This is a self-learning module for Grade 9 Technology and Livelihood Education (TLE), Cookery, Quarter 1, Module 4: Appetizers: Ingredients, Variety and Preparation. It was developed by DepEd Region IX for home-based learning. It has one lesson, and it teaches learners to identify the ingredients of appetizers according to the recipe, using the canapé as the main example.
On this page 6 sections
What learners will learn
The module states one lesson objective:
- Identify ingredients of appetizers according to the recipe.
By the end, learners should be able to name the three parts of a canapé, list ingredients for each part, and follow the guidelines for assembling canapés.
Key ideas: ingredients, recipes, and the canapé
An ingredient is a substance that forms part of a mixture. In cooking, a recipe is a set of instructions for preparing a particular dish, and it specifies which ingredients are used.
A canapé is a bite-size, open-faced sandwich. It is made of tiny portions of food presented on a base of bread, toast, or pastry, so it is easy to hold and eat.
The three parts of a canapé
| Part | What it does | Examples from the module |
|---|---|---|
| Base | Holds the spread and garnish. Crackers and toast are firmer and add crispness. | Bread cut-outs, toast cut-outs, crackers, melba toast, tiny unsweetened pastry shells, tortilla chips or cups |
| Spread | Goes on top of the base so the garnish sticks without falling off | Flavored butter, flavored cream cheese, meat and salad spreads |
| Garnish | Goes on top of the spread and gives color, design, texture, or a flavor accent | Vegetables, fish, meat, cheese, egg slices |
Ingredients used to decorate canapés
- Vegetables (plants or plant parts used as food, often served with meat or fish): radish, onions, tomatoes, parsley, pickles, cucumber, asparagus, pimiento
- Fish (cold-blooded animals that live in water and breathe with gills): salmon, tuna
- Meat (animal flesh used as food): turkey, ham, beef, salami, chicken
- Others: cheese and hard-cooked egg slices
Guidelines for assembling canapés
- Have good mise en place (prepare and arrange everything before you start).
- Assemble as close as possible to serving time.
- Select harmonious flavor combinations.
- Make sure to have at least one of the ingredients.
- Use high-quality ingredients.
- Keep it simple.
- Arrange canapés carefully and attractively on trays.
Activities in the module
- What I Know (pretest): 10 multiple-choice questions on recipes, ingredients, and canapé parts.
- Activity 1, Jumbled Letter: unscramble review words from the past lesson on appetizers (such as fruits, appetizers, canapés, cocktails, and dips) using clue questions.
- Activity 2, Read and Answer: read the short story “Ana’s Recipe” and list the ten canapé ingredients Ana bought.
- Activity 3, Detect and Write: choose the correct term (base, spread, garnish, canapé, vegetable, and others) for each description.
- Activity 4, Take Me In: sort ingredients into canapé base, spread, and garnish.
- Assessment: 10 multiple-choice questions, including which PPE to use when preparing canapés (an apron).
- Activity 6, Matching Type: match items such as toast cut-outs, asparagus, turkey, flavored butter, and caviar to base, vegetable, meat, spread, or fish.
How to use this module
- Learners: Start with the pretest to check what you already know. Then work through the parts in order: What’s In, What’s New, What is It, What’s More, What I Have Learned, the Assessment, and the Additional Activities. Write all answers on a separate sheet of paper and do not mark the module. Check your work honestly with the answer key at the end.
- Parents: Help your child read the directions before each task. If the family can, let your child try assembling a simple canapé at home using the guidelines.
- Teachers: The Notes to the Teacher describe the module as flexible learning for Alternative Delivery Mode learners. Use the Assessment to check mastery, and give your own key for the matching activity, which the answer key does not include.
Frequently asked questions
What grade and quarter is this Cookery module for?
It is for Grade 9 TLE Cookery, Quarter 1. It is Module 4 of the quarter.
What are the three parts of a canapé?
A canapé has a base, a spread, and a garnish. The base holds the spread and garnish, the spread keeps the garnish in place, and the garnish adds color, design, texture, or flavor.
Does the module have an answer key?
Yes. The answer key covers the pretest, the activities, and the assessment, though it does not include answers for the Activity 6 matching type.
What is mise en place in assembling canapés?
It is the first guideline in assembling canapés: having everything well prepared and in place before you start.
What PPE should be used when preparing canapés?
According to the module’s assessment and answer key, an apron is the PPE to use.
Full text of the module
The text below is a transcription of the PDF above, as printed.
Technology and Livelihood Education Cookery Quarter 1 – Module 4: Appetizers: Ingredients, Variety and Preparation
9
CO_Q1_TLE9_Cookery_Module4
GOVERNMENT PROPERTY NOT FOR SALE
TLE– Grade 9 Alternative Delivery Mode Quarter 1 – Module 4: Appetizers: Ingredients, Variety and Preparations 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: Cecilia A. Panes Editors: Jurebee P. Eulogio, Lhorelle Cabalida, Norviña A. Tubongbanua Reviewers: Beta Grace D. Ledda, Rose Marie E. Diocares, Alma M. Beton Illustrator: Marissa C. Eres 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 4: Appetizers: Ingredients, Variety and Preparation
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.
