JOINT DELIVERY VOUCHER PROGRAM (JDVP)

COOKERY
Prepare Appetizers
Module 3

Student’s Name: _______________________________Section: _________________

 MODULE

INTRODUCTION

This curriculum on Cookery leads to National Certificate Level II (NCII). This course is designing for a
high school student to develop knowledge, skills, and attitudes in the performance of Cookery tasks. It covers
core competencies namely: (1) Cleaning and maintain kitchen premises, (2) Preparing appetizers, (3) Preparing
salads and dressings, (4) preparing sandwiches, (5) preparing desserts, and (6) Packaging prepared foods.

To the learner:

This module provides varied and relevant activities and opportunities to determine your understanding of
the key concepts and to demonstrate core competencies as prescribed in the TESDA Training regulations in
Cookery.

This module is specifically crafted to focus on the different activities that will assess your level in terms
of skills and knowledge necessary to get a Certificate of Competency and/or National Certificate (NCII).

Successful completion of this specialization ensures that you have acquired the essential skills to be on
your way to becoming a certified chef.

After finishing all the activities in this module,

you can expect to end up with job opportunities
and experienced to set up a business enterprise
which will generate jobs for others.

Content Standard:

The learners demonstrate an understanding of core concepts and underlying theories in cookery lessons.

Performance Standard:

The learners independently demonstrate core competencies in cookery as prescribe in the

TESDA Training regulations.
Objectives:

At the end of this module, you are expected to:

1. Explain dimensions/clusters of PECs and the different characteristics, traits per cluster.
2. Identify job opportunities through customer’s needs and wants and/market analysis;
3. Clean, sanitize and store kitchen tools, equipment, and premises;
4. Prepare appetizers; salad and dressing; sandwiches; dessert;
5. Present appetizers, salad and dressing; sandwiches; dessert
6. Store appetizers; salad and dressing; sandwiches; dessert
7. Packages prepared foods.

LESSON 1

PREPARING APPETIZERS

YOUR OBJECTIVES

At the end of the lesson, you are expected to:

• Perform mise en place.

• Prepare a range of appetizers.
• Present a range of appetizers
• Store appetizers.

Appetizers are small, delicate, flavorful, and attractive portions of food or drinks served or at the beginning
of a meal to stimulate the desire to eat.
This module focuses on the principles and techniques of preparing mouth-watering appetizers as well as
the proper ways of plating and storing it.
But before you can prepare different appetizers, students like you will first perform mise en place. 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 preparational and cooking easy.

LEARNING TARGET 1:
Perform Mise- en Place

TERMINOLOGIST:

Perforated - having a hole or a series of holes.

Swivel – a device that joins two parts so that one of the parts can turn or spin while the other part does not
move.
Crevice – a narrow opening or crack in a hard surface and especially in a rock.

Zest – small pieces of the skin of a lemon, orange or lime that are used to flavor foods.

Caviar – the eggs of a large fish that are salted and eaten as food.

Chutney – a thick sauce that is made from fruits, vinegar, sugar and spices.

Remoulade – a punget sauce or dressing resembling mayonnaise and usually including savory herbs and
condiments.
 Tangy – a sharp distinctive often lingering flavor.

Kebabs - a dish made by pushing a long, thin stick (called a skewer) through pieces of meat and
vegetables and cooking them on a grill.

Quiche – a pie made with egg, milk, cheese and vegetables or meat.

TOOLS AND EQUIPMENT

IN PREPARING APPETIZERS

❖ BALL CUTTER – a sharp edged scoop used for cutting out balls of fruits and
vegetables.

❖ BUTTER CURLER – used for making butter curl.

❖ BUTTER KNIFE – a small knife with a blunt edged blade that is used to apply spreads,
such as butter, peanut butter, and cream cheese.

❖ CAN OPENER – used to open a food thin, preferably with a smooth operation
and comfortable grip and turning knob.

❖ CHANNEL KNIFE – modern hand tool used in making garnishes.

❖ CONTAINERS – these come in different sizes and shapes and are to place
prepared appetizers.

❖ CUTTING BOARD - a wooden or plastic board used for cutting fruits and
vegetables.

❖ EGG SLICER – used to slice eggs.

 ❖ FORK – used to prick, beat and combine ingredients.

❖ FRENCH KNIFE – this is the cook’s right hand, used for chopping, slicing,
and dicing.

❖ GLASS MEASURING CUPS – used to measure liquid ingredients such as water

and oil, usually transparent with the graduation mark on the outer part.

❖ GRATER – used to grate, shred, slice and separate foods such as cheese, carrots, etc.

