Technlogy and Livelihood Education 10 (COOKERY) 2.

Hors D’ Oeuvres-is is small portion of highly seasonedEXAMPLES OF APPETIZERS Miscellaneous hors d‘oeuvres
LEARNING ACTIVITTY SHEET 2 - (WEEK 3) foods, it is a combination of canapés, olives, stuffed Canapés – bite-size openThese facedare sandwiches
variety ofconsist
food both of tiny
celery, pickled radishes, and fish. It is served on portions of food presented hoton and bases
coldof bread,astoast, or
served
Lesson 2 individual plate when guests are seated. Sometimes pastrythis easily handled andappetizers.
eaten. The serving is
PREPARE APPETIZERS (PA) is simply placed on a platter and passed around. HorsCanapés Consists of Three Parts:in unit size or portion
smaller
KITCHEN TOOLS AND EQUIPMENT IN PREPARING d’oeuvres are served cold or hot. 1. Base – holds the spread and garnish.
size that can beCrackers
eaten with andforks
toasts
APPETIZERS 3. Canapé- are made out of thin slices of bread in are firmer and give a pleasing texture and crispness
from small plates or with to the
1. Ball Cutter – sharp edged scoop for cutting out balls of different shapes. The bread may be toasted, sautéedcanapé. in Examples: Breadfingers.
cutouts, Toast cutouts Crackers,
fruits and vegetables. butter or dipped in a well-seasoned mixture of egg, Melba toast, Tiny unsweetened pastry- Italian
shells, Appetizer.
Tortilla chips
1. Antipasto
2. Rubber spatula – used to scrape off contents of bowls. cheese, fish, or meat then deep-fat fried. It is a fingeror cups, Tiny biscuits, Polenta cutouts,the andfollowing:
Miniature
This includes
3. Channel knife – small hand tool in making garnishes. 4. food consisting of three parts: a base, a spread or pancakes. - Cured meats – Salami,
Spatula – used for manipulating foods like spreading. topping and garnish. They could be served hot or cold. 2. Spread - placed on topprosciutto,
of the basebologna,
so the garnish
boiled sticks
ham
5. Wire Whip – used for mixing thinner liquids. There are no set recipes for the making of canapés. You to it without falling off. - Seafood items-Canned items
6. Zester – used to remove zest or citrus peels in thin strips. may create your own combination of several different THREE TYPES OF SPREADS: like sardines, anchovies, and
colored items on the cut pieces of bread, toasted or a.)Flavored
fried butter – made from softened butters with
tuna
7. French knife – for chopping, slicing and dicing. and biscuits etc. The larger canapés are termed as flavorings. - Cheeses - provolone,
8. Paring knife – used for trimming and paring fruits and ZAKUSKIS after the Chef Zakuski. b) Flavored Cream Cheese-made from flavored butters,
mozzarella
vegetables. 4 . Relishes/Crudités- are pickled item which are raw, except cream cheese substituted
- Relishesfor the vegetables
– raw butter. Mixture of
9. Butter curler – used for making butter curls. crisp vegetables such as julienne carrots or celery sticks.
cream and butter can be-used. Mushrooms and other
10. Cutting board – board for cutting fruits and vegetables. Relishes are generally placed before the guest in a c) Meat or Fish salad spreads – made from finely chopped
vegetables
11. Kitchen shear – cutting device for ingredients like slightly, deep, boat shape dish. meat or fish that are spreadable. Seasons should be
2. Bruschetta - slice of Italian
scissors. 12. Potato Masher – designed to press potato and 5. Petite Salad- are small portions and usually displaychecked carefully to make the spread more stimulating
bread that is toasted, rubbed to
cooked vegetables. the characteristics found in most salad. the appetite. with brushed garlic, and drizzled
13. Chiller – for keeping cold foods chilled for service. 6. Chips and Dips- are popular accompaniments to 3. Garnish – any food item or olive
combination of items
with oil, served with placed
OTHER TOOLS AND EQUIPMENT USED IN PREPARING potato chips, crackers, and raw vegetables. Proper on top of the spread which usuallylike gives color, design, and
toppings canapés.
APPETIZERS consistency in the preparation is important for manytexture
dip. or flavor accent to 3. the
Tapas canapé.
- a small food item
1. Measuring spoons – are used for measuring dry and It must not be so thick that it cannot be scooped up FOOD ITEMS THAT CAN USE IN DECORATE CANAPES:
intended to be eaten with wine
liquid ingredients in small quantity. without breaking the chip or crackers, but it must bea) Vegetables, pickles and orrelishes - Ex: Radish
other drinks usuallyslices,
in bars.
2. Measuring cups – is used to measure dry ingredients. thick enough to stick to the items used as dippers. Pickled onions, Tomatoes, Olives, Chutney,
They are served in aParsley,
small Pickles,
They come in various sizes and volumes. 7. Fresh Fruits and Vegetables – are the simplest Asparagus tips, Capers, Cucumber slices, and
portion intended to bePimiento.
eaten
3. Glass measuring cup – container which is usually appetizer. Fruits are good appetizers because they give b) Fish - Ex: Smoked oysters, Smoked Salmon, Shrimp,
immediately.
transparent. It is smooth in the inside with the graduation an attractive appearance, fragrance, appealing taste Caviar,
and Tuna flakes, Sardines, Lobster chunks
4. Caviar – salted roe,ororslices.
eggs, of
mark on the outside to read. This is used for measuring delicious flavor. For example, you could serve a platter c) Meats - Ex: Ham, Salami, theRoast Beef,Any
sturgeon. Chicken
productor Turkey
liquid ingredients like water and oil. of thinly sliced cucumbers, chunks of red bell pepperCocktail
and - appetizers are labeled
made ofcaviarseafood or come
fruit, usually
must from
4. Mixing bowls – these containers have smooth, rounded baby carrots. For a fruit tray, consider serving red and with a tart or tangy sauce. These appetizers
sturgeon. Roe from are anyalways
other
interior surfaces with no creases to retain some mixture. green grapes, as well as chunks of mango with served chilled, often on afish bedmustof crushed ice. as such
be labeled
5. Mixing spoon. - is used for mixing ingredients. It is made toothpicks inserted in them. Since appetizers should KINDS OF COCKTAIL APPETIZERS: (white fish caviar)
