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TLE-HE- COOKERY
Quarter 1 – Module 5:

PRESENT A VARIETY OF APPETIZER

TLE – Grade 9
Alternative Delivery Mode
Quarter 1 – Module 5: Present a Variety of Appetizer
First Edition, 2020

Republic Act 8293, section 176 states that: No copyright shall subsist in any
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these materials from their respective copyright owners. The publisher and authors do
not represent nor claim ownership over them.

Published by the Department of Education

Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio

Development Team of the Module

Writer: Geralyn R. Peralta
Editors: Jesusa D. Paladar & Reynald M. Manzano
Reviewer: Wilfreda Villalon
Typesetter: Ivah Mae C. Estoconing
Layout Artist: Ivah Mae C. Estoconing
Management Team: Senen Priscillo P. Paulin, CESO V Rosela R. Abiera
Fay C. Luarez, TM, Ed.D., Ph.D. Maricel S. Rasid
Adolf P. Aguilar, Ed.D., TM Elmar L. Cabrera
Nilita R. Ragay, Ed.D.
Antonio B. Baguio, Jr. Ed.D.

Printed in the Philippines by ________________________

Department of Education –Region VII Schools Division of Negros Oriental

Office Address: Kagawasan, Ave., Daro, Dumaguete City, Negros Oriental

Tele #: (035) 225 2376 / 541 1117
E-mail Address: negros.oriental@deped.gov.ph
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TLE
Quarter 1 – Module 5:
Present a Variety of Appetizer
Introductory Message
For the facilitator:

Welcome to TLE-9 Cookery Alternative Delivery Mode (ADM) Module on

Present a Variety of Appetizer!

This module was collaboratively designed, developed and reviewed by

educators both from public and private institutions to assist you, the teacher
or facilitator in helping the learners meet the standards set by the K to 12
Curriculum while overcoming their personal, social, and economic
constraints in schooling.

This learning resource hopes to engage the learners into guided and
independent learning activities at their own pace and time. Furthermore, this
also aims to help learners acquire the needed 21st century skills while taking
into consideration their needs and circumstances.

In addition to the material in the main text, you will also see this box in the
body of the module:

Notes to the Teacher

This contains helpful tips or strategies that
will help you in guiding the learners.

As a facilitator, you are expected to orient the learners on how to use this
module. You also need to keep track of the learners' progress while allowing
them to manage their own learning. Furthermore, you are expected to
encourage and assist the learners as they do the tasks included in the module.

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For the learner:

Welcome to TLE 9- Cookery Alternative Delivery Mode (ADM) Module on

Present a Variety of Appetizer!

This module was designed to provide you with fun and meaningful
opportunities for guided and independent learning at your own pace and time.
You will be enabled to process the contents of the learning resource while
being an active learner.

This module has the following parts and corresponding icons:

This will give you an idea of the skills or

What I Need to Know competencies you are expected to learn in the
module.

This part includes an activity that aims to

check what you already know about the
What I Know
lesson to take. If you get all the answers
correct (100%), you may decide to skip this
module.
This is a brief drill or review to help you link
What’s In the current lesson with the previous one.

In this portion, the new lesson will be

What’s New introduced to you in various ways; a story, a
song, a poem, a problem opener, an activity
or a situation.
This section provides a brief discussion of the
What is It lesson. This aims to help you discover and
understand new concepts and skills.

This comprises activities for independent

practice to solidify your understanding and
What’s More
skills of the topic. You may check the
answers to the exercises using the Answer
Key at the end of the module.
This includes questions or blank
What I Have Learned sentence/paragraph to be filled in to process
what you learned from the lesson.
This section provides an activity which will
What I Can Do help you transfer your new knowledge or skill
into real life situations or concerns.

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 This is a task which aims to evaluate your
Assessment level of mastery in achieving the learning
competency.
In this portion, another activity will be given
Additional Activities to you to enrich your knowledge or skill of the
lesson learned.

Answer Key This contains answers to all activities in the

module.

