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TLE-HE- COOKERY
Quarter 1 – Module 4:

PREPARE A VARIETY OF APPETIZER

TLE – Grade 9
Alternative Delivery Mode
Quarter 1 – Module 4: Prepare a Variety of Appetizer
First Edition, 2020

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Every effort has been exerted to locate and seek permission to use these materials from their
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Published by the Department of Education

Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio

Development Team of the Module

Writer: Geralyn R. Peralta
Editors: Jesusa D. Paladar & Reynald M. Manzano
Reviewer: Wilfreda Villalon
Typesetter: Joseph S. Mapili
Layout Artist: Joseph S. Mapili
Management Team: Senen Priscillo P. Paulin, CESO V Rosela R. Abiera
Fay C. Luarez, TM, Ed.D., Ph.D. Maricel S. Rasid
Adolf P. Aguilar, Ed.D., TM Elmar L. Cabrera
Nilita R. Ragay, Ed.D.
Antonio B. Baguio, Jr. Ed.D.

Printed in the Philippines by

Department of Education –Region VII Schools Division of Negros Oriental

Office Address: Kagawasan, Ave., Daro, Dumaguete City, Negros Oriental Tele
#: (035) 225 2376 / 541 1117
E-mail Address: negros.oriental@deped.gov.ph
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TLE
Quarter 1 – Module 4:
Prepare a Variety of Appetizer
Introductory Message
For the facilitator:

Welcome to TLE-9 Cookery Alternative Delivery Mode (ADM) Module on

Prepare a Variety of Appetizer!

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.

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For the learner:

Welcome to TLE 9- Cookery Alternative Delivery Mode (ADM) Module on Prepare

a Variety of Appetizer!

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

competencies you are expected to learn in the
What I Need to Know 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.
This is a brief drill or review to help you link
the current lesson with the previous one.
What’s In

In this portion, the new lesson will be

introduced to you in various ways; a story, a
What’s New 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 discover and
What is It understand new concepts and skills.

This comprises activities for independent

practice to solidify your understanding and
What’s More skills of the topic. You may check the
answers to the exercises using the Answer
Key at the end of the module.
This includes questions or blank
sentence/paragraph to be filled in to
What I Have Learned
process what you learned from the lesson.
This section provides an activity which will
help you transfer your new knowledge or skill
What I Can Do into real life situations or concerns.
 This is a task which aims to evaluate your
level of mastery in achieving the learning
Assessment
competency.
In this portion, another activity will be given
to you to enrich your knowledge or skill of the
Additional Activities lesson learned.
This contains answers to all activities in the
Answer Key module.

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!
 What I Need to Know

This module was designed and written with you in mind. It is here to help
you master the nature of Cookery. 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.

After going through this module, you are expected to:

1. identify ingredients in order to prepare a variety of appetizers;
2. demonstrate the proper method in preparing appetizer; and
3. follow workplace safety procedures.

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 What I Know

Direction: For 15 points, identify the ingredients needed and the procedure in
preparing Salmon and Cucumber Bites. Write your answer on your notebook.

Ingredients:

1 (12-inch) cucumber
1 teaspoon freshly grated lemon zest 2 teaspoons fresh lemon juice
4 ounces crème
1/8 teaspoon pepper
4 ounces pre-packaged smoked salmon, cut into inch-long strips 2 teaspoons fresh dill,
chopped, for garnish

Procedure:

1. Peel and slice cucumber into 1/4-inch slices.

2. In a bowl, mix lemon zest, lemon juice, crème, and pepper.
3. To assemble, top a cucumber slice with a strip of salmon, a dollop (about 1/2 tsp) of crème
mixture.
4.Garnish with dill.
 Lesson
Prepare a Variety of
4 Appetizer

The lesson deals with the identification of ingredients and preparation

of variety of appetizer according to enterprise standards.

What’s In

Direction: Answer the following questions briefly. Use a separate paper as

answer sheet.