of wood in different sizes and different length of the always easy to pick up with the fingers, it should never - oysters and clams on the 5. half
Amuse shell, shrimps,
Bouche crab meat,
(ah-mews-
handle. be drippy or messy so you need to avoid certain fruits or
lobsters, fruits, and firm boosh)
flaked white fish.
– a tiny appetizer or hors
6. Paring knife- is used to remove the skin covering of fruit veggies (for example, chunks of avocado or watermelon Relishes - are raw or pickled vegetables cutto into attractive
d’ oeuvres offered guest
and vegetables. are probably not the best appetizer choices). shapes served as appetizer. seated at their tables either
7. Fork is used to combine ingredients. 8. Anything, Smaller- are varieties of appetizers whereinTWO CATEGORIES OF RELISHES: before or after they have
8. Container of different sizes and shapes. the only requirement is that you keep everything small 1. Raw vegetables with dips - herefromare the
known as crudités
ordered menu. It is an
9. Cooking range/stove (croo-dee-tays). Cru in French meansto “raw”. Common
enough to be picked up with the fingers and eaten with opportunity showcase an bite
10. Refrigerator size, cut raw vegetables served with dips are: celery, green
little mess. If you want to serve your favorite homemade aspect of the chef’s cooking
11. Strainer/colander and re pepper, cucumber, broccoli florets, cherry
sausages, cut them into small pieces, wrap them with a style and talent and to welcome
CLASSIFICATION OF APPETIZERS
1. Cocktails- are usually juices of orange, pineapple, small piece of pastry shell and bake. Or, serve your tomatoes, scallions, radishes, zucchini, broccoli stems, and
the guest.
carrots.
grapefruit or tomatoes served with cold salad dressings. It favorite baked sweet potato fries with a mayonnaise-
2. Pickled items. Includes variety of items like cucumber
may be in the form of a fruit or vegetable juice mixed with based dipping sauce. Individual quiches filled with ham
pickles, olives, watermelon pickles, pickled peppers, spiced
little alcoholic beverage or seafood like shrimps, crabs, or and cheese are another good option.
beets, and other preserved fruits and vegetables.
lobsters served with slightly seasoned sauce.
Technlogy and Livelihood Education 10 (COOKERY) 2. Portion size. This is important for presentation as well garnish completes the picture. On the other hand do Shrimps and other cooked seafood’s
LEARNING ACTIVITTY SHEET 2 - (WEEK 4) as for costing. not add unnecessary garnishes. cocktail
 Match portion sizes and plates. Too small a plate makes 6. Don’t drown every plate in sauce or gravy. It may 1. Arrange seafood in a stemmed
an overcrowded, jumbled, messy appearance. Too large a hides colors and shapes. You may cover Hot a partand
ofCold
it Appetizers
glass or in a small, cup-shaped bowl
plate makes the portions look skimpy. or a band of sauce across the center. Hors d’eouvres is often in aserved
bed ofpreceding
ice. Cocktaila meal,
saucethey
maybe are
 Balance the portion sizes of the various items on the servedthan
7. Keep it simple. Simplicity is more attractive as the food atput
cocktail
in theparties involving
glass first alcoholic
and arranged the
plate. Apply logical balance of portions. complicated designs. beverages. seafood on top, partially immersed.
3. Arrangement on the plate. a. Hot Hors d’oeuvres
8. Let the guests see the best side of everything. Oraretheserved
cocktail between
sauce maythe besoup and as
added
Basic Principles of Platter Presentation Angle overlapping slices and wedged-shaped fish course.
pieces In today’s shortened menus, they are often
toppings.
1. The three elements of a buffet platter. toward the customer and the best side of served
each instead
slice of hot2.entrée.
GarnishThe thesize
dishand richness with
attractively
 Centerpiece or Grosse piece (gross pyess). This may be is face up. depend upon the composition of menu.
lettuce or greens Many
with lemon hotwedges.
hors
an uncut portion of the main food item, such as a pate or STORE APPETIZERS: d’oeuvres are suitedFruit
for serving
Cocktail a small ala carte dishes,
a cold roast, decorated and displayed whole. It may be a Tools and Equipment and usually described 1. as
Usehot dish.that are pleasantly tart
fruits
separate but related item, such as molded salmon 1. Chillers b. Cold hors d’oeuvres andshould
not too sweet. appetite, and
stimulate
mousse 2. Refrigerator therefore should always2. Cutbefruits
served intoatdesired
the firstshapes.
course in
 The slices or serving portions should be arranged 3. containers for salad and appetizers the menu. There are3.five Addtypes
freshoflemon or lime
cold hors juice toand
d’oeuvres
artistically. Storing Techniques fruit mixtures to provide necessary
they are served as follows:
 The garnish should be artistically done in proportion to Storing foods could be done through thefollowing tartness.
Plate of Hors d’oeuvres mayAconsist
simpleof wedge
shrimps,of melon
smoked
the cut slices. techniques: with lime
beef, poached egg, Spanish is a refreshing
sardines cocktail.
and lettuce, sauce
2. The food should be easy to handle and serve, so that 1. Refrigerate – to keep food cold or cool.can be served at theAdd sidea few drops of flavored liqueur to
one portion can be removed without ruining the 2. Cold storage – the process of preserving food byPlatter may
 Grisson improve
consistflavor.
of two kinds of cold meat,
arrangement. means of refrigeration. Relishes
such as ham, smoked beef, peppered ham. Sauce can be
3. A simple design is best. Simple arrangement is easier to 3. Chilling – to refrigerate to reduce the served at the side. 1. Select fresh vegetables
serve, more appetizing, and still attractive when half temperature of food. 2. CutAinto
 Hors d’oeuvres Platter. sticks or other
well-presented attractive
platter with a
consumed by the guest. Sanitary Practices when storing salads and bite or
limited choice of simple sizemore
shapes.expensive foods. The
4. Attractive platter presentation may be made on silver appetizers 3. Hold vegetables
basic rules is “small quantity, but big in for a short
quality” andtime in
