Grade 9

Technology and Livelihood Education

Home Economics
Cookery – Module 4

What I Need to Know

This module was designed for you to be able to understand and deliver cookery
tasks. It is here to guide and help you master the skills in preparing product from cold
kitchen. Cold kitchen are products that are uses heat in very limited aspect. In this lesson,
you’ll be able to encounter the first cold kitchen dish which is the appetizers.
The module has one (1) learning outcome:

Prepare Range of Appetizers

After going through this module, you are expected to:

a. differentiate hot and cold appetizers;
b. classify appetizers according to its ingredients;
c. distinguish appetizer as part of course meals; and
d. produce hot appetizer dish.

What I Know
Directions: Answer the mystery words by analyzing the type of the given sets of food.
1. Miso, Sopas, Egg-Drop, Nido

2. Siomai, Lumpiang Shanghai, Wonton, Shark’s fin

3. Banana, Melon, Strawberry, Kiwi

4. Salami, Hotdog, Sausage, Ham

5. Carrots, Cucumber, Bell Pepper, Turnips

What’s In
Appetizer is part of multi-course meal. Multi-course meal consists of It is the meal
that is served first. Appetizer consisting of food in small amount that is commonly savory.
It enliven the appetite thus, it should not be eaten on large quantity because you might
feel pull and won’t be able to enjoy the main-course which is the highlight of the meal and
the dessert, who gives closure to the meal. In every preparation of food such as appetizer,
it is important to practice first the different mise en place activities.

Directions: Classify the following kitchen activities if it is cleaning or sanitizing. Write

your answer on a separate sheet of paper.
1. Wiping the kitchen cabinets with clean rug.
1
 2. Mopping the floor using chlorine solution.
3. Submerging metal spoon and fork with hot water.
4. Sweeping the floor with the aid of broom and dustpan.
5. Scrubbing kitchen tiles with solvent cleaner.

What’s New
The following are Filipino food that are being sell commonly at the street. Choose
those food that can be considered as an appetizer and write your answer on separate sheet
of paper.

BANANA CUE LUMPIANG SHANGHAI LUGAW

CHAMPORADO CALAMARES KWEK-KWEK

CHEESE STICKS HALO-HALO UKOY

APPETIZER

1.
2.
3.
4.

5.

1. What do you think is the characteristics of an appetizer?

2. When can we consider a food or dish as a type of an appetizer?

2
What’s More
Appetizer is said to be part of full-course meal but what is a course meal?
A full course dinner is a meal featuring multiple courses. The basic full course meal
consists of three or four courses. Full course meals normally begin with precursors to a
main dish, such as an appetizer like soup, followed by the main course(s), and they are
finished off with sweets, coffee, and tea.
APPETIZER - First to be served, small portion and should stimulates appetite
MAIN-COURSE -the most substantial part of the meal
DESSERT - something sweet that gives closure to the meal.
The most basic full course meal is made up of 2 or 3 of the following courses: an appetizer,
a main dish, and a dessert. However, meals can feature more courses such as the
following:
• A three-course meal usually has an appetizer, a main course, and a dessert.
• A four-course meal might include a soup, an appetizer, a main course, and
dessert.
• A five-course meal can include a soup, an appetizer, a salad, a main course, and a
dessert.
How about in your home? Do you follow these courses? Make a one-day meal plan using a
three-course meal:
ONE-DAY MEAL PLAN
DATE:
BREAKFAST LUNCH DINNER

APPETIZER

MAIN-COURSE

DESSERT

What I Have Learned

Directions: Read the questions below and answer on a separate sheet of paper.
1. What do you think is the importance of preparing appetizer?
2. Give three (3) characteristics of an appetizer and explain each.
3. As a future cook or chef, how can you apply these learnings?

What I Can Do
ACTIVITY 1
Cheese sticks are deep-fried appetizer composed of sliced cheeses wrapped in spring roll
wrapper usually comes with dip. Cheese stick is one of the common appetizers eaten by
Filipino that is easy to prepare. In today’s activity, you will be preparing cheese stick with
dip.

