Tle 9 First Quarter Module

lOMoARcPSD|19340474
TLE 9 First Quarter Module
BS INfoTech (Saint Louis College La Union)
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LESSON 1: CLEAN, SANITIZE, AND STORE KITCHEN TOOLS AND

EQUIPMENT
Clean, Sanitize, and Store Kitchen Tools and Equipment
Cooking materials, kitchen utensils and equipment that are commonly found in the kitchen.
COOKING MATERIALS
1. Aluminum -mostly used in 2. Stainless Steel- is the most 3. Cast Iron- must be kept
the kitchen, most popular popular and more oiled to avoid rusting.
and less expensive. expensive. Wash with soap (not
detergent).
4. Glass- is 5. Double boiler is used 6. Teflon- A non-sticky pan

use for when temperature must be or pot.
salad kept
making and
dessert
CARE OF THE COOKING WARE

a. Cool before washing to prevent accidental burns from handling and to prevent damage.
b. They should be free from all grease, food, etc. and use warm soapy water and rub them with
a steel wool cleaner and rinse thoroughly with warm water.
c. Dry them using a cloth after washing may preserve its appearance.
KITCHEN TOOLS
Can opener- use to open Plastic and Hard Rubber-
a food for cutting and chopping.
containers. Colanders- called strainer and
tasks to clean vegetables and
strain pasta
Funnels – Cutting boards are Graters- use to

are used to wooden or plastic, grate, shred,
fill jars. for cutting meat or slice and
vegetables separate foods.
Garlic Kitchen shears- to open food Potato masher is used for

Press- for of packages or to remove tags mashing cooked potatoes,
pulping from items carrots or
garlic. other soft
food.
HIGH SCHOOL DEPARTMENT

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Rotary egg beater – use to Scraper- a Serving spoons- a small,

beat small amount of eggs or rubber or shallow
batter. silicone tool bowl on a
used to blend handle used
or scrape food in
from the bowl. preparing,
serving.
Serving tongs used to grab and Spatula – use to level off Spoons – solid, slotted, or
transfer food items to a serving ingredients when measuring perforated
platter, hot and to spread which are
deep fryer, frostings and made of
and plate. sandwich stainless
fillings steel or
plastic.
Temperature scales – are use Whisks- use to mix, whip eggs Wooden spoons are made of
to measure or batter and to blend gravies, hard wood which are use to
heat sauces and soups. cream, stir, and mix.
intensity.
MEASURING TOOLS
Measuring cup for Household Scale– use Dippers – use to scoop Measuring Spoons-
liquid ingredients- to to weigh large quantity soft food like fillings, use to measure small
measure liquid of ingredients ice cream quantities of
ingredients
ingredients
KINDS OF KNIVES ACCORDING TO USE:
French knife- called as chief’s Fruit and salad knife – is Citrus knife –has a two-sided
knife is use to chop, dice, or used to prepare vegetables, blade and serrated edge, use to
mince and section
food. fruits. citrus.
Kitchen knives- referred as Paring knife – is used to Vegetable peeler is used to

cook's or chef's tools, used for all core, peel, and section fruits scrape
types of and vegetables.
kitchen vegetables.
tasks.

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PRACTICE EXERCISE 1:
Instruction: Write the proper name of each picture.
1. 3. 5. 7. 9.
2. 4. 6. 8. 10.
EQUIPMENT
1. Refrigerators/freezers are necessary in preventing bacterial infections from foods.
2. Oven- a chamber or compartment used for cooking, baking, heating, or drying.
3. Microwave ovens- used for cooking or heating food.
4. Blender- used to chop, blend, mix, whip, puree, grate, and liquefy all kinds of food.
CARE OF KITCHEN TOOLS AND EQUIPMENT
a. Stove, sink and cabinets should be cleaned and sanitized regularly.
b. Garbage can should be kept covered, cleaned and emptied often.
c. Small tools and equipment such as paring and butcher knives, kettles, pots and other tools
should receive regular care by cleaning and sanitizing them after using.
d. Use vinegar with water to disinfectant and remove stain/grease.
e. Be sure to air dry them before storing because moist utensils will attract cockroaches and
wet shelves can develop disagreeable odor
CHEMICALS USED IN CLEANING AND SANITIZING

Select the best cleaning agent because not all cleaning agents can be used on food-contact
surfaces. The right cleaning agent must also be selected to make cleaning easy.
Cleaning Compound
1. Detergents- cleaning agents or solvents use to wash tableware’s and
equipment. Example: soap, soap powders, cleaners and
acids
2. Solvent Cleaners- degreaser’s use on surfaces where grease has burned on.
Ex: parts of ovens and grills that need frequent degreasing.
3. Acid Cleaners. Use in removing mineral deposits that detergents cannot eliminate
such as scale in washing machines and steam tables, lime build up on
dishwashing machines and rust on shelving.
(Ex: phosphoric acid, nitric acid) This product depend on the specific
purpose
4. Abrasives – use to remove heavy accumulations of soil that are difficult to remove.
Use this product carefully to avoid damage.
STEPS IN WASHING DISHES

1. Wear rubber gloves if you have dry hands or other skin problem. Wear aprons too.
2. Scrape all the large pieces of food on the dishes and place it in a garbage can.
3. Stack dishes in the proper order namely: glassware, silverware, chinaware and utensils.
Stack them to the right of the sink so that work progresses from right to left.
4. Fill the sink with water and add a considerable amount of detergent. The hotter the water, the
better its sanitizing and grease cutting properties but use tolerable heat not to scald yourself.

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Use rubber gloves.

