MARY’S CHILD SCIENCE ORIENTED SCHOOL

First Park Subdivision, Daraga, Albay TLE 9

LESSON 2: PREPARING, PRESENTING, AND STORING APPETIZERS

OVERVIEW

Appetizers often set the tone for a meal, providing diners with a glimpse of what is to come.
Therefore, in order to give diners a positive impression of any meal-be it formal or casual, served in
the morning, afternoon, or evening-it is important to take into account some simple considerations
in appetizer preparation and presentation. 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 stylish and pleasing manner. It requires skills, style, and creativity.
This lesson will provide you the knowledge, skills and understanding in presenting and
storing range of appetizers.

LEARNING TARGETS
At the end of this lesson, you can say:
1. I can identify the accompaniments of appetizers
2. I can identify the different methods of preparing appetizers.
3. I can explain the fundamentals of plating.
4. I can explain the relevance of health and safety in food preparation.
5. I can prepare the appropriate tools and equipment needed in preparing appetizers.
6. I can prepare appetizers in accordance with the given recipe.
7. I can present appetizers following the fundamentals of plating.
8. I can demonstrate the sanitary practices in preparing and presenting appetizers.
9. I can store appetizers in appropriate conditions to maintain their freshness, quality, and taste.

EXPLORE

Activity 1: Look Back

Describe how the appetizers you have tasted or seen were presented.

LEARNING MODULE – JHS Department s. 2020 Page 1 of 8

 MARY’S CHILD SCIENCE ORIENTED SCHOOL
First Park Subdivision, Daraga, Albay TLE 9
FIRM UP
Activity 2: Check This
Tell whether the following practices are applicable for occupational health and safety procedures.
PRACTICES YES NO
Cleaning and sanitizing working areas.
Washing of hands before and after preparing appetizers.
Wearing of Personal Protective Equipment.
Maintaining and storing tools and equipment.
Preparing and presenting contaminated food.

Activity 3: Tell Me What You Know

Answer the following questions based on the learning you acquired throughout the lesson. Write your
answers on the space provided.
Process Questions:
1. What would you do if the workplace is hazardous to your health?

CRITERIA:
Content ___/3
Mechanics ___/2
Total ___/ 5 points

2. How can you contribute in making your workplace safe and hazard free?

CRITERIA:
Content ___/3
Mechanics ___/2
Total ___/ 5 points

3. What is HACCP? How does it safeguard the health and safety of the workers in the workplace?

CRITERIA:
Content ___/3
Mechanics ___/2
Total ___/ 5 points

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 MARY’S CHILD SCIENCE ORIENTED SCHOOL
First Park Subdivision, Daraga, Albay TLE 9

POINTS TO REMEMBER

• Appetizers pique the interest of people in the meal to be served. They should be well prepared
and presented to serve their purpose.
• Health and safety is everybody’s responsibility, thus it is very important that one must observe
and follow the safety and hygienic practices when working in the kitchen especially when
handling food.

DEEPEN
Activity 4: Simple but Delightful
Make a simple canape. Select your ingredients from the given mystery box of ingredients below. Take
a picture of your canape and paste it on the plate below. Think of a name for your canape and write it down on
the space provided.
bread cutouts tomatoes cucumber slices cheese meat
other vegetables crackers mayonnaise chocolate spread butter
peanut butter tuna flakes corned beef ham sardines
If you don’t have any of these, you may use whatever you have in your kitchen or refrigerator.

Ingredients:
List down the ingredients that you have
selected.

Name of my canape: __________________________

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 MARY’S CHILD SCIENCE ORIENTED SCHOOL
First Park Subdivision, Daraga, Albay TLE 9
Activity 5: Think Before You Do
Plan and create your own appetizer which you think is easier for you to prepare. Plot your plan of your chosen
appetizer by filling out the Project Plan form below.

I. NAME OF THE APPETIZER:

Description of your appetizer:

II. OBJECTIVE/S:
A.
B.
C.
III. MATERIALS AND TOOLS
A. Ingredients/ Materials
Ingredients/ Materials Quantity Unit Cost (Php)

Total Amount
B. Tools

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 MARY’S CHILD SCIENCE ORIENTED SCHOOL
First Park Subdivision, Daraga, Albay TLE 9
V. PROCEDURE

TRANSFER
Activity 6: Hands-On
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.
Things Needed:
✓ Ingredients
✓ Cooking Tools and Equipment
✓ PPE
✓ Camera

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 MARY’S CHILD SCIENCE ORIENTED SCHOOL
First Park Subdivision, Daraga, Albay TLE 9
Answer the following guide questions below.
1. What is the name of your appetizer? What is your inspiration in naming your appetizer like that?

