PA Most Essential Competencies

COOKERY | LAS
Name of Learner: ____________________________Grade & Section: _______________

Learning Strand: _____________________________Date Submitted: ________________
LEARNING ACTIVITY SHEETS
TOPIC: Prepare Appetizers

Learning Outcome 1: Perform Mise en Place
Background Information for Learners:
Appetizers were originally introduced by the Athenians; however, they were unpopular to start
as these tiny meals weren't followed up with a main course, leaving everyone hungry and
wanting more. Aperitifs came about by the Romans and were classified as a liquid appetizer
that typically contained alcohol. These drinks would be shared from a single glass and passed
around the table to all members of the eating party. Aperitifs are still utilized today, typically
with the company of food appetizers. 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 come with the first course. Appetizers can include anything from fish to meat, nuts and
chips. They are often served before dinner or at large family lunches.
This lesson deals with the equipment used in the production of appetizers, classifications of
appetizers, and identification of ingredients used for appetizers according to enterprise
standards.
Learning Competency with Code
Identify the tools and equipment needed in the preparation of appetizers
Clean, sanitize and prepare tools, utensils and equipment based on the required tasks
Classify appetizers according to ingredients
Identify ingredients according to given recipe
TLE_HECK9-12PA-Ic-3
Activity1: What is it?
Mise’ En Place is a French term which means “set in place” that is you have everything ready
to cook and in its place. You should be able to identify and prepare all the needed tools and
equipment as well as all the ingredients to make the preparation and cooking easily
Direction: Arrange the jumbled letters to reveal the word that is being describe. Write your
answers on the space provided below the jumbled letters.
WORDS IMAGE DESCRIPTION

1. LLBA TTERCU sharp edged scoop for cutting out
balls of fruits and vegetables
Practice personal hygiene protocols at all times

COOKERY | LAS
2. BBERUR STULAPA used to scrape off contents of

bowls
3. CHLENNA FEKNI small hand tool in making

garnishes
4. TULASPA used for manipulating foods like

spreading
5. RIWE PHIW used for mixing thinner liquids
6. TERZES used to remove zest or citrus

peels in thin strips
7. TINGCUT DROAB board for cutting fruits and

vegetables.
8. CHENTIK RESHA cutting device for ingredients

like scissors
9. TOTAPO HERMAS designed to press potato and

cooked vegetables
10. RINGPA FINEK used for trimming and paring

fruits and vegetables
Activity 2: More Tool – Draw, Name and Tell

The practical tasks involved in cleaning a kitchen and its equipment, utensils etc. are not
appealing or attractive jobs but they are nonetheless work that must be approached with the
right attitude and done properly.
Direction 1: Draw 5 more tools, utensils and equipment, label and explain the use/s in the
preparation of appetizer. Use the box below for your output. You will be rated with the given
rubrics

COOKERY | LAS
Your answers will be rated using the scoring rubric below.

CRITERIA 4 3 3 1
Exceptionally clear, Generally clear, Lacks clarity, Unclear,
Clear easy to follow able to follow difficult to impossible to
follow follow
The explanation The explanation The explanation
The explanation posed and posed and posed and methods
Concise
posed and methods methods used methods used are used are
used are advanced are appropriate. somewhat inadequate.
simple.
Misunderstanding
Thorough and Partial or not
Substantial or serious
Comprehensive comprehensive comprehensive
explanation misconception on
explanation Explanation
the explanation
Generally Somewhat
Relevant Highly relevant Irrelevant
relevant relevant
Activity 3: Clean with Me!

