Subject: Caregiving –Grade 10 Topic: Prepare Cold Meals

Quarter: 2 Week Jan –Feb ,2022

MODULE Page 1 of 14

LESSON :PREPARE COLD MEALS

Learning Outcome : PREPARE APPETIZERS

Objectives:
At the end of the lesson, you are expected to:
discuss principles and procedures in preparing appetizers
identify ingredients according to the given recipe
prepare variety of appetizers based on appropriate techniques
present appetizers attractively using suitable garnishes, condiments and
service wares
compute the selling price and the nutritive value per order of an appetizer
store appetizers hygienically at the appropriate temperature

Appetizers are small servings of food and beverages which help in increasing the
appetite slightly. It is usually served before the main meal. They are also known as
hors d'œuvres and vary from country to country. They are snack items predominantly
and cannot be too filling. They are often served along with cocktails or at a reception
party. They may also be served to while away the time until all the guests arrive for a
celebratory dinner. An appetizer frequently doubles up as an entrée dish particularly
during a formal meal which includes several courses. (http://www.ifood.tv/network/
appetizer)

Activity 1. FISHING THE WORDS

Direction: choose the appropriate words from the box below to complete the
information needed in the table.
For Appetizer Not for Appetizer

ham rolls cheese cubescrab soup fruit salad adobo

hors d’oeuvreskebabsfried chicken karekare fried rice
Subject: Caregiving –Grade 10 Topic: Prepare Cold Meals
Quarter: 2 Week Jan –Feb ,2022
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Principles and Procedures involved in preparing appetizers

1. Serving a party of 100 guests could mean making and arranging 600 or more
varied pieces. The cold-food expert is expected to put in many work hours
requiring not only patience but also staying powers as well as skill and attention
to detail.
2. Plan preparation of appetizers carefully because hors d’oeuvres and canapés do
not keep their appearance well for a long period of time.
3. Prepare the various parts of mini-foods separately ahead of time and assemble
them as close to serving time as possible.
4. Dry canapé bases should be stored dry to keep well for several days.
5. Bread bases may be cut ahead, but must be kept moist or frozen. Some bread-
based canapés can be made ahead and frozen if their toppings are foods that
freeze well.
6. Butters and spreads hold well in the cooler or refrigerator when covered well,
S.ome even improve in flavor. However, these should be brought to room
temperature before application on the bases.
7. Garnishes may be cut, meat sliced and marinated and sauces prepared ahead.
8. Meatballs may be cooked ahead, stored in the cooler or refrigerator or frozen,
and heated in sauce at serving time.
9. Many canapés and hors d’oeuvres ingredients – fish, poultry, meats, eggs, and
eggs
product – are good bacteria growers and must not stay long at room temperature.
10. Both raw ingredients and assembled products must be kept out of the danger
zone temperatures while food is being prepared.

DRAFT
11. Finished platters should be chilled before service. Once served they may have to
stay at room temperature for an hour or more before being eaten.
12. Hot food should be kept at temperature above 71º Celsius or served immediately.
13. A miniature hibachi, fondue cooker, or chafing dish can be used to keep the hot
food hot. Crushed ice will keep the cold ones cold.

Variety of Ingredients in Preparing Appetizers

Hors d’Oeuvres (\ȯr-ˈdərv\)

An hors d’oeuvre is used in meals for the same reason as canapés. These two
are often confused for each other. There are, however, three differences between
hors d’oeuvres and canapés, as follows:
ӹ Hors d’oeuvres are not served on a bread or crust base.
ӹ Hors d’oeuvres are eaten with cocktail picks or cocktail forks.
ӹ The major ingredient of hors d’oeuvres is usually served whole rather than
pureed, chopped, or made into a spread.
Subject: Caregiving –Grade 10 Topic: Prepare Cold Meals
Quarter: 2 Week Jan –Feb ,2022
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Hors d’oeuvres are dainty foods, colorful and vary in size and shape. They may
be simple, such as bits of meat and cheese such as crackers with liver pate. Some
are served cold on toothpicks in special holders, while others are served hot from a
chafing dish.
Some simple hors d’oeuvres are deviled egg, cocktail sausages, sliced smoked
salmon, smoked turkey, stuffed prunes, smoked oysters, miniature meatballs, Vienna
sausages, boiled peeled shrimps, chicharon and spicy dilis.
Fruits such as apples, cantaloupes, pineapples, watermelon, and oranges make
beautiful holders for hors d’oeuvres. So do vegetables such as banana hearts, round
eggplants, red or green cabbage head, large cucumbers and upo.

