Senior High School

COOKERY NCII
MODULE 4: Prepare a Range of
Appetizers
(Q1 - Week 4)

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 What I Need to Know

The following are the objectives that every learner must accomplish after this module:

1. Differentiate between hot and cold appetizers

2. Prepare a variety of appetizers
3. Follow workplace safety procedures

This module deals with the skills and knowledge required in preparing a range of appetizers.

How to Learn from this Module

To achieve the objectives cited above, you are to do the following:
• Take your time reading the lessons carefully.
• Follow the directions and/or instructions in the activities and exercises diligently.

• Answer all the given tests and exercises.

What I Know

In this module, you will answer series of Pre-tests before starting to read your new
topic and or lesson/s. This will help your teacher/instructor assess your readiness in studying
the lesson/topic through your pre-test score. If your score is below the average, this means it
is normal for you to proceed and continue to study the lesson. If your score is above the
average, then you can finish the lesson in a short time with less difficulty.

During your encounter with the topic and or lesson, there are reading materials called
Information Sheets. These information Sheets are the foundation of your learing experience
in the module. After every Information Sheets, you will also answer series of assessments
with varying degree of difficulty/category such as EASY, MODERATE and DIFFICULT. The
learner must choose to answer one (1) category in order to pass the assessment and the
lesson itself. The learner may also choose to answer all the categories and the result of one
category will not affect the other. For example, if you pass the EASY category and failed on
the MODERATE, the learner is still considered PASSED or COMPETENT in the lesson. If
the learner passed all the categories, he/she will be given a special citation/merit for his/her
achievement.

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 Lesson Title of the Lesson:
1 Classification of Appetizers

What I Need to Know

After this module, each learner must be able to:

1. Differentiate between hot and cold appetizers

2. Prepare a variety of appetizers;
3. Follow workplace safety procedures.

What I Know
Before you start with the lesson, let us first check on what do you know.

PRE-TEST.

Instruction. Read each item carefully. Choose and write the correct answer on the answer
sheet. DO NOT WRITE ANYTHING IN THE MODULE!

1. Small pieces or portions of highly seasoned food, usually served before a meal to
induce and stimulate one’s appetite.
Appetizer dessert hamburger salad dressing

2. Which of the following appetizers are made out of thin slices of bread in different
shapes?
relish cocktail horse d’ oeuvres canape

3. Which of the following appetizers are made of seafood or fruit, usually with a tart or
tany sauce?
Canape cocktail relish salad

4. It holds the spread and garnish

toppings base tray bread

5. It is placed on top of the base so the garnish sticks to it without falling off.
Base garnish spread meat

6. It is any food item or combination of items placed on top of the spread

base garnish spread meat

7. These are pickled item which are raw, crisp vegetables such as julienne carrots or
celery sticks
cocktail canape relishes chips and dips

8. These are the simplest appetizers.

Chips and dips canape fruits and vegetables cocktail

9. The additional step which focuses on identifying hazards and setting preventive
controls to keep workers safe suring work operations.
Safety Health Health and Safety Legislation

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 10. It is a multidisciplinary field concerned with the safety, health, and welfare of people
at work.
Occupational Health and Safety Laws Health and Safety Legislation

Good Luck!!

Note: Have your answers checked by your teacher/instructor for your pre-test
assessment.

What’s New
INFORMATION SHEET 4.1. Classification of Appetizers

GLOSSARY

1. Appetizers Small snack served before the main meal, ‘amuse gueule’,
finger food, cocktail party food (ASEAN:2013)
2. Canapés Small one or two bite snack, savoury in taste, firm base-
topping- garnish (ASEAN:2013)
3. Hors D’ oeuvres a small bit of appetizing food, as spicy meat, fish, cheese,
or a preparation of chopped or creamed foods, often served
on crackers or small pieces of toast, for eating at cocktail
parties or other gatherings where drinks are served with no
other food.
4. Crudités Are traditional French Appetizers consisting of sliced or
whole raw vegetables which are typically dipped in a
dipping sauce.
5. Antipasto A course of appetizers consisting of an assortment of foods,
as olives, anchovies, sliced sausage, peppers, and
artichoke hearts.

Modern culinary operations refer to cold dishes as foods prepared in advanced and
served cold. Among them are cold appetizers and salads with dressing. A CHEF GAR de
MANGER known to be specialists of COLD DISHES who heads the cold kitchen arranges
cold items usually in platters with elegant garnish. Fruits and vegetables are usually cut and
carved in a special way.
The presentation requires artistic skills ensuring that harmony and proper
combination of colors are observed.
The word APPETIZER refers of foods that stimulate appetite. Its name is inseparable
from the idea of a meal as a sequence of courses. Appetizer should therefore be served as
the first course. Soup is sometimes omitted to give way for an appetizer. If served is served
before an appetizer, it should be spicy. Clear soup such as consommé, clear oxtail soup, on
real turtle soup are usually served in order to stimulate palate.
A food created in the pantry or gored manger department. They are tidbit-size pieces
or small portions of foods served to stimulate the appetite. It is served as the opening part of
a meal, or they may be the entire menus, as at a cocktail buffet

Classification Of Appetizers

1. Cocktail- this usually consists of shrimps, lobster, crab meat, shell fish, fruits as
well as vegetables juices.
Some cocktail foods are as follows:
Fruit cocktail

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 Shrimp cocktail
Sole fillet cocktail
Grapefruit cocktail
Lobster cocktail
Tomato juice cocktail

2. Hors d’ oeuvres – this is a snack in addition to the menu. While often served
preceding a meal they are sometimes served the food at cocktail parties involving alcoholic
beverages. This type of appetizer is usually served in a buffet.

a. Hot Hors d’oeuvres are served between the soup and fish course. In today’s shortened
menus, they are 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’oeuvresshould stimulate appetite, and therefore should always be served at
the first course in the menu.