❖ MEASURING CUPS – come in different sizes to measure dry ingredients.

❖ MEASURING SPOONS – used for measuring liquid and dry ingredients in small
quantity.

❖ MIXING BOWL – designed to have smooth, rounded interior surfaces

with no dents or creases for smooth mixing.

❖ MIXING SPOONS – these come in different sizes and length of handles.

❖ MULTI -PURPOSE KITCHEN SHEARS- used for cutting, used also as a bottle
opener or as a nut cracker.

❖ PARING KNIFE – used for trimming and paring fruits and vegetables.

❖ PEELER – the best one is made of stainless steel with sharp double blade that
swivels, used to scrape vegetables and peel fruits.
 ❖ PORTION SCOOP – these are precisely sized for portion control.

❖ POTATO MASHER – used to press potatoes and other cooked fruits and
vegetables.

❖ RUBBER SPATULA – used for scraping off contents of bowls.

❖ SCRAPER – a rubber or silicone tool used to blend or scrape the food from the bowl.

❖ STRAINER/COLANDER – use to strain or separate liquid from solid.

❖ TONG – used to grab food easily without holding it.

❖ WIRE WHIP – used for mixing thinner liquids.

❖ ZESTER – used to remove citrus peels in thin strips.

CLEANING, SANITIZING AND PREPARING TOOLS AND UTENSILS TO BE USED

Always remember that tools, equipment must be cleaned and sanitized before use. To prevent food
contamination, utensils, tools and equipment surfaces that are in contact with food must be cleaned as often as
necessary. Equipment surfaces that are not in contact with food should also be cleaned frequently to minimize
accumulation of dust, dirt, food particles and others.

Failure to maintain equipment and utensils hygienically and in good condition may cause food poisoning.
Materials to be used for the tools and utensils must be hard so that it will not absorb food materials, smooth so as
be easily cleaned, resistant to rust and chipping.

Equipment must not be made from toxic materials, for example lead, or allowed to wear excessively such
as copper pans that need re-tinning on the inside exposing harmful copper to food.

Kitchen equipment should be designed to be cleaned easily. Easily cleaned equipment is free from
unnecessary ridges, screws, ornamentation, dents, crevices inside square corners and has large smooth areas.
Mincers, sieves, and strainers are difficult to clean, where particles of food can lodge so allowing germs to
multiply and contaminate food when the tool is next used.
ACTIVITY 1:

Answer the following questions briefly: (5pts each)

1. How will you choose kitchen equipment that can be easily cleaned?
2. Why do you have to clean and sanitized kitchen tools and equipment before using it?

ACTIVITY 2:
Choose the letter and write the corresponding words of the best answer. Write your answer on your paper.

1. It is used to remove citrus in thin strips.

a. Spatula
b. Zester
c. Peeler
d. Grater
2. A rubber or silicone tool used to blend or scrape the food from the bowl.

a. Spoon
b. Spatula
c. Scraper
d. Fork
3. This is the cook’s right hand, used for chopping, slicing and dicing.
a. French knife
b. Butcher’s knife
c. Paring knife
d. Channel knife
4. A chamber or compartment used for baking, heating or drying.
a. Refrigerator
b. Oven
c. Mincer
d. Stove
5. It can be slotted, perforated and solid, made of stainless steel or plastic used to spoon liquids and to lift
foods.
a. Ladle
b. Spoon
c. Tong
d. Fork

CLASSIFICATION OF APPETIZERS

Appetizers are of different kinds. These are classified as to canapés, hors-d-eouvres, cocktails, relishes,
chips and dips and many more.

1. COCKTAILS
- 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 shrimp, crabs, or lobsters served with slightly seasoned sauce.
 • These is also made of seafood or fruits usually with tart or tangy sauce, served chilled and
often on a bed of ice.
• The typical cocktail consists of several bite-size pieces of meat, fish, shellfish or fruit serve
with a highly flavored sauce.
Examples:

2. HORS D’ OEUVRES
• Small portions of highly seasoned foods.
• It is a combination of canapès, olives, stuffed celery, pickled radishes and fish.
• It is served on individual plate when guest is seated.
• An hors d'oeuvre, appetizer or starter is a small dish served before a meal in European cuisine.
Some hors d’oeuvres are served cold, others hot. Hors d'oeuvres may be served at the dinner
table as a part of the meal, or they may be served before seating. Formerly, hors d'oeuvres were
also served between courses.

