COMPETENCY-BASED LEARNING MATERIAL

Sector : TOURISM

Qualification Title : COOKERY NC II

Unit of Competency : PREPARE APPETIZERS

Module Title : PREPARING APPETIZERS

Republic of the Philippines

ACHIEVERS INTERNATIONAL COLLEGE OF CULINARY ARTS AND TECHNOLOGY
Mercado Building, Rizal Ave. Sta. Lucia, Pagadian City

HOW TO USE THIS COMPETENCY-BASED LEARNING MATERIAL

Welcome to the Competency-Based Learning Material for the

module,“PreparingAppetizers”. This learning material contains activities for you
to complete.

This module was prepared to achieve the required Competency in

“PrepareAppetizers”. This will be the source of information for you to acquire
knowledge and skills in this particular trade, with minimum supervision or help
from your trainer. With aid of the materials, you will acquire the competency
independently at your own pace.
 The unit of competency, “PrepareAppetizers” contains the knowledge,
skills, and attitudes required in participating workplace communication. It is one
of the BASIC modules in the National Certificate level II (NCII). You are required
to go through a series of learning activities in order to complete each learning
outcome. Information sheets are provided to help you better you understand of
the required activities. Follow these activities and answer self -check. And get
answer sheet from your trainer to reflect your answers. If you have some
questions please don’t hesitate to ask your facilitator for assistance

Recognition of Prior Learning (RPL)

You may have some or most of the knowledge and skills covered in this
learning material because you have:

 Actual experience on the job

 Already completed training in this area

If you can demonstrate to your trainer that you are competent in a

particular skill, you don’t have to do same training.

If you feel some of the skills, talk to your trainer about having them
formally recognize. If you have qualification of Certificate of Competence from
previous training, show it to your trainer. If the skills you acquired are still
relevant to the module, they may become part of the evidence you can present for
RPL. At the end of this learning material is a learner’s diary. Use this diary to
record important dates, job undertaken and other work place events that will
assist you in providing further details to your trainer or assessor. A Record of
Achievement is also provided for the trainer to accomplish upon completion of the
module.

As you work on these materials, please observe the following guidelines:

 Talk to your trainer and agree on how you will both organize the
training of this unit. Read through the Competency Based Learning
Material carefully. It is divided into sections which cover all the skills
and knowledge you need to successfully complete this module.
 Most probably your trainer will also be your supervisor or manager.
He/She is there to support you and show you the correct way to do
things. Ask for help.
 Your trainer will tell you about the important things you need to
consider when you are completing activities and it is important that
you listen and take notes.

Date Developed: Document No.

COOKERY NC II October 2019 Issued by:
STII
PreparingAppetizers Developed Revision Page 1 of 60
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  You will be given plenty of opportunities to ask questions and
practice on the job. Make sure you practice your new skills during
regular work shifts. This way you will improve both your speed and
memory and also your confidence.
 Talk to more experienced workmates and ask for their guidance.
 Use self-check questions at the end of each section to test your own
progress.
 When you are ready, ask your trainer to watch you perform the
activities outlined in the learning material.
 As you work through the activities, ask for written feedback on your
progress. Your trainer keeps feedback/pre-assessment reports for
this reason. When you have successfully completed each element,
ask your trainer to mark on the reports that you are ready for
assessment.

When you have completed this module and feel confident that you are have had
sufficient practice, your trainer will arrange appointment with the registered
assessor to assess you. The results of your assessment will be recorded in your
CompetencyAchievement Record.

COMPETENCY-BASED LEARNING MATERIALS

List of Competencies

No. Unit of Competencies Module Title Code

1. Clean and maintain kitchen Cleaning and TRS512328
Date Developed: Document No.
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 maintaining kitchen
premises
premises
Prepare stocks, sauces and Preparing stocks, sauces
2. TRS512331
soups and soups
3. Prepare appetizers Preparing appetizers TRS512381
Preparing salads and
4. Prepare salads and dressing TRS512382
dressing
5. Prepare sandwiches Preparing sandwiches TRS512330
6. Prepare meat dishes Preparing meat dishes TRS512383
Preparing vegetables
7. Prepare vegetables dishes TRS512384
dishes
8. Prepare egg dishes Preparing egg dishes TRS512385
9. Prepare starch dishes Preparing starch dishes TRS512386
Preparing poultry and
10. Prepare poultry and game dishes TRS512333
game dishes
11. Prepare seafood dishes Preparing seafood dishes TRS512334
12. Prepare desserts Preparing desserts TRS512335
13. Package prepared food Packaging prepared food TRS512340

MODULE CONTENT

Date Developed: Document No.

