Republic Of The Philippines

Department Of Education
Compostela Comval Province
Region XII
Division Of Compostela Valley
CNHS (Center Stage of Education Performance)
A COMPILATION OF COOKERY 9
(APPETIZER)

Submitted By: 9 DIAMOND - GROUP 7

Submitted To: Mrs. Norma Rakiin
01
 GROUP 7 MEMBERS
• Leader: Jaylou Selvano
• Joanlyn Sumaliling
• Hannah Sophia Siarot
• Josielyn Vicente
• Harly Queen Torres
• Chanice Serot
• Sandara Mae Villacorte
• Shane Tusoy

02
 The DepEd Mission

• To protect and promote the right of every Filipino to quality,

equitable, culture-based and complete basic education where
students learn in a child-friendly, gender sensitive and safe and
motivating environment.
• Teachers facilitate learning and constantly nurture every learner.
Administrators and staff, as stewards of the institution, ensure
an enabling and supportive environment for effective learning to
happen.
• Family, community and other stakeholders are actively engaged
and share responsibility for developing life-long learners.

03
 The DepEd Vision
• We dream of Filipinos who passionately love
their country in whose competencies and
values enabled them to realize their full
potential and contribute meaningfully to
building the nation.
• We are learner-centered public institution, the
Department of Education continuously
improves itself to better serve its stakeholders.
 The Core Values
•Maka-Diyos
•Maka-Tao
•Makakalikasan
•Maka-Bansa
 INTRODUCTION
• Appetizers are usually reserved for formal meals and when guests come over. They are traditionally
high in calories and often deep-fried. However, a meal consisting of a few, small, healthy appetizers
can be an interesting and varied alternative to one large unhealthy entrée.
• In this chapter you will find recipes for appetizers, which are healthier than traditional appetizers. You
will see that the sauces are made with fruits and vegetables, therefore giving these dishes bold colors,
while keeping the fat and sodium content relatively low.
• Appetizers can make meals more interesting, but be sure to remember the following:
• Modify an appetizer recipe which calls for deep-frying, by spraying with vegetable oil and then baking.
• Sauces and chutneys can be very high in sodium. Keep an eye on the amount of salt you add to these
items. Replace salt with extra herbs and spices so that the flavor is maintained.
• Use fat-free sour cream or yogurt for creamy dips; and experiment with salsas and dips that are made
of fresh vegetables and fruits.
• Vegetables make great fillings in appetizers. Experiment with your favorite appetizer recipes and
replace the meat with vegetables, such as: spinach, cabbage, broccoli, carrots and mushrooms.
• So remember, a meal consisting of a few healthy appetizers can be an interesting and varied
alternative to one large entrée.
 Table Of Contents
•Learning Outcome 1-Clean,Sanitize and Store Kitchen Tools and Equipment..10
°Cooking Materials
-Kitchen Tools
-Kinds of Knives
-Measuring Tools
-Equipment
•Learning Outcome 2
°Lesson 2- Prepare Appetizers
-History Of Appetizer
-Tools needed in preparing Appetizer
-Classification of Appetizers
-Canapé
-Parts of Canapé
-Suggested Bases for Canapé
-Three Types of Spread
-Food Items use to Decorate Canapé
 Table Of Contents
-Cocktails
-Relishes
-Miscellaneous Hor's de Ouevres
-Fundamental of Plating
-Designing the Platter
 LEARNING OUTCOME 1
Clean,Sanitize and Store Kitchen Tools and Equipment

•Cooking Materials

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