Remember that tools and equipment must be cleaned and sanitized before use. Equipment
surfaces that are not in contact with food should also be cleaned frequently to minimize
accumulation of dust, dirt, food particles and others most specially to avoid food
contamination
Direction: Explain the following questions briefly and meaningfully.
1. How will you choose kitchen equipment that can be easily cleaned?
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
2. Why do you have to clean and sanitize kitchen tools and equipment before using it?
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
Your answers will be rated using the scoring rubric below
CRITERIA 4 3 3 1
follow follow

COOKERY | LAS
The explanation The explanation The explanation

The explanation posed and posed and posed and methods
Concise
posed and methods methods used methods used are used are
used are advanced are appropriate. somewhat inadequate.
simple.
Misunderstanding
the explanation
Generally Somewhat
relevant relevant
Activity 4:
Appetizers are foods which stimulate the appetite, through their attractive appearance,
fragrance or appealing flavor. It is a small pieces or portions of highly seasoned food, usually
served before a meal to induce and stimulate one’s appetite. It gives appreciation to the food
we eat.
A good appetizer, whether hot or cold should be light and served in small quantities, Fresh
vegetable and salads, fruits, or meat or even fish can be made into appetizers.
Appetizers are of different kinds. These can be classified as canapés (can’ a pay), hors d’
oeuvres (or-dervz), cocktails, relishes, chips and dips and many more.
Direction: Take a look of the following images where you should try to evaluate if you can
identify its name/s based on the description provided.
.
1.________________ 2. ____________________ 3. ______________ 4. _______________
5._____________________ 6. ________________________ 7. ________________________

COOKERY | LAS
Classification of Appetizers:
Cocktails- are usually juices of orange, pineapple, grapefruit or tomatoes served with cold
salad dressings. It may be in the form of a fruit or vegetable juice mixed with little alcoholic
beverage or seafood like shrimps, crabs, or lobsters served with slightly seasoned sauce.
Hors D’ Oeuvres-is is small portion of highly seasoned foods, it is a combination of
canapés, olives, stuffed celery, pickled radishes, and fish. The primary difference is that
they are not served on a crust base or bread. Hors d’oeuvres are served cold or hot.
Canapé- refer to open face sandwich which may be topped with endledd variety og
ingredients. And are made out of thin slices of bread in different shapes. It is a finger food
consisting of three parts: a base, a spread or topping and garnish. They could be served hot
or cold. toasted or fried and biscuits etc. The larger canapés are termed as ZAKUSKIS after
the Chef Zakuski.
Relishes/Crudités- 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.
Petite Salad- are small portions and usually display the characteristics found in most salad.
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 must be thick enough
to stick to the items used as dippers.
Fresh Fruits and Vegetables – are the simplest appetizer. Fruits are good appetizers because
they give an attractive appearance, fragrance, appealing taste and delicious flavor. Since
appetizers should always easy to pick up with the fingers, it should never be drippy or
messy so you need to avoid certain fruits or veggies (for example, chunks of avocado or
watermelon are probably not the best appetizer choices).
Activity 5: Identify – Classify Me!
Canapés are perhaps the most traditional and also the most modern of hors d’oeuvres. This is
no doubt because they are so varied and so versatile. Because they consist of tiny portions of
food presented on bases of bread, toast, or pastry, they are perfect finger food, easily handled
and easily eaten. Nearly any food that can be served in a small portion can be served as a canapé
topping. The variety of possible combinations is nearly unlimited.
Direction 1: Classify the following ingredients listed below according to the parts of canapés.
Write each ingredient in the box provided for.
Tomatoes Salami Butter Peanut Butter Cracker Olive
Roast Beef Crouton Liver Plate Ham Mayonnaise
Base Spread Main Body Garnish

