9-12

TLE/TVL - HE
COOKERY NC II
Quarter 1 - Module 4:
PREPARE A RANGE OF APPETIZERS
TLE/TVL – HE - COOKERY NC II
Self- Learning Module (SLM)
Module 4: Prepare a Range of Appetizers
First Edition, 2020

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not represent nor claim ownership over them.

Published by: Department of Education – SCHOOLS DIVISION OF CAPIZ

Schools Division Superintendent: Salvador O. Ochavo, Jr
Assistant Schools Division Superintendent: Nicasio S. Frio

Development Team of the Module

Writer: Emelyn F. Dilao

Editors and Reviewers:
Evelyn S. Callar, Rossinni G. Medel, Christian Oropeo, Nilda Gallardo, Mark
Villaruz, Reynold Baes, Rechille Ann Denisado, Rezyl Fatima Lamier, Ethel L.
Lopez, Darrel D. Duran, Rodolyn Pemintel, Julie Magallanez, Suzette Bagares,
Sheila Marie F. Bergancia, Charmane Kae B. Fagutao, Dalene Dice, Louchemie
D. Corpin, Judith C. Betita, and Chimene Subere
Illustrator: Emelyn F. Dilao
Layout Artist: Julius E. Ubas
Management Team:
SALVADOR O. OCHAVO, Jr., EdD, CESO V
NICASIO S. FRIO, CESO VI
SEGUNDINA F. DOLLETE, EdD
SHIRLEY A. DE JUAN
ROLANDO B. JAMORA, PhD

Printed in the Philippines by Department of Education – SCHOOLS DIVISION OF CAPIZ

Office Address: Banica, Roxas City
Telephone No.: (036) 6210-974
 9-12
TLE/TVL - HE
COOKERY NC II
Quarter 1 - Module 4:
PREPARE A RANGE OF APPETIZERS
Introductory Message
For the facilitator:

Welcome to the TLE/TVL/HE – Cookery NC II Self- Learning Module

(SLM) on Prepare Range of Appetizers.

This module was collaboratively designed, developed and reviewed by

educators both from public and private institutions to assist you, the teacher
or facilitator in helping the learners meet the standards set by the K to 12
Curriculum while overcoming their personal, social, and economic
constraints in schooling.

This learning resource hopes to engage the learners into guided and
independent learning activities at their own pace and time. Furthermore, this
also aims to help learners acquire the needed 21st century skills while taking
into consideration their needs and circumstances.

In addition to the material in the main text, you will also see this box in the
body of the module:

Notes to the Teacher

This contains helpful tips or strategies that
will help you in guiding the learners.

As a facilitator you are expected to orient the learners on how to use

this module. You also need to keep track of the learners' progress while
allowing them to manage their own learning. Furthermore, you are expected
to encourage and assist the learners as they do the tasks included in the
module.

ii
For the learner:

Welcome to the Cookery NC II Alternative Delivery Mode (ADM) Module on

Prepare Range of Appetizers.

The hand is one of the most symbolized part of the human body. It is often
used to depict skill, action and purpose. Through our hands we may learn,
create and accomplish. Hence, the hand in this learning resource signifies
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This module was designed to provide you with fun and meaningful
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This module has the following parts and corresponding icons:

What I Need to Know This will give you an idea of the skills or
competencies you are expected to learn in the
module.

What I Know This part includes an activity that aims to

check what you already know about the
lesson to take. If you get all the answers
correct (100%), you may decide to skip this
module.

What’s In This is a brief drill or review to help you link

the current lesson with the previous one.

What’s New In this portion, the new lesson will be

introduced to you in various ways such as a
story, a song, a poem, a problem opener, an
activity or a situation.

What is It This section provides a brief discussion of the

lesson. This aims to help you discover and
understand new concepts and skills.

What’s More This comprises activities for independent

practice to solidify your understanding and
skills of the topic. You may check the
answers to the exercises using the Answer
Key at the end of the module.

What I Have Learned This includes questions or blank

sentence/paragraph to be filled in to process
what you learned from the lesson.

iii
 What I Can Do This section provides an activity which will
help you transfer your new knowledge or skill
into real life situations or concerns.

