Senior High School

COOKERY NCII
MODULE 4: Prepare a Range of
Appetizers
(Q1 - Week 5)

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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.
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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’s is It

INFORMATION SHEET 4.2 Prepare appetizers to enterprise standards including

nutritional and eating qualities (ASEAN:2013)

Many appetizers can be pre made and

stored frozen for long periods of time.
Appetizers on wrapped in pastry will
freeze well. Appetisers that have salad
leaves in them will not freeze.
Appetizers can be cooked then frozen,
thawed and re-heated as needed or they
can be made then frozen, thawed and
then cooked before being served.
When producing meats that are to be used as appetizers such as a satay, it is best to make
them then freeze in thin layers that can easily be thawed and cooked to order.
When meats are cooked they tend to dry: so they are best cooked to order.
There can be confusion regarding exactly what is an appetiser.
An appetiser is something that is served before the meal starts. Spanish tapas are an
excellent example of this style of eating - one or two bites.
• Meat or main component of dish
• Salad, if desired
• Sauce, acidic is normal.
Develop a logical sequence to the preparation
• Do you have the storage capacity for required ingredients?
• Collect all required ingredients

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• Prepare all ingredients as required
• Cook what needs to be cooked.
Not all components will need to be cooked.
• Prepare garnishes that are required.
Remember: When preparing for large number of customers, allow for:
• Meat and non-meat dishes
• Ease of serving
• Finger food is one or two bites
• Toothpick and skewers need to be discarded when the food is eaten
• A balanced selection is required
• What is your customer demographic?

What’s New
INFORMATION SHEET 4.3 Rules for Kitchen Safety and Health

Kitchen awareness is crucial during food preparation and cooking, as well as during clean-up
and daily living. Understanding the hazards present in the kitchen can help you avoid
causing an accident or subjecting your family to a bout of food poisoning.

Be Aware of Kitchen Safety Hazards

In order to stay safe in the kitchen, it's important to understand the dangers present in this
area of your home or workplace. The following hazards are stove and oven hazards,
garbage disposals, small appliances, kitchen tools like knives, and cleaning chemicals.

It's a good idea to periodically review how your kitchen is set up so you can make sure that
everything is positioned and secured in a safe manner. It's also important to keep a fully-
charged fire extinguisher and first aid kit handy in the event of a worst case scenario. When
you are aware of the most common kitchen hazards, it's possible to take steps to prevent
unnecessary injuries and accidents from occurring.

Knife Safety

Using a knife appropriately can help prevent serious injuries. To keep yourself from
sustaining a knife related wound or laceration:

• Always handle knives with caution.

• When picking up a knife, make sure you aren't holding anything else or are distracted.
• Keep your knives sharpened so you don't need to strain while chopping, slicing, or
dicing.
• When chopping round objects, cut one side to make it flat and then lay the flat side
down on your chopping block. This way, you can stabilize whatever item you are
chopping.
• Grasp the knife handle firmly and lay your other hand on top of the knife to prevent any
blade contact.

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Using Appropriate Cooking Tools

To keep hot items from slipping or spilling, use the right cooking utensils. Be sure to:

• Use tongs to handle large, firm products. When handling hot items, grasp them firmly
and be mindful of oil or water splashing.
• Use tools with hand grips if you have difficulty with firmly grasping your cooking tools.
• When using tools that have sharp edges for the first time, go slowly until you get the
hang of it. Graters, zesters and mandolins all have the potential to slice or cut your
fingers or hands if you aren't paying attention, or misuse them.
• Keep utensils clean to prevent food contamination. When hand drying or putting sharp
utensils away, watch where you place your hands.

Handling Hot Dishes

Hot dishes can not only pose a risk to you, but others around you. To stay safe:

• Do not leave stovetop dishes unattended while the burner is on. Use oven mitts when
removing a hot lid from a stovetop dish. Consider turning the pot handles inward or
angled back so you don't accidentally bump them.
• When boiling water, never overfill your pot to prevent the water from overflowing. When
dumping boiling water from the pot, be sure that you have a clear walking path to the
sink and children, pets, and other individuals are not nearby. Use an oven mitt if the pot
handle is hot and pour water slowly into the sink to prevent splashing.
• When removing a dish hot from the oven, be sure that no one who could be injured is
nearby and if so, warn them that the oven will be opened. Use two oven-safe mitts that
fit you properly to remove the hot dish. Ensure that you have a good grip on the hot dish
prior to lifting it up. Hold the hot dish away from your body when walking with it and
place on a heat-safe surface right away.

