is used for mixing ingredients. It is

made of wood in different sizes and
different length of the handle.

Strainer Is most used to strain liquids away

from other ingredients

7
 What’s More

MULTIPLE CHOICE
Directions: Choose the best answer from the choices given below
after each sentence by writing the letter on your answer sheet.

1. This tool is designed to press potato and cooked vegetables.

A. Butter Curler
B. Kitchen Shear
C. Potato Masher
D. Zester

2. It is used to scrape off contents of bowls.

A. Butter Curler
B. Mixing Bowl
C. Rubber Spatula
D. Wire Whip

3. It is used for mixing thinner liquids.

A. Butter Curler
B. Mixing Bowl
C. Rubber Spatula
D. Wire Whip

4. It is a sharp edged scoop for cutting out balls of fruits and

vegetables.
A. Butter Curler
B. Mixing Bowl
C. Rubber Spatula
D. Wire Whip

5. It is used to remove zest or citrus peels in thin strips.

A. Butter Curler
B. Kitchen Shear
C. Potato Masher
D. Zester

6. It is a cutting device for ingredients like scissors.

A. Butter Curler
B. Kitchen Shear
C. Potato Masher
D. Zester

8
7. These are used to measure dry ingredients. They come in
various sizes and volumes.
A. Measuring Cups
B. Measuring Glass
C. Measuring Spoons
D. Mixing Bowl

8. These are used for measuring dry and liquid ingredients in

small quantity.
A. Measuring Cups
B. Measuring Glass
C. Measuring Spoons
D. Mixing Bowl

9. This container has smooth, rounded interior surfaces with no

creases to retain some mixture.
A. Measuring Cups
B. Measuring Glass
C. Measuring Spoons
D. Mixing Bowl

10. Is most used to strain liquids away from other ingredients

A. Chopping Board
B. Kitchen Shear
C. Strainer
D. Zester

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 What I Have Learned

FILL IN THE BLANKS

A. Directions: Read the statements carefully and fill in the missing

word/s.

1. ___________is used for trimming and paring fruits and

vegetables.
2. ___________ is used for manipulating foods like spreading.
3. ___________ is used for chopping, slicing and dicing.
4. ___________ is used for keeping cold foods chilled for
service.
5. ___________ is an equipment used for baking.
6. ___________ is used for mixing ingredients. It is made of
wood in different sizes and different length of
the handle.
7. ___________ is most used to strain liquids away from other
ingredients.
8. ___________ is designed to press potato and cooked
vegetables.
9. ___________ is used to remove zest or citrus peels in thin
strips.
10. __________ is used for mixing thinner liquids.
11. __________ is a sharp edged scoop for cutting out balls of
fruits and vegetables.
12. __________ is used to scrape off contents of bowls.
13. __________ is a durable board on which to place material
for cutting.
14. __________ are used for measuring dry and liquid
ingredients in small quantity.
15. __________ are used to measure dry ingredients. They
come in various sizes and volumes.

10
 What I Can Do

Directions: Watch a video from the internet or television (other

sources, story from a magazine) featuring the proper use of the
different tools/materials/equipment used in preparing appetizers.
Note the following points in your notebook:
1. Use of tools/materials/equipment
2. Application of procedure
3. Safety Work Habits

SCORING RUBRIC
Criteria Weight
Content 10
Organization 5
Total 15 points

Assessment

MATCH ME.
Directions: Match the picture of a tool/material (Column A) to its
corresponding name (Column B). Write the letter of your answer on
the space provided.

PICTURE NAME

________1. a. Kitchen Shear

________2. b. Mixing Bowl

________3. c. Zester

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________4. d. Potato Masher

________5. e. Measuring Spoons

________6. f. Mixing Spoon

________7. g. Strainer

________8. h. Butter Curler

________9. i. Rubber Spatula

________10. j. Wire Whip

12
 Additional Activity

MODIFIED TRUE OR FALSE

Directions: Write TRUE if the statement is correct and if it is FALSE,
change the underlined word/s to make it correct. Write your answer
in your notebook.

_____________1. The word appetizer stems from the idea of

stimulating the appetite.
_____________2. Appetizers aren’t just around for tradition’s sake.
_____________3. Channel Knife is used to scrape off contents of
bowls.
_____________4. Zester is used for mixing thinner liquids.
_____________5. Wire Whip is used to remove zest or citrus peels
in thin strips.
_____________6. French Knife is used for chopping, slicing and
dicing.
_____________7. Strainer is most used to strain liquids away from
other ingredients.
_____________8. Ball Cutter is a sharp edged scoop for cutting out
balls of fruits and vegetables.
_____________9. Butter Carrier is used for making butter curls.
_____________10. Kitchen Share is a cutting device for ingredients
like scissors.

