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TLE
Quarter 1 – Module 6:
Cookery
 What I Need to Know

This module was designed and written with you in mind. It is here to help you master
the different ingredients used in preparing 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 focuses on:

 Lesson 6 - Perform Mise En Place.

After going through this module, you are expected to:

1. classify appetizers according to ingredients
2. identify ingredients according to the given recipe

What I Know

Are you ready? Let us do the PRE-TEST.

Direction: Below are list of foods. Put check (/) if the food is considered as
appetizer and (x) if it is not.

_____1. Fruits and vegetables

_____2. Chicken Adobo
_____3. Chips and dips
_____4. Mango Float
_____5. Pickles

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 Lesson
Ingredients of Appetizers
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This module deals with the skills and knowledge required in preparing and
presenting appetizer. This self-instructed Module introduced the different
classification of appetizers and the ingredients used in preparing the appetizers.

What’s In

Let us review! To connect the past lesson to the next lesson, do the following activity.

Test I. Direction: Name the following common kitchen tools.

1. 2. 3.

4. 5.

Test II. Classification. Classify the following appetizers according to its ingredients
used. Choose the letter of your answer on the table below.
a. Cocktail b. Hors D’ Oeuvres c. Canapes

d. Relishes e. Petite Salad f. chips and Dips

g. Finger Foods

_______________1. preserved cucumber, beets, radish, olives

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_______________2. Arranged salami, bologna, boiled ham and prosciutto

_______________3. Oyster and clams on the half shell

_______________4. potato chips with mayonnaise

_______________5. Salted roe or eggs of the sturgeon

_______________6. bread cut outs with butter and garnish with tuna flakes

_______________7. lobster with slightly seasoned sauce

_______________8. small cut sausage wraps in pastry

_______________9. crackers with spread and cooked meat

______________10. Arranged different cheeses like provolone, mozzarella

What’s New

ACTIVITY 1

Now let us try to identify the different classification of appetizer. Select tour answer
on the box below.

a. canapes b. cocktail
c. petite salad d. relishes
e. hors d’ oeuvres

______1. Small portion of salads

______2. Bite sized sandwiches
______3. It may be in form of fruits and vegetables juiced mixed with little alcohol
beverage.
______4. Small portion of highly seasoned foods
______5. Pickled raw, crisp vegetables

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 What is It

You are doing great! You can now proceed to the next topic about
appetizers.

Read and study the following topic to answer the next activity.

Appetizers are foods which stimulate the appetite, through their attractive
appearance, fragrance, or appealing flavor. It is a small pieces or portions of
highly seasoned food, usually served before a meal to induce and stimulate one’s
appetite. It gives 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, or meat or even fish can be made
into appetizers.

Classification of Appetizers
1. Cocktails- are usually juices of orange, pineapple, grapefruit, or tomatoes
served with cold salad dressings. It 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.

2. Hors D’ Oeuvres-is is small portion 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.

3. Canapé- are made from 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. It is a 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.

4. 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.

5. Petite Salad- are small portions and usually display the characteristics found
in most salad.

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6.Chips and Dips- are popular accompaniments to potato chips, crackers, and
raw vegetables. Proper consistency in the preparation is important for many dips.
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.

7. Fresh Fruits and Vegetables – are the simplest appetizer. Fruits are good
appetizers because they give an 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 should always easy to pick up with the fingers,
it should never be drippy or messy so you need to avoid certain fruits or veggies
(for example, chunks of avocado or watermelon are probably not the best
appetizer choices).

8. Anything, Smaller- are varieties of appetizers wherein the only requirement

is that you keep everything small enough to be picked up with the fingers and
eaten 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 are another good option.

The following are examples of appetizers including the

materials/ingredients on how to prepare them.

A.CANAPÉS
Canapés– bite-size open faced sandwiches consist of tiny portions of food
presented on bases of bread, toast, or pastry easily handled and eaten.

CANAPÉS CONSISTS OF THREE PARTS

1.Base – holds the spread and garnish. Crackers and toasts are firmer and give
a pleasing texture and crispness to the canapé.
Suggestions for canapés bases are:

Bread cutouts Toast cutouts crackers

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 Chips Biscuits

1. Spread - placed on top of the base so the garnish sticks to it without falling off.

Three types of spreads

Butter or Margarine Chicken Spread Tuna Spread

a.) Flavored butter – made from softened butters with flavorings.

b.) Flavored Cream Cheese-made from flavored butters, except cream cheese
substituted for the butter. Mixture of cream and butter can be used.

c.)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.

3. 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.

Food items used to decorate canapés

a.) Vegetables, pickles, and relishes

Radish slices Parsley
Pickled onions Pickles
Tomatoes Asparagus tips
Olives Cucumber slices

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 Chutney Pimiento

b.) Fish
Smoked Fish
Smoked Salmon
Shrimp
Caviar
Tuna flakes
Sardines
Lobster chunks or slices

c.) Meats
Ham
Salami
Roast Beef
Chicken or Turkey

d) Cheese, hard cooked egg slices

B. COCKTAILS

Cocktail appetizers are made of seafood or fruit, usually with a tart or tangy sauce.
These appetizers are always served chilled, often on a bed of crushed ice.

1.Oyster and Clams on the half shell

2. Shrimp
3. Crab
4. Lobster meat
5.Fruits
6. Firm flaked white fish

C. RELISHES

Relishes are raw or pickled vegetables cut into attractive shapes served as appetizer.