CRITERIA:
Content ___/3
Mechanics ___/2
Total ___/ 5 points

2. In what classification of appetizers does your appetizer included to?

CRITERIA:
Content ___/3
Mechanics ___/2
Total ___/ 5 points

3. Why did you choose that appetizer?

CRITERIA:
Content ___/3
Mechanics ___/2
Total ___/ 5 points

4. What is/are the method/s that you used in preparing the appetizer? Explain how the method/s is/are
done.

CRITERIA:
Content ___/3
Mechanics ___/2
Total ___/ 5 points

How to submit your output:

1. Save your presentation in mp4 file format.
2. Set the filename of your video using the format below:
firstname lastname_TLE 9 Performance Task
3. Send your output via Google Classroom or you can email your teacher.
4. If you don’t have a stable internet connectivity, you may just save it on your flashdrive. Submit it to
your teacher together with this module.

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 MARY’S CHILD SCIENCE ORIENTED SCHOOL
First Park Subdivision, Daraga, Albay TLE 9
Your output will be assessed based on the criteria below.
Analytic Rubric
2
4 3 1
Criteria Below Score
Exemplary Satisfactory Unsatisfactory
Satisfactory
The cooking
Nutritional method(s) involved Healthy methods of
Healthy methods
Quality are extremely preparation and The cooking
were chosen but
(Cooking healthy (steaming, cooking were methods used are
not properly
Methods) baking, grilling, utilized and not at all healthy.
executed.
etc.) and properly executed.
done.
The dish is
Nutritional All the ingredients Natural ingredients largely composed
There are some
Quality used are fresh and are used in of processed
processed
(Kinds of healthy and well- preparing the ingredients,
ingredients used.
Ingredients) balanced. product. which are
unhealthy.
It is presented
excellently. The presentation
Imagination and lacks visual It’s prepared
creativity were It is attractive and interest or color. haphazardly. The
evident in the enticing to appetite. There are colors are
Product
presentation. Portion size is elements within unappealing. The
Presentation
Portion sizes are within the ideal ideal portion portion sizes are
perfect ideal range. sizes, but some either too large or
balance of shapes are too large or too small.
and color is very small.
much evident.
It has perfect
The presentation
lighting and visual The visual is
has good lighting The presentation
presentation. It was quite acceptable
and visuals. It has poor lighting
excellently but the lighting is
shows a clear step- and unclear
prepared which quite poor. It is
Video Quality by-step process visual. The steps
included a clear somewhat
with appropriate are difficult to
and easy to follow organized, and
transitions suitable follow and
organization of the the steps are easy
for the information understand.
tasks/ steps with to follow.
provided.
smooth transition.
The narration is
Voice over is of reasonably
The narration is
high quality. The Voice over is well audible at times.
barely listenable
Audio Quality volume is timed. The volume Audio may
due to poor audio
consistent and adds is good. include some
quality.
value to the video. moderate
background.
Total

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 MARY’S CHILD SCIENCE ORIENTED SCHOOL
First Park Subdivision, Daraga, Albay TLE 9

SELF – ASSESSMENT

Rate your understanding of the concepts in the following table. Check the appropriate column, using
the legend below:
5 – I feel very confident of what I know. I can share it with anyone.
4 – I am very happy that I know a lot.
3 – I am satisfied with what I know.
2 – I think I need to review more, though I know something.
1 – This topic is quite difficult for me. I have barely learned anything.

5 4 3 2 1

1. Considerations in Preparing Appetizers

2. Methods of Preparing Appetizers

3. Fundamentals of Plating

4. Occupational Health and Safety

Which part of the lesson you enjoyed the most?

Which part of the lesson is still unclear to you?

REFERENCES
Peralta, JC. Technology and Livelihood Education: Modules in home Economics Cookery. Quezon City: St.
Bernadette Publishing House Corporation.; 2015
Rondilla, AH, Avendaño, ES, Roque, EP. COOKERY Volume 1: Technical-Vocational-Livelihood Track:
Home Economics Strand. Quezon City: Adriana Publishing Co., Inc.; 2015

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