COOKERY | LAS
Direction 2: Arrange the scrambled letter below forming exampoles of hors d’ oeuvres.
SCRAMBLED LETTERS HORS D’ OEUVRES
1. FEED SBABEK
2. CHEQUI
3. TEAMLLABS
4. CAREM FUPF
5. METTESDRUM
Research and File: Make a portfolio of the different kinds of appetizers with their pictures
and recipes. (20)
Your output will be rated using the scoring rubric below
SCORE CRITERIA
50 Properly compiled 20 recipes in a very attractive manner
40 Properly compiled 16-18 recipes in an attractive manner
30 Properly compiled 10-15 recipes in a simple manner
20 Properly compiled 6-9 recipes in a simple manner
10 Compiled >6 recipes in a disorganized manner
Closure:
The function of these foods is to enliven the appetite before dinner, often to the accompaniment
of drinks, so they are generally small in size and spicy or piquant in flavor. There is some
confusion as to the distinction, if any, between the terms appetizer and hors d’oeuvre.
In general, the first course of a multicourse meal is called an appetizer, and the finger foods
served at receptions and with cocktails are called hors d’oeuvres. In some regions, however,
the terms are used interchangeably.
References:
Rondilla, Aida H., et. Al, Technology and Livelihood Education: Cookery: Volume II.
Philippine Copyright © 2016 by Adriana Publishing CO., Inc.
ASEAN 2013 Trainee Manual: Prepare Appetizers and Salads
https://www.arlingtonschools.org/site/handlers/filedownload.ashx?moduleinstanceid=2111&
dataid=8145&FileName=Chap-19-Sandwiches--Appetizers.pdf
Professional Cooking 7th Edition. Copyright © 2011, 2007, 2003, 1999 by John Wiley &
Sons, Inc.

COOKERY | LAS
Name of Learner: _____________________________Grade & Section: _______________

Learning Strand: ______________________________Date Submitted: ________________

Learning Outcome 2: Prepare range of appetizers
Many appetizers can be pre made and stored frozen for long periods of time. Appetizers on
wrapped in pastry will freeze well. Appetizers 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.
Hors d’eouvres is often served preceding a meal, they are served as the food at cocktail parties
involving alcoholic beverages
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.
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. It may consists 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.
Differentiate between hot and cold appetizers
Prepare a variety of appetizers
Evaluate the finished product
Rate the finished product using rubric

COOKERY | LAS
Follow workplace safety procedures

TLE_HECK9-12PA-Id-h-4
Activity 1: Prepare the Ingredients for Appetizers
Possible variations of appetizers are almost limitless, they can involve the preparations of
marinated meta fish, seafoods, fruits or vegetables.
Directions: Identify the preparation procedures inn making appetizers.

_________________ 1. The process of slightly rubbing the produce in warm running water
to remove any dirt, could be done individually or in a group using colander.
___________________ 2. The process of removing skins of firm fruits and vegetables away
from you or trimming off any tough or dirty stems and root ends.
___________________ 3. Tapping the egg firmly on a flat surface until the shell cracks.
___________________ 4. Firmly rubbing over the citrus in a grating tooth of a grater-
shredder using short strokes
___________________5. Placing the chocolate piece flat on a clean dry cutting board and
use a serrated knife and chunks off the edge of the chocolate.
Activity 3: Choosing the Appetizer
There are factors to consider in choosing your appetizer. Develop a logical sequence to the
preparation:
Do you have the storage capacity for required ingredients?
Collect all required ingredients
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 discard when the food is eaten
A balanced selection is required
What is your customer demographic?
Direction: Plan and prepare appetizer one of the recipes you had compiled. Use the rubric
that follows to evaluate your finished product. You may compare your output with your
classmates.
Scoresheet for Appetizers:

Criteria Points
A. Ingredients & Tools
Tools needed for plating are complete
Tools are appropriate for plating
Ingredients used bare of good quality

COOKERY | LAS
B. Procedures/Final Output
Appetizer was neatly and creatively arranged on plate
Principles of height was evident
Combination of colors used was pleasing
Neatness and orderliness in plating of appetizer was observed
C. Work Habits
Cleanliness and sanitation was observed in plating appetizer
Observed sanitary measures in handling tools and ingredients
Observed safety precautions while working
Total
Activity 4: Safety comes first!
Kitchen awareness is crucial during food preparation and cooking, as well as during clean-up
and daily living. Health and safety are everybody’s responsibility. If careful thought and
study are given to all practical jobs, wastage of time, labor and materials can often be
eliminated.
Everyone in the food establishment will be protected if occupational health and safety
procedure is observed. If one is aware in maintaining discipline in work, untoward incidents
will be controlled.
Direction 1: tell whether the following practices are applicable or not applicable for OHSP?
_________________ 1. Cleaning and sanitizing working areas.
_________________ 2. Washing of hands before and after preparing appetizers.
_________________ 3. Wearing of personal protective equipment (PPE).
_________________ 4. Maintaining and storing tools and equipment
_________________ 5. Preparing and presenting contaminated food.
Direction 2: Answer the following questions briefly and meaningfully.
1. What would you do if the workplace is hazardous to your health?

