9

TECHNOLOGY AND LIVELIHOOD EDUCATION

Grade 9- COOKERY
Quarter 1- Week 6
MARLON B. FERRIOL
Author
Authors

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 3 Present a range of appetizers

o identify the accompaniments of appetizers;

o follow workplace procedure;
o prepare a variety of appetizers;
o present appetizers attractively, and
o observe Sanitary practices in presenting appetizers.

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

_____1. The following are types of spread except for

A. Flavored butter B. Flavored cream C. Meat/fish salad D. Spread out
cheese spread
_____2. Any edible item placed on the top of the spread
A. Flavored Butter B. Flavored cream C. Garnish E. Spread out
cheese
_____3. It is an Italian toasted bread rubbed with garlic and olive oil
A. Bruschetta B. Caviar C. Garlic Bread D. Toasted Bread
_____4. In a Canapé, the _____________ holds the spread and garnish
A. Base B. Crackers C. Cocktails D. Toast
_____5. The following are considered base except:
A. Crackers B. Cocktails C. Pastry shells D. Tortilla Chips
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_____6. The following are considered garnish except:

A. Cheese B. Parsley C. Shredder D. Tomatoes

TLE 9-COOKERY
Quarter 1-Week 6
 _____7 The following are parts of a Canapé except:
A. Base B. Crackers C. Garnish Spread
_____8. It is an appetizer which is made of seafood or fruit and always served chilled
A. Canapé B. Cocktails C. Hors de Oeuvre D. Spread
_____9 It is an appetizer which is bite-sized faced sandwiches
A. Canapé B. Cocktails C. Hors de Oeuvre D. Spread
_____10. It is an appetizer which may be served both hot and cold
A. Canapé B. Cocktails C. Hors de Oeuvre D. Spread

Give the fundamentals of plating and explain each

1. ______________________

2. ______________________

3. ______________________

LO 3 Present a Range of Appetizers

3.1 identify the accompaniments of appetizers;

3.2 follow workplace procedure;
3.4 prepare a variety of appetizers;
3.5 present appetizers attractively, and
3.6 observe Sanitary practices in presenting appetizers.

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.

Kind of Cocktail Appetizers

https://farm2.staticflickr.com/1860/29269180847_dc https://upload.wikimedia.org/wikipedia/commons/c/c
34ea8589_b.jpg https://cdn.pixabay.com/photo/2015/11/12/19/20/foo
f/Shrimp_cocktail_lemons_lettuce_seafood.jp
d-1040856_960_720.jpg
1. Oyster and Clams on the Half 2. Shrimp 3. Crab
Shell
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TLE 9-COOKERY
Quarter 1-Week 6
https://live.staticflickr.com/4055/4447166417_eb6dd https://cdn.pixabay.com/photo/2016/11/18/13/36/app
f3ce1_b.jpg etizer-1834539_960_720.jpg

4. Lobster 5. Fruits 6. Firm Flake White Fish

Sample Recipe:
Tahong Appetizer

Ingredients: Procedure:

¾ cup chili sauce 1. Combine all ingredients except shrimp; chill thoroughly.
4 tbsps. Lemon juice 2. Hollow out grapefruit and place a cup containing the sauce in
2 tbsps. Worcestershire sauce the center.
½ tsp. onion, grated 3. Place shrimps in toothpicks and arrange them creatively.
4 drops condiment or chili sauce
Salt to taste
Boiled shrimps

A. PERFORMANCE TASK
1. Browse the internet and view topics related to Cocktail Appetizer.
2. Prepare a Cocktail Appetizer. Choose one from the Kind of Cocktail Appetizer or you may
use the given recipe. 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.
5. Submit the recipe for reference

