COOKERY

Quarter 1- Module 3
Prepare Appetizer
(Week 3)

SDO TAGUIG AND PATEROS

For the facilitator:

This module was collaboratively designed, developed and evaluated by the Development and
Quality Assurance Teams of SDO TAPAT to assist you in helping the learners meet the
standards set by the K to 12 Curriculum while overcoming their personal, social, and economic
constraints in schooling.

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 learner:

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.

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 Let’s Try before moving on to the other activities included in the
module.
3. Read the instructions 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!
 Let’s Learn
This module was designed and written with you in mind. It is here to help you master how to
clean and maintain kitchen tools, equipment and premises and to prepare 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.
WEEK 3
Lesson 3: Prepare Mise en Place

After going through this module, you are expected to:

1. Define Appetizer
2. Identify tools and equipment in preparing appetizer
3. Perform on how to prepare, present and store appetizer

WEEK 3

Let’s Try

Let’s check first what you know about the topics in these competencies.
Instructions: Choose only the letter of the correct answer and encircle the letter of your choice.
__________1. What is the savory part of a canapé?
A. Base
B. Spread
C. Main body
D. Garnish
__________2. What appetizers are similar in portion size and can be eaten with fork or finger?
A. Canapé
B. Hors d’oeuvres
C. Relish
D. Cocktails
__________3. Following are examples of hors d'oeuvres except
A. Beef kebabs
B. Meatballs
C. Mini quiche
D. Crab cocktails
__________4. Which of the following is an example of crudités?
A. Chips and dips
B. Relish
C. Cocktails
D. Canapé

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__________5. What kind of appetizer is often referred to as an open face sandwich?
A. Hors d’oeuvres
B. Canapé
C. Cocktail
D. Relishes
_________6. What do you call small pieces or portions of highly seasoned food usually served
before a meal to induce and stimulate one’s appetite?
A. Appetizer
B. Dessert
C. Hamburger
D. Salad Dressing
__________7. Which knife is used for trimming and paring fruits and vegetables?
A. Butcher
B. French
C. Paring
D. Shears
__________8. Which of the following appetizers are made of seafood or fruit, usually with a tart
or tangy sauce?
A. Canapé
B. Cocktail
C. Relish
D. Salad
__________9. What do you mean by “mise en place”?
A. Set in place
B. Proper in place
C. Advance
D. A and B
__________10. Which of the following is designed to press potato and cooked vegetables?
A. Butter curler
B. Kitchen shear
C. Potato masher
D. Zester

Lesson
3
Mise en Place

Prepare Appetizers
The second part of this module deals with the skills and knowledge required in
preparing, presenting and storing appetizers. But what are appetizers?
Appetizers are small portions or bite-sized delicacies that are served before a meal.
Appetizers can be eaten during cocktail hours or can serve as the only meal at a casual party or
small gatherings. There are a variety of types of appetizers that make for delicious and filling
treats.
Learning Objectives:
1. Define Appetizer
2. Identify tools and equipment in preparing appetizer
3. Perform on how to prepare, present and store appetizer

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 Let’s Recall

For better understanding of appetizers, let us look back at the history of appetizer; who
introduced it to the people, when, where it happened…
History of Appetizer
Appetizers were originally 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.
Aperitifs came about by the Romans and were classified as liquid appetizers that
typically contained alcohol. In addition to inciting hunger like food appetizers, the purposes of
aperitifs were also meant to help with the imminent digestion process. These drinks would be
shared from a single glass and passed around the table to all members of the eating party.
Aperitifs are still utilized today, typically with the company of food appetizers.
The word itself, “appetizer”, as being used in the Americas and England in 1860’s, is
more of a local flavour than “hors d’oeuvres”. For a time, appetizers were 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 only 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.
This chapter focuses on the principles and techniques of preparing mouth-watering appetizers
as well as the proper ways of plating and storing it.
But before you can prepare different appetizers, students like you will first perform mise
en place. Mise en place is a French term which means “set in place” that is you have everything
ready to cook and in its place. You should be able to identify and prepare all the needed tools
and equipment as well as all the ingredients to make the preparation and cooking easy.
Can you recall, why do you have to clean and sanitize kitchen tools and equipment before using
it?
What is the classification of kitchen tools and equipment?