13
 What I Need to Know

This module was designed and written with you in mind. It is here to
help you understand the Household Services – Basic Appetizers. The scope
of this module permits it to be used in many different learning situations. The
language used recognizes the diverse vocabulary level of students. The
lessons are arranged to follow the standard sequence of the course. But the
order in which you read them can be changed to correspond with the textbook
you are now using.
This part of the module contains Lesson 7 of this quarter – Basic
Appeyizers.
After going through this lesson, you are expected to:
1. Produce some basic appetizers based on clients’ need in accordance
with procedures; and
2. Appreciate the process in producing some basic appetizers.

14
 What I Know

TRUE OR FALSE
Direction: Write TRUE if the statement is correct and FALSE if it is
wrong. Write your answer in your activity notebook.

______________1. Canape is a bite sized or two bite sized finger food

consisting of three parts: a base, a spread or
topping and garnish or garniture.
_____________2. Caviare is snails served with toasted white bread
and garlic butter.
_____________3. Jus de tomate is Tomato served with salt and
Worcestershire sauce.
_____________4. Huitres are oysters served with its own
accompaniments.
_____________5. Petite salad usually display the characteristics found
in most salad.
_____________6. Cocktails do consist of several bite size pieces of
fish, shellfish, drinks and fruits served with tangy
flavored sauce.
_____________7. Escargots are prawns on a bed of shredded lettuce
and coated in mayonnaise.
_____________8. Smoked salmon is a smoked fish served along with
brown bread and lemon segments.
_____________9. Appetizers are finger foods usually served prior to a
meal, or in between mealtimes
_____________10. Appetizers are also called hors d’oeuvres,
antipasti, or starters

15
Lesson
BASIC APPETIZERS
2
Appetizers

Appetizers are finger foods usually served prior to a meal, or in

between mealtimes, and are also called hors d’oeuvres, antipasti, or
starters, and may range from the very simple to the very complex,
depending on the occasion and the time devoted to making them.
They are common accompaniment to aperitifs, cocktails served prior
to a meal. At dinners, banquets and the like, appetizers may be served
prior to a meal.
The main function of appetizers is to increase your hunger and
prepare you for the main course. As to its characteristics, these should
have a good tasty flavor, small size, easy to eat and should suit the
type of occasion and guest. Its common examples include: shrimp
cocktail, calamari, salad, and crackers.

What’s In

In Lesson 1, you already knew and understood what are

appetizers. Also, it was highlighted in the said lesson the different tools
and materials in preparing those appetizers as well as their proper
usage.
So, to further understand appetizers, you will be given
information about basic appetizers in this module. You will be taught on
the seasoning principles in preparing a good sauce that would match
your dish as well as how to evaluate and adjust its taste. In this lesson
you will fully understand and appreciate appetizers because you will be
experiencing to prepare it through the help and guidance of your
teacher.

Notes to the Teacher

This contains helpful tips or strategies
that will help you in guiding the learners.

16
 What’s New

Nowadays, appetizers are being served in any occasions. This

are especially common at weddings, when it takes time for the
wedding party and guests to get to a reception after the marriage has
taken place. Appetizers may be served at long parties that occur after
a regular meal time. A mid-afternoon party where there is no intent to
serve dinner, or an evening party that occurs after dinner may feature
appetizers so that guests can have the opportunity to snack. Many
restaurants feature a range of appetizers that are ordered just prior to
a meal as a first course.

What is It

CLASSIFICATION OF APPETIZERS

1. COCKTAILS– consist of several bite size pieces of fish, shellfish,

drinks and fruits served with tangy flavored sauce. They must be fresh
in appearance and arranged attractively to have an eye appeal.
Various cocktails are-juices of orange, pineapple, grapefruit or tomato
served with cold salad dressings.

2. HORS D’ OEUVRES- are small portions of highly seasoned foods

formerly used to precede a meal served either hot or cold. Simplicity
should be the main criterion for making the hors d oeuvres. Although
most hors d oeuvres are served cold, there are also hot ones.