Assessment This is a task which aims to evaluate your

level of mastery in achieving the learning
competency.

Additional Activities In this portion, another activity will be given

to you to enrich your knowledge or skill of the
lesson learned. This also tends retention of
learned concepts.

Answer Key This contains answers to all activities in the

module.

At the end of this module you will also find:

References: This is a list of all sources used in developing this module.

The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part of the
module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other activities
included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your answers.
5. Finish the task at hand before proceeding to the next.
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If you encounter any difficulty in answering the tasks in this module, do not
hesitate to consult your teacher or facilitator. Always bear in mind that you are not
alone.

We hope that through this material, you will experience meaningful learning and
gain deep understanding of the relevant competencies. You can do it!

iv
 What I Need to Know
This module was designed and written with you in mind. It is here to help you
master on how to prepare range of appetizers. The scope of this module permits it to be
used in many different learning situations. The language used recognizes the diverse
vocabulary level of students. The lessons are arranged to follow the standard sequence
of the course. But the order in which you read them can be changed to correspond with
the textbook you are now using.

This module focuses on:

• Lesson 2 – Prepare a Range of Appetizers
After going through this module, you are expected to:
1. differentiate hot and cold appetizers
2. prepare a variety of appetizers
3. evaluate the finished product

What I Know

Let us determine how much you already know about workplace safety
procedure.

Multiple Choice

Directions: Choose the letter of the correct answer. Write your answer in your
activity notebook.

1. Consists of shrimps, smoked beef, poached egg, Spanish sardines and lettuce,
sauce can be served at the side.
A. Plate of hors d’ oevres C. Hors d’ oevres platter
B. Assorted hors d’ oevres D. Grisson platter

2. Served in special portioned platters with dishes or even from a serving cart.
A. Grisson platter C. Assorted hors d’ oevres
B. Plate of hors d’ oevres D. Hors d’ oevres platter

3. A well-presented platter with a limited choice of simple or more expensive foods.

A. Assorted hors d’ oevres C. Plate of hors d’ oevres
B. Grisson platter D. Hors d’ oevres platter

4. Consists of two kinds of cold meat.

A. Grisson platter C. Assorted hors d’ oevres
B. Plate of hors d’ oevres D. Appetizer

1
5. Serve between the soup and fish course.
A. Appetizer C. Assorted hors d’ oevres
B. Hot hors d’ devres D. Finger foods

6. A small piece of bread, cut into interesting shapes with flavorful toppings.
A. Finger foods C. Appetizer
B. Canapes D. Hot hors d’ devres

7. The first course that is served at the table.

A. Finger foods C. Appetizer
B. Canapes D. Hot hors d’ devres

8. A type of appetizer that is usually prepared for a cocktail party.

A. Hot hors d’ devres C. Finger foods
B. Appetizer D. Canapes

9. Often served preceding a meal, they are served as the food at

cocktail parties involving alcoholic beverages.
A. Appetizer C. Assorted hors d’ oevres
B. Hors d’ devres D. Finger foods

10. It should stimulate appetite, and therefore should always be served at the first
course in the menu.
A. Hot hors d’ devres C. Finger foods
B. Cold hors d’ devres D. Canapes

11. A pickled item which are raw, crisp vegetables such as julienne carrots or celery
sticks.
A. Appetizer C. Assorted hors d’ oevres
B. Hors d’ devres D. Relishes

12. These are small portions of salads and usually display the characteristics found in
most salads.
A. Finger foods C. Appetizer
B. Canapes D. Petite Salad

13. These are popular accompaniments to potato chips, crackers, and raw vegetables.
A. Appetizer C. Assorted hors d’ oevres
B. Chips and dips D. Finger foods

14. These are usually juicing of orange, pineapple, grapefruit or tomatoes served with
cold salad dressing.
A. Finger foods C. Appetizer
B. Cocktails D. Petite salad

15. The simplest appetizers that give an attractive appearance, fragrance, appealing
taste and delicious flavor.
A. Appetizer C. Fresh fruits and vegetables
B. Chips and dips D. Finger foods

2
 Lesson
Prepare Range of Appetizer
1
This module deals with the skills and knowledge required in preparing and
presenting appetizer. This self-instructed Module introduced the different
classification of appetizers and the ingredients used in preparing the appetizers.