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QUALIFICATION : Cookery NC II
UNIT OF COMPETENCY : Prepare Appetizers
MODULE TITLE : Preparing Appetizers
INTRODUCTION
This unit covers the competencies required to measure
workpieces using fixed and adjustable gages.

LEARNING OUTCOMES:

1. Perform Mise’ en place

2. Prepare a range of appetizers
3. Present a range of appetizers
4. Store appetizers

Date Developed: Document No.

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 LEARNING OUTCOME SUMMARY

LEARNING OUTCOME 1 Perform Mise’ en place

CONTENTS:

1. Hot and Cold Appetizers

ASSESSMENT CRITERIA:

1. Tools, utensils and equipment are cleaned, sanitized and

prepared based on the required tasks
2. Ingredients are identified correctly, according to standard recipes,
or enterprise requirements
3. Ingredients are assembled according to correct sequence, quality
and specifications required
4. Ingredients are prepared based on the required form and time
frame
5. Frozen ingredients are thawed following enterprise procedures.
6. Where necessary, raw ingredients are washed with clean potable
water.

CONDITIONS:
The students/trainees must be provided with the following

EQUIPMENT

1. Electric, gas or induction ranges

2. Ovens, including combi ovens
3. Microwaves
4. Grills and griddles
5. Deep fryers
6. Salamanders
7. Food processors
8. Blenders
9. Mixers
10. Slicers
11. Pans
12. Utensils
13. Tilting frypan
14. Steamers
15. Bainemarie
16. Mandoline
Date Developed: Document No.
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SUPPLIES AND MATERIALS

1. Meat
2. Vegetables
3. Spices
4. Stocks
5. Sauces
6. Fruit and vegetables

PERSONAL PROTECTIVE EQUIPMENT

1. Hairnet / cap
2. Working clothes/apron/lab outfit
3. Safety shoes
4. Hand Gloves

TOOLS

1. Stock pot
2. Pans
3. Ladles
4. Soup bowls
5. Chopping boards
6. Knife
7. Measuring tools
METHODOLOGIES:

1. Books / Manuals
2. Information sheets and job sheets

ASSESSMENT METHODS:

1. Written test
2. Demonstration
3. Observation/Interview

Date Developed: Document No.

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 LEARNING EXPERIENCES

Learning Outcome 1: Perform Mise en Place

Learning Activities Special Instructions

Date Developed: Document No.

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 INFORMATION SHEET 3.1-1

Learning objectives:After reading this information sheet, you should be able

to know the various classifications of stocks and glazes.

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 SELF-CHECK 3.1-1

Date Developed: Document No.

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 ANSWER KEY 3.1-1

Date Developed: Document No.

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 LEARNING OUTCOME SUMMARY

LEARNING OUTCOME 2 Prepare a range of Appetizer

CONTENTS:

1. Hot and Cold Appetizers

ASSESSMENT CRITERIA:

1. Correct equipment are selected and used in the production of

appetizers
2. Appetizers are produced in accordance with enterprise
standards
3. Glazes are correctly selected and prepared, where required
4. Quality trimmings and other leftovers are utilized where and
when appropriate
5. Appetizers are prepared, using sanitary practices
6. Appetizers are tasted and seasoned in accordance with the
required taste of the dishes
7. Workplace safety and hygienic procedures are followed according
to enterprise and legal requirements

CONDITIONS:
The students/trainees must be provided with the following
Date Developed: Document No.
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EQUIPMENT

1. Electric, gas or induction ranges

2. Ovens, including combi ovens
3. Microwaves
4. Grills and griddles
5. Deep fryers
6. Salamanders
7. Food processors
8. Blenders
9. Mixers
10. Slicers
11. Pans
12. Utensils
13. Tilting frypan
14. Steamers
15. Bainemarie
16. Mandoline

SUPPLIES AND MATERIALS

1. Meat
2. Vegetables
3. Spices
4. Stocks
5. Sauces
6. Fruit and vegetables

PERSONAL PROTECTIVE EQUIPMENT

1. Hairnet / cap
2. Working clothes/apron/lab outfit
3. Safety shoes
4. Hand Gloves

TOOLS

1. Stock pot
2. Pans
3. Ladles
4. Soup bowls
5. Chopping boards
6. Knife
7. Measuring tools

Date Developed: Document No.

