MODULE FOR GRADE 9 COOKERY FIRST

QUARTER

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 Quarter I

Lesson 1
CLEAN AND MAINTAIN KITCHEN TOOLS, EQUIPMENT INCLUDING
KITCHEN PREMISES (KP)
(2 WEEKS)

Objectives
At the end of the lesson, you are expected to:
1. clean, sanitize and store kitchen tools and equipment and
2. clean and sanitize kitchen premises.

Cleanliness is vital in every kitchen where food is prepared, cooked

and served. In order to avoid food contamination, kitchen tools, equipment
and other utensils used in the preparation of foods as well as its premises
should be cleaned and sanitized, and store properly after each use.

Pre - Test
A.) Direction: Below are jumbled letters. Write the correct spelling
opposite the scrambled letters. Write your answer on your test
notebook.
1. AINSZTEI - _
2. PENMEQUTI - _
3. NGILCAEN - _
4. CNKTIEH - _
5. LCEHIMAC - _
6. PERAETPIZ - _
7. ELSHERIS - _

B.) Directions: Multiple Choice. Read the following statements carefully

.Choose the letter that best describes the statement.
Write your answer on your quiz notebook.

1. Which of the following is a material used for salad making and dessert
that need great care to ensure long shelf life?
a. Glass c. Cast Iron
b. Aluminum d. Stainless Steel
2. Which of the following appetizers are made out of thin slices of bread
in different shapes?
a. Relish C. Hors D’ Oeuvres
b. Cocktail d. Canapé
3. Aling Tessie find it hard to remove tough soils from the used pots and
pans. It does not respond to different cleaning agents she used. If you
will help her, which of the following will you recommend that will surely
solve her problem?
a. Abrasive c. Detergent
b. Acid Cleaner d. Solvent Cleaner
4. It is small pieces or portions of highly seasoned food, usually served
before a meal to induce and stimulate one’s appetite.
a. Appetizer c. Hamburger
b. Dessert d. Salad dressing
5. Sherwin owns a restaurant. He is awake up to 12 midnight in order to
supervise the business and sees to it that he has enough supply of
materials the next day. This kind of character shows that he is
a. creative c. motivated
b. passionate d. committed
6. Which of the following situations is good housekeeping practice best
shown?
a. emptying the garbage can every other day.
b. using imported sanitizing and disinfecting materials
c. spraying air freshener before and after leaving the room.
d. planning and implementing a program of regular cleaning of fixtures,
furniture and home appliances
7. Which of the following knife is used for trimming and paring fruits and
vegetables?
a. Butcher knife c. Paring knife
b. French knife d. Shears
8. Which of the following appetizers are made of seafood or fruit, usually
with a tart or tangy sauce?
a. Canapé c. Relish
b. Cocktail d. Salad
9. Your younger sister accidentally swallowed poison. What first aid
treatment should you do?
a. Read the label of the poisonous material
b. Remove anything remaining in the mouth
c. Give her a glass of water or any fruit juice
d. Give her a spoonful of sugar or any kind of sweets
10. Which of the following is the proper order in washing the dishes?
a. utensils, chinaware, silverware, glassware
b. silverware, utensils, glassware, chinaware
c. chinaware, glassware, utensils, silverware
d. glassware, silverware, chinaware, utensils
 11. Which of the following is the proper order/steps in cleaning kitchen
premises?
1. Rinse all surfaces with cold to hot water to remove thoroughly all
remaining chemical solution and food soil residues
2. Remove residual food soils from equipment surfaces
3. Scrape and Pre-rinse
4. Rinse all equipment surfaces sanitizing agent
A. 4 3 2 1 B. 2 3 1 4 C. 3 2 1 4 D. 1 2 3 4
12. Which of the following should be practiced when using cutting board to
reduce the spread of bacteria?
A. Use the same chopping board for different kinds of food
B. Keep separate chopping board for your meat and your vegetables
C. Clean the chopping board if needed
D. Scrape chopping board before using

Learning Outcome 1
Clean, Sanitize and Store Kitchen Tools and Equipment

At the end of this lesson, you are expected to:

1. recognize kitchen tools and equipment to be cleaned and sanitized;
2. identify the chemicals to be utilized in cleaning and sanitizing
kitchen tools and equipment;
3. prepare cleaning agents in accordance with the manufacture’s
instruction/procedure;
4. clean and sanitize kitchen tools and equipment; and
5. store cleaned kitchen tools and equipment.

