This is the Grade 9 Technology and Livelihood Education (TLE) Cookery self-learning module for Quarter 1, Module 3: Tools, Equipment and Classification of Appetizers According to Ingredients. It was developed by DepEd Region IX as an Alternative Delivery Mode (ADM) module for home-based learning. After working through it, learners can name and explain the kitchen tools and equipment used to prepare appetizers, define what an appetizer is, and classify appetizers according to their ingredients.
On this page 7 sections
What learners will learn
Lesson 1: Tools and Equipment Needed in the Preparation of Appetizers. Learners are expected to:
- identify tools and equipment needed in the preparation of appetizers;
- give the function of the different tools and equipment needed in the preparation of appetizers; and
- value the importance and function of these tools and equipment.
Lesson 2: Classification of Appetizers. Learners are expected to:
- define appetizer;
- classify appetizers according to ingredients; and
- value the importance of appetizers.
Lessons in this module
- Lesson 1: Tools and Equipment Needed in the Preparation of Appetizers. This lesson describes 14 basic kitchen tools and equipment and 10 other tools, from the ball cutter and zester to the chiller and oven, with the job each one does.
- Lesson 2: Classification of Appetizers According to Ingredients. This lesson defines appetizers and explains eight kinds, from cocktails to finger foods. It also explains the three parts of a canapé.
Tools and equipment for preparing appetizers
The module lists these kitchen tools and equipment and what each one is for:
| Tool or equipment | What it is used for |
|---|---|
| Ball cutter | Sharp-edged scoop for cutting out balls of fruits and vegetables |
| Rubber spatula (rubber scraper) | Scraping off the contents of bowls |
| Channel knife | Small hand tool for making garnishes |
| Spatula | Handling foods, such as spreading |
| Wire whip (wire whisk) | Mixing thinner liquids |
| Zester | Removing zest or citrus peel in thin strips |
| French knife | Chopping, slicing, and dicing |
| Paring knife | Trimming and paring fruits and vegetables |
| Butter curler | Making butter curls |
| Cutting board | A protective surface for cutting or slicing ingredients |
| Kitchen shear | Cutting ingredients, like scissors |
| Potato masher | Pressing potatoes and cooked vegetables |
| Chiller | Keeping cold foods chilled for service |
| Oven | Baking |
The other tools and equipment in the lesson are:
- Measuring spoons: for dry and liquid ingredients in small quantities.
- Measuring cups: for dry ingredients. They come in various sizes.
- Glass measuring cup: usually transparent, with graduation marks outside. It is used for liquids like water and oil.
- Mixing bowls: smooth, rounded inside, with no creases where mixture can stick.
- Mixing spoon: a wooden spoon for mixing, in different sizes and handle lengths.
- Fork: for combining ingredients.
- Containers: for storing food.
- Cooking range or stove: gives heat for cooking.
- Refrigerator: keeps things cold.
- Strainer or colander: for draining food.
Classification of appetizers according to ingredients
Appetizers are small portions of highly seasoned food, usually served before a meal, that stimulate the appetite through their attractive appearance, fragrance, or flavor. A good appetizer, hot or cold, should be light and served in small amounts. The module classifies appetizers this way:
- Cocktails: usually juices of orange, pineapple, grapefruit, or tomato. They can also be seafood such as shrimp, crab, or lobster served with a lightly seasoned sauce.
- Hors d’oeuvres: small portions of highly seasoned food, such as canapés, olives, stuffed celery, pickled radishes, and fish. They can be served hot or cold, on individual plates or passed around on a platter.
- Canapés: thin slices of bread in different shapes, toasted, sautéed in butter, or fried. They are finger food with three parts: a base, a spread or topping, and a garnish. Larger canapés are called zakuskis.
- Relishes or crudités: raw, crisp vegetables such as julienne carrots or celery sticks, served in a boat-shaped dish.
- Petite salads: small portions of salad.
- Chips and dips: dips served with potato chips, crackers, and raw vegetables. A dip should be thick enough to cling to the chip but not so thick that the chip breaks.
- Fresh fruits and vegetables: the simplest appetizers, such as a platter of cucumber slices, red bell pepper, and baby carrots, or grapes and mango chunks on toothpicks.
- Finger foods: any appetizer small enough to pick up with the fingers and eat with little mess, such as sausage pieces wrapped in pastry, sweet potato fries with dip, or small ham and cheese quiches.
