Senior High School

Cookery 11 NC II
Module 4:
Prepare a Range of Appetizers

AIRs - LM
LU_Cookery 11 NC II_Module 4
 TVL – COOKERY 11 NC II
Module 4: Prepare a Range of Appetizers
Second Edition, 2021

Copyright © 2021
La Union Schools Division
Region I

All rights reserved. No part of this module may be reproduced in any form without written
permission from the copyright owners.

Development Team of the Module

Author: Madeline L. Millares, Lea L. Bauding

Content Reviewer: Gerlie C. Gubatan
Language Evaluator. Maribel C. Reyes
Editor: SDO La Union, Learning Resource Quality Assurance Team
Illustrator: Ernesto F. Ramos Jr.
Design and Layout: Dylan C. Rufinta

Management Team:

Atty. Donato D. Balderas, Jr.

Schools Division Superintendent
Vivian Luz S. Pagatpatan, Ph.D
Assistant Schools Division Superintendent
German E. Flora, Ph.D, CID Chief
Virgilio C. Boado, Ph.D, EPS in Charge of LRMS
Melba N. Paz, Ph.D., EPS in Charge of TVL/TLE/EPP
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Printed in the Philippines by: _______________________

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Office Address: Flores St. Catbangen, San Fernando City, La Union
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LU_Cookery 11 NC II_Module 4
 Senior High School

Cookery 11 NC II
Module 4:
Prepare a Range of Appetizers

LU_Cookery 11 NC II_Module 4
 Introductory Message

This Self-Learning Module (SLM) is prepared so that you, our dear learners,
can continue your studies and learn while at home. Activities, questions, directions,
exercises, and discussions are carefully stated for you to understand each lesson.

Each SLM is composed of different parts. Each part shall guide you step-by-
step as you discover and understand the lesson prepared for you.

At the end of each module, you need to answer the post-test to self-check your
learning. Answer keys are provided for each activity and test. We trust that you will
be honest in using these.

In addition to the material in the main text,

Notes to the Teacher are also provided to our facilitators and parents for strategies
and reminders on how they can best help you on your home-based learning.

Please use this module with care. Do not put unnecessary marks on any part
of this SLM. Use a separate sheet of paper in answering the exercises and tests. And
read the instructions carefully before performing each task.

If you have any questions in using this SLM or any difficulty in answering the
tasks in this module, do not hesitate to consult your teacher or facilitator.

Thank you.

LU_Cookery 11 NC II_Module 4
 Target

Holiday party season is nearly here. Every good host knows that a stellar
appetizer spread should ideally include an equal number of hot and cold hors-
d’oeuvres. If you’re hosting a Christmas bash, an ugly sweater party or a potluck,
we’ve got a mix of sizzling and cool recipes that will get your party started.

Preparation of appetizers requires knowledge and skills of the different recipes

in preparing such.

Many appetizers can be pre-made and stored frozen for long periods of time.
Appetizers on wrapped in pastry will freeze well. Appetizers that have salad leaves in
them will not freeze. Appetizers can be cooked then frozen, thawed and reheated as
needed or they can be made then froze, thawed and then can cook before being
served.

This module will provide you with information and activities that will help you
demonstrate and understand the knowledge, skills and attitudes requires in
preparing a range of appetizers.

After going through this module, you are expected to:

A.) Differentiate hot and cold appetizer;
A1. Define hot and cold appetizer;
A2. Classify different recipes of hot and cold appetizer;
B.) Prepare variety of appetizers
B1. Enumerate different recipes of appetizers;
C.) Evaluate the finished product;
D.) Rate the finished product using rubric;
E.) Follow workplace safety procedures
E1. Enumerate basic rules of kitchen safety;
E2. Explain the different safety procedures inside the work area, tools and
equipment used in preparing appetizers.
TLE-HECK9-12PA-Ic-3

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LU_Cookery 11 NC II_Module 4
 Jumpstart

ACTIVITY 1A: List It.

Direction: List down at least 5 appetizers that you have already eaten. Write your
answer in your answer sheet.
1.
2.
3.
4.
5.

ACTIVITY 1B. Recognize Me.

Direction: Below are the statements describing the different tools/utensils,
ingredients and safety practices. Choose your answer at the box and write it on a
separate sheet of paper.

Tools
Vegetables
Protein
Safety
Fruits

_____6. Cut fruits and vegetables

_____7. Red bell pepper
_____8. Arrange vegetables in a platter
_____9. Do not allow containers to overflow
_____10. Use fruits that are pleasantly tart and not too sweet
_____11. Open fresh oyster and clams
_____12. 4 oz. pre-packed smoked salmon
_____13. Use care in handling glasses and dishes
_____14. Wet floors are dangerous. Keep them dry
_____15. In a bowl, mix lemon juice and lemon zest

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LU_Cookery 11 NC II_Module 4
 Discover

LESSON INFORMATION 1: HOT AND COLD APPETIZERS

A great dining experience often starts with an appetizer. Whether

serving a holiday party, family get-together, or special occasion meal, an appetizer
will jump-start your guests’ taste buds and prepare them for the rest of the meal.