at the
or other metals, on mirrors, chinaware, plastic ware, 1. Handle the food properly to prevent spoilage and ice water to become crisp.
same time attractively served. It may consists of shrimps
wood, or any other materials provided they are contamination. with jelly, asparagus4.tipArranged vegetables,
with mushrooms, in crushed
sardines withice
presentable and suitable for food. 2. Wash utensils and equipment thoroughly. onion rings, tomatoes Preparing Canapés
stuffed with saladfrom toast loaf.
and chicken
5. Once a piece of food has touched the tray, do not 3. Keep off hand to a minimum contact to Tools/Equipment Needed:
 Assorted hors d’oeuvres can be served in special
remove it. Shiny silver or mirror trays are easily smudged, ingredients and food. Bread knife, Spatula, Tray, Cutting
portioned platters with dishes or even from a serving cart.
and you’ll have to wash the tray and start over again. 4. Keep away from food when you are ill. board
 Rich hors d’oeuvres - still a classical form of
Good pre-planning should be considered. 5. Store food and ingredients properly. Ingredients Needed:
presentation. Lobster should always be included. The hors
6. Think of the platter as part of the whole. It must be 6. Safeguard the food during distribution and Pullman loaves, Spreads , Toppings
d’oeuvres dish system in conjunction with a silver platter
attractive and appropriate to the other presentation in serving. Steps/Procedure:
can be used, but it is also possible to arrange the center
the table. to refrigerate or to reduce the temperature of food. 1. Trim crusts from unsliced Pullman
pieces on a silver platter covered with meat jelly and
Designing the platter old storage like refrigerator to preserve perishable loaves. Save trimmed crusts to be
served with accompaniments in a small separate bowls or
1. Plan ahead. Make a sketch by dividing the tray into six food. used as breadcrumbs.
container.
or eight sections. This will help you lay out a balance and 2. Cut the bread horizontally into
symmetrical design. The sketch should indicate the To prepare hors d’ oeuvre cocktails andFundamentals
relishes of Plating
slices, ¼ inch thick.
Tools/Equipment Needed: 1. Balance
centerpiece, slices of foods and garnishes. 3. Toast the slices in the oven.
Knife, Chopping board, Gloves The rules of good menu balance also apply to plating.
2. Get movement into your design. Good design makes 4. Cool the toast.
Materials/ingredients needed: Select foods and garnishes that offer variety and contrast.
your eyes move across the platter following the lines you 5. Cover with a thin, even layer of
have set up. It could be arranged in rows or lines. Oysters or Shrimps or Fruits, Dips, Herbs, Color. Two or morespreadcolors on a plate are usually more
and cut into desired shapes
Sugar/Syrup, Ice, Lemon interesting than one. Garnish is also important.
3. Give the design a focal point. Use centerpiece to with a knife. Make the cuts neat and
Steps/Procedure:  Shapes. Plan for variety of shapes and forms. Cutting
emphasize and strengthen the design by giving it direction uniform.
Oyster and clams cocktails vegetables into different shapes gives you great flexibility.
and height. Note that centerpiece is not always in the
1. Open fresh oysters and clams on the half Texture.
shell. Not strictly visual consideration, but important
center.
4. Keep items in proportion. 2. Arrange on flat plates, preferably on ainbed
plating in menu planning.
of ice.
 Flavors.
3. Place cocktail sauce in a small cup in the center One
or of the factors to consider when balancing
5. Make the garnish count. Use garnish to balance out a
at the side of the plate. colors, shapes, and texture on the plate.
plate by providing additional element. Two items on a
plate often look unbalanced, but adding a 4. Provide lemon wedges
 R epublic of the P hilippines
D epartment of Education
Region III – Central Luzon
DIVISION OF CITY SCHOOLS
City of San Jose del Monte
MUZON HARMONY HILLS HIGH SCHOOL
Australia St., Harmony Hills I Subdivision, Brgy. Muzon, City of San Jose del Monte, Bulacan
TECHNOLOGY AND LIVELIHOOD EDUCATION 9 - COOKERY
NAME: ______________________________________ Grade and Section: _________________ Date of Received: _____________ Submission Date: _______________ Week: 3
DAY 1: DAY 3: RUBRICS:
Direction: Choose the correct answer inside the box. LETTER only. Direction: Describe the following appetizer:
1. Amuse Bouche - _____________________________________________ 10 8 5 0
_____________________________________________________________ Students Students Students Students
_____________________________________________________________ are able to are able to are able to are able to
_____________________________________________________________ give 15 to give 9 to 6 give 5 to 4 give 3 to 0
a. Paring knife d. Measuring spoon g. Zester j. Chiller
_____________________________________________________________ 10 ingredients ingredients ingredients
b. Measuring cup e. Ball cutter h. Potato Smasher
_____1. for chopping, slicing and dicing. 2. Bruschetta - _________________________________________________ ingredients
c. French knife f. Kitchen shear i. Butter cutter
_____ 2. is used to measure dry ingredients. They come in various sizes _____________________________________________________________
and volumes. _____________________________________________________________
____ 3. is used for mixing ingredients. It is made of wood in different _____________________________________________________________
sizes and different length of the handle. _____________________________________________________________
____ 4. used for trimming and paring fruits and vegetables.
____ 5. sharp edged scoop for cutting out balls of fruits and vegetables.
____ 6. used to remove zest or citrus peels in thin strips.
____ 7. cutting device for ingredients like scissors.
____ 8. sharp edged scoop for cutting out balls of fruits and vegetables.
DAY 4: PERFORMANCE TASK
____ 9. for keeping cold foods chilled for service.
Direction: Let us create a canapé. List down the ingredients needed
____ 10. used for making butter curls.
according to parts.