The three parts of a canapé
- Base: holds the spread and garnish. Toasting it gives firmer crispness. Examples are bread or toast cutouts, crackers, melba toast, tiny biscuits, pastry shells, polenta cutouts, and miniature pancakes.
- Spread: keeps the garnish from falling off. Types are flavored butter, flavored cream cheese, and meat or fish salad spreads.
- Garnish: any food placed on top of the spread to add color, design, texture, or flavor.
How to use this module
Each lesson follows the same order: What I Know (pretest), What’s In (review), What’s New, What is It (discussion), What’s More, What I Have Learned, What I Can Do, Assessment, and Additional Activities.
- Learners: Answer the pretest first to check what you already know. Write all answers on a separate sheet or in your test notebook, not on the module. Check your work with the answer key at the end, and use it honestly.
- Parents: Help your child follow the parts in order and read the directions before each activity.
- Teachers: The Notes to the Teacher describe the module as flexible ADM learning. Activities such as classifying canapé ingredients into base, spread, and garnish work well for checking understanding.
Frequently asked questions
What grade and quarter is this Cookery module for?
It is for Grade 9 TLE Cookery, Quarter 1, Module 3.
What lessons does the module cover?
Lesson 1 covers the tools and equipment needed to prepare appetizers. Lesson 2 covers the classification of appetizers according to ingredients.
What are the classifications of appetizers in the module?
Cocktails, hors d’oeuvres, canapés, relishes or crudités, petite salads, chips and dips, fresh fruits and vegetables, and finger foods.
What are the three parts of a canapé?
A canapé has a base that holds the spread and garnish, a spread that keeps the garnish in place, and a garnish that adds color, design, texture, or flavor.
Does the module have an answer key?
Yes. The answer key at the end covers the pretests, activities, and assessments of both lessons.
Full text of the module
The text below is a transcription of the PDF above, as printed.
TLE – Cookery Quarter 1 – Module 3: Tools, Equipment and Classification of Appetizers According to Ingredients
CO_Q1_TLE9_Cookery_Module3
9
[illustration: students reading and studying outdoors, under a tree, and at a desk, with a teacher and a globe]
TLE–COOKERY Grade 9 Alternative Delivery Mode Quarter 1 –Module 3: Tools, Equipment and Classification of Appetizers According to Ingredients First Edition, 2020
Republic Act 8293, Section 176 states that: No copyright shall subsist in any work of the Government of the Philippines. However, prior approval of the government agency or office wherein the work is created shall be necessary for exploitation of such work for profit. Such agency or office may, among other things, impose as a condition the payment of royalties.
Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names, trademarks, etc.) included in this module are owned by their respective copyright holders. Every effort has been exerted to seek permission from copyright owners to use these materials. The publisher and authors do not represent nor claim ownership over them.
Published by the Department of Education Secretary: Leonor Magtolis Briones Undersecretary: Diosdado M. San Antonio
Development Team of the Module
Writers: Joven E. Estolatan and Blessy Grace J. Cainglet
Editors: Lorelie Cabalida, Marissa Eres, Marlon Sandoval, Jessmer Famadico, Norviňa A. Tubongbanua
Reviewers: Grace Beta D. Ledda, Rose Marie E. Diocares, Alma M. Beton
Illustrator: None
Layout Artist: Liezel R. Capitanea
Management Team: Isabelita M. Borres, Eugenio B. Penales, Sonia D. Gonzales, Jeanelyn A. Aleman, Evelyn F. Importante, Rose Marie E. Diocares
Printed in the Philippines by _____
Department of Education – Region IX
Office Address: Regional Center, Balintawak, Pagadian City E-mail Address: region9@deped.gov.ph
9
Technology and Livelihood Education Cookery
Quarter 1 – Module 3: Tools, Equipment and Classification of Appetizers According to Ingredients
Introductory Message
This Self-Learning Module (SLM) is prepared so that you, our dear learners, can continue your studies and learn while at home. Activities, questions, directions, exercises, and discussions are carefully stated for you to understand each lesson.
Each SLM is composed of different parts. Each part shall guide you step-by-step as you discover and understand the lesson prepared for you.
Pre-tests are provided to measure your prior knowledge on lessons in each SLM. This will tell you if you need to proceed on completing this module or if you need to ask your facilitator or your teacher’s assistance for better understanding of the lesson. At the end of each module, you need to answer the post-test to self-check your learning. Answer keys are provided for each activity and test. We trust that you will be honest in using these.
In addition to the material in the main text, Note to the Teacher are also provided to our facilitators and parents for strategies and reminders on how they can best help you on your home-based learning.
