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Technology and Livelihood Education

Quarter 1, Wk.3 - Module 3

Perform
Mise en Place

What I Need to Know

 Lesson
Tools and Equipment Needed in
1 Preparing Appetizer
After learning the content of this module, our learners should be able to:

1. Perform mise en place

1.1 identify tools and equipment needed in the preparation of appetizers

1.2 classify appetizers according to ingredients
1.3 identify ingredients according to the given recipe

What I Know

Pre-Test

I. Multiple Choice: Read the statement carefully then choose the best answer from the
given options. Write your answers on the answer sheet.

1. It is a French term which means “set in place” that is you have everything ready to cook
and in its place.
a. Appetizer b. mise en place c. hors d’oeuvres d. dessert

2. Which of the following knife is used for trimming and paring fruits and vegetables?
a. Butcher knife b. Paring knife c. French knife d. Shears

3. The safe storage place to keep appetizer cold for service.

a. Freezer b. refrigerator c. chiller d. styro box

4. Which of the following should be practiced when using cutting board to reduce the
spread of bacteria?
a. Use the same chopping board for different kinds of food
b. Keep separate chopping board for your meat and your vegetables
c. Clean the chopping board if needed
d. Scrape chopping board before using

5. Which of the following appetizers is made of seafood or fruit, usually with a tart or tangy
sauce?
a. Canapé b. Relish c. Cocktail d. Salad

6. These are small portions of salads and usually display the characteristics found in most
salads.
a. Petite salads b. cocktails c. canapes d. fresh fruits and vegetables.

7. Are made out of thin slices of bread in different shapes.

a. Chips and Dips b. cocktails c. hors d’ oeuvres d. canapes

8. The following are an example of canapé base except;

a. Pickled onion b. toast cut outs c. tiny biscuits d. cucumber

9. An accompaniment to raw vegetables and sometime potato chips and crackers.

a. Pickled items b. cheeses c. dips d. cured meats

10. A slice of Italian bread that is toasted, rubbed with brushed garlic, and dizzled with olive
oil and served with toppings.
a. Bruschetta b. tapas c. caviar d. amuse bouche

2
 What I Need to Know

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

1. Recognize kitchen tools and equipment.

What’s New

Mise’ En Place is a French term which means “set in place” that is you have everything
ready to cook and in its place. You should be able to identify and prepare all the needed tools
and equipment as well as all the ingredients to make the preparation and cooking easily.
Cleaning and sanitizing procedures must be part of the standard operating procedures that
make up your food safety program. Improperly cleaned and sanitized surfaces allow harmful
microorganisms to be transferred from one food to another.

Before we start let us unlock difficult and confusing words so you can thoroughly
understand our terms like for instance the word Tools, Materials, Utensils and Equipment’s. A
tool /to͞ol/ is a handheld device that aids in accomplishing a task. Material /məˈtirēəl/ having real
importance or great used. Utensil /yo͞oˈtensəl/ an implement, container, or other article,
especially for household use. (source: Merriam-Websterwww.merriam-webster.com) Equipment
/əˈkwipmənt/ the necessary items for a particular purpose, usually it demands knowledge on
how to use either small or big equipment for safety of the one who use as well as the
equipment.

What Is It
3
The following are the tools and equipment needed in preparing appetizers.

Kitchen Tools and Equipment

Oven – for
baking

Other Tools and Equipment used in Preparing

Appetizers
4
1. Measuring spoons – are used for measuring dry and liquid ingredients in small quantity.
2. Measuring cups – is used to measure dry ingredients. They come in various sizes and
volumes.
3. Glass measuring cup – container which is usually transparent. It is smooth in the inside with
the graduation mark on the outside to read. This is used for measuring liquid ingredients like water
and oil.
4. Mixing bowls – these containers have smooth, rounded interior surfaces with no creases to
retain some mixture. 5. Mixing spoon. - is used for mixing ingredients. It is made of wood in
different sizes and different length of the handle.
6. Paring knife- is used to remove the skin covering of fruit and vegetables.
7. Fork is used to combine ingredients.
8. Container of different sizes and shapes.
9. Cooking range/stove
10. Refrigerator - is a kitchen appliance where you can store your perishable food at a cool
temperature. You should store your milk and meat in the refrigerator to keep them from spoiling.
11. Strainer - a kitchen utensil with a lot of holes in it for separating liquid from solid to strain
(saving liquids like broth for stock).
12. Colander- is typically a larger bowl-shaped which is use to drain
(discarding liquids like pasta water)

