LESSON 2

PREPARE
APPETIZERS
COOKERY NC II
GRADE 12
GINALYN D. MONLOY
Teacher II
 OBJECTIVES
After learning the content of this lesson, you will be
able to:
1. Identify tools and equipment needed in the
preparation of appetizers;
2. Clean, sanitize and prepare tools and equipment
based on the required tasks;
3. Classify appetizers according to ingredients; and
4. Identify ingredients according to the given recipe.
 PREPARE APPETIZERS
HISTORY OF APPETIZERS
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.
 PREPARE APPETIZERS
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 purposes 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.
 PREPARE APPETIZERS
The word itself, “appetizer”, as being used in
America and England in the1860s, is more of a local
flavor than "hors d'oeuvres." For a time, appetizers are
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.
 PREPARE APPETIZERS
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.
 Activity 1: PICK AND TELL!

Instruction: Pick a sheet of paper,

describe the tools or equipment
you have picked and explain its
uses in preparation of appetizer.
KITCHEN TOOLS AND EQUIPMENT
KITCHEN TOOLS AND EQUIPMENT
KITCHEN TOOLS AND EQUIPMENT
KITCHEN TOOLS AND EQUIPMENT
KITCHEN TOOLS AND EQUIPMENT
KITCHEN TOOLS AND EQUIPMENT
 CLASSIFICATION OF APPETIZERS

https://www.youtube.com/watch?v=1zMRK1Hz5ZI
 LO 2: PREPARE A RANGE OF APPETIZERS

https://www.youtube.com/watch?v=L2T-3q2q6XY
ANSWER: ACTIVITY 1: Detect and Write
1. SPREAD
OR
_____1. Butter, cream or finely chopped meat or
fish placed on top of canapé base
TAOPPINGS
2.BASE
_____2. Holds spreads and garnish for canapés
_____3. Adds color, design, texture and flavor to
3. GARNISH

canapé
4. CANAPĚS
_____4. Small open- faced sandwiches served
as appetizer
5. BITE SIZE
_____5. Serving size of canapés
 ACTIVITY 2: Take Me In
Radish slices Crackers Cheese
Toast cutouts Tomatoes Cucumber slices
Asparagus tips Polenta cutouts Miniature pancakes
Bread cutouts Tiny biscuits Meat
Butter Fish Pickled onions
 ACTIVITY 2: Take Me In
Radish slices Crackers Cheese
Toast cutouts Tomatoes Cucumber slices
Asparagus tips Polenta cutouts Miniature pancakes
Bread cutouts Tiny biscuits Meat
Butter Fish Pickled onions
 ACTIVITY 2: Take Me In
Radish slices Crackers Cheese
Toast cutouts Tomatoes Cucumber slices
Asparagus tips Polenta cutouts Miniature pancakes
Bread cutouts Tiny biscuits Meat
Butter Fish Pickled onions
 ACTIVITY 2: Take Me In
Radish slices Crackers Cheese
Toast cutouts Tomatoes Cucumber slices
Asparagus tips Polenta cutouts Miniature pancakes
Bread cutouts Tiny biscuits Meat
Butter Fish Pickled onions
 ACTIVITY 2: Take Me In
Radish slices Crackers Cheese
Toast cutouts Tomatoes Cucumber slices
Asparagus tips Polenta cutouts Miniature pancakes
Bread cutouts Tiny biscuits Meat
Butter Fish Pickled onions
 ACTIVITY 2: Take Me In
Radish slices Crackers Cheese
Toast cutouts Tomatoes Cucumber slices
Asparagus tips Polenta cutouts Miniature pancakes
Bread cutouts Tiny biscuits Meat
Butter Fish Pickled onions
Canapě base Canapě spread Canapě garnish
Bread cutouts Fish
Tiny biscuits Butter Cheese
Toast cutouts Asparagus tips
Crackers Tomatoes
Polenta cutouts Cucumber slices
Miniature pancakes Meat
Answer the given question:
1. What is an appetizer?
2. What are the different tools used in preparing an
appetizer?
3. What are the different classifications of appetizers?
4. What is the importance of having a knowledge in
preparing an appetizer?
 TEST I
Enumeration:
1. Give at least 5 types of appetizers.
1.Cocktails 5. Chips and Dips
2. Hors d’ Oeuvres 6. Fresh fruits and vegetable
3. Canaěs 7. Finger foods
4. Relishes/Cruditěs 8. Petite Salad
 TEST II
Multiple Choice:
1. This type of appetizers are made out of thin slices of bread in different
shapes..
a. cocktails b. canapěs c. petite salad d. relish
2. Appetizers were originally introduced by _____ as a buffet in the early third
century B. C.

a. Cretans b. Atthenians c. Americans d. Italians

 TEST II
Multiple Choice:
3. This tool is used for trimming and paring fruits and vegetables.
a. Paring knife b. kitchen knife c. kitchen shear d. zester
4. Types of spread that are made from flavored butters, except cream
cheese is substituted for the butter.
a. flavor butter c. flavored cream cheese
b. meat salad spread d. Fish salad spread
 TEST II

Multiple Choice:
5. The following are example of cocktail appetizers except:
a. crab b. Lobster c. fruits d. Caviar

ANSWER:
1. B 4. C
2. B 5. D
3. A
 ADDITIONAL ACTIVITY

Search at least 10 types of

appetizers and classify it
what kind of appetizers you
have search.
PREPARE THE FOLLOWING FOR YOUR
HANDS ON ACTIVITY

SUGGESTED PROJECTS:
- CANAPĚ
- HORS D’ OEUVRES (HOT OR COLD)
- VEGETABLE APPETIZERS
PREPARE THE FOLLOWING FOR YOUR
HANDS ON ACTIVITY

RECIPE AND STATEMENT OF ACCOUNT

 THANK
YOU
FOR
ACTIVELY
PARTICIPATING
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NUTRITIVA SABOROSA
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SAUDÁVEL VIGOROSA
Apesar de ser Saturno é
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Mercúrio é o planeta Saturno é composto
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