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 JOB ORDER: CHEESE STICK
TASKS TIME ALLOTED
Perform the miseen place 10 minutes
• Read and understand the recipe
• Wearing of apron, hairnet, face mask.
• Cleaning of tools, equipment, and workplace.
• Cutting and preparation of ingredients
CHEESE STICK Making 10 minutes
(see recipe)
Plating 2 minutes

CHEESE STICK

Ingredients
100 grams (3.5 oz.) cheddar cheese
10-15 lumpia wrappers
1 cup of oil for deep frying water for
sealing lumpia wrappers

Procedure:
1. Slice the cheese into 10-15 sticks, each about 3 inches long and 1/2 inch wide.
2. Put each stick in a lumpia wrapper. Seal each.
3. Deep fry each cheese stick until golden brown and crisp.
4. Remove from pan and drain on paper towels.
5. Serve hot with your Mayo-Ketchup sauce

Performance Assessment Rubrics

DIMENSION PERFORMANCE LEVEL
Excellent (4 Very Satisfactory (2 Needs No attempt Points
pts) Satisfactory (3 pts) Improvement (0 pt) Earned
pts) (1 pt)

1. Observe Observe Observe Observe No

Cleanliness cleanliness cleanliness cleanliness cleanliness attempt
and Sanitation and and sanitation and and
sanitation in most of the sanitation not sanitation
all times time so frequent sometimes
times

2. Used proper Used proper Used proper Used proper Used proper No
tools and tools and tools and tools and tools and attempt
equipment equipment equipment equipment equipment
in preparation in preparatio in preparation in in preparatio
and cooking n and and cooking preparation n and
cooking all most of the and cooking cooking
the time time sometimes incorrectly

3. Practice Always Handle the Always Handle the No

Proper Food handle the ingredients handle the ingredients attempt
Handling and ingredients correctly and ingredients incorrectly
Safety correctly and confidently correctly but and less
Procedure confidently most of the less confident confident.
times

4
 4. Efficiency Work Work Work Work No
and Time completed completed completed completed attempt
managemen ahead of the within the more than 2 more than 5
t time allotted time minutes of minutes of
allotted time allotted time

5. Correct Correct Final product Final No

Evaluation of preparatio n preparation of was edible; product was attempt
Final Product of food food products but lacked in undercook
products resulted in flavor, ed; and
resulted in very good texture, and inedible.
excellent flavor profiles, consistency Flavor and
flavor texture, and . texture not
profiles, consistency visible.
texture, and
consistenc
y.

TOTAL

LEGEND: 4 points: 98-100

3 points: 95-90
2 points: 89-85
1: point: 84-80

ACTIVITY 2 (POST LABORATORY REPORT)

Directions: Answer this report based on your activity 1 Job order. Please copy and answer
on a separate sheet of paper.
NAME OF THE PRODUCT: ______________________________
TOPIC: __________________________________________________
KITCHEN TOOLS AND EQUIPMENT USED IN PRODUCTION

TOOLS/MATERIALS EQUIPMENT

MISE EN PLACE ACTIVITIES:

__________________________________________________________________________________________
__________________________________________________________________________________________

PICTUE OF LEARNER’S IN ACTION PICTURE OF FINAL PRODUCT

REFLECTION:
__________________________________________________________________________________________
__________________________________________________________________________________________
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 Assessment
Multiple Choice
Directions: Choose the letter of the best answer. Write the letter of the correct answer on
a separate sheet of paper.
1. It is a small pieces or portions of highly seasoned food, usually served before a meal
to induce and stimulate one’s appetite.
A. Appetizer B. Dessert C. Main Course D. Snack
2. It is an open-face bite size food that consists of a small piece of bread (sometimes
toasted), puff pastry, or a cracker topped with some savory food, held in the fingers.
A. Bruschetta B. Canape C. Caviar D. Crudité
3. It may be a juice or seafood like shrimps, crabs, or lobsters cut into bite sized
mixed with tart or tangy sauce.
A. Antipasto B. Cocktail C. Relish D. Tapas
4. Commonly called “finger food”. It is served on individual plate when guests are
seated. Sometimes this is simply placed on a platter and passed around.
A. Antipasto B. Bruschetta C. Caviar D. Hors
D’oeuvres
5. The following are characteristics of an appetizer except:
A. give closure to meal C.served in portion
B. highly seasoned D. stimulates appetite

Additional Activities
ACTIVITY 1:
Directions: Given the knowledge about classifications of appetizers, write down different
appetizers that are prepared at home and categorized them if it belongs to hot or cold
appetizers. Write your answer on separate sheet of paper.
HOT APPETIZER COLD APPETIZER

ACTIVITY 2:
This clip shows a Filipino version of chips and dips appetizer. After watching, answer the
guide questions on separate sheet of paper. Here is the link:
https://www.youtube.com/watch?v=hS5xEybqj78
Guide Questions:
1. What are the ingredients used in preparing this appetizer?
2. Do you think you can serve this kind of appetizer at your home? How?
3. What are the knowledges you have obtain after watching this video?