Republic of the Philippines

Department of Education
Region IV-A (CALABARZON)
Division of Cavite
CENTRO DE NAIC NATIONAL HIGH SCHOOL
(FORMERLY NAIC COASTAL NATIONAL HIGHSCHOOL)

Learning Module
Technology and Livelihood
Education

First Quarter

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 TABLE OF CONTENTS

Clean, sanitize, and store kitchen tools and equipment

Cleaning Compound …………………………………………………... 2

Steps in washing dishes …………………………………………………… 4
How to clean, remove stain, sanitize,
and store your cutting bord …….……………………………………. 7
Method of cleaning equipment …………………………………………… 9
Fundamental Cleaning Procedure …………………………………….......... 10
Factors that affects the cleaning process ………………………………...... 10
Equipment sanitation procedure …………………………………………… 11
Method of Sanitizing …………………………………………………… 12
Characteristic of ideal chemical sanitizer……………………………. 13
Proper Storage of Kitchen tools and Equipment ………………………....... 15
Steps in Organizing kitchen cabinets ………………………….... 16
How to keep your kitchen clean and safe …………………………… 19
Storage and security of chemicals …………………………………… 21

Prepare and present a range of Appetizer

History of Appetizer ……………………………………………………. 23

Classification of Appetizer ……………………………………...................... 23
Hot and Cold Appetizer ……………………………………………………. 32
Recipes of appetizer ……………………………………………………. 34
Present a range of Appetizer …………………………………………………. 38
Fundamental of plating ………………………………………………... 39
Basic principles of platter presentation ……………………………… 40
Designing platter ……………………………………………………. 40

Store Appetizers

Tools and Equipment ……………………………………………………. 42

Storing Techniques ……………………………………………………. 42
Sanitary practices in storing Salads and Appetizer ………………………… 43

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 WEEK
1-2
(Clean, sanitize, and store kitchen tools and equipment)

Cleaning is the process of removing food and other types of soil from a surface,
such as a dish, glass, or cutting board. Cleaning is done with a cleaning agent that
removes food, soil, or other substances. The right cleaning agent must be selected
because not all cleaning agents can be used on food-contact surfaces. (A food-contact
surface is the surface of equipment or utensil that food normally comes into contact.) For
example, glass cleaners, some metal cleaners, and most bathroom cleaners cannot be
used because they might leave an unsafe residue on the food contact surface. The label
should indicate if the product can be used on a food contact surface. The right cleaning
agent must also be selected to make cleaning easy.

Cleaning Compound
1. Detergents. These are cleaning agents, solvents or any
substance used to wash tablewares, surfaces, and equipment.
Example: soap, soap powders, cleaners, acids, volatile solvents
and abrasives.

2. Solvent Cleaners commonly referred to as degreasers used on

surfaces where grease has burned on. Ovens and grills are examples
of areas that need frequent degreasing. These products are alkaline
based and are formulated to dissolve grease.

3. Acid Cleaners. Used periodically in removing mineral deposits

and other soils that detergents cannot eliminate such as scale
in washing machines and steam tables, lime buildup on
dishwashing machines and rust on shelving. (Ex.: phosphoric
acid, nitric acid, etc.) These products vary depending on the
specific purpose of the products
4. Abrasives – are generally used to remove heavy
accumulations of soil that are difficult to remove with
detergents, solvents and acids. These products must be
carefully used to avoid damage to the surface being cleaned.
Other chemicals used for cleaning and/or sanitizing kitchen equipment
and utensils are the following:

1. ammonia
2. dish washing liquid
3. chlorine
4. carbolic acid 5. timsen
6. disinfectants
7. soap

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 Enrichment Activity:

Instruction: At home, observe how your mother or any member of the

family of how they keep your kitchen tools clean. Note the cleaning
agents they used and list five steps on how they clean kitchen tools.

Cleaning Agent 1: _______________________________________________

STEPS:
Cleaning Agent 2: _______________________________________________
STEPS:
Cleaning Agent 3: _______________________________________________
STEPS:
Cleaning Agent 4: _______________________________________________
STEPS:
Cleaning Agent 5: _______________________________________________
STEPS:

Are you ready to clean kitchen tools and equipment? Here are the
procedures on how to wash regular dishes.

Steps in Washing Dishes

1.) Prepare. Wear rubber gloves if you have dry

hands or other skin problem. If you are wearing long
sleeves, roll them up or put them under the gloves. Wear
aprons too.

2.) Scrape all the large pieces of food on the dishes and
place it in a compost bin or garbage can.

3.) Stack the dishes in the proper order namely: glassware, silverware,
chinaware, and utensils. Stack them to the right of the sink so that work
progresses from right to left.

4.) Fill the sink with water and add a considerable

amount of detergent. The hotter the water, the better it’s
sanitizing and grease cutting properties but use tolerable
heat (66oC (150oF) or above.) so not to scald yourself. Use
rubber gloves.

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 5.) Wash the lightest soiled items first. Start with
glasses, cups, and flatware. Soap each piece individually
and rinse in hot water.

6.) Wash plates, bowls, and serving dishes. Remember to scrape these
items before washing. Soap each piece gently and individually and rinse in hot
water. Remember to keep an eye when you should change the dish washing
water.

7.) Wash pots and pans last. Soak them first.

Wash the pans thoroughly and don’t forget to clean
the bottoms. If anything was burnt or overcooked to
pots or casserole dishes, put a little extra soap and
water in it and let it stand while you wash the other
dishes. Take note that any oil residue left will lead to
burn food during the next cooking session.

8.) Lay your dishes out on a rack to air-dry or wipe

them clean with a towel.

9.) There should be no visible matter and no

"greasy" feel. Run a hand over the dish to ensure
that they are thoroughly cleaned. If there are still
some grease remaining, consider rewashing the
item.

10.) Rinse out brush, sponge and allow to dry.

Sterilize your equipment often using boiling water with
bleach. When a sponge or brush starts to smell
unpleasant, throw it away.

11.) Wipe down the sink and your tools. Wipe down the sink, dish
drainer, and dishpan. Any rags, dish cloths, or sponges need to be left out to
air dry, or thrown into the washing machine. Remember to replace sponges
and rags frequently.

Tips and Warnings

• Wash glassware first, before greasy pots and pans.
• Rubber gloves will protect hands and manicures, and allow you to use
hotter water for washing and/or rinsing.
• Dishes may be hand dried with a clean cloth.
• Try adding a tablespoon of baking soda to soapy water to soften hands
while cutting grease.

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 • Never dump sharp knives into soapy dishwater where they cannot be
seen.
• Laundry detergents or automatic dishwater detergents should not be
used for hand washing dishes.
• Keep dishwashing liquid out of the reach of children.

Tips:
1. Dishes can be washed easily if you keep them under the water while
scrubbing them for particles to lift away. Bring the dish out of the water to
check for any missed spots.
2. Stacking a few dishes in the sink at a time allows dishes a few minutes
of soaking time while you wash another dish.
3. Try drying pots and pans with a paper towel to reduce residue from the
pan which causes staining the dishcloth.

4. Don’t soak aluminum while dishwashing for it may cause darkening.

Dish washing silverware can be tricky. Use a lint free cloth for drying
silverware.