What I Need to Know
[illustration: hand pressing a finger on a touch point]
This module was designed and written with you in mind. It is here to help you master the pick and tell ingredients. 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 one lesson:
- Lesson 1 – Identify ingredients of appetizers according to the recipe
What I Know
[illustration: hand holding a pencil]
Direction: Choose the letter of the best answer. Write the chosen letter on a separate sheet of paper.
Which ingredient is typically used as accompaniment to meat or fish, such as cabbage, potato, carrot or beans?
a. spread
b. vegetable
c. dessert
d. drinksWhat do you call a set of instructions for preparing a particular dish, including a list of ingredients?
a. recipe
b. menu
c. diary
d. bookWhich part of canapé holds the spread and garnish?
a. base
b. spread
c. garnish
d. fillingWhat do you call a combination of items that usually gives color and texture to the canapé?
a. spread
b. base
c. garnish
d. decorationWhat is the base ingredient of canapé?
a. vegetable
b. meat
c. crackers
d. garnishWhich of the following is TRUE about ingredient?
a. a substance that forms part of a mixture
b. a substance used to make a particular dish
c. a thing that is used to make something especially food
d. all of the aboveWhich recipe is a bite-size open faced sandwich consisting of tiny portions of food prescribed on bases of bread, toast or pastry?
a. antipasto
b. relishes
c. club house sandwich
d. canape
[transcriber’s note: the question number printed here is “1.”; it follows item 6, so it is likely item 7]
What are the three parts of canape?
a. meat, vegetable, fruits
b. base, spread, garnish
c. flower, meat, vegetable
d. fish, cheese, potatoWhich ingredients are NOT used to garnish canapé?
a. parsley, pickles, salmon, ham, cheese
b. olives, pimiento, caviar, salami, chicken
c. alcohol, flower, lemon, garlic, ginger
d. cucumber, shrimp, tomato, roast beef, tuna flakesWhich is NOT true about the guidelines in assembling canapé?
a. select harmonious flavour combination
b. use high quality of ingredients
c. good in mise en place
d. keep it extravagant
Lesson 1: Cookery: Appetizers: Ingredients, Variety and Preparation
An ingredient is a substance that forms part of a mixture (in a general sense). For example, in cooking, recipes specify which ingredients are used to prepare a specific dish.
What’s In
[illustration: hand holding a puzzle piece]
Activity1: Jumbled Letter
This activity will give you an opportunity to review the past lesson.
Direction: Unscramble the letters by using the clue written opposite the scrambled letters. Write your answer on the space provided for.
URTSIF – PTIPEEAZSR – EPANACS – SLIATKCOC – IDSP –
Guide Questions:
- What is the simplest appetizer?
- What food stimulates appetite through its appearance, fragrance and flavour?
- What appetizer is made out of thin slices of bread in different shapes?
- What appetizer is usually made of fruit or vegetable juice mixed with little alcoholic beverage?
- What is the most popular accompaniment to potato chips, crackers, and raw vegetables?
Refer your answer to the answer key. Proceed to the next activity.
What’s New
[illustration: hands holding a sprouting plant]
Activity 2: Read and answer
Direction: Read the short story and fill in what are asked for in the Table below the story.
Ana’s Recipe
Ana loves cooking. One day her mother asked her to cook her favourite recipe, the Canape. Ana went to the market and bought the following ingredients: cracker, spread, radish, onion, pimiento, cucumber, shrimp, tuna, salami, and cheese. After marketing, she went back to their house and prepared the ingredients for the Canape. Before cooking, she read again the correct procedure on how to cook her mother’s favourite recipe.
Table1. List of Canape Ingredients
Guide Questions:
- What can you say about the activity?
- What are the ingredients of Canape?
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 learning outcomes. This is a kind of flexible learning which allows the learner to learn by considering their convenience on time or location. Hence, the learning resource is aligned to the curriculum and is designed to meet the needs and circumstances of learners.
Refer your answer to the answer key. Great job! Let us proceed to the next lesson.
What is It
Example of Recipe Including Ingredients:
Canape is bite-size open faced sandwiches consisting of tiny portions of food presented on bases of breads, toast or pastry easily handled and eaten.
[photo: three canapés on plates and a wooden board, with garnishes on top]
Parts of Canape:
- Base – holds the spread and garnish. Crackers and toasts are firmer and give a pleasing texture and crispness to the canapé
Example of base: bread cut outs, toast cut outs, crackers, melba toast, tiny unsweetened pastry shell, tortilla chips or cups
- Spread – placed on top of the base so the garnish sticks to it without falling off
Example of spread: flavoured butter, flavoured cream cheese, meat and salad spreads
- Garnish – any food item or combination of items placed on top of the spread which usually gives color, design, and texture or flavour accent to the canapé
Ingredients Used to Decorate Canape
a. Vegetable – plant or part of a plant used as food, typically accompaniment to meat or fish
● radish onions, tomatoes, parsley, pickles, cucumber, asparagus, pimiento
b. Fish – cold-blooded animal that lives in water, breathes with gills, and usually has fins and scales
● Salmon, Tuna
c. Meat – the flesh of an animal used as food
● turkey, ham, beef, salami, chicken
d. Cheese, hard cooked egg slices
Guidelines for Assembling Canape
- Good in mise en place.