Those That May Be Served Cold

Cheese Cubes
Nutrition Facts
Cut cheese into bite-size cubes shortly Serving Size 1 cubic inch
before serving them because they dry Amount Per Serving
Calories 69 Calories from Fat 51
out quickly when exposed to air. % Daily Values*
Total Fat 5.63g 9%
Saturated Fat 3.586g 18%
Polyunsaturated Fat 0.16g
Monounsaturated Fat 1.596g
Cholesterol 18mg 6%
Sodium 106mg 4%
Potassium 17mg
0%

DR AF
T
http://fatsecret.com/calories-nutrition Total Carb ohydrate 0.22g 0%

Dietary Fiber 0g
Sugars 0.09g
Protein 4.23g
Vitamin A 3%
Vitamin C 0%
Calcium 12%
Iron 1%

Kebabs Nutrition Facts

Serving Size 1 kebab
On skewers, arrange the following: Amount Per Serving
Calories from Fat 127
chicken liver and gizzard cooked as Calories 581
adobo, pineapple chunks, sliced % Daily Values*
22%
cooked shrimps, sliced pickles, and Total Fat 14.13g 19%
Vienna sausages, cut crosswise. Saturated Fat 3.767g
Polyunsaturated Fat 3.456g
Serve. Monounsaturated Fat 5.3g 29%
Cholesterol 86mg 43%
Sodium 1039mg
Potassium 674mg 25%
Total Carbohydrate 76.33g 17%
Dietary Fiber 4.3g
Sugars 6.85g
Protein 34.98g 18%
Vitamin A 45%
Vitamin C 19%
Calcium 23%
Iron

http://www.fatsecret.com/calories-nutrition/generic/kebab-chicken
Subject: Caregiving –Grade 10 Topic: Prepare Cold Meals
Quarter: 2 Week Jan –Feb ,2022
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Ham Rolls 1 roll-up has

Roll thin slices of cold ham around 69 calories
pickles or asparagus spears or fill with 5 g fat (3 g saturated fat)
a spread. 18 mg cholesterol
180 mg sodium
2 g carbohydrate
trace fiber
6 g protein
http://www.tasteofhome.com/recipes/asparagus-ham-roll-ups

Canapés

A canapé is a bite-size, open-faced finger food consisting of a bread-type base, a

spread or topping, and a garnish. The garnishes are usually portions of meat,
fish, chicken, egg, or cheese or a combination of these foods with bits of fruits
or vegetables. Designed for both eye and taste appeal, canapés come in different
shapes. They should be arranged attractively on trays and laid out on the buffet table

DRAFT
or passed around the guests.

Canapé Bases
The following foods can be used as canapé bases:
1. Melba toast
2. crackers of many varieties
3. pastry
4. bread such as loaf, French, or rye bread
5. croutons

Melba toast and crackers are available in the market in assorted sizes, shapes,
and textures.
Pastry bases may be purchased ready-made in various sizes or prepared as
mini- pizza crust.
Breads may be sliced or cut into shapes – squares, rectangles, circles, triangles,
diamonds – using a knife. They may also be cut into hearts, fancy rounds, and the
like using a cookie cutter.

Croutons are buttered bread shapes baked in the oven until crisp and brown.
Crisp pan de sal halves make perfect croutons. The term also refers to small cubes
of bread fried with herbs and spices or baked for use as garnish for soups and
salads.
Subject: Caregiving –Grade 10 Topic: Prepare Cold Meals
Quarter: 2 Week Jan –Feb ,2022
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Canapé Spreads or Toppings