Answer me:

Direction: Answer the following in your activity sheet.

1. Why is it necessary to clean tools and equipment before and after using it?

2. Why is it important to read and follow the manufacturer’s instruction in

usingcleaning agents for tools and equipment?

Washing with the Dishwasher

Load it up.

Fill your dishwasher logically. Establish a routine,

and stick with it for most loads.

Things to consider: Many dishwashers have a variety of spacing’s to

accommodate large bowls, small bowls, utensils, dishes, and plates of varying

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sizes—on the bottom shelf. The top shelf is given to shorter items such as
glasses, mugs, jars, and long utensils such as spatulas and stirring spoons.

Don't crowd the dishes. Fill your

dishwasher full, but not crammed—you'll
maximize the cleaning capacity of your
dishwasher and minimize excessive water
usage.

Add detergent. Fill the detergent dispenser with

cleanser either liquid or powder and close it up. o You
can add extra cleanser in a secondary cup should your
dishes be excessively filthy. o Add a rinsing agent to
prevent spotting, if necessary.

Turn it on. Set the timer as necessary. A shorter time for

lightly-soiled dishes, or a longer time for heavily-soiled pots,
pans, and dishes.

Dry the dishes. You can use a heated dry (but

be careful of plastic dishes or containers), or
use air drying. Dishes will still dry relatively
quickly, as dishwasher water is usually heated
to 140°F.

How to Clean, Remove Stains, Sanitize, and Store

Your Cutting Board
The kitchen cutting board gets a lot of use and
this means that it gets a lot of exposure to bacteria.
Proper cleaning of the cutting board is essential to
your good health. Whether you use a wood or a plastic
cutting board, you should clean and sanitize it after
every use.
Cleaning the Cutting Board

After you used the cutting board for slicing, dicing, or chopping
all kinds of neat goodies, use a metal scraper or spatula to scrape away
any remaining bits and pieces of food. Throw the scrapings into the
garbage disposal, garbage receptacle, or trash bin.

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 Scrub the board with hot, soapy water thoroughly. If your
dishwasher reaches a temperature of at least 165°F, then you can
probably place a high-density plastic cutting board into the dishwasher.
Moreover, if your dishwasher has an antibacterial cycle, use it to wash
the cutting board. Otherwise, scrub it by hand. Allow the board to air
dry.

Removing Stains from the Cutting Board

To remove stains from the cutting board, you can use the
following procedure: wet the stained area with water and sprinkle it
with salt and allow the salt to sit undisturbed for twenty-four hours.

Rinse the salt from the cutting board with clean water. Using the
salt and clean water, create a paste. Use a clean nylon scrubbing
sponge or a clean toothbrush to scour or scrub the paste on the stained
area of the cutting board. Rinse the area clean with fresh water. Repeat
the procedure to guarantee that you have removed all of the stain.
Rinse the board clean.
Scrub the cutting board with hot, soapy water and rinse with clean
water. Allow it to air dry.
Sanitizing the Cutting Board

Plastic and wooden cutting boards can be sanitized using a

diluted liquid chlorine bleach solution. For this solution, combine one
teaspoon of bleach to one quart of water. Pour the solution onto the
entire surface area of the board and allow it to sit undisturbed for
several minutes. Rinse the board clean with water. Allow it to air dry or
use a clean cloth to dry it.

If you prefer, you may use a vinegar solution in place of the

bleach solution. Simply combine one part vinegar to five parts water.
Use this solution in the same manner as the one explained for the
bleach solution.

Storing the Cutting Board

Once the cutting board has completely dried, it is time to store it.
Cutting boards should be stored vertically or in an upright position. This
helps to avoid moisture from getting trapped underneath the board and
the accumulation of dust or grime.

Do It!

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For your task, write three (3) reminders you could share when using cleaning
compounds. Note on your activity notebook.
1.__________________________________________________________________
2.__________________________________________________________________
3. _________________________________________________________________

Direction: Think of product brands of the different cleaning agents that can be found
in your locality/market. List them down in your activity sheet and explain where and
how to use those products.

Product Bands Where to use the How to use the products

products
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.

Methods of Cleaning Equipment

• Foam – You use this to increase the
contact time of the chemical solutions to
improve cleaning with less mechanical
force.

• High Pressure – used to increase

mechanical force, aiding in soil removal. In
high pressure cleaning, chemical detergents
are often used along with an increase
temperature to make soil removal more effective.

• Clean In Place (CIP) – is utilized to clean the interior surfaces of tanks

and pipelines of liquid process equipment. A chemical solution is
circulated through a circuit of tanks and or lines then return to a central
reservoir allowing the chemical solution to be reused. Time, temperature
and mechanical force are manipulated to achieve maximum cleaning.
• Clean Out of Place (COP) – is utilized to clean the parts of filters and
parts of other equipment. This requires disassembly for proper cleaning.

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 Parts removed for cleaning are placed in a circulation tank and cleaned
using a heated chemical solution and agitation.

• Mechanical – it normally involves the use of

brush either by hand or a machine such as a
floor scrubber. Mechanical cleaning uses
friction for food soil removal.

Fundamental Cleaning Procedures

1. Scrape and Pre-rinse – soiled equipment surfaces are scraped and
rinsed with warm water to remove loose food soils.
2. Cleaning Cycle – the removal of residual food soils from equipment
surfaces is based on the manipulation of the four basic cleaning factors
and the method of cleaning. Typically, alkaline chemical solutions are
used for the cleaning cycle.
3. Rinse – rinse all surfaces with cold to hot water, depending on the
temperature of the cleaning cycle, to thoroughly remove all remaining
chemical solution and food soil residues.
4. Acid Rinse – a mild acid rinse of the equipment neutralizes any alkaline
residues left and removes any mineral soil present.
5. Sanitize – all equipment surfaces are rinsed or flooded with a sanitizing
agent.
Both time and chemical concentration are critical for optimum results.

Factors that influence the cleaning process

• Soil – varying degrees of food soil will be deposited on the equipment
during production. These food soils will require complete removal during
the cleaning process and will affect the cleaning compound used, along
with the method of cleaning

• Time – the longer a cleaning solution remains in contact with the

equipment surface, the greater the amount of food soil that is removed.
More time in contact with the soil reduces the chemical concentration
requirements.

• Temperature – soils are affected by temperature in varying degrees. In

the presence of a cleaning solution most soils become more readily
soluble as the temperature increases.

• Chemical concentrations – it varies depending on the chemical itself, type

of food soil, and the equipment to be cleaned. Concentration will normally
be reduced as time and temperature are increased.

• Mechanical force – is as simple as hand scrubbing with a brush or as

complex as turbulent flow and pressure inside a pipeline. This aids in soil

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 removal and typically reduces time, temperature and concentration
requirements.

• Water – minerals in hard water can reduce the effectiveness of some

detergents or sanitizers. Water pH ranges generally from pH5-8.5.
However, highly acidic water may require additional buffering agents.
Water used for cleaning and sanitizing must be potable and pathogen
free.