5. Wash the lightest soiled items first. Start with glasses, cups, and flatware.
6. Wash plates, bowls, and serving dishes. Remember to scrape these items before washing.
Soap each piece gently and individually and rinse in hot water.
7. Wash pots and pans last. Soak them first, put a little extra soap and water into the burnt
pans and pot and let it stand while you wash the other dishes. Take note that any oil residue
left will lead to burn food during the next cooking session.
8. Lay your dishes out on a rack to air-dry or wipe them clean with a towel.
9. There should be no visible matter and no "greasy" feel. If there are still some grease
remaining, consider rewashing the item.
10. Rinse out brush, sponge and allow to dry. Sterilize your equipment often using boiling
water with bleach. When a sponge or brush starts to smell unpleasant, throw it away. Wipe
down the sink and your tools, dish drainer, and dishpan.
Tips and warnings to observe in washing the dishes

WARNINGS:
a. Wash glassware first, before greasy pots and pans.
b. Rubber gloves will protect hands and manicures, and allow you to use hotter water for
washing and/or rinsing.
c. Dishes may be hand dried with a clean cloth.
d. Try adding a tablespoon of baking soda to soapy water to soften dirt while cutting grease
e. Never dump sharp knives into soapy dishwater where they cannot be seen.
f. Laundry detergents or dishwater detergents shouldn’t be used for washing dishes.
g. Keep dishwashing liquid out of the reach of children.
TIPS:
a. Dishes can be washed easily if you keep them under the water while scrubbing.
Bring the dish out of the water to check for any missed spots.
b. Stacking a few dishes in the sink at a time allows dishes a few minutes of
soaking time while you wash another dish.
c. Try drying pots and pans with a paper towel to reduce residue from the pan
which causes staining the dishcloth.
d. Don’t soak aluminum while dishwashing for it may cause darkening.
Dish washing silverware can be tricky. Use a lint free cloth for drying silverware.
Instruction: Below are the steps in washing dishes, arrange them in order by writing capital
letters from a – j before the number.
Example: H 1. Lay your dishes out on a rack to air-dry or wipe them clean with a
towel.
2. Rinse out brush, sponge and allow to dry. Sterilize your equipment often using
boiling water with bleach. When a sponge or brush starts to smell unpleasant, throw it away.
Wipe down the sink and your tools, dish drainer, and dishpan.
3. Fill the sink with water and add a considerable amount of detergent. The hotter the
water, the better its sanitizing and grease cutting properties but use tolerable heat not to scald
yourself. Use rubber gloves.
4. Scrape all the large pieces of food on the dishes and place it in a garbage can.
5. Wash the lightest soiled items first. Start with glasses, cups, and flatware.
6. Wash plates, bowls, and serving dishes. Remember to scrape these items before
washing. Soap each piece gently and individually and rinse in hot water.
7. There should be no visible matter and no "greasy" feel. If there are still some grease
remaining, consider rewashing the item.
8. Wear rubber gloves if you have dry hands or other skin problem. Wear aprons too.
9. Wash pots and pans last. Soak them first, put a little extra soap and water into the
burnt pans and pot and let it stand while you wash the other dishes. Take note that any oil
residue left will lead to burn food during the next cooking session.
10. Stack dishes in the proper order namely: glassware, silverware, chinaware and

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utensils. Stack them to the right of the sink so that work progresses from right to left.
How to Clean, Remove Stains, Sanitize, and Store Your Cutting Board
The kitchen cutting board gets a lot of use and this means that it gets a lot of exposure to
bacteria. Proper cleaning of the cutting board is essential to your good health. Whether you use a
wood or a plastic cutting board, you should clean and sanitize it after every use.
a. Scrub the board with hot, soapy water every after use.
b. Wet the stained area with water and sprinkle it with vinegar, calamansi and allow to melt
undisturbed for twenty-four hours.
c. Sanitize it using a diluted liquid chlorine bleach solution. (combine one teaspoon of bleach
to one quart of water. Pour the solution onto the entire surface area of the board and allow it
to sit undisturbed for several minutes.)
d. Dry and store it vertically or in an upright position.
Equipment Sanitation Procedures

1. Range
a. Remove all burnt sediments and wipe grease from top of range after each use.
b. Scrape grease from curbs and openings hinges.
c. When cool, wash top of range
d. Run oiled cloth over top of range
e. Clean oven by removing grits, scraping off food deposits, washing and drying.
f. Keep burners clean. Gas burners can be soaked and scrubbed with stiff brush while electric
burners should be cleaned with a brush or with a damp cloth.
g. Remove strainer pans, wash and stock outside machine until next use.
h. Scrub inside frequently with stiff brush.
i. Remove and clean the wash and rinse arms and fits daily to remove foreign particles.
j. Wash tables and top of machine
2. Slicers
a. Clean immediately after using, especially after slicing vegetables and nuts.
b. Remove all parts to clean
c. Dry and cover blades after cleaning with oil-damped cloth.
d. Wash carriage slides thoroughly.
e. Wipe outside with cloth.
f. Clean table and pedestal under slicers.
3. Refrigerator/ Freezer
a. Wipe up spilled foods immediately
b. Wash inside shelves and trays at least twice a week with baking soda.
c. Rinse and dry thoroughly
d. Flush drains weekly
4. Sink and Drains
a. Keep outlet screened at all times
b. Flush daily with 1 gal. of solution, made up of strong solution soda
c. Clean and replace greased tray regularly.
d. Use force pump if drain is slow
e. Replace washers immediately on leaking faucets.
Proper Storage of Kitchen Tools and Equipment
a. stored in clean storage areas
b. handle properly to minimize contamination of food contact surface
Steps in Organizing Kitchen Cabinets

1. Remove all the equipment and scrub shelves with soapy water.
2. Take a cabinet full of glasses and line them up by color. Make sure all of the front are
facing out and straight. (Jeff Lewis-Style)
3. Take a step back after one shelf is done and make someone else look at what you’ve done.