The Following are the Tools and Equipment for Preparing Appetizers
1. Ball Cutter- sharped edged scoop for cutting out balls of fruits and vegetables
2. Rubber Spatula- used to scrape off contents of bowls
3. Channel knife- small hand in making garnishes.
4. Spatula- used for manipulating foods like spreading.
5. Wire whip- used for mixing thinner liquids
6. Zester- used to remove zest or citrus peels in thin strips
7. French knife- for chopping, slicing, dicing
8. Paring knife- used for trimming and paring fruits and vegetables

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 9. Butter curler- used for making butter curls
10. Cutting board- board for cutting fruits and vegetables
11. Kitchen shear- cutting device for ingredients like scissors.
12. Potato masher- designed to press potato and cooked vegetable
13. Chiller- for keeping cold foods chilled for service.
14. Oven- for baking
Other Tools and Equipment used in Preparing Appetizers
1. Measuring spoons- used for measuring dry and liquid ingredients in small quantity
2. Measuring cups-used to measure dry ingredients; come in various sizes
3. Glass measuring cup-container which is transparent used for measuring liquid
ingredients like water and oil in large quantity
4. Mixing bowls- containers have smooth, rounded interior surfaces with no creases to
retain some mixture.
5. Mixing spoon- is used for mixing ingredients. It is made of wood in different sizes and
different lengths of the handle.
6. Paring knife- is used to remove the skin covering of fruit and vegetable.
7. Fork is used to combine ingredients.
8. Container of different sizes and shapes.
9. Cooking range/stove.
10. Refrigerator.
11. Strainer/colander.

Let’s Explore

Practicum
Make a portfolio of different tools and equipment needed in preparing appetizers. Be
guided by the rubrics below:

Score Criteria
5 Artistically and creatively done with full illustrations and
pictures of the tools and equipment.
4 Artistically and creatively done with some illustrations and
pictures of tools and equipment.
3 Properly done with some illustrations and pictures of the tools
and equipment.
2 Properly done with few illustrations and pictures of the tools
and equipment.
1 Done untidily with few illustrations and pictures of tools and
equipment.

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 Let’s Elaborate

The following are examples of appetizers including the materials/ingredients on how to

prepare them.
Canapés – bite sized open faced sandwiches consist of tiny portions of food presented on
bases of bread, toast or pastry easily handled and eaten.
Components of Canapé
1. Base

● Holds the spread and garnish. Crackers and toasts are firmer and give a pleasing
texture and crispiness to the canapés.
● Breads can be fried, baked, or toasted until crispy cut into interesting shapes such as
square, rectangle, oval, crescent, diamond or triangle.
● Croutons are buttered bread baked or toasted until crisp and brown which are made
from scratch and very time consuming in preparations.
● Pastry bases are usually ready-made and in different shapes ready to hold spicy or
cheesy fillings or meat paste.

2. Spread – placed on top of the base so the garnish sticks to it without falling off. Adds
moisture and flavour to canapés. It holds the main body and provides a fat barrier which
prevents the base from getting soggy. It should be softened but not melted to allow easy
spreading forming the protective covering of the base.
Three Types of Spreads

A. Flavored Butter- made from softened butters and flavorings.

B. Flavored Cream Cheese- made from flavoured butters, except cream cheese
is substituted for butter. Mixture of cream and butter can be used.
C. Meat or Fish salad spreads- made from finely chopped meat or fish that are
spreadable. Seasons should be checked carefully to make the spread more
stimulating to the appetite.
3. Main body- The savory part of the canape. It can be made of meat, fish/seafood or
vegetables. It should be consistent with the shape of the base.

Examples of Fish Examples of Meat Examples of

and Seafood Pickles and
Relishes

Caviar Chicken or Turkey Asparagus tips

Lobster Ham Capers

Tuna flakes Roast Beef Chutney

Salmon Salami Cucumber slices

Sardines Olives

Smoked Shrimp Parsley

Smoked Oyster Pickled Onions

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 Pickles

Pimiento

Radish Slices

Tomatoes

4. Garnish- any food item or combination of items placed on top of the spread which usually
gives color, design, and texture of flavor accent to the canape. Adds eye appeal and enhances
the main body.
Food items used to decorate canapes:
a. Vegetables, pickles, and relishes
Relish slices, pickled onions, Tomatoes, Olives, Chutney, Parsley, Pickles,
Asparagus tips, Capers, Cucumber slices, Pimiento
b. Fish
Smoked oysters, Smoked salmon, Shrimp

