9

SPECIALIZATION
(COOKERY)

MARLON B. FERRIOL
Author
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TLE 9-COOKERY
Quarter 1-Week 5
Department of Education • Republic of the Philippines
 This module in Cookery is a continuing course of your exploratory in your Grade 7 and Grade
8 TLE subject. It covers varied opportunities to explore, innovate, and create recipes. It is crafted
that focuses on the key concepts and to demonstrate the core competencies prescribed by TESDA in
the Training Regulation in Cookery.

In this module, you will undergo a series of learning activities that will develop your skills
and bring them to the next level. Upon completion of this course, the learnings and skills you
acquired will be your passport to many job opportunities in the near future.

At the end of this module, you are expected to:

LO 2 Prepare a range of appetizers (Continuation)

o differentiate between hot and cold appetizer;

o identify the fundamentals of plating, and
o follow workplace procedure.

Direction: Read each statement carefully. Write the letter of the correct answer on the space
provided before each number.

______ 1. Hors d’ oeuvres are often served preceding a meal; they are served as the food at
cocktail parties involving____________ beverages.
A. Alcoholic B. Coffee C. Cola D. Frappe
______ 2. A content of plating which pertains to the serving size of food
A. Arrangement B. Balance C. Hors D' Oeuvres D. Portion
______ 3. What is the definition of PPE in Cookery?
A. Personal Perfect B. Priority C. Personal D. Personal
Equipment Protection Protective Protection
Equipment Equipment Equipment
______ 4. Which of the following is not an example of PPE.
A. Alcohol B. Apron C. Face Mask D. Hand Gloves
______ 5. It is a content of plating, which considers the color contrast, shape, texture, and flavor.
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A. Arrangement B. Balance C. Plating D. Petite Salad

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TLE 9-COOKERY
Quarter 1-Week 5
______ 6. Which of the following is a type of cold Hors D' Oeuvres
A. Cold Platter C. Grison Platter C. Serving Plate D. Serving Platter
______ 7. Which of the following is not necessary for serving the appetizer.
A. Food B. Food Taste C. No. of Guests D. No. of Tables
Presentation
______ 8. A well-presented platter with a limited choice of simple or more expensive foods. The
basic rule is “small quantity, but big in quality” and, at the same time, attractively
served.
A. Assorted hors B. Grison Platter C. Plate of Hors D. Hors
d’oeuvres d’oeuvres d’oeuvres Platter
______9. They were served between the soup and fish course. In today’s shortened menus, they
are often served instead of hot entrée.
A. Cold hors B. Grison Platter C. Hot Hors D. Rich hors
d’oeuvres d’oeuvres d’oeuvres
______10. Can be served in special portioned platters with dishes or even from a serving cart.
A. Assorted hors B. Cold hors C. Grison Platter D. Plate of Hors
d’oeuvres d’oeuvres d’oeuvres

B. True or False:
Directions: Write TRUE if the statement agrees with the information.
Write FALSE if the statement contradicts the information.

__________ 1. The preparation of appetizers requires knowledge and skills in preparing different
recipes.
__________ 2. Attractive food appearance stimulates the appetite.
__________ 3. In presenting appetizers, you need to consider the religion of your guest.
__________ 4. No prescribed temperature is requires in storing appetizer.
__________ 5. Gloves is essential in food preparation to avoid contamination.
__________ 6. The rules of good menu balance also apply to the plating.
__________ 7. You need to make sure that your working area is always clean and disinfected.
__________ 8. In preparing the cold hors d’ oeuvres Grison platter, the sauce can be served at the
side.
__________ 9. Good appetizer whether hot or cold should be light and served in small quantities.
__________10. Flavor is one factor to consider when balancing colors, shape, and texture on the
plate.

In our previous lesson, we have discussed Classification of Appetizer. Enumerate the

Classification of Appetizer and give example.

CLASSIFICATION OF APPETIZER EXAMPLE

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1.
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2.

TLE 9-COOKERY
Quarter 1-Week 5
3.
4.
5.
6.
7.
8.

LO 2. Prepare a Range of Appetizers

2.1 differentiate between hot and cold appetizers;

2.2 prepare a variety of appetizers, and
2.3 follow workplace safety procedures.

Appetizers are foods, which stimulate the appetite through their attractive appearance,
fragrance, or appealing flavor. It is a small piece or a portion of highly seasoned food, usually served
before a meal to induce and stimulate one’s appetite. It gives appreciation to the food we eat. A good
appetizer, whether hot or cold, should be light and served in small quantities, Fresh vegetables and
salads, fruits, or meat or even fish can be made into appetizers.