Equipment Sanitation Procedures

1. Range
a. Remove all burnt sediments and wipe grease from top of range after
each use.
b. Scrape grease from curbs and openings hinges.
c. When cool, wash top of range
d. Run oiled cloth over top of range
e. Clean oven by removing grates, scraping off food deposits, washing
and drying.
f. Keep burners clean. Gas burners can be soaked and scrubbed with
stiff brush while electric burners should be cleaned with a brush or
with a damp cloth.
g. Before replacing, rub with oil-damped cloth.

2. Dishwashing machine
a. Remove strainer pans, wash and stock outside machine until next
use.
b. Scrub inside frequently with stiff brush.
c. Remove and clean the wash and rinse arms and fits daily to remove
foreign particles.
d. Wash tables and top of machine
e. Clean nozzles.
f. Do a special periodic cleaning in hard water area.

3. Slicers
a. Clean immediately after using, especially after slicing vegetables and
nuts.
b. Remove all parts to clean
c. Dry and cover knives after cleaning with oil-damped cloth.
d. Wash carriage slides thoroughly.
e. Wipe outside with cloth.
f. Clean table and pedestal under slicers.
g. Replace guard after cleaning.

4. Refrigerator
1. Wipe up spilled foods immediately
2. Wash inside shelves and trays at least twice a week with baking soda.

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 3. Rinse and dry thoroughly
4. Flush drains weekly

5. Sink and Drains

1. Keep outlet screened at all times
2. Flush daily with 1 gal. of solution, made up of strong solution
soda (4oz.to 2 gal. of water)
3. Clean and replace greased tray regularly.
4. Use force pump if drain is slow
5. Replace washers immediately on leaking faucets.

Your Task!

. PERFORM CLEAN AND SANITIZE KITCHEN TOOLS IN ACCORDANCE WITH

PRESCRIBED STANDARDS.

Instruction. DEMONSTRATE the following:

1. How to wash the dishes.

2. How to clean the refrigerator.

The following topics include the methods of sanitizing and

importance of sanitizing kitchen tools and equipment after cleaning
them.
Sanitizing is done using heat, radiation, or chemicals. Heat and
chemicals are commonly used as a method for sanitizing in a restaurant than
radiation. The item to be sanitized must first be washed properly before it can be
properly sanitized. Some chemical sanitizers, such as chlorine and iodine, react
with food and soil and so will be less effective on a surface that has not been
properly cleaned. Methods of Sanitizing
1. Thermal Sanitizing. It involves the use of
hot water or steam. There are three methods
of using heat to sanitize surfaces – steam,
hot water, and hot air. Hot water is the most
common method used in restaurants. If hot
water is used in the third compartment of a
three-compartment sink, it must be at least
171 F (77 C). If a hightemperature ware
washing machine is used to sanitize cleaned
dishes, the final sanitizing rinse must be at least 180 F (82 C). For
stationary rack, single temperature machines, it must be at least

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 165oF (74 C). Cleaned items must be exposed to these
temperatures for at least 30 seconds.
2. Chemicals. Approved chemicals sanitizers are chlorine, iodine, and
quaternary ammonium. Different factors influence the effectiveness of
chemical sanitizers. The three factors that must be considered are:
a. Concentration. The presence of too little sanitizer will result in
an inadequate reduction of harmful microorganisms. Too much
can be toxic.
b. Temperature. Generally, chemical sanitizers work best in water
that is between 55 F (13 C) and 120 F (49 C).
c. Contact time. In order for the sanitizer to kill harmful
microorganisms, the cleaned item must be in contact with the
sanitizer (either heat or approved chemical) for the
recommended length of time.

Characteristics of ideal chemical sanitizer

• Approved for food contact surface application
• Have a wide range or scope of activity
• Destroy microorganisms rapidly
• Be stable under all types of conditions
• Tolerate a broad range of environmental conditions
• Readily solubilized and possess some detergency
• Low in toxicity and corrosivity
• Inexpensive
Don’t you know that heat sanitizing has several advantages over
chemical sanitizing agents? It’s because it:
• can penetrate small cracks and crevices;
• is non-corrosive to metal surfaces;
• is non-selective to microbial groups; leaves no residues; and
• is easily measurable.

Advantages and Disadvantages of Different Chemical Sanitizers

Chemical Concentration Contact Advantage Disadvantage
Time
Chlorine 50ppm in water 7 Effective on a Corrosive, irritating to
between 75% seconds wide variety of the skin, effectiveness
and 100% bacteria; highly decreases with
effective; not increasing pH of
affected by hard solution; deteriorates
water; generally during storage and
inexpensive when exposed to
light; dissipates
rapidly; loses activity

13
 in the presence of
organic matter

Iodine 12.5-25ppm in 30 Forms brown Effectiveness

water that is at seconds color that decreases greatly
least 75 F indicates with an oncrease in
strength; not pH most active at pH
affected by hard 3.0; very low acting at
water; less pH 7.0); should not be
irritating to the used in water that is
skin than is at 120 F or hotter;
chlorine; and and might discolor
activity not lost equipment and
rapidly in the surfaces
presence of the
organic matter.
Quaternary U to 200ppm in 30 Non-toxic, Slow destruction of
Ammonium water that is at seconds odorless, some
Compounds least 75 F colorless, microorganisms; not
noncorrosive, compatible with some
nonirritating; detergents and hard
stable to heat water.
and relatively
stable in the
presence of
organic matter;
active over a
wide pH range

View the Ways

Watch a video presentation on how to sanitize kitchen tools and equipment

and make a narrative report about what you have learned in the
presentation. Be guided by the following questions:
1. What is the video presentation all about?
2. How are kitchen tools and equipment sanitized in the presentation?

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 3. Why is it important to sanitize kitchen tools and equipment?
4. Is there an application of appropriate safety measures in the
presentation?

Your answer shall be assessed using the rubrics below.

CRITERIA 4 3 2 1
Exceptionally Generally Lacks clarity, Unclear,
Clear clear, easy to clear, able difficult to impossible to
follow to follow follow follow

Concise The The The The explanation

explanation explanation explanation posed and
posed and posed and posed and methods used
are
methods used methods methods used inadequate
are advanced. used are are somewhat
appropriate. simple.
.
Comprehensive Thorough and Substantial Partial or not Misunderstanding
comprehensiv explanation comprehensive or serious
e explanation Explanation misconception on
the explanation
Relevant Highly Generally Somewhat Irrelevant
relevant relevant relevant

Of course, you will not just leave the cleaned and sanitized kitchen
tools and equipment in a place that is exposed to dust and/or
microbes, right? The next topic will give you the complete idea on
proper storage of kitchen tools and equipment.

Proper Storage of Kitchen Tools and

Equipment

Proper storage and handling of cleaned

and sanitized equipment and utensils are very
important to prevent recontamination prior to
use.
Cleaned and sanitized equipment and utensils
must be:
• stored in clean storage areas; and
• handled properly to minimize contamination of food contact surface.