What’s More

A. Identify the name of the tool and equipment given in every item. Write your answers on the
answer sheet.

1. ________ 2. ________ 3. ________ 4. ________

5. ________ 6. ________ 7. ________ 8.

9. ________ 10.
________

5
 B. Identify the tool or equipment used in preparing the following ingredients/food items. Write
your answers on the answer sheet.
Ex. Cheese - grater
Cake batter - mixing bowl, rubber spatula

1. toasted bread - 6. orange zest -

______________ ______________
2. melon - 7. mayonnaise -
______________ ______________
3. flour - 8. tomatoes -
______________ ______________
4. butter - 9. milk -
______________ ______________
5. canned fruit cocktail - 10. salt -
_____________ ______________

What I Have Learned

Multiple Choice: Read each question and answer choice carefully.

1. It is a cutting device for ingredients like scissors.

a. kitchen shear b. cutting board c. potato masher d. Rubber Spatula
2. It is used for mixing thinner liquids.
a. paring knife b. wire whip c. spatula d. butter curler
3. It is used for baking.
a. oven b. butter curler c. chiller d. wire whip
4. It is used for trimming and paring fruits and vegetables 
a. French knife b. channel knife c. paring knife d. boning knife
5. It is designed to press potato and cooked vegetables.
a. kitchen shear b. ball cutter c. zester d. potato masher

What I Can Do

Imagine you were to prepare Atsarang Papaya. List down the tools & equipment to be used in
preparing the dish.
“Atsarang Papaya”

Ingredients:

3 lbs. shredded papaya 1.______________________

1 medium carrots 2._____________________
1 small bell pepper, julienne 3._____________________
¾ cup raisins 4.______________________
1 head garlic, sliced 5.______________________
4 thumbs ginger 6.______________________
1 ½ cup vinegar 7.______________________
1 cup sugar 8.______________________
1 teaspoon salt 9.______________________
1 teaspoon ground black pepper 10______________________
6
Procedures:
1. make a brine solution. 11.______________________
2. Mix all ingredients in a bowl. 12.______________________
3. Put in a sanitize food keeper or bottle. 13. ______________________

Lesson Classification of Appetizers

2 According to Ingredients

What’s In

History of Appetizer

Appetizers were originally introduced by the Athenians as a buffet in the early third
century B.C. They would serve sea urchins, cockles, sturgeon, and garlic. However, they were
unpopular to start as these tiny meals weren't followed up with a main course, leaving everyone
hungry and wanting more. It wasn't until the nineteenth century that appetizers truly caught on,
as meals evolved into more of a structured ordeal.
Aperitifs came about by the Romans and were classified as a liquid appetizer that
typically contained alcohol. In addition to inciting hunger like food appetizers, the purpose for
aperitifs were also meant to help with the imminent digestion process. These drinks would be
shared from a single glass and passed around the table to all members of the eating party.
Aperitifs are still utilized today, typically with the company of food appetizers.
The word itself, "appetizer," starting being used in the Americas and England in
the1860s, though it's only reason for existence was to have a word with more of a local flavor
than "hors d'oeuvres." For a time, appetizers would be served between the main course and
dessert as a refresher, but by the twentieth century they had taken their place as a precursor to
the main course.
On the other hand it is said that appetizers are the dishes that can truly be considered
Filipino because we are best known for using our hands to eat the small finger foods that come
with the first course. Appetizers can include anything from fish to meat, nuts and chips. They are
often served before dinner or at large family lunches.
This lesson deals with the equipment used in the production of appetizers, classifications
of appetizers, identification of ingredients used for appetizers, preparation and presentation of
attractive appetizers according to enterprise standards.

7
 What I Need to Know

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

1. classify appetizers according to ingredients.