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4. They should be stored in a clean dry place adequately protected against vermin and other
sources of contamination
5. Cups, bowls, and glasses must be inverted for storage.
6. When not stored in closed cupboards or lockers, utensils and containers must be covered.
7. Racks, trays and shelves must be made of materials that are imperious, corrosive-resistant,
non-toxic, smooth, durable and resistant.
8. Drawers must kept clean. Full lined drawers are not acceptable, but the use of clean and
removable towels for lining drawers is acceptable.
EVALUATION:
Instruction: Multiple Choices. Read the following statements carefully .Choose the letter that best
describes the statement. Write your answer on the answer sheet. Please detach the answer sheet
and submit.
1. Which of the following is a material used for salad making and dessert that need great care
to ensure long shelf life?
a. Glass b. Aluminum c. Cast Irond c. Stainless Steel
2. Aling Tessie find it hard to remove tough soils from the used pots and pans. It does not
respond to different cleaning agents she used. If you will help her, which of the following
will you recommend that will surely solve her problem?
a. Abrasive b. Acid Cleaner c. Detergent d. Solvent Cleaner
3. Which of the following situations is good housekeeping practice best shown?
a. emptying the garbage can every other day.
b. using imported sanitizing and disinfecting materials
c. spraying air freshener before and after leaving the room.
d. planning and implementing a program of regular cleaning of fixtures, furniture and home
appliances
4. Which of the following is used for trimming and paring fruits and vegetables?
a. Butcher knife b. French knife c. Paring knife d. Shears
5. Your younger sister accidentally swallowed poison. What first aid treatment should you do?
a. Read the label of the poisonous material
b. Remove anything remaining in the mouth
c. Give her a glass of water or any fruit juice
d. Give her a spoonful of sugar or any kind of sweets
6. Which of the following is the proper order in washing the dishes?
a. utensils, chinaware, silverware, glassware
b. silverware, utensils, glassware, chinaware
c. chinaware, glassware, utensils, silverware
d. glassware, silverware, chinaware, utensils
7. 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
8. Mara wants to remove the stains from her cutting boards, what should be the best thing to do?
a. Boil the cutting board
b. Scrape the cutting board using a knife
c. Wet the stained area with water and sprinkle it with vinegar, calamansi and allow to melt
undisturbed for twenty-four hours.
d. Throw the cutting board and a new one
9. This type of equipment is to liquefy, grate and blend the different type of food.
a. Mixer b. kitchen knife c. blender d. fruit and salad knife
10. Which tool is best for measuring small quantities of ingredients?
b. Measuring cup b. table spoon c. tea spoon d. measuring spoon

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ANSWER SHEET – LESSON 1
Name: Score:
Grade/Section:
Subject: Technology and Livelihood Education (COOKERY G9)
Quarter/Lesson Q1 M 1
:
EVALUATION:
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.

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LESSON 2: CLEAN AND SANITIZE KITCHEN PREMISES
Clean and Sanitize Kitchen Premises

Cleaning your kitchen’s working premises regularly is important to keep it look its best and
make it free from germs and bacteria.
Several surfaces around the kitchen such as walls, floors, shelves and other surfaces must
always be cleaned and sanitized safely using the proper materials to reduce health hazards.
TYPES OF SANITIZERS AND DISINFECTANTS
There are various types of chemicals use for sanitizing and disinfecting equipment and first aid
procedures for accidents caused by chemicals.
1. Chemical 2. Heat Sanitizer

a. chlorine a. hot water
b. detergents b. steam
c. dishwashing liquid c. dry heat
d. soap
e. alcohol
Procedure for disinfecting premises

a. Preliminary cleaning is required
b. Apply solution to hand and apply to surfaces. Treated surface must remain wet for 10
minutes. Wipe with dry cloth.
c. Sponge on mop or allow to air dry.
d. Use a spray device for spray application Spray 6-8 inches from the surface, rub with a
brush, sponge or cloth. (Avoid inhaling sprays.)
e. Rinse all surfaces that come in contact with food such as exterior of appliances, tables and
stove top with potable water.
What to do?
1. If the person has been exposed to poisonous fumes, such as carbon monoxide, get him or her
into fresh air immediately.
2. If the person swallowed the poison, remove anything remaining in the mouth.
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3. If the suspected poison is a household cleaner or other chemical, read the label and follow
instructions. If the product is toxic, the label will likely advise you to call the hospital/doctor.
4. Follow treatment directions given by poison centers.
5. If the poison is spilled on the person’s clothing, remove the clothing and pour the body with
continuous tap water
Regular cleaning of counter tops and floors needs to be done daily. General cleaning of
floors, windows, walls and certain equipment should be cleaned depending on the schedule.
Each of the duties must be explained in detail on a written work sheet or “job breakdown”
for the employee to follow. Job breakdown includes name of the task, tools and equipment and
materials to be used and a step by step list of what and how to do it.
All food contact equipment, containers and utensils must be cleaned after each use to
prevent any cross-contamination.
Instruction: Complete the following sentences.
1. Follow treatment directions given by .
2. If the poison is spilled on the , remove the clothing and pour the body
with continuous tap water
3. If the person swallowed the poison, remove anything .
4. If the product is toxic, the label will likely advise you to .
5. If the person has been exposed to , such as carbon monoxide, get
him or her into fresh air immediately.
How to Keep Your Kitchen Clean and Safe
 Many micro-organisms waiting in your kitchen can infect your cooking and eating and
consequently have a negative effect on your health. Food poisoning and diarrhea are just
some conditions which might be caused by preparing food in a dirty, germ-infested kitchen.
 In order to prevent these, you need to make sure that your kitchen is kept clean and safe
from bacteria and other germs. Here are ways to ensure the cleanliness of your kitchen and
keep bacteria at bay.
1. Remove unnecessary clutter from surfaces. Discard appliances and gadgets that you don't
use any more.
2. Keep your refrigerator clean and tidy. Remove old and rotten food and clean shelves and
racks before shopping. Look at expiration dates and label containers of homemade food or
leftovers. Don't make a habit of keeping food for too long it may contaminate fresh food that
is kept in the same area.
3. Use a rubbish bin with a lid to keep odors out that attracts flies and other insects. Empty it as
soon as it smells, even if it is not yet full. You should ideally do this every day.
4. Wash and disinfect your rubbish bin once a week. It will ensure that any germs remained
after you emptied out the rubbish will die and can’t multiply and to remove any foul smells.
5. Use separate chopping board for different kind of food. Use separate chopping boards for
meat and vegetables to reduce the spread of bacteria. Clean the chopping board carefully,
especially after cutting meat, raw food has a higher tendency of containing bacteria.
6. Change the dishcloth frequently which you use in wiping surfaces every day. Wash the cloth
with hot water and bleach as appropriate. Use separate towels for hands and dishes, and
change both of these regularly.
7. Use a paper towel for any mess that is likely to cause contamination, such as raw meat or
eggs, and anything that has fallen on the floor. It is better to use disposable cleaning material
and to prevent from contaminating other food, instead of using towels.
8. Keep kitchen floors free from debris and grease by sweeping and washing regularly. Spillage
could serve as breeding ground for bacteria and could cause accidents such as slipping from
occurring.
9. Don't leave dirty crockery and pans to fester where they can attract harmful bacteria, insects
and rodents. Wash dishes with hot water and soap.
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10. Wash surfaces that get touched. Periodically wipe doorknobs, handles, buttons and controls
and light switches in and around your kitchen with cleaning agents.
11. Wash your hands before handling food and after if you sneeze or cough, blow your
nose, go to the bathroom, or touch high-use surfaces.
NOTE: Harmful bacteria are likely to thrive in low acid food and in the absence of oxygen.
SAFETY MEASURES you should do when using cleaning agents:

1. Ensure adequate ventilation.
2. Have knowledge of basic first aid.
3. Wear cotton clothing to cover your limbs and other parts of your body
4. Wear suitable footwear–it should be closed in and have a steel toe.
5. Wear industrial strength, thick plastic or rubber gloves.
6. Wear protective eye and face wear.
STORAGE AND SECURITY OF CHEMICALS

1.Keep them in a separate area, away from food and other products.
2.Use lower shelves to prevent accidents and to keep chemicals from falling.
3.Store in a cool, well lit and well ventilated room.
4.Do not store near heat.
5.Do not keep punctured aerosol cans.
6.Store chemicals with lids tightly on.
7.Make sure chemicals are clearly labelled, specifying their content and use.
8.Ensure that the use by date or manufactured date is clearly readable.
9.Storage containers should be free of corrosion and moisture.
10. The storage area should be kept secure and locked when not in use.
11. Always store chemicals in designated container.
12. Do not mix chemicals.
Reminder!
When you accidentally splashed liquid detergent in your classmate’s eye, you should irrigate the
eye with running water or an eye wash bottle for at least 15 minutes then cover the eye with a light
gauze eye patch.
Then take him to a hospital or doctor.
EVALUATION:
Instruction: Write TRUE if the statement is correct, and false if it is not correct. Write your
answer on the separate answer sheet. Please detach the answer sheet and submit.
1. Cleaning your kitchen’s working premises regularly is important to keep it look its best and
make it free from germs and bacteria.
2. Use a spray device for spray application Spray 1-2 inches from the surface, rub with a
brush, sponge or cloth
3. All food contact equipment, containers and utensils must be cleaned after each use to
prevent any cross-contamination
4. Many micro-organisms waiting in your kitchen can infect your cooking and eating and
consequently have a negative effect on your health
5. Remove unnecessary clutter from surfaces. Discard appliances and gadgets that you don't
use any more.
6. Wash and disinfect your rubbish bin thrice a week. It will ensure that any germs remained
after you emptied out the rubbish will die and can’t multiply and to remove any foul
smells.
7. Change the dishcloth frequently which you use in wiping surfaces every day. Wash the
cloth with cold water and bleach as appropriate.
8. Make sure chemicals are clearly labelled, specifying their content and use.
9. Ensure that the use by date or manufactured date is clearly small and unreadable.
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10. Storage containers should be free of corrosion and moisture.
Name: Score:
Grade/Section:
:
EVALUATION:
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.

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LESSON 3: PREPARE APPETIZERS
HISTORY OF APPETIZER
a. Appetizers were originally introduced by Athenians as a buffet in the early 3rd century BC
b. Aperitifs came about by the Romans and were classified as a liquid appetizer that typically
contained alcohol-- the purpose is to help with the imminent digestion process. These drinks
would be shared from a single glass and passed around the table to all members.
c. The word itself, "appetizer," as being used in the Americas and England in the1860s, is more
of a local flavor than "hors d'oeuvres." For a time, appetizers are 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.
d. 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-- appetizers can include anything from fish to
meat, nuts and chips
PERFORM MISE’EN PLACE

Mise’ En Place
- is a french term which means “set in place” that is you have everything ready to cook and in
its place.
- advance preparation that you need to perform to save time
- prepare all the needed tools and equipment as well as all the ingredients to make the
preparation and cooking easy.
Kitchen Tools and Equipment

Ball Cutter- for Rubber spatula– to scrape Oven – for baking. Spatula– used for
cutting out balls. off contents of bowls. spreading filling.

