TLE Cookery9 Q1M4Week4 OK

9
TLE
Cookery
Quarter 1 – Module 4:
Classification of Appetizers
(Week 4)
What I Need to Know
This module was designed and written with you in mind. It is to help you master the
nature of Cookery. The scope of this module permits it to be used in many different
learning situations. The language used recognizes the diverse vocabulary level of
students. The lessons are arranged to follow the standard sequence of the course.
Read on to find out!
After going through this module, you are expected to:

1. identify the different classifications of appetizers;
2. discuss the different classification of appetizers; and
3. appreciate the importance of being able to classify the appetizers
This module covers the Introduction/ Learning Objectives, Pre-Assessment, Lesson

Proper, Generalization, Application, Post Assessment.
What I Know
Please do not forget to write the following on your answer sheet:

Name: ___________________________________________ Yr. & Section: ________
Yr. Level & Subject (Specialization): _____________________ Module No: ___________
Name of Activity: What I Know Date: _________________
Directions: Read each of the following questions carefully and choose the letter of
the correct answer.
1. These are finger foods usually served before a meal, or in between mealtimes.
A. Appetizers C. Cocktails
B. Canapés D. Hors D’ Oeuvres
2. These are pickled items or raw, crisp vegetables such as julienne carrots or
celery sticks served with dips.
A. Canapés C. Crudites
B. Cocktails D. Vegetables
3. This is a combination of canapés, olives, stuffed celery, pickled radishes, and
fish.
4. These are small portions of food items that usually display the characteristics
found in most salads.
A. Chips and dips C. Finger foods
B. Cocktails D. Petite salads
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5. These are popular accompaniments to potato chips, crackers, and raw
vegetables.
A. Dips B. Gravy C. Paste D. Sauce
6. These are food items that are meal-starters used to stimulate one’s appetite.
7. These are considered as the simplest appetizer.
A. Canapés C. Fresh fruit and vegetables
B. Chips and dips D. Petite salads
8. These are a 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.
A. Chips and dips C. Finger foods
B. Cocktails D. Petite salads
9. In creating this appetizer, you can make your own combination of different
colored items since there are no set recipes for this.
10. What term is used for larger Canapés?
A. Derv B. Hors D’ Oeuvres C. Petite D. Zakuskis
What’s In
Appetizers
Appetizers are finger foods usually served before a meal, or in between mealtimes.
These are food that stimulates appetite through their attractive appearance,
fragrance, or appealing flavor. These consist of small pieces or portions of highly
seasoned food usually served before a meal to induce and stimulate one’s appetite
Appetizers are also called hors d’oeuvres (French), antipasti (Italian), or starters,
and may range from the very simple to the very complex, depending on the occasion
and the time devoted to making them. They’re a common accompaniment to aperitifs
(a drink before a meal), cocktails served prior to a meal. A good appetizer, whether
hot or cold should be light and served in small quantities. Fresh vegetables and
salads, fruits, meat, or even fish can be made into appetizers.
2
What’s New
Directions: Search the given words from the left in the puzzle. You may copy this
activity and do this activity on a separate sheet of paper, or in your notebook.
https://tools.atozteacherstuff.com/
Questions:
1.) Which word/s you are familiar with?

___________________________________________________________________________
2.) Which word/s are new to you?

___________________________________________________________________________
3
What is It
Classification of Appetizers
1. Cocktails are several bite-sized pieces of fish, shellfish, drinks, and fruits served
with a tangy flavored sauce such as Worcestershire sauce. Other cocktails are
made from juices of orange, pineapple, grapefruit or tomato served with cold salad
dressing. They are usually served chilled and could be in a liquid form or solid.
They must be fresh in appearance and arranged attractively to have an eye
appeal.
2. Hors D’ Oeuvres (pronounced as "or derv") refer to small portions of highly

seasoned foods served either hot or cold. It is a combination of canapés, olives,
stuffed celery, pickled radishes, and fish. In making these, simplicity should be
the main criteria.
3. Canapés are bite-sized or two-bite-sized finger food that could be served hot or
cold. There are no set recipes for making canapes. You can create your own
combination of several different colored items on the cut pieces of bread (toasted
and biscuits, crackers, etc. The items should be dainty, petite, fresh, having an
eye appeal, and color contrasts. The larger canapés are termed as ZAKUSKIS after
Chef Zakuski.
4. Relishes/Crudites (pronounced as “kru days”) are pickled items or raw, crisp

vegetables such as julienne carrots or celery sticks served with dips. Relishes are
generally placed before the guest in a slightly, deep, boat shape dish.
5. Petite Salads are small portions and they usually display the characteristics
found in most salads. They are dainty, artistically arranged, and consist of a base,
body, and garnish. They are served in small quantities.
6. Chips and Dips -Dips are popular accompaniments to potato chips, crackers,
and raw vegetables. Dips must be savory and must be made with proper. This
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.
7. Finger foods are a 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 the pastry shell, and bake. You may
also serve your favorite baked sweet potato fries with a mayonnaise-based dipping
sauce. Individual quiches filled with ham and cheese are another good option.
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8. 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 bell pepper, and baby carrots. For a fruit tray, consider
serving red and green grapes, as well as chunks of mango with toothpicks
inserted in them.
What’s More