Knowing How to Handle Kitchen Fires

While kitchen fires don't impact everyone, it is important to be prepared in case one occurs.
To handle grease, microwave, stove, and electrical fires:

• Use a pot pan or pour baking soda over the flames to smother grease fires. Water will
not work and should not be used.

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 • For microwave, stove, or oven fires, shut the door and turn the appliance off. If it is safe,
unplug the appliance and if the fire
continues for several minutes, call the fire
department.
• With electrical fires, do not use water to
extinguish them. It's best to use a fire
extinguisher. Keep a small one in your
kitchen if possible.
• In general, always watch food that's on
the stove, avoid wearing loose clothing
that could catch fire, and double check
that you've turned appliances off when
you are done using them.

Practice Proper Food Safety

In addition to the hazards from heat and sharp objects, the kitchen also presents safety
concerns surrounding food preparation. Improper food preparation can lead to food
poisoning like salmonella. Keep these tips in mind to prepare food safely for yourself and
your family.

How to Cook Safely With Oils

Many people use oils when cooking meat, poultry, and veggies. To prevent injury:

• Heat oil slowly to avoid splashing, which can lead to minor burns.
• When putting your food into the pot or pan, do so slowly so the oil doesn't splash.
• Watch food that's on the stove or in the oven to prevent burning. If you smell something
burning, turn the heat off and wait a few minutes before checking the food in case a
small fire has started.
• Before cleaning your pot or pan, let them cool completely and remember to use pot
holders to prevent your hands from getting burned.
• When using an air fryer, always keep a watchful eye without leaving the room, use dry
hands when operating it, do not leave anything around, on, or near the appliance while
it is on. Never wash the electrical parts of the air fryer when you are ready to clean it to
prevent shock, injury, and machine damage.

Shop Smart
Food safety actually starts before you even get to the kitchen. At the grocery store, keep
these tips in mind:

• Don't buy any food that is past the expiration date.

• Shop for your perishable foods last.
• Do not buy meat in a torn or leaking package.
• When buying meat, place it in an extra bag before putting it in your cart.
• Do not buy dented or damaged cans.

Store Your Food Properly

How you store your food is also an important part of kitchen safety. Keep these tips in mind:

• Refrigerate food within one to two hours, depending on room temperature.

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 • Keep your refrigerator temperature below 40 degrees Fahrenheit and the freezer below
zero.
• Wrap meat securely so it will not leak on other food and store it on a bottom shelf so it
doesn't drip on other foods.
• Use canned foods before the expiration dates. For home-canned food, the National
Center for Home Food Preservation recommends using items within one year.

Wash Your Hands Before Preparing Food

Always wash your hands well with soap and water

before you begin preparing a meal. Over the
course of the day, your hands come in contact
with a variety of bacteria and viruses that can
cause illness. Thoroughly washing your hands
reduces your risk of spreading these diseases.

Thaw Meat Safely

The freezer is a great way to preserve meat until

you're ready to use it, but it's essential that you
use the proper procedures to thaw meat safely.
Otherwise, you put your family at risk for food
poisoning.

Don't Cross-Contaminate Food

Meat, fish, and poultry are more susceptible to certain food-borne pathogens, so it's
important to keep these foods separate from vegetables and other items. Specifically,
the USDA recommends the following guidelines:

• Use separate, clean cutting boards for each type of food. Be sure to use plastic cutting
boards that you can sanitize in the dishwasher and that are in good condition.
• Sanitize other food surfaces after cutting up meat or fish. Use a weak bleach solution
on countertops.
• Wash your hands thoroughly after cutting meat.
• Never return cooked food to the same plate you used for raw food.

Cook Foods Thoroughly

Although a chicken breast or other dish may appear "done," it isn't always safe to eat.
Testing the internal temperature of the item is a better way to check whether it's safe to
consume. To use a food thermometer, insert the sharp end into the thickest portion of the
meat without touching the bottom of the pan or the bones. Wait for the thermometer to give
you a reading.

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The USDA recommends specific temperatures for different types of meat:

• 145 degrees for lamb, beef steaks, veal, and roasts

• 160 degrees for egg dishes, pork, and hamburgers
• 165 degrees for poultry and combination dishes

Use Care When Transporting Food

If you have to take food from one place to another, using coolers and thermoses will help
keep foods at safe temperatures. Using a cooler properly is important. Fill a cooler or ice
chest with ice or ice packs to maintain a cold environment. Pack food tightly, and as soon as
you arrive at your destination, place it in a refrigerator or on ice. This is important for
uncooked as well as cooked meats.