Please use this module with care. Do not put unnecessary marks on any part of this SLM. Use a separate sheet of paper in answering the exercises and tests. And read the instructions carefully before performing each task.
If you have any questions in using this SLM or any difficulty in answering the tasks in this module, do not hesitate to consult your teacher of facilitator.
Thank you.
ii
What I Need to Know
[illustration: hand pressing a fingertip on a touch screen, in a circle]
This module was designed and written with you in mind. It is here to help you master the different types of tools and equipment needed in the preparation of appetizers. 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. But the order in which you read them can be changed to correspond with the textbook you are now using.
The module contains only one lesson:
Lesson 1 –Identify Tools and Equipment Needed in the Preparation of Appetizers
After giving through this module, you are expected to:
- identify tools and equipment needed in the preparation of appetizers;
- give function of the different tools and equipment needed in the preparation of appetizers; and
- value the importance and function of the different tools and equipment needed in the preparation of appetizers.
Lesson 2-Classification of Appetizers
After going through this module, you are expected to:
- define appetizer;
- classify appetizers according to ingredients; and
- value the importance of appetizers
What I Know
[illustration: hand holding a pencil, in a circle]
Direction: Multiple Choice. Choose the letter of the best answer. Write the chosen letter on a separate sheet of paper.
What is a tool used for removing zest or citrus peels in thin strips?
- a. zester
- b. paring knife
- c. French knife
- d. kitchen shear
Which knife is used for chopping, slicing and dicing?
- a. paring knife
- b. French knife
- b. cleaver knife
- d. butcher’s knife
The following are cutting tools used in preparing appetizers EXCEPT:
- a. potato mashers
- b. kitchen shear
- c. kitchen knife
- d. paring knife
Which type of tools is used for making butter curls?
- a. peeler
- b. paring knife
- c. butter curler
- c. kitchen shears
Which phrase best describes cutting or chopping board?
- a. a kitchen utensil used as a protective surface on which to cut or slice ingredients
- b. for keeping cold foods chilled for service
- c. designed to press cooked ingredients
- d. used for mixing thinner liquids
What is the purpose of using oven in preparing appetizers?
- a. for chilling finished appetizer products
- b. for baking foods or appetizers
- c. for storing finished appetizers
- d. for toasting ingredients
What is the difference between paring knife and French knife?
- a. Paring knife is used to remove the skin covering of fruit and vegetables while French knife is for chopping, slicing and dicing.
- b. French knife is used for chopping ingredients while paring knife is used for slicing ingredients.
- c. French knife is used to remove the skin covering of fruit and vegetables while paring knife is for chopping, slicing and dicing.
- d. Paring knife is used for chopping ingredients while French knife is used for slicing ingredients.
Which statement is NOT correct?
- a. Measuring spoons are used for measuring dry and liquid ingredients in large quantity.
- b. Measuring cups are used to measure dry ingredients. They come in various sizes and volumes.
- c. Glass measuring cup is usually transparent. It is smooth inside with the graduation mark outside. This is used for measuring liquid ingredients like water and oil.
- d. Mixing bowls are containers with smooth, rounded interior surfaces with no creases to retain some mixture.
Which tool is used for mixing thinner liquids?
- a. fork
- b. wire whisks
- c. wooden spoon
- d. rubber spatula
Why do chefs prefer to use refrigerator or chiller when preparing appetizers?
- a. To maintain freshness
- b. To freeze the ingredients
- c. To bake ingredients
- d. To chill ingredients
2
Lesson 1: Cookery: Tools and Equipment Needed in the Preparation of Appetizers
What’s In
[illustration: hand holding a puzzle piece, in a circle]
Activity1: Brain-Teasing Fun Game (Word Hunting)
This activity will give you an opportunity to review the past lesson.
Direction: In the puzzle below, form word/s about sanitation and disinfectants. Write your answer in a separate sheet.
| C | Q | D | F | Y | H | I | O | F | H | J | D |
| H | Q | S | A | S | T | E | A | M | G | G | E |
| L | D | F | F | A | Q | W | S | D | G | S | T |
| O | S | C | G | S | A | S | H | O | F | F | E |
| R | G | V | A | G | X | F | O | P | G | C | R |
| I | H | N | L | H | D | A | T | L | R | S | G |
| N | K | B | C | J | G | X | W | F | B | A | E |
| E | M | B | O | R | I | C | A | C | I | D | N |
| F | X | H | H | F | D | X | T | H | D | Y | T |
| A | M | M | O | N | I | A | E | K | A | S | S |
| C | S | J | L | S | V | J | R | S | X | A | U |
| V | G | K | J | D | R | S | Z | R | F | C | E |
| B | H | F | I | L | T | R | A | T | I | O | N |
| G | K | D | K | G | A | F | C | S | B | I | H |
| S | O | A | P | H | A | A | F | C | J | O | I |
| D | B | S | L | H | D | R | Y | H | E | A | T |
Guide Question:
What do you think are the types of sanitizers? disinfectants?