The preparation of appetizers requires knowledge and skills in preparing different recipes.
This lesson provides you ways and things to consider in making appetizers for your guidance and
reference.

2.1 Hot and Cold Appetizers

Hors d’oeuvres are often served preceding a meal; they are served as the food at cocktail
parties involving alcoholic beverages.

A. Hot Hors d’oeuvres They were served between the soup and fish course. In today’s shortened
menus, they are often served instead of hot entrée. The size and richness
depend upon the composition of the menu. Many hot hors d’oeuvres are
suited for serving a small ala carte dishes and usually described as a hot
dish.
B. Cold hors d’oeuvres should stimulate appetite, and therefore should always be served at the
first course on the menu. There are five types of cold hors d’oeuvres, and
they are served as follows:
 Plate of Hors d’oeuvres may consist of shrimps, smoked beef,
poached egg, Spanish sardines, and lettuce, the sauce can be served at the
side
 Grison Platter may consist of two kinds of cold meat, such as
ham, smoked beef, peppered ham. The sauce can be served at the side.
 Hors d’oeuvres Platter. A well-presented platter with a limited
choice of simple or more expensive foods. The basic rule is “small
quantity, but big in quality” and, at the same time, attractively served. It
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may consist of shrimps with jelly, asparagus tip with mushrooms,

TLE 9-COOKERY
Quarter 1-Week 5
 sardines with onion rings, tomatoes stuffed with salad, and chicken loaf.
 Assorted hors d’oeuvres can be served in special portioned
platters with dishes or even from a serving cart.
 Rich hors d’oeuvres - still a classical form of presentation.
Lobster should always be included. The hors d’oeuvres dish system in
conjunction with a silver platter can be used, but it is also possible to
arrange the centerpieces on a silver platter.
2.2 Ways of Presenting Appetizers
Appetizers can be more appreciated if presented attractively like the saying goes, “the eyes
eat first”. Plate presentation is the process of offering the appetizer to guests in a stylishly and
pleasingly manner. It requires skills, style, and creativity.

1. Consider the number of guests (age, gender, nationality, or religion).

2. Choose from the different classification of appetizers.
3. Complement on the main course.
4. Consider aesthetics like creating an appealing presentation.
5. Serve the appetizer.

Safety and Health Practices in Preparing Appetizers

1. Always wear Personal Protection Equipment (PPE) in your food handling preparations.
2. Do not forget wearing a mask; it helps a lot, especially when you cough, food should be free from
any contamination from other infectious disorders.
3. Wear clean gloves in food preparation to avoid contamination.
4. Make sure that your working area is always cleaned and disinfected.
5. Keep working areas and premises clean, free from clutter, dirt, or dust and focal wastes.
5. Kitchen tools, utensils, and equipment should be thoroughly washed, cleaned, and dried before
using
during the food preparation process.
6. Store appetizers in a clean area with prescribed temperature to maintain its quality
Fundamentals of Plating

Figure 1https://storage.needpix.com/rsynced_images/plate-of-asian-potstickers.jpg

1. Balance The rules of good menu balance also apply to the plating. Select foods and garnishes that
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offer variety and contrast.

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TLE 9-COOKERY
Quarter 1-Week 5
  Color: Two or more colors on a plate are usually more interesting than one. Garnish is
also
important.
 Shape: Plan for a variety of shapes and forms. Cutting vegetables into different shapes
gives you great flexibility.
 Texture: Not strictly visual consideration, but it is important in plating in menu planning.
 Flavors: One of the factors to consider when balancing colors, shapes, and texture on the
plate.
2. Portion size. This is important for presentation as well as for costing.
 Match portion sizes and plates. The too small plate makes an overcrowded, jumbled
messy
appearance. Too large a plate makes the portions look skimpy.
 Balance the portion sizes of the various items on the plate. Apply logical balance of
portions
3. The arrangement on the plate

ACTIVITY 1. Puzzle Game

Directions: Puzzle below contains different factors in the plating presentation. Identify the
word referred to by the statement below and write your answer on the boxes provides.

ACROSS
3. The distinctive taste of a food or drink.
7. Group of objects that have been put in a
particular order or position.
DOWN
1. The property possessed by an object of
producing different sensations on the eye.
2. important for presentation and costing.
4. The feel, the appearance, or consistency of a
surface or a substance.
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5. Process of presenting appetizer in a creative

TLE 9-COOKERY
Quarter 1-Week 5
 manner
6. Cutting vegetables into different shapes gives
you great flexibility.