Canapé butters can be made ahead and spread on soft breads or crisp crouton
bases at the last minute. They add flavor and color to the canapé base.
Canapés should be sharp in flavor. Often, contrasting flavors are used together
on the same piece. For contrast you may combine spreads with sweet-sour, salty-
bland, and strong-mild flavors, but avoid flavors that do not blend well. For example,
do not mix fish with fruit.
The following tasty butters add flavor to canapés. They are made by blending ¼
cup creamed butter with each of the following combinations:
1. Chive butter: 1 tablespoon finely chopped chives, 1 teaspoon lemon juice, dash
of salt, and dash of pepper
2. Cheese butter: ¼ cup softened cheese (sharp or smoke-flavored) and dash of
Cayenne pepper
3. Garlic butter: 1 small clove garlic (crushed) or ¼ teaspoon garlic powder, dash of
hot pepper sauce, and dash of salt
4. Lemon butter: ½ grated lemon rind, 1 tablespoon juice, dash of nutmeg, and
dash of salt
5. Meat spreads may also be used. These can be purchased or made at home.
Examples of these are liver spread, potted ham, and shrimp spread.

Here are some examples of toppings and garnish combinations.

DRAFT
Topping Garnish
lobster butter shrimp, parsley
cream cheese smoked salmon, chopped onion,
chopped parsley
mustard butter sliced ham rolled around asparagus
pimiento butter smoked oysters, clams
Butter salami, slices of pickles, cheese
parsley butter sardines, mackerel, capers

Canapé Garnishes

Garnishes for canapés are neatly cut portions of pork, beef, fish and seafood,
eggs, cheese, olives, pimiento, and pickles which are used to provide visual appeal.
These pieces should harmonize with the size and shape of the canapé base.
Subject: Caregiving –Grade 10 Topic: Prepare Cold Meals
Quarter: 2 Week Jan –Feb ,2022
MODULE Page 6 of 14

Croutons

Total Time: 20 mins

Prep Time: 5 mins
Cook Time:15 mins
Servings : 4

Ingredients
Quantity Unit Item
potato hamburger buns (or other bread) or 3 hot dog
3
buns (or other bread)
3-6 tablespoon olive oil or canola oil
½ tablespoon lawry’s seasoned salt
Methods:
1. Cut buns into bite size pieces.
2. You can also use bread, which can be fresh or “day-old”.
3. Place pieces in a bowl and drizzle oil over as you stir to coat.
4. Feel free to use more or less oil than is called for. The more oil you use, the
more melt-in-your-mouth they will be.

DRAFT
5. Sprinkle with seasoning salt.
6. You can also use garlic powder, oregano, Italian seasoning or any combination
of them.
7. Bake at 350°F for about 15 minutes, stirring once.

Nutritional Facts for Croutons

Serving Size: 1 (10 g)
Servings Per Recipe: 4
Amount Per Serving % Daily Value
Calories 89.5
Calories from fat 91 10%
Total Fat 10.1 g 15%
Saturated Fat 1.4 g 6%
Cholesterol 0.0 mg 0%
Sodium 0.2 mg 0%
Total Carbohydrate 0.0 g 0%
Dietary Fiber 0.0 g0%
Sugars 0.0 g 0%
Protein 0.0 g 0%

http://www.food.com/recipe/croutons-93223
Subject: Caregiving –Grade 10 Topic: Prepare Cold Meals
Quarter: 2 Week Jan –Feb ,2022
MODULE Page 7 of 14

Finger Food

Finger food is food meant to be eaten directly using the hands, in contrast to
food eaten with a knife and fork, chopsticks, or other utensils. In some cultures,
food is almost always eaten with the hands; for example, Ethiopian cuisine is
eaten by rolling various dishes up in injerabread. In the South Asian
subcontinent, food is traditionally always eaten with hands. Foods considered
street foods are frequently, though not exclusively, finger foods.

Fruit Kabobs With Dip

Prep/Total Time: 15 min.
Makes: 12 servings

Ingredients
Quantity Unit Item
assorted fruit -- green grapes, watermelon balls,
cantaloupe balls and strawberry halves
1 cup (8 oz) plain yogurt

DRAFT
½ medium ripe banana
4 teaspoon honey
1/8 teaspoon ground cinnamon

Methods:
Thread fruit alternately onto skewers. In a blender, combine the remaining ingredients.
Cover and process until smooth. Serve with kabobs. Yield: 1 – ½ cups dip.

