LEARNING ACTIVITY SHEET

Concept Notes in Cookery with Formative Activities

Week 4 /Quarter 1 / Semester 1st

Name: _________________________________________________Score: ______

Grade & Section: ____________________________________________________
Name of Teacher: _________________________________Date: _____________
I. Title : Prepare a Range of Appetizers
II. Type of Activity :
/ Concept notes with formative activities
LAS for summative assessment ( Written Work Performance Task)
III. MELCS : LO 2. Prepare a range of appetizers
1.1 differentiate hot and cold appetizers.
1.2 review variety of appetizers recipes based on the required
tasks
1.3 classify appetizers according to ingredients
1.4 identify ingredients according to the given recipe
IV. Learning Objective/s:
1. To differentiate hot and cold appetizers.
2. To review variety of appetizers recipes
based on the required tasks
3. To classify appetizers according to
ingredients
4 To identify ingredients according to the
given recipe
V. References:
Print Material: Technology and Vocational Livelihood Home Economics-
Cookery– Commercial Cooking Learner’s Material pages 69-74.

NOTE: all pictures here are copied from the internet

VI. Concept Notes with formative activities:

Learning Outcome 2
Prepare a Range of Appetizers
At the end of this lesson, you are expected to:
differentiate hot and cold appetizers;
prepare a variety of appetizers; and
follow workplace safety procedures.

Preparation of appetizers requires knowledge and skills of the different recipes in

preparing such.

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 This lesson provides you different recipe in preparing appetizers for
your reference in deciding what to perform.

Hot and Cold Appetizers

Hors d’eouvres is often served preceding a meal, they are served as the food at
cocktail parties involving alcoholic beverages.
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 menu. Many hot hors
d’oeuvres are suited for serving a small ala carte dishes, and usually
described as hot dish.
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:
Plate of Hors d’oeuvres may consist of shrimps, smoked beef, poached
egg, Spanish sardines and lettuce, sauce can be served at the
side
Grisson Platter may consist of two kinds of cold meat, such as ham,
smoked beef, peppered ham. Sauce can be served at the side.
Hors d’oeuvres Platter. A well-presented platter with a limited choice of
simple or more expensive foods. The basic rules is
“small quantity, but big in quality” and at the same time attractively
served. It may consists of shrimps with jelly, asparagus tip with
mushrooms, sardines with onion rings, tomatoes stuffed with salad
and chicken lotaf.
Assorted hors d’oeuvres can be served in special portioned platters with
dishes or even from a serving cart.
Rich hors d’oeuvres - still a classical form of presentation. Lobster
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 center pieces on a silver platter covered with meat
jelly and served with accompaniments in a small separate bowls or
container.

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Recipes of Appetizers
Salmon and Cucumber Bites

Purpose: To prepare salmon and cucumber bites

Tools/Equipment Needed:
 Chopping board
 Spatula
 Bread knife
 Mixing bowl

Ingredients Needed:
 1 (12-inch) cucumber
 1 teaspoon freshly grated lemon zest
 2 teaspoons fresh lemon juice
 4 ounces crème
 1/8 teaspoon pepper
 4 ounces pre-packaged smoked salmon, cut into inch-long strips
 2 teaspoons fresh dill, chopped, for garnish

Steps/Procedure:
1. Peel and slice cucumber into 1/4-inch slices.
2. In a bowl, mix lemon zest, lemon juice, crème, and pepper.
3. To assemble, top a cucumber slice with a strip of salmon, a dollop (about
1/2 tsp) of crème mixture.
4. Garnish with dill.

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 Preparing hors d’ oeuvre cocktails and relishes

Hors d’ oeuvre cocktails and relishes

Tools/Equipment Needed:
Knife
Chopping board
Gloves
Materials/ingredients needed:
Oysters or Shrimps or Fruits
Dips
Herbs
Sugar/Syrup
Ice, Lemon
Steps/Procedure:

Oyster and clams cocktails

Open fresh oysters and clams on the half shell.
Arrange on flat plates, preferably on a bed of ice.
Place cocktail sauce in a small cup in the center or at the side of the
plate.
Provide lemon wedges

Shrimps and other cooked seafood’s cocktail

Arrange seafood in a stemmed glass or in a small, cup-shaped bowl in a
bed of ice. Cocktail sauce maybe put in the glass first and arranged the seafood on
top, partially immersed. Or the cocktail sauce may be added as toppings.
Garnish the dish attractively with lettuce or greens with lemon wedges.
Fruit Cocktail
Use fruits that are pleasantly tart and not too sweet.
Cut fruits into desired shapes.
Add fresh lemon or lime juice to fruit mixtures to provide necessary
tartness. A simple wedge of melon with lime is a refreshing cocktail. Add a few
drops of flavored liqueur to improve flavor.

Relishes
Select fresh vegetables
Cut into sticks or other attractive bite size shapes.
Hold vegetables for a short time in ice water to become crisp.
Arranged vegetables, in crushed ice to maintain crispness.
Serve with dips.

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 Mixed vegetables relish with cheddar
cheese dip

Purpose: To prepare raw vegetables relish.

Tools/Equipment Needed:
Knife
Chopping board
Strainer
Platter

Ingredients needed:

Raw Vegetables
1 pc. Celery
1 pc. Red bell pepper
1 pc. Cucumber
1 pc. Cherry tomato
1 pc. Lettuce

Dips
94 g cream cheese
38 ml evap milk
44 g mayonnaise
7.5 ml lemon juice
75 g onions
.5 ml hot red pepper sauce
.5 ml Worcestershire sauce
75 g cheddar cheese
Steps/Procedure:

Wash vegetables well.