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METHODOLOGIES:

1. Books / Manuals
2. Information sheets and job sheets

ASSESSMENT METHODS:

1. Written test
2. Demonstration
3. Observation/Interview

LEARNING EXPERIENCES

Learning Outcome 2: Prepare a range of hot and cold appetizers

Learning Activities Special Instructions

1. Read Information Sheet 3.2-1 Read information sheet. After reading the
learner is encourage to answer the self
“Hot and Cold Appetizer”
check.
Compare the answers to the answer key.
You are required to get all answers correct.
2. Answer Self-Check 3.2-1
If not, read the information sheets again to
answer all questions correctly.
3. Perform Task /Job Sheet 3.2-1 Trainer will evaluate your performance
using the criteria checklist.
“Make a Barbecued Cola
Meatball”
4. Perform Task /Job Sheet 3.2-2 Trainer will evaluate your performance
using the criteria checklist.

Date Developed: Document No.

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 “Make a Sushi Roll”
5. Perform Task /Job Sheet 3.2-3 Trainer will evaluate your performance
using the criteria checklist.
“Make a Kimchi”

INFORMATION SHEET 3.2-1

Learning objectives:After reading this information sheet, you should be able

to know the various classifications of stocks and glazes.

HOT AND COLD APPETIZER

Learning objectives:

After reading this information sheet, you should be able to know the
various way of preparing hot and cold appetizers.

Appetizers
The function of this food is to enliven the appetite before dinner, often to
the accompaniment of drinks, so they generally small in size and spicy or piquant
in flavor.

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 In general the first course in meal is called appetizer, and the finger foods
served at receptions and with cocktails are called Hors D’oeuvres.

HORS D’OEUVRES AND COLD BUFFET

1. Definition Of Hors D’oeuvres

HORS D’OEUVRES – This is a snack in addition to the menus and served at the
beginning of the meal. It should be very light and very delicate, substantial and
nourishing. To be genuinely appetizing, it must be tempting in flavor. It could
either be cold or hot hors d’oeuvres. If cold, it must be nicely chilled and if hot
must be hot. Garnishes must be simple but inviting to please the guest. It served
in the small portion daintily prepared dish to tempt the guest what is to come
next.

2. Some Samples of Hot Hors D’oeuvres

a. Eggs – Baked, omelet, poached, especially prepared with delicious

sauces.
b. Croquettes – Fish, crabmeat, meats poultry – minced and sautéed in
butter with chopped onions with the addition of very thick white or
brown sauce. Then form into a shape of cork, roll in flour, dip in
beaten eggs and roll in bread crumbs and deep fry to golden brown.
c. Fritters – Small entrees made from a variety of ingredients – fish,
lobster, shrimp, squid and vegetables dipped in butter and fried –
served with green sauce, tartar, remolded, etc.
d. Ravioli – Pasta envelopes filled with different puree stuffing
(poached) and served with tomato sauce.
e. Crepes – Hot pancakes filled with different dainty preparation such
as seafood’s, served with hollandaise sauce.
f. Sausage – Chipolata, Strasbourg, cocktail, etc. sauté or fried with
double sauce.
g. Brochette – Small skewed items.
h. Quiche Lorraine – Mixture of diced bacon, onions and mushroom
baked with beaten eggs, cream and Guyer cheese.
i. Baked Mussels or Oyster – Half-way shelled mussels or oyster
baked in garlic butter with spice.
j. Sate – Could be beef, pork, chicken, seafood, lamb or veal marinade
in brochette.

3. Cold Buffet Definition

They are cold items made in different preparation and nicely arranged on cold
platters – fish, poultry, meat, vegetables, and etc. They are also called starters in
luncheon or dinner buffets. A colorful decoration is a must.
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 4. Some Sample Of Cold Hors D’oeuvres