Appetizer or starter is a small dish served before a meal in European cuisine.

Some hors d'oeuvres are served cold, others hot. Hors d'oeuvres may be served at
the dinner table as a part of the meal, or they may be served before seating, such as
at a reception or cocktail party.

Appetizers and hors d’oeuvres may be served hot or cold, sweet or savory,
crunchy or soft and include a variety of colors, textures and temperatures. They
should be light and not too heavy. It’s important to think about proper nutrition.
Full-fat foods can quickly fill a person up and cause them not to be hungry for the
rest of the meal. Try to choose low-fat products, and ask yourself if the meal includes
all the food groups. If it’s missing vegetables, for instance, consider serving a
vegetable as an appetizer or hors d’oeuvre.

The literal difference between cold and hot appetizers is their temperature.
Cold appetizers are served in lower temperatures while hot appetizers are literally
served in higher temperatures.

As such, hot appetizers are most of the time soup-based, made from bread,
fried meats, and other sizzling foods. On the other hand, cold appetizers are made
from fresh seafood, food wraps, and dip-based finger foods, particularly fruits and
veggies.
In hotels, restaurants, pubs, bar, and in our home, there are recipes of cold
appetizers, which make our meal mouth-watering and tasty.

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LU_Cookery 11 NC II_Module 4
1. BLEU CHEESE AND SUNDRIED TOMATO DRESSING
1 cup sour cream 1t salt
2c crumbled blue cheese 1t sugar
1/4 c white vinegar 5 dashes cayenne pepper
1/4c cold water ½ t white pepper
1/4c olive oil
½ c sun-dried tomato packed in oil, and diced into ¼ pieces
pt.slideshare.net

PROCEDURE:
➢ In a food processor or blender combine all ingredients except the 1 cup of the
blue cheese and sundried tomatoes.
➢ Blend until smooth and creamy.
➢ Place in a bowl and add the sundried tomatoes and remaining blue cheese,
mix well.
➢ Refrigerate until needed.

2. VEGGIE PIZZA
2 cans of crescent roll dough Shredded cheddar cheese
2 8oz packages of cream cheese Mayonnaise
Packet of ranch dressing mix
Vegetables(cauliflower, carrots, broccoli, tomatoes, black olives,
scallions)
Twopeasandtheirpod.com

PROCEDURE:
1. Preheat oven 375 degrees, and line a large (atleast 11’’x 17’’) baking sheet with foil
or parchment paper.
2. Next, unroll the crescent roll dough and form the triangles to form a crust inside
the baking sheet. Press the seams together with your fingertips.
3. Bake the crust using the package instructions usually about 12-15minutes until
golden brown. Then remove from the oven and allow to cool completely before
proceeding.
4. While the crust is baking, make the herbed cream cheese. Mix together the cream
cheese, mayonnaise, and dried salad dressing mix. Chill in the refrigerator until the
crust is cool. Let all those herbs mingle together and get tasty.
5. When you’re ready, spread a layer of cream cheese over the cooled crust.
6. Then arrange the veggies over that, from edge to edge, next sprinkle on the cheese.
7. Pop it back in the fridge and let it chill for an hour before cutting into pieces.

3. ZESTY PARTY SNACK MIX

4c corn chex 1t cayenne pepper
4c cheerios 1T chili powder
4c pretzel sticks 1T salt
4c cheese-flavored snack crackers 1T garlic powder
1c melted butter 3t Worcestershire sauce
1/2 c canola oil
Tasteofhome.com

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LU_Cookery 11 NC II_Module 4
4. PITA SALAD
3 tablespoons extra-virgin olive oil 2/3 cup chopped red onion
1 tablespoon red wine vinegar
1 1/4 cups chopped seeded plum or cherry tomatoes
1 cup diced seeded peeled cucumber
1/2 cup chopped radishes
1/2 cup chopped fresh Italian parsley
1 cup crumbled feta cheese (about 4 1/2 ounces)
4 8-inch-diameter whole wheat pita breads, halved
Myrecipes.com

PROCEDURE:
➢ Whisk olive oil and red wine vinegar in large bowl. Season dressing with salt
and pepper. Mix tomatoes, cucumber, bell pepper, red onion, radishes, and
parsley into dressing. Stir in feta cheese. DO AHEAD: Salad can be made 2
days ahead. Cover and chill.
➢ Using slotted spoon, transfer salad mixture to pita bread halves. Serve
sandwiches immediately.

