LESSON 2

HORS D OEUVRE, VISUAL

COMPOSITION, AND PREPARATION

Do you know what a Hors D Oeuvre is?

Have you encountered or tasted cold and hot appetizers?
Do you know where appetizers originated?
How important an appetizer is in a meal?
What are the two types of appetizers?

OVERVIEW

Appetizers play an important part of a man’s meal. The word itself gives its
natural meaning. “Appetizer” stimulates the sensory sense which is the sense of
taste. It was originally introduced by the Athenians as a buffet in the early 3rd
century B.C. However, they were unpopular to start as these tiny meals weren’t
followed up with a main course. It was in the 19 th century that appetizers truly caught
on.

Aperitifs came about by the Romans and were classified as a liquid appetizer
that typically contained alcohol. The word itself “appetizer” starts being used in
America and England in the 1860s, though it’s only reason for existence was to have
a word with more of a local flavor than “hors d’oeuvres.”

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 cone with the first course. They are often served before dinner or at
large family lunches.

This lesson deals with different classifications of appetizers and its type, and
performed simple localize appetizer recipe.

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 SCOPE OF THE MODULE

Lesson 1-----------------------------------------Hot and Cold Appetizers

* Hot Hors D’ Oeuvres
* Cold Hors D’ Oeuvres
Lesson 2-----------------------------------------Prepare Variety of
Appetizers
* Papaya Pickled Relish
* Devilled Egg

PRE-TEST: Answer the following questions to see how deep your

knowledge as regards to Hot and Cold Appetizers is.

Directions: Choose the letter of your best choice.

1. It is a small portion of highly seasoned foods, a combination of

canapés, olives, stuffed celery, pickled radishes and fish.
a. Relishes/ Crudites c. Hors D’ Oeuvres
b. Petite Salad d. Cocktails
2. ____________hors d’oeuvres should stimulate appetite, and therefore should always be
served at the first course in the menu.
a. Platter c. Cold
b. Hot d. Rich
3.A type of cold hors d’ oeuvres that consist of shrimps, smoked beet,
poached eggs.
a. Assorted hors d’ oeuvres c. Rich hors d’ oeuvres
b. Plate hors d’ oeuvres d. Platter hors d’ oeuvres
4. It can be served in special portioned platters with dishes or even from
a serving cart.
a. Assorted hors d’ oeuvres c. Rich hors d’ oeuvres
b. Plate hors d’ oeuvres d. Platter hors d’ oeuvres
5. A well-presented platter with a limited choice of simple or more
expensive foods.
a. Assorted hors d’ oeuvres c. Rich hors d’ oeuvres
b. Plate hors d’ oeuvres d. Platter hors d’ oeuvr
Now that you have finished answering the questions, are you now
ready to learn more about Hot and Cold Appetizers. BE THE BE BEST OF
YOURSELF….

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 HOT AND COLD APPETIZERS

OBJECTIVES

1. Differentiate hot and cold appetizers.

2. identify types of cold appetizers; and,
3. describe the difference of the five types of cold appetizer.

Before this lesson starts, let us have a short recap on the meaning of Hors D’
Oeuvres.

Hors D’ Oeuvres are small portion of high seasoned foods, 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.

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 Hot and Cold 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
are served between the soup and fish course. In today’s shortened menus,
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.

B. COLD HORS D’OEUVRES

should stimulate appetite, and therefore should always be served at the first
course in the menu. There are five types of cold hors d’oeuvres, and they are served
as follows:

* 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.

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 It may consist 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.

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 Self-Check Up Test:
I. Create a Venn diagram that will show the
difference and likeness of cold and hot
appetizers.