1. What are the ingredients and procedures in making an appetizer?

Tuna in crackers
INGREDIENTS:
Cracker or bread, Canned Tuna, Minced Onions, Ground Pepper, Lettuce, Mayonnaise, Salt

PROCEDURE:
1. Open and drain the canned tuna. Once drained put in a bowl and add the mayo and the
minced onions. Mix well and add the pepper and salt
2. Remember this pattern crackers, lettuce and the tuna spread.

2. How are we going to prepare an Appetizer?

Before we prepare an appetizer know the patients need and make sure the place is clean
when preparing appetizer
Make a list of ingredients, then how you will prepare it.

3. What are the sanitary practices to observe in storing an appetizers?

Wash hands thoroughly with soap and water before handling raw food, since our hands
can contact different bacterias that can contaminate food. The plates, utensils, and
storage for food should also be cleaned and dry. Lastly, the kitchen should also be
cleaned and disinfected, if possible.

Notes to the Teacher

This contains helpful tips or strategies that will help you in guiding
the learners.
 What’s New

Direction: Answer the question below. Write your answer on your activity notebook.

1. How do you prepare a variety of appetizers?

Preparing appetizers!
1. Is the second meal to be served after the soup. ...
2. Appetizers are classified into 7 and these are :
3. Barbeque Chicken Bites FRIES MEAT BALLS.
4. Pickled Items Raw Vegetables.
5. Strawberry Fruit Dip Fried Tofu With Soya.
6. Carrot Soup Chicken Enchilada Soup.
7. Hors d' oeuvres may be served at the table; for ex.

What is It

PURPOSE: To prepare salmon and cucumber bites

Preparing Salmon and Cucumber Bites

Tools/Equipment Needed:

Chopping board, Spatula, Bread knife, and Mixing bowl

Ingredients Needed:

1 (12-inch) cucumber
1 teaspoon freshly grated lemon zest
2 teaspoons fresh lemon juice
4 ounces crè me
1/8 teaspoon pepper
4 ounces pre-packaged smoked salmon, cut into inch-long strips
2 teaspoons fresh dill, chopped, for garnish

Steps/Procedure:

1. Peel and slice cucumber into 1/4-inch slices.

2. In a bowl, mix lemon zest, lemon juice, crè me, and pepper.
3. To assemble, top a cucumber slice with a strip of salmon, a dollop (about 1/2
tsp) of crè me mixture.
4. Garnish with dill.
PURPOSE: To prepare hors d’ oeuvre cocktails and relishes.

Preparing hors d’ oeuvre cocktails and relishes

Tools/Equipment Needed:

Knife, Chopping board, and Gloves

Materials/ingredients needed:

Oysters or Shrimps or Fruits

Dips
Herbs Sugar/Syrup
Ice, Lemon

Steps/Procedure:

Oyster and clams cocktails

1. Open fresh oysters and clams on the half shell.

2. Arrange on flat plates, preferably on a bed of ice.
3. Place cocktail sauce in a small cup in the center or at the side of the plate.
4. Provide lemon wedges

Shrimps and other cooked seafood’s cocktail

1. Arrange seafood in a stemmed glass or in a small, cup-shaped bowl in a bed of
ice. Cocktail sauce maybe put in the glass first and arranged the seafood on top,
partially immersed. Or the cocktail sauce may be added as toppings.
2. Garnish the dish attractively with lettuce or greens with lemon wedges.

Fruit Cocktail
1. Use fruits that are pleasantly tart and not too sweet.
2. Cut fruits into desired shapes.
3. Add fresh lemon or lime juice to fruit mixtures to provide necessary tartness.
A simple wedge of melon with lime is a refreshing cocktail. Add a few drops of
flavored liqueur to improve flavor.

Shrimps and other cooked seafood’s cocktail

1. Arrange seafood in a stemmed glass or in a small, cup-shaped bowl in a bed of
ice. Cocktail sauce maybe put in the glass first and arranged the seafood
on top, partially immersed. Or the cocktail sauce may be added as toppings.
2. Garnish the dish attractively with lettuce or greens with lemon wedges.
Fruit Cocktail

1. Use fruits that are pleasantly tart and not too sweet.
2. Cut fruits into desired shapes.
3. Add fresh lemon or lime juice to fruit mixtures to provide necessary tartness.
A simple wedge of melon with lime is a refreshing cocktail. Add a few drops of
flavored liqueur to improve flavor.