KINDS OF HORS D’OEUVRES:

A. HOT HORS D’ OEUVRES – are served between the soup and fish course and usually described as hot
dish if served with small A La Carte dish.
EXAMPLES:
• beef kebabs
• Cocktail franks
• Meatballs
• Mini eggrolls
• Fried shrimps

B. COLD HORS D’OEUVRES – are served at the first course of the menu.
EXAMPLE:
• Cucumber Appetizer

3. CANAPĚS
- Made out of thin slices of bread in different shapes.
 • Bread maybe toasted, sautéed in butter or dipped in a well-seasoned mixture of egg,
cheese, fish or meat then deep-fat fried.
• It is a finger food.

COMPONENTS:

A. BASE - must be firm enough for guest to handle.

• Bread can be fried, baked or toasted until crispy. It can be cut into various interesting shapes
and sizes.
• Croutons are buttered bread baked in the oven until crisp and brown which are made from
scratch and take the most preparation time of all the bases.
B. SPREAD
• it holds the main body of the canapes and provides a fat barrier which prevents the base from
getting soggy.
• it adds moisture and flavor to the canapés.
Example:
Butter
Mayonnaise
Cheese Cream
C. MAIN BODY
• the savory part of the canapes. It can be made of meat, fish/seafood or vegetables. It should
be consistent with the shape of the base.
Example:
Tuna flakes cucumber slices
Salmon pickles
Sardines tomatoes
Lobster radish slices
Ham pickles onions
Salami chutney

D. GARNISH
• add eye appeal and enhances the main body giving additional color, design and texture or
flavor accent to the canapes.
• Some garnishes are selected mainly to augment the visual impact of the plate, while others
are selected specifically for the flavor they may impart.
EXAMPLE:
o an range from finely chopped vegetables, scallions, and herbs to caviar or truffle oil.

4. RELISHES
• these are raw or pickled vegetables cut into attractive shapes
served appetizers.
• Raw vegetables which is cut into bite-size serve with deep sauce
such as celery, carrots, broccoli stems and radish.
• Pickled items – such as cucumber pickles, spiced beets and other
preserved fruits and vegetables.

5. CHIPS AND DIPS

• accompaniments for raw vegetables, potato dips and
crackers. Any mixture of spreads can be used as dips.

6. PETITE SALAD
• small pieces of food such as pasta, meat, fruits or
vegetables that usually mixed with dressing (as
mayonnaise) or set in gelatin.
 7. FRESH FRUITS AND VEGETABLES
- Fruits are often thought of as a dessert or snack but if fruits are
combined with healthy and colorful ingredients, fruits play a whole
new role as appetizers.
- Vegetables on other hand, are quick and easy to prepare spending
less time in the kitchen and more time with the guest.

METHODS OF PREPARING APPETIZERS

VOCABULARY:

➢ PITCH – the white covering that is found under the skin of oranges and lemons.
➢ WHET – to make something, such as a person’s appetite sharper or stronger.
➢ AESTHETIC – of or relating to art or beauty.
➢ SKEWERS – a long pointed piece of metal or wood that is pushed through pieces of food to keep
them together or hold them in place for cooking.
➢ QUESADILLA – a Mexican food which consist of a flat piece bread (called tortilla) that is folded
around a filling of meat, cheese or other ingredients and usually fried.
➢ TRANSLUCENT – not completely clear or transparent but clear enough to allow light to pass
through.

PREPARING INGREDIENTS FOR APPETIZERS:

A. WASHING FRUITS AND VEGETABLES

– wash all produce slightly in warm running water. Scrub root
vegetables such as potatoes to remove any dirt. If there are several items to be
washed, put them in a colander and rinse them together.

B. PEELING AND TRIMMING

• to peel skins of firm fruits, use vegetable peelers away from
you. With sharp knife, trim off nay tough or dirty stems and
roots ends. If there are brown spots or bruises, cut them off.

C. CRACKING EGGS
• Tap the egg firmly on a flat surface until the shell cracks. Hold
one end of the egg, pull the shell halves apart over a small
clean bowl. Throw away the shell.

D. ZESTING AND JUICING CITRUS

• To remove the zest of a citrus fruit, firmly rub it over the grating
teeth of a grater-shredder using short strokes. Do not use too much
pressure or you will dig into bitter white pitch underneath. To get
the juice of the citrus fruit, simply roll under your palm the fruit a
few times then cut crosswise. Then squeeze it.
 E. CHOPPING CHOCOLATE
• Place the chocolate piece flat on a clean dry cutting board and
use a serrated knife and cut small chunks off the edge of the
chocolate.

CHOOSING THE APPETIZER:

1. Vary the Number of Selections based on the number of guests – for a small group, choose at least three
different appetizers to serve. Add two or more choices if there are 10-20 guests, 7 choices to 20-40 guests,
if more than 40 provide nine different choices. No matter how big the group is, there is no need to provide
more than nine different appetizers.