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Wire whip- used to Zester- used to remove zest French knife- for Paring knife- for
for mixing liquids. or citrus peels in thin. chopping, slicing and trimming and paring
dicing. fruits and vegetables.
Butter Curler- used Cutting board- for cutting Kitchen shear- Channel knife–
for making butter fruits and vegetables cutting devices like small hand tool in
curls making garnishes.
scissors
Chiller – for keeping cold foods chilled for service. Potato masher- to pressed potato and cooked
vegetables
Other Tools and Equipment used in Preparing Appetizers

1. Measuring spoons 2. Measuring cups
3. Glass measuring cup 4. Cooking range/stove
5. Strainer/colander 6. Refrigerator
7. Paring knife 8. Container of different sizes and shapes.
9. Mixing bowls- these containers have smooth, rounded interior surfaces with no creases to retain
some mixture.
10. Mixing spoon- is used for mixing ingredients. It is made of wood in different sizes and different
length of the handle.
11. Fork is used to combine ingredients.
Appetizers- 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.
- 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.
Cross word puzzle. Find your answer on the box and encircle, write also you answer before each
number.
A W F F V G S B A H M J Y H
P I C K L E C V N H A E V H
P C E F I T E U L H U E W E
E A C H T A W E R T N U T D

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T I M E F P W A T C G D E Y
I S E R T A Y U P A E R B H
Z Y R E H S P A T U L A R C
E C E F I T E U L H U E W E
R W F F V G S B A H M J Y H
M E A S U R I N G S P O O N
Vertical
______________ 1. It is a small pieces or portions of highly seasoned food, usually served before a
meal to induce and stimulate one’s appetite.
______________ 2. How do you call the 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.
Horizontal
______________ 3. It includes variety of items like cucumber pickles, olives, watermelon pickles,
spiced beets, and other preserved fruits and vegetables.
______________ 4. This type of tool is used for spreading filling
______________ 5. It is a tool used for measuring dry and liquid ingredients in small quantity.
CLASSIFICATION OF APPETIZERS:
1. Cocktails- usually juices of orange, 2. Hors D’ Oeuvres-refers to small portions

grapefruit or tomatoes served with of highly seasoned food. It is a
cold salad dressing. It may be in the combination of canapés, olives, stuffed
form of a fruit or vegetable juice celery, pickled radishes, and fish. It is
mixed with little alcoholic beverage served on individual plate when guests
or seafood like shrimps, crabs with are seated.
slightly seasoned sauce.
3. Canapé- are made out of thin slices of 4. Relishes/Crudités- are pickled item which
bread in different shapes. It is a finger are raw, crisp vegetables such as julienne
food consisting of three parts: a base, a carrots or celery sticks.
spread or topping and garnish. The larger
canapés are termed as ZAKUSKIS after
the Chef Zakuski.
4. Petite Salad- are small portion and 5. Chips and Dips- are popular
usually display the characteristic found in accompaniments to chips, crackers, and raw
most salad. vegetables.

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6. Fresh Fruits and Vegetables – are the 7. Finger foods- are variety of appetizers
simplest appetizer. Fruits are good wherein the only requirement is that you
appetizers because they give an attractive keep everything small enough to be picked
appearance, fragrance, appealing taste and up with the fingers and eaten with little mess.
delicious flavor.
EXAMPLES OF APPETIZERS
A. CANAPÉS– bite-size open faced sandwiches consist of tiny portions of food.
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
2. Spread - placed on top of the base so the garnish sticks to it without falling off.
3. Garnish – any food item or combination of items placed on top
GUIDELINES FOR ASSEMBLING CANAPÉS

1. Good mise en place is essential- for large canapé, 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. Cover after placing them in a tray.
3. Select harmonious flavor combinations in spreads and garnish such as:
Mustard and ham,
Lemon butter and caviar,
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.

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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. 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- 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.
Ex: shrimp, lobster, crab meat
C. RELISHES are raw or pickled vegetables cut into attractive shapes served as appetizer.
Relishes include two categories:
Raw vegetables with dips- This are known as crudités (croo dee tays). Cru in French means
“raw”. Common bite size, cut raw vegetables served with dips are:
Green and Red pepper Zucchini Broccoli florets Tomatoes
Cucumber Carrots Cherry Scallions
Dips– Any mixture of spreads can be used as dips. Sauces and salad dressings can be used as
dips.
Pickled items- Includes variety of items like cucumber pickles, olives, watermelon pickles,
pickled peppers, spiced beets, and other preserved fruits and vegetables.
D. MISCELLANEOUS HORS D ‘OEUVRES- both hot and cold served as appetizers. The
serving is smaller in unit size or portion size that can be eaten with forks or with fingers.
1. Antipasto - Italian Appetizer
Seafood items-Canned items like sardines, anchovies, and tuna
Relishes – raw vegetables Mushrooms and other vegetables
2. Bruschetta - slice of Italian bread that is toasted, rubbed with brushed garlic, and drizzled with
olive oil, served with toppings like canapés.
3. Tapas - a small food item intended to be eaten with wine or other drinks usually in bars.
4. Caviar – salted roe, or eggs, of the sturgeon. Any product labelled caviar must come from
sturgeon. Roe from any other fish must be labelled as such (white fish caviar)

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5. Amuse Bouche– a tiny appetizer or hors d’ oeuvres offered to guest seated at their tables either
before or after they have ordered.
- Anything that can be served in a tiny portion can be served as an amuse bouche like
salads, soups, and little portions of meat or vegetables with the few drops of sauce and
garnish.
EVALUATION:
Identification. Read the statement carefully and write the correct word that describes the
statement. Write your answer in your answer sheet. Please detach the answer sheet and
submit.
1. What is the term that came about by the Romans and were classified as a liquid appetizer that
typically contained alcohol-- the purpose is to help with the imminent digestion process?
2. What dish refers to small portions of highly seasoned food? It is a combination of canapés,
olives, stuffed celery, pickled radishes, and fish. It is served on individual plate when guests are
seated.
3. What do you call the pickled item which are raw, crisp vegetables such as julienne carrots or
celery stick?
4. What do you call the popular accompaniments to chips, crackers, and raw vegetables?
5. What do you call the any food item or combination of items placed on top?
6. What do you call the appetizers made of seafood or fruit, usually with a tart or tangy sauce? 7.
What dish refers to raw or pickled vegetables cut into attractive shapes served as appetizer?
8. What do you call any mixture of spreads can be used as dips. Sauces and salad dressings can be
used as dips?
9. What dish is a slice of Italian bread that is toasted, rubbed with brushed garlic, and drizzled with
olive oil, served with toppings like canapés?
10. What do you call the salted roe, or eggs, of the sturgeon?