Refer your answers to the answer key. Great! You have mastered already the previous lesson. Let’s have another activity.
3
What’s New
Activity 2: Find Me!
Directions: In your test notebook, name all the kitchen tools and equipment shown below.
| [photo: glass-front display refrigerator or chiller] 1 | [photo: folded dark cloth or chef’s hat] 2 | [photo: set of knives on a surface] 3 | [photo: bicycle] 4 |
| [photo: head of cabbage] 5 | [photo: set of wire whisks] 6. | [photo: cooked chicken wings] 7 | [photo: offset spatula] 8 |
| [photo: set of spoons] 9 | [photo: dreamcatcher with feathers] 10 | [photo: fine mesh strainer with handle] 11 | [photo: glass mug of beer and a bottle] 12 |
| [photo: cake topper with “MR & MRS” text on a white cake] 13 | [photo: set of measuring cups] 14 | [photo: plated meat dish with a fork] 15 | [photo: glass measuring cup with pint and cup markings] 16 |
Notes to the Teacher
In this module you will facilitate ADM learners to go through a series of learning activities in order to produce the desired the learning outcomes. This is a kind of flexible learning which allows the learners to learn by considering their convenience for time and /or location. Hence, learning resource is aligned to the curriculum, it is designed to meet the needs and circumstances of learners.
Refer your answers to the answer key. It’s a nice try! Let us learn more about the lesson.
What is It
Kitchen Tools and Equipment
[transcriber’s note: the table has no printed header row; the column labels are added]
| Picture | Description |
|---|---|
| [illustration: row of ball cutter scoops] | 1. Ball Cutter – sharp-edged scoop for cutting out balls of fruits and vegetables |
| [illustration: two rubber spatulas] | 2. Rubber spatula – used to scrape off contents of bowls |
| [illustration: channel knife making a garnish] | 3. Channel knife – small hand tool in making garnishes |
| [illustration: metal spatula] | 4. Spatula – used for manipulating foods like spreading |
| [illustration: wire whisks] | 5. Wire Whip – used for mixing thinner liquids |
| [illustration: zester with citrus peel] | 6. Zester – used to remove zest or citrus peels in thin strips |
| [illustration: French knives] | 7. French knife – for chopping, slicing and dicing |
[transcriber’s note: table continued from the previous page]
| Picture | Description |
|---|---|
| [illustration: paring knives] | 8. Paring knife – used for trimming and paring fruits and vegetables |
| [illustration: butter curler] | 9. Butter curler – used for making butter curls |
| [illustration: cutting board with sliced ingredients] | 10. Cutting board – used as a protective surface on which to cut or slice ingredients |
| [illustration: kitchen shears] | 11. Kitchen shear – cutting device for ingredients like scissors |
| [illustration: potato masher] | 12. Potato Masher – designed to press potato and cook vegetables |
| [illustration: chiller display case] | 13. Chiller – for keeping cold foods chilled for service. |
| [illustration: oven] | 14. Oven – for baking |
Other Tools and Equipment used in Preparing Appetizers
| Picture | Description |
|---|---|
| [illustration: measuring spoons] | 1. Measuring spoons – are used for measuring dry and liquid ingredients in small quantity |
| [illustration: measuring cups] | 2. Measuring cups – is used to measure dry ingredients. They come in various sizes and volumes. |
[transcriber’s note: table continued from the previous page]
| Picture | Description |
|---|---|
| [illustration: glass measuring cup] | 3. Glass measuring cup – is a container which is usually transparent. It is smooth inside with the graduation mark outside. This is used for measuring liquid ingredients like water and oil. |
| [illustration: mixing bowls] | 4. Mixing bowls – have smooth, rounded interior surfaces with no creases to retain some mixture |
| [illustration: wooden mixing spoons] | 5. Mixing spoon – is used for mixing ingredients. It is made of wood in different sizes and different length of the handle. |
| [illustration: fork] | 6. Fork – is used to combine ingredients |
| [illustration: food containers] | 7. Containers of different sizes and shapes – are used to store food |
| [illustration: cooking range] | 8. Cooking range/stove – generates heat for heating tools or for cooking |
| [illustration: refrigerator] | 9. Refrigerator – is used to keep things cold |
| [illustration: strainer and colander] | 10. Strainer/colander – is used for draining food |
Did you learn something from hot and cold appetizers? Very good! Now, let’s have more activities to master the lesson.