Cut vegetables into sticks or decorative bite size shapes.
Hold vegetables for a short time in ice water to become crisp.
Drain well.
Arrange vegetables in a platter with crushed ice to maintain crispness. Serve
with cheddar cheese dip.

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 Procedure for preparing Canapés from toast.

Perform the steps in preparing Canapés from toast.

Tools/Equipment Needed:
 Bread knife
 Spatula
 Tray
 Cutting board
 Oven
 Serving plate

Ingredients Needed:
 Pullman loaves
 Spreads of your choice
 Toppings of your choice
Steps/Procedure:
1. Trim crusts from unsliced Pullman loaves. Save trimmed crusts to be used as
breadcrumbs.
2. Cut the bread horizontally into slices, ¼ inch thick.
3. Toast the slices in the oven.
4. Cool the toast.
5. Cover with a thin, even layer of spread and cut into desired shapes with a
knife. Make the cuts neat and uniform.
6. Alternately, cut the toasts into desired shapes with small cutters and reserve
the trim for breadcrumbs. Spread each cutout with desired topping.
7. Garnish the cutouts as desired.
8. Bread slices for canapés can be cut into several basic shapes with no waste.

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 FORMATIVE ACTIVITIES
YOU CAN DO THIS

TASK 1

Instruction. Review of Previous Lesson. Complete Me. Fill the blank with a word or
group of words to make the sentence complete.
An Italian appetizer composed of meats, sea foods, and other relishes is 1._____.
Small food item eaten with wine or other drinks is 2._______.
A salted roe or egg of the sturgeon is 3.______.
Hors d ‘oeuvres offered to guest that complements the chef’s cooking style and
talent is 4.______.
Toasted Italian bread flavored with garlic and olive oil is 5.______.

TASK 2

Instruction. Enumeration. Provide five ingredients needed in the preparation of

Hors d’ oeuvre cocktails and relishes.
1.
2.
3.
4.
5.

TASK 3

Instruction: List tools that you are going to use in preparing your Canapés from toast
from page 6 of your Learning Activity Sheet.
1.
2.
3.
4.
5.

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YOU CAN DO MORE

TASK 4

Instruction: From the tools/equipment you provided on Task 3, analyze the use of
each tool/equipment from 1 to 5 and write it on your quiz notebook.
Example: Spoon – used to spoon out spread and put it onto the base

TASK 5

Instruction: Identify the following five (5) types of Cold hors d’ oeuvres and how can
they be served. Write your answer on the space provided.
1. ________________________may consist of shrimps, smoked beef, poached egg,
Spanish sardines and lettuce, sauce can be served at
the side
2. _______________________ may consist of two kinds of cold meat, such as ham,
smoked beef, peppered ham. Sauce can be served
at the side.
3. _______________________ A well-presented platter with a limited choice of simple
or more expensive foods.
4. _______________________ can be served in special portioned platters with
dishes or even from a serving cart.
5. _______________________ still a classical form of presentation.

TASK 6

Instruction: TRUE or FALSE. Write T if the statement is TRUE and F if it is incorrect.

____1. When cucumber is used as a based in making an appetizer, it is
considered as a canapé.
____2. Canapé uses a dip.
____3. Appetizers must taste salty, sour or spicy.
____4. Hors d’ oeuvres are served as the food at cocktail parties involving
alcoholic beverages.
____5. Hot hors d’oeuvres should stimulate appetite, and therefore should always
be served at the first course in the menu.
CHALLENGE YOURSELF

TASK 7

Instructions: Below is an assumed square slice of a large (in our local market,
medium and large sizes of loaf breads are available) Pinoy Tasty bread/Loaf bread.
Draw a square on your quiz notebook and make an outline. Imagine that the square is
a slice of loaf bread so you would picture out how to cut your bread into a bite-size

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base for Canapé. Bite-size means just enough for your mouth to accommodate
without opening it widely. Now, how many bite-size slices can you make?

TASK 8

Instructions: Make an outline on the assumed rectangular Pullman Bread slices

below and cut each - the first slice in a square shape while the second one is in
triangle shape for canapé bases. Cut each into equal sizes. Size of both slices is -
Length: 10cm Width: 5cm. Use your ruler for you to get the exact size of your
drawing.

1 2

TASK 9

Instructions: Search in the internet five 5 pictures of different types of appetizers.

Copy the images and paste it in a Microsoft word and submit it in the google
classroom. If you belong to a section without google classroom, just cut pictures of
appetizers from magazines, newspapers and other print materials available in your
home and paste it in your quiz notebook.

LEVEL UP

TASK 10

Instruction: Design your own Canapé. Draw first the three parts individually
depending on your desired shape of base; spread and garnish. Make sure to draw
almost the same as your selected ingredients. Next, draw them together and color it in
order to appreciate your drawing. Make sure that you use appropriate color. Lastly,
label each part and name the ingredients you used.

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 A B
Example: 1. Base -
. . Spring
. . onions

2. Spread -
Ham and
bacon spread
. .
3. Garnish -
Fita
biscuit

.
TASK 11

Instruction: RECIPE-MAKING. Make your own simple CANAPÉ recipe. Follow

recipe format on page 6. Parts must include Tools/Equipment to be used; Ingredients
(include quantity); Steps/Procedures.

TASK 12

Instruction: RECIPE-MAKING. Make your own simple recipe for ANY TYPE OF
APPETIZER. Just ONE recipe. Follow recipe format on page 6. Parts must include
Tools/Equipment to be used; Ingredients (include quantity); Steps/Procedures.

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