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Name: Score:
Grade/Section:
:
EVALUATION:
1.
2.
3.
4.
5.
6.
7.
8.
9.

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lOMoARcPSD|19340474
10.
LESSON 4: PREPARE A RANGE OF APPETIZERS
Prepare a Range of Appetizers

Hors d’eouvres- is often served preceding a meal, they are served as the food at cocktail
parties involving alcoholic beverages.
a. Hot Hors d’oeuvres
• served between the soup and fish course
• they are often served instead of hot entrée
• The size and richness depend upon the composition of menu
• Many hot hors d’oeuvres are suited for serving a small ala carte dishes, and usually
described as hot dish.

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b. Cold hors d’oeuvres

• should stimulate appetite, and therefore should always be served at the first course in
the menu
Five types of cold hors d’oeuvres:

• Plate of Hors d’oeuvres may consist of shrimps, smoked beef, poached egg,
Spanish sardines and lettuce, sauce can be served at the side
• Grisson Platter may consist of two kinds of cold meat, such as ham, smoked beef,
peppered ham. Sauce can be served at the side.
• Hors d’oeuvres Platter. A well-presented platter with a limited choice of simple or
more expensive foods. The basic rules is “small quantity, but big in quality” and at
the same time attractively served. It may consists of shrimps with jelly, asparagus
tip with mushrooms, sardines with onion rings, tomatoes stuffed with salad and
chicken loaf.
• Assorted hors d’oeuvres can be served in special portioned platters with dishes or
even from a serving cart.
• Rich hors d’oeuvres - still a classical form of presentation. Lobster should always
be included. The hors d’oeuvres dish system in conjunction with a silver platter can
be used, but it is also possible to arrange the center pieces on a silver platter
covered with meat jelly and served with accompaniments in a small separate bowls
or container.
Recipes of Appetizers
Salmon and Cucumber Bites
Purpose: To prepare salmon and cucumber bites

Tools/Equipment Ingredients Needed: Steps/Procedure:
Needed: 1 (12-inch) cucumber • Peel and slice cucumber into
• Chopping 1 tsp freshly grated lemon zest ¼inch slices.
board 2 tsp fresh lemon juice • In a bowl, mix lemon zest,
• Spatula 4 ounces crème lemon juice, crème and pepper.
• Bread knife 1/8 teaspoon pepper • To assemble, top a cucumber
• Mixing bowl 4 ounces pre-packaged smoked slice with a strip of salmon, a
salmon, cut into inch-long strips dollop (about 1/2 tsp) of crème

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2 teaspoons fresh dill, chopped, mixture.

for garnish • Garnish with dill.
Preparing hors d’ oeuvre cocktails and relishes
To prepare hors d’ oeuvre cocktails and relishes.

Tools/Equipment Materials/ingredients Steps/Procedure:
Needed: needed: Oyster and clams cocktails
Oysters or Shrimps 1. Open fresh oysters and clams on the half
Knife Fruits shell
Chopping board Dips 2. Arrange on flat plates, preferably on a bed
Gloves Herbs of ice
Sugar/syrup and lemon 3. Place cocktail sauce in a small cup in the
center or at the side of the plate.
4. Provide lemon wedges
Steps/Procedure: Steps/Procedure:
Shrimps & other cooked seafood’s cocktail Fruit Cocktail
1. Arrange seafood in a stemmed glass or in 1. Use fruits that are pleasantly tart and
a small cup-shaped bowl in a bed of ice. not too sweet.
Cocktail sauce maybe put in the glass first and 2. Cut fruits into desired shapes.
arranged the seafood on top, partially immersed. 3. Add fresh lemon or lime juice to fruit
Or the cocktail sauce may be added as toppings. mixtures to provide necessary tartness.
2. Garnish the dish attractively with lettuce A simple wedge of melon with lime is a
or greens with lemon wedges. refreshing cocktail. Add a few drops of
flavored liqueur to improve flavor.
Relishes
1. Select fresh vegetables

2. Cut into sticks or other attractive bite size shapes.
3. Hold vegetables for a short time in ice water to become crisp.
4. Arranged vegetables, in crushed ice to maintain crispness.
5. Serve with dips. Mixed vegetables relish with cheddar cheese dip.
Purpose: To prepare raw vegetables relish.
Tools/Equipment Ingredients needed: Steps/Procedure:
Needed: Raw Vegetables
1 pc. Celery 1. Wash vegetables well.
Knife 1 pc. Red bell pepper 2. Cut vegetables into sticks or
21

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Chopping board 1 pc. Cucumber decorative bite size shapes.