a. Mousses and Cream – Liver, ham, lobster, chicken and deer grass,
avocado, etc. They are minced very fine, added with spices, gelatin
and cream. Served in moulds or in leaves on platters.
b. Aspic HDO – Chicken, beef, fish, lobster, pates, ham or gelatins.
They are created with gelatin arrange in plates, garnished with gelee
cubes and appropriate vegetable garnishing.
c. Meat HDO – Meat platter sausage, air cured or cooks ham, ox
tongue, roast beef, game, smoked or fresh lettuce leaves with
appropriate garnishing and sometimes served with potato salad.
d. Fish HDO – Fish or smoked salmon, herring, roll mops, smoked
trout, dried or smoked eel, anchovies, mackerel, sardines, tuna,
shrimps, prawns, lobster crabmeat, shellfish, squids, etc. And
recommended sauces (tartar, mayonnaise, vinaigrette).
e. Salad HDO – Caesar, mixed green, coleslaw, cucumber, etc.
f. Fruits – Grapes, melon, papaya, compote, etc.
g. Cocktails – Shrimp, lobster, crabmeat, mixed seafood’s. In supreme
glass with beds of lettuce and served with cocktail sauce.
h. Canapés – Small open sandwiches of different shape and with
varieties of fillings.
i. Eggs – Salted, century, quail, made in salad.
j. Vegetables – Relishes of carrots, celery, radish, cucumber, tomatoes,
etc. Served with variety of dunking sauces, such as curry, 1,000
islands, tartar, cheese dressing etc.

PREPARATION AND PRESENTATION OF APPETIZERS

When deciding on the presentation of a well-planned menu, appetizers

should be included. Appetizers refer to a variety of foods that stimulate the
appetite. Its name is inseparable from the idea of a meal as a sequence of course.
Appetizer should be therefore served as the first course. Soup is often omitted to
give way for the appetizer. If soup is served after the appetizer, it should be spicy,
clear soup, such as consommé, clear ox-tail soup or real turtle soup, in order to
stimulate the palate. The most important common features is a careful and
attractive presentation that makes it doubly inviting.

Appetizers are classified as a cocktail food, appetizer salad, hors d’oeuvres,

canapés and relishes. It usually comes in a combination of meat, seafood,
poultry, fruit, vegetables and dairy products and shellfish – appetizers can be
served as hot and cold depending on how it is placed in the menu.

1. COCKTAIL --- usually consists of shrimps, lobster, crabmeat, shell

fish, fruits as well as vegetables juices.

Date Developed: Document No.

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 2. APPETIZER SALAD ---- include pickled herring, chopped chicken
livers, and smoked salmon and stuffed eggs.
3. HORS D’ OEUVRES ---- snacks in addition to the menu. While often
served preceding a meal, they are sometimes served as the food at
the cocktail parties involving alcoholic beverages. Canapés and hors
d’ oeuvres usually served in a buffet.
Hot Hors D’ Oeuvres are served between the soup and fish course. In today
shortened menus, they are often served instead of hot entrée. The size and
richness depends upon the composition of the menu. Many hot hors d’ oeuvres
are suited for serving a small ala carte dishes, and usually described as hot dish.

Example:
Brochettes
Dumpling
Noodle
Ham soufflé
Pasta and Ravioli

Cold Hors D’ Oeuvres stimulates appetite, and therefore should always be served
as the course in the menu. There are 5 types of Cold Hors D’ Oeuvres and they
are served as follows:
a. Plate of Hors D’ Oeuvres may consists of shrimps, smoked beef
poached egg, Spanish sardines and lettuce, and sauce can be
served at the side.
b. Grisons Platter may consist of two kinds of cold meat, such as
ham, smoked beef, peppered ham. Sauce can be served at the
side.
c. Hors D’ Oeuvres Platter. A well presented platter with a limited
choices of simple or more expensive foods. The basic rule is
“small in quantity, but big in quality” and at the same time
attractively served. It may consist of patty shell with goose
liver mousse, artichoke heart with Waldorf salad, shrimp with
jelly, asparagus tip with mushrooms, and sardines with onion
rings. Italian vegetable salad, Grisons dried beef and ham,
tomatoes stuffed with Russian salad and chicken loaf.

d. Assorted hors d’ oeuvres can be served on special portion

platters with hors d’ oeuvres dishes or even from a serving cart.
A choice of 6 -10 different items, including a center piece of
ham or turkey and plus a spicy salad, quite sufficient. When
presenting and particularly when serving, care must be taken
to ensure that the colors of different items harmonized.

Date Developed: Document No.