___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
2. How can you contribute in making your workplace safe and hazard free?
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
__________________________________________________________________________
Your answer will be rated with this rubric:
CRITERIA 4 3 3 1
follow follow
The explanation The explanation
The explanation The explanation
Concise posed and posed and methods
posed and methods posed and
methods used used are
used are advanced methods used are
are appropriate. inadequate.

COOKERY | LAS
somewhat
simple.
Misunderstanding
the explanation
Generally Somewhat
relevant relevant
Remember:
Hazard - refers to any potential problem which may endanger the safety of the
consumer of food.
Critical Point – refers to a problem that could be a real risk to the consumer which
may result in hazardous food being consumed
Controls – needed to pertain elimination of potential hazard or reduction to an
acceptable level.
Closure
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
References:
Sons, Inc.

COOKERY | LAS

Learning Outcome 3: Present range of appetizers
Appetizers can be more appreciated if presented attractively like the saying goes “the eyes eats
first”.
Plate presentation is the process of offering the appetizer to guests in a stylish and pleasing
manner. It requires skills, style and creativity.
This lesson will provide you the knowledge, skills and understanding in presenting range of
appetizers.
Identify the fundamentals of plating
Identify the accompaniments of appetizers
Present appetizers attractively
Observe sanitary practices in presenting appetizerrs
TLE_HECK9-12PA-Ii-5
Activity 1: Plate the appetizer
A well-planned menu may falter or fail if the presentation is not well done. The moment the
food is presented to the diner, it can turn off the appetite if it is not properly arranged. An
aesthetically pleasing plate can sharpen it.
Direction: Identify the basic elements of plating being described in each sentence.
Highlight the key ingredients Get the right portion size
Balance the dish Keep plating simple Create a framework
1. Have a sketch or drawing and visualize the plate to be used.

___________________________
2. Select one ingredient to focus on. Use the space on the plate to simplify the presentation.
__________________________________________
3. Presentation of food should not over power flavor and function. Play with color, texture
and sizes. _______________________________________________
4. The right amount of ingredients and the plate should complement the meat dish.
____________________________________________________
5. The main ingredient should stand out, but give equal attention to the plate, garnishes and
sauces used. ______________________________________________

COOKERY | LAS
Activity 2: Garnish Rules
Garnishes for appetizers tend to be kept to a minimum. Garnishes should be prepared on a

daily basis as they lose their crispness as they age.
The word garnish is derived from a French word meaning “to adorn” or “to furnish.” In
English, we use the word to mean “to decorate or embellish a food item by the addition of
other items.”
Direction: Tell whether the statement or TRUE or FALSE on the rules of garnishing meat
dishes.
_________ 1. The garnish should be edible.

_________ 2. Garnishes should be natural, odd looking and clean
_________ 3. It should be simple, elaborate and overdone.
_________ 4. Garnishes should be neatly done or arranged to enhance the food
_________ 5. Garnishes should also be expensive to make it interesting
_________ 6. The color of the garnish can be based from the color of the rainbow
_________ 7. Garnish should cover the entire dish
_________ 8. The color should harmonize with the food being garnished
_________ 9. It should be suitable in character, size and flavor to the food adorned
________ 10. Garnish is arranged artistically in proportion to the cut slices
Accompaniments of Appetizers
Accompaniments of appetizers are sometimes highly flavored seasonings of various kinds. The
purpose is to improve its flavor or to counteract its richness or texture.
Accompaniments need to relate to the main element in the dish. They must not dominate but
must compliment.
Activity 3: Be guided with the guidelines!
Plating is apportioning meat on a plate, presented with garnishes to make the
presentation of food appealing to the eyes of the diners. There are guidelines will help you
plate attractive, appealing food, no matter what plating style you are using.
Direction: Identify the guidelines being described in each sentence.
Keep food off the rim of the plate Maintain unity