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 10 Steps in Organizing Kitchen Cabinets

1. Pretend it has a glass door and that everyone is going to see what’s
inside.
2. Remove all the equipment and scrub shelves with soapy water.
3. Think about what you reach most often and make sure it gets a position
that’s easy to reach.
4. Take a cabinet full of glasses and line them up by color. Make sure all
of the front is facing out and straight. (Jeff Lewis-Style)
5. Take a step back after one shelf is done and make someone else look
at what you’ve done.
6. They should be stored in a clean dry place adequately protected
against vermin and other sources of contamination
7. Cups, bowls, and glasses must be inverted for storage.
8. When not stored in closed cupboards or lockers, utensils and
containers must be covered or inverted whenever possible. Utensils
must be stored on the bottom shelves of open cabinets below the
working top level.
9. Racks, trays and shelves must be made of materials that are imperious,
corrosive-resistant, non-toxic, smooth, durable and resistant to
chipping.
10. Drawers must be made of the same materials and kept clean. Full-lined
drawers are not acceptable, but the use of clean and removable towels
for lining drawers is acceptable.

Fill Me In

Below are some of the kitchen tools and equipment. Draw a smiling face if
you know them, and draw a sad face if you don’t in the opposite column
under remarks. Put a if you know how to clean, sanitize and store them
and X if you don’t in the next column.
Remarks

Kitchen Tools and Equipment I know it I can clean,

sanitize and
store it
1. Pots and pans
2. Silverware
3. Chinaware
4. Range
5. Refrigerator

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1. How important it is to maintain our kitchen tools and equipment clean? Give 3 benefits
your family can get from it.
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
__________________________________________________________ .

2. Name one cleaning compound you commonly used at home. Why do you used it
commonly?
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
__________________________________________________________ .

Congratulations you have successfully cleaned, sanitized and stored kitchen tools
and equipment.

This time, your focus will be on cleaning and sanitizing kitchen premises.
Learning Outcome 2 Clean and Sanitize Kitchen Premises
The lesson deals with the various types of chemicals and equipment for
cleaning and sanitizing premises and first aid procedure for accidents caused by
chemicals. Specifically, after this module you will be able to:
1. Recognize kitchen premises to be cleaned and sanitized;
1. Classify and describe the uses of cleaning agents;
2. Clean the kitchen area in accordance with food safety and
occupational health regulations;
3. Use cleaning agents in sanitizing kitchen premises;
4. Follow safety and first aid procedures.
Cleaning your kitchen’s working premises regularly is important to keep it look
its best and make it free from germs and bacteria that usually accumulate in
the kitchen area during food preparations. Several surfaces around the kitchen
such as walls, floors, shelves and other surfaces must always be cleaned and
sanitized safely using the proper materials to reduce environmental
deficiencies.
Types of Sanitizers and Disinfectants
There are various types of chemicals used for sanitizing and
disinfecting equipment, and first aid procedures for accident caused by
chemicals.
1. Chemical
a. chlorine
b. carbolic acid
c. ammonia
d. detergents
e. dishwashing liquid
f. timsen
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 g. soap
h. alcohol
i. boric acid
2. Heat Sanitizer
a. hot water
b. steam
c. dry heat
d. UV light (ultraviolet light)
e. filtration

Procedure for disinfecting premises

a. Preliminary cleaning is required
b. Apply solution to hand, non-porous surface thoroughly wetting it with
cloth, mop, and sponge. Treated surface must remain wet for 10 minutes.
Wipe with dry cloth.
c. Sponge on mop or allow to air dry.
d. Use a spray device for spray application Spray 6-8 inches from the
surface, rub with a brush, sponge or cloth. Avoid inhaling sprays.
e. Rinse all surfaces that come in contact with food such as exterior of
appliances, tables and stove top with potable water before rinse.

First aid procedure caused by chemical poisoning

What to do?
• If the person has been exposed to poisonous fumes, such as carbon
monoxide, get him or her into fresh air immediately
• If the person swallowed the poison, remove anything remaining in the
mouth.
• If the suspected poison is a household cleaner or other chemical,
read the label and follow instructions for accident poisoning. If the
product is toxic, the label will likely advise you to call the
hospital/doctor.
• Follow treatment directions given by poison centers.
• If the poison is spilled on the person’s clothing, remove the clothing
and pour the body with continuous tap water.

Precaution: Don’t administer Ipecac syrup on anything.

The total facility cleaning and maintenance program of a food service

department must be planned to reflect concern for sanitation as “a way of life”.
Facility sanitation results can be obtained through:
• Establishing high standards
• Rigid scheduling of assignments that are clearly understood by
workers.
• Ongoing training
• Proper use of cleaning supplies

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 • Provision of proper materials and equipment to accomplish tasks,
and Frequent meaningful inspections and performance reviews.

Regular cleaning of counter tops and floors needs to be done daily and is
usually assigned as part of regular daily duties. Other cleaning tasks that need
to be done less frequently must be scheduled and assigned as needed for
instance, daily, weekly, monthly. General cleaning of floors, windows, walls and
certain equipment should be assigned to personnel and it is often done in
cooperation with the housekeeping and maintenance departments of the
organizations.
Each of the duties on the assignment list must be explained in detail on a written
work sheet or “job breakdown” for the employee to follow. Job breakdown
includes name of the task, tools and equipment and materials to be used, and a
step by step list of what to do and how to do it.
All food contact equipment, containers and utensils must be cleaned
thoroughly after each use. This is especially true of meat grinders, slicers,
cutting boards, knives, mixers, peelers, dishwashing machines and stationary
can openers in order to prevent any cross-contamination.

How To Keep Your Kitchen Clean And Safe

Although they are not visible threats, the many micro-organisms waiting
in your kitchen can infect your cooking and eating, and consequently have a
negative effect on your health. Food poisoning and diarrhea are just some
conditions which might be caused by preparing food in a dirty, germ-infested
kitchen. In order to prevent these, you need to make sure that your kitchen is
kept clean and safe from bacteria and other germs. Here are ways to ensure
the cleanliness of your kitchen and keep bacteria at bay.

1. Remove unnecessary clutter from surfaces. Discard appliances and

gadgets that you don't use any more, as unused appliances would only tend to
gather dust. Be sure that any appliances which are still maintained and used
are stored in a safe place that is out of reach of children.

2. Keep your refrigerator clean and tidy. Before you do your weekly
shopping, remove old and rotten food and clean shelves and racks. Look at
expiration dates and be sure to label any containers of homemade food or
leftovers. Don't make a habit of keeping food for too long in the fridge; rotten
food will breed bacteria, and may even contaminate fresh food that is kept in
the same area.

3. Use a rubbish bin with a lid to keep odors out that attracts flies
and other insects. Empty it as soon as it smells, even if it is not yet full. You
should ideally do this every day.

4. Wash and disinfect your rubbish bin once a week. This will ensure
that any germs which might have remained even after you emptied out the

19
rubbish will die and cannot multiply. Also, this will remove any foul smells
which might be emanating from the trash bin.

5. Use separate chopping boards for different kinds of food. Keep

separate chopping boards for your meat and your vegetables to reduce the
spread of bacteria. Clean the meat chopping board extra carefully, especially
after cutting chicken, as raw food has a higher tendency of containing bacteria.

6. Change the dishcloth you wipe surfaces with every day. Use a
different cloth for surfaces than for dishes. Wash the cloth with hot water and,
as appropriate, bleach. Use separate towels for hands and dishes, and change
both of those regularly, too.

