REMINDER: ALWAYS

WEAR YOUR PPE

PERSONAL
PROTECTIVE
EQUIPMENT
APPETIZERS Chapter 2
01 02 03 04
Perform mise Prepare range Present range Store
en place of appetizers of appetizers appetizers

LEARNING OUTCOMES
APPETIZERS are small,
delicate, flavorful and
attractive portions of food
or drinks served before or at
the beginning of a meal to
stimulate the desire to eat.
 Mis 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
easy.
MIS EN PLACE
TOOLS AND
EQUIPMENT IN
PREPARING
APPETIZERS
KITCHEN TOOLS

BALL CUTTER – a sharp edged scoop BUTTER CURLER – used for making
used for cutting out balls of fruits and butter curl
vegetables
KITCHEN TOOLS

BUTTER KNIFE – a small knife with a blunt CAN OPENER – used to open a food
edged blade that is used to apply spreads, tin, preferably with a smooth operation
such as butter, peanut butter and cream and comfortable grip and turning knob.
cheese
KITCHEN TOOLS

CHANNEL KNIFE – modern hand tool CONTAINERS – these come in different

used in making garnishes sizes and shapes and are used to place
prepared appetizers
KITCHEN TOOLS

CUTTING BOARD – a wooden or plastic EGG SLICER – used to slice eggs

board used for cutting fruits and
vegetables
 KITCHEN TOOLS

FORK – used to prick, beat and combine FRENCH KNIFE – this is the cook’s right
ingredients hand, used for chopping, slicing and dicing
 KITCHEN TOOLS

GLASS MEASURING CUPS – used to GRATER – used to grate, shred, slice and
measure liquid ingredients such as water and separate foods such as cheese, carrots etc
oil, usually transparent with the graduation
mark on the outer part
 KITCHEN TOOLS

MEASURING CUPS – come in different MEASURING SPOONS – used for

sizes to measure dry ingredients measuring liquid and dry ingredients in
small quantity
 KITCHEN TOOLS

MIXING BOWL – designed to have MIXING SPOONS – These come in

smooth rounded interior surfaces with no different sizes and length of handles
dents or creases for smooth mixing
 KITCHEN TOOLS

MULTI – PURPOSE KITCHEN PARING KNIFE – used for trimming and

SHEARS – used for cutting, used also as paring fruits and vegetables
a bottle opener or as a nut cracker
 KITCHEN TOOLS

PEELER – the best ones are made of PORTION SPOON – these are precisely
stainless steel with sharp double blade that sized for portion control
swivels, used to scrape vegetables and peel
fruits
 KITCHEN TOOLS

POTATO MASHER – used to press RUBBER SPATULA – used for scrapping

potatoes and other cooked fruits and off contents of bowl
vegetables
 KITCHEN TOOLS

SCRAPER – a rubber or silicone tool SPATULA – tool with so many uses such as
used to blend or scrape the food from the spreading butter, icings, loosening baked
bowl products from trays etc.
 KITCHEN TOOLS

SPOON – can be slotted, perforated and STRAINER/COLANDER – used to strain

solid, made of stainless steel or plastic or separate liquid from foods
used to spoon liquids and to lift foods
 KITCHEN TOOLS

TONG – used to grab food easily without WIRE WHIP – used for mixing thinner
holding it liquids
 KITCHEN TOOLS

ZESTER – used to remove citrus peels in

thin strips
 KITCHEN EQUIPMENT

REFRIGERATOR – a thermally insulated OVEN – a chamber or compartment used

compartment used to store food at a for baking, heating or drying
temperature below the room temparature
 KITCHEN EQUIPMENT

MICROWAVE OVEN – used for cooking CHILLER – machine used for keeping cold
or heating food foods chilled for service
CLASSIFICATIONS OF
APPETIZERS
2 CLASSIFICATIONS OF
APPETIZERS

COLD HOT
APPETIZE APPETIZE
RS RS
COLD APPETIZERS

Chips
Canapés Relishes Cocktails
and Dips
Sushi
Fresh
Caviar and
Fruits
Sashimi
 Canapés refer to
open face sandwich
which maybe
topped with endless
variety of
ingredients. These
maybe toasted or
fried, rectangular
or circular in shape.
CANAPÉS (CAN’ A
PAY)
 COMPONENTS OF CANAPÉS
1. BASE – must be firm enough for the guest to handle. This can
be made from number of foods:
Bread can be fried, baked or toasted until crispy. It
can be cut into various interesting shapes as square,
rectangular, oval, cresent, diamond or triangle

Croutons are usually buttered bread baked in the

oven until crisp and brown which made from
scratch and take the most preparation time of all
the bases
 COMPONENTS OF CANAPÉS
1. BASE – must be firm enough for the guest to handle. This can
be made from number of foods:
Toast and Crackers – these are the simplest bases.
They come in assorted sizes, shapes and textures
and are all ready for topping and garnish

Pastry bases are usually purchased ready-made.