ACTIVITY 2

A. PERFORMANCE TASK
1. Browse the internet and view topics related to Fundamentals of Food Plating.
2. Prepare Food Plating Presentation. In doing so, consider the availability of ingredients, the
tools and equipment to be used.
3. Present the Product by capturing the photos or recording videos of your preparation and
presentation.
4. Refer to the rubrics for your reference on how your output will be rated.

Your output will be rated using the rubric below:

SCORE CRITERIA
5 Very artistically and creatively done.
4 Artistically and creatively done.
3 Properly and less creatively done.
2 Improperly done and unattractive.
1 No attempt.

The main function of appetizers is to increase your hunger and prepare you for the
main course. The flavors of the appetizers are often coordinated with the flavors of the
main dish in a meal because appetizers are the first food that is used to us give an idea
about the main course.

IDENTIFICATION: A. Complete the Statement: Read the statement carefully and

supply the needed and correct answer on the space provided.
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1. Appetizers are foods, which stimulate the ______________ through their attractive appearance,

TLE 9-COOKERY
Quarter 1-Week 5
 fragrance, or appealing flavor.
2. The preparation of appetizers requires knowledge and ___________ in preparing different recipes.
3. Many hot hors d’oeuvres are suited for serving a small ________________ dishes and usually
described as a hot dish.
4. Two or more colors on a plate are usually more interesting than one. ______________ is also
important.
5. Wear clean gloves in food preparation to avoid ________________.

Direction: Read each statement carefully. Write the letter of the correct answer on the space
provided before each number.

______ 1. Hors d’ oeuvres are often served preceding a meal; they are served as the food at
cocktail parties involving____________ beverages.
A. alcoholic B. coffee C. cola D. frappe
______ 2. A content of plating which pertains to the serving size of food
A. Arrangement B. Balance C. Hors D' Oeuvres D. Portion
______ 3. What is the definition of PPE in Cookery?
A. Personal Perfect B. Priority C. Personal D. Personal
Equipment Protection Protective Protection
Equipment Equipment Equipment
______ 4. Which of the following is not an example of PPE.
A. Alcohol B. Apron C. Face Mask D. Hand Gloves
______ 5. It is a content of plating, which considers the color contrast, shape, texture, and flavor.
A. Arrangement B. Balance C. Plating D. Petite Salad
______ 6. Which of the following is a type of cold Hors D' Oeuvres
A. Cold Platter C. Grison Platter C. Serving Plate D. Serving Platter
______ 7. Which of the following is not necessary for serving the appetizer.
A. Food B. Food Taste C. No. of Guests D. No. of Tables
Presentation
______ 8. A well-presented platter with a limited choice of simple or more expensive foods. The
basic rule is “small quantity, but big in quality” and, at the same time, attractively
served.
A. Assorted hors B. Grison Platter C. Plate of Hors D. Hors
d’oeuvres d’oeuvres d’oeuvres Platter
______9. They were served between the soup and fish course. In today’s shortened menus, they
are often served instead of hot entrée.
A. Cold hors B. Grison Platter C. Hot Hors D. Rich hors
d’oeuvres d’oeuvres d’oeuvres
______10. Can be served in special portioned platters with dishes or even from a serving cart.
A. Assorted hors B. Cold hors C. Grison Platter D. Plate of Hors
d’oeuvres d’oeuvres d’oeuvres
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B. True or False:

TLE 9-COOKERY
Quarter 1-Week 5
Directions: Write TRUE if the statement agrees with the information.
Write FALSE if the statement contradicts the information.

__________ 1. The preparation of appetizers requires knowledge and skills in preparing different
recipes.
__________ 2. Attractive food appearance stimulates the appetite.
__________ 3. In presenting appetizers, you need to consider the religion of your guest.
__________ 4. No prescribed temperature is requires in storing appetizer.
__________ 5. Gloves is essential in food preparation to avoid contamination.
__________ 6. The rules of good menu balance also apply to the plating.
__________ 7. You need to make sure that your working area is always clean and disinfected.
__________ 8. In preparing the cold hors d’ oeuvres Grison platter, the sauce can be served at the
side.
__________ 9. Good appetizer whether hot or cold should be light and served in small quantities.
__________10. Flavor is one factor to consider when balancing colors, shape, and texture on the
plate.

1. How do you apply the fundamentals of plating to your life? Or as

student, what are you going to do for you to say that you are a successful
student?
__________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
(You can use a separate sheet of paper for your answer if the space is not enough to your answer)

Liezlee B. Daowag
Team Leader

Vanessa M. Tabermio
Validator

Justine Montoya
Illustrator
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TLE 9-COOKERY
Quarter 1-Week 5