What’s New

Appetizers are foods which stimulate the appetite, through their attractive appearance,
fragrance or appealing flavor. It is a small pieces or portions 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 vegetable and salads, fruits, or meat or even fish can be made into appetizers.
Take a look of the following images where you should try to evaluate if you can identify
its name/s:

What Is It

Classification of Appetizers:

1. Cocktails- are usually juices of orange, pineapple, grapefruit or tomatoes

served with cold salad dressings. It may be in the form of a fruit or
vegetable juice mixed with little alcoholic beverage or seafood like shrimps,
crabs, or lobsters served with slightly seasoned sauce.

2. Hors D’ Oeuvres-is is small portion of

highly seasoned foods, it is a combination of canapés, olives,
stuffed celery, pickled radishes, and fish. It is served on individual
8
plate when guests are seated. Sometimes this is simply placed on a platter and passed around.
Hors d’oeuvres are served cold or hot.

3. Canapé- are made out of thin slices of bread in different shapes. The bread may be toasted,
sautéed in butter or dipped in a well-seasoned mixture of egg, cheese, fish, or meat then deep-
fat fried. It is a finger food consisting of three parts: a base, a spread or topping and garnish.
They could be served hot or cold. There are no set recipes for the making of canapés. You may
create your own combination of several different colored items on
the cut pieces of bread, toasted or fried and biscuits etc. The larger
canapés are termed as ZAKUSKIS after the Chef Zakuski.

4 . Relishes/Crudités- are pickled item

which are raw, crisp vegetables such
as julienne carrots or celery sticks.
Relishes are generally placed before
the guest in a slightly, deep, boat
shape dish.

5. Petite Salad- are small portions and usually display the

characteristics found in most salad.

6. Chips and Dips- are popular

accompaniments to potato chips, crackers, and raw
vegetables. Proper consistency in the preparation is important
for many dip. It must not be so thick that it cannot be scooped
up without breaking the chip or crackers, but it must be thick
enough to stick to the items used as dippers.

7. Fresh Fruits and Vegetables – are the simplest appetizer. Fruits are
good appetizers because they give an attractive appearance, fragrance,
appealing taste and delicious flavor. For example, you could serve a platter
of thinly sliced cucumbers, chunks of red bell pepper and baby carrots. For
a fruit tray, consider serving red and green grapes, as well as chunks of
mango with toothpicks inserted in them. Since appetizers should always
easy to pick up with the fingers, it should never be drippy or messy so you
need to avoid certain fruits or veggies (for example, chunks of avocado or
watermelon are probably not the best appetizer choices).

9
8. Anything, Smaller- are varieties of appetizers wherein the only requirement is that you keep
everything small enough to be picked up with the fingers and eaten with little mess. If you want
to serve your favorite homemade sausages, cut them into small pieces, wrap them with a
small piece of pastry shell and bake. Or, serve your favorite baked sweet potato fries with a
mayonnaise-based dipping sauce. Individual quiches filled with ham and cheese are another
good option.

What’s More

Matching Type: Match the picture with its name by placing its letter before each number. Write
your answers on the answer sheet.

______ 1. a. cocktails

______ 2. b. hors d ‘oeuvres

______ 3. c. chips and dips

______ 4. d. canapé

______ 5. e. petite salad

d. crudité

What I Have Learned

Research and Piled Up

10
 Make a compilation of the different appetizers through a scrapbook. Don’t forget to classify
them.

*Students with smart phones – You can make an e-scrapbook using any app you are familiar
with. Send your output to your teacher’s messenger account.

*Students without smart phones – you can print or cut out pictures for your scrapbook.

Your output will be rated using the rubrics below. Please read and be reminded.
3points 5points 8 points 10 points
Scrapbook has 1 Scrapbook has 2 - 3 Scrapbook has 4 -5 Scrapbook has 6 or
Project Layout
page pages pages more pages
There is little There is some The information The scrapbook
Content information information. includes includes detailed
descriptions information
The scrapbook’s The scrapbook has The scrapbook has Scrapbook has
formatting and well-organized attractive exceptionally
Attractive & organization of information formatting an well- attractive
organization material are organized formatting and
confusing. information well-organize
information
Scrapbook looks Scrapbook looks Scrapbook has Scrapbook looks
like it was thrown okay. Some of the minor problems. excellent. All
together. Parts are words and grammar Could have been spelling and
Presentation falling off. are correct. neater. Most of the grammar are
Spellings and words and grammar correct
grammar errors are are correct.
frequent.

