Date: Topic: Variety of Appetizers, Salads and Sandwiches

Competency:

 Identify the variety of appetizers, salad and sandwiches.

 Discuss the factors in plating dishes.
 Explain the variety of salad and dressing, appropriate cooking methods and techniques
of appetizers, salads, dressing and sandwiches.

Skill: Discuss

Content: Variety of Appetizers, Salad and Sandwiches

Methodology: Discussion

Time Frame: 2 Hours

Expectation: At the end of the lesson, the student are expected to answer and explain the
variety of appetizers, salad and sandwiches.

Performance Standard: The learner understand and demonstrate the variety of appetizers,
salad and sandwiches.

Learning Competency:

LEARNING EPISODE 1:

A. MOTIVATION
1. Presentation: Our lesson for today is all about the variety of appetizers, salad and
sandwiches.
2. Importance: It is important to learn the variety of appetizers, salad and sandwiches
in able for us to know on how to prepare the different kind of appetizers, salad and
sandwiches.
3. Formative Assessment: At the end of the lesson, you are expected to identify the
different types of appetizers, salad and sandwiches.

B. PROBE AND RESPOND

Pre-requisite Skills: The teacher will divide the class into 3 groups and each group will
receive an envelope, then inside of he envelope there’s a scrambled letters, then the
students will arranged the letters and once they know the answer, each group will
choose 1 representative to paste it into the board.
LEARNING EPISODE 2:

Modelling:

I am now going to discuss the variety of Appetizers, salad and sandwiches.

Appetizers - Appetizers are small, delicate, flavorful and attractive portions of food or drinks
served before or at the beginning of a meal to stimulate the desire to eat. The word appetizer
is now being used interchangeably with the term hors d’oeuvres (awr-durv). In classic French
dining, hors d’oeuvres are small food items served on passed-around trays or on attractively-
arranged platters during receptions and cocktail events.Another French term used to refer to
appetizers is amuse bouche (ahmooz-boosh) or amuse gueule (ah-mooz-gœl) which means
“gratify the mouth”. Amuse-bouche or amuse-gueule is usually a smaller version of a dish
served after the order was taken. From being just the first dish in a multi-course meal,
appetizers are now also being served as individual dishes, not connected to a meal, during
events and gathering.

 Mise’ En Place- is a French term which means “set in place” that is you have everything
ready to cook and in its place

Salad- A salad is a healthy dish consist of small pieces of food served with sauce or dressing. It
is usually served cold. It is incorporated with a variety of foods such as vegetables like
tomatoes, cucumber, carrots, cooked meat, sea foods, egg and cheese. The word salad
originates from the French word salad and Latin word salata which means salty. Salt is
associated with salad, because vegetables are seasoned with salty oil or brine and vinegar
dressing. Salad may be served as appetizer or an entrée.

Sandwiches- Sandwich is a famous finger food popularized in the western world. It was named
after John Montage, 4th Earl of Sandwich and 18th century English aristocrat. He ordered his
valet, meat that is tucked between two pieces of bread. It appears to be known as “Bread and
Meat”. It is a type of lunch food, commonly brought to work, school or picnics. Plain slices of
bread is used and coated with condiments like mustard, mayonnaise or ketchup to enhance its
flavor and texture.
Classification of Appetizers

These are classified as to:

A. Canapés (can’ a pay)

-Canapés refers to open face sandwich which maybe topped with endless variety of

ingredients. These maybe toasted or fried, rectangular or circular in shape.

Components of Canapés

1. Base- must be firm enough for the guest to handle. This can be made from

number of foods:

 Bread can be fried, baked or toasted until crispy. It can be cut into

various interesting shapes as square, rectangle, oval crescent

Croutons (kroo’ tahn) are usually buttered bread baked in oven until

crisp and brown which re made from scratch and take the most

preparation time of all bases.

 Croutons (kroo’ tahn)- are usually buttered bread baked in oven until
crisp and brown which re made from scratch and take the most
preparation time of all bases.
 Toast and crackers- these are the simplest bases. They come in assorted sizes,
ape and textures and all are ready for topping and garnish.
 Pastry bases are usually purchased ready-made. They come in different shapes
ready to hold spicy or cheesy fillings or meat paste.

2. Spread- adds moisture and flavor to the canapés. It holds the main body of the canapés

and also provide a fat barrier which prevents the base from getting soggy.

3. Main body- the savory part of the canapé.

4. Garnish- adds eye appeal and enhances the main body giving additional color, design

and texture or flavor accent to the canapé.

B. Hors d’oeuvres

These appetizers served either hot or cold, smaller in portion size and

can be eaten with fork fingers.

This Very similar to canapés and it is used for the same purpose. The primary difference is hors
d’oeuvres are not served on a crust base or bread. In addition, hors d’oeuvres are not finger
foods but are eaten with picks or a cocktail fork. Another distinction is that major ingredients
of hors d’ oeuvres is usually served whole rather than pureed or chopped or made into spread.

Common Examples of Hors d’oeuvres

a. Cheese- cut in bite size cubes and served immediately because they dry quickly when

exposed to air.

b. Cheese balls- bite size balls made of cheese blends such as grated cheddar.

c. Devilled egg- hard boiled eggs which is cut lengthwise then stuffed with spread made

from their yolks blended with mayonnaise and flavorings.

d. Shrimps- whole marinated or served in ice with an accompanying sauce such as

remoulade or red sauce.

e. Ham rolls- thin slices of ham rolled into pickles or asparagus or filled with spread or

mousse.

f. Antipasto (on-tee-pas-to)- Italian for “ before the food “ a small plate or tray of

flavorful bite size cold foods.

g. Liver pate (pah tay)- seasoned chicken liver or goose liver paste glae or baked in a

crust, sliced and served cold.