Arrange the items for the convenience of the customer Keep it simple
Keep space between items, unless, of course, they are stacked on one another
Make every component count. Using a sauce or gravy: add it attractively
1. This guideline means, in part, selecting a plate large enough to hold the food without it
hanging off the edge. In general, the rim should be thought of as the frame for the food
presentation. ___________________________________________________________
2. Put the best side of the meat forward. The customer should not have to turn the item
around to start on it.
_____________________________________________________________
3. Don’t pile everything together in a jumbled heap. Each item should have its own identity.
________________________________________________________

COOKERY | LAS
4. Basically, there is unity when the plate looks like one meal that happens to be made up of
several items rather than like several unrelated items that just happen to be on the same plate.
Create a center of attention and relate everything to it.
________________________________________________________
5. Garnishes are not added just for color. Sometimes they are needed to balance a plate by
providing an additional element. _____________________________________________
6. Sauces are essential parts of many dishes, but sometimes ladling sauce all over an item
hides colors and shapes. Always think of the sauce as part of the overall design of the plate.
________________________________________________
7. One of the simplest plating styles can also be one of the most attractive if it is carefully
done—that is, placing only the meat or fish item and its sauce, if any, in the center of the
plate, and serving vegetable accompaniments in separate dishes.
______________________________
Remember: Serve hot foods hot, on hot plates. Serve cold foods cold, on cold plates.
Your arrangement of beautiful food will not make much of a final impression if you forget
this rule.
Activity 5: Sketch it!

Direction: Below is a suggested recipe of appetizer, draw a simple sketch on how are you
going to present it aesthetically appealing to the guests.
Suggested Recipe: Calamares
Ingredients:
• 1/2 lb medium to large sized squid cleaned and sliced into rings
• 3/4 cup all-purpose flour
• 1 piece raw egg beaten
• 3/4 cup breadcrumbs
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 cups cooking oil
Procedure
1. Combine squid, salt, and ground black pepper then mix well. Let stand for 10
minutes.
2. Heat a cooking pot the pour-in cooking oil.
3. Dredge the squid in flour then dip in beaten egg and roll over breadcrumbs.
4. When the oil is hot enough, deep-fry the squid until the color of the coating turns
brown. Note: This should only take about 2 to 3 minutes in medium heat. Do not
overcook the squid.
5. Remove the fried squid from the cooking pot and transfer in a plate lined with paper
towels.
6. Serve with sinamak or Asian dipping sauce.
7. Share and enjoy!

COOKERY | LAS
Sketch:
Closure:
Present hot and cold appetizers including garnishes and accompaniments according to
enterprise standards
Present in professional manner to meet customer expectations:
Large platters need to be laid out in symmetrical patterns
Do not put all of one variety on one side:
Makes it hard for people to reach across
Start in centre and fan to outside
References:
Sons, Inc.

COOKERY | LAS

Learning Outcome 4: Store appetizers
In cooking, excess gradients or even cut-outs are very normal in maintaining quality food
production. Quality trimmings are the excess cut-outs in the process of food production. They
are usually pieces of food which do not go with your standards and are too precious to throw
away.
Storing salads and appetizers is one of the most important activities done after preparing them
to maintain freshness and avoid spoilage.
Storing food in proper containers or packaging helps maintain their freshness, quality, and
taste. Choosing the proper packaging not only prolong foods’ freshness but it also enhances
its appearance making it palatable
This lesson deals with storage of salads and appetizers using appropriate container to sustain
quality and taste.
Utilize quality trimmings
Keep appetizers in appropriate conditions to maintain their freshness, quality and taste
TLE_HECK9-12KP-Ij-6
Activity 1: Take the Pretest
Direction 1: Below are jumbled letters. Arranged the jumbled letters to form new words.
1. SALPICT – ________________________________
2. OWDO - ___________________________________
3. SLGAS - ___________________________________
4. MINLUAUM - ______________________________
5. APREP - ___________________________________
Direction 2: Encircle the correct answer
1. This are organic polymeric materials that can be molded into the desired shape.
a. Plastic c. Cardboard b. Wood d. Paper
2. It is an inert material that is impermeable to gases and vapors.
a. Plastic c. Cardboard b. Wood d. Glass