Lesson Lists of Ingredients according to the

3 Given Recipe

What’s In

After we discussed the Classification of Appetizers, let us review only 4 classification of

appetizers which will be given an emphasis in our new lesson.

a. Canapés is a bite-size open faced sandwiches consist of tiny portions of food

presented on bases of bread, toast, or pastry easily handled and eaten.

11
 b. Cocktails 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.

c. Relishes are raw or pickled vegetables cut into attractive shapes served as
appetizer.

d. Hors D’ Oeuvres is small portion of highly seasoned foods, it is a combination of

canapés, olives, stuffed celery, pickled radishes, and fish. It is served on individual
plate when guests are seated. Sometimes this is simply placed on a platter and
passed around. Hors d’oeuvres are served cold or hot.

What’s New

Take a look below and try to list as many as you can identify an ingredients of this image.

Now, let us learn more about an ingredients to be use based on preparing a certain appetizer.

What Is It

The following are examples of appetizers including the materials/ingredients on how to prepare
them.

A. Canapés – bite-size open faced sandwiches consist of tiny portions of food presented on
bases of bread, toast, or pastry easily handled and eaten.

Canapés Consists of Three Parts

1. Base – holds the spread and garnish. Crackers and toasts are firmer and give a pleasing
texture and crispness to the canapé.

Suggestions for canapés bases are:

12
 Bread cutouts Toast cutouts Crackers

Melba Toast Tiny unsweetened Tortilla Chips Cups Biscuits

pastry shells

Tiny biscuits Polenta cutouts Miniature pancakes

2. Spread - placed on top of the base so the garnish sticks to it without falling off.

Three types of spreads

a.)Flavored butter – made from softened butters with flavorings.

b) Flavored Cream Cheese-made from flavored butters, except cream

cheese substituted for the butter. Mixture of cream and butter can be
used.

c) Meat or Fish salad spreads – made from finely chopped meat or fish
that are spreadable. Seasons should be checked carefully to make the
spread more stimulating to the appetite.

3. Garnish – any food item or combination of items placed on top of the spread which usually
gives color, design, and texture or flavor accent to the canapé.

Food items used to decorate canapés

a) Vegetables, pickles and relishes

Radish slices Pickled onions Tomatoes
Olives
Chutney Parsley
Pickles Asparagus tips
Capers Cucumber slices
Pimiento

b) Fish
Smoked oysters Smoked Salmon
Shrimp Caviar
Tuna flakes Sardines
Lobster chunks or slices

13
c) Meats

Ham Salami
Roast Beef Chicken or Turkey

d) Cheese, hard cooked egg slices

Guidelines for Assembling Canapés

1. Good mise en place is essentials.

In making canapés especially for large functions, all bases, spreads and garnishes must be
prepared ahead of time so that final assembly may go quickly and smoothly.
2. Assemble as close as possible to serving time.
Bases quickly become soggy, and spreads and garnishes dry out easily. After placing them in a
tray, cover them lightly with plastic and held for a short time under refrigeration. Safe food
handling and storage must be observed.
3. Select harmonious flavor combinations in spreads and garnish such as:
Mustard and ham
Lemon butter and caviar
Pimiento cream cheese and sardines
Tuna salad and capers
Anchovy butter, hard cooked egg slice and olive.
4. Make sure that at least one of the ingredients is spicy in flavor.
A bland canapé has little value as an appetizer.
5. Use high quality ingredients.
Leftover can be used for canapés, but they must be carefully handled and stored to retain
freshness.
6. Keep it simple.
Simple meat arrangements are more attractive than extravagant one. Be sure that canapés
hold together and do not fall apart in the customers hands.
7. Arrange canapés carefully and attractively on trays.
Each tray should carry an assortment of flavor and textures, so there is something for every
taste.