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 Rich Hors d’ Oeuvres still a classical form of presentation. Lobster should
always be included. The Hors D’ Oeuvres dish system in a conjunction with a
silver platter can be used, but it is also possible to arrange the center pieces on a
silver platter covered with meat jelly and served with an accompaniments in
small separate bowls on container. As the name suggests, a rich Hors d’ Oeuvres
should include exquisite specialties such as tartlets with caviar, beef tender loin,
English styles, Waldorf salads, smoked salmon, Goose liver pate with jelly, smoke
eel with lemon, roll fillet of sole, terrine of game, artichoke filled with chicken
salad, poached salmon slices (“chaudfroid”).

SELF-CHECK 3.2-1

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Instruction: Read the question carefully. On your answer sheet, write the letter
of the correct answer.

Multiple-Choice Test:

1. Small entrees made from a variety of ingredients – fish, lobster, shrimp, etc.

a. Eggs
b. Ravioli
c. Crepes
d. Fritters

2. Which part of the meal does the Hor’s d oeuvres should be served?

a. After main entree

b. Before dessert
c. Between Soup and first course
d. Between Salad and main entree

3. This is a snack in addition to the menus and served at the beginning of the
meal.

a. Salads
b. Hor’s d Oeuvres
c. Soup
d. Dessert

4. French term for poached salmon slices.

a. chaudfroide
b. chaudfrido
c. chaudfroid
d. chaudfroit

5. Other term for appetizer.

a. Hor’s d Oeuvres
b. Appetizer
c. Accompaniment
d. Dessert

ANSWER KEY 3.2-1

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1. D

2. C

3. B

4. C

5. A

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 LEARNING OUTCOME SUMMARY

LEARNING OUTCOME 3 Prresent a range of Appetizers

CONTENTS:

1.

ASSESSMENT CRITERIA:

1. Appetizers are presented attractively according to enterprise

standards
2. Appetizers are presented using sanitary practices
3. Suitable plate are selected according to enterprise standards
4. Factors in plating dishes are observed in presenting appetizers

CONDITIONS:
The students/trainees must be provided with the following

EQUIPMENT

1. Electric, gas or induction ranges

2. Ovens, including combi ovens
3. Microwaves
4. Grills and griddles
5. Deep fryers
6. Salamanders
7. Food processors
8. Blenders
9. Mixers
10. Slicers
11. Pans
12. Utensils
13. Tilting frypan
14. Steamers
15. Bainemarie
16. Mandoline

SUPPLIES AND MATERIALS

1. Meat
Date Developed: Document No.
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 2. Vegetables
3. Spices
4. Stocks
5. Sauces
6. Fruit and vegetables

PERSONAL PROTECTIVE EQUIPMENT

1. Hairnet / cap
2. Working clothes/apron/lab outfit
3. Safety shoes
4. Hand Gloves

TOOLS

8. Stock pot
9. Pans
10. Ladles
11. Soup bowls
12. Chopping boards
13. Knife
14. Measuring tools
METHODOLOGIES:

1. Books / Manuals
2. Information sheets and job sheets

ASSESSMENT METHODS:

1. Written test
2. Demonstration
3. Observation/Interview

Date Developed: Document No.

COOKERY NC II October 2019 Issued by:
STII
PreparingAppetizers Developed Revision Page 22 of 60
by: Charity P. #___
Palmero
 LEARNING EXPERIENCES

Learning Outcome 3: Present range of hot and cold appetizers

Learning Activities Special Instructions

1. Read Information Sheet 3.3-1 Read information sheet. After reading the
learner is encourage to answer the self
“Hot and Cold Appetizer”
check.
Compare the answers to the answer key.
You are required to get all answers correct.
2. Answer Self-Check 3.3-1
If not, read the information sheets again to
answer all questions correctly.
3. Perform Task /Job Sheet 3.3-1 Trainer will evaluate your performance
using the criteria checklist.
“Make a Barbecued Cola
Meatball”
4. Perform Task /Job Sheet 3.3-1 Trainer will evaluate your performance
using the criteria checklist.
“Make a Sushi Roll”
5. Perform Task /Job Sheet 3.3-1 Trainer will evaluate your performance
using the criteria checklist.
“Make a Kimchi”

Date Developed: Document No.

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 INFORMATION SHEET 3.3.1

Date Developed: Document No.

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 SELF-CHECK 3.1-1

Date Developed: Document No.

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 ANSWER KEY 3.1.-1

Date Developed: Document No.