At the end of this module you will also find:

References This is a list of all sources used in

developing this module.

The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part
of the module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other
activities included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your
answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through
with it.
If you encounter any difficulty in answering the tasks in this module, do
not hesitate to consult your teacher or facilitator. Always bear in mind that
you are not alone.

We hope that through this material, you will experience meaningful

learning and gain deep understanding of the relevant competencies. You
can do it!

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 What I Need to Know

This module was designed and written with you in mind. It is here to help
you master the nature of Cookery. The scope of this module permits it to be
used in many different learning situations. The language used recognizes the
diverse vocabulary level of students. The lessons are arranged to follow the
standard sequence of the course. But the order in which you read them can
be changed to correspond with the textbook you are now using.

After going through this module, you are expected to:

1. identify ways of presenting a variety of appetizers;
2. demonstrate the proper method of presenting an appetizer; and
3. follow workplace safety procedures when presenting appetizers.

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 What I Know

Enumeration:

A. Basic Principles of Platter Presentation

1.
2.
3.
4.
5.
6.
7.

B. Some Final Tips for Choosing and Presenting Appetizers

1.
2.
3.
4.

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 Lesson
Present a Variety of
5 Appetizer

Appetizers should be presented in an attractive and functional way.

When served at a table, in a buffet, or at a cocktail party they provide a chance
for creative plating. The lesson deals with the identification of ways of
presenting a variety of appetizer according to enterprise standards.

What’s In

Direction: As a review of the previous lesson, provide the procedure in

preparing Canapés from toast. Write your answer on your notebook.

Tools/Equipment Needed:
___________________________
_________________________

Ingredients Needed:
___________________________
_________________________

Steps/Procedure:

1.
2.
3.
4.
5.
6.

Notes to the Teacher

This contains helpful tips or strategies that will help
you in guiding the learners.

3
 What’s New

Direction: Below is a quote about appetizers. In 3-5 sentences, write your insights
about this quote in relation to our lesson. Write your answer on your notebook.

What is It

Appetizers can be more appreciated if presented

attractively like saying goes “the eyes eats first”. Plate
presentation is the process of offering the appetizers to
guests the stylish and pleasing manners.

1. Balance the rules of good menu balance also

apply to plating.
• Color- Two or more colors on the plate are
usually more interesting than one. Garnish is
also important.
• Shapes- 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.

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 • Flavors -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 size and plates. Too small plate makes an overcrowded,
jumbled, messy appearance. Too large plate makes the portions looks 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

• Center piece 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 smoked salmon mousse.

a. The slices or serving portions should be arranged artistically.

b. The garnish should be artistically done in proportion to the cut slices.
c. The food should be easy to handle and serve, so that one portion can
be removed without ruining the arrangement.
d. A simple design is best. Simple arrangement is easier to serve, more
appetizing, and still attractive when are half consumed by the guest.
e. 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.
f. One’s 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.
g. Think of the platter as part of the whole. It must be attractive and
appropriate to the other presentation in the table.

4. Make it uniform
Your appetizer presentation also applies to non-food items. When all
elements of your event are aligned, the event will always emit a more
sophisticated and polished look. Consider keeping all of your skewers,
picks, plates, tasting utensils and serving trays in the same color
scheme.

Another way to make a uniform impression with your sophisticated

appetizers is to use the same material throughout the presentation.
For example, use bamboo skewers alongside bamboo plates for a
natural and organic feeling.

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 5. Roll them up
Many food presentation ideas are actually quite
simple. Give your appetizers an impressive flair
by rolling them up. This can take the shape of pin
rolls, lettuce-wrapped appetizers, cut wraps or
cucumber feta rolls. Stick a decorative pick into
the center of each roll-up to keep them in place.

6. Put It in a Cup

Use small cups or shot glasses as the base for

your appetizer. Swirl purple onion, spinach and
peppers together at the bottom of a shot glass
topped with a cracker or mini bite for an artistic
look. Use bamboo tasting cups as an eco-friendly
alternative for this tip. Cups also work wonders
as holders for dips to accompany your other
appetizers. You do not have to be a professional
chef to focus on appetizer presentation at your
event. However, by paying close attention to
detail, you can enhance the look and feel of your
event.