Styles of Canapés
1. Banquet Style- This is designed simply but can be produced in large quantities. This type of
canape is made from less expensive food which is usually sold for a low price.
2. Ala Carte- Individually prepared canapés which come in complex designs. Premium
ingredients are added making it more expensive than the banquet style. Ala carte canapes
are made for special occasions.
Guidelines for Assembling Canapés

1. Good mise en place is essential.

In making canapés especially for large functions, all bases, spreads and garnishes must
be prepared ahead of time so that final assembly may go quickly and smoothly.
2. Assemble as close as possible to serving time.
Bases quickly become soggy, and spreads and garnishes dry out easily. After placing
them in a tray, cover them lightly with plastic and held for a short time under refrigeration. Safe
food handling and storage must be observed.
3. Select harmonious flavor combinations in spreads and garnish such as:
Mustard and ham
Lemon butter and caviar
Pimiento cream cheese and sardines
Tuna salad and capers
Anchovy butter, hard cooked egg slice and olive.

4. Make sure that at least one of the ingredients is spicy in flavor.

A bland canapé has little value as an appetizer.
5. Use high quality ingredients.
Leftovers can be used for canapés, but they must be carefully handled and stored to
retain freshness.

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6. Keep it simple.
Simple meat arrangements are more attractive than extravagant one. Be sure that
canapés hold together and do not fall apart in the customers hands.
7. Arrange canapés carefully and attractively on trays.
Each tray should carry an assortment of flavor and textures, so there is something for
every taste.
Cocktails
Cocktail appetizers are made of seafood or fruit, usually with a tart or tangy sauce.
These appetizers are always served chilled, often on a bed of crushed ice.
Kinds of Cocktail Appetizers:
1. Oyster and Clams on the half shell
2. Shrimps
3. Crab Meat
4. Lobster
5. Fruits
6. Film flaked white fish

Relishes
Relishes are raw or pickled vegetables cut into attractive shapes served as appetizers.
Categories:

1. Raw vegetables with dips

These are known as crudités (croo dee tays). Cru in French means “raw”.
Common bite size, cut raw vegetables served with dips are:
Celery Radishes, Green and Red pepper Zucchini, Cucumber, Carrots, Cauliflower,
Broccoli florets, Broccoli Stems, Cherry Tomatoes Scallions
1. Pickled items
Variety of items like cucumber pickles, olives, pickled peppers, spiced beets and other
preserved fruits and vegetables.
Dips
Dips are accompanied by raw vegetables, and sometimes potato chips and crackers.
Any mixture of spreads can be used as dips. Proper consistency is important to any dip. It must
not be so thick that it cannot be scooped up without breaking the cracker. It must be thick
enough to stick to the items used as dippers. Thin or soften them by adding mayonnaise, cream
or other appropriate liquid. Sauces and salad dressings can be used as dips.
Hors d’oeuvres
These are appetizers served either hot or cold, smaller in portion size and can be eaten
with fork and finger.
Hors d’oeuvres are very similar and are very similar to canapés and it is used for the
same purpose. The primary difference is that hors d’oeuvres are not served on a crust based or
bread. In addition, hors d’oeuvres are not finger foods but are eaten with picks or cocktail fork.

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Another distinction is that the major ingredient of the hors d’ oeuvre is usually served whole
rather than puree or chopped or made into a spread.
Common Examples of Hors d’oeuvres
a. Cheese- cut in bite-size and served immediately because they dry quickly when
exposed.

b. Cheese balls- Bite-size balls are made of cheese blends such as grated cheddar.
Chilled then rolled in finely chopped nuts or parsley just before the service.

c. Devilled eggs- Hard-boiled eggs which are cut lengthwise then stuffed with spread
made from their yolks and blended with mayonnaise and flavorings.

d. Shrimps- Whole, marinated or served in ice with an accompanying sauce such as

remoulade or red sauce.

e. Ham rolls- Thin slices of ham rolled into pickles or asparagus or filled with spread or
mousse.

f. Liver pate (pah tay)- season chicken liver or goose liver paste glazed or baked in a
crust, sliced and served cold.

g. Antipasto – Italian appetizer which means, “before the food”, a small plate or tray of
flavorful bite-sized cold foods.