Nutritional Facts for Fruit Kabobs with Dip

Serving Size: 1 (332 g)
Servings Per Recipe: 1

Amount Per Serving % Daily Value

Calories 286.9
Calories from fat 73 25%
Total fat 8.1 g 12%
Saturated Fat 5.2 g 26%
Cholesterol 31.8 mg 10%
Sodium 114.4 mg 4%
Total Carbohydrate 47.9 g 15%
Dietary Fiber 1.7 g 6%
Sugars 41.4 g 165%
Protein 9.2 g 18%

http://www.food.com/recipe/fruit-kabobs-with-dip-15424
Subject: Caregiving –Grade 10 Topic: Prepare Cold Meals
Quarter: 2 Week Jan –Feb ,2022
MODULE Page 8 of 14

Chicken Garlic Bites

Prep/Total Time: 15 min.
Makes: 12 servings

Ingredients
Quantity Unit Item
2 boneless skinless chicken breasts, cut into bite size
pieces
½ Cup olive oil
4 Cloves garlic, minced
¼ teaspoon pepper
½ Cup breadcrumbs
¼ teaspoon cayenne pepper

Methods:
1. Place chicken in shallow dish.
2. In small bowl, mix ol
3. Pour over chicken.

DR A F
4. Cover and marinate 3iv e oil, gar lic, and b lack
5. Drain.
6. Preheat ovenpeto 475 pper.

T
0 minutes.

°F.
7. Mix bread crumbs and cayenne.
8. Coat chicken.
9. Arrange in a single layer on cookie sheet.
10. Bake 10 minutes or until brown.

Nutritional Facts for Chicken Garlic Bites

Serving Size: 1 (25g)
Servings Per Recipe:16

Amount Per Serving % Daily Value

Calories 91.1
Calories from fat 65 72%
Total Fat 7.3 g 11%
Saturated Fat 1.0 g 5%
Cholesterol 9.4 mg 3%
Sodium 42.0 mg 1%
Total Carbohydrate 2.7 g 0%
Dietary Fiber 0.1 g 0%
Sugars 0.2 g 0%
Protein 3.6 g 7%
Subject: Caregiving –Grade 10 Topic: Prepare Cold Meals
Quarter: 2 Week Jan –Feb ,2022
MODULE Page 9 of 14

Tools, Equipment, Utensils Needed in Preparing Appetizers Measuring

Utensils

Liquid Measuring Cup - This cup is made

of clear glass or plastic. It has lines on
the outside so that you can measure 1
cup or fractions of a cup. There is a
space above the 1-cup line to prevent
Liquid Measuring Cup spills and a spout to make pouring
easier.
Dry Measuring Cups - These are made of
metal or plastic. They come in nested
sets of ¼-, 1/3-, ½-, and 1-cup sizes and
in metric sets of 50, 125, and 250
milliliters. They are used for measuring
items such as flour, sugar, and
shortening. Unlike the liquid measuring
cups, these are filled to the top edge and
Dry Measuring Cup then leveled off with the flat edge of a
knife or spatula.
Measuring Spoons - These come in sets.

F T
The y are he ld together by a

Measuring Spoons ring, hung on

a rack, or nested together. The spoons
are made of
common metalare
sizes or plastic. The most
the tablespoon,
teaspoon, ½ teaspoon, and ¼ teaspoon.
Metric measuring spoons have 1-, 2-, 5-,
15-, and 25-milliliter sizes.
Subject: Caregiving –Grade 10 Topic: Prepare Cold Meals
Quarter: 2 Week Jan –Feb ,2022
MODULE Page 10 of 14

Mixing Utensils

Mixing Bowls - These come in sets

containing a small, medium, and a large
bowl. These are made of glass, metal,
or plastic. Bowls with slanted sides are
better than those with straight sides,
because slanted sides make mixing
easier.
Mixing Bowls

Mixing Spoon - A spoon is a utensil

consisting of a small shallow bowl, oval
or round, at the end of a handle. A type
of cutlery, especially as part of a place
setting, it is used primarily for serving.
Spoons are also used in food
preparation to measure to mix to stir and
Mixing Spoon to toss ingredients.