Cleaning and sanitizing kitchen tools and equipment must be

part of the standard operating procedures that make up your food safety
program. Improper cleaning and sanitizing kitchen surfaces allow
harmful microorganisms to be transferred from one food to another.

The following are list of cooking materials, kitchen utensils and

equipment that are commonly found in the kitchen.
Tools/Equipment Description
Cooking Materials
Aluminum is mostly used in the
kitchen and most popular because it
is lightweight, attractive and less
expensive. It requires care to keep it
shiny and clean. It also gives even
heat distribution no matter what heat
temperature you have. It is available
in sheet or cast aluminum. Since it is
a soft metal, the lighter gauges will
dent and scratch easily, making the
utensil unusable. Aluminum turns
dark when used with alkalis, such as
potatoes, beets, carrots and other
vegetables while acid vegetables like
tomatoes will brighten it.

Stainless Steel is the most popular

material used for tools and
equipment, but it is more expensive.
It is easier to clean and shine and will
not wear out easily. Choose those
with copper, aluminum or laminated
steel bottoms to spread heat and
keep the pot from getting heat dark
spots. Stainless steel utensils maybe
bought in many gauges, from light to
heavy.

Glass is use for salad making and

dessert but not practical for top or
surface cooking. Great care is
needed to ensure for long shelf life.
How to take care of Glass?
1. To remove stain, use 2 table
spoon of liquid bleach per cup
of water when soaking and
cleaning.
2. Use baking soda to remove
grease crust and boiled
vinegar as final rinse.
3. Use nylon scrub.
 Cast Iron is durable but must be kept
oiled to avoid rusting. Salad oil with
no salt or shortening can be rubbed
inside and out and dried. Wash with
soap (not detergent) before using.

Double boiler is used when

temperature must be kept below
boiling, such as for egg sauces,
puddings, and to keep food warm
without overcooking.

Teflon is a special coating applied

inside aluminum or steel pots and
pans. It prevents food from sticking to
the pan.
It is easier to wash and clean, but
take care not to scratch the Teflon
coating with sharp instrument such as
knife or fork. Use wooden or plastic
spatula to turn or mix food inside.

Care of the Cooking Ware

After using any cookware, they must be allowed to cool before washing
and soaking to prevent accidental burns from handling and to prevent
damage. They should be free from all grease, food, etc. by washing them
using warm soapy water and rubbing them with a steel wool cleaner and rinse
thoroughly with warm water. Drying them using a cloth after washing may
preserve its appearance. If food or grease is badly burned on the surface of a
utensil, the pan should be filled with water and allowed to boil hard for five
minutes. This will loosen the burned food and the pan may be clean in the
usual manner.
Kitchen Tools

Can opener is used to open a food

containers.

Colanders also called a vegetable

strainer which are essential for
various tasks from cleaning
vegetables to straining pasta or
contents.

Plastic and Hard Rubber are used

for cutting and chopping. They are
dull than knives. Plastics are greatly
durable and cheap but may not last
long.

Cutting boards are wooden or

plastic board where meat, fruits and
vegetables are cut. Using plastic
cutting board is more sanitary than
wooden board as it does not absorb
food juices that can serve as medium
for bacterial growth.
Funnels – are used to fill jars, made
of various sizes of stainless steel,
aluminum, or of plastic.

Garlic Press is a kitchen tool which

is specifically designed for the
purpose of pulping garlic.

Graters are used to grate, shred,

slice and separate foods such as
carrots, cabbage and cheese.

Kitchen shears. They are practical

for opening food packages, cutting
tape or string or simply remove labels
or tags from items. Other cutting tools
such as box cutters are also handy
for opening packages.

Potato masher is used for mashing

cooked potatoes, turnips, carrots or
other soft cooked vegetables.
Rotary egg beater – used for beating
small amount of eggs or batter. The
beaters should be made of stainless
steel.

Scraper- a rubber or silicone tool

used to blend or scrape the food from
the bowl.

Serving spoons- a small, shallow

bowl on a handle used in preparing,
serving, or eating food.

Serving tongs used to grab and

transfer food items, poultry or meat
portions to a serving platter, hot deep
fryer, and plate. It gives you a better
grip especially when used with a
deep fryer, a large stock pot or at the
barbecue.