7. Use a paper towel for any mess that is particularly likely to cause
contamination, such as raw meat or eggs, and anything that has fallen on
the floor. It is better to use cleaning material that you can easily throw out
after and prevent from contaminating other food, instead of using towels or
sponges which you would still be likely to use again afterwards.

8. Keep kitchen floors free from debris and grease by sweeping and
washing regularly. If something has spilled, make sure to mop it right away
instead of letting the mess stay there. Aside from making sure that germs do
not use the spillage as a breeding ground, immediate mopping would also
prevent unwanted accidents such as slipping from occurring.
9. Don't leave dirty crockery and pans to fester where they can
attract harmful bacteria. Wash dishes with hot water and soap as soon as
you're done using them.
10. Wash surfaces that get touched. Periodically wipe doorknobs,
handles, buttons and controls, and light switches in and around your kitchen
with cleaning agents. Even if they seem clean to the naked eye, they may
already be harboring bacteria.
11. Wash your hands before handling food and again if you sneeze or
cough, blow your nose, go to the bathroom, or touch high-use surfaces.

Safety measures

The following are safety measures that you should do when using cleaning
agents:
1. Ensure adequate ventilation.
2. Have knowledge of basic first aid.
3. Wear cotton clothing to cover your limbs and other parts of your body
that might be exposed to the cleaning agent.
4. Wear suitable footwear–it should be closed in and have a steel toe.
5. Wear industrial strength, thick plastic or rubber gloves.
6. Wear protective eye and face wear.

Can you think of any more safety measures?

20
Storage and security of chemicals

The following are recommendations for the storage and security of chemicals
and cleaning agents:
1. Keep them in a separate area, away from food and other products.
2. Keep on lower shelves to prevent accidents and to keep chemicals
from falling into food products.
3. Store in a cool, well-lit and well-ventilated room.
4. Do not store near heat.
5. Do not keep punctured aerosol cans.
6. Store chemicals with lids tightly on.
7. Make sure chemicals and other cleaning agents are clearly labelled,
specifying their content and use.
8. Ensure that the use by date or manufactured date is clearly readable.
9. Storage containers should be free of corrosion and moisture.
10. The storage area should be kept secure and locked when not in use.
11. Always store chemicals in designated container.
12. Do not mix chemicals.

How many more can you think of?

Here’s a situation you can refer to when you experienced same case.

When you accidentally splashed liquid detergent in your classmate’s eye. You
should irrigate the eye with running water or an eye wash bottle for at least 15
minutes then cover the eye with a light gauze eye patch. Then take him to a
hospital or doctor.

Create and Post

Make a slogan on proper cleaning and sanitizing kitchen tools,

utensils, equipment and working premises using Oslo paper, coloring
materials, pencil, pentel pen and ruler.

Your slogan will be rated using the scoring rubric below:

SCORE CRITERIA
5 Creatively and neatly done showing much relevance to the given topic
4 Creatively done and neat enough with relevance to the given topic
3 Creatively done and neat enough but no relevance to the given topic
2 Simply done and neat enough but not so relevant to the given topic
1 Poorly done with erasures and irrelevant to the given topic

21
 Do It!

Perform the desired output. Provide your answer on a separate sheet.

A. Make a procedure in addressing first aid emergency response based on the

given scenario.
1. Incident: Burn from frying accident.
2. Incident: Accidental cuts while preparing mise en place.
3. Incident: Accidental slip/slide causing arm or leg injury.

DO and REFLECT.

Instruction: Now you will apply what have you learned. Perform the
steps you listed and observed on the previous activity. After you
perform the steps. On your activity notebook, writes a reflection about
your task. Used the following guide question on creating your
Reflection.

Guide Questions:
1. How do you feel doing the task?
2. What were the challenging moments you experience? How did you overcome
those?
3. What are the learnings you discover doing the task?
4. How will you used the learnings you gain in the future?

It’s a great start you were able to demonstrate understanding of

the knowledge, skills and attitudes required in cleaning and
maintaining kitchen tools, equipment and working premises.

22
 WEEK
3-7
History of Appetizer
Appetizers were originally introduced by the Athenians as a buffet in the
early third century B.C. They would serve sea urchins, cockles, sturgeon, and
garlic. However they were unpopular to start as these tiny meals weren't
followed up with a main course, leaving everyone hungry and wanting more. It
wasn't until the nineteenth century that appetizers truly caught on, as meals
evolved into more of a structured ordeal.
Aperitifs came about by the Romans and were classified as a liquid
appetizer that typically contained alcohol. In addition to inciting hunger like
food appetizers, the purpose for aperitifs were also meant to help with the
imminent digestion process. These drinks would be shared from a single glass
and passed around the table to all members of the eating party. Aperitifs are
still utilized today, typically with the company of food appetizers.
The word itself, "appetizer," starting being used in the Americas and
England in the1860s, though it's only reason for existence was to have a
word with more of a local flavor than "hors d'oeuvres." For a time, appetizers
would be served between the main course and dessert as a refresher, but
by the twentieth century they had taken their place as a precursor to the
main course.
On the other hand it is said that appetizers are the dishes that can truly
be considered Filipino because we are best known for using our hands to eat
the small finger foods that come with the first course. Appetizers can include
anything from fish to meat, nuts and chips. They are often served before
dinner or at large family lunches.
This lesson deals with the equipment used in the production of
appetizers, classifications of appetizers, identification of ingredients used for
appetizers, preparation and presentation of attractive appetizers according to
enterprise standards.

You are doing great! You can proceed to the next topic about
appetizers.

Appetizers are foods which stimulate the appetite, through their attractive
appearance, fragrance or appealing flavor. It is a small pieces or portions of
highly seasoned food, usually served before a meal to induce and stimulate
one’s appetite. It gives appreciation to the food we eat.
A good appetizer, whether hot or cold should be light and served in small
quantities, Fresh vegetable and salads, fruits, or meat or even fish can be made
into appetizers.

Classification of Appetizers:
1. Cocktails- are usually juices of orange, pineapple, grapefruit or tomatoes
served with cold salad dressings. It may be in the form of a fruit or vegetable
juice mixed with little alcoholic beverage or seafood like shrimps, crabs, or
lobsters served with slightly seasoned sauce.