II. Directions: Choose the letter of the correct answer.

1. It can be served in special portioned platters with dishes or even from a serving cart.
a. Assorted hors d’ oeuvres c. Rich hors d’ oeuvres
b. Plate hors d’ oeuvres d. Platter hors d’ oeuvres

2. It is a small portion of highly seasoned foods, a combination of canapés, olives,

stuffed celery, pickled radishes and fish.
c. Relishes/ Crudites c. Hors D’ Oeuvres
d. Petite Salad d. Cocktails

3. A well-presented platter with a limited choice of simple or more expensive foods.

a. Assorted hors d’ oeuvres c. Rich hors d’ oeuvres
b. Plate hors d’ oeuvres d. Platter hors d’ oeuvres

4. hors d’oeuvres should stimulate appetite, and therefore should

always be served at the first course in the menu.
a. Platter c. Cold
b. Hot d. Rich

5. A type of cold hors d’ oeuvres that consist of shrimps, smoked beet, poached eggs.
c. Assorted hors d’ oeuvres c. Rich hors d’ oeuvres
d. Plate hors d’ oeuvres d. Platter hors d’ oeuvres

III. Enumeration:
Give the five types of cold hors d’ oeuvres and give its short specific qualities.
1.
2.
3.
4.
5.

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 IV. WORD SEARCH PUZZLE:
Look for the twenty (20) words inside the puzzle. Words that are related to the
topics discussed. Encircle and write the words that you can find.

B O X I L O B S T E R H I E G
A P S H C M E L J E L L Y V I
L R M R Z I T A O H W A H S N
E A G T E H A B N B A V F T T
H D H E M Z I W T L J N O E Q
T F N D S Q I E U R S Q O D A
Q G Q R C S T T U F F E D A U
L Q E G X B L T E Q B T K H R
E X A H M T E G Q P A G I L N
T L S Q H L G E S T P E L I P
T Z K C N I G A M F U A N P L
U R I N O D Y H O G L D Q W A
C R L M A L M N N A M U H O T
E E P L V S D I S H N I A T I
R C R I E V S A A Q T O V N N
Z I V T Z E T J L X G P N Y G
Y P C G J N N Q U A N T I T Y
L E N E C A B L H T S D U E T
V F O S T T Q T N I I G T N S
A K I Z G H B N M U Z T M M U
E P L A T T E R Q L E J Q A M
T L V O K K E A D O A U J T Q
Y H U N M Q F O V A N M L E N
A S S O R T E D P X E T A S B

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 PREPARE VARIETY OF APPETIZERS
OBJECTIVES

1. apply mise en place.

2. demonstrate proper/ correct procedure in preparing appetizer.
3. present a plating on the recipe performed; and,
4. write or give a short reflection during and after the preparation.

It is said that appetizers are dishes that can truly be considered Filipino
because we are best known for using our hands for eating small finger foods
especially during friends and family occasions. Below are recipes of appetizers that
can be prepared easily. In performing and preparing the given recipes below, one
should be mindful of the rubrics or criteria as a guide.

I. PROCESS 30%
MIS EN PLACE 15%
SANITATION 15%
II. APPEARANCE 30%
APPEAL 15%
PLATING 15%
III. PALATABILITY 40%
TEXTURE 20%
TASTE 20%
TOTAL:
100%

Now that you are already guided on what to do prepare and read the recipes given and start performing. Best of luck and do your best.

Reminder: Before you start your performance, do not forget to make the necessary
project plan for the said activity. Fill in the project plan form that will be provided by
your teacher.

Papaya Pickled Relish

Ingredients:
- 4 cups grated fresh green papaya - ¼ cup salt
- 1 carrot, peeled and sliced - 1 red bell pepper, slice into
long strips

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 - 1(2inches) piece fresh ginger root, - 2 green chili peppers, sliced
into thin rings
peeled and slice - 1(1.5ounce) box raisins
- 1 cup white vinegar - 1 cup water
- 1 cup white sugar

Procedure:
1. Toss the ground papaya with ¼ cup salt together in a large bowl; allow to sit for 1
hour. Drain the liquid from the papaya in the middle of a large piece of cheesecloth
and squeeze to drain as much liquid from the papaya as possible.