Spatula – is used to level off

ingredients when measuring and to
spread frostings and sandwich
fillings.
Spoons – solid, slotted, or perforated
which are made of stainless steel or
plastic. The solid ones are used to
spoon liquids over foods and to lift
foods, including the liquid out of the
pot.

Temperature scales – are used to

measure heat intensity. Different
thermometers are used for different
purposes in food preparation – for
meat, candy or deep-fat frying and
other small thermometers are hanged
or stand in ovens or refrigerators to
check the accuracy of the
equipment’s thermostat.

Whisks. It is used for blending,

mixing, whipping eggs or batter, and
for blending gravies, sauces, and
soups. The beaters are made of
looped, steel piano wires which are
twisted together to form the handle.

Wooden spoons are made of hard

wood which are used for creaming,
stirring, and mixing.
Measuring Tools

Measuring cup for liquid

ingredients – are commonly made
up of heat-proof glass and
transparent so that liquid can be
seen.

Household Scales – are used to

weigh large quantity of ingredients in
kilos, commonly in rice, flour, sugar,
legumes or vegetables and meat up
to 25 pounds.

Scoops or dippers – are used to

serve or scoop soft foods, such as
fillings, ice cream, and mashed
potato.

Measuring Spoons come in variety

of sizes, shapes, materials and
colors. These are used to measure
smaller quantities of ingredients
called for in the recipe like: 1
tablespoon of butter or 1⁄4 teaspoon
of salt.
Kinds of knives according to use:
French knife – or commonly called
as chief’s knife is used to chop, dice,
or mince food. Heavy knives have a
saber or flat grind.

Fruit and salad knife – is used to

prepare vegetables, and fruits.

Kitchen knives often referred to as

cook's or chef's tools, used for all
types of kitchen tasks such as peeling
an onion, slicing carrots, carving a
roast or turkey, etc.

Citrus knife –has a two-sided blade

and serrated edge. It is used to
section citrus.

Paring knife – is used to core, peel,

and section fruits and vegetables.
Blades are short, concave with hollow
ground.

Vegetable peeler is used to scrape

vegetables, such as carrots and
potatoes, and to peel fruits. The best
ones are made of stainless steel with
sharp double blade that swivels.
Equipment
Equipment may refer to a small electrical appliance, such as a mixer,
or a large, expensive, power-operated appliance such a range or a
refrigerator.
Equipment like range, ovens, refrigerators (conventional, convection
and microwave) are mandatory pieces in the kitchen or in any food
establishment.
Refrigerators/freezers are
necessary in preventing bacterial
infections from foods. Most refrigerators
have special compartment for meat,
fruits and vegetables to keep the
moisture content of each type of food.
Butter compartment holds butter
separately to prevent food odors from
spoiling its flavor. Basically, refrigerator
or freezer is an insulated box, equipped
with refrigeration unit and a control to
maintain the proper inside temperature
for food storage.

Oven- a chamber or compartment used

for cooking, baking, heating, or drying.

Microwave ovens used for cooking or

heating food.

Blenders are used to chop, blend, mix,

whip, puree, grate, and liquefy all kinds
of food. A blender is a very useful
appliance. They vary in the amount of
power (voltage/wattage).
Care of Kitchen Tools and Equipment
Any kitchen tools and equipment will last long if given proper care. The
stove, sink and cabinets should be cleaned and sanitized regularly. The
garbage can should be kept covered, cleaned and emptied often. Small tools
and equipment such as paring and butcher knives, kettles, pots and other
tools should receive regular care by cleaning and sanitizing them after using.
Warm water will facilitate removing of grease. The use of vinegar added to
water is very good disinfectant and stain/grease remover. Be sure to air dry
them before storing because moist utensils will attract cockroaches and wet
shelves can develop disagreeable odor.

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 removal and typically reduces time, temperature and concentration
requirements.

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

detergents or a 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.
 Chemicals used in cleaning and sanitizing 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 product.

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
 Review of Lesson 1 (Learning Outcome 1)

A. Direction: Below are pictures of chemicals used to clean and sanitize

kitchen tools and equipment. Write your answers in your test notebook.

A. Name Me

Picture of solvent Picture of detergents Picture of acid cleaner

cleaner

1 2 3
Are you ready to clean kitchen tools and equipment? Below are
procedures on how to wash dishes.

Steps in Washing Dishes

1.) 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.