Small Kitchen Appliance Safety

Small kitchen appliances are convenient and are typically easy to clean. To ensure your
safety while using small kitchen appliances make sure you always unplug the appliance
when you are done using it, make sure the cord is unobstructed, and read the manual prior
to using.

Using a Pressure Cooker Properly

When using a pressure cooker, do not overfill it. Be sure to release the pressure prior to
lifting the lid and do not cook large frozen meats as they may not cook through completely.

Crock Pots and Slow Cooker Safety

When using a Crock Pot or slow cooker, it is best to invest in a newer version that is
designed with food safety in mind. The newer versions heat the food evenly and warm the
food once cooked, making it safer to consume. Always use your Crock Pot or slow cooker on
a heat safe, flat surface without other items nearby. Clean your Crock Pot or slow cooker
thoroughly once it has cooled down.

Staying Safe While Using Your Coffee Maker

When using your coffee maker, be sure to not overfill the water and to take caution when
pouring your coffee. Do so by holding the heat safe handle and pouring the coffee into a cup
that is on a flat surface away from children, or pets that could knock it over. If you
accidentally burn yourself, run the injured area under some cool water and head to your
doctor or urgent care for further assessment. Deep clean your coffee maker once a month by
using equal parts vinegar and water and brewing. Rinse thoroughly.

Understanding Toaster Oven Safety

When using a toaster oven, always place the appliance on a heat safe, flat surface. Take
caution when removing hot items from the toaster oven and use oven mitts to remove food
safely. Always unplug the toaster oven when not in use to decrease the risk of fire.

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Use Good Cleaning Practices

Having a clean kitchen is an essential part of having a safe kitchen. This means using proper
procedures to sanitize surfaces and take care of spills.

Sanitize Surfaces

Wash all your countertops and tables with hot soapy water immediately before and after use.
If you're cutting up meat or using eggs, sterilize the surfaces with a weak solution of bleach
and water.

Don't Forget the Sink

The kitchen sink can be a dangerous place when it comes to food-borne pathogens. Rinsing
chicken breasts, scraping dirty dishes, and other tasks can deposit bacteria on this surface.
When you rinse vegetables, wash dishes, or drain pasta, you can inadvertently contaminate
"clean" foods and surfaces with the dirty sink water. Regularly use a cleanser with bleach to
kill harmful germs.

Clean Utensils Well

Your cooking and prep utensils also need to be thoroughly cleaned. Immediately wash
knives in hot, soapy water and dry thoroughly. Don't use wooden utensils for meat dishes,
since it can harm these items to go in the dishwasher. When in doubt, soak utensils in a
bleach water solution to rid them of pathogens.

Use Paper Towels for Hands

Although they aren't a "green" choice, paper towels are safer for drying your hands and
cleaning up spills. Dish towels can easily become contaminated with germs. When that
happens, it's too easy to spread those germs to other surfaces.

Wash Dishcloths and Sponges Regularly

Germs can live in damp sponges and dishcloths,

so it's important to clean or replace these items on
a regular basis. For dishcloths, wash them in your
washing machine using hot water. According to
tests conducted by Good Housekeeping, soaking
sponges in bleach water was the most effective
way to clean them.

Prevent Illness and Accidents

Being aware of kitchen hazards and taking care with your food handling and cleaning can
help keep you and your family safe from accidents and food poisoning. Although these
measures may seem time-consuming, they can prevent illness and accidents and put your
mind at ease.

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Name: ___________________________________Year & Section: ________________

Activity Sheet: Cookery 1 (Q1 - W5)

What I Have Learned

Formative Assessment: Please answer the following in your test notebook.

True or False:
1. Garnishes should enhance not overshadow or hide the food’s beauty and flavor.
2. Spread is used to prevent the base from soaking up moisture from the filling
3. Untoasted bread for canapés should be soft to allow the finished product to be
handled easily
4. The presentation of appetizers requires artistic skills ensuring that harmony and
proper combination of colors are observed.
5. Appetizers are served to satisfy the appetite.

Enumerate the different parts of Canapés (3)

6.
7.
8. Why do you spread the base of your bread when you make canapés? 2 pts.
9.
10.