COOKERY | LAS
3. It is increasingly used for canning due to its lightness, low cost and capacity to be recycled.
a. Copper c. Cardboard b. Aluminum d. Paper
4. It is a material made up of several superimposed layers of paper, making it thicker, harder
and more resistant than paper.
a. Aluminum c. Cardboard b. Wood d. Paper
5. This is a very cheap, lightweight product with excellent printing capacity.
6. This is to reduce the temperature of food.
a. Refrigerate c. Cold Storage b. Chilling d. Packaging
7. It is the process of preserving food by means of refrigeration.
8. This is to keep food cold or cool.
9. The lightness and versatility of these have been confirmed over decades in the processing
and packaging of food.
10. It is a recyclable product, since it can be used as a container repeatedly.
Activity 2: Utilize Trimmings

There is a notion that those who are blessed with culinary skills are those who can turn even
the simplest ingredients into a delightful dish. A skilled artist and artisan would bring out the
best potential in whichever tools and materials they have, just as a chef can create wonders
with the raw material they are provided with. It is essential to utilize every bit of all the
ingredients to maximize use and cut cost.
In utilizing quality trimmings, one must posses certain resourcefulness to ensure the maximum
potential use of every ingredient. Every ingredient is important and cost money, it would be a
total waste to just throw it away. For instance the trimmings coming from the greens from
salads can be made as a garnish for canapés, excess cut vegetables from soups can be made as
side dish for the main course, bread trimmings can be cooked into croutons or into bread
pudding. There is a world of possibilities in cooking if you just put your mind to it.
Direction: Let us play Think and Share: Inside a box there should be 10 common ingredients
used in making appetizers. You will then identify the ingredient and name two different dishes
that ingredient could be used for. No repetition of answers

COOKERY | LAS
Common Ingredients Appetizer Other Dishes

Example: Croutons (Trimmings of
canapé
Loaf bread bread)
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
Remember: Wasting should never be part of cooking. As we learned the importance of

utilizing quality trimmings, we now move to keeping our produce fresh, high quality and tasty.
It is a must to ensure our efforts not to go to waste by storing or packaging our foods properly
to prevent spoilage
Activity 2: Draw and Design!

Keeping prepared products stored safely cannot be achieved if the containers in which they are
contained are not suitable for the job. Storage containers must be clean and durable, impervious
to liquids and must be in good condition
Storage container must be washable. You must be able to sanitise them for future use. They
must be stackable for easier storage when not in use.
Stainless steel is the BEST containers for fresh meat storage. Cost is the biggest deterrent to
using stainless steel.
Food grade plastic is second best storage containers, but they get scratched and need to be
changed when the scratching is too bad as scratches can harbour bacteria. Single plastic use
items can be cost effective but must not be washed and re-used.
All storage containers must be able to be covered, either with a fitted lid or be small enough to
be covered with plastic wrap to securely hold in product. Reduces spillage, reduces cross
contamination and easier to affix labelling.
Best containers for storing large quantities of prepared product is large shallow containers that
will take 1 or 2 layers. Too many layers will cause the uncooked product to squash when
stacked. If they are frozen before they are stacked then that will be acceptable.
Follow FIFO rule. Stock rotation.