Classification of cold Hors d’ oeuvres- (or- durve’)- It is very similar to a canapé and is
used for the same purposes.
• Plate of Hors d’ oeuvres – consist of shrimps, smoked beef, poached eggs,
asparagus spears, sliced tomatoes, boiled eggs, Spanish sardines and lettuce.
Sauce served on the side
• Grisson platter - consists of 2 kinds of cold meat such as ham, smoked beef,
peppered ham, garnished with quail eggs, asparagus, parsley, and gherkins. Sauce
is served on the side.
• Hors d’ oeuvres Platter – is a well presented platter with a limited choice of simple or
expensive foods. The basic rule is quantity but big in quality with attractive
presentation. This platter may consist of patty shell with goose liver mousse,
archioke heart with Waldorf salad, shrimp with jelly, asparagus with mushroom
sardines with rings.
• Assorted Hors d’ oeuvres – can be served on special portioned platters with hors d’
oeuvres dishes or even from a serving cart. A choice of 6 to 10 items including a
center piece of ham and turkey plus spicy salad may be sufficient. When presenting
and serving, try to harmonize the colors for better presentation.
• Rich Hors d’ oeuvres – as the name suggests, rich hors d’ oeuvres include exquisite
specialties usually in a classical form of presentation. It consists of lobster, tartlet
with caviar, beef tenderloin, smoked salmon, waldorf salad, goose liver pate, rolled
fillet of sole, terrine, and others.

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 Example of hors d’ oeuvres:
1. Cheese - bite-size cubes
2. Shrimp-
3. Deviled eggs
4. Cheese balls
5. Ham rolls-
6. Antipasto (ann. tee pass’ toe)
7. Liver pate
3. Canapés – are tiny, open faced sandwiches, of bite size and usually highly flavored or
tangy. They are made of combination or mixes of hors d’ oeuvres but are always served
in a base of bread, toast or crackers.

Parts of Canapés
a. Base - bread and toast cutouts are most widely most used base for canapés.
They offer the lowest food cost though they require more labor. Untoasted bread
for canapés should be firm enough to allow the finished product to be handled
easily. It may be cut thick and flattened slightly with rolling pin and it gives a
pleasing texture and crispness to the product.
Suggestions for canape bases are:
Bread cutouts, Toast cutouts, Crackers, Melba toast, Tiny unsweetened pastry
shells, Tortilla Chips, Cups Biscuits, Tiny biscuits, Polenta cutouts, Miniature
pancakes
b. Spread – it may be a simple butter or softened cream cheese, but it is better to
use more highly flavored spread because, sharp or spicy flavors are better for
stimulating the appetite.

The spread should be thick enough so that it will cling well to the base and that the
garnish sticks to it without falling off..

Spreads may be divided into three basic categories:

• Flavored butter
• Flavored cream cheese
• Meat or fish salad type spreads

Purposes of Spread
• To prevent the base from soaking up moisture from the filling
• To add flavor
• To add moisture or “mouth feel”.

c. Garnish – is any food item or combination of items placed on top of the spread. It
may be a major part of the canapé such as a slice of ham or cheese. It may be a
small tidbit that is selected to add color.
Use a bright garnish to perk up a light-colored food. Accent a soft textured food
with a crisp garnish. Consider the size of the garnish.
Remember, garnishes should enhance, not overshadow or hide the food’s beauty
and flavor.
4. Relishes/Crudites – are pickled item which are raw, crisp vegetables such as
julienne carrots or celery sticks. Relishes are generally placed before the guest in a slightly,
deep, boat shape dish.
5.Petite Salads – are small portions of salads and usually display the characteristics
found in most salads.
6. Chips and Dips – are popular accompaniments to potato chips, crackers, and raw
vegetables. Proper consistency in the preparation is important for many dip. It must not be
so thick that it cannot be scooped up without breaking the chip or crackers, but it mustbe
thick enough to stick to the items used as dippers.

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 7. Fresh fruits and Vegetables – are the simplest appetizers. Fruits are good
appetizers because they give an attractive appearance, fragrance, appealing taste and
delicious flavor. For example, you could serve a platter of thinly sliced cucumbers, chunks of
red and green grapes as well as chunks of mango with toothpicks inserted in them. Since
appetizers are always easy to pick up with fingers, they should never be drippy or messy.
8. Finger foods – are variety of appetizers wherein the only requirement is that you
keep everything small enough to be picked up with the fingers and eaten with little mess. If
you want to serve your favorite homemade sausages, cut them into small pieces, wrap them
with a small piece of pastry shell and bake. Or, serve your favorite baked sweet potato fries
with a mayonnaise – based dripping sauce. Individual quiches filled with ham and cheese is
another good option.

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Name: ___________________________________ Year & Section: _________________

Activity Sheet: Cookery 1 (Q1 – W4)

ACTIVITY SHEET 1. TAKE ME IN

Instruction. Classify the following ingredients listed below according to the parts of the
canapes. Write each ingredient in the box provided for. Write your answer in your test
notebook.

Radish slices Toast cutouts Asparagus tips

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

Canape Base Canape Garnish

Canape Spread

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