What’s More
Activity 3: Pick and tell
Direction: Pick one and explain the uses of the chosen kitchen tool/equipment. Write you answer in your test notebook.
- cutting board
- paring knife
- spatula
- ball cutter
- wire whip
- rubber scraper
- zester
- chiller
- oven
- French knife
What I Have Learned
Activity 4: Remember Me
Directions: Answer the following questions and find your answer inside the box. Write your answer on the space provided for.
Spatula Channel Knife Wire whip Ball cutter Rubber scraper Refrigerator Freezer Oven
_____1. What tool is used for mixing thinner liquids?
_____2.It is a tool used to scrape off contents of bowls.
_____3.This type of tool is used for manipulating foods like spreading.
_____4. What tool has a sharp-edged scoop for cutting out balls of fruits and vegetables?
_____5. It is a small hand tool in making garnishes
_____6. This is used to store ingredients and to maintain its freshness.
_____7. This type of equipment is used in goods.
It seems that you learned a lot from the previous activities. So, let’s have another activity.
What I Can Do
Activity 5: Command Me
Direction: Give the functions of the different types of tools and equipment needed in preparing appetizers. Write your answer on the space provided opposite to the picture.
| Tools | Functions |
|---|---|
| 1`. [illustration: four paring knives] | |
| 2. [illustration: butter curler] | |
| 3. [illustration: cutting board with sliced ingredients] | |
| 4. [illustration: kitchen shears] | |
| 5. [illustration: potato masher] |
Assessment
Multiple Choice: Choose the letter of the best answer. Write the chosen letter on a separate sheet of paper.
The following are cutting tools used in preparing appetizers EXCEPT:
a. potato mashers
b. kitchen shear
c. kitchen knife
d. paring knifeWhat is a tool used for removing zest or citrus peels in thin strips?
a. zester
b. paring knife
c. French knife
d. kitchen shearWhich of the following best describes cutting or chopping board?
a. a kitchen utensil used as a protective surface on which to cut or slice ingredients
b. used for keeping cold foods chilled for service
c. designed to press cooked ingredients
d. used for mixing thinner liquidsWhich knife is used for chopping, slicing and dicing?
a. butcher’s knife
b. French knife
c. cleaver knife
d. paring knifeWhich type of tools is used for making butter curls?
a. peeler
b. butter curler
c. paring knife
d. kitchen shearsWhich statement is NOT correct?
a. Measuring spoons are used for measuring dry and liquid ingredients in large quantity.
b. Measuring cups are used to measure dry ingredients. They come in various sizes and volumes.
c. Glass measuring cup is usually transparent. It is smooth inside with the graduation mark outside. This is used for measuring liquid ingredients like water and oil.
d. Mixing bowls are containers with smooth, rounded interior surfaces with no creases to retain some mixture.Why do chefs preferably use refrigerator or chiller when preparing appetizers?
a. to maintain the freshness
b. to freeze the ingredients
c. to bake ingredients
d. to chill ingredientsWhich tool is used for mixing thinner liquids?
a. fork
b. wire whisks
c. wooden spoon
d. rubber spatulaWhat is the purpose of using oven in preparing appetizers?
a. for chilling finished appetizer products
b. for baking foods or appetizers
c. for storing finished appetizers
d. for storing finished appetizers for toasting ingredientsWhat is the difference between paring knife and French knife?
a. Paring knife is used to remove the skin covering of fruit and vegetables while French knife is for chopping, slicing and dicing
b. French knife is used for chopping ingredients while paring knife is used for slicing ingredients.
c. French knife is used to remove the skin covering of fruit and vegetables while paring knife is for chopping, slicing and dicing
d. Paring knife is used for chopping ingredients while French knife is used for slicing ingredients.
Refer your answer to the answer key. What is your score? It seems that you really mastered the lesson.