Design 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 line.

3. Give design a focal point. Use centrepiece to emphasize and strengthen the design
by giving it direction and height. Note that centrepiece is not always in the center.
4. Keep them 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 piece toward the customer and the best side of each side is face up

Guidelines for Assembling Canapés

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.

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 ❖ 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.

❖ 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.
❖ Make sure that at least one of the ingredients is spicy in flavor. A bland
canapé has little value as an appetizer. Use high quality ingredients.
Leftover can be used for canapés, but they must be carefully handled
and stored to retain freshness.
❖ 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.

❖ Arrange canapés carefully and attractively on trays. Each tray should

carry an assortment of flavor and textures, so there is something for
every taste.

Some Final Tips for Choosing and Presenting Appetizers

• Choose a good variety of items: try to have a vegetable, starch and protein
option
• Apps that can be pre-assembled are great for entertaining. This way you can
spend time with your guests.
• Choose apps that give a big flavour in one bite, and your guest will come
back for more.
• Choose apps that are easy to eat. Skewered items are great, as are any
items that don't require cutlery.

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 What I Have Learned

Direction: Write an essay about your learning on this lesson by using the guide
phrases below. Write your answer on your notebook.
I have learned that
_________________________________________________________________________________
_________________________________________________________________________________
I have realized that

_________________________________________________________________________________
_________________________________________________________________________________

I will apply

_________________________________________________________________________________
_________________________________________________________________________________

Rubric
Areas of
Assessment A B C D
Presents ideas in Presents ideas in
an original a consistent Ideas are too Ideas are vague
Ideas manner manner general or unclear
10 points 7 points 1 point
4 points
Organization Strong and Organized Some No organization;
organized beg/mid/end organization; lack
beg/mid/end attempt at a beg/mid/end
10 points 7 points beg/mid/end 1 point
4 points

Understanding Writing shows Writing shows a Writing shows Writing shows

strong clear adequate little
understanding understanding understanding understanding
10 points 7 points 4 points 1 point
Mechanics Few (if any) Few errors Several errors Numerous errors
errors 1 point
10 points 7 points 4 points

TOTAL POINTS / 40

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 What I Can Do

Direction: With your knowledge about appetizers, make an appetizer and present it
in a creative manner. Use ingredients and kitchen tools available from your end.
Kindly make sure that there is an adult (parent/guardian/siblings) supervision
while doing this activity. Note: You may take a video of your performance and
submit it via messenger. If you do not have internet access, you may also ask
your parents/guardian to rate your performance on this activity using the
evaluation sheet.

EVALUATION SHEET OF FINISHED PRODUCT

GOOD = 3 points; FAIR = 2 points; POOR = 1 point

Assessment

Enumeration:

A. List down final tips for choosing and presenting appetizers.

1.
2.
3.
4.
5.

B. Balance rules of good menu balance

1.
2.
3.
4

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Fill in the blank with the correct word/phrases:

1. Select __________ flavor combinations in spreads and garnish such as: Mustard
and ham, Lemon butter and caviar, Pimiento cream cheese and sardines Tuna
salad.
2. Appetizers can be more appreciated if presented ______________.
3. __________ colors on the plate are usually more interesting than one

4. __________ the portion sizes of the various items on the plate apply logical balance
of portions.

5. Make sure that at least one of the ingredients is ________ in flavor. A bland
canapé has little value as an appetizer.

Additional Activities

Direction: Below are videos about preparing and presenting appetizers. Kindly
visit the links provided and in an essay write your insights about the videos.

https://www.youtube.com/watch?v=BifKCziJVRQ

https://www.youtube.com/watch?v=j4gx51XJqqY

Alternative activity: If you do not have internet access, you may do this activity
instead. Write an essay about this quote “You Eat with Your Eyes First” and how
it relates to our lesson on this module.