Name: ___________________________________ Grade & Section: __________________
Yr. Level & Subject (Specialization): ___________ Module No: _________________
Name of the Activity: What’s More Date: ______________________
Directions: Analyze the content of the pictures below. Determine which

classification of appetizers they belong to and write the at least 2
ingredients used.
Source: https://theviewfromgreatisland.com/ Source: https://www.fromachefskitchen.com/
1. ______________________________ 2. _____________________________
Source: https://www.yourdeparted.com.au/ Source: https://www.myrecipes.com/
3. ______________________________ 4. _____________________________
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Source: http://girlontherange.com/appetizers/ Source: https://www.mccormick.com/
5. _____________________________ 6. _____________________________
Source: https://lilluna.com/veggie Source: http://www.indobase.com/recipes/
7.______________________________ 8. _______________________________
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What I Have Learned

Name: ___________________________________ Grade & Section: ___________
Name of the Activity: What I Have Learned Date: ______________________
Directions: Summarize your understanding of the classification of appetizers by

filling in the diagram below. Use your own words.
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What I Can Do

Name: ___________________________________ Grade & Section: __________________
Name of the Activity: What I Can Do Date: ______________________
Appetizers are used to stimulate the appetite. It is served as a starter or before the
main course. However, Filipinos sometimes enjoy them as a main dish whether on
special occasions or on ordinary days.
Instructions: Write down some popular Filipino appetizers. Then, identify which
classifications they belong to.
Filipino Appetizers Classification

Example:
Meatballs (Bola-bola) Finger Food
1.
2.
3.
4.
5.
6.
7.
8.
9.
10
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Assessment

Name: ___________________________________ Grade & Section: ___________
Yr. Level & Subject (Specialization): ___________ Module No: ________________
Name of the Activity: Assessment Date: ______________________
Directions: Read each of the following questions carefully and choose the letter of
the correct answer.
1. It is a combination of canapés, olives, stuffed celery, pickled radishes, and

fish.
2. In creating this appetizer, you can make your own combination of different
colored items since there are no set recipes for this.
A. Derv B. Hors D’ Oeuvres C. Petite D. Zakuskis
3. This is a savory item that is a popular accompaniment to potato chips,
crackers, and raw vegetables.
A. Dips B. Gravy C. Paste D. Sauce
4. These are considered the simplest appetizer.
A. Canapés C. Fresh fruit and vegetables
B. Chips and dips D. Petite salads
5. The following are the best ingredients for relishes, EXCEPT:
A. bell pepper B. biscuits C. carrots D. celery
6. This refers to small portions of highly seasoned foods served either hot or
cold.
7. What classification of appetizers is served in small quantities?
A. Canapés C. Petite salads
B. Chips and dips D. Zakuskis
8. These appetizers are generally placed before the guest in a slightly, deep, boat
shaped dish.
A. Cocktails B. Relishes C. Sauces D. Zakuskis
9. They are usually served chilled and could be in a liquid form or solid.
A. Cocktails B. Chips and dips C. Petite salads D. Zakuskis
10.These are finger foods usually served before a meal, or in between mealtimes.
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Answer Key
Petite Salad 8.
Fruits & Vegetables 7.
Hors D’ Oeuvres 6.
Finger Foods 5.
Chips & Dips 4.
Relish/Crudite 3.
Cocktail 2.
Canape 1.
What’s More
References
Maghirang, T. et al. In Introduction to Entrepreneurship. Quezon City: Small
Enterprises Research and Development Foundation, Inc. in cooperation with
UP-ISSI. pp: 43-46.
Online Source:
https://tinyurl.com/ycxmo42x
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9

After going through this module, you are expected to:

This module covers the Introduction/ Learning Objectives, Pre-Assessment, Lesson

Please do not forget to write the following on your answer sheet:

1.) Which word/s you are familiar with?

2.) Which word/s are new to you?

2. Hors D’ Oeuvres (pronounced as "or derv") refer to small portions of highly

4. Relishes/Crudites (pronounced as “kru days”) are pickled items or raw, crisp

Please do not forget to write the following on your answer sheet:

Directions: Analyze the content of the pictures below. Determine which

Source: https://theviewfromgreatisland.com/ Source: https://www.fromachefskitchen.com/

Source: https://www.yourdeparted.com.au/ Source: https://www.myrecipes.com/

Source: https://lilluna.com/veggie Source: http://www.indobase.com/recipes/

Please do not forget to write the following on your answer sheet:

Directions: Summarize your understanding of the classification of appetizers by

Please do not forget to write the following on your answer sheet:

Filipino Appetizers Classification

Please do not forget to write the following on your answer sheet:

1. It is a combination of canapés, olives, stuffed celery, pickled radishes, and

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