Additional Activities
Activity 6: Give Me
Directions: List down at least five (5) kitchen tools and five (5) kitchen equipment aside from the examples already given. Write your answers in the table below.
| Kitchen Tools | Kitchen Equipment |
|---|---|
| 1. | 1. |
| 2. | 2. |
| 3. | 3. |
| 4. | 4. |
| 5. | 5. |
Refer your answers to the answer key. Very good! Good luck to the next lesson
What I Know
Choose the letter of the best answer. Write the chosen letter on a separate sheet of paper.
Which foods stimulate the appetite through their attractive appearance, fragrance or appealing flavor?
a. dessert
b. appetizer
c. cocktail
d. mealWhich of the following refers to small portion of highly seasoned food?
a. hors D’ Oeuvres
b. cocktail
b. canape
c. relishWhich kind of appetizer did Chef Arnold prepare in a party if he made it out of thin slices of bread in different shapes, spread it with mayonnaise and garnished it with tuna flakes?
a. Hors D’ Oeuvres
b. relishes/crudités
c. cocktails
d. canapéWhy should the base of a canapé be toasted?
a. for firmer crispness
b. to make it a bit harder
c. to make it more attractive
d. for easy holdWhat do you call a pickled item which is raw, crisp vegetable such as julienne carrots or celery sticks?
a. petite salad
b. chips and dips
b. relishes
d. canapéWhich of the following is NOT a classification of appetizers?
a. cocktails
b. canape
c. relishes
d. foodWhat do you call a variety of appetizers wherein the only requirement is that you keep everything small enough to be picked?
a. cocktail
b. finger food
c. Hors D’ Oeuvres
d. canapéWhat do you call a small piece or portion of highly seasoned food, usually served before a meal to induce and stimulate one’s appetite?
a. appetizer
b. sandwich
c. dessert
d. saladWhen will you serve appetizer?
a. before meal
b. after meal- during meal
d. main course
- during meal
What do you call popular accompaniments to potato chips, crackers and raw vegetables?
a. finger foods
b. petite salad
c. chips and dips
c. canapé
[transcriber’s note: the printed folios on these images read 13 to 20; the page markers below follow the requested numbering, 17 to 24]
Lesson 2: Cookery: Classification of Appetizers According to Ingredients
Appetizers are foods which stimulate the appetite, through their attractive appearance, fragrance or appealing flavor. They are small pieces or portions of highly seasoned food, usually served before a meal to induce and stimulate one’s appetite. They give appreciation to the food we eat.
A good appetizer, whether hot or cold should be light and served in small quantities. Fresh vegetable and salads, fruits, meat or even fish can be made into appetizers.
What’s In
Activity1. Brain Teasing Fun Game (Jumbled Letters)
This activity will give you an opportunity to review the past lesson.
Direction: Arrange the scrambled letters to form the correct word.
- EAISUNGMR SNOPO – _____________________
- IXMNGI OWBLS – _____________________
- OFKR – _____________________
- CLHEIRL – _____________________
- ENOV – _____________________
Guide:
- These are tools that are used for measuring dry and liquid ingredients.
- These containers have smooth, rounded interior surfaces with no creases to retain some mixture.
- It is used to combine ingredients.
- It is used for keeping cold foods chilled for service.
- It is used for baking.
Refer your answers to the answer key. Great! You have mastered already the previous lesson. Let’s have another activity.
What’s New
Activity 2. Matching Type
Direction: Match column A with column B. Write only the letter of the correct answer on the blanks provided before the number.
| A | B |
|---|---|
| _____1. are usually juices or orange, pineapple, grapefruit or tomatoes served with cold salad dressing | a. Appetizers |
| _____2. foods which stimulate the appetite | b. Hors D’Oeuvres |
| _____3. made out of thin slices of bread in different shapes | c. Finger foods |
| _____4. pickled items which are raw, crisp vegetables such as julienne carrots or celery sticks | d. Relishes |
| _____5. refer to small portion of highly seasoned foods | e. Canapé |
| f. Cocktails |
Refer your answers to the answer key. It’s a nice try! Let us learn more about the lesson.
Notes to the Teacher
In this module you will facilitate ADM learners to go through a series of learning activities in order to produce the desired the learning outcomes. This is a kind of flexible learning which allows the learners to learn by considering their convenience for time and /or location. Hence, learning resource is aligned to the curriculum and designed to meet the needs and circumstances of learners.
What is It
Classification of Appetizers According to Ingredients
Cocktails– are usually juices of orange, pineapple, grapefruit or tomatoes served with cold salad dressings. They may be in the form of a fruit or vegetable juice mixed with little alcoholic beverage or seafood like shrimps, crabs, or lobsters served with slightly seasoned sauce.