PURPOSE: To prepare raw vegetables relish.

Mixed vegetables relish with cheddar cheese dip.

Tools/Equipment Needed:

Knife
Chopping board
Strainer
Platter

Ingredients needed:

Raw Vegetables Dips

1 pc. Celery 94 g cream cheese
1 pc. Red bell pepper 38 ml evap milk
1 pc. Cucumber 44 g mayonnaise
1 pc. Cherry tomato 7.5 ml lemon juice
1 pc. Lettuce 75 g onions
0.5 ml hot red pepper sauce
0.5 ml Worcestershire sauce
75 g cheddar cheese

Steps/Procedure:

1. Wash vegetables well.

2. Cut vegetables into sticks or decorative bite size shapes.
3. Hold vegetables for a short time in ice water to become crisp.
4. Drain well.
5. Arrange vegetables in a platter with crushed ice to maintain crispness.
6. Serve with cheddar cheese dip.

PURPOSE: To perform the steps in preparing Canapés from toast.

Procedure for preparing Canapés from toast.

Tools/Equipment Needed:

Bread knife
Spatula
Tray
Cutting board

Ingredients Needed:

Pullman loaves
Spreads
Toppings

Steps/Procedure:

1. Trim crusts from unsliced Pullman loaves. Save trimmed crusts to be used as
breadcrumbs.
2. Cut the bread horizontally into slices, ¼ inch thick.
3. Toast the slices in the oven.
4. Cool the toast.
5. Cover with a thin, even layer of spread and cut into desired shapes with a knife.
6. Make the cuts neat and uniform.

Alternately, cut the toasts into desired shapes with small cutters and reserve the
trim for breadcrumbs. Spread each cutout with desired topping.

1. Garnish the cutouts as desired.

Bread slices for canapés can be cut into several basic shapes with no waste.
 What’s More

Research and piled Up

Direction: Collect 20 different recipes of appetizer and compile it like a book using
any kind of paper, decorating materials, glue, and coloring materials.

Your output will be rated using the scoring rubric below:

SCORE CRITERIA

SCORE CRITERIA
5 Properly compiled complete (20) recipes in a very attractive manner
4 Properly compiled (16-19) recipes in an attractive manner
3 Properly complied (10-15) recipes in simple manner
2 Properly compiled (6-9) recipes in simple manner
1 Compiled less than 6 recipes in disorganized manner

Alternative activity: If you do not have internet access to collect recipes or

magazines at home, you may ask your parent/guardian if they have tried preparing
an appetizer. Ask them the name of the appetizer prepared, ingredients needed, and
the procedure. If any of your guardian has not tried preparing an appetizer, you may
skip this activity.

What I Have Learned

Direction: Write an essay about your learning on this lesson by using the guide
phrases below. Write your answer on your notebook.
I have learned that
Preparing hors d’ oeuvre cocktails and relishes must be neat and clean by preparing
it, and also to other foods.

I have realized that

Everything must be representable to serve.

I will apply

This to every dish to be serve.

 Rubric
Areas of
Assessment A B C D
Presents ideas in Presents ideas in
an original a consistent Ideas are too Ideas are vague
Ideas manner manner general or unclear
10 points 7 points 1 point
4 points
Organization Strong and Organized Some No organization;
organized beg/mid/end organization; lack
beg/mid/end attempt at a beg/mid/end
10 points 7 points beg/mid/end 1 point
4 points

Understanding Writing shows Writing shows a Writing shows Writing shows

strong clear adequate little
understanding understanding understanding understanding
10 points 7 points 4 points 1 point
Mechanics Few (if any) Few errors Several errors Numerous errors
errors 1 point
10 points 7 points 4 points

TOTAL POINTS / 40

What I Can Do

Direction: Prepare and demonstrate the proper method in preparing appetizer. For
your output, you can send a video or pictures. Note: If you cannot send a video or
picture of this activity, you may ask your parent/guardian/sibling to rate your
performance using the evaluation sheet. You may also prepare a different
recipe based on whatever ingredients are available from your end.