5. BABA GANOUSH
1medium eggplant 2T fresh cilantro (parsley)
Sea salt 2T tahini
Olive oil 2-3T lemon juice
1 large clove garlic
Thepruceeats.com

PROCEDURE:
1. Preheat oven to high broil (or medium if you have the ability) and position a rack
at the top of the oven.
2. Slice your eggplant into 1/4 inch rounds and sprinkle with sea salt and place in
a colander in the sink to drain any excess liquid. After 10 minutes, rinse slightly and
then pat dry between two towels.
3. Arrange on a baking sheet and drizzle with olive oil and a pinch of sea salt. Roast
for 5-10 minutes, turning once or twice, until the eggplant is softened and golden
brown. Remove from pan, stack and wrap the rounds in foil to lock in moisture –
wait 5 minutes.
4. Peel away most of the skin of the eggplant (a little is OK) and add flesh to a food
processor. It should be soft and tender and the skin should come off easy.
5. Add lemon juice, garlic, tahini, a pinch of salt and mix until creamy. Add herbs
last and pulse to incorporate. Taste and adjust seasonings as needed. I added a bit
more tahini and another pinch of salt.
6. Serve with pita and/or pita chips or veggies (for gluten-free friendly option).Will
keep covered in the fridge for several days.

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LU_Cookery 11 NC II_Module 4
 6. TRADITIONAL SALSA WITH BAKED CHIPS
4 ripe tomatoes, cored and roughly chopped
1/2 medium onion
1 jalapeno, minced
¼ c chopped fresh coriander
Kosher salt and freshly ground black pepper
Food network.com Tortilla chips
PROCEDURE:
1. In a small bowl, mix together the tomatoes, onion, jalapeno, coriander.
2. Season with salt and pepper. Cover with plastic wrap and set aside for 1 hour.
Serve with Tortilla Chips.

7. BLUE CHEESE-PISTACHIO GRAPES

6oz. cream cheese, at room temperature 1/2t salt
6oz. crumbled blue cheese 2T sugar
1 cup shelled roasted and salted pistachios
1/4t ground pepper
1 bunch large red grapes, washed and removed from stems
https://www.google.com.ph/search?q=blue+cheese+pistachio+grapes&tbm

PROCEDURE:
1. Blend cream cheese and blue cheese together until smooth and well blended.
2. Blend pistachios, sugar, salt and ground pepper in blender or food processor.
Pulse ingredients until pistachios are ground but not powdery.
3. Place pistachio mixture in a non-sticky fry pan on medium heat. Stir until you
begin to smell the pistachios toasting and the sugar begins to melt. Continue stir
until mixture is toasty. Remove from heat, if necessary while stirring so that nuts
don’t burn. Cool to room temperature.
4. Place cheese mixture in one bowl and nut mixture on a plate. Take one grape at a
time and cover in the cheese mixture, but not too thick. The cheese should barely
cover the grape. Do this with all ingredients that you plan to serve.
5. Place the cheesy wrapped grapes in the nut mixture one at a time and roll
thoroughly in the nuts. Set aside and rolls the next cheesy grape. Do this for all
grapes.
6. Place the grapes on a serving plate and chill until ready to serve. It gets better as
it warms to room temperature.
Appetizers are often served before the soup. At a classical dinner, hot
appetizers are served after the soup. Hot appetizers can be created from any
ingredient.
1. BROCHETTES
2 chicken breast(boneless and skinless)
2 zucchini 1 red pepper
1 red onion 2T Italian seasoning
1-2T olive oil Pinch of salt
Pinch of black pepper Wood skewers
https://www.google.com.ph/search?q=brochette&tbm=isch&ved

PROCEDURE:
1. First, prepare the seasoning mix. Add the dried herbs to a jar and mix them up.
You can use a store-bought seasoning blend for this recipe, but this homemade
version works very well and the extra can be stored in the cupboard for later use.

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LU_Cookery 11 NC II_Module 4
2. If you are using wooden skewers you will need to soak them ahead of time. Soaking
them helps to ensure that they do not burn on the grill. Simply toss them in cold
water for about 30 minutes.
3. Prepare your chicken. Chop the chicken into small cube-shaped, bite-size pieces.
The more even you can make the cuts, the more evenly the brochettes will cook.
4. Add the chicken to a bowl and coat with olive oil and Italian seasoning. Use your
hands to ensure all of the chicken is well coated, and season with a pinch of sea salt
and black pepper. Add more seasoning if needed.
5. Prepare the vegetables. Slice the zucchinis into rounds, and chop the onions and
red pepper into small squares (about 1 inch cubed squares).
6. Begin threading the vegetables onto the skewers, alternating with the chicken. I
like to keep them colour coordinated but the order is totally up to you!
7. Heat the grill or BBQ to a medium-high heat, and place the brochettes on the grill.
The brochette should not be dry. If you need to add a little more oil, do so now. This
will help to keep them from sticking to the grill.
8. Grill brochettes turning occasionally for 8-12 minutes, or until chicken is cooked
through.