Hors D’ Oeuvres– refers to small portions of highly seasoned foods. It is a combination of canapés, olives, stuffed celery, pickled radishes, and fish. It is served on individual plate when guests are seated. Sometimes this is simply placed on a platter and passed around. Hors d’oeuvres are served cold or hot.
Canapés– are made out of thin slices of bread in different shapes. The bread may be toasted, sautéed in butter or dipped in a well-seasoned mixture of egg, cheese, fish, or meat then deep-fat fried. They are finger food consisting of three parts: a base, a spread or topping and garnish. They could be served hot or cold. There are no set recipes for the making of canapés. You may create your own combination of several different colored items on the cut pieces of bread, toasted or fried and biscuits etc. The larger canapés are termed as ZAKUSKIS after the Chef Zakuski.
Relishes/Crudités– are pickled item which are raw, crisp vegetables such as julienne carrots or celery sticks. Relishes are generally placed before the guest in a slightly, deep, boat shape dish.
Petite Salads – are small portions of salads and usually display the characteristics found in most salads.
Chips and Dips – are popular accompaniments to potato chips, crackers, and raw vegetables. Proper consistency in the preparation is important for many dip. 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.
Fresh Fruits and Vegetables – are the simplest appetizers. Fruits are good appetizers because they give 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. Since appetizers are always easy to pick up with the fingers, they should never be drippy or messy.
Finger foods – variety of appetizers wherein the only requirement is that you keep everything small enough to be picked up with the fingers and eat with little mess. If you want to serve your favorite homemade sausages, cut them into small pieces, wrap them with a small piece of pastry shell and bake. Or, serve your favorite baked sweet potato fries with a mayonnaise-based dipping sauce. Individual quiches filled with ham and cheese is another good option.
Examples of appetizers including the materials/ ingredients
Canapés – bite-size open faced sandwiches consisting of tiny portions of food presented on bases of bread, toast, or pastry easily handled and eaten
Parts of Canapés:
Base – holds the spread and garnish. Crackers and toasts are firmer and give a pleasing texture and crispness to the canapé.
Suggestions for canapé bases are:
- bread cutouts
- toast cutouts
- crackers
- melba toast
- tiny unsweetened
- tortilla chips
- cups biscuits
- pastry shells
- tiny biscuits
- polenta cutouts
- miniature pancakes
Spread – placed on top of the base so the garnish sticks to it without falling off
Types of Spreads
- Flavored butter- made from softened butters with flavorings
- Flavored Cream Cheese – made from flavored butters, except cream cheese is substituted for the butter. Mixture of cream and butter can be used.
- Meat or Fish salad spreads – made from finely chopped meat or fish that are spreadable. Seasons should be checked carefully to make the spread more stimulating to the appetite.
Garnish – any food item or combination of items placed on top of the spread which usually gives color, design, and texture or flavor accent to the canapé
Did you learn something from hot and cold appetizers? Very good! Now, let’s have more activities to master the lesson.
What’s More
Activity 3. Fun Game (Word Puzzle)
Directions: Find the correct word in the puzzle based on the guide given below.
| G | A | R | N | I | S | H |
|---|---|---|---|---|---|---|
| G | B | R | S | Y | O | C |
| C | A | N | A | P | E | O |
| G | S | E | N | O | L | C |
| R | E | E | D | O | V | K |
| S | P | R | E | A | D | T |
| B | L | I | A | C | E | A |
| Y | A | T | C | E | T | I |
| S | E | R | A | L | E | L |
| S | G | N | I | G | U | S |
- made out of thin slices of bread in different shapes
- holds the spread and garnish
- placed on top of the base so the garnish sticks to it without falling off
- any food item or combination of items placed on top of the spread which usually gives color, design and texture or flavor accent to the canapé
- are usually juices of orange, pineapple, grapefruit or tomatoes served with cold salad dressings.
Wow! You are doing great! Let’s have another activity.
What I Have Learned
Activity 4. Fill Me In
Directions: Read the statement in the box carefully and fill in the missing letters.
Made out of thin slices of bread in different shapes
C_NA_E
_H_PS AND D_PS
Popular accompaniments to potato chips, crackers and raw vegetables
F_ES_ FR_ITS AND V_GET_BL_S
The simplest appetizer
_ING_R F_O_S
Variety of appetizers wherein the only requirement is that you keep everything small enough to be picked up with the fingers and eat with little mess
P_TI_E S_LA_
Small portions and usually display the characteristics found in most salad
It seems that you learned a lot from the previous activities. So, let’s have another activity.