What’s In

Identification
Directions: To connect the past lesson to the next lesson, do the following
activity. Identify what type of appetizers were given a recipe.
_______________1. Pickled papaya, bitter gourd, string beans, carrots
_______________2. Potato chips with mayonnaise
_______________3. Bread cut outs with butter and garnish with tuna flakes
_______________4. Lobster with slightly seasoned sauce
_______________5. Small cut sausage wraps in pastry

What’s New

ACTIVITY 1. SHOW AND TELL

Identification
Directions: Identify the picture whether hot or cold Hors D’ oeuvres. Write your
answer in your activity sheet.

1._________________ 2. __________________ 3. _____________________

4._______________________ 5. _____________________

3
 What is It

Let us find out!

Hot and Cold Appetizer

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 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.

• Assorted hors d’ oeuvrescan 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.

(Technical Vocational Livelihood/Home Economics Cookery Manual 1 of 2; Department of

Education, First Edition 2016, pp.66-67)

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

2. HORS D’ OEUVRE COCKTAILS AND RELISHES

Purpose: To prepare 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
https://www.myrecipe.com
• Ice, Lemon

Steps/Procedure:

Oyster and Clams Cocktails

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

5
Shrimps and other cooked seafood’s cocktail
1. 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.
2. Garnish the dish attractively with lettuce or greens with lemon wedges.

Fruit Cocktail
1. Use fruits that are pleasantly tart and not too
sweet.
2. Cut fruits into desired shapes.
3. Add fresh lemon or lime juice to fruit mixtures
to provide necessary tartness. A simple wedge
of melon with lime is a refreshing cocktail.
4. Add a few drops of flavored liqueur to improve
flavor.
https://www.delmonte.com
Relishes
1. Select fresh vegetables
2. Cut into sticks or other attractive bite size shapes.
3. Hold vegetables for a short time in ice water to become crisp.
4. Arranged vegetables, in crushed ice to maintain crispness.

3. 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. Lettuce
• 1 pc. Red bell pepper
• 1 pc. Cucumber
https://realmomnutrition.com
• 1 pc. Cherry tomato

Dips
• 94 g cream cheese
• 38 ml evaporated milk
• 44 g mayonnaise
• 7.5 ml lemon juice
• 75 g onions
• ½ ml hot red pepper sauce
• ½ ml Worcestershire sauce
• 75 g cheddar cheese

6
Steps/Procedure:
1. Wash vegetables well.
2. Cut vegetables into sticks or decorative bite size shapes.
3. Hold vegetables for a short time in ice water to become crisp.
4. Drain well.
5. Arrange vegetables in a platter with crushed ice to maintain crispness.
Serve with cheddar cheese dip.

4. CANAPÉS FROM TOAST

Perform steps in preparing Canapés using a toasted bread.
Tools/Equipment Needed:
• Bread knife
• Spatula
• Tray
• Cutting board

Ingredients Needed:
• Pullman loaves
• Spreads
• Toppings https://realmomnutrition.com

Steps/Procedure:
1. Trim crusts from unsliced Pullman loaves. Save trimmed crusts to be sed
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 cut out with desired
topping.
7. Garnish the cut outs as desired.
8. Bread slices for canapés can be cut into several basic shapes with no
waste.