Rubric
Areas of
Assessment A B C D
Presents ideas in Presents ideas in
an original a consistent Ideas are too Ideas are vague
Ideas manner manner general or unclear
10 points 7 points 1 point
4 points
Organization Strong and Organized Some No organization;
organized beg/mid/end organization; lack
beg/mid/end attempt at a beg/mid/end
10 points 7 points beg/mid/end 1 point
4 points

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What I Know
Enumeration
A. Basic Principles of Platter Presentation
1. The slices or serving portions should be arranged artistically.
2. The garnish should be artistically done in proportion to the cut slices.
3. The food should be easy to handle and serve, so that one portion can be
removed without ruining the arrangement.
4. A simple design is best. Simple arrangement is easier to serve, more appetizing,
and still attractive when are half consumed by the guest.
5. 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.
6. One’s 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.
7. Think of the platter as part of the whole. It must be attractive and appropriate to
the other presentation in the table.
B. Some Final Tips for Choosing and Presenting Appetizers
1. Choose a good variety of items: try to have a vegetable, starch and protein
option
2. Apps that can be pre-assembled are great for entertaining. This way you can
spend time with your guests.
3. Choose apps that give a big flavour in one bite, and your guest will come back
for more.
4. Choose apps that are easy to eat. Skewered items are great, as are any items
that don't require cutlery.
Answer Key
/ 40 TOTAL POINTS
4 points 7 points 10 points
1 point errors
Numerous errors Several errors Few errors Few (if any) Mechanics
1 point 4 points 7 points 10 points
understanding understanding understanding understanding
little adequate clear strong
Writing shows Writing shows Writing shows a Writing shows Understanding
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What’s In
Procedure for preparing Canapés from toast.
Tools/Equipment Needed:
Bread knife
Spatula
Tray
Cutting board
Ingredients Needed:
Pullman loaves
Spreads
Toppings
Steps/Procedure:
1. Trim crusts from unsliced Pullman loaves. Save trimmed crusts to be used as
breadcrumbs.
2. Cut the bread horizontally into slices, ¼ inch thick.
3. Toast the slices in the oven.
4. Cool the toast.
5. Cover with a thin, even layer of spread and cut into desired shapes with a knife.
6. Make the cuts neat and uniform.
What’s New
Answers may vary
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https://www.cbc.ca/stevenandchris/m_food/classy-presentations-for-your-ap petizers
https://www.slideshare.net/jessabarrion/grade-9-cookery-present-a-range-of-appetizer
Learning Module Commercial cooking
K to 12 Basic Education Curriculum Technology and Livelihood Education
References
ASSESSMENT
ENUMERATION
A. Some Final Tips for Choosing and Presenting Appetizers
• Choose a good variety of items: try to have a vegetable, starch and protein
option
• Apps that can be pre-assembled are great for entertaining. This way you can
spend time with your guests.
• Choose apps that give a big flavour in one bite, and your guest will come
back for more.
• Choose apps that are easy to eat. Skewered items are great, as are any
items that don't require cutlery
B. Balance the rules of good menu balance also apply to plating.
1. Color- Two or more colors on the plate are usually more interesting than one.
Garnish is also important.
2. Shapes- Plan for variety of shapes and forms. Cutting vegetables into different
shapes gives you great flexibility.
3. Texture - Not strictly visual consideration, but important in plating in menu
planning.
4. Flavors -One of the factors to consider when balancing colors, shapes,and
texture on the plate.
Fill in the blanks with the correct word/phrases:
1. Harmonious
2. Attractively
3. Two or more
4. Balance
5. Spicy
Additional Activities
Answers may vary
For inquiries or feedback, please write or call:

Department of Education – Schools Division of Negros Oriental

Kagawasan, Avenue, Daro, Dumaguete City, Negros Oriental

Tel #: (035) 225 2376 / 541 1117

Email Address: negros.oriental@deped.gov.ph
Website: lrmds.depednodis.net

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