2. FILLED PASTRY SHELLS

1 package frozen puff pastry shells
4oz cream cheese softened
¼ c sugar
2t vanilla extract
½ c heavy cream
https://www.google.com.ph/search?q=filled+pastry+shells+appetizers&tbm

PROCEDURE:
1. Prepare and bake pastry shells as directed on package. Cool completely.
2. Beat cream cheese, sugar and vanilla extract in large bowl until smooth and
creamy. Whip cream in medium bowl with electric mixer on medium speed until stiff
peaks form. Gently stir into cream cheese mixture. Cover.
3. Refrigerate until ready to serve. Fill or pipe cream mixture into pastry shells just
before serving. Garnish with fresh berries and mint leaves, if desired.

3. MEATBALLS
1 pound ground beef ½ pound ground pork
2 cloves garlic, minced 2 large eggs
1c grated cheese 1 ½ T Italian parsley
Salt and pepper 2c breadcrumbs
1 ½ c lukewarm water 1c olive oil
https://www.google.com.ph/search?q=meatballs&source

PROCEDURE:
1. Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, parsley,
salt and pepper.
2. Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time.
The mixture should be very moist but still hold its shape if rolled into meatballs. (I
usually use about 1 1/4 cups of water). Shape into meatballs.
3. Heat olive oil in a large skillet. Fry meatballs in batches. When the meatball is very
brown and slightly crisp remove from the heat and drain on a paper towel.
(If your mixture is too wet, cover the meatballs while they are cooking so that they
hold their shape better.)
4. RUMAKIS

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LU_Cookery 11 NC II_Module 4
 1 ½ c teriyaki sauce ½ t minced garlic
½ t minced ginger 12oz fresh chicken liver
1can water chestnut 12 slices bacon
1 quart oil
https://www.tasteofhome.com/collection/awesome-ideas-appetizer-recipes/

PROCEDURE:
1. In a medium bowl, mix together teriyaki sauce, garlic and ginger root. Place
chicken livers and water chestnuts in the mixture. Marinate in the refrigerator at
least 2 hours.
2. Heat oil in a large, heavy saucepan to 375 degrees.
3. Wrap each half slice of bacon around one chicken liver half and a slice of water
chestnut. Secure by skewering with small skewers or toothpicks.
4. Carefully lower skewered wraps into the hot oil in small batches. Deep fry 3 to 4
minutes, or until bacon is evenly brown and of desired crispness. Remove from
heat and drain on paper towels.

5. STUFFED POTATO SKINS

4 potatoes 2T salt
¼ c olive oil 2T parmesan cheese
½ t garlic powder ½ t paprika
1/4t black pepper 4 slices bacon
½ c cheddar cheese 2 green onions
Sour cream chives
https://www.tasteofhome.com/collection/awesome-ideas-appetizer-recipes/

PROCEDURE:
Bake the Potatoes
1. Put the racks on the top and middle third of the oven. Put a cookie sheet on the
bottom rack. Preheat the oven to 400 degree F.
2. Wash the potatoes. Dry well with towel. Using a fork, poke each potato 10 times.
3. In a bowl, combine 1T olive oil and 1T salt. Add potatoes and mix so each potato
is coated with oil and salt. Place the potatoes on the top rack over the cookie sheet
and bake for 1 hour.
Make the Filling
1. In a small bowl, combine the remaining oil, Parmesan cheese, salt, and spices. Set
aside.
2. In a medium bowl, combine the chopped bacon, cheddar cheese, and minced white
parts of the green onions.
Make the Skins
1. Remove the cookie sheet from the oven. Set aside. Increase the oven temperature
to 475◦F.
2. When potatoes are cool enough to handle (about 15mins.), carefully slice them
lengthwise. Using a spoon, scoop the flesh out of each potato leaving a ¼ edge on the
bottom and sides.
3. Brush inside the skins with oil and spice mixture then turn them upside down
and place them on the cookie sheet. Brush outside the skin and bake cut side down
for 6mins. Turn cut-side up and bake an additional 6mins.
4. Remove the skins from the oven and stuff with the bacon-cheese mixture. Return
them to the cookie sheet and bake for 3-4minutes until cheese is melted and begins
to bubble.
5. Sprinkle with the minced green parts of the green onion. Top with sour cream and
minced chives if desired.

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LU_Cookery 11 NC II_Module 4
 6. CHICKEN WINGS
2lb. chicken wings 2T vegetable oil
1t garlic powder salt
Ground pepper ¼ c hot sauce
2T honey 4T butter
https://www.tasteofhome.com/collection/awesome-ideas-appetizer-recipes/

PROCEDURE:
1. Preheat oven to 400° and place a wire rack over a baking sheet. In a large bowl,
toss chicken wings with oil and season with garlic powder, salt, and pepper. Transfer
to prepared baking sheet.
2. Bake until chicken is golden and skin is crispy, 50 to 60 minutes, flipping the
wings halfway through.
3. In a small saucepan, whisk together hot sauce and honey. Bring to simmer then
stir in butter. Cook until butter is melted and slightly reduced, about 2 minutes.
Heat broiler on low. Transfer baked wings to a bowl and toss with buffalo sauce until
completely coated. Return wings to rack and broil—watching carefully! —until sauce
caramelizes, 3 minutes. Serve with ranch dressing and vegetables.