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Relishes include two categories:

1. Raw vegetables with dips. There are known as crudités (croo-dee-tays). Cru in
French means “raw”. Common bite size, cut raw vegetables served with dips are:

Celery, Radishes, Green and Red pepper,

Zucchini, Cucumber, Cauliflower
Broccoli florets, Broccoli Stems, Cherry Tomatoes,
Carrots Scallions

2.Dips – accompaniment to raw vegetables, and

sometime potato chips and crackers. Any mixture
of spreads can be used as dips. Proper consistency
is important to any dip. It must not be so thick that
it cannot be scooped up without breaking the

cracker. It must be thick enough to stick to the items used as dippers. Thin or soften
them by adding mayonnaise, cream, or other appropriate liquid. Sauces and salad
dressings can be used as dips.

3.Pickled items. Includes variety of items like

cucumber pickles, olives, watermelon pickles,
pickled peppers, spiced beets, and other preserved
fruits and vegetables.

D.MISCELLANEOUS HORS D ‘OEUVRES

These are variety of food both hot and cold served as appetizers. The serving is
smaller in unit size or portion size that can be eaten with forks from small plates or
with fingers.

1. Antipasto - Italian Appetizer. This includes the following:

a. Cured meats – Salami, prosciutto, bologna, boiled ham
b. Seafood Items-Canned items like sardines, anchovies, and tuna
c. Cheeses – provolone, mozzarella

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 d. hard cooked egg and stuffed eggs
e. relishes-raw vegetables
f. mushroom and other vegetables

Stuffed egg Cheese raw vegetables relishes

2. Bruschetta - slice of Italian bread that is toasted,

rubbed with brushed garlic, and drizzled with olive
oil served with toppings like canapés.

3. Tapas - a small food item intended to be eaten with

wine or other drinks usually in bars. They are served
in a small portion intended to be eaten immediately.

4. Caviar – salted roe, or eggs, of the sturgeon. Any

product labeled caviar must come from sturgeon.
Roe from any other fish must be labeled as
such (white fish caviar)

5. Amuse Bouche (ah-mews-boosh) – a tiny appetizer or

hors d’ oeuvres offered to guest seated at their tables
either before or after they have ordered from the menu.
It is an opportunity to showcase an aspect of the chef’s
cooking style and talent and to welcome the guest.

Anything that can be served in a tiny portion can be served as an amuse bouche
like salads, soups, and little portions of meat, fish, or vegetables with the few
drops of sauce and garnish. The chefs do not use a separate category of recipe for
these items but just give a different presentation, garnish, or sauce.

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 What’s More

ACTIVITY 2. ENRICHMENT ACTIVITY

After studying the topic let us do the enrichment activity. Answer the following
questions on your activity sheet.

1. Name the different classification of appetizer.

2. What are the three parts of canapés?

3. What are the common ingredients used in preparing appetizer? List 10

ingredients.

What I Have Learned

1. Appetizers are foods which stimulate the appetite, through their attractive
appearance, fragrance, or appealing flavor. It is a small pieces or portions of
highly seasoned food, usually served before a meal to induce and stimulate
one’s appetite. It gives appreciation to the food we eat.

2. There are 8 classification of appetizers: cocktail, hor d’ oeuvres, canapés,

relish, petite salad, chips and dips, fresh Fruits and vegetables, finger foods

3. Canapés has three parts; the base, spread and garnish.

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 What I Can Do

You did Great! Now letus see what you can do on the learnings you gained.

ACTIVITY 3. CREATE YOUR OWN CANAPES

Direction: Below are ingredients for Canapés. Create your own Canapés Recipe by
selecting and listing the ingredients. Select your base, spread, and garnish.

Radish slices Toast cutouts Asparagus tips

Bread cutouts Crackers Tomatoes
Butter Polenta cutouts Cucumber slices
Fish Cheese Miniature pancakes
Tiny biscuits Pickled onions Meat

Assessment

Let us now test your knowledge. Do the assessment. Answer on your activity
notebook.
Test I. Classification. Classify the following appetizers according to its ingredients
used. Choose the letter ofyour answer on the table below.
a. Cocktailb. Hors D; Oeuvres c. Canapes
d. Relishes e. Petite Salad f. chips and Dips
g. Finger Foods

_______________1. preserved cucumber, beets, radish, olives

_______________2. Arranged salami, bologna, boiled ham, and prosciutto

_______________3. Oyster and clams on the half shell

_______________4. potato chips with mayonnaise

_______________5. Salted roe or eggs of the sturgeon

_______________6. bread cut outs with butter and garnish with tuna flakes
_______________7. lobster with slightly seasoned sauce

_______________8. small cut sausage wraps in pastry

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_______________9. crackers with spread and cooked meat

______________10. Arranged different cheeses like provolone, mozzarella

Test II. Identification. Identify the ingredients of the given recipe.

Recipe Name: ACHARA

Ingredients:

1.
2.

3.

4.
5.

Additional Activities

Congratulations! You almost accomplish the module. For your last task, write three
(3) common Filipino appetizer. Note on your activity sheet.

1.____________________
2.____________________

3. ___________________

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Assessment
What I Know Test I
What's New
___/_1. Fruits and
1. D 6. C
vegetables 1. C 2. B 7. A
_____2. Chicken Adobo 3. C 8. G
__/ __3. Chips and dips
2. A
4. F 9. C
_____4. Mango Float 3. B 5. B 10. B
__/__5. Pickles 4. E
TEST II
6. C
1.D 6. C D
2.B 7. A Test II
3.C 8. G 1.papaya
4.F 9. C 2. carrots
5.B 10. B
3. pineapple
Whats In 4. Red bell pepper
1. Zester
2. Butter curler 5. onion
3. Ball cutter
4. Spatula
5. Channel knife
Answer Key