This includes the following:

Cured meats – Salami, prosciutto, bologna, boiled ham
Seafood items-Canned items like sardines, anchovies, and tuna
Cheeses – provolone, mozzarella
Hard cooked egg and stuffed eggs
Relishes – raw vegetables
Mushrooms and other vegetables

h. Bruschetta – slice of Italian bread that is toasted, rubbed with brushed garlic, and
drizzled with olive oil, served with toppings like canapés.
i. Tapas – a small food item intended to be eaten with wine or other drinks usually in
bars. They are served in a small portion intended to be eaten immediately.
j. Caviar – salted roe, or eggs, of the sturgeon. Any product labeled caviar must come
from sturgeon. Roe from any other fish must be labeled as such (white fish caviar)
k. Amuse Bouche (ah mews boosh) – a tiny appetizer or hors d’ oeuvres offered to
guests seated at their tables either before or after they have ordered from the menu.
It is an opportunity to showcase an aspect of the chef’s cooking style and talent and
to welcome the guest. Anything that can be served in a tiny portion can be served as
an amuse bouche like salads, soups, and little portions of meat, fish or vegetables
with a few drops of sauce and garnish. The chefs don’t use a separate category of
recipe for these items but just give a different presentation, garnish or sauce.
Kinds of Hor d’oeuvres:
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 a. Hot hors d’oeuvres are served between the soup and the fish course and usually
described as a hot dish if served with a small ala carte dish.
Examples:

● Beef kebabs
● Cocktail franks
● Cocktail sausages
● Drummettes
● Fried Shrimp
● Meatballs
● Mini egg rolls
● Mini quiche
● Oyster Rockefeller
● Stuffed cream puffs
b. Cold hors d’oeuvres are served at the first course of the menu. There are five types of cold
hor d’oeuvres and they are served as follows:

Assorted hors Served in special portioned platters with dishes or

d’oeuvres form a serving cart.
Grisson Platter May compose of two kinds of cold meat such as ham,
smoked beef, peppered ham, with sauce on the side.
Hors d’oeuvres An attractively arranged platter with a limited choice of
Platter simple or more expensive foods such as shrimps with
jelly, sardines with onion rings, tomatoes stuffed with
salad.

Plate of hors May consist of poached egg, shrimps, smoked beef,

d’oeuvres sardines and lettuce with sauce on the side.
Rich hors d’oeuvres Presented with a class or elegance. Appetizers are
served on a silver platter such as lobster with
accompaniments in separate small bowls and
containers.
Petite Salad
Small pieces of food such as pasta, meat, fruits or vegetables that are usually mixed
with a dressing (as mayonnaise) or set in gelatin.
Fresh Fruits and Vegetables
Fruits are often thought of as a dessert or snack but if fruits are combined with healthy
and colorful ingredients, fruit plays a whole new role as appetizers. The sweetness of fruits is
the perfect complement to savory ingredients. They can be presented in kebabs, in baked
dough served with chocolate sauce, mint leaves, cinnamon and a lot more. Vegetables, on the
other hand, are quick and easy to prepare, spending less time in the kitchen and more time with
the guest. These include tomatoes, eggplants, pepper, cucumbers, onions, mushrooms and a
lot more.

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 Vegetable and fruit tray appetizers are often featured at parties and group gatherings.
These trays feature a variety of vegetables and fruits arranged in an eye-pleasing fashion and
are often accompanied by a dip or spread. Vegetable trays often include carrots, celery,
cucumbers, peppers, radishes, tomatoes, and a host of other vegetables along with a ranch
dressing or vegetable dip. Fruit trays offer strawberries, grapes, cantaloupe, honey dew,
watermelon, pineapple, and other fruits paired with a sweet or yogurt based dip. Vegetable and
fruit trays can allow guests to enjoy fresh and healthy 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 have range from the very simple
to the very complex, depending on the occasion and the time devoted to making them. They’re
common accompaniment to aperitifs, cocktails served prior to a meal.
At dinners, banquets and the likes, appetizers may be served prior to a meal. This is
especially common at weddings, when it takes time for the wedding party and guests to get 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.
Appetizers are foods which stimulate the appetite through their attractive appearances,
fragrance and appealing flavour.
A good appetizer, whether hot or cold should be light and served in small quantities.
Fresh vegetables, salads, fruit or meat or even fish can be made into appetizers.
Characteristics of Appetizers:
● Should be big on flavour, small on size and price