LESSON INFORMATION 2. PREPARE A VARIETY OF APPETIZERS

When preparing appetizers always remember to maintain the nutrition. It is
important to maintain appetizers nutrition before serving it to the customer. Because
usually, not all of the ingredients will be used to make appetizers. There must be
some leftovers, so you need to store them properly.

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

APPETIZER’S RECIPE
1. Salmon and Cucumber Bites

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
Myrecipes.com

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.

2. Hors d’ oeuvre cocktails and relishes

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LU_Cookery 11 NC II_Module 4
 Ingredients needed:
Oysters or Shrimps or Fruits Dips
Herbs Sugar/Syrup Ice, Lemon

Quizlet.com
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.
• 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. Add a few drops of flavoured
liquor to improve flavour.
• 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.
5. Serve with dips.

3. Raw vegetable relish

Ingredients needed:
Raw Vegetables:
1 pc. Celery 1 pc. Red bell pepper
.5 ml Worcestershire sauce 75 g cheddar cheese
1 pc. Cucumber 1 pc. Cherry tomato
1 pc. Lettuce
Tastebetterfromscratch.com
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
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.

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LU_Cookery 11 NC II_Module 4
4. Canape from toast
Ingredients Needed:
Pullman loaves Spreads Toppings

Myrecipes.com
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.
LESSON INFORMATION 3. FOLLOW WORKPLACE SAFETY PROCEDURES

Workplace Safety Procedures

The most important concept to remember is that you are responsible

for your own safety and the safety of others. Most safety practices are
common sense. Unfortunately, they can be forgotten or overlooked
unless you make safe practices a habit or an instinct.
Istockphoto.com

General Safety
By doing things right, you and your co-workers will commit yourselves
to safety on the job and everyone will benefit. Accidents occur in many
ways but most often can be traced back to one of two basic factors:
ignorance or carelessness. You must always be concerned with your
own safety and with the safety of others around you.
Accuform.com
The following is a general list of safety precautions you must observe
in any work area:
• Don’t fool around. “Horseplay” is one of the biggest causes of injuries on the
job and it may be grounds for dismissal.
• Never work while under the influence of drugs or alcohol, as you are a hazard
to yourself and your co-workers.
• Pay particular attention to moving objects, such as equipment, dollies, mixers,
and slicers.
• Walk, do not run, in the work areas.
• Stay completely alert on the job.
• Avoid back strain by lifting properly.

Basic Rules of Kitchen Safety

Cooking is fun, but kitchen safety is a priority. There are many pieces of
equipment and environmental hazards that can be extremely dangerous like sharp
knives, open fire by the oven, electrical appliances, and even bacteria around the
kitchen. Observing basic rules of kitchen safety is a good habit to develop. Always
pay attention to what you’re doing in the kitchen because one slip can cause serious
injury or accidents. To prevent serious injuries or accidents: always pay attention to
what you’re doing, adopt a plan for kitchen cleanliness, and have necessary safety
equipment at your disposal. It’s also important to be aware of who is in the space –
for example, children should never be left alone in the kitchen!

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LU_Cookery 11 NC II_Module 4
1. Store knives in a wooden block or in a drawer. Make sure the knives are out of the
reach of children.
2. Never cook in loose clothes and keep long hair tied back. You don’t want anything
accidentally catching fire (not to mention hair ending up in the food!).
3. Never cook while wearing dangling jewelry. A bracelet can get tangled around pot
handles.
4. Keep potholders nearby and use them! Be careful not to leave them near an open
flame.
5. Turn pot handles away from the front of the stove. Children can’t grab them, and
adults can’t bump into them if they’re out of the way.
6. Don’t let temperature-sensitive foods sit out in the kitchen. Raw meat, fish, and
certain dairy products can spoil quickly, so refrigerate or freeze them right away.
7. Wipe up spills immediately. Keep the floor dry so that no one slips and falls.
8. Separate raw meat and poultry from other items whenever you use or store
them. This precaution avoids cross-contamination of harmful bacteria from one food
to another.
9. Wash your hands before handling food and after handling meat or poultry. Hands
can be a virtual freight train of bacteria.
10. Get a fire extinguisher for your kitchen. This device may not do much for your
cherries jubilee, but it can avert a disaster. You should do your best to prevent a
kitchen fire, but sometimes it’s out of your hands. So, make sure you know how to
use the extinguisher before a fire breaks out. You can’t waste any time reading the
directions amidst the flames.