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 TASK SHEET 3.2-1

Title : Make a Barbecued Cola Meat Balls

Performance Objective:

At the end of this practice trainee should be able to:

 Make a barbecued cola meatballs with using appropriate ingredients and

preparation techniques.
Supplies/Materials:
 1kl ground beef
 1 cup dry bread crumbs
 1 pc. Egg
 1 pc. Onion, chopped fine
 4 cloves garlic, mashed & chopped
SAUCE
 1 cup ketchup
 ¾ cup coke
 1 pc. Onion, chopped
 2 tablespoon vinegar
 3 tablespoon Worcestershire sauce

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  Salt and pepper to taste
Tools/Equipment:
 Lab outfit
 Food slicer / cutter
 Chef knife
 Chopping board
Steps/Procedure :
1. Preheat oven to 375 °F.
2. Mix the ground beef, bread crumbs, egg and
onion. Shape into 1 balls and place in a
baking dish.
3. Bake for 30 minutes, turning in after 15
minutes.
4. In a separate bowl, mix the sauce
ingredients till well bended.
5. Remove meatballs from the oven and cook
in a sauce over medium heat for 30 minutes
or until sauce thickened.

Assessment Method:

Demonstration/ Performance Criteria Checklist

Performance Criteria Checklist

Task / Job Sheet /Operation Sheet

Trainee’s Name: __________________________________ Date: ____________________

Criteria YES NO
1. Does the ingredients are use appropriately in making
Cola Meatballs?
2. Does the SOP is followed in cooking Cola Meatballs?
3. Does the tools and equipment are used appropriately in
cooking Cola Meatballs?
4. Do the required taste, appearance and presentation
meet the standards?
5. Does the required timeframe has follows?

Date Developed: Document No.

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by: Charity P. #___
Palmero
 TASK SHEET 3.2-2

Title : Make a Japanese Sushi

Performance Objective:

At the end of this practice trainee should be able to:

 Make a Japanese sushi using appropriate ingredients and preparation

techniques.
Supplies/Materials:
 Dried seaweed (nori) – 4 sheets
 2 cups cooked Japanese rice
 2 tsp. sesame oil
 2 tsp. salt
Traditional fillings
 1 carrot, julienned
Date Developed: Document No.
COOKERY NC II October 2019 Issued by:
STII
PreparingAppetizers Developed Revision Page 29 of 60
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Palmero
  Cucumber, cut into long strips
 2 eggs
 Imitation crab (optional)
Alternate popular filling suggestions:
 Ham and cheese
Tools/Equipment:
 Lab outfit
 Food slicer / cutter
 Chef knife
 Chopping board
Steps/Procedure :
1. When rice is almost cooled, mix with sesame oil
and salt,
2. Stir fry carrots briefly with a dash of salt,
3. Stir fry cucumber with a dash of salt.
4. Whisk eggs until evenly yellow and fry into flat
omelet.
5. Cut cooked egg into long strips.
6. Using a bamboo sushi roller or a piece of tin foil,
lay the dried seaweed shiny side down

Assessment Method:

Demonstration/ Performance Criteria Checklist

Performance Criteria Checklist

Task / Job Sheet /Operation Sheet

Trainee’s Name: __________________________________ Date: ____________________

Criteria YES NO
1. Does the ingredients are use appropriately in making
Japanese Sushi?
2. Does the SOP is followed in cooking Japanese Sushi?
3. Does the tools and equipment are used appropriately in
Date Developed: Document No.
COOKERY NC II October 2019 Issued by:
STII
PreparingAppetizers Developed Revision Page 30 of 60
by: Charity P. #___
Palmero
 cooking Japanese Sushi?
4. Do the required taste, appearance and presentation
meet the standards?
5. Does the required timeframe has follows?

TASK SHEET 3.2-3

Title : Make a Kimchi

Performance Objective:

At the end of this practice trainee should be able to:

 Make a kimchi using appropriate ingredients and preparation techniques.