COOKERY | LAS
Direction: Draw and design a packaging suited for your chosen appetizer
Name of Appetizer: __________________________
Closure
When the appetizers have been prepared then they need to be stored. At what point the
preparation is at is also very important:
• It is still raw?
• Is it cooked?
If it is raw then it needs to be kept separated from cooked. Never let the 2 of them mix. All
prepared foods must be kept chilled or stored in a 4°C or less temperature until you are ready
to serve. Fresh foods should not be kept for longer than 3 – 5 days. Some have a longer life
than others. 3 days is preferable.
If prepared raw food is to be stored for longer than 3 days it is best to freeze the product on day
1, however, freezing should be done when the product is wrapped in single layers and then
frozen: This makes it easier to thaw when required. Always freeze in batches of 10 - easier to
counts.
Freezer should be operating at below -15°C or less (-18°C preferable). Never freeze for more
than 3 months
References:
Sons, Inc.
Prepared by:
KATHRYN C. EUGENIO
Teacher III, TLE Department

PA Most Essential Competencies

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COOKERY | LAS

Name of Learner: ____________________________Grade & Section: _______________

TOPIC: Prepare Appetizers

WORDS IMAGE DESCRIPTION

Practice personal hygiene protocols at all times

2. BBERUR STULAPA used to scrape off contents of

3. CHLENNA FEKNI small hand tool in making

4. TULASPA used for manipulating foods like

5. RIWE PHIW used for mixing thinner liquids

6. TERZES used to remove zest or citrus

7. TINGCUT DROAB board for cutting fruits and

8. CHENTIK RESHA cutting device for ingredients

9. TOTAPO HERMAS designed to press potato and

10. RINGPA FINEK used for trimming and paring

Activity 2: More Tool – Draw, Name and Tell

Practice personal hygiene protocols at all times

Your answers will be rated using the scoring rubric below.

Activity 3: Clean with Me!

Practice personal hygiene protocols at all times

The explanation The explanation The explanation

5._____________________ 6. ________________________ 7. ________________________

Practice personal hygiene protocols at all times

Practice personal hygiene protocols at all times

ASEAN 2013 Trainee Manual: Prepare Appetizers and Salads

Practice personal hygiene protocols at all times

Name of Learner: _____________________________Grade & Section: _______________

TOPIC: Prepare Appetizers

Practice personal hygiene protocols at all times

Follow workplace safety procedures

Activity 1: Prepare the Ingredients for Appetizers

Directions: Identify the preparation procedures inn making appetizers.

Activity 3: Choosing the Appetizer

Remember: When preparing for large number of customers, allow for:

Scoresheet for Appetizers:

Practice personal hygiene protocols at all times

Activity 4: Safety comes first!

Direction 2: Answer the following questions briefly and meaningfully.

1. What would you do if the workplace is hazardous to your health?

Practice personal hygiene protocols at all times

ASEAN 2013 Trainee Manual: Prepare Appetizers and Salads

Practice personal hygiene protocols at all times

Name of Learner: _____________________________Grade & Section: _______________

Activity 1: Plate the appetizer

Balance the dish Keep plating simple Create a framework

1. Have a sketch or drawing and visualize the plate to be used.

Practice personal hygiene protocols at all times

Activity 2: Garnish Rules

Garnishes for appetizers tend to be kept to a minimum. Garnishes should be prepared on a

_________ 1. The garnish should be edible.

Direction: Identify the guidelines being described in each sentence.

Keep food off the rim of the plate Maintain unity

Practice personal hygiene protocols at all times

Activity 5: Sketch it!

Practice personal hygiene protocols at all times

Practice personal hygiene protocols at all times

Name of Learner: _____________________________Grade & Section: _______________

Activity 1: Take the Pretest

Practice personal hygiene protocols at all times

Activity 2: Utilize Trimmings

Practice personal hygiene protocols at all times

Common Ingredients Appetizer Other Dishes

Remember: Wasting should never be part of cooking. As we learned the importance of

Activity 2: Draw and Design!

Name of Learner: ______________Grade & Section: _

5._ 6. 7. ____

Name of Learner: _______________Grade & Section: _

Name of Learner: _______________Grade & Section: _

Name of Learner: _______________Grade & Section: _