Chapter 2: Preparing Appetizers

Lesson Objectives

LO 1. Perform Mis en Place

LO 2. Prepare a range of appetizers

LO 3. Present a range of appetizers

LO 4. Store appetizers

Exercise 1 Enumerate and discuss the use of the tools and equipment needed in the
preparation of appetizers.

1.

2.

3.

4.

5.

6.

7.

8.

9.

10.

Exercise
2 Classify the ingredients below according to parts of canapes. Write your answer in the
box provided for.

Tomatoes Salami Butter Peanut butter

Cracker Crouton Liver pate Ham

Roast beef Olive Mayonnaise Bread

 Base Spread Main Body Garnish

Exercise 3 Give an example of the following classification of appetizer.

Hors D’ Oeuvres Canapes Cocktails

Title: Title: Title:

Ingredients: Ingredients: Ingredients:

Procedure: Procedure: Procedure:

Chips and Dips Petite Salad Relishes

Title: Title: Title:

Ingredients: Ingredients: Ingredients:

Procedure: Procedure: Procedure:

Exercise 4 A. Identify what is being described in the following statements.

1. The maximum number of choices of appetizers to be offered to guests.

a. 7 different choices c. 10 different choices
b. 9 different choices d. 20 different choices
2. The best appetizer to complement a rich main course.
a. Light and fresh appetizer c. a bite size of any food
b. Rich appetizer d. rich in protein appetizer
3. To hold small pieces of food (appetizer) together, this tool is very useful.
a. Fork b. stick c. toothpick d. tray
4. If most of the guests have arrived, this type of appetizer is best served.
a. Canape b. Cocktails c. Chips and dips d. Fresh fruit and vegetables
5. Another way of serving appetizers where the server can interact with the guest.
a. Canape b. Cocktails c. Chips and dips d. Fresh fruit and vegetables
6. The savory part of a canape.
a. Base b. spread c. main body d. garnish
7. Appetizers that are smaller in portion size and can be eaten with fork or fingers.
8. Following are examples of hors d’oeurvres except
a. Beef kebabs b. mini quiche c. Meat balls d. crab cocktails
9. Crudites is an example of
a. Chips and dips b. cocktail c. Relish d. canape
10.A kind of appetizer that is often referred to as open face sandwich.
a. hors d’oeurvres b. cocktail c. canapes d. relishes

Performance Task 1: Plan and prepare appetizers goods for 5 to 10 persons. Plate and
serve your appetizer based from what you have learned. Make a documentation of your
appetizer from preparing to serving.

Rubrics
Rubrics
Very
Very
Goo
Goo Poo
Poo
I.
I. Products
Products dd Good
Good Fair
Fair rr
44 33 22 11
1.
1. General
General Appearance
Appearance
a.
a. Att ractive and
Attractive and Appealing
Appealing to to Appetite
Appetite
b.
b. Pleasing
Pleasing and
and good
goodcolor
color combination
combination
c.
c. Ingredients
Ingredients Cooked
Cooked just
just right
right
2.
2. Palatability
Palatability
a.
a. Delicious
Delicious
b. Taste just right
b. Taste just right
II.
II. Procedures
Procedures
1.
1. Use
Use ofof Resources
Resources
a.
a. Keep
Keep the
the working
working table
table orderly
orderly while
while
preparing
preparing thethe ingredients
ingredients
b.
b. use
use the
the proper
proper and
and needed
needed utensils
utensils and
and dishes
dishes
2.
2. Cleanliness
Cleanliness and
and Sanitation
Sanitation
a.
a. is
is well-groomed
well-groomed and
and properly
properly dressed
dressed
for cooking, use clean apron, hairnet,
for cooking, use clean apron, hairnet,
handtowels
handtowels and and pot
pot holders
holders
b.
b. observe
observe sanitary
sanitary in
in handling
handling of
of food
food
3.
3. Conservation
Conservation of
of Nutrients
Nutrients
a.
a. follow
follow proper
proper preparation
preparation and
and
cooking procedures
cooking procedures