Supplies/Materials:
 5 heads of Chinese cabbage
 2 white radishes
 2 pcs. Carrots
 2 green onions
 2 cups of hot red pepper powder
 4 tablespoons of salt
 4 tablespoons of sugar
 5 cloves of garlic
 1 root of fresh ginger
 1 cup of tiny slated shrimp
 Fresh oysters optional

Tools/Equipment:
 Lab outfit
 Food slicer / cutter
 Chef knife
 Chopping board
Date Developed: Document No.
COOKERY NC II October 2019 Issued by:
STII
PreparingAppetizers Developed Revision Page 31 of 60
by: Charity P. #___
Palmero
Steps/Procedure :
1. Carefully cut cabbage in half
lengthwise. If the cabbage is unusually
large, cut in half again, making 4
lengthwise quarters.
2. Sprinkling liberally with coarse salt
and letting it sit for four hours, or by
soaking over night, then turn
occasionally.
3. Julienne the radishes finely-chop the
green onions and mince or crush the
garlic and ginger.
4. Mix the salted shrimp juice into the red
pepper powder. (To take out some of
the Kimchi fire, reduce the amount of
red pepper powder.) Add radish strips and knead well with hands. Add the
remaining ingredients and mix thoroughly-use your hands because the next step
is done by hand anyway.
5. Rinse the cabbage thoroughly in clean water and drain well. Pack the seasoned
mixture between each leaf of the wilted cabbage.
6. Fold over stuffed cabbage sections to hold in the seasonings, and fasten loosely
by wrapping the outer leaf around the section. Pack the bundles in a crock or
Kimchi jar. Keep at room temperature a day or two, then refrigerate. Cut to bite
size before serving.

Assessment Method:

Demonstration/ Performance Criteria Checklist

Date Developed: Document No.

COOKERY NC II October 2019 Issued by:
STII
PreparingAppetizers Developed Revision Page 32 of 60
by: Charity P. #___
Palmero
 Performance Criteria Checklist
Task / Job Sheet /Operation Sheet

Trainee’s Name: __________________________________ Date: ____________________

Criteria YES NO
1. Does the ingredients are use appropriately in making
Kimchi?
2. Does the SOP is followed in cooking Kimchi?
3. Does the tools and equipment are used appropriately in
cooking Kimchi?
4. Do the required taste, appearance and presentation
meet the standards?
5. Does the required timeframe has follows?

Date Developed: Document No.

COOKERY NC II October 2019 Issued by:
STII
PreparingAppetizers Developed Revision Page 33 of 60
by: Charity P. #___
Palmero
 LEARNING OUTCOME SUMMARY

LEARNING OUTCOME 4 Store appetizers

CONTENTS:

1. Store salads and dressings

ASSESSMENT CRITERIA:

1. Quality trimmings and other leftovers are utilized where and

when appropriate
2. Appetizers are kept in appropriate conditions based on enterprise
procedures
3. Required food storage containers are used and stored in proper
temperatures to maintain freshness, quality and taste

CONDITIONS:
The students/trainees must be provided with the following
Date Developed: Document No.
COOKERY NC II October 2019 Issued by:
STII
PreparingAppetizers Developed Revision Page 34 of 60
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Palmero
EQUIPMENT

1. Electric, gas or induction ranges

2. Ovens, including combi ovens
3. Microwaves
4. Grills and griddles
5. Deep fryers
6. Salamanders
7. Food processors
8. Blenders
9. Mixers
10. Slicers
11. Pans
12. Utensils
13. Tilting frypan
14. Steamers
15. Bainemarie
16. Mandoline

SUPPLIES AND MATERIALS

1. Meat
2. Vegetables
3. Spices
4. Stocks
5. Sauces
6. Fruit and vegetables

PERSONAL PROTECTIVE EQUIPMENT

1. Hairnet / cap
2. Working clothes/apron/lab outfit
3. Safety shoes
4. Hand Gloves

TOOLS

1. Stock pot
2. Pans
3. Ladles
4. Soup bowls
5. Chopping boards
6. Knife
7. Measuring tools

Date Developed: Document No.

COOKERY NC II October 2019 Issued by:
STII
PreparingAppetizers Developed Revision Page 35 of 60
by: Charity P. #___
Palmero
METHODOLOGIES:

1. Books / Manuals
2. Information sheets and job sheets

ASSESSMENT METHODS:

1. Written test
2. Demonstration
3. Observation/Interview

LEARNING EXPERIENCES
Learning Outcome 4: Store appetizers and salads

Learning Activities Special Instructions

1. Read Information Sheet 3.4-1 Read information sheet. After reading the
learner is encourage to answer the self
“Store Appetizers”
check.
Compare the answers to the answer key.
You are required to get all answers correct.
2. Answer Self-Check 3.4-1
If not, read the information sheets again to
answer all questions correctly.

Date Developed: Document No.