3. CANAPÉ– a bite sized or two bite sized finger food consisting of

three parts: a base, a spread or topping and garnish or garniture. They
are savoury tit bits of food. They could be served hot or cold. The items
should be dainty, petite, fresh, having an eye appeal and colour
contrasts. There are no set recipes for the making canapés. Individual
or a combination of several different coloured items are used on the
small fancifully cut pieces of bread, toasted or fried, and biscuits etc.
The larger canapés are termed as ZAKUSKIS after the Chef Zakuski.

17
4. RELISHES/CRUDITES– they are pickled item and raw, crisp vegetables
such as julienne carrots or celery sticks. Relishes are generally placed before
the guest in a slightly, deep, boat shape dish.

5. PETITE SALAD - they are small portions and they are usually display the
characteristics found in most salad.

6. SOUPS AND CONSOMMES– are included in the appetizer category

because they are served in this course more than ever before.

7. CHIPS AND DIPS– savory dips are popular accompaniments to potato

chips, crackers, and raw vegetables. Proper consistency is important for many
dip you prepare. It 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.

Some of the classical appetizers are the following:

 Caviare: The roe of sturgeon fish served with its own accompaniments.
 Escargots: Snails served with toasted white bread and garlic butter.
 Shellfish cocktail: Prawns on a bed of shredded lettuce and coated in
mayonnaise.
 Huitres: Oysters served with its own accompaniments.
 Smoked salmon: Smoked fish served along with brown bread and
lemon segments.
 Jus de tomate: Tomato served with salt and Worcestershire sauce.

18
 BASIC APPETIZERS IN THE PHILIPPINES
Rellenong Hipon

Ingredients
1 pound large shrimps (31-35 count)
1/4 teaspoon pepper
1/4 lbs ground pork
1/4 cup carrots, shredded
1/4 cup green onions, chopped
1/4 cup water chestnuts, chopped
2 cloves garlic, peeled and minced
1/2 teaspoon salt
1 teaspoon soy sauce
15 pieces spring roll wrappers, cut diagonally into two triangles
canola oil

Instructions
1. Peel shrimps and remove heads, leaving tail intact. With a small
knife, make an incision near the head and all the way down the
center of the shrimp’s back to the tail. With the tip of knife, remove
and discard vein. Using hands, open flesh of shrimp until it lies flat.
Make a small incision on the inside of the shrimp close to the tail.

2. In a bowl, combine ground pork, green onions, water chestnuts,

carrots, garlic, soy sauce, salt and pepper. Gently stir until well
distributed.
3. Place about 1/2 teaspoon meat filling in the center of the butterflied
shrimp and press to close around filling.

4. On a flat working surface, arrange spring roll wrapper with pointed

side facing up. Place stuffed shrimp on wrapper. Fold one side of
wrapper over shrimp and the then fold the pointed side down. Roll
wrapper tightly around shrimp moistening sides with water and
pressing lightly to seal.

5. Place in a single layer, seam side down, on a dish and loosely cover
with moist paper towel until ready to fry.

6. In a pan over medium heat, heat about 2-inches deep oil until very
hot but not smoking.

7. Add prepared shrimps into oil with seam side down. Cook, turning on
sides as needed, until golden, crisp and cooked through.

8. Remove from heat and drain on a wire rack set over a baking sheet.
Serve hot with sweet and sour sauce.

19
 Lumpiang Togue

Ingredients
 Vegetable oil
 1small onion, peeled and chopped
 2cloves garlic, peeled and minced
 1/2pound pork, diced
 1Tbsp fish sauce
 1/2cup water
 1/2pound shrimps, peeled, deveined, and chopped
 1large carrot, peeled and julienned
 1cup green beans, stemmed and cut thinly on a bias
 4cups bean sprouts
 salt and pepper to taste
 12 spring roll wrappers

Instructions
1. In a skillet over medium heat, heat about 1 tablespoon oil. Add
onions and garlic and cook until limp.
2. Add diced pork and cook until lightly browned. Add fish sauce and
cook for about 2 to 3 minutes.
3. Add water and bring to boil. Lower heat, covers, and simmers for
about 8 to 10 minutes or until pork is tender and liquid is absorbed.
4. Add shrimps and cook, stirring occasionally, just until color changes
to pink.
5. Add carrots and green beans. Cook, stirring regularly, for about 2 to
3 minutes or until vegetables are halfway done.
6. Add beans sprouts and cook, gently tossing to combine, for about 30
to 40 seconds. Season with salt and pepper to taste.
7. Immediately remove vegetable mixture from heat and drain in a
colander. Refrigerate for a few minutes to completely cool.
8. Separate wrappers into individual sheets. On a flat working surface,
lay wrapper like a diamond. Spoon about 2 tablespoons of vegetable
mixture on the middle of the wrapper. Fold the bottom pointed end of
wrapper over filling. Fold side ends of the sheet inward and roll
tightly into a log. Wet the pointed edge of the wrapper with a dab of
water to completely seal. Repeat with the remaining vegetable
mixture.
9. In a skillet over medium heat, heat about 2 inches deep of oil. Add
spring rolls seam side down and fry, turning once or twice, for about
2 to 3 minutes on each side or until golden brown.
10. Remove from pan and drain on a wire rack set over a baking sheet.
Serve immediately with spiced vinegar dip.

20
 Chicken Potato Salad

INGREDIENTS
 4 to 6 large potatoes
 ½ pound chicken breast or thigh meat,
boneless and skinless
 1 medium carrot, peeled and diced
 3 hard boiled eggs, peeled and coarsely
chopped
 1 small onion, peeled and diced
 1 cup crushed pineapple, drained
 ¼ cup sweet pickle relish
 ½ cup ham, cubed
 1 cup mayonnaise
 ¼ cup sweetened condensed milk
 salt and pepper to taste

INSTRUCTIONS
1. Under cold running water, rinse potatoes well. In a pot, place
potatoes and enough cold water (you can slightly salt the water if you
wish) to cover. Over medium heat, bring to a boil. Cover and cook
potatoes for about 12 to 15 minutes or until tender yet firm to bite.
Drain potatoes and allow to cool. Peel and discard skins. With a
knife, cut into 1-inch cubes.
2. In a pot, add chicken meat and enough water to cover. Bring the
water to a boil and then lower to a simmer. Simmer chicken for about
15 to 20 minutes or until cooked through. Drain from liquid, allow to
completely cool and shred. Set aside.
3. In a pot, bring water to a boil. Add diced carrots and cook for about
30 seconds. With a slotted spoon, remove from water and plunge
into an ice bath until completely cool. Drain and set aside.
4. In a large bowl, combine potatoes, chicken, carrots, eggs, onions,
pineapple, pickle relish, ham, mayonnaise and sweetened
condensed milk. Gently stir together until evenly distributed. Season
with salt and pepper to taste. Refrigerate for about 30 minutes to
allow flavors to meld.

21
 Pop Chicken

Ingredients
 1 lb. boneless chicken breasts, cubed
 2 raw eggs, beaten
 1 cup all-purpose flour
 1/2 teaspoon salt
 1/4 teaspoon ground black pepper
 1/2 teaspoon garlic powder
 1 teaspoon chili powder
 1 1/2 cups cooking oil

Cooking Procedure
1. Sprinkle the chicken with salt and pepper. Mix well and let stay for 10
minutes.
2. Meanwhile, combine the all-purpose flour, garlic powder, and chili
powder in a Ziploc bag. Shake to mix.
3. Dip the chicken pieces in the beaten egg, and then put the first batch
in the bag with the flour mixture. Shake well to coat.
4. Heat the cooking oil in a deep cooking pan. When the oil becomes
hot, put-in the flour coated chicken one-by-one. Continue frying in
low to medium heat until the color turns light to golden brown.
5. Remove chicken popcorn from the pan and place in a plate lined with
paper towels.
6. Serve with Ketchup or Mayonnaise.

Fried Ham Cheese Roll

Ingredients
 8 slices of bread
 4 ounces ham, sliced into thick strips
 3 ounces Velveeta cheese, sliced into thick strips
 ¼ cup pimento strips
 ¾ cup Panko bread crumbs
 2 medium eggs, beaten
 2 cups cooking oil

Instructions
1. Remove the dark ends of the sliced bread.
2. Heat the cooking oil in a cooking pot.
3. Lay each bread slice flat and then put a cling wrap on over each
piece. Press using your palm until the bread becomes flat.
22
4. Arrange the ham, cheese, and pimento strips on the bread. Roll the
bread until the filling is covered. Secure with a toothpick.
5. Dip the rolled bread in beaten egg. Place the Panko bread crumbs in
a large Ziploc bag and then put the dipped rolls in. Shake until
everything is covered with crumbs.
6. Fry in low to medium heat until the color turns golden brown (about 5
to 7 minutes).
7. Arrange the fried rolls in a plate line with paper towels.
8. Serve as a snack or slice into pieces and serve as an appetizer.

Cheese Sticks

Ingredients
7 ounces cheddar cheese , sliced into
individual strips (I used pinoy cheese
for this recipe)
 30 pieces spring roll (lumpia) wrapper
 1 cup cooking oil
Instructions
1. Wrap the cheeses in spring roll wrapper
2. Heat the pan and pour-in the cooking oil. Let the oil heat-up for a few
minutes. (use a smaller pan to save oil)
3. Deep-fry the cheese in spring roll wrapper (uncooked cheese sticks)
for 4 minutes or until the color of the spring roll wrapper turns golden
brown.
4. Remove from the pan and place in a plate with paper towel. Let
stand for a few minutes for the oil to drain.
5. Serve with mayonnaise and ketchup dip. Share and enjoy!

23
 What’s More

QUICK WRITES
Direction: Answer the table below by writing the description of each
appetizer. Two points will be given in each number.

APPETIZER DESCRIPTION

1. Cocktails

2. Canapé

3. Petite Salad

4. Caviare

5. Escargots

6. Shellfish Cocktail

7. Huitres

8. Smoked Salmon

24
 What I Have Learned

FILL IN THE BLANKS

A. Directions: Read the paragraphs carefully and fill in the missing

word/s.

Appetizers are 1)________ foods usually served prior to

a meal, or in between mealtimes, and are also called 2)
__________, 3) ____________, or 4) _____________, and may
range from the very simple to the very complex, depending on the
occasion and the time devoted to making them. They’re a common
accompaniment to aperitifs, cocktails served prior to a meal. At
dinners, banquets and the like, appetizers may be served prior to a
meal.

B. Directions: Read the statements carefully and fill in the missing

word/s.

5. _________ are oysters served with its own accompaniments.

6. _________ is the roe of sturgeon fish served with its own

accompaniments.
7. _________ are snails served with toasted white bread and
garlic butter.
8. _________ are prawns on a bed of shredded lettuce and
coated in mayonnaise.
9. _________ is a smoked fish served along with brown bread
and lemon segments.
10. ________ is a tomato served with salt and Worcestershire
sauce.

25
 What I Can Do

COMPILATION
Directions: Cut out at least 15 pictures of different appetizers
from magazines or old recipe books. Classify them accordingly
and compile it in your portfolio. You will be graded using this
Scoring Rubric below.

EXCELLENT Good Satisfactory Needs

(4) (3) (2) Improvement
(1)
Following All directions You You followed None of the
Project were followed. followed some of the directions
Directions most of the directions. were followed.
directions.

Use of You used your You used You used You did not
Creativity own ideas and your own some use your own
imagination. ideas most imagination. ideas or
of the time. imagination.

Effort Put You took your You worked You put a You rushed
into Project time and hard for small effort through and
worked hard most of the into the did not work
on the project. time. project. hard.

Circle the box for each category that you believe describes your quality of
work for this project.

COMMENTS:________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________

26
 Assessment

TRUE OR FALSE
Directions: Write TRUE if the statement is correct and FALSE if it is
wrong. Write your answer in your activity notebook.

_____________1. Cocktails do consist of several bite size pieces of

fish, shellfish, drinks and fruits served with tangy
flavored sauce.
_____________2. Escargots are prawns on a bed of shredded lettuce
and coated in mayonnaise.
_____________3. Smoked salmon is a smoked fish served along with
brown bread and lemon segments.
_____________4. Appetizers are finger foods usually served prior to a
meal, or in between mealtimes
_____________5. Appetizers are also called hors d’oeuvres,
antipasti, or starters
_____________6. Canape is a bite sized or two bite sized finger food
consisting of three parts: a base, a spread or
topping and garnish or garniture.
_____________7. Caviare is snails served with toasted white bread
and garlic butter.
_____________8. Jus de tomate is Tomato served with salt and
Worcestershire sauce.
_____________9. Huitres are oysters served with its own
accompaniments.
_____________10. Petite salad usually display the characteristics
found in most salad.

Check your Score! If your score is:

You are doing great! You really understand the lesson.
7-10
You are doing well but you need to work more on the items that
4-6
you’d missed.
You need to study harder. Ask help from your teacher, parents
1-3 or friend. You may read again the contexts to understand the
lesson more.

27
 Additional Activity

ACTUAL DEMONSTRATION
Directions: Prepare these two appetizers---Cheese Sticks and
Lumpiang Togue, following the correct methods of preparation and
using the appropriate tools and equipment needed. You will be graded
based on the given score sheet.
Score Sheet

Recipe Name:_________________ Date:____________

Preparing Time: _______________ Cooking Time: ____
Time Started: ______________________ Time Finished: ____
Cooking Method: __________________

CRITERIA PERCENTAGE SCORE

SANITATION AND HYGIENE 40%
Cooking Outfit 15%
Sanitation Practices 25%
PRESENTATION 20%
Plating 10%
Garnishing 10%
SENSORY EVALUATION 40%
Color and Texture 20%
Flavor and Aroma 20%
TOTAL 100%

Comments and Suggestions:

______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________

28
 29
Other Activity
Assessment
Modified True or False
1. J
1. True
2. I
2. True
3. C
3. Rubber spatula
4. H
4. Wire whip
5. D
5. Zester
6. A
6. True
7. E
7. True
8. B
8. True
9. G
9. Butter curler
10. F
10. Kitchen shear
What I have learned
1. Paring knife
2. Channel knife
What I Know
3. French knife What's More
4. Chiller Match Me
5. Oven Matching Type
6. Mixing spoon 1. A
7. Strainer 1. C 2. I
8. Potato masher 2. C 3. C
9. Zester 3. D 4. H
10.Wire whip 4. A
5. D
11.Ball cutter 5. D
12.Rubber spatula 6. J
6. B
13.Cutting board 7. A 7. E
14.Measuring spoons 8. C 8. F
15.Measuring cups 9. D 9. G
10. C 10. B
Lesson 1
Answer Key
 30
What's More
QUICK WRITES
1. Cocktails - consist of several bite
size pieces of fish, shellfish, drinks
and fruits served with tangy
flavored sauce
2. Canapé– a bite sized or two bite
sized finger food consisting of three
parts: a base, a spread or topping
and garnish or garniture.
3. Petite salad– they are small
portions and they are usually
display the characteristics found in
most salad.
4. Caviare- The roe of sturgeon fish
served with its own
accompaniments.
5. Escargots- Snails served with
toasted white bread and garlic What I Know
butter. TRUE OR FALSE
6. Shellfish cocktail: Prawns on a
1. TRUE
bed of shredded lettuce and coated 2. FALSE
in mayonnaise. 3. TRUE
4. TRUE
7. Huitres: Oysters served with its 5. TRUE
own accompaniments. 6. TRUE
8. Smoked salmon: Smoked fish 7. FALSE
8. TRUE
served along with brown bread and 9. TRUE
lemon segments. 10. TRUE
Lesson 2
 31
Other Activity
Answers will be assessed using
the scoring rubric.
What I have learned
Assessment
1. Finger
TRUE OR FALSE 2. Hors d’ oeuvres
1. TRUE 3. Antipasti
2. FALSE 4. Starters
3. TRUE 5. Huitres
4. TRUE 6. Caviare
5. TRUE 7. Escargols
6. TRUE 8. Shellfish cocktail
7. FALSE 9. Smoked salmon
8. TRUE 10. Jus de tomate
9. TRUE
10. TRUE
References
“Appetizers”.TLECommecial Cooking.2014.https://tlecommercial
cooking.wordpress.com/appetizers/#:~:text=Appetizers%20were
%20originall%20introduced%20by,everyone%20hungry%20and
%20wanting%20more.

“Kitchen Tools and Equipment f or Preparing Appetizers”.

2015.https://saghajwideknowledge.wordpress.com/2015/06/02/
kitchen-tools-and-equipment-for-preparing-appetizers/

K to 12 Basic Education Program Technology and Livelihood

Education Home Economics Household Services Specialization
Course for Grade 10 Learner’s Material

K to 12 Basic Education Program Technology and Livelihood

Education Home Economics Household Services Specialization
Course for Grade 10 Teacher’s Guide

32
For inquiries or feedback, please write or call:

Department of Education - Bureau of Learning Resources (DepEd-BLR)

Ground Floor, Bonifacio Bldg., DepEd Complex

Meralco Avenue, Pasig City, Philippines 1600

Telefax: (632) 8634-1072; 8634-1054; 8631-4985

Email Address: blr.lrqad@deped.gov.ph * blr.lrpd@deped.gov.ph