2. Pick from the different appetizer families – you will provide enough variety to whet the taste buds of
the guests.
• Garden appetizers such as vegetables, fruits, potatoes and olives.
• Starch appetizers include finger sandwiches, dumplings, pizza, crackers and breadsticks.
• Protein appetizers include meatballs, sliced meats, skewered meats, chicken wings and egg
dishes.
• Snack appetizers include nuts, chips, pretzels, cheese cubes and popcorn.
• Dips and spreads include relishes, preserves, butters and other spread served with crackers,
fruits and vegetables.

3. Complement the main course – Complements are essentially opposite. If your main course is rich, serve
light and fresh appetizers. If main course is a lighter dish, opt for rich appetizer.
- do not repeat flavor too often. If you offer dish with cheese, avoid appetizer platters with
cheese.

4. Consider the aesthetic – choose appetizers with contracting colors and shapes.
• Pale cheese is best served with brightly colored fruits, sandwiches with blunt edges are best
with rounded meatballs, egg or sushi rolls.
• The temperature and texture should also be considered. Try to serve both hot and cold
appetizers. Mix and match crunchy foods with soft or creamy ones.

5. Include at least one convenience item – this include nuts, crackers, cheese cubes, and chips. You can
save and fill up your gusts stomach.

PREPARING THE APPETIZER

1. Prepare enough for your guests

• Plan out the total amount of maximum guests you are anticipating. The standard
rule is to serve 6 pieces each guest.
• However, allot 10-15 pieces per person if you are planning for an evening event for
there is no provision for main courses.
• The amount of time can also change the number of pieces to be served. If you are
planning that appetizer course will last for two hours or more, plan on guest eating
around 10 pieces for every two hours.
• Divide the total number of pieces by number of choices to determine how much
appetizer is to be prepared. For example, if you have 20 guests, you will have 100
pieces per guest and roughly seven choices. That means you need to prepare
approximately 1 ½ dozen (14) pieces of each appetizers.
 2. Cook in advance
A day in advance is ideal for the appetizers that need to be cooked or assembled.
• Hot appetizers should be prepared early and re-warmed as guests start arriving.
• Be sure that appetizers are still crispy, thus using oven is advisable than microwave.
• Do as much preparation as you can earlier in the day, but do not cook appetizers too far in
advance that will become soggy after being refrigerated.

3. Create appealing display

Consider arranging the foods in a unique way or decorating the serving platter to catch the eye
appeal of the liners.
• Use toothpicks and small skewers to hold small pieces of food together.
• Edible decorations can be used in platters such as lettuce, parsley, and edible flowers.
• Appetizers can be holders adding eye appeal to diners.

SERVING THE APPETIZERS:

1. Know when to serve the appetizer

• Set out cold appetizers before the event starts. Hot appetizers are served if most of the
guests have arrived.
• Serve hot appetizers yourself, you will have the chance to interact with the guest.
• Crispy appetizers and those with melted cheese should be served fresh from the oven.

2. Serve some appetizers on trays

• Serving food on trays makes it easier to take the appetizers around each guest.
• Trays also make it easier to refill appetizers.

3. Clear room around the simple appetizers

• Guests are more likely to crowd around the simple choices, so keep a little space around
them to prevent the area from getting too crowded.

4. Set drinks as well

• Your guests will need something to drink as they munch on appetizers. Set up a separate
beverage table where they can get their drinks.
• A punch bowl or pitcher can be set behind the prepared pre-measured beverages for anyone
who wants a refill.

LEARNING TARGET 2:
TLE_HECK9-12PA-IC-5: Present a Range of Appetizers

FUNDAMENTALS OF PALTING

A well-planned menu may falter and 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.
One should make plate layout to improve the presentation as possible. The diner’s first impression of the
food on the plate depends on how the food is plated. Therefore, the look of the plate is a matter worth most careful
thought and study.

The Basic Elements of Plating:

• Create a framework. Start with drawings and sketches to visualize the plate.
• Keep it simple. Select one ingredient to focus on and use space to simplify the presentation.
• Balance the dish.
 a. Color – two or more colors on a plate are usually more interesting than one. Garnish is
also important.
b. Shapes – plan for variety of shapes and forms. Cutting vegetables into different shapes
gives you great flexibility.
c. Texture – Not strictly visual consideration, but important in plating in menu planning.
d. Flavors – one of the factors to consider when balancing colors, shapes, and texture on
the plate.
• Get the right portion size.
a. Match portion sizes and plates. Too small of plate makes an overcrowded, jumbled,
messy appearance. Too large a plate makes the portions look skimpy.
b. Balance the portion sizes of the various items on the plate. Apply logical balance of
portions.
• Highlight the key ingredient.