Procedures for equipment

1. Never use any machine you have not been trained to use.
2. Pull plug or throw switch to off position before cleaning or adjusting any machine.
Keep fingers, hands, spoons, etc., away from moving parts. Wait until machine stops
before moving food.
3. Check all switches to see that they are off before plugging into the outlet.
4. Particular care must be taken when cleaning the slicing machine.
➢ First pull the plug.
➢ Turn the gauge to zero in order to cover the edge of the blade
➢ Do not touch the edge of the blade
➢ Clean the blade from the centre out.
➢ Clean the inside edge of the blade with a stick that has a cloth wrapped around
one end.
5. Do not start a mixer until the bowl is locked in place and the attachments are
securely fastened.
6. When using a mixer, turn off motor before you scrape down the sides of the bowl.
7. Use a wooden or plastic plunger rather than your hands or spoons to push meat
down into a meat grinder.
8. Keep your hands to the front of the revolving bowl when operating the food cutter.
This is one of the most dangerous pieces of equipment in the commercial kitchen.
9. Never start a machine until you are sure all parts are in their proper places. If it
is a machine that operates with gears, check the gear position.
10. You must be aware of the lock-out procedures that are to be followed before
repairing or cleaning any machine. Lock-out procedures must be clearly posted by
management near each machine.
11. When using electrical power equipment, always follow the manufacturer’s
instructions and recommendations. Do not wear rings, a wristwatch, or a tie when
operating electrical power equipment.

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LU_Cookery 11 NC II_Module 4
Procedures for sharp utensils
1. Use the right knife for the job.
2. Do not grab for falling knives. When a knife starts to fall, jump backward to get
out of the way.
3. Always carry a knife with the tip pointing downward and with the cutting edge
turned away from your body.
4. Never talk while holding a knife in your hand. Should you start to gesture with
the knife, there could be serious consequences.
5. When cutting with any knife, always cut away from your body. This also applies
to potato peelers or any implement with a cutting edge.
6. Never place a knife in hot water as it will cause cracks in the wooden handle.
7. Never reach into soapy water in search of a knife.
8. Use a cutting board at all times. Never cut on metal.
9. Place knives in designated knife drawers. Preferably, knives should be placed in
knife racks for proper storage.
10. When cleaning or wiping a knife, keep the sharp edge turned away from your
body.
11. Always use a sharp knife; it is much safer than a dull one. Less pressure is
required on a sharp knife, and the chances of a sharp knife slipping are much less.
12. Always cut with a back and forth sweeping motion, not with downward force.
13. Use knives for the purpose for which they are designed, not as levers or wedges
or as bottle or can openers.
14. Pick up knives by the handle only.
15. Take a firm grip on a knife handle and always make sure the handle is free of
grease or any other slippery substance.
16. When slicing round objects such as onions or carrots, cut a flat base so the object
will sit firmly and not shift when being cut.
17. Never force a meat band saw; it may jump from the bone.
18. When using a cleaver, be sure the item to be chopped is sitting solidly.
Note: Avoid chopping large, hard, or brittle bones with a cleaver as the bones may
splinter and become as dangerous as flying glass.
19. When grating foods, never work the foods too close to the cutting surface.

Avoid burns
1. Use dry towels when handling hot skillets, pots, or roasting pans as wet cloth
conducts heat more readily than dry cloth.
2. Avoid splashing grease on top of the range. Grease will ignite quickly, causing a
fire. Do not throw water on a grease or fat fire: smother it. Use a foam extinguisher
or a wet towel.
3. Remove the lids of pots slowly. Lift the side of the lid that is away from you so the
steam does not rush out too quickly, causing burns to your hands or face.
4. Always give notice of “hot stuff” when moving a hot container from one place to
the other.
5. Keep towels used for handling hot foods off the range. Too often, the end of the
towel is dangled into or drawn across the fire.
6. Avoid overfilling hot food containers.
7. Never let the long handles of saucepans or skillets extend into aisles. If they are
brushed, hit, or bumped the pot may fall off the range.
8. Never turn the handle of any pot over an open flame.
9. Place a lighted match to gas jets before turning on the gas. Ventilate gas ovens for
a few minutes before lighting by leaving the oven door open so any gas pockets that
might be present can escape.
10. Know the location of fire extinguishers; know how and when to operate them. 11.
When placing food in hot grease, always let the item slide away from you so the grease
will not splash toward you and cause a serious burn.

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LU_Cookery 11 NC II_Module 4
Keep Floor safe
1. Wet floors are dangerous. Keep them dry.
2. Pick up or wipe up any spilled item immediately, particularly water or other similar
liquids.
3. When liquid or fat is spilled, have one person watch the area and warn others of
the danger while another goes for a mop. Small areas may be sprinkled with salt to
provide traction until the spill is cleaned up.
4. Walk. Do not run or slide across the floor.
5. Never leave utensils on the floor. Someone is sure to trip over them, and it may be
you.
6. Keep all traffic areas clear of boxes, garbage cans, portable equipment, mops and
brooms, etc.
7. When mopping kitchen floors, do only a small area at a time.
8. Using rubber mats behind the range is a good practice. However, mats must be
kept in first-class condition by daily cleaning and by replacement when they begin
to wear.