BASE
SPREAD
GARNISH
DAY 2:
Direction: Identify the following: Write your answer in the blank.
________________________ 1. are usually juices of orange, pineapple,
grapefruit or tomatoes served with cold salad dressings.
________________________ 2. are small portions and usually display
the characteristics found in most salad.
________________________ 3. are the simplest appetizer.
________________________ 4. is small portion of highly seasoned
foods, it is a combination of canapés, olives, stuffed celery, pickled
radishes, and fish.
________________________ 5. are made out of thin slices of bread in
different shapes.
________________________ 6. are popular accompaniments to potato
chips, crackers, and raw vegetables.
________________________ 7. are pickled item which are raw, crisp
vegetables such as julienne carrots or celery sticks.
________________________ 8. are varieties of appetizers wherein the _____________________________________________
only requirement is that you keep everything small enough to be picked (SIGNATURE OVER PRINTED NAME)
up with the fingers and eaten with little mess. PARENT/GUARDIAN
R epublic of the P hilippines
D epartment of Education
Region III – Central Luzon
DIVISION OF CITY SCHOOLS
City of San Jose del Monte
MUZON HARMONY HILLS HIGH SCHOOL
Australia St., Harmony Hills I Subdivision, Brgy. Muzon, City of San Jose del Monte, Bulacan
 TECHNOLOGY AND LIVELIHOOD EDUCATION 9 - COOKERY