How to plate appetizers?

- Save the front of the plate or platter for the most attractive appetizer.
- Create a little height to the back portion of the platter, by mounding or stacking
the appetizers attractively. Typically, the food presentation should be low at the front
and rise slightly upward toward the rear of the plate.
- Planning ahead is an important step. Once you put the actual appetizers on the plate,
you do not want to be moving them around. This could create a messy look to the
platter which would be unappealing. Keep it simple.
- Everything on the plate should be edible and complementary to the flavor of the
appetizers.
- Use colorful garnishes like lemon slices or fresh herbs instead of inedible items.
PRINCIPLES AND TECHNIQUES IN STORING APPETIZERS
When the appetizers have been prepared, then they need to be stored. The storing techniques for
appetizers depend on the type of food or on the method on how they are prepared: Is it raw? Is it cooked?
If it is raw, then it needs to be stored and separated from the cooked. Never let the two of them
mix. All prepared foods should be kept chilled or stored in a 4-degree Celcius or less temperature until you are
ready to serve. Fresh foods should not be kept for longer than 3-5 days. Some have longer life span than the
others. Three days is preferable. If prepared raw food is to be stored for longer than three days, it is best to freeze
the product on the first day. However, freezing is best to apply only on pastry-based items and meats.
In storing garnishes like “crisped breads” that do not require cold storage can be stored in sealed
containers at room temperature. Care needs to be taken with the time being stored as flavor and texture can be
changed due to absorption of moisture in the air. Fruits that are being used for garnish should be fresh or need to
produced on the day. Herbs are best used on the day or possibly the next day. To keep moist, it should be kept in
containers with absorbent paper.

ACTIVITY 2:
Fill in the blanks. Complete the following statements by filling in the space with the choices
below:

Edible 4-degree Celcius separated contamination 100-degree Celcius fresh

1. In plating appetizers, everything on the plate should be _______________.

2. High risk food needs to be kept chilled below _______________ for no more than three days.
3. If the appetizer is raw, then it needs to be stores __________ from the cooked.
4. Fruits that are being used for garnish should be ____________ or need to be produced on the day.
5. Dry goods need to be kept in a secure environment to eliminate the possibility of ______________.

ACTIVITY 3:
Directions:
1. Prepare and present hot appetizer.
2. Rubrics is provided to ensure the quality of your products.
3.

CALAMARES
Ingredients:
1 medium to large squid, cleaned
1 tsp. salt
½ ground black pepper
2 beaten eggs
All-purpose flour for dredging
Bread crumbs

Procedures:
1. Slice the squid into rings.
2. Combine sliced squids, salt, and pepper. Let it stand for 15 minutes
 3. Dredge the squid in flour then dip in beaten egg and roll over bread crumbs.
4. Heat cooking oil in a pot.
5. When the oil is hot enough, fry the squid rings until the color turns light brown. Do not
overcook.
6. Remove from oil and drain in paper towel or use a strainer.
7. Serve hot.

ACTIVITY 4:
Directions:
1. Search or prepare your own Cold appetizer.
2. Make your Cold appetizer more captivating and appetizing.
3. Rubrics are provided.
 BLANCIA COLLEGE FOUNDATION INC.
Mabini Street, Molave, Zambo. Del Sur

Name: _____________________________________________ Date:____________Score: ______

CONTENT STANDARD: The learner demonstrates understanding the knowledge, skills attitudes required in
preparing cold and hot appetizer.

PERFORMANCE STANDARD: The learner will be able to prepare and present the Hot Appetizer which is
the CALAMARES.

CRITERIA POINTS
A. INGREDIENTS & TOOLS (20%)

1. Tools needed for plating are complete. 7

2. Tools used are appropriate for plating.

7

3. Ingredients are used are of good quality

6

B. PROCEDURES/FINAL OUTPUT (60%)

1. Appetizers was neatly and creatively 15
arranged on the plate

15
2. Principles of height was evident

3. Combinations of colors used was pleasing

15
4. Neatness and orderliness in plating of
15
appetizers was observed.

C. WORK HABBITS (20%)

1. Cleanliness and sanitation were observed in 8
plating.

6
2. Observed sanitary measures in handling tools
and ingredients.
3. Observed safety precautions while working. 6

TOTAL 100

Comments/suggestion:
__________________________________________________________________________________________________
__________________________________________________________________________________________________

Rated by:
_______________________
Name and Signature