REPUBLIC OF THE PHILIPPINES

DEPARTMENT OF EDUCATION
REGION I
PANGASINAN DIVISION II
Binalonan
UMINGAN NATIONAL HIGH SCHOOL
Umingan, Pangasinan
I. Objectives:
At the end of the lesson the students are expected to:
a. Identify the origin of appetizer;
b. Clean, sanitize and prepare tools and equipment based on the required tasks; and
c. Classify appetizers according to ingredients.
II. Learning Content:
Topic: Prepare Appetizers ( Perform Mise en Place)
Materials: Laptop, chalk, blackboard
Reference: Technical-Vocational-Livelihood Home Economics Cookery Manual
Quarter 1: pages 62-88.
Integration: Mathematics and Science
III. Procedure:
A. Preliminary Activities:
1. Opening prayer
2. Greetings
3. Checking of attendance
B. Motivation:
I will let my students arrange the jumbled words.
1.PASLAUT-It is used for level off ingredients when measuring and to spread
frosting and sandwich fillings. SPATULA
2. NOEV-is a chamber or compartment used for, baking, heating or drying-OVEN
3. ARPING NIFEK-is used to core, peel, and section fruits and vegetables.
PARING KNIFE
4. LLERCHI-used for keeping cold foods chilled for service. CHILLER
5. CNERFH EFNIK-it is used to chop, dice, or mince food. FRENCH KNIFE

C. Development of the lesson:

1. History of Appetizer.
2. Kitchen tools and Equipment.
3. What are the other tools and equipment used in Preparing Appetizer?
4. What are the classification of Appetizers?
5. Three parts of Canapes.
6. Kinds of Spread
7. Guidelines for Assembling Canapes
8. Cocktails
D. Abstraction:
Why do we need to know the history of appetizer? What do you think is the
importance of tools in equipment in preparing Appetizers?
E. Application:
Each student will be asking to pick a word in the box and I will let them describe the
uses of the following tools/equipment, Canapes, Spread and Cocktails.

IV. Evaluation:
I. Identification
Identify the classification of appetizers.
1.Cocktails 2. Hors D’Oeuvres 3. Canapes 4. Relishes/Crudites
 5. Petite Salads 6. Chips and Dips 7. Fresh Fruits and Vegetables
8. Finger Food
TEST II : True or False
Write True if the statement is correct and Write False is the statement is wrong.
1. Which of the following appetizers are made out thin slices of bread in different shapes?
a. relish b. cocktail c. hors d’oevres d. canapé
2. It is a small pieces of 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
3. Which of the following knife is for trimming and paring fruits and vegetables?
a. butcher knife b. French knife c. paring knife d. shears
4. Which of the following appetizers are made of seafood or fruit, usually with a tart or tangy
sauce?
a. relish b. cocktail c. hors d’oevres d. canapé
5. This is usually juices of orange, pineapple, grapefruit, or tomatoes servwd with cold salad
dressing.
a. relish b. cocktail c. hors d’oevres d. canapés

V. Assignment:
In a ¼ sheet of paper write the things that you learned about the topic that we discussed. Will
be past next meeting.

Prepared by:

CAROL C. CABANIT
SHS Teacher II

Checked by:

WILMART S. CASARENO, M.Ed.

OIC, Office of the Asst. Principal

Approved by:

LORETO V. BORILLO, Ed.D.

Principal IV