2. Combine the papaya, carrot, red bell pepper ginger, green chili pepper, and
raisins together in a clean large bowl; mix. Transfer the mixture to clean, dry jars with
lids.
3. Stir the vinegar, water, sugar and 1 tsp. salt together in a small saucepan; bring to
a boil for 5 minutes. Pour the vinegar mixture into the jars, making sure the
vegetables are completely submerged in liquid. Allow the vegetables to marinate in
the liquid at least 1 day before using. Store in refrigerator between uses.

Classic Devilled Eggs

Ingredients:
6 Eggs 1 tsp white vinegar
1tsp yellow mustard 1/8 tsp. salt
Freshly ground black pepper Smoked Spanish paprika,
for garnish

Procedure:

1. Place eggs in a single layer in a saucepan ½ inch of water above the eggs.
Heat on high to low, and cook for 1 minute. Remove from heat and leave
covered for 14 minutes, then rinse under cold water continuously for 1 minute.
2. Crack egg shells and carefully peel under cool running water. Gently dry with
paper towels. Slice the eggs in half lengthwise, removing yolks to a medium
bowl, and placing the whites on a serving platter. Mash the yolks into a fine
crumble using a fork. Add mayonnaise, vinegar, mustard, salt and pepper and
mix well.
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 3. Evenly disperse heaping teaspoons of the yolk mixture into the egg whites.
Sprinkle with paprika and serve.

I. Self-Assessment:

1. Make a performance self-reflection on the recipes

executed. What part of the performance you enjoyed the
most and you find exciting?

2. What are the possible difficulties encountered while preparing the recipe?

II. Submission of Project Plan and Evaluation base on the rubrics for rating.

I. PROCESS 30%
MIS EN PLACE 15%
SANITATION 15%
II. APPEARANCE 30%
APPEAL 15%
PLATING 15%
III. PALATABILITY 40%
TEXTURE 20%
TASTE 20%
TOTAL:
100%

REMINDER: If you are confused and has a lot of questions in your mind. Feel free to write it down and ask the teach
clarifications and for deeper understanding.

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 We can classify appetizer into seven.
1. Canapés- bite size
2. Cocktails- most seafood with alcoholic beverages.
3. Relishes- raw vegetables with pickled items.
4. Dips- flavored substances
5. Salad- seafood mixtures
6. Hors d’oeuvres- meals outside the menu stated
7. Soups- light or cream soups

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 COOKING VOCAVULARIES TO REMEMBER:

After knowing the difference between hot and cold appetizers and knowing
its types. Let us define and remember cooking terms.

ACCOMPANIMENT – supplementary to or
UNLOCKED complements something else, typically food.
KEY WORDS
APPETIZERS – small dish of food or drink taken
before a
meal or main course of a meal to stimulate
one’s appetite.

ALA CARTE – listing or serving food that can be

ordered as separate items, rather than part of a set
meal.
COLD HORS D’OEUVRES - stimulates appetite, and therefore should always
be served at the first course in the menu.

ENTRÉE – the main course of a meal.

HORS D’ OEUVRES – often served preceding a meal; they are served as the food
at cocktail parties involving alcoholic beverages.

HOT HORS D’OEUVRES – appetizers served between the soup and fish course

MISE EN PLACE - (pronounced meez en plas) is a French phrase which means

"putting in place", as in set up. It is used in professional kitchens to refer to
organizing and arranging the ingredients (e.g., cuts of meat, relishes, sauces,
par-cooked items, spices, freshly chopped vegetables, and other
components) that a cook will require for the menu items that he or she
expects to prepare during his/her shift.

PLATTER – a large flat dish or plate, typically oval or circular in shape, used for
serving food.

STIMULATE – to excite or arouse physiological stimulus.

LEARNING REFERENCES
http://www.mahalo.com/appetizers/

http://www.fsai.ie/legislation/food_legislation/labelling_of_food.html#appear

http://www.treehugger.com http://www.bhg.com/recipes/how-to/cooking-basics/how-to-
wash-fruits-and-vegetables/ by Wini Moranville

(http://www.fao.org/Wairdocs/X5434E/x5434e0g.htm#TopOfPage

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