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 to observe in washing the dishes
• 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 dirt
while cutting grease.
• 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.

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 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.

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 vinegar, kalamansi and allow to melt undisturbed for twenty-four
hours. Stains can also better removed by using diluted bleaching agent
or natural acid like calamansi or vinegar.
 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, store it vertically or

in an upright position. This helps to avoid moisture from getting trapped
underneath the board and the accumulation of dust or grime.

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. 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.

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 grits, 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.

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 blades 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.
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.

Time to check your understanding. Ready?

Review of Lesson 1 (Learning Outcome 1)

A. Test Yourself

Directions: Below is a list of competencies in cleaning and maintaining

kitchen tools, equipment and kitchen premises. Check the
number that corresponds to the extent of knowledge and skill
learned. Write your answer in your test notebook.
3 a lot 2 a little 1 not much

How skilled am I How interested

How much do I in am I in learning
Competency know about this? using/performing more about
this? this?

1 2 3 1 2 3 1 2 3
Tools and equipment
used in the
preparation of foods
Use of chemicals in
cleaning and
sanitizing kitchen
tools, equipment and
working premises
Clean and sanitize
kitchen tools,
equipment and
premises
Store kitchen tools
and equipment in the
designated place
Kitchen premises to
be cleaned
Safety and first aid
procedure
B. Narrate me a Story

Situation: Your mother assigned you to clean all the tools and kitchen
utensils used in the preparation of food for lunch. In two or three
paragraphs, narrate your experiences in accomplishing the different
tasks to be fulfilled/accomplished. Write your answer in your test
notebook.

Below is the rubric to guide you in assessing the tasks of cleaning and
sanitizing kitchen tools and equipment.

CRITERIA 4 3 2 1
Exceptionally Generally Lacks clarity, Unclear,
Organization clear, easy to clear, able difficult to impossible to
understand. to understand understand
understand

Statement of Given One Two Have not mention

Procedures complete procedure procedures are any correct
procedures in is lacking in missing in the procedure in
accomplishing accomplishi narration accomplishing the
the task ng the task task
Completeness Able to finish Able to Able to finish Was not able to
of Task the task ahead finish the the task late finish the task
of time task on time
Finally you’ve done the cleaning but ooops…. not so fast because after
cleaning the kitchen tools and equipment the next thing you will do is to
sanitize them. How? The next topic will lead you the ways….
The following topics are the methods of sanitizing kitchen tools
and equipment after cleaning them.

Proper sanitation of kitchen tools and equipment after cleaning them is

important in order to prevent contamination of foods that may cause
foodborne disease (also known as foodborne illness or food poisoning which
is any illness that results from eating contaminated food.) and to minimize the
chances of transmitting disease organism to the consumer by having
bacteria-free and safe processing, preparation, cooking, eating and storing
utensils. Harmful bacteria are the most common cause of food poisoning, but
other causes include viruses, parasites, toxins and contaminants. The
organisms that cause the most illnesses, hospitalizations, and deaths are:

• Salmonella
• Norovirus
• Campylobacter
• Toxoplasma
• E. coli O157
• Listeria
• Clostridium perfringens.
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 high-temperature 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 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
• Tolerant 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, except for heat
resistant microbes;
• 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 750F to seconds wide variety of the skin, effectiveness
1000F bacteria; highly decreases with
effective; not increasing pH of
affected by hard
solution; deteriorates
water; generally
inexpensive
during storage and
when exposed to light;
dissipates rapidly; loses
activity in the presence
of organic matter
Iodine 12.5-25ppm in 30 Forms brown color Effectiveness decreases
water that is at seconds that indicates greatly with an oncrease
least 75F strength; not in 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
skin than chlorine;
used in water that is at
and activity not 120F or hotter; and
lost rapidly in the might discolor
presence of the equipment and surfaces
organic matter.
Quaternary U to 200ppm in 30 Non-toxic, Slow destruction of
Ammonium water that is at seconds odorless, some microorganisms;
Compounds least 75F colorless, non- not compatible with
corrosive, non- some detergents and
irritating; stable to
hard water.
heat and relatively
stable in the
presence of
organic matter;
active over a wide
pH range

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

9 Steps in Organizing Kitchen Cabinets

Pretend it has a glass door and that everyone is going to see what’s
inside.
1. Remove all the equipment and scrub shelves with soapy water.
2. Think about what you reach most often and make sure it gets a
position that’s easy to reach.
3. Take a cabinet full of glasses and line them up by color. Make sure all
of the front are facing out and straight. (Jeff Lewis-Style)
4. Take a step back after one shelf is done and make someone else look
at what you’ve done.
5. They should be stored in a clean dry place adequately protected
against vermin and other sources of contamination
6. Cups, bowls, and glasses must be inverted for storage.
 7. 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.
8. Racks, trays and shelves must be made of materials that
are imperious, corrosive-resistant, non-toxic, smooth, durable and
resistant to chipping.
9. 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.