7
 What’s More

Activity 2. Enrichment Activity

What’s in a pan?
Ingredients
Sauce:
1/2 Cup Mayo
1/3 Cup Sweet Chili Sauce
2 Tbsp. Sriracha (or any chili sauce)
(https://www.delish.com)
1 Tsp honey
Shrimp:
1 Egg (whisked)
1 Tsp. Soy Sauce
2/3 Cup corn flour
1/2 Tsp. Sea Salt
1/2 lb. Shrimp (Peeled and deveined, medium in size)
1 Scallion (for garnish)
Instructions
Sauce
In a bowl, using a whisk mix mayo, sweet chili sauce, sriracha and honey
together until well blended.
Shrimp
• Add egg to the large bowl and whisk slightly. Add soy sauce.
• Spread corn flour and salt on a different plate.
• Next drain the shrimps and add to the mixing bowl with the egg. Mix
shrimps with an egg well.
• Add shrimps covered in egg one by one to the plate with corn flour,
making sure to coat each shrimp with flour.
• Heat oil in a frying pan and fry the shrimps on medium heat, about 1
minute per side. For a total of 2 minutes. Don't overcrowd the pan.
Remove from oil immediately and drain on a paper towel.
• Toss the fried shrimps into the bowl with sauce and mix with a spoon.
Serve garnished with spring onions. Transfer the remaining sauce into
serving bowl or cocktail glass.

What kind of recipe is this?

___________________________________________________________________
Where does this recipe belong?
___________________________________________________________________
Why did you say so?
____________________________________________________________________

8
 What I Have Learned

Are you learning? Let us now check your understanding.

Activity 3. Complete Me!

Let us find out if you can recognize this recipe.

MIXED VEGETABLES RELISH WITH CHEDDAR CHEESE DIP

Ingredients needed
• 1 pc. Celery
• 1 pc. Lettuce
• 1 pc. Red bell pepper
• 1 pc. Cucumber
• 1 pc. Cherry tomato

Dips
• 94 g cream cheese
• 38 ml evaporated milk
• 44 g mayonnaise
• 7.5 ml lemon juice
• 75 g onions
• ½ ml hot red pepper sauce
• ½ ml Worcestershire sauce
• 75 g cheddar cheese

Steps/Procedure: Supply the missing word. Write your answer on a separate

sheet of paper.

1. ___________ vegetables well.

2. Cut ______________ into sticks or decorative bite size shapes.
3. Hold vegetables for a short time in _______ water to become crisp.
4. Arrange ________________ in a platter with crushed ice to maintain
crispness.
5. Serve with ___________________ dip.

(https://www.myrecipe.com, https://www.delish.com)

9
 What I Can Do

You did Great! Now let us see what you can do on the learnings you gained.
Activity 4. Make for Me!
Your Baby Brother will be celebrating his 1st birthday, you were asked by your mother
if you could make the appetizer for the party. You excitedly answered yes because you
just finished studying about it. Prepare appetizer of your choice for your Baby Brother.
Your performance will be voted using the following rubrics:
PERFORMANCE LEVEL
Excellent Very Satisfactory Needs No Points
Dimension (4 pts.) Satisfactory (2 pts.) Improvement Attemp earned
(3 pts.) (1 pt.) t
(0 pt.)
1. Use of Uses tools Uses tools Uses tools Uses tools No
tools and and and and and attempt
equipment equipment equipment equipment equipment
correctly and correctly and correctly and incorrectly
confidently confidently but less and less
at all times most of the confidently confidently
time. sometimes most of the
time.
2. Manifests very Manifests Manifests Manifests No
Application clear clear understanding understanding attempt
of understanding understanding of the step-by- of the step-by-
procedures of the step-by- of the step-by- step step procedure
step step procedure but but sometimes
procedure procedure sometimes seeking
seeks clarification
clarification most of the
time
Works Works Works Works No
independently independently independently independently attempt
with ease and with ease and with ease and but with
confidence at confidence confidence assistance
all times most of the sometimes from others
times most of the
time
3.Safety Observes Observes Observes Most of the No
work habits safety safety safety time not attempt
precautions at precautions precautions observing
all times most of the someimes safety
time precautions
4. Product Product is Product isy Product is less Product is not No
very attractive attractive and attractive and attractive and attempt
and very enticing to less enticing not enticing to
enticing to appetite to appetite appetite
appetite Ingredients Ingredients Ingredients are
Ingredients are well- are over over cooked
are very well- cooked cooked
cooked
5. Time Work Work completed Work comple- Work comple-ted No
Management completed within allotted ted ___(mins.. ___(mins.. attempt
ahead of time time /days) /days)
beyond beyond

TOTAL POINTS

10
 Assessment

Identification

D i r e c t i o n s : Read the statement carefully and write the correct word that
describe the statement. Write your answer in your activity sheet.