1. COCKTAILS- consists of several bite size pieces of fish, shellfish, drinks and fruits served
with tangy flavoured 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 a small portion of highly seasoned foods formerly used to precede
a meal served either hot or cold. Simplicity should be the main criteria for making hors d’
oeuvres, Almost most hors d'oeuvres are served cold, but there are also hot ones.
3. CANAPE- a bite sized or two bite sized food consisting of three parts: a base, spread or
toppings 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 color
contrasts. There are no set recipes for making canapé. Individual or combinations of several

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 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.
4. RELISHES/CRUDITES- they are pickled items and raw, crisp vegetables such as Julienne
carrots or celery sticks. Relishes are generally placed before the guest in a slightly deep,
boat-shaped dish.
5. PETITE SALAD- they are small portions and they 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.
7. CHIPS AND DIPS- Savory dips are popular accompaniments to potato chips, crackers, and
raw vegetables. Proper consistency is important for many dips you prepare. It must not be
so thick that it cannot be scooped up without breaking the chip and crackers, but it must be
thick enough to stick to the items used as dippers.
8. FRESH FRUITS AND VEGETABLES- are the simplest appetizers. Fruit are good
appetizers because they give an attractive appearance, fragrance, appealing taste, and
delicious flavour. For example you could serve a platter of thinly sliced cucumbers, chunks
of red bell peppers and baby carrots. For a fruit tray, consider serving red and green grapes,
as well as chunks of mango with toothpicks inserted in them. Since appetizers should
always be easy to be picked-up with fingers, it should never be drippy or messy so you need
to avoid certain fruits or veggies (for example, chunks of avocado and watermelon are
probably not the best appetizer choices).
9. FINGER FOODS- are a variety of appetizers wherein the only requirement is that you keep
everything small enough to be picked-up with fingers and eaten with little mess. If you want
to serve your favourite homemade sausages, cut them into small pieces, wrap them with a
small piece of pastry shell and bake. Or, serve your favourite baked potato fries with a
mayonnaise based dipping sauce. Individual quiches filled with ham and cheese is another
good option.

Let’s Dig In

A. Directions: Choose only the letter of the best answer.

__________1. It is used to remove citrus peels in thin strips.
A. Spatula C. Peeler
B. Zester D. Grater
__________2. A rubber silicone tool used to blend or scrape the food from the bowl.
A. Spoon C. Scraper
B. Spatula D. Fork
__________3. This is the cook’s right hand, used for slicing, chopping and dicing.
A. French knife C. Paring Knife
B. Butcher’s knife D. Channel Knife
__________4. A chamber or compartment used for baking, heating or drying.
A. Refrigerator C. Stove
B. Oven D. Mincer
__________5. It can be slotted, perforated and solid, made of stainless steel or plastic used to
spoon liquids and to lift foods.
A. Ladle C. Tong
B. Spoon D. Fork
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B. Directions: Below are some ingredients used for canapes. Classify each and write your
answer in their corresponding box.
Chicken or Turkey Roast Beef
Pickles
Cracker Sardines
Salami
Jelly Parsley Chutney
Butter
Mayonnaise Salmon Pastry bases

Toast Tuna Flakes

Base Spread Main Body Garnish

Let’s Remember
1. Canapés are bite sized open faced sandwiches consist of tiny portions of food
presented on bases of bread, toast or pastry easily handled and eaten.
2. The components of canapés are base, spread, main body and garnish.
3. Cocktail appetizers are made of seafood or fruit, usually with a tart or tangy sauce.
4. Relishes are raw or pickled vegetables cut into attractive shapes served as
appetizers.
5. Dips are accompanied by raw vegetables, and sometimes potato chips and crackers.
6. Hors d’oeuvres are appetizers served either hot or cold, smaller in portion size and
can be eaten with fork and finger.

Let’s Apply

PRACTICUM
Make a portfolio of the different kind of appetizers with their
pictures and recipes. Submit your portfolio in the given link.

https://docs.google.com/forms/d/e/1FAIpQLScr3fhUmJwdXCM16IwZ1NHh3v60vtrEm4geQJ
nmyfqAMT8uuA/formResponse
 Let’s Evaluate

Let’s Extend

Directions
Arrange the scrambled letters below forming examples of hor d’oeuvres.