They come in different shapes ready to hold spicy
and cheesy fillings or meat paste.
COMPONENTS OF
CANAPÉS
2. SPREAD – Adds moisture and flavor to canapés.
It holds the main body of the canapés and also
provides fat barrier which prevents the base from
getting soggy. Therefore it should be softened but
not melted to allow easy spreading forming the
protective covering of the base.
 COMPONENTS OF CANAPÉS
3. MAIN BODY – The savory part of the canapé. It can be meat, fish/seafood
or vegetables. It should be consistent with the shape of the base.

Examples of Fish and Seafoods

Caviar – the eggs of a large fish that are
salted and eaten as food
Lobster
Tuna flakes
Salmon
Sardines
Smoke Shrimp
Smoke oyster
 COMPONENTS OF CANAPÉS
3. MAIN BODY – The savory part of the canapé. It can be meat, fish/seafood
or vegetables. It should be consistent with the shape of the base.

Examples of Meat
Chicken or Turkey
Ham
Roast Beef
Salami
 COMPONENTS OF CANAPÉS
3. MAIN BODY
Examples of Pickles and Relishes
Asparagus Tips
Capers
Chutney – a thick sauce that is made of
fruits, vinegar, sugar and spices
Cucumber Slices
Olives
Parsley
Pickled Onions
Pickles
Pimiento
Radish Slices
Tomatoes
COMPONENTS OF
CANAPÉS
4. GARNISH – Adds eye appeal and enhances the
main body giving additional color, design, texture
or flavor accent to the canapé. It can be small piece
of herb, olives or any piece of vegetables.
STYLES OF
CANAPÉS
1. BANQUET STYLE
This is designed
simply but can be
produced in large
quantity. This type of
canapé is made from
less expensive food
usually sold for a
lower price
STYLES OF
CANAPÉS
2. ALA CARTE
Individually prepared
canapés which comes in
complex designs.
Premium ingredients are
added making it
expensive than the
banquet style. Ala carte
canapés are made for
special occasions.
 These are very similar to
canapés and it is used for
the same purpose. The
primary difference is that
hors d’oeuvres are not
serve on a crust base or
bread. Hors d’oeuvres are
not finger foods but are
eaten with picks or
cocktail fork. Another
distinction is that the
major ingredient is
HORS D’OEUVRES usually served whole
rather than pureed or
These are appetizers served either hot or cold,
smaller in portion and can be eaten with fork or chopped or made into
fingers. spread.
COMMON EXAMPLES
OF HORS D’OEUVRES
CHEESE
cut into bite-size cubes and
served immediately because
they dry quickly when
exposed to air
COMMON EXAMPLES
OF HORS D’OEUVRES
CHEESE BALLS
Bite-size balls made of cheese
blends such as grated cheddar.
Chilled then rolled in finely
chopped nuts or parsley just
before the service
COMMON EXAMPLES
OF HORS D’OEUVRES
DEVILLED EGGS
hard-boiled eggs which is cut
lengthwise then stuffed with
spread made from their yolks
blended with mayonnaise and
flavorings.
COMMON EXAMPLES
OF HORS D’OEUVRES
SHRIMPS
whole, marinated or served in
ice with an accompanying
sauce such as remoulade or red
sauce.
COMMON EXAMPLES
OF HORS D’OEUVRES
HAM ROLLS
thin slices of ham rolled into
pickles or asparagus or filled
with spread or mousse
COMMON EXAMPLES
OF HORS D’OEUVRES
ANTIPASTO
Italian for “before the food” a
small plate or tray of flavorful
bite size cold foods.
COMMON EXAMPLES
OF HORS D’OEUVRES
LIVER PÂTÉ
seasoned chicken liver or goose
liver paste glazed or baked in a
crust, sliced and serve cold.
 KINDS OF HORS
D’OEUVRES
A. Hot hors d’oeuvres are served between soup and
fish course and usually described as hot dish if
served with small ala carte dish
Example:
Beef Kebabs – a dish made by pushing a long, thin stick
(skewer) through pieces of meat and vegetables and
cooking them on a grill.
Cocktail Franks
Cocktail Sausages
Meatballs
Mini Eggrolls
Mini quiche – a pie made with eggs, milk and vegetables
or meat
KINDS OF
HORS
D’OEUVRES
A. Hot hors d’oeuvres
Example:
Drummetes
Fried Shrimps
Oyster Rockefeller
Stuffed Cream Puffs
 KINDS OF
HORS
D’OEUVRES
B. Cold hors d’oeuvres are
served at the first course of the
menu.
FIVE TYPES OF COLD HORS
D’OEUVRES