NAME: ______________________________________ Grade and Section: _________________ Date of Received: _____________ Submission Date: _______________ Week: 4

DAY 1: DAY 2: DAY 4: PERFORMANCE TASK:

Direction: Identify the following COLD APPETIZER. Choose the answer Direction: Read the statements carefully. Shade the Direction: Collect 3 different picture of appetizer and paste it inside the box
inside the box and write in on the blank. corresponding sign of the correct answer. below.
RUBRICS:
Plate of Hors d’oeuvres Grissom Platter 1. Attractive platter presentation may be
Hors d’oeuvres Platter Rich hors d’oeuvres made on silver or other metals, on mirrors, chinaware, 15 10 5 0
plastic ware, wood, or any other materials provided Students are Students are Students are Students are
they are presentable and suitable for food. able to give 3 able to give 2 able to give 1 able to give 0
pictures of pictures of pictures of pictures of
2. . Use centerpiece to emphasize and appetizer. appetizer. appetizer. appetizer.
strengthen the design by giving it direction and height.
Note that centerpiece is not always in the center.

3. Drown every plate in sauce or gravy. It

will hide colors and shapes. Do not cover a part of it or a
band of sauce across the center.

4. Once a piece of food has touched the

tray, do not remove it.

_____________________________ ___________________________ 5. Give the design a focal point. Use

centerpiece to emphasize and strengthen the design by
giving it direction and height.
DAY 3:
Direction: Arrange the following procedure on Canapés
from toast. Number it 1 to 5.
_____ 1. Cool the toast.
_____ 2. Cut the bread horizontally into slices, ¼ inch
thick.
_____ 3. Toast the slices in the oven.
_____ 4. Cover with a thin, even layer of spread and cut
into desired shapes with a knife. Make the cuts neat
and uniform. ___________________________________
_____ 5. Trim crusts from unsliced Pullman loaves.
(SIGNATURE OVER PRINTED NAME)
Save trimmed crusts to be used as breadcrumbs
PARENT/GUARDIAN