DRAF T
Preparation Utensils

Pastry Bag a nd Tubes/Tips

- A funnel-
like or cone-shaped cloth or plastic bag
with an open end that can be fitted with
metal or plastic tubes or tips of varying
sizes and designs used for shaping,
piping or decorating with materials such
Pastry Bag and Tubes/ Tips
as cake icing, whipped cream, duchesse
potatoes, and soft dough.
Pastry Brushes - These have bristles either
in a flat shape or bunched together. The
bristles may be plastic nylon or a natural
material. Use a pastry brush to “paint”
liquids or glazes onto pies, breads, or
pastries. It is also useful for greasing
baking pans. You should have a
separate basting brush for applying fat or
other liquid to meat and poultry during
Pastry Brushes roasting or broiling.
Subject: Caregiving –Grade 10 Topic: Prepare Cold Meals
Quarter: 2 Week Jan –Feb ,2022
MODULE Page 11 of 14

Strainer - A strainer is made of medium to

fine metal mesh and is used to separate
solid ingredients from liquids. It can also
be used for washing berries and small
amounts of vegetables.
Strainer

Knives - Knives are among the real

essentials in any kitchen. They come in
a variety of sizes. One knife you will
probably use most often is the paring
knife, which has a blade about 6 or 8
centimeters (2 ½ or 3 inches) long.
Knives
Cutting Board - This is the only surface on
which you should do cutting or chopping.
These boards protect the countertop,
and keep knives sharp longer. They
come in large and small sizes. Wooden

DRA
cutting

F T
boar ds are the most
Cutting Board
common, but there are also heavy-duty
plastic ones
available. Since plastic cut boarding can
be washed in the dishwasher, they are
more sanitary.

Can Opener - This should have handles

that are easy to grip and a sturdy cutting
blade so that it will easily open many
different sizes of cans. A pierce type can
opener is useful for opening juice or milk
Can Opener cans.

Skewer - A pointed wood or metal rod used

for trussing joints of meats and poultry
or for holding meat, fish or pieces of
vegetables.
Skewer
Subject: Caregiving –Grade 10 Topic: Prepare Cold Meals
Quarter: 2 Week Jan –Feb ,2022
MODULE Page 12 of 14

Skillet - A very heavy, thick bottomed frying

pan used for pan-frying when a very
steady, even heat is needed.
Skillet
Subject: Caregiving –Grade 10 Topic: Prepare Cold Meals
Quarter: 2 Week Jan –Feb ,2022
MODULE Page 13 of 14

Safe Food Handling

The Core Four Practices
Right now, there may be an invisible enemy ready to strike. It is called BAC (bacteria)
that can make people sick. In fact, even though consumers cannot see BAC
– or smell or feel it – millions may already be invading food products, kitchen surfaces,
knives, and other utensils.But consumers have the power to fight BAC and to keep food
safe from harmful bacteria. It’s as easy as following these four simple steps:
CLEAN : Wash hands and surfaces often
SEPARATE : Don’t cross-contaminate
COOK : Cook to proper temperature
CHILL : Refrigerate promptly

Review of Learning Outcome 1

Activity2. KNOW YOUR KITCHEN UTENSILS

Direction: Complete the table below by providing the utensil appropriate for the given
activity. Write your answer in brightspace.

Activity Utensil

DRAFT
1. Cut buns into bite size pieces.
2. Drain the marinated chicken.
3. Prepare cake icing, whipped cream, duchesse potatoes, and
soft dough.
4. Fry in a very steady, even heat
5. Open many different sizes of cans.
6. Grease baking pans
7. Measure, mix, stir and toss ingredients
8. Truss joints of meats and poultry

Activity 3. Principles in Preparing Appetizers

Direction: Read and analyze the following statements. Select TRUE if the statement is
correct and FALSE if it is incorrect. Write your answer in brightspce
1. a party with guests mean making and arranging 600 or more varied appetizers.
2. Hors d’oeuvres and canapés keep their appearance well for a long period of time.
3. Dry canapé bases, when stored dry, can keep well for several days.
4. Hot food should be kept at temperature above 71º Celsius it can also be served
immediately.
5. Butters and spreads hold well in the cooler or refrigerator when not covered.
Subject: Caregiving –Grade 10 Topic: Prepare Cold Meals
Quarter: 2 Week Jan –Feb ,2022
MODULE Page 14 of 14

Activity4. KNOW YOUR KITCHEN PROWESS

Direction: Prepare an appetizer (Choose two ) for week 2 and week 3 . Upload task in
brightspace .
1.Choose one vulnerable group
2.Label the nutrients found in your recipe.
3.Reasons for your choose recipe.
4.Take a selfie photo with your prepared appetizer for week 2 and week 3 .