23
2. Hors D’ Oeuvres-is is small portion of highly seasoned foods, it is a
combination of canapés, olives, stuffed celery, pickled radishes, and fish. It
is served on individual plate when guests are seated. Sometimes this is
simply placed on a platter and passed around. Hors d’oeuvres are served
cold or hot.
3. Canapé- are made out of thin slices of bread in different shapes. The bread
may be toasted, sautéed in butter or dipped in a well-seasoned mixture of
egg, cheese, fish, or meat then deep-fat fried. It is a finger food consisting of
three parts: a base, a spread or topping and garnish. They could be served
hot or cold. There are no set recipes for the making of canapés. You may
create your own combination of several different colored items on the cut
pieces of bread, toasted or fried and biscuits etc. The larger canapés are
termed as ZAKUSKIS after the Chef Zakuski.
4. Relishes/Crudités- are pickled item which are raw, crisp vegetables such
as julienne carrots or celery sticks. Relishes are generally placed before the
guest in a slightly, deep, boat shape dish.
5. Petite Salad- are small portions and usually display the characteristics found
in most salad.
6. Chips and Dips- are popular accompaniments to potato chips, crackers, and
raw vegetables. Proper consistency in the preparation is important for many
dip. It must not be so thick that it cannot be scooped up without breaking the
chip or crackers, but it must be thick enough to stick to the items used as
dippers.
7. Fresh Fruits and Vegetables – are the simplest appetizer. Fruits are good
appetizers because they give an attractive appearance, fragrance, appealing
taste and delicious flavor. For example, you could serve a platter of thinly
sliced cucumbers, chunks of red bell pepper and baby carrots. For a fruit tray,
consider serving red and green grapes, as well as chunks of mango with
toothpicks inserted in them. Since appetizers should always easy to pick up
with the fingers, it should never be drippy or messy so you need to avoid
certain fruits or veggies (for example, chunks of avocado or watermelon are
probably not the best appetizer choices).
8. Anything, Smaller- are varieties of appetizers wherein the only requirement
is that you keep everything small enough to be picked up with the fingers and
eaten with little mess. If you want to serve your favorite homemade
sausages, cut them into small pieces, wrap them with a small piece of pastry
shell and bake. Or, serve your favorite baked sweet potato fries with a
mayonnaise-based dipping sauce. Individual quiches filled with ham and
cheese are another good option.

A. Detect and Write

A. Identify the following:
_____1. Butter, cream or finely chopped meat or fish placed on top of canapé
base.
_____2. Holds spreads and garnish for canapés.
24
_____3. Adds color, design, texture and flavor to canapé.
_____4. Small open- faced sandwiches served as appetizer.
_____5. Serving size of canapés
The following are examples of appetizers including the
materials/ingredients on how to prepare them.
Canapés
Canapés – bite-size open faced sandwiches consist of tiny portions of
food presented on bases of bread, toast, or pastry easily handled and eaten.
Canapés Consists of Three Parts
1. Base – holds the spread and garnish. Crackers and toasts are firmer and
give a pleasing texture and crispness to the canapé.

Suggestions for canapés bases are:

Bread cutouts Toast cutouts Crackers

Melba toast Tiny unsweetened pastry shells Tortilla chips or cups

Tiny biscuits Polenta cutouts Miniature pancakes

2. Spread - placed on top of the base so the garnish sticks to it without falling
off.
Three types of spreads

a.) Flavored butter – made from softened butters with

flavorings.

25
 b) Flavored Cream Cheese-made from flavored
butters, except cream cheese substituted for the butter.
Mixture of cream and butter can be used.

c) Meat or Fish salad spreads – made from finely chopped meat or fish that
are spreadable. Seasons should be checked carefully to make the spread
more stimulating to the appetite.

3. Garnish – any food item or combination of items

placed on top of the spread which usually gives color,
design, and texture or flavor accent to the canapé.

Food items used to decorate canapés

a) Vegetables, pickles and relishes
Radish Slices Pickled onions
Tomatoes Olives Chutney Parsley
Pickles Asparagus tips
Capers Cucumber slices

b) Fish
Smoked oysters Smoked
Salmon Shrimp
Caviar Tuna flakes
Sardines Lobster chunks or
slices

c) Meats

Ham Salami
Roast Beef Chicken or Turkey

d) Cheese, hard cooked egg slices

26
 Take Me In

Classify the following ingredients listed below according to the parts

of canapés. Write each ingredient in the box provided for.
Radish slices Toast cutouts Asparagus tips
Bread cutouts Crackers Tomatoes
Butter Polenta cutouts Cucumber slices
Fish Cheese Miniature pancakes
Tiny biscuits Pickled onions Meat

Canapé base Canapé spread Canapé garnish

Fun Game (Word Puzzle)

Directions: Find the correct word in the puzzle based on the guide given below.
G A R N I S H
G B R S Y O C
C A N A P E O
G S E N O L C
R E E D O V K
S P R E A D T
B L I A C E A
Y A T C E T I
S E R A L E L
S G N I G U S

27
• made out of thin slices of bread in different shapes
• holds the spread and garnish
• placed on top of the base so the garnish sticks to it without falling off
• any food item or combination of items placed on top of the spread which usually
gives color, design and texture or flavor accent to the canapé
• are usually juices of orange, pineapple, grapefruit or tomatoes served with cold
salad dressings.

Guidelines for Assembling Canapés

1. Good mise en place is essentials.

In making canapés especially for large functions, all bases,
spreads and garnishes must be prepared ahead of time so that final
assembly may go quickly and smoothly.

2. Assemble as close as possible to serving time.

Bases quickly become soggy, and spreads and garnishes dry out
easily. After placing them in a tray, cover them lightly with plastic and
held for a short time under refrigeration. Safe food handling and storage
must be observed.

3. Select harmonious flavor combinations in spreads and garnish such as:

Mustard and ham
Lemon butter and caviar
Pimiento cream cheese and sardines
Tuna salad and capers
Anchovy butter, hard cooked egg slice and olive.

4. Make sure that at least one of the ingredients is spicy in flavor.

A bland canapé has little value as an appetizer.

5. Use high quality ingredients.

Leftover can be used for canapés, but they must be carefully
handled and stored to retain freshness.
6. Keep it simple.
Simple meat arrangements are more attractive than extravagant
one. Be sure that canapés hold together and do not fall apart in the
customers hands.

7. Arrange canapés carefully and attractively on trays.

Each tray should carry an assortment of flavor and textures, so
there is something for every taste.

28
 Cocktails
Cocktail appetizers are made of seafood or fruit, usually with a tart or
tangy sauce. These appetizers are always served chilled, often on a bed
of crushed ice.
Kinds of Cocktail Appetizers

1. Oysters and 2. Shrimps 3. Crab Meat 4. Lobster

Clams on the half shell

5.Fruits 6.Firm flaked white fish

Relishes
Relishes are raw or pickled vegetables cut into attractive shapes served as
appetizer.
Relishes include two categories:
1. Raw vegetables with dips

There are known as crudités (croo-dee-tays). Cru in French means “raw”.

Common bite size, cut raw vegetables served with dips are:
Celery Radishes
Green and Red pepper Zucchini
Cucumber Cauliflower
Broccoli florets Broccoli Stems
Carrots Cherry
Scallions
Tomatoes

Dips – accompaniment to raw

vegetables, and sometime potato chips and crackers. Any mixture of spreads
can be used as dips. Proper consistency is important to any dip.
It must not be so thick that it cannot be scooped up without
breaking the cracker. It must be thick enough to stick to the items
used as dippers. Thin or soften them by adding mayonnaise,
cream or other appropriate liquid. Sauces and salad dressings
can be used as dips.

29
 2. Pickled items. Includes variety of items
like cucumber pickles, olives, watermelon
pickles, pickled peppers, spiced beets, and
other preserved fruits and vegetables.

Miscellaneous hors d ‘oeuvres

These are variety of food both hot and cold served as appetizers. The serving
is smaller in unit size or portion size that can be eaten with forks from small
plates or with fingers.
1. Antipasto - Italian Appetizer. This includes the following:

Cured meats – Salami, prosciutto,

bologna, boiled ham

- Seafood Items Canned

items like sardines, anchovies and
tuna

Cheeses – provolone, mozzarella

Hard cooked egg and stuffed eggs

Relishes – raw vegetables

Mushrooms and other vegetables

2. Bruschetta - slice of Italian bread that is toasted, rubbed with

brushed garlic, and drizzled with olive oil, served with toppings
like canapés.