E. Fill Me In

Below are some of the kitchen tools and equipment. In column A draw
a smiling face if you are familiar with the use of the
tools and materials, and a sad face if you are not familiar with the
materials. In column B put a check opposite the given materials if you had
an experience on cleaning, sanitizing and storing the kitchen tools and
equipment and a cross X if no experience.
Column A Column B
Kitchen Tools and Equipments I know I can clean, sanitize
and store
1. Pots and pans
2. Silverware
3. Chinaware
4. Range
5. Refrigerator

. Think and be Enlightened

Test your understanding by answering the following questions in your test

notebook:

1. Why it is important to clean, sanitize and store equipment properly?

2. Discuss procedure involved in manual and mechanical dishwashing?
3. Explain good housekeeping practices that must be observed to maintain
cleanliness and sanitation.
Your answer shall be assessed using the rubrics below.

CRITERIA 4 3 2 1
Exceptionally Generally Lacks clarity, Unclear,
Organization clear, easy to clear, able difficult to impossible to
understand. to understand understand
understand

Statement of Given One Two Have not mention

Procedures complete procedure procedures are any correct
procedures in is lacking in missing in the procedure in
accomplishing accomplishi narration accomplishing the
the task ng the task task
Completeness Able to finish Able to Able to finish Was not able to
of Task the task ahead finish the the task late finish the task
of time task on time

G. Skills Trial

Situation: You were tasked to help the Cook in the canteen in the
preparation and cooking of foods particularly in cleaning, sanitizing,
and storing of the tools and equipment after using them.

Materials Needed:

• Dish soap
• Hot water
• Double sink or dishpan
• Dishcloths, scrubbers, sponges, steel wool.
• Dish rack for drying.
• Lint-free cloth for silverware
• Paper towels to dry pots and pans.
 Your performance will be rated using the following rubric:

P E R F O R M A N C E L E V E L
Dimension

No
Very
Excellent Satisfactory Needs Improvement Attemp Points
Satisfactory
(4 pts.) (2 pts.) (1 pt.) t Earne
(3 pts.) (0 pt.) d
1. Use of tools Uses tools and Uses tools Uses tools and Uses tools and No
and equipment equipment correctly and equipment correctly equipment attemp
and confidently at all equipment and but less incorrectly and less t
times correctly and confidently confidently most of
confidently sometimes the time
most of the
times
2. Application Manifests very clear Manifests Manifests Manifests less No
of procedures understanding of the clear understanding of understanding of the attemp
step- by-step understandin the step-by-step step- by-step t
procedure g of the step- procedure procedure seeking
by-step but sometimes clarification most of
procedure seeks clarification the time

Works independently Works Works independently Works independently No

with ease and independentl with ease and but with assistance attemp
confidence at all times y with ease confidence from others most of t
and sometimes the time
confidence
most of the
time
3. Safety work Observes safety Observes Observes safety Most of the time not No
habits precautions at all times safety precautions observing safety attemp
precautions sometimes precautions t
most of the
time
4.Completenes Task is completed Task is Task is nearly Task is started but No
s of Task following the completed completed following not completed attemp
procedures in the following the the procedures in following the t
activity procedures the project plan procedures in the
improvement/innovatio in the project project plan
ns plan
5. Time Work completed ahead Work Work completed Work completed No
management of time completed (mins./hours/day (mins./hours/day attemp
within s) beyond s) beyond t
allotted time
TOTAL POINTS

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;
a. Classify and describe the uses of cleaning agents;
b. Clean the kitchen area in accordance with food safety and
occupational health regulations;
c. Use cleaning agents in sanitizing kitchen premises;
d. 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
health hazards.
Types of Sanitizers and Disinfectants
There are various types of chemicals use for sanitizing and disinfecting
equipