Module in

COOKERY 9
Module 6

COMPONENT : HOME ECONOMICS

SPECIALIZATION: COOKERY 9

UNIT OF COMPETENCY: Prepare Appetizers

MODULE TITLE: STORE APPETIZERS

DON RAMON E. COSTALES MEMORIAL NATIONAL HIGH SCHOOL

Villasis, Pangasinan

Date Developed: TECHNOLOGY and

Module on LIVELIHOOD
Commercial JULY 2020 EDUCATION
Cooking 9
Developed by:
SY 2020-2021 Page 1 of 6
REMEDIOS FLORES- DIEGO
ANTONIA CORAZON M. CALIVO
 HOW TO USE THIS LEARNER’S GUIDE

Welcome to the learner’s guide for the module:

Store Appetizers

This learner’s guide contains training materials and activities for you to complete.

You are required to go, through a series of learning activities in order to complete each learning outcomes of the module. In each
learning outcome there are information sheets, resource sheets, and reference material for further reading to help you better understand the
required activities. Follow this activities on your own and answer the self-check at the end of each learning outcome.

 Information Sheet- this will provide you information (concepts, principles and other relevant information) needed in performing
learning activities.
 Operation Sheet- this will provide you performing single task, operation or process in a job.
 Job Sheet- this is designed to guide you how to do that will contribute to the attainment of the learning outcome.
 Assignment Sheet- is to guide you to enhance what you have learned in the information sheet, operation sheet or job sheet.
 Work Sheet- are different forms that you need to filling up in certain activities that you performed.

What I Need to Know

The following are the objectives that every learner must accomplish after this module:

1. utilize quality trimmings

2. keep appetizers in appropriate conditions to maintain their freshness, quality, and taste

This module deal with the aspects storing appetizers

Information Sheet 6.1

Utilizing Quality Trimmings

Trimming, peeling and cutting,

used to remove inedible or undesirable portions from food, will obviously lead to nutrient loss. There is often a
higher concentration of some nutrients in the outer portions of fruits and vegetables. Discarding the outer leaves of
vegetables such as cabbage, spinach and lettuce and peeling fruits and vegetables such as apples, peaches, pears,
potatoes and carrots, lead to a disproportionate loss of many vitamins. These foods still remain nutritious, but there
would be greater benefit if they were eaten intact. It is wise to discard the outer parts only if they are inedible, limp or
too difficult to clean. Removal of the stalk does not have a significant effect on nutrient content.
Trimming the fat from meat can be beneficial in reducing energy intake as well as decreasing the amount of saturated
fat in the diet.

Information Sheet 6.2

Keep appetizers in appropriate conditions to maintain their freshness, quality, and taste

Storing salads and appetizers is one of the most important activities done after preparing them
to maintain freshness and avoid spoilage.

This lesson deals with storage of salads and appetizers using appropriate container to sustain
quality and taste.

Tools and Equipment

1. Chillers

2. Refrigerator

3. containers for salad and appetizers

Storing Techniques Storing foods could be done through the following techniques:

1. Refrigerate – to keep food cold or cool.

2. Cold storage – the process of preserving food by means of refrigeration.
3. Chilling – to refrigerate to reduce the temperature of food.

Sanitary Practices when storing salads and appetizers

1. Handle the food properly to prevent spoilage and contamination.
2. Wash utensils and equipment thoroughly.
3. Keep off hand to a minimum contact to ingredients and food.
4. Keep away from food when you are ill.
5. Store food and ingredients properly.
6. Safeguard the food during distribution and serving.
 Chill to refrigerate or to reduce the temperature of food.
 Place it to cold storage like refrigerator to preserve perishable food

Performance Task
Title of Activity: Prove It More

Title of Activity: Prove It More

Prepare varieties of appetizer. You will be rated from the preparation of materials and ingredients, actual preparation,
presentation and storing of your products . It is very important to ask your elder brothers or sisters or any members of
your family that it can help you accomplishing your performance by having photos of you . Have your parent hand-in
the output to the teacher in school. Your performance will be rated using the scoring rubric below.

Dimension PERFORMANCELEVEL
Excellent (4 pts Very Satisfactory (2 pts.) Needs No Points
Satisfactory Improvement (1 Attempt Earned
(3 pts.) pt.) (0 pt.)
1. Use of tools Uses tools and Uses tools Uses tools and Uses tools and No
and equipment correctly and equipment equipment attempt
equipment and confidently at all equipment correctly and but incorrectly and less
times correctly less confidently confidently most of
and sometimes the time
confidently
most of the
times
2. Application Manifests very clear Manifests Manifests Manifests less No
of procedures understanding of the clear understanding of understanding of attempt
step- by-step procedure understandi the step-by-step the step- by-step
n g of the procedure but procedure seeking
stepby-step sometimes seeks clarification most of
procedure clarification the time
3. Safety work Observes safety Observes Observes safety Most of the time No
habits precautions at all times safety precautions not observing attempt
precautions sometimes safety precautions
most of the
time
4.Completene Task is completed Task is Task is nearly Task is started but No
s s of Task following the completed completed not completed attempt
procedures in the following following the following the
activity the procedures in the procedures in the
improvement/innovation procedures project plan project plan
s in the
project plan
5. Time Work completed ahead Work Work completed Work completed No
management of time completed ___(mins./hours/da ___(mins./hours/da attempt
within ys) beyond y s) beyond
allotted time
TOTAL POINTS

MODULE 6
LO 4. Store Appetizers

Name: ___________________________________________________________Date: _____________

Grade/Section: ____________________________________________________ Score: ____________

Let’s check what you have learned

Self Check No.6.1 : COMPLETE ME

Direction : Read and analyze each statement carefully. Fill in the correct term/s to complete the
sentence. Choose your answer listed below.

properly aminimum contamination

Chilling Cold
thoroughly. ill
Storage

temperature
minimum Safeguard

_______________1. to refrigerate to reduce the temperature of food.

________________2. to keep food cold or cool.
________________3. the process of preserving food by means of refrigeration.
4. Keep away from food when you are ___________________.
5. Wash utensils and equipment ___________________.
6, Chill to refrigerate or to reduce the ______________ of food.
7. ________________ the food during distribution and serving.
8. Keep off hand to a _______________ contact to ingredients and food.
9. Handle the food properly to prevent spoilage and _________________.
10. Store food and ingredients _____________________.

Self Check No.6.2 Tell Something About Me

Why trimming of foods are very important?

SUMMATIVEST TEST IN PREPARING APPETIZERS

Name: ____________________________________________________________Date: _____________
Grade/Section: _____________________________________________________ Score: ____________

I. Multiple Choice: Read and analyze each statement carefully .Write the letter of your choice on the space
provided before each number.
_____1. Mise ‘en place is a French term which means___________________.
A. follow the procedures C. set in place
B. list of ingredients D. tools and equipment needed
_____2. An appetizer is____________________.
A. refer to small portions of highly seasoned foods
B. made out of thin slices of bread in different shapes.
C. a pickled item which are raw, crisp vegetables such as julienne carrots or celery sticks.
D. a small pieces or portions of highly seasoned food, usually served before a meal to induce and stimulate
one’s appetite.
_____3. A small pieces of bread, cut into interesting shapes with flavorful topping is called a______________.
A. Appetizer B. Beverage C. Canapé D. Hors D’ Oeuvres
_____4. Which of the following IS NOT belong to classification of appetizers?
A. Canapé B. Canned Goods C. Cocktail D. Relishes
_____5. A type of appetizer that are the simplest appetizer.
A. Cocktails C. Petite salad
B. Finger Foods D. Fresh Fruits and Vegetables
_____6. An image of food item or combination of items placed on top of the spread which
usually gives color, design, and texture or flavor accent to the canapé is
called_______________.
A. Base B. Crust C. Garnish D. Spread

_____7. Part of canapé that holds the spread and garnish?

A. Base B. Crust C. Garnish D. Spread
_____8. Canapé spreads may be as simple as ?
A. anchovy fragrance B. garlic mince C. peanut butter D. softened cream cheese
_____9. Highly seasoned food, attractive appearance, fragrance or appealing flavour which makes an
appetizer__________________.
A. balancing one’s diet C. reducing appetite
B. complementing the taste D. stimulating the appetite
_____10. It is an accompaniment to raw materials and sometime potato chips and crackers.
A. Dips B. garnish C. Pickled Items D. Spread
_____11. Which of the following describes the three parts of canapés?
A. Bread, Toppings , Spread C. Bread, Spread, Garnish
B. Bread, Relish, Garnish D. Cured Meat, Spread, Garnish
_____12. Antipasto is an appetizer of______________________.
A. American B. French C. German D. German
_____13. Which of the following images illustrate a bruschetta
A. B. C. D.

_____14. It is a small food item intended to be eaten with wine or other drinks usually in bars.
A. Amuse Bauche B. Bruschetta C. Caviar D. Tapas
_____15. A group of Italian appetizers that made of salami, prosciutto, bologna and boiled ham.
A. Cheese B. Cured meat C. Relishes D. Seafood Items
_____16. Is often served preceding a meal, They are served as the food and cocktail parties involving alcoholic
beverages. A. Canapé B. Cocktail C. Hors D’ Oeuvres D. Relishes
_____17. A type of Hors D’ Oeuvres that is still in a classical form of presentation.
A. Assorted Hors D’ Oeuvres C. Plate of Hors D’ Oeuvres
B. Grisson Platter D. Rich Hors D’ Oeuvres
_____18. A fundamental of plating that are to select foods and garnishes that offer variety and contrast.
A. Arrangement on the plate B. Balance C. Portion size D. Texture
_____19. The word relish identifies two types of foods
A. Ham and Eggs C. Onion and Tomatoes
B. Butter and Cheese D. Raw vegetables and Pickled Items
_____20. What type of equipment for you to keep your food cold or cool.
A. Chiller B. Freezer C. Ice Box D. Refrigerator.