1. Assorted hors d’oeuvres –

serving in special portioned
platters with dishes or from a
serving cart
 KINDS OF
HORS
D’OEUVRES
FIVE TYPES OF COLD HORS
D’OEUVRES
2. Grisson Plater – may compose
of two kinds of cold meat such
as ham, smoked beef, peppered
ham, with sauce on the side.
 KINDS OF
HORS
D’OEUVRES
FIVE TYPES OF COLD HORS
D’OEUVRES
3. Hors d’oeuvres Platter – an
attractively arranged platter with a
limited choice of simple or more
expensive foods such as shrimps
with jelly, sardines with onion
rings, tomatoes stuffed with salad.
 KINDS OF
HORS
D’OEUVRES
FIVE TYPES OF COLD HORS
D’OEUVRES
4. Plate of Hors d’oeuvres – may
consist of poached egg, shrimps,
smoked beef, sardines and lettuce
with sauce on the side
 KINDS OF
HORS
D’OEUVRES
FIVE TYPES OF COLD HORS
D’OEUVRES
4. Rich Hors d’oeuvres – presented
with a class or elegance. Appetizers
are served in silver platter such as
lobster with accompaniments in
separate small bowls or containers
 These are made of
seafood or fruits
usually with a tart
or tangy sauce,
served and often on
a bed pf crushed
ice.

COCKTAILS
 COCKTAILS
Most people are familiar with
the ever popular shrimp and
crab cocktails. The typical
cocktail consists of several
bite-size pieces of meat, fish,
shellfish or fruit served with a
highly flavored sauce. In the
fruit cocktail, the “sauce”
would probably be fruit juice
flavored with liquor. Oyster
and clams on the half shell fall
under this group of appetizer.
 These are raw or
pickled vegetables
cut into attractive
shapes served as
appetizer.

RELISHES
 RELISHES
A. Raw vegetable which is also
known as CRUDITÉS from the
French word “cru” meaning raw and
come in bite-size cut served with dips
such as celery, radishes, green and
red pepper, cucumber, cherry
tomatoes, carrots, scallions, zucchini,
cauliflower, and broccoli stems.
B. Pickled items such as cucumber
pickles, spiced beets, and other
preserved fruits and vegetables.
 Accompaniments
for raw vegetables,
potato dips and
crackers. Any
mixture of spreads
can be used as dips.

CHIPS AND DIPS

 Small pieces of food such as
pasta, meat, fruit or
vegetables that usually
mixed with a dressing (such
as mayonnaise) or set in
gelatine.

PETITE SALAD
CHOOSING THE
APPETIZERS
 1. VARY
For a small group, choose at least three THE
different appetizers to serve. Add two or
more choices if there are 10-20 guests, 7
NUMBER
choices for 20-40 guests, if more than
OF
40, provide nine different choices. No SELECTIO
matter how big the group is, there is no NS BASED
need to provide more than nine different ON THE
appetizers. NUMBER
OF GUEST
 You will provide enough variety to whet the
taste buds of the guests.
2. PICK • Garden Appetizers such as vegetables,
fruits, potatoes and olives.
FROM THE • Starch Appetizers include finger
sandwiches, dumplings, pizza, crackers and
DIFFEREN breadsticks
T • Protein Appetizers include meatballs, sliced
meats, skewered meats, chicken wings and
APPETIZER egg dishes.
FAMILIES • Snack Appetizers include nuts, chips,
pretzel, cheese cubes and popcorn
• Dips and Spreads include relishes,
preserves, butters and other spread served
with crackers, fruits and vegetables.
Complements are essentially opposite. If
your main course is rich, serve light and
3.
fresh appetizers. If main course is a lighter COMPLIM
dish, opt for rich appetizer. ENT THE
Do not repeat flavors too often. If you offer MAIN
dish with cheese, avoid appetizer platters COURSE
with cheese.
 Choose appetizers with
contrasting color and shapes.

• Pale cheese are best served

with brightly colored fruits,
sandwiches with blunt edges
are best with rounded
meatballs, eggs or sushi
rolls.

