TLE 10

QUARTER 2 WEEK 2
 Lesson 1: Tools and materials used in
preparing appetizers

• LO. 5 TLE_HEHS1OHC-IIb-c-5 Identify the

commonly used tools and materials in
preparing appetizer by…
• Identifying used tools and materials in
preparing appetizers.
Lesson 2: Kinds of Appetizer

• LO. 5 TLE_HEHS1OHC-IIb-c-5
Prepare appetizers by…
• Identifying the different kinds of
appetizer
• Making an appetizer.
 Appetizers
literally "apart from the [main] work" or the
first course, are food items served before
the main courses of a meal, typically
smaller than main dishes, and often meant
to be eaten by hand (with minimal use of
cutlery).
Kinds of Appetizers
Bruschetta
(Italian pronunciation: [bruˈsketta ]- is an antipasto from
Italy consisting of grilled bread rubbed with garlic and
topped with tomatoes, olive oil, salt and pepper. Variations
may include toppings of tomato, vegetables, beans, cured
meat, or cheese; the most popular recipe outside of Italy
involves basil, fresh tomato, garlic and onion or mozzarella.
Bruschetta is usually served as a snack or appetizer. In some
countries, a topping of chopped tomato, olive oil and herbs
is marketed under the bruschetta name.
 Hors d’ oeuvres

are small portions of highly

seasoned foods formerly used to
precede a meal served either hot or
cold. Simplicity should be the main
criteria for making the hors d
oeuvres. Although most hors d
oeuvres are served cold, there are
also hot ones.
Canape
Canape is a bite-sized or two bite-sized finger food
consisting of three parts: a base, a spread or topping and
garnish or garniture. They are savoury titbits of food.
They could be served hot or cold. The items should be
dainty, petite, fresh, having an eye appeal and colour
contrasts. There are no set recipes for making canapes.
Individuals or a combination of several different coloured
items are used on the small fancifully cut pieces of bread,
toasted or fried, biscuits, etc. The larger canapes are
termed as ZAKUSKIS after Chef Zakuski.
Relishes/Crudite

Relishes/Crudite are pickled items and

raw, crisp vegetables such as julienned
carrots or celery sticks. relishes are
generally placed before the guest in a
slightly, deep, boat shape dish.
Chips & Dips

Savoury dips are popular accompaniments to

potato chips, crackers, and raw vegetables.
proper consistency is important for many dips
you prepare. 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