Scrambles Letters Examples of Hors d’oeuvres

FEEB SBABEK

CHEQUI

TEAMLLABS

CAREM FUPF

METTESDRUM

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References
● LM Cookery, Philippines, nd., Accessed June 14, 2020,
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https://en.wikipedia.org/wiki/Cleaning_agent
● Rondilla, Aida. "Kitchen Tools, Equipment, and Premises." In Cookery Volume II, K-12
Technical Vocational Livelihood Track, HE Strand, edited by F. L. Barron and J. Garcia,
1-31. Manila, Philippines, Adriana Publishing Co., Inc.,, 2017.
● Liza, L. " Seven Steps to Sanitary." Quality Assurance & Food Safety. Accessed June
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ension.colostate.edu/docs/pubs/foodnut/kitchen-sanitize.pdf
● Rondilla, Aida. "Preparing Appetizers.” In Cookery Volume II, K-12 Technical Vocational
Livelihood Track, HE Strand, edited by F. L. Barron and J. Garcia, 32-60. Manila,
Philippines, Adriana Publishing Co., Inc.,, 2017.
● Pag-asa National High School, "Appetizers." Wordpress. Accessed June 7, 2020.
https://tlecommercialcooking.wordpress.com/appetizers/
● Kyla, P. “Different Types of Appetizers.” eHow. Accessed June 7, 2020.
https://www.ehow.com/info_8149741_different-types-appetizers.html
● Unilever Food Solutions, "Food Plating 101: Mastering the Basics," Accessed June 15,
2020, https://www.unileverfoodsolutions.com.sg/en/chef-inspiration/chef-lifestyle-
tips/food-plating-101-mastering-the-basics.html.
● United States Department of Agriculture Food Safety and Inspection Service, "Basics for
Handling Food Safely," Accessed last June 15, 2020,
https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-
safety-fact-sheets/safe-food-handling/basics-for-handling-food-
safely/ct_index/!ut/p/a1/jVDbCsIwDP0WP6Akcyr6KANxUzdE1NoXiVu3FWYna_H29U4F
QfGWPOVcknBAAAehaa8ysqrUVFxn0VnjFDtOz8Mg6jkD9MPFNBp5HnZn7Vqw-
iII3T_9H6qPv_zBHwea1cSbZCB2ZHOmdFoCz6RlpM1BVgZ4WpYJM5RKe2IpxZaZXEp
bE1eM3dicdFIonQHfkFGxqdHqAbLHguIEPLZrpRN5hCWI5-
fQqdsP3VlrGIQuRq1XwZv07oLP8ey2c34e94eo_MYFMJuzdg!!/#top.
● Southern Nevada Health District, "Kitchen Sanitation and Food Safety Guidelines,"
Accessed June 15, 2020, https://www.southernnevadahealthdistrict.org/permits-and-
regulations/cottage-food-operations/kitchen-sanitation-and-food-safety-guidelines/
Image References
● https://www.thermador.ca/en/support/filters-cleaners-accessories
● https://i1.wp.com/uufsd.org/wp/wp-content/uploads/2017/12/3-sink-dishwashing-
method.png
● http://faqhow.com/wp-content/uploads/2015/12/cleaning-the-refrigerator-and-keeping-it-
clean_1.jpeg

14
 Module Development Team

Writers: CYNTHIA M. VILLANUEVA

Editors: FREDDA A. CONTRERAS
ROANNI H. MARAVILLA
AILEEN GEÑOSO
Reviewer: DR. ANGELA K. ALAMAN, HT IV-SVNHS
Illustrators: MELANIE L. BRABANTE
Layout Artist: MARIENIX P. RAMOS

HYBRID TEAM VALIDATORS

JHS Team Leader/Facilitator
DR. MELEDA H. POLITA, SDS (Ret)
School Head In-Charge:
DR. REA M. CRUZ, Principal IV
Content Validator/Editor:
MR. SANTIAGO P. ALVIS, Principal II
Management Team
DR. MARGARITO B. MATERUM, SDS
DR. GEORGE P. TIZON, SGOD Chief
DR. ELLERY G. QUINTIA, CID Chief
Name of EPS in-charge of Learning Area
DR. VIRGINIA L. EBOÑA
DR. DAISY L. MATAAC, EPS – LRMS/ALS

For inquiries, please write or call:

Schools Division of Taguig city and Pateros Upper Bicutan Taguig City

Telefax: 8384251

Email Address: sdo.tapat@deped.gov.ph