COOKERY NC II October 2019 Issued by:
STII
PreparingAppetizers Developed Revision Page 36 of 60
by: Charity P. #___
Palmero
 INFORMATION SHEET 3.4.1

STORE APPETIZERS

Learning objectives: After reading this information sheet, you should be able to
know the exact techniques in storing appetizers and salads.

Salads and Salad dressings

In days before modern refrigeration, the pantry was the storeroom where food
products were kept before being brought into the kitchen. Because this room was

Date Developed: Document No.

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cooler than the kitchen, it was specially suited as a work area for production of
cold food, especially aspics, chaudfroids, and other elaborate buffet preparations.
In kitchens around the world, this department is often referred to by it’s French
name ,garde manger(gardmawnzhay).

Because the number and variety of salads combinations is nearly endless,

it is helpful to devide salads into categories in order to understand how they are
produced. For the pantry chef, the most useful way to classify salads is by
ingredients: green salads, vegetable salads , fruit salads, and so on.
TIPS ON HOW TO STORE SALADS and DRESSINGS
1. Consider the food and how it is typically stored. Think about how a certain
food is usually kept before making any decisions. The National Center for
Home Food Preservation cautions against freezing leafy vegetables, salad
dressings, custards and jellies, among other things. Store perishable foods
only in the refrigerator if they do not freeze well. Many recipes mention if
partially prepared foods can be frozen and at what point during preparation
that can be done.

2. Package food for storage. Seal foods tightly to avoid condensation or freezer
burn. The more tightly wrapped an item is, the better it will cook or reheat
after cold storage. For example, cover an unbaked pie in plastic wrap. Squeeze
air out of a storage bag before zipping it shut. Place small hors d'oeuvres in an
airtight container. Stack them in rows and separate each row with a sheet of
parchment paper to avoid sticking.

3. Label the food. Label food packaging with a dark marker, especially if the food
is not visible through the storage material. Apply labels or pieces of masking
tape to act as labels if writing on the storage material is not an option.

4. Give the food reasonable space. Provide an appropriate amount of space

around each food item. The last thing any cook wants is to destroy or disfigure
an item in storage.
5. Allow proper time for defrosting and cooking after storage. Give food the
necessary time to thaw, defrost or warm before finishing its preparation. Do
not blow it in the home stretch after all the time and effort put into storing the
item well. Budget time wisely and remember to plan for these required
intermediate times.

SELF-CHECK 3.4-1

Instruction: Read the question carefully. On your answer sheet, write the letter
of the correct answer.

Date Developed: Document No.

COOKERY NC II October 2019 Issued by:
STII
PreparingAppetizers Developed Revision Page 38 of 60
by: Charity P. #___
Palmero
Enumeration:

1. 1Give at least two tips in storing appetizers

ANSWER KEY 3.4.-1

Date Developed: Document No.

COOKERY NC II October 2019 Issued by:
STII
PreparingAppetizers Developed Revision Page 39 of 60
by: Charity P. #___
Palmero
A. Consider the food and how it is typically stored. Think about how a certain
food is usually kept before making any decisions. The National Center for
Home Food Preservation cautions against freezing leafy vegetables, salad
dressings, custards and jellies, among other things. Store perishable foods
only in the refrigerator if they do not freeze well. Many recipes mention if
partially prepared foods can be frozen and at what point during preparation
that can be done.

B. Package food for storage. Seal foods tightly to avoid condensation or freezer
burn. The more tightly wrapped an item is, the better it will cook or reheat
after cold storage. For example, cover an unbaked pie in plastic wrap. Squeeze
air out of a storage bag before zipping it shut. Place small hors d'oeuvres in an
airtight container. Stack them in rows and separate each row with a sheet of
parchment paper to avoid sticking.

C. Label the food. Label food packaging with a dark marker, especially if the food
is not visible through the storage material. Apply labels or pieces of masking
tape to act as labels if writing on the storage material is not an option.

D. Give the food reasonable space. Provide an appropriate amount of space

around each food item. The last thing any cook wants is to destroy or disfigure
an item in storage.

E. Allow proper time for defrosting and cooking after storage. Give food the
necessary time to thaw, defrost or warm before finishing its preparation. Do
not blow it in the home stretch after all the time and effort put into storing the
item well. Budget time wisely and remember to plan for these required
intermediate times.

Date Developed: Document No.

COOKERY NC II October 2019 Issued by:
STII
PreparingAppetizers Developed Revision Page 40 of 60
by: Charity P. #___
Palmero