BANGSAMORO AUTONOMOUS REGION IN MUSLIM MINDANAO

DEL SUR GOOD SHEPERD COLLEGE INC.

Wao, Lanao del Sur, Philippines
Contact No. +639359538691 Email Add: goodshepherd_wao@yahoo.com
‘’The School of Mind Character and Personality’’

WEEKLY LEARNING MODULE

1ST Quarter – Week 4-9
October 11, 2021 – November 19, 2021

Name: ____________________________________________________ Score: ___________

Grade & Section: __________________________________________ Subject : TLE 9____

Lesson 4: PREPARE A RANGE OF APPETIZERS

Introduction:
Appetizers

They call them antipasto in Italian, hors d’oeuvres in French, zenzai in Japanes, and
pampagana in Tagalog.

Appetizers are served at the beginning of formal dinners or meals. But who says that
appetizers are only for the rich? Even the barrio folks in the remote places of the Philippines have
their pampagana before they partake their simple meals in the evening. Think of grilled fish, fish
kilawin, steamed clams or oysters, and slightly intoxicating beverages such as tuba and basi.

I.-Objectives: After completing the module, you should be able to:

1. Identify the fundamental of plating,

2. Identify the accompaniments of appetizers,
3. Present appetizers attractively, and
4. Observe sanitary practices in presenting appetizers.

II-Discussion:

A. Reading

Newly prepared appetizers and leftover appetizers need to be stored and kept properly to maintain
their freshness and edibility and must be served at proper temperature. Hot appetizers should be
served hot and cold appetizers must be stored in the refrigerator or chiller prior to serving and after
serving when some appetizers are left untouched. They are placed carefully in trays and covered with
foil, or in plastic containers with lid, or can be covered with plastic containers with lid, or can be
covered with plastic wrapper. Covering them when in trays or containers prevents the appetizers from
drying up when exposed to cold temperature which can affect their natural color, texture, and flavour.

Store dips, mayonnaise, and other dressings separately from the appetizers to prevent them from
being wet and soggy, which might affect their freshness and flavor.

B. Reinforcement

Activity 1. TRUE or FALSE. Write True if the statement is correct and False if the statement if
wrong. Write your answer on the space provided. 1 pt.

__________1. Prepare a dish that you already know.

__________2. Consider the age, gender, occupation, nationality, or religion of the guest and the
occasion.
__________3. Make sure that the expenses are not within your food budget.
__________4. Do not overfeed or under feed your guest.
__________5. Flowers like roses, gardenias, and lilies cannot serve as attractive decors
__________6. Use multicolored party breads sliced in any shape you like as base for canapés.
__________7. Always check and recheck to see if everything is available when needed.
__________8. Vary the floats in your punch bowls using chopped apples, cherries, sliced oranges,
and diced multicolored gelatin.
__________9. Do not allow your guests to serve themselves to save on trips to the kitchen and the
need for more human resources.
__________10. The quantity and quality of the food you serve depend on how much money is
allotted.

C. Recitation

Activity 1.

a. Sequencing of Events. Arrange the following health and safety procedures in preparing
appetizers. Put 1- 9 on the line provided before each number. 1 pt.

____1. Store appetizers in a clean and safe storage area with prescribed temperature to maintain their
quality.
____2. Kitchen tools, utensils, and equipment should be thoroughly washed, cleaned, and dried
before using during the food preparation process.
____3. Keep working areas and premises clean, free from clutter, dirt or dust, and focal wastes.
____4. Working surfaces should be cleaned and disinfected properly.
____5. Wear clean gloves in handling food and other ingredients to avoid contamination.
____6. Wear a mask especially when coughing or affected with colds or other infectious disease.
____7. Those with open wounds or cuts should be treated properly, disinfected, and covered with
sterile gauze.
____8. Sick employees on the other hand should be advised not to report to work.
____9. Wear appropriate and clean working clothes.
____10. Bunos

b. Sequencing of Events. Arrange the following health and safety procedures in preparing
appetizers. Put 1- 5 on the line provided before each number. 1 pt.

____1. Appetizers can be served whole or portion-controlled by cutting them into bite-sized portions
such as savory cakes, cupcakes, muffins, pastries, breads, and cold cuts like sausages, hotdogs, hams,
bacons, salami, pepperoni, and the like.
____2. You can also arrange appetizers in rotating trays like Lazy Susan, platforms or multi-layered
fruit trays.
____3. Appetizers skewered in toothpicks can be served warm in chafing dish.
____4. Cover with foil a whole pumpkin or squash, bottle gourd or upo. Stick into the foil wrapped
vegetable hotdog flowerretes, marshmallows, sliced pickles held with cocktail toothpicks.
____5. Place and arrange appetizers individually in multicolored paper cups and in silver, stainless
steel, glass, ceramic or porcelain platters, and trays or in canapé trays.

D. Reflection

Essay. Explain the following questions. 10 pts

1. In preparing appetizer, what are the things that we need to consider?

2. When preparing an appetizer, why do we need to maintain and observe clean working areas?
 3. What is the basic difference between hot appetizer and cold appetizer?

4. Why are appetizers served before meal?

E. Realization

On a short bond paper, paste a picture of different tools, utensils, and equipment that can be found in
your house. Tell its use in preparation of different appetizers and demonstrate how it is used. 20 pts.

Hope you enjoy answering all the activity. See you again and God bless you!