TLEGR9 Module 4 - Perform Mise en Place

Senior High School
Module 4
Perform mise en place 1 Hour
Gain Attention
Inform Learners of objectives

At the end of this module, you should be able to:
Cognitive:
● identify mise en place and tools of appetizer.
Affective:
● Prepare appetizers according to ingredients
Senior High School
Module 4
Psychomotor:
● Present appetizers according to the given recipe
Stimulate Recall of Prior Learning

Senior High School
Module 3
Mise’ En Place
A French term which means “set in place” that is you have everything
ready to cook and in its piece.
Tools and Equipment used in Preparing Appetizers
1. Ball Cutter– sharp-edged scoop for cutting out balls of fruits and
vegetables.
2. Rubber spatula– used to scrape off contents of bowls.
3. Channel knife– small hand tool in making garnishes.
4. Spatula– used for manipulating foods like spreading.
5. Wire Whip– used for mixing thinner liquids.
6. Zester– used to remove zest or citrus peels in thin strips.
7. French knife– for chopping, slicing, and dicing.
8. Paring knife– used for trimming and paring fruits and vegetables.
9. Butter curler– used for making butter curls.
10. Cutting board– board for cutting fruits and vegetables.
11. Kitchen shear– the cutting device for ingredients like
scissors.
12. Potato Masher– designed to press potato and cooked
vegetables.
13. Chiller– for keeping cold foods chilled for service.
14. Oven– for baking
Senior High School
Module 3
Other Tools and Equipment used in Preparing Appetizers
1. Measuring spoons – are used for measuring dry and liquid ingredients
in small quantities.
2. Measuring cups – is used to measure dry ingredients. They come in
various sizes and volumes.
3. Glass measuring cup – a container that is usually transparent. It is
smooth on the inside with the graduation mark on the outside to read.
This is used for measuring liquid ingredients like water and oil.
4. Mixing bowls – these containers have smooth, rounded interior
surfaces with no creases to retain some mixture.
5. Mixing spoon. – is used for mixing ingredients. It is made of wood in
different sizes and different lengths of handles.
6. Paring knife- is used to remove the skin covering of fruit and
vegetables.
7. A fork is used to combine ingredients.
8. Container of different sizes and shapes.
9. Cooking range/stove
10. Refrigerator
Senior High School
Module 3
CLASSIFICATION OF APPETIZERS ACCORDING TO INGREDIENTS

Appetizers are classified as cocktail food, appetizers salad, hors
d’oeuvres, canapés, and relishes. They usually come in a combination of
meat, seafood, poultry, fruit, vegetables, and daily products, and shellfish.
Appetizers can be served as hot and cold depending on how it is placed in
the menu.
I. Cocktail - usually consists of shrimps, lobster, crab meat, shellfish,

fruits as well as fruit and vegetable juices.
II. Appetizer Salads - include pickled herring, chopped chicken livers, and
smoked salmon, and stuffed eggs.
III. Hors d’eouvres - while often served to precede a meal, they are served
as the food at cocktail parties involving alcoholic beverages.
Horsd’oeuvres (from the French word for appetizer) can be served hot
or cold. They can be eaten standing up, rather than seated at a formal
dining table. When guests have just arrived at a venue, they’re typically
coming from someplace else and they’re hungry. Rather than feed
them a big meal immediately upon arrival, appetizers fulfill the need for
some food while they can also stand around talking with friends and
family before the main meal.
a. Hot Hors d’oeuvres are served between the soup and fish
course. In today’s shortened menus, they are often served
instead of hot entrée. The size and richness depend upon the
composition of the menu. Many hot horsd’oeuvres are suited for
serving small a la 5 carte dishes and are usually described as hot
dishes.
Senior High School
Module 3
b. Cold hors d’oeuvres should stimulate appetite, and therefore

should always be served at the first course in the menu.
There are five types of cold hors d’oeuvres and they are served as
follows:
1. A plate of Hors d’oeuvres may consist of shrimps, smoked beef,
poached egg, Spanish sardines, and lettuce. The sauce can be
served at the side.
2. Grissom Platter may consist of two kinds of cold meat, such as
ham, smoked beef, peppered ham. The sauce can be served at
the side.
3. Hors d’oeuvres Platter. A well-presented platter with a limited
choice of simple or more expensive foods. The basic rule is
“small quantity, but big in quality” and at the same time
attractively served. It may consist of shrimps with jelly, asparagus
tip with mushrooms, sardines with onion rings, tomatoes stuffed
with salad, and chicken loaf.
4. Assorted hors d’oeuvres can be served in special portioned
platters with dishes or even from a serving cart.
5. Rich hors d’oeuvres - still a classical form of presentation.
Lobsters should always be included. The hors d’oeuvres dish
system in conjunction with a silver platter can be used, but it is
also possible to arrange the centerpieces on a silver platter
covered with meat jelly and served with accompaniments in a
small separate bowl or container.
Senior High School
Module 3
IV. Canapés - they are tiny open-faced sandwiches, of bite-size

and usually high flavored or tangy.
a. 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:
b. Spread - placed on top of the base so the garnish sticks to
it without falling off.
Three types of spreads
1. Flavored butter – made from softened butter with
flavorings.
2. Flavored Cream Cheese-made from flavored butter,
except cream cheese substituted for the butter. A
mixture of cream and butter can be used.
3. 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.
c. 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.
Senior High School
Module 3
V. Relishes -this includes carrots and curl lettuce, cucumber sticks, turnips,
horseradish, celery hart, black olives, green olives, peanut, chips, and
shrimps copeck. Relishes include two categories:
1. Raw vegetables with dips

2. Dips
3. Pickled items
Elicit Performance
Synthesis
Assess performance
Enumeration
A. List down at least 5 equipment and tools used in preparing

appetizers.
B. List down at least 3 types of cold hors d’oeuvres.

Senior High School
Module 3
Enhance retention and transfer
Bibliography
• https://inspiredbycharm.com/delicious-and-easy-hors-doeuvres-ideas/ •
https://quizlet.com/115433955/hors-doeuvres-flash-cards/ •
https://quizlet.com/73915624/hors-doeuvres-flash-cards/ •
https://www.figsandhoneycatering.com/reasons-serve-hors-doeuvres-
nextparty / • https://oureverydaylife.com/list-of-hot-cold-hors-doeuvres-
12495320.html •
https://www.scribd.com/presentation/427991139/Appetizers-hot-and-coldppt

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Senior High School

Inform Learners of objectives

Stimulate Recall of Prior Learning

Tools and Equipment used in Preparing Appetizers

Other Tools and Equipment used in Preparing Appetizers

CLASSIFICATION OF APPETIZERS ACCORDING TO INGREDIENTS

I. Cocktail - usually consists of shrimps, lobster, crab meat, shellfish,

b. Cold hors d’oeuvres should stimulate appetite, and therefore

IV. Canapés - they are tiny open-faced sandwiches, of bite-size

a. Base – holds the spread and garnish. Crackers and toasts

1. Raw vegetables with dips

A. List down at least 5 equipment and tools used in preparing

B. List down at least 3 types of cold hors d’oeuvres.

Enhance retention and transfer

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