Classification of Salads According to Ingredients and Place in the Menu

Salad is any of a wide variety of dishes which include green salad, vegetable salads etc. It
includes a mixture of hot and cold foods including vegetables and fruits. Preparing salads may
be simple, mixed or combination served with complementary dressings.
  Simple Salad- this is a variety of one or more greens with light dressings

served before or after the main course.

 Mixed Salad- composed of cooked or raw vegetables served with compatible

dressing used as appetizer.
 Combination Salad- the ingredients are presented separately on the same
plate with complimentary dressing and used as an entrée.
 Green Salad- it is commonly known as tossed salad. The main ingredients of green
salad are green leafy vegetables that are usually served raw. It is a healthy diet food, it
contains very low carbohydrate.
 Vegetable Salad- named vegetable salad because its composition is mostly vegetables
like carrots, tomatoes, onions, radishes and many more. Cooked vegetables should have
texture and good color.
 fruit Salad- composed mostly of fruits rather than vegetables. It is made from fresh or
canned fruits. It is often arranged rather than tossed or mix because fruits are delicate
and easily broken.
 Bound Salad- made of no-salad leafy vegetables bond together by a
thick dressing. It uses mayonnaise as dressing. It is also known as
cooked salad.

Plating and Storing Appetizers Fundamentals of Plating

A well planned menu may falter if the representation is not well done. The moment the food is
presented to the diner, it can turn off the appetite if it’s not properly arranged.

An aesthetically pleasing plate can sharpen it. Draw a several simple sketches representing the
shape of the plate or platter, placing the appetizer in various places and position on the plate.
You are creating a visual practice platter that will clarify the most visually appealing layout of
the appetizer. Once you put the actual appetizers on the plate, you do not want to be moving
the around. This could create a messy look to the platter which would be unappealing. Keep it
simple. Everything on the plate should be edible and complementary to the flavor of the
appetizer.

Principles and Techniques in Storing Appetizers

When the appetizers have been prepared, than they need to be stored. The storing

techniques of appetizers depend on the type of food or on the method on how they are
prepared: is it raw? Is it cooked?

 If it is raw, then it needs to be stored and separated from the cooked. Never let the two
of them mix. All prepared foods should be kept chilled or stored in a 4°C or less
temperature until you are ready to serve.
 Fresh food should not be kept for longer than 3-5 days. Some have longer life than
others, three days is preferable if prepared raw foods is to be stored longer than 3 days,
its best to freeze the product on first day. However, freezing is best to apply on pastry
based items and meat.
 In storing garnish and accompaniments, like any other foods, their storage requirements
need to be considered. High risk food need to be kept chilled below 4°c for no more
than 3 days.
 Garnishes like “crisped breads” that do not require cold storage can be stored in sealed
containers at room temperature. Care need to be taken with the time being stored as
flavor and texture can be changed due to absorption of moisture in the air.
 Fruits that are being used for garnish should be fresh or need to be produced on the
day.
 Herbs are best used on the day, possibly on the next day. To keep moist it should be
kept in containers with absorbent paper.

Appropriate Cooking Methods and Techniques of Appetizers, Salads , Dressings and

Sandwiches

 Baking- this involves applying a dry convection heat to your food in an enclosed
environment.
 Frying- this means cooking your food in fat – there are several variations of frying
 Deep-frying-where the food is completely immersed in hot
 Stir-frying- where you fry the food very quickly on a high heat in a oiled pan
 Pan-frying- where food is cooked in a frying pan with oil; and
  Sautéing- where the food is browned on one side and then the other with a small
quantity of fat or oil.
 Roasting- is basically a high heat form of baking, where your food gets drier and
browner on the outside by initial exposure to a temperature of over 500F.
  Grilling- tis is a fast, dry and very hot way of cooking, where the food is placed under an
intense radiant heat.
 Poaching- This involves a small amount of hot liquid, ideally at a temperature between
160 and 180
  Simmering- it should be carried out on a low heat, and you will see bubbles appearing
on the surface of the liquid as your dish cooks.
 Blanching- Here the food is part-cooked, and then immediately submerged in ice cold
water to stop the cooking process.
 Stewing- the food is sautéed or seared first, and then cooked in liquid, but normally
uses smaller ingredients such as chopped meats or vegetables.

Methods for Preparing Appetizer Preparing Ingredients for Appetizers

 Washing Fruits and Vegetables. Wash all produce slightly in warm running water scrub
root vegetables such as potatoes to remove any dirt. If there are several items to be
washed, put them in a colander and rinse them together.
 Peeling and Trimming. To peel skins of firm fruits, use vegetable peelers away from you.
With a sharp knife trim of any tough or dirty stems and root ends. If there are brown
spots or bruises, cut them off.
 Cracking Eggs. Tap the egg firmly on a flat surface until the shell cracks. Hold one end of
the egg, pull the shell halves apart over a small clean bowl.
 Zesting and Juicing Citrus. To remove the zest of a citrus fruits, firmly rub it over the
grating teeth of a grater using short strokes. Do not use too much pressure or you will
dig into bitter white pith underneath.
Learning Episode 3:

A. I will group into 3 groups. Then, each group will choose 1 representative to guess the
word that’s in their head. And the rest of the members will make an action so that the
participants will know the answer. Each word worth 5 points.
B. The teacher will call someone in the class to ask this following question:
1. What is our topic for today’s discussion?
2. What is appetizer?
3. What is Salad?
4. What is Sandwiches
5. What is Mise’ En Place?