- Assemble as close as possible to serving time.
- Select harmonious flavour combination.
- Make sure to have at least one of the ingredients.
- Use high quality of ingredients.
- Keep it simple.
- Arrange canapés carefully and attractively on trays.
Did you learn something about the lesson? Very good! Let us proceed to another activity.
What’s More
Activity 3: Detect and Write
Direction: Read the statement carefully and write the correct word that fits the description. Choose your answer from the box.
Spread Vegetable Base Garnish Canape Meat Cocktail
_____ 1. holds and spreads garnishes for canape _____ 2. adds color, design, texture and flavor to canape _____ 3. small pen-faced sandwiches served as appetizer _____ 4. a plant used as food _____ 5. garnish is placed on the top of the base to stick without falling off
Great! Let’s have another activity.
What I Have Learned
Activity 4: Take Me In
Directions: Classify the ingredients listed below according to the parts of canapé. Write each ingredient in the box provided for.
radish, bread cut-outs, asparagus toast cut-outs, crackers, tomatoes butter, tiny biscuits, fish miniature pancakes, cheese, juice
| Canape base | Canape spread | Canape garnish |
|---|---|---|
Congratulations! You have learned a lot. Let us move to the last activity.
Assessment
Direction: Choose the letter of the best answer. Write the chosen letter on a separate sheet of paper.
What are the three parts of canape?
a. meat, vegetable, fruits
b. base, spread, garnish
c. flower, meat, vegetable
d. fish, cheese, potatoWhich ingredients are NOT used to garnish canapé?
a. parsley, pickles, salmon, ham, cheese
b. olives, pimiento, caviar, salami, chicken
c. alcohol, flower, lemon, garlic, ginger
d. cucumber, shrimp, tomato, roast beef, tuna flakesWhich is NOT true about the guidelines in assembling canapé?
a. select harmonious flavor combination
b. use high quality of ingredients
c. good in mise en place
d. keep it extravagantWhy do we need to garnish the food?
a. to lessen the taste of the food
b. to add color, texture, and taste to the food
c. to attract costumer
d. both b and cWhich of the following is NOT a spread?
a. milk
b. butter
c. egg
d. yogurtWhat is the first guideline in assembling canapé?
a. Keep it simple.
b. Use high quality of ingredients.
c. Arrange canapé carefully.
d. Good mise en place.What are the three types of spread used in canapé?
a. peanut, mustard, lard
b. juice, cream of tartar, tomato sauce
c. butter, cream cheese, meat or fish spread
d. spinach, oil, boiled eggWhat PPE will you use in preparing canapé?
a. goggles
b. headband
c. apron
d. bootsWhich ingredient is typically used as accompaniment to meat or fish, such as cabbage, potato, carrot or beans?
a. spread
b. vegetable
c. dessert
d. drinksWhat do you call a set of instructions for preparing a particular dish, including a list of ingredients?
a. recipe
b. menu
c. diary
d. book
Additional Activities
Activity 6: Matching Type
Direction: Match column A to column B. Write only the letter of the correct answer on the blanks provided before each number.
| Column A | Column B |
|---|---|
| _____1. Toast cutouts | a. Spread |
| _____2. Asparagus | b. Fish |
| _____3. Turkey | c. Base |
| _____4. Flavored butter | d. Vegetable |
| _____5. Caviar | e. Meat |
Refer your answer to the answer key. You made it! Congratulations!
Answer Key
What I Know
- B
- A
- A
- C
- C
- D
- D
- B
- C
What’s More
Base Garnish Canape’s Vegetable Spread
What’s In
Fruits Appetizer Canape’s Cocktail Dips
What I Have Learn
Canape’s Base
Toast cutots
Tiny biscuit
Bread outcuts
CrackersCanape’s Spread
ButterCanape’s Garnish
Radish
Asparagus
Tomato
Fish
Cheese
What’s New
- Cracker
- Spread
- Radish
- Onion
- Pimiento
- Cucumber
- Shrimp
- Tuna
- Salami
- Cheese
Assessment
- B
- C
- D
- D
- D
- D
- C
- C
- B
- A
References
- Kong, Anecita S., 2016. Module 1 of 2 Cookery Manual DepEd
- https://www.acadmia.edu/36533634/Module_1_of_2_Cookery_Manual_Department_of_Education_Republic_of_the_Philippines
- https://www.eggs.ca/recipe/egg-and-bacon-canapes
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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