Strainer 1 pc. Cherry tomato 3. Hold vegetables for a short
Platter 1 pc. Lettuce time in ice water to become
Dips crisp.
94 g cream cheese 4. Drain well.
38 ml evap milk 5. Arrange vegetables in a platter
44 g mayonnaise with crushed ice to maintain
7.5 ml lemon juice crispness.
75 g onions 6. Serve with cheddar cheese dip.
.5 ml hot red pepper sauce
.5 ml Worcestershire sauce
75 g cheddar cheese
PRESENT A RANGE OF APPETIZERS
FUNDAMENTALS OF PLATING
1. Balance. The rules of good menu balance also apply to plating. Select foods and garnishes
that offer variety and contrast.
• Color. Two or more colors on a plate are usually more interesting than one. Garnish is
also important.
• Plan for variety of shapes and forms. Cutting vegetables into different shapes gives you
great flexibility.
• Texture. Not strictly visual consideration, but important in plating in menu planning.
• Flavours. One of the factors to consider when balancing colors, shapes, and texture on
the plate.
2. Portion size. This is important for presentation as well as for costing.
• Match portion sizes and plates. Too small a plate makes an overcrowded, jumbled, messy
appearance. Too large a plate makes the portions look skimpy.
• Balance the portion sizes of the various items on the plate. Apply logical balance of portions.
3. Arrangement on the plate
BASIC PRINCIPLES OF PLATTER PRESENTATION
1. The three elements of a buffet platter.
• Centrepiece or Grosse piece (gross pyess). This may be an uncut portion of the
main food item, such as a pate or a cold roast, decorated and displayed whole. It
may be a separate but related item, such as molded salmon mousse
• The slices or serving portions should be arranged artistically.
• The garnish should be artistically done in proportion to the cut slices.
2. The food should be easy to handle and serve, so that one portion can be removed without
ruining the arrangement.
3. A simple design is best. Simple arrangement is easier to serve, more appetizing, and still
attractive when are half consumed by the guest.
4. Attractive platter presentation may be made on silver or other metals, on mirrors, chinaware,
plastic ware, wood, or any other materials provided they are presentable and suitable for
food.
5. Once a piece of food has touched the tray, do not remove it. Shiny silver or mirror trays are
easily smudged, and you’ll have to wash the tray and start over again. Good pre-planning
should be considered.
6. Think of the platter as part of the whole. It must be attractive and appropriate to the other
presentation in the table.
DESIGNING THE PLATTER

1. Plan ahead. Make a sketch by dividing the tray into six or eight sections. This will help you
lay out a balance and symmetrical design. The sketch should indicate the centrepiece, slices
of foods and garnishes.
2. Get movement into your design. Good design makes your eyes move across the platter
following the lines you have set up. It could be arranged in rows or lines.
3. Give the design a focal point. Use centrepiece to emphasize and strengthen the design by

22

lOMoARcPSD|19340474
giving it direction and height. Note that centrepiece is not always in the center.
4. Keep items in proportion.
5. Make the garnish count. Use garnish to balance out a plate by providing additional
element. Two items on a plate often look unbalanced, but adding a garnish completes the
picture. On the other hand do not add unnecessary garnishes.
6. Don’t drown every plate in sauce or gravy. It may hides colors and shapes. You may cover
a part of it or a band of sauce across the center.
7. Keep it simple. Simplicity is more attractive than complicated designs.
8. Let the guest see the best side of everything. Angle overlapping slices and wedged-
shaped pieces toward the customer and the best side of each slice is face up.
Instruction: Write TRUE if the statement is correct, and FALSE if it is incorrect.
1. The rules of good menu balance also apply to plating.

2. Cutting vegetables into different shapes gives you great flexibility.
3. One of the factors to consider when balancing colors, shapes, and texture on the plate is color.
4. A simple design is best.
5. Simple platter presentation may be made on silver or other metals, on mirrors, chinaware, plastic
ware, wood, or any other materials provided they are presentable and suitable for food.
B. STORING APPETIZER
Tools and Equipment
1. Chillers
2. Refrigerator
3. Containers for salad and appetizers
Storing Techniques- could be done through the following techniques:
1. Refrigerate – to keep food cold or cool.
2. Cold storage – the process of preserving food by means of refrigeration.
3. Chilling – to refrigerate to reduce the temperature of food.
Sanitary Practices when storing salads and appetizers
1. Handle the food properly to prevent spoilage and contamination.
2. Wash utensils and equipment thoroughly.
3. Keep off hand to a minimum contact to ingredients and food.
4. Store food and ingredients properly.
5. Safeguard the food during distribution and serving.
• Chill to refrigerate or to reduce the temperature of food.
• Place it to cold storage like refrigerator to preserve perishable food.
EVALUATION:
Instructions: Multiple Choice. Read the following statements carefully. Choose the letter that best
describes the statement. Write your answer on the answer sheet. Please detach the answer sheet
and submit.
1. Which of the following is a material used for salad making and dessert that need great care to
ensure long shelf life?
a. Glass b. Aluminum c. Cast Iron d. Stainless Steel
2. Which of the following appetizers are made out of thin slices of bread in different shapes?
a. Relish b. Cocktail c. Hors D’ Oeuvres d. Canapé
3. These are small pieces or portions of highly seasoned food, usually served before a meal to
induce and stimulate one’s appetite.
a. Appetizer b. Dessert c. Hamburger d. Salad dressing
4. Which of the following situations is good housekeeping practice best shown?
a. emptying the garbage can every other day.
b. using imported sanitizing and disinfecting materials

23

lOMoARcPSD|19340474
c. spraying air freshener before and after leaving the room.