B.Cocktails
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.

Kinds of Cocktail Appetizers

14
C.Relishes

Relishes are raw or pickled vegetables cut into attractive shapes served as appetizer.
Relishes include two categories:
1. Raw vegetables with dips
There are known as crudités (croo-dee-tays). Cru in French means “raw”. Common bite size,
cut raw vegetables served with dips are:

Celery Radishes
Green and Red pepper Zucchini
Cucumber Cauliflower
Broccoli florets Broccoli Stems
Cherry Tomatoes Carrots
Scallions

Dips – accompaniment to raw vegetables, and sometime

potato chips and crackers. Any mixture of spreads can be used as
dips. Proper consistency is important to any dip. It must not be so
thick that it cannot be scooped up without breaking the cracker. It
must be thick enough to stick to the items used as dippers. Thin or
soften them by adding mayonnaise, cream or other appropriate
liquid. Sauces and salad dressings can be used as dips.

2. Pickled items. Includes variety of items like cucumber pickles,

olives, watermelon pickles, pickled peppers, spiced beets, and other
preserved fruits and vegetables.

Miscellaneous 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.

1. Antipasto - Italian Appetizer. This includes the following:

Cured meats – Salami, prosciutto, bologna, boiled ham

15
 Seafood items-Canned items like sardines, anchovies, and tuna

Cheeses – provolone, mozzarella

Hard cooked egg and stuffed eggs

Relishes – raw vegetables

Mushrooms and other vegetables

1. Bruschetta - slice of Italian bread that is toasted, rubbed

with brushed garlic, and drizzled with olive oil, served with
toppings like canapés.

2. Tapas - a small food item intended to be eaten with wine

or other drinks usually in bars. They are served in a small
portion intended to be eaten immediately.

3. Caviar – salted roe, or eggs, of the sturgeon. Any

product labeled caviar must come from sturgeon.
Roe from any other fish must be labeled as such (white fish caviar)

4. Amuse Bouche (ah-mews-boosh) – a tiny appetizer or

hors d’ oeuvres offered to guest seated at their tables
either before or after they have ordered from the menu. It is
an opportunity to showcase an aspect of the chef’s cooking
style and talent and to welcome the guest.

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 recipe for these items but
just give a different presentation, garnish or sauce.

What’s More

B. Detect and Write

16
I. Identification: Read the statement carefully and write the correct word that describes the
statement. Write your answers on the answer sheet.

_____1. Butter, cream or finely chopped meat or fish placed on top of canapé base.
_____2. Holds spreads and garnish for canapés.
_____3. Adds color, design, texture and flavor to canapé.
_____4. Small open- faced sandwiches served as appetizer.
_____5. Serving size of canapés

What I Have Learned

II. Classification: Classify the following ingredients listed below according to the parts of
canapés. Write each ingredient in the box provided for.

Radish slices Toast cutouts Asparagus tips

Bread cutouts Crackers Tomatoes
Butter Polenta cutouts Cucumber slices
Fish Cheese Miniature pancakes
Tiny biscuits Pickled onions Meat

Summary

Mise’ En Place is a French term which means “set in place” that is you have everything
ready to cook and in its place. You should be able to identify and prepare all the needed tools
and equipment as well as all the ingredients to make the preparation and cooking easily.

Physical conditions place limitations of your food preparation inside the kitchen. It
depends on your equipment, materials, utensils, or tools and food ingredients available.
These essential tools are highly developing nowadays for a purpose. Research and
Technology still produce sophisticated tools for the kitchen. Some of these products can do
many jobs and are popular in may kitchens. Others can perform specialize tasks rapidly

17
and efficiently, but their usefulness depends on volume because  they're designed to only a
couple of jobs and volumes in preparing appetizers.

Appetizers are foods which stimulate the appetite, through their attractive appearance,
fragrance or appealing flavor. It is a small pieces or portions 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
vegetable and salads, fruits, or meat or even fish can be made into appetizers.