30
 3. Tapas - a small food item intended to be eaten with wine or
other drinks usually in bars. They are served in a small portion
intended to be eaten immediately.
4. Caviar – salted roe, or eggs, of the sturgeon. Any product
labeled caviar must come from sturgeon. Roe from any other
fish must be labeled as such (white fish caviar)

5. Amuse Bouche (ah-mews-boosh) – a tiny appetizer or hors

d’ oeuvres offered to guest seated at their tables either
before or after they have ordered from the menu. It is an
opportunity to showcase an aspect of the chef’s cooking
style and talent and to welcome the guest.
Anything that can be served in a tiny portion can be served
as an amuse bouche like salads, soups, and little portions of meat, fish or
vegetables with the few drops of
sauce and garnish. The chefs don’t use a separate category of recipe for these
items but just give a different presentation, garnish or sauce.

Test Yourself
Directions: List down the ingredients needed in preparing the appetizer given
below.
Appetizer Ingredients Needed
1. Canapé
2. Chips and Dips
3. Cocktails
4. Petite Salad
5. Fresh Fruits and Vegetables

Read and Differentiate

Direction: Read the short story and fill in what is asked for in the
Venn diagram below the story box.

31
 The Two Chefs Who Love to Serve Appetizers

In the city, there are two famous chefs who love to prepare appetizers. They are
Chef Ben and Chef Beta. Chef Ben is good in preparing different kinds of cold hors
d’ oeuvres like shrimps, smoked beef, poached egg, fresh slices of fruits and
vegetables. He serves these in a low temperature and with sauce at the first course
of the menu to stimulate his diners’ appetite. On the other hand, Chef
Beth loves to prepare hot hors d’ oeuvres. She serves these between the soup
and fish course in higher temperature. She usually describes these as hot
dishes:

meat balls, fried chicken strips, baked crabs and fried calamaries.

Characteristics of Appetizers

Hot Cold

Guide Question:

1. How did you feel doing the activity?

2. What’s the difference between hot and cold appetizers?

Learning Outcome 2
Prepare a Range of Appetizers
At the end of this lesson, you are expected to:
1. differentiate hot and cold appetizers;
2. prepare a variety of appetizers; and 3. follow
workplace safety procedures.

Preparation of appetizers requires knowledge and skills of the

different recipes in preparing such.
This lesson provides you different recipe in preparing appetizers for
your reference in deciding what to perform.
Hot and Cold Appetizers
Hors d’eouvres is often served preceding a meal, they are served as the
food at cocktail parties involving alcoholic beverages.

32
 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
rules is “small quantity, but big in quality” and at the same
time attractively served. It may consists of shrimps with jelly,
asparagus tip with mushrooms, sardines with onion rings,
tomatoes stuffed with salad and chicken loaf.
• Assorted hors d’oeuvres can 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.

Hot Appetizer Versus Cold Appetizer

Direction: Classify the different kinds of appetizers in the box below and write
them on the table below.

tomato & feta pesto bites, siomai, vegetable and fruit trays, cheese sticks, firm
flaked white fish, fries meat balls, mini pizzas, fruit juice, shrimp chips with
spicy peanut, vegetables relish

Hot Appetizer Cold Appetizer

1. 1.

2. 2

3 3

4 4

33
 5 5

Fill Me In
Direction: Read and understand each statement carefully. Fill in the blank
with correct answer. Choose your answer from the box.

Hot Appetizer Appetizer Hors d’ eouvres, Grisson

Platter Temperature Cold appetizer

______________1. What is the difference between hot and cold appetizer?

______________2. Which kind of appetizer is often served preceding a meal?

______________3. What is the kind of the appetizer served between the soup
and the fish course?

_____________4. What kind of food stimulates appetite through their

attractive appearance and fragrance or appealing flavour?

_____________5. What kind of hors d’ oeuvres consists of two kinds of

cold meat, fresh ham, smoked beef, peppered ham?

Recipes of Appetizers

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

34
 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.

Preparing hors d’ oeuvre cocktails and relishes

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
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

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

35
 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 flavored liqueur to improve flavor.

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.

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. Red bell pepper
1 pc. Cucumber
1 pc. Cherry tomato
1 pc. Lettuce

Dips
94 g cream cheese
38 ml evap milk
44 g mayonnaise
7.5 ml lemon juice
75 g onions

36
 .5 ml hot red pepper sauce
.5 ml Worcestershire sauce
75 g cheddar cheese
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.

Procedure for preparing Canapés from toast.

Perform the steps in preparing Canapés from toast.
Tools/Equipment Needed:
Bread knife
Spatula
Tray
Cutting board
Ingredients Needed:
Pullman loaves
Spreads
Toppings
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.
Alternately, cut the toasts into desired shapes with small cutters and
reserve the trim for breadcrumbs. Spread each cutout with desired topping.
1. Garnish the cutouts as desired.

Bread slices for canapés can be cut into several basic shapes with no waste.

37
 What’s More

Matching Type: Match the picture with its name by placing its
letter before each number.

______ 1. a. cocktails

______ 2. b. hors d ‘oeuvres

______ 3. c. chips and dips

______ 4. d. canapé

______ 5. e. petite salad

Learning Outcome 3 Present a Range of Appetizers Objectives

At the end of this lesson, you are expected to:
1. identify the fundamentals of plating;
2. identify the accompaniments of appetizers;
3. present appetizers attractively; and
4. observe sanitary practices in presenting appetizers

Descriptor
Appetizers can be more appreciated if presented attractively like the saying
goes “the eyes eats first”. Plate presentation is the process of offering the
appetizer to guests in a stylish and pleasing manner. It requires skills, style

38
 and creativity. This lesson will provide you the knowledge, skills and
understanding in presenting range of appetizers.

Fundamentals of Plating
1. Balance
The rules of good menu balance also apply to plating. Select foods and
garnishes that offer variety and contrast.
• Color. Two or more colors on a plate are usually more interesting
than one. Garnish is also important.
• Shapes. Plan for variety of shapes and forms. Cutting vegetables
into different shapes gives you great flexibility.
• Texture. Not strictly visual consideration, but important in plating
in menu planning.
• Flavors. One of the factors to consider when balancing colors,
shapes, and texture on the plate.
2. Portion size. This is important for presentation as well as for costing.
Match portion sizes and plates. Too small a plate makes an overcrowded,
jumbled, messy appearance. Too large a plate makes the portions look
skimpy.
Balance the portion sizes of the various items on the plate. Apply
logical balance of portions.
3. Arrangement on the plate

Match Me
Direction: Match column A with column B. Write your answer on a
separate sheet of paper.
Column A Column B

1. It is added to the food to make it more a. Texture

attractive. b. Flavor
2. It is a condition in which element c. Color are
equal. d. Shapes
3. It gives flexibility to a food. e. Balance
4. It adds taste to a food. f. Portion size
5. It refers to the softness and tenderness of food.