B. PUZZTAILS: Look for the kind of cocktail appetizer

LESSON 2 CANAPÉS
Canapés – bite-size, open-faced sandwiches consist of small portions of food placed on bases of
bread, toast, or pastry which can be easily handled and eaten.
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TLE 9-COOKERY
Quarter 1-Week 6
PARTS OF CANAPE
1. Base It is the foundation of the rest of the Suggested Canapés Bases
canapé. Base must be firm enough to hold the 1. Bread croutons
spread and the garnish and give a pleasing 2. Toast Cutouts
texture and crispiness to the canapé. 3. Crackers
4. Flat bread
5. Unsweetened pastry shells
6. Chips
7. Cucumber cups
8. Biscuits
9. Polenta cutouts
10. Miniature pancakes
2. Spread - placed on top of the base, so the Three Types of Spread
garnish sticks to it without falling off 1. flavored butter
2. flavored cream cheese
3. meat or fish salad spreads
3. Garnish - any edible combination of items placed on top of the spread which adds accent and
flavors to the canapé.
Food Items Used to Decorate Canapés
A. Vegetables, Pickles, and Relishes B. Fish
Parsley Tuna flakes
Radish slices Sardines
Olives Shrimp
Pickles Salmon
Asparagus tips Oyster
https://c1.peakpx.com/wallpaper/511/93
Tomatoes https://live.staticflickr.com/2866/1 caviar 9/813/shrimp-sea-lobster-fish-sea-food-
chutney 3394729294_337467c422_b.jpg wallpaper-preview.jpg

C. Meats d. Cheese, Hard Cooked Egg Slices

salami mozzarella
ham cheddar
chicken/turkey provolone
roast beef https://live.staticflickr.com/7806/ https://www.publicdomainpictures.net/pictur
46798128464_1c036987dc_b.jpg parmesan es/20000/velka/some-kind-of-cheese.jpg

GUIDELINES IN ASSEMBLING CANAPES

1. Good mise en place is essential.

2. Assemble as close as possible to serving time.
3. Select harmonious flavor combinations in spreads and garnish
4. Make sure that at least one of the ingredients is spicy in flavor.
5. Use high-quality ingredients
6. Keep it simple
7. Arrange canapés carefully and attractively on trays.

Sample Recipe
Mini Pizza Canapé Bites

Ingredients: Procedure
1 box crackers 1. Layout the crackers on a grill tray. Spread each cracker with
1 small tin pizza sauce a thick layer of sauce.
1 small tin pineapple 2. Put the toppings on. More time will be spent if we think of a
200g diced ham fancy event. Sprinkle again with cheese.
3. Place the tray under the grill and see to it that the cheese is
melted. Be careful as the crackers may quickly blacken if
4

exposed.
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TLE 9-COOKERY
Quarter 1-Week 6
 A. PERFORMANCE TASK:
1. Browse the internet and view topics related to canapés.
2. Prepare Canapé of your choice or you may use the given recipe. In doing so, consider the
availability of ingredients and tools and equipment
3. Present in appropriate serving dish. Discuss/Demonstrate your preparation by recording it
or by capturing it using your phone or any device.
4. Refer to the rubrics for your reference on how your output will be rated.
5. Submit your recipe

B. SEARCH ME: Look for the food items used in decorating canapés.

LESSON 3: HORS D ‘OEUVRES

These are variety of food, both hot and cold served as appetizers. The serving is smaller in unit
size or portion size that can be eaten with forks from small plates or with fingers. Use vegetable slices
these salty, tart, or crisp foods as base.

Variety of Hors D Oeuvres

1. Antipasto – Italian Appetizer.
- Cured meats (ham, salami, bologna,
prosciutto)
- Seafood Item ( canned items like tuna,
sardines, and anchovies)
- Cheese ( provolone, mozzarella)
- Hard cooked egg and stuffed eggs
- Relishes (raw vegetables) https://cdn.pixabay.com/photo/2018/06/19/17/16/antipasto-
3484840_960_720.jpg
- Mushrooms and other vegetables.
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TLE 9-COOKERY
Quarter 1-Week 6
2. Bruschetta – and toasted Italian bread,
rubbed with garlic, and drizzle with olive oil,
Served with toppings like canapes

https://upload.wikimedia.org/wikipedia/commons/d/d1/Tomato_Bruschetta.jpg

3. Tapas – These are small food items to be

eaten partnered with wine or other drinks and
must be eaten immediately.

https://upload.wikimedia.org/wikipedia/commons/4/4d/Tapas_01.jpg

4. Caviar – Consists of salt-cured roe, or

unfertilized eggs from the sturgeon’s family of
fish.

https://upload.wikimedia.org/wikipedia/
commons/c/c5/Caviar_butterbrot.jpg

5. Amuse Bouche (Ah-Mews-Boosh) –

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 the few drops of sauce and garnish. The
chefs don’t use a separate category of a recipe
for these items but just give a different
presentation, garnish or sauce. https://upload.wikimedia.org/wikipedia/commons/a/a1/Amuse_Bouc
he_at_a_French_restaurant.jpg

Sample Recipe:
Antipasto on Stick

Ingredients: Procedure:

4 slices salami, rolled 1. Thread each salami roll, mozzarella cheese,

4 cubes mozzarella cheese
2 eaches grape tomatoes, halved
2 marinated artichoke hearts, drained and halved
4 leaves fresh basil, rolled
4 bamboo sticks/toothpicks
4 teaspoons of olive oil
olive, tomato, artichoke heart, and basil roll onto
each toothpick, respectively.
2. Arrange toothpicks on a serving platter and
drizzle olive oil over each.
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TLE 9-COOKERY
Quarter 1-Week 6
 PERFORMANCE TASK
1. Browse the internet and view topics related to hors d ‘oeuvres.
2. Prepare Hors d’oeuvres of your choice or you may use the given recipe. In doing so,
consider the availability of ingredients and tools and equipment and present it in an
appropriate serving dish.
3. Demonstrate your preparation by recording it or by capturing it using your phone or
any device.
4. Refer to the rubrics for your reference on how your output will be rated.
5. Submit your recipe

RUBRICS FOR PERFORMANCE TASKS:

P E R F O R M A N C E L E V E L
Dimension

Very No
Excellent Satisfactory Needs Improvement
Satisfactory Attempt Points
(8 pts.) (4 pts.) (2 pt.)
(6 pts.) (0 pt.) Earned
1. Use of tools Uses tools and Uses tools and Uses tools and Uses tools and No
and equipment equipment correctly equipment equipment correctly equipment incorrectly attempt
and confidently at all correctly and but less confidently and less confidently
times confidently sometimes most of the time
most of the
times
2. Application of Manifests very clear Manifests Manifests Manifests less No
procedures understanding of the clear understanding of understanding of the attempt
step-by-step procedure understanding the step-by-step step-by-step procedure
of the step-by- procedure seeking clarification
step procedure but sometimes most of the time
seeks clarification

Works independently Works Works Works independently No

with ease and independently independently with but with assistance attempt
confidence at all times with ease and ease and confidence from others most of
confidence sometimes the time
most of the
time
3. Safety work Observes safety Observes Observes safety Not observing safety No
habits precautions at all times safety precautions precautions most of attempt
precautions sometimes the time
most of the
time
4. Final Output The output is very The output is The output is The output is not so No
presentable and very presentable and is presentable and is attempt
exceeds the standard. presentable within the standard. within the standard.
and meets the
standard.
5. Time Work completed ahead Work Work completed Work completed No
management of time completed ___(mins./hours/da ___(mins./hours/days) attempt
within the ys) beyond beyond
allotted time
TOTAL POINTS
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TLE 9-COOKERY
Quarter 1-Week 6
 Direction: Read each statement carefully. Write the letter of the correct answer on the space
provided before each number.

_____1. The following are types of spread except for

A. Flavored butter B. Flavored cream C. Meat/fish salad D. Spread out
cheese spread
_____2. Any edible item placed on the top of the spread
A. Flavored Butter B. Flavored cream C. Garnish E. Spread out
cheese
_____3. It is an Italian toasted bread rubbed with garlic and olive oil
A. Bruschetta B. Caviar C. Garlic Bread D. Toasted Bread
_____4. In a Canapé, the _____________ holds the spread and garnish
A. Base B. Crackers C. Cocktails D. Toast
_____5. The following are considered base except:
A. Crackers B. Cocktails C. Pastry shells D. Tortilla Chips
_____6. The following are considered garnish except:
A. Cheese B. Parsley C. Shredder D. Tomatoes
_____7 The following are parts of a Canapé except:
A. Base B. Crackers C. Garnish Spread
_____8. It is an appetizer which is made of seafood or fruit and always served chilled
A. Canapé B. Cocktails C. Hors de Oeuvre D. Spread
_____9 It is an appetizer which is bite-sized faced sandwiches
A. Canapé B. Cocktails C. Hors de Oeuvre D. Spread
_____10. It is an appetizer which may be served both hot and cold
A. Canapé B. Cocktails C. Hors de Oeuvre D. Spread

1. What are your significant learnings on this lesson?

2. If you are going to prepare an appetizer, what are you going to choose, and how you
connect that appetizer to your daily life?
(Use a separate sheet of paper for your answers. )

Liezlee B. Daowag
Team Leader

Vanessa M. Tabermio
Validator

Justine Montoya
Illustrator
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TLE 9-COOKERY
Quarter 1-Week 6