d. planning and implementing a program of regular cleaning of fixtures, furniture
and home appliances
5. Which of the following is used for trimming and paring fruits and vegetables?
a. Butcher knife b. French knife c. Paring knife d. Shears
6. Which of the following appetizers are made of seafood or fruit, usually with a tart or tangy
sauce?
a. Canapé b. Cocktail c. Relish d. Salad
7. Your younger sister accidentally swallowed poison. What first aid treatment should you do?
a. Read the label of the poisonous material
b. Remove anything remaining in the mouth
c. Give her a glass of water or any fruit juice
d. Give her a spoonful of sugar or any kind of sweets
8. Which of the following is the proper order in washing the dishes?
a. utensils, chinaware, silverware, glassware
b. silverware, utensils, glassware, chinaware
c. chinaware, glassware, utensils, silverware
d. glassware, silverware, chinaware, utensils
9. Which of the following is the proper order/steps in cleaning kitchen premises?
1. Rinse all surfaces with cold to hot water to remove thoroughly all remaining
chemical solution and food soil residues
2. Remove residual food soils from equipment surfaces
3. Scrape and Pre-rinse
4. Rinse all equipment surfaces sanitizing agent
a. 4 3 2 1 b. 2 3 1 4 c. 3 2 1 4 d. 1 2 3 4
10. 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
PERFORMANCE TASK: (SUBMIT BEFORE THE FIRST QUARTER

EXAM)
Instructions: Make a video while preparing your appetizer including the ingredients, materials,
utensils and equipment to be used. Take a whole body/half body video, do not just focus the video
on what you are doing (this is for verification.) You can use any recipe online but acknowledge the
owner of it or you may create your own. You can add subtitles if you want. The video length will
be 4-8 minutes only.
Watch this online as an example of your output.

https://youtu.be/CMGl9dAF7rs https://youtu.be/sQPNZkWMjB4
https://youtu.be/uvwp0MYhx7A https://youtu.be/csVFN5LqV6s
You may submit your video through:

 CD
 Facebook- Jaylyne Faith Ballog

24

lOMoARcPSD|19340474
CRITERIA
Artistry and Creativity 15
Originality 15
Observe Safety measures inside the kitchen (Sanitation) 15
Correct use of Tools 15
Complete PPE 15
Over all Presentation 15
Submit on time 10
TOTAL 100
Name: Score:
Grade/Section:
:
EVALUATION:
1.
2.

25

lOMoARcPSD|19340474
3.
4.
5.
6.
7.
8.
9.
10.
REFERENCES
K-12, Garde9 Cookery Module
K-12 Basic Education Curriculum, Animal Production
https://www.bing.com/videos/search?
q=video+of+cleaning+kitchen+premises&docid=608033911604645749&mid=C336E761539B091
843D8C336E761539B091843D8&view=detail&FORM=VIRE
https://www.bing.com/videos/search?
q=video+oin+sanitising+and+cleaning+kitchen+premises&&view=detail&mid=F068A229EEAC2
B556267F068A229EEAC2B556267&&FORM=VRDGAR

26

lOMoARcPSD|19340474
K TO 12 Basic Education Curriculum, Technology and Livelihood Education, Cookery 9 Module

https://youtu.be/CMGl9dAF7rs , https://youtu.be/uvwp0MYhx7A
https://youtu.be/sQPNZkWMjB4 , https://youtu.be/csVFN5LqV6s
PREPARED BY:
JAYLYNE FAITH S. BALLOG

CP# 09158596262
Messenger Account: Jaylyne Faith Ballog

27

Tle 9 First Quarter Module

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TLE 9 First Quarter Module

BS INfoTech (Saint Louis College La Union)

Studocu is not sponsored or endorsed by any college or university

LESSON 1: CLEAN, SANITIZE, AND STORE KITCHEN TOOLS AND

Clean, Sanitize, and Store Kitchen Tools and Equipment

4. Glass- is 5. Double boiler is used 6. Teflon- A non-sticky pan

CARE OF THE COOKING WARE

Funnels – Cutting boards are Graters- use to

Garlic Kitchen shears- to open food Potato masher is used for

HIGH SCHOOL DEPARTMENT

Downloaded by JUAN, JOSHUA M. (joshuajuan26@gmail.com)

Rotary egg beater – use to Scraper- a Serving spoons- a small,

Kitchen knives- referred as Paring knife – is used to Vegetable peeler is used to

HIGH SCHOOL DEPARTMENT

Downloaded by JUAN, JOSHUA M. (joshuajuan26@gmail.com)

CHEMICALS USED IN CLEANING AND SANITIZING

STEPS IN WASHING DISHES

HIGH SCHOOL DEPARTMENT

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Use rubber gloves.

Tips and warnings to observe in washing the dishes

HIGH SCHOOL DEPARTMENT

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Equipment Sanitation Procedures

Steps in Organizing Kitchen Cabinets

HIGH SCHOOL DEPARTMENT

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HIGH SCHOOL DEPARTMENT

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ANSWER SHEET – LESSON 1

Subject: Technology and Livelihood Education (COOKERY G9)

HIGH SCHOOL DEPARTMENT

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LESSON 2: CLEAN AND SANITIZE KITCHEN PREMISES

Clean and Sanitize Kitchen Premises

TYPES OF SANITIZERS AND DISINFECTANTS

1. Chemical 2. Heat Sanitizer

Procedure for disinfecting premises

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How to Keep Your Kitchen Clean and Safe

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SAFETY MEASURES you should do when using cleaning agents:

STORAGE AND SECURITY OF CHEMICALS

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10. Storage containers should be free of corrosion and moisture.

ANSWER SHEET – LESSON 2

Subject: Technology and Livelihood Education (COOKERY G9)

HIGH SCHOOL DEPARTMENT

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LESSON 3: PREPARE APPETIZERS

PERFORM MISE’EN PLACE

Kitchen Tools and Equipment

HIGH SCHOOL DEPARTMENT

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Other Tools and Equipment used in Preparing Appetizers

HIGH SCHOOL DEPARTMENT

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1. Cocktails- usually juices of orange, 2. Hors D’ Oeuvres-refers to small portions

HIGH SCHOOL DEPARTMENT

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A. CANAPÉS– bite-size open faced sandwiches consist of tiny portions of food.

Canapés Consists of Three Parts