39
 Basic Principles of Platter Presentation
1. The three elements of a buffet platter.
• Centerpiece or Grosse piece (gross pyess). This may be an
uncut portion of the main food item, such as a pate or a cold
roast, decorated and displayed whole. It may be a separate but
related item, such as molded salmon mousse
• The slices or serving portions should be arranged artistically.
• The garnish should be artistically done in proportion to the cut
slices.
2. The food should be easy to handle and serve, so that one portion can
be removed without ruining the arrangement.
3. A simple design is best. Simple arrangement is easier to serve, more
appetizing, and still attractive when half consumed by the guest.
4. Attractive platter presentation may be made on silver or other metals,
on mirrors, chinaware, plastic ware, wood, or any other materials
provided they are presentable and suitable for food.
5. Once a piece of food has touched the tray, do not remove it. Shiny
silver or mirror trays are easily smudged, and you’ll have to wash the
tray and start over again. Good pre-planning should be considered.
6. Think of the platter as part of the whole. It must be attractive and
appropriate to the other presentation in the table.
Designing the platter
1. Plan ahead. Make a sketch by dividing the tray into six or eight
sections. This will help you lay out a balance and symmetrical design.
The sketch should indicate the centerpiece, slices of foods and
garnishes.
2. Get movement into your design. Good design makes your eyes move
across the platter following the lines you have set up. It could be
arranged in rows or lines.
3. Give the design a focal point. Use centerpiece to emphasize and
strengthen the design by giving it direction and height. Note that
centerpiece is not always in the center.
4. Keep items in proportion.
5. Make the garnish count. Use garnish to balance out a plate by providing
additional element. Two items on a plate often look unbalanced, but
adding a garnish completes the picture. On the other hand, do not add
unnecessary garnishes.
6. Don’t drown every plate in sauce or gravy. It may hide colors and
shapes. You may cover a part of it or a band of sauce across the
center.
7. Keep it simple. Simplicity is more attractive than complicated designs.
8. Let the guests see the best side of everything. Angle overlapping slices
and wedged-shaped pieces toward the customer and the best side of
each slice is face up.

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 Detect and Write
Direction: Identify the variety of appetizers and write your answer on
a separate sheet of paper.
______1. Egg and bacon, Cucumber, Cheese ‘n bacon
_____2. Mediterranean chips and dips, French onion chip and dip, chips and
dip platter
_____3. Cucumber Hors d’ oeuvres, Abalone hors d’oeuvres
_____4. Fresh vegetable appetizer pizzas, fruit appetizers, easy spring
appetizer with veggie flowers
_____5. Pea tomato salad, Shrimp and petite peppers salad, lettuce and
tomato salad

Performing Canape’

Direction: Prepare the canape’ by following the correct procedure

for 30 minutes. Let your parent/guardian they will evaluate the finish
product based on the rubric.

Rubric
Criteria Good – 10 Fair – 8 pts Poor - 6 Total
pts pts
Palatability Excellent taste Moderate taste Not tasty
General Very attractive Not so attractive No eye
Appearance appeal
Texture Very good good Poor
Time Finished on Finished 5 Very late
time minutes before
time

Note: Safety first in performing your task .

You’re amazing, you almost got it perfectly. Go on with the next topic to
teach you how to store appetizers.

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WEEK
8
Store Appetizer

At the end of the lesson, you should be

able to: a. utilize quality trimmings;
b. select appropriate container for storing salads and appetizers; and
c. keep appetizers in appropriate conditions to maintain its freshness,
quality and taste;
d. follow workplace safety procedures.

Storing salads and appetizers is one of the most important activities

done after preparing them to maintain freshness and avoid spoilage.

This lesson deals with storage of salads and appetizers using

appropriate container to sustain quality and taste.

Tools and Equipment

1. Chillers
2. Refrigerator
3. containers for salad and appetizers

Storing Techniques
Storing foods could be done through the following techniques:
1. Refrigerate – to keep food cold or cool.
2. Cold storage – the process of preserving food by means of refrigeration.
3. Chilling – to refrigerate to reduce the temperature of food.

.
Store Me Right!
Directions: Below is a Concept Map of different types of food
storage. Use the words inside the box to identify the type of
storage of every item in the map. Write your answer on the space provided for.
Cold storage Frozen storage Dry storage

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 Sanitary Practices when storing salads and appetizers
1. Handle the food properly to prevent spoilage and contamination.
2. Wash utensils and equipment thoroughly.
3. Keep off hand to a minimum contact to ingredients and food.
4. Keep away from food when you are ill.
5. Store food and ingredients properly.
6. Safeguard the food during distribution and serving.
Chill - to refrigerate or to reduce the temperature of food. Place it cold
storage like refrigerator to preserve perishable food.

Experience the real world independently!

Direction: Slogan/Poster Making

1. Draw/make slogan/poster on safety and hygiene practices in the workplace.
2. Use long bond paper, with appropriate color medium and drawing tools.
3. Submit your output to your teacher for proper evaluation.

Scoring Rubric for evaluating final output

CRITERIA 10 8 6 TOTAL
Relevance of the All 1-2 3 or more
photos/pictures photos/pictures photos/pictures photos/pictures
presented (50%) are relevant. are not relevant are not relevant
Creativity and Shows creativity Shows It does not show
resourcefulness and resourcefulness resourcefulness
(40%) resourcefulness but not so and creativity of
of the outputs creative the output.
Neatness (10%) There are no There are few There are many
erasures. erasures. erasures and
dirt.
TOTAL

Directions: Perform hand washing by following the correct

procedure. Ask your parent or guardian to watch and observe the
way you perform your task by accomplishing the checklist below.

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 Material Needed: Water, soap and towel
Procedure:
1. Wet your hands and wrist with running water and apply soap.
2. Rub right palm over left, left over right.
3. Rub palm to palm, fingers inserted.
4. Rub back fingers to opposing fingers interlocked.
5. Rub right with left palm and vice versa.
6. Rub backwards with tops of fingers and thumb of right hands in left and vice versa.
7. Rinse your hands with warm running water.
8. Dry your hands thoroughly with towel.
Note: Safety first in performing your task. Checklist will be accomplished by
the parent or guardian who will observe for the performance.

Test Yourself

Checklist in observing sanitary practices

I ……………. Yes No
• Do cleaning and sanitizing the kitchen
• Do hand washing before and after touching something
• Do not wipe hands in clothing as this can easily transfer microbes and
bacteria
• Use paper towels to clean up during food preparation and serving
• Change gloves, utensils and dishes when changing functions
• Never run in food production or service areas
• Prepare precooked frozen foods exactly as the directions/instructions
on the packaging
• Have foods ready before serving time
• Prepare and cook only as much food as I intend to use

• Wash and sanitize flatware or other utensils, which fall on the floor
• Do not taste foods with any utensil used either to mix or stir food

• Pick up and hold all tableware by the handles

• Store tableware away from dust
• Am careful when lifting lids from hot food

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 • Turn handles of saucepans away from the front of the stove when
cooking
• Wear complete Personal Protective Equipment

Score Interpretation
15- Excellent
13-14 – Very good
11-12 – Good
10 and below - Needs more practice

Share Me!
Direction: Write a journal of experience in answering and performing
your activities.

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