ACTIVITY: GREEN SALAD PREPARATION

Ingredients Needed:

3 cans whole green asparagus,

17 oz each, vertically packed lettuce leaves homemade mayonnaise, or
commercial mayonnaise, thinned light cream
2 hard cook eggs, sieved

Procedure:

1. Drain asparagus, trying to keep spears whole.

 2. Place lettuce leaves on salad plates and arrange asparagus on lettuce
leaves, or asparagus may be placed in a vegetable bowl.
3. Place a spoonful of mayonnaise over asparagus.
4. Garnish with hard cooked egg 5. Chill before serving.

SELF–CHECK: Get ready for the presentation of your appetizer.

Direction: Prepare and present Hot Hors d’oeuvres in an attractive

manner.

EVALUATION SHEET OF FINISHED PRODUCT

GOOD = 3 points; FAIR = 2 points; POOR = 1 point

Assessment

Direction: For your output, you can send a video or pictures.

MAKE IT FOR ME
Situation: Your sister will be celebrating her 18th Birthday, you were asked by your mother if you could
make the appetizer for the party. You excitedly answered yes because you just finished studying about it.
Prepare the appetizer of your choice and ways for your sister. For more recipes, just visit
 Additional
Activities

Answer the following questions below. Write it on your activity notebook.

1. Discuss briefly the procedure for preparing Canapé s from toast.

Cut bread slices as in step 1 above.
Cut into desired shapes.
Brush both sides of each cutout with melted butter and arrange on sheet pans.
Place in a hot oven (450 degrees F/230 degrees C) until golden brown and very crisp, 6
to 8 minutes.
Let the bases cool.
Assemble the canapés.
 2. How to prepare salmon and cucumber bites?

Ingredients:

1 (12-inch) cucumber
1 teaspoon freshly grated lemon zest 2 teaspoons fresh lemon juice
4 ounces crème
1/8 teaspoon pepper
4 ounces pre-packaged smoked salmon, cut into inch-long strips 2 teaspoons fresh dill,
chopped, for garnish

Procedure:

1. Peel and slice cucumber into 1/4-inch slices.

2. In a bowl, mix lemon zest, lemon juice, crème, and pepper.
3. To assemble, top a cucumber slice with a strip of salmon, a dollop (about 1/2 tsp) of
crème mixture.
4.Garnish with dill.
References
K to 12 Basic Education Curriculum Technology and Livelihood Education
Learning Module Commercial cooking
 https://inspiredbycharm.com/delicious-and-easy-hors-doeuvres-ideas/
 https://quizlet.com/115433955/hors-doeuvres-flash-cards/
 https://quizlet.com/73915624/hors-doeuvres-flash-cards/
 https://www.figsandhoneycatering.com/reasons-serve-hors-doeuvres-
next-party/
 https://oureverydaylife.com/list-of-hot-cold-hors-doeuvres-
12495320.html
 https://www.scribd.com/presentation/427991139/Appetizers-hot-and-
cold-ppt
 https://opentextbc.ca/workplacesafety/chapter/workplace-safety-
procedures/?fbclid=IwAR1okcw4WZAURbM-
8Vt4QggF4q8frIpYX1WPOPEE2i_f1cqWckmHCyewoTU
 http://lrmds.depedldn.com/DOWNLOAD/CBLM_LG_GR_9_TLE_FOOD_
TRADES_LE.PDF
 Sandoval, Maria Teresa G., CULINARY ARTS 3 AND 4, Copyright 1993,
pp. 85-86.
 De leon, Sonia Y., Ph. D. et al, BASIC FOODS FOR FILIPINOS 3RD
EDITION, Copyright 1999, pp.420-429
For inquiries or feedback, please write or call:

Department of Education – Schools Division of Negros Oriental Kagawasan,

Avenue, Daro, Dumaguete City, Negros Oriental

Tel #: (035) 225 2376 / 541 1117

Email Address: Website: lrmds.depednodis.net

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