Housekeeping
Good housekeeping is an important part of safety and accident prevention. Many
unsafe conditions can be corrected before they result in injury. Good housekeeping
is a necessity for a safe and sanitary kitchen. A clean work environment leads to
pride in workmanship and a safe operation.
• Do not block exits.
• Change burned-out light fixtures in work areas, walkways, and exits.
• Keep floors and work areas clean, dry, and grease-free.
• Keep steps and ladders in serviceable condition.
• Keep emergency equipment clean and unobstructed.
• Ensure that all signs and caution labels are in good condition and visible.

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LU_Cookery 11 NC II_Module 4
 Explore

ACTIVITY 2A: LABEL ME!

A. Direction: Label the different kinds of recipes. Write your answer on a separate
sheet of paper.

1. ____________ 2. _______________ 3. ______________

4. ___________ 5. ___________

ACTIVITY 2B. CHECK ME IN, CHECK ME OUT

Direction: Read the statement in each number and write check (√) if it is True and
write (X) if it is NOT true.

_____6. Store knives in a wooden block or in a drawer.

_____7. Cook in loose clothes and keep long hair tied back.
_____8. Keep potholders away from you.
_____9. Never cook while wearing dangling jewelry.
_____10. Turn pot handles away from the front of the stove.

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LU_Cookery 11 NC II_Module 4
ACTIVITY 2C. FIND THE HAZARD
Direction: Find and list down the hazards as many as you can on the picture below.

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LU_Cookery 11 NC II_Module 4
 Deepen

Activity 3A CHECK ME OUT!

Direction: Differentiate the following appetizers. Write check if it is Hot or Cold.
Write your answer on a separate sheet of paper.

Appetizer Hot Cold

1. Bloody Mary
2. Brochette
3. Canape
4. Mini egg salad
5. Potato Chip
6. Chicken wing
7. Stuffed potato skins
8. Rumakis
9. Baba Ganoush
10. Pita Salad

ACTIVITY 3B. PERFORMANCE TASK

Direction: Prepare a simple appetizer (canapé from toast). You can name your
finished product. After you prepared, you rate your work and have 2 people
from your family or friends to rate your finished product. And your work will
be evaluated from the rubrics below.

Rate the characteristics using this scale

50-48% Exemplary
47-45% Good
44-42% Satisfactory
41-39% Needs improvement

Name:
Name of product:
Criteria Grade
Table setting/ plating
a. Arranged and complete eating gears
b. Appetizer is appealing to the eyes
c. Appetizer is placed in an appropriate plate.
Food/Appetizer
a. Completely and well-balanced
b. Palatability/ well-blended flavour
c. Rich in Nutrient content
Total Grade ÷ 2

Rater’s Name Rater’s Signature

1.
2.
3.

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LU_Cookery 11 NC II_Module 4
 Gauge

Direction: Read each statement carefully. Choose the letter which corresponds to the
correct answer and write it on a separate sheet of paper.
1. Which of the following is an example of hot appetizer?
A. Bloody Mary B. Brochette C. Canape D. Pita salad
2. Which of the following is NOT a hot appetizer?
A. Baba ganoush C. Brochette
B. Chicken wing D. Stuffed potato skin
3. Brochette is one example of hot appetizer, which of the following is the protein
ingredient listed in the information sheet above?
A. Chicken breast B. Legumes C. Pork D. Veal
4. What type of appetizer is served in a lower temperature?
A. Cold appetizer B. Hot appetizer C. Margaretta D. Caviar
5. In preparing Rumakis, which of the following procedures comes first, second,
third and the last?
A. Carefully lower skewered wraps into the hot oil in small batches. Deep fry
3 to 4 minutes, or until bacon is evenly brown and of desired crispness. Remove
from heat and drain on paper towels.
B. Heat oil in a large, heavy saucepan to 375 degrees.
C. In a medium bowl, mix together teriyaki sauce, garlic and ginger root.
Place chicken livers and water chestnuts in the mixture. Marinate in the
refrigerator at least 2 hours.
D. Wrap each half slice of bacon around one chicken liver half and a slice of
water chestnut. Secure by skewering with small skewers or toothpicks.
A. D,B,A,C B. C,B,D,A C. A,B,C,D D. C,B,D,1
6. In European cuisine which of the following is served before meal that is usually a
small dish?
A. Canape B. Hors d’ oeuvres C. Dessert D. Starter
7. Which of the following is more advisable when serving appetizer?
A. Carbonated drinks C. Low fat food
B. Full fat food D. Protein
8. Saturn’s Restaurant is known for serving a complete meal, thus Neptune’s group
went to this restaurant and ordered meat, seafood, soup, drinks and fruits and then,
Neptune asked you on what will be their appetizer, what will you suggest?
A. Blue cheese and sundried tomato dressing
B. Blue cheese pistachio grapes
C. Brochettes
D. Veggie Pizza
9. When is the best time to serve Hors d’ oeuvres appetizer?
A. Breakfast B. Break time C. Dinner time D. Lunchtime
10. Which of the following is mostly made from hot appetizer?
A. Bread B. Dip-based finger food C. Fresh seafood D. Food wraps
11. Working in the kitchen is fun, but what is the basic priority in working?
A. Cleaning B. Eating C. Relationship D. Safety