• The temperature and texture

should also be considered.
4. CONSIDER THE Tyr to serve both hot and
cold appetizers. Mix and
AESTHETICS match crunchy foods with
soft or creamy ones.
 5.
INCLUDE This includes nuts, crackers,
AT LEAST cheese cubes and chips. You
ONE can save and fill up your
CONVENIE guest stomach.
NCE ITEM
PREPARING THE
APPETIZER
1. PREPARE ENOUGH
FOR GUESTS
2. COOK IN
ADVANCE
 3. CREATE
APPEALING DISPLAY
SERVING THE
APPETIZER
1. KNOW WHEN TO
SERVE THE APPETIZER
2. SERVE SOME
APPETIZERS ON TRAY
3. CLEAR ROOM
AROUND SIMPLE
APPETIZERS
3. SET DRINKS AS
WELL
STORING THE
APPETIZER
 STORING APPETIZER
Proper storing of food will help maintain food quality
and safety. Food is a perishable product so it is important
to store it at the appropriate temperature for an
appropriate time. Dry storage areas should be maintained
at 50–70°F/10-22°C, refrigerated storage areas should be
maintained at 41 °F or below/5°C or below, and frozen
storage areas should be maintained at 0 °F to -10 °F/0°C
to -23°C.
 STORING APPETIZER
Storing appetizers is one of the most important activities
done after preparing them to maintain freshness and avoid
spoilage. Storage procedures and proper storage conditions
vary depending on each type of appetizer. Cold appetizers
must be refrigerated or frozen. Hot appetizers should
probably be frozen until you're ready to cook them. If they've
already been cooked, they could be refrigerated or frozen
until you want to reheat them. Appetizers like chips or
breadsticks should be stored in an airtight container in the
pantry.
 STORING APPETIZER
The food container protects the foodstuff from physical
damage and contamination by dirt and other foreign materials
during handling. It also prevents the infestation of insects,
rodents, and microorganisms. Moreover, loss or gain of
moisture is controlled and contact with air, light, heat, and
contaminating gasses is minimized.
HISTORY OF
APPETIZER
 1. ANCIENT ROMANS AND
GREEKS
The Ancient Romans and Greeks are depicted
lounging with trays of fresh fruit, wine, olives and
cheese. Their feasting style surely inspired our
modern-day appetizers. Their meals are said to have
been an orgy of Hors D’oeuvre. These included fish
and seasoned vegetables also.
 2. RENAISSANCE (14TH TO
17TH CENTURY)
During the Renaissance (14th to 17th century),
physicians recommended eating small morsels of
salty meats prior to a meal in order to prepare the
digestive.
 2. FILIPINO CUISINE
Filipino cuisine also has a version of appetizer, also
known as “hand food”, called pulutan.
The pulutan are served most often with liquors and
non-alcoholic beverages, and will be offered in
restaurants as well as local dinners, not matter the
country’s region.
Some of the most delicious appetizers
include Filipino Satays (barbecue)
marinated in a special blend, siomai dipped
in soy sauce with squeezed kalamansi
(Philippine lemon), influenced from the
Chinese cuisine, but served in a particular
Philippines manner.
Even on the simplest level, pre-preparation is
necessary. If you prepare only one short recipe, you
must first:

• Assemble your tools.

• Assemble your ingredients.
• Wash, trim, cut, prepare, and measure your raw
materials.
• Prepare your equipment (preheat oven, line baking
sheets, etc.). Only then can you begin the actual
 LAS ACTIVITIES TO ANSWER:

PERFORM MIS EN PLACE – ACTIVITY 1,2,3

PREPARE RANGE OF APPETIZER – ACTIVITY
1,2,3,4
PRESENT RANGE OF APPETIZER – ACTIVITY
1,2,3,4
STORING APPETIZER – ACTIVITY 1,2,3,4
 PERFORMANCE TASK:
PREPARE AN APPETIZER
Direction:
1. Plan and prepare an appetizer. In a long bond
paper, list down the different tools/equipment,
ingredients needed and the steps/procedures in
preparing an appetizer of your choice.
 PERFORMANCE TASK:
PREPARE AN APPETIZER
Direction:
2. Invite a member(1) of your family at home. Serve
the appetizer you have prepared.
 PERFORMANCE TASK:
PREPARE AN APPETIZER
Direction:
3. Let the family member evaluate your output using
the rubric .
 PERFORMANCE TASK:
PREPARE AN APPETIZER
Rubric for Evaluation:
 PERFORMANCE TASK:
PREPARE AN APPETIZER
Direction:
4. Take a picture of the appetizer and another picture
of you holding the appetizer. Post it in your Social
Media Account with the hastags
#12Cookery
#appetizer
#SaCagasatIkawayAngat
PERFORMANCE TASK:
PREPARE AN APPETIZER
DEADLINE
October 1, 2021
5PM