1. Consists of shrimps, smoked beef, poached egg, Spanish

ardines and lettuce, sauce can be served at the side.
2. Served in special portioned platters with dishes or even from a serving
cart.
3. A well-presented platter with a limited choice of simple or more expensive
foods.
4. Consists of two kinds of cold meat.
5. Serve between the soup and fish course.
6. A small piece of bread, cut into interesting shapes with flavorful toppings.
7. The first course that is served at the table.
8. A type of appetizer that is usually prepared for a cocktail party.
9. Often served preceding a meal, they are served as the food at cocktail
parties involving alcoholic beverages.
10. It should stimulate appetite, and therefore should always be served at the
first course in the menu.
11. A pickled item which are raw, crisp vegetables such as julienne carrots or
celery sticks.
12. These are small portions of salads and usually display the characteristics
found in most salads.
13. These are popular accompaniments to potato chips, crackers, and raw
vegetables.
14. These are usually juicing of orange, pineapple, grapefruit or tomatoes
served with cold salad dressing.
15. The simplest appetizers that give an attractive appearance, fragrance,
appealing taste and delicious flavor.

11
 Additional Activities

Research and Piled Up

Direction: Collect 10 different recipes of appetizers and compile it in a
scrapbook using any kinds of paper, decorating materials, glue, and coloring
materials.
Your output will be rated using the scoring rubric below.

SCORE CRITERIA
Properly compiled complete 10 recipes in a very attractive
5
manner

4 Properly compiled 8-10 recipes in an attractive manner

3 Properly compiled 6-10 recipes in a simple manner

2 Properly compiled 4-6 recipes in a simple manner

1 Properly compiled 1-3 recipes in a simple manner

12
 13
Assessment What’s New What I know
1. Plate of Hors D’ Oevres 1. Hot 1. Plate of Hors D’ Oevres
2. Assorted Hors D’ Oevres 2. Hot 2. Assorted Hors D’ Oevres
3. Hors D’ Oevres Platter 3. Cold 3. Hors D’ Oevres Platter
4. Grisson Platter 4. Hot 4. Grisson Platter
5. Hot Hors D’ Oevres 5. Cold 5. Hot Hors D’ Oevres
6. Canapes 6. Canapes
7. Appetizer 7. Appetizer
8. Finger foods What’s More 8. Finger foods
9.Hors, D’ Devres 9.Hors, D’ Devres
10. Cold Hors D’ Devres 1.Hors D’ Oevres 10. Cold Hors D’ Devres
11. Relishes 2. Cold Hors D’ Oevres 11. Relishes
12. Petite salad 3. answer may vary 12. Petite salad
13. chips and Dips 13. chips and Dips
14. cocktails 14. cocktails
15. fresh fruits & vegetables What I have learned 15. fresh fruits & vegetables
1. Wash
What’s In
2. Vegetables
1. Relishes
3. Ice
2. Chips and Dips
4. Vegetables
3. Canape
5. Cheddar Cheese
4. Cocktail
5. Finger Food
Answer Key
References

Technical Vocational Livelihood/Home Economics Cookery Manual 1 of 2; Department of

Education, First Edition 2016, pp.76-81
https://www.myrecipe.com
https://www.pinterest.com
https://www.delish.com
https://www.delmonte.com
https://realmomnutrition.com

14
 DISCLAIMER

This Self-Learning Module (SLM) was developed by DepEd, Schools

Division of Capiz with the primary objective of preparing for and addressing
the new normal. Contents of this module were based on DepEd’s Most
Essential Learning Competencies (MELC). This is a supplementary material
to be used by all learners of Schools Division of Capiz in all public schools
beginning SY 2020-2021. The process of LR development was observed in the
production of this module. This is version 1.0. We highly encourage feedback,
comments, and recommendations.

For inquiries or feedback, please write or call:

Department of Education – SCHOOLS DIVISION OF CAPIZ

Learning Resource Management System (LRMS)
Address: Banica, Roxas City
Telephone No.: (036) 6210-974