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LU_Cookery 11 NC II_Module 4
12. Which of the following is a moving object that you should pay particular attention
to your safety?
A. Equipment B. Kitchen premises C. Tools D. Utensils
13. Which of the following basic rules you should pay attention to in order to prevent
serious injuries?
A. Always pay attention to what you are doing.
B. Avoid back strain by lifting properly
C. Never work while under pressure.
D. Never cook in loose clothes.
14. Why are jewelry especially bracelet is not allowed to wear while cooking?
A. Bracelet can absorb heat.
B. Bracelet can cause food contamination
C. Bracelet can get tangled around pot handles.
D. Bracelet can catch fire.
15. Why do you need to keep the floor dry?
A. It needs to keep the floor dry so that it cannot accumulate bacteria.
B. It needs to keep the floor dry so that no one slips and fall.
C. It needs to keep the floor dry so that it keeps clean.
D. It needs to keep the floor dry so that it can’t prevent injuries.

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LU_Cookery 11 NC II_Module 4
 LU_Cookery 11 NC II_Module 4
20
GAUGE
1. B 6. D 11. C
2. A 7. C 12. A
3. A 8. D 13. D
4. A 9. C 14 C
5. B 10. A 215 B
DEEPEN
3A.
1. Cold
2. Hot
3. Cold
4. Cold
5. Cold
6. Hot
7. Hot
8. Hot
9. Cold
10.Cold
EXPLORE 3B. Performance Task
Activity 2A.
1. Filled Pastry Shells
2. Meatballs
3. Chicken wings
4. Stuffed potato skin
5. Rumakis
JUMPSTART
Activity 2B. Activity 1A. Answers may vary
Activity 1B.
6. √ 1. Tools 6. Protein
7. × 2. Vegetables 7. Protein
3. Tools 8. Safety
8. × 4. Safety 9. Safety
5. Fruits 10. Tools
9. √
10. √
Answer Key
REFERENCES:

Books:

• Department of Education. (2016). Module 1 of 2: Technical-Vocational-

Livelihood Home Economics, Cookery Manual (pp. 63-65). Quezon City,
Philippines
• Peralta (2015). Modules in Home Economics – Cookery (pp. 29-31). Quezon
City: St. Bernadette Publishing House Corp
• Department of Education, Bureau of Learning Resources(2016), Ground
Floor, Bonifacio Bldg, DepEd complex Meralco Avenue, Pasig City, Philippines

Links:

https://brainly.ph/question/336564
https://www.slideshare.net/loriebethtaoing/hot-and-cold-appetizer
https://www.allrecipes.com/recipe/24668/rumaki/
https://housewifehowtos.com/cook/recipe-homemade-stuffed-potato-skins/
https://www.tasteofhome.com/collection/awesome-ideas-appetizer-recipes/
https://www.ladyschoice.com.ph/?gclid=Cj0KCQjwit_
https://www.simplyrecipes.com/recipes/course/appetizer/
https://www.ajar.id/en/post/prepare-appetizers-while-maintaining-the-nutrition
https://opentextbc.ca/workplacesafety/chapter/workplace-safety-procedures/
pinterest.com
amazon.com
collefiate.dsbn.org
https://www.google.com/search?q=kitchen+hazards+worksheet&rlz=1C1CHBF_en
PH799PH799&hl=en&sxsrf=ALeKk00JTSycn2qmPyXUfWXvx0Kcnmsa3g:16051539
11262&source=lnms&tbm=isch&sa=X&ved=2ahUKEwjw5cKlkPzsAhWOBIgKHUu9
AmkQ_AUoAXoECBUQAw&biw=1517&bih=730#imgrc=n-
eWh4fhEBOfkM&imgdii=bQWlcPupf45NUM
Accuform.com
Istockphoto.com
Myrecipes.com
Tastebetterfromscratch.com
Quizlet.com
https://www.tasteofhome.com/collection/awesome-ideas-appetizer-recipes/

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LU_Cookery 11 NC II_Module 4
 For inquiries or feedback, please write or call:

Department of Education – SDO La Union

Curriculum Implementation Division
Learning Resource Management Section
Flores St. Catbangen, San Fernando City La Union 2500
Telephone: (072) 607 - 8127
Telefax: (072) 205 - 0046
Email Address:
[email protected]
[email protected]

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LU_Cookery 11 NC II_Module 4