What I Can Do
Activity 5.1. Let’s Classify
Classify the following ingredients listed below according to parts of canapés. Write each ingredient in the box provided for.
| Radish slices | Toast cut outs | Asparagus |
|---|---|---|
| Bread cut outs | Crackers | Tomatoes |
| Butter | Polenta cut outs | Cucumber slices |
| Fish | Cheese | Miniature pancakes |
| Tiny biscuits | Pickled onions | Meat |
Canapé base
Canapé spread
Canapé garnish
Note: Let’s see how much you’ve learned.
Assessment
Multiple Choice. Choose the letter of the best answer. Write the chosen letter on a separate sheet of paper.
Which of the following parts of canapés holds the spread and garnish?
a. base
b. butter
c. garnish
d. spreadWhat do you call a type of spread that is made from softened butters with flavorings?
a. flavored butter
b. flavored cream cheese
c. eat or fish salad spreads
d. meat and cream cheeseWhich of the following parts of canapés is placed on the top of the base so the garnish sticks to it without falling off?
a. base
b. garnish
c. spread
d. toastWhy should the base of a canapés be toasted?
a. for firmer crispness
b. to be a little bit harder
c. to be more attractive
d. to be easy to holdWhat do you call a pickled item which is raw, crisp vegetable such as julienne carrots or celery sticks?
a. Canapé
b. relish
c. petite salad
d. chips and dipsWhich classification of appetizer is the simplest?
a. canapé
b. chips and dips
c. finger foods
d. fresh fruits and vegetablesWhat do you call a variety of appetizers wherein the only requirement is that you keep everything small enough to be picked?
a. canapé
b. cocktail
c. finger food
d. hors d’ oeuvresWhat do you call a small piece or portion of highly seasoned food, usually served before meal to induce and stimulate one’s appetite?
a. appetizer
b. dessert
c. salad
d. sandwichWhich of the following is a popular accompaniment to potato chips, crackers and raw vegetable?
a. Canapé
b. Petite salad
c. Finger foods
d. Chips and dipsWhen will you serve appetizer?
a. before meal
b. after meal
c. during meal
d. main coarse
Refer your answer to the answer key. What is your score? It seems that you really mastered the lesson.
Additional Activities
Activity 6. List Me Down
Directions: List down at least 5 classifications of appetizer.
| Classifications of Appetizer |
|---|
| 1. |
| 2. |
| 3. |
| 4. |
| 5. |
Answer Key
[transcriber’s note: this page is printed sideways in a grid of answer boxes; sections are transcribed in lesson order]
Lesson 1
What I Know
A
B
A
C
A
B
A
A
B
A
What’s In
Chlorine
Ammonia
Detergents
Dry heat
Soap
Alcohol
Boric acid
Hot water
Steam
filtration
What’s New
Chiller
Knives
Wire whisks
Spatula
Ball cutter
Strainer
Measuring cups
What’s More
Cutting board
Paring knife
Spatula
Ball cutter
Wire whip
Rubber scraper
Zester
Chiller
Oven
French knife
What I have learned
Wire whip
Rubber scraper
Spatula
Ball cutter
Channel knife
Refrigerator
Oven
What I can Do
Paring knife
Butter curler
Chopping board
Scissor/kitchen shear
Potato masher
Assessment
A
A
A
B
B
A
A
B
B
A
Lesson 2
What’s In
Measuring Spoon
Mixing bowl
Fork
Chiller
Oven
What I Know
B
A
D
A
C
D
B
A
B
C
What’s New
F
A
E
D
B
What’s More
Canapé
Garnish
Base
Spread
Cocktail
What I have learned
Canapé
Chips and dips
Fresh fruits and vegetables
Finger foods
Petite salad
Assessment
A
A
C
A
B
D
A
A
D
A
References
- Learning Module 1 Cookery, pp. 63-65
- https://tlecommercialcooking.wordpress.com/appetizers/
- Kong, Anicita S., Domo, Aniceta P., 2016. Cookery Module
- K to 12 LM Cookery 9, pp. 73-77
For inquiries or feedback, please write or call:
Department of Education – Bureau of Learning Resources (DepEd-BLR)
Ground Floor, Bonifacio Bldg., DepEd Complex Meralco Avenue, Pasig City, Philippines 1600
Telefax: (632) 8634-1072; 8634-1054; 8631-4985
Email Address: blr.lrqad@deped.gov.ph * blr.lrpd@deped.gov.ph
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