The basic classifications of appetizers are;

1. Cocktails are usually juices of orange, pineapple, grapefruit or tomatoes served with
cold salad dressings.
2. hors d’ oeuvres are small portion of highly seasoned foods, it is a combination of
canapés, olives, stuffed celery, pickled radishes, and fish.
3. Canapés are made out of thin slices of bread in different shapes. The bread may be
toasted, sautéed in butter or dipped in a well-seasoned mixture of egg, cheese, fish,
or meat then deep-fat fried.
4. relishes/crudités are pickled item which are raw, crisp vegetables such as julienne
carrots or celery sticks.
5. petite salad are small portions and usually display the characteristics found in most
salad.
6. chips and dips are popular accompaniments to potato chips, crackers, and raw
vegetables.
7. fresh fruits and vegetables are the simplest appetizer. Fruits are good appetizers
because they give an attractive appearance, fragrance, appealing taste and delicious
flavor.
8. and fingers foods (Anything, Smaller) are varieties of appetizers wherein the only
requirement is that you keep everything small enough to be picked up with the
fingers and eaten with little mess. If you want to serve your favorite homemade
sausages, cut them into small pieces, wrap them with a small piece of pastry shell
and bake.

Assessment: (Post-Test)

II. Multiple Choice: Read the statement carefully then choose the best answer from the
given options. Write your answers on the answer sheet.

1. It is a French term which means “set in place” that is you have everything ready to cook
and in its place.
b. Appetizer b. mise en place c. hors d’oeuvres d. dessert

2. Which of the following knife is used for trimming and paring fruits and vegetables?
a. Butcher knife b. Paring knife c. French knife d. Shears

3. The safe storage place to keep appetizer cold for service.

b. Freezer b. refrigerator c. chiller d. styro box

4. Which of the following should be practiced when using cutting board to reduce the
spread of bacteria?
a. Use the same chopping board for different kinds of food
b. Keep separate chopping board for your meat and your vegetables
c. Clean the chopping board if needed
d. Scrape chopping board before using

5. Which of the following appetizers is made of seafood or fruit, usually with a tart or tangy
sauce?
a. Canapé b. Relish c. Cocktail d. Salad
18
 6. These are small portions of salads and usually display the characteristics found in most
salads.
b. Petite salads b. cocktails c. canapé d. fresh fruits and vegetables.

7. Are made out of thin slices of bread in different shapes.

b. Chips and Dips b. cocktails c. hors d’ oeuvres d. canapes

8. The following are an example of canapé base except;

b. Pickled onion b. toast cut outs c. tiny biscuits d. cucumber

9. An accompaniment to raw vegetables and sometime potato chips and crackers.

b. Pickled items b. cheeses c. dips d. cured meats

10. A slice of Italian bread that is toasted, rubbed with brushed garlic, and dizzled with olive
oil and served with toppings.
b. Bruschetta b. tapas c. caviar d. amuse bouche

Key to Answers
Pre-Test
Post- Test

1. b 6. a
2. b 7. d
3. c 8. a
4. b 9. c
5. c 10. A

Lesson I:
A. Let’s have Fun!
What I have Learned
Multiple Choice
1. Butter curler
2. Strainer
1. a
3. Rubber
2. bspatula
3. cutter
4. Ball a
4.
5. Channel c knife
5. d
6. Wire whip/whisk
7. Kitchen shears
8. Cutting
Lesson board
II: Matching Type
9. Colander
10. Paring knife
1. d
2. a
B. Possible answers1 3. b
4. e sheets
1. oven, oven toaster, cookie
2. ball cutter 5. c
3. sifter, measuring cups
4. butter curler, measuring spoons
5. colander, can opener, strainer
Lesson
6. zester, channel knife,III:paring
Detect and Write
knife
7. measuring spoon, spatula, sandwich spreader
8. cutting board,I: French
Identification
knife/ chef’s knife
9. glass measuring cup, measuring cups
1.spread
10. measuring spoons
2.base
3. garnish
What I Can Do 4. canapé
5. bite-size
Possible answers:
1. grater
2. French knife/chef’s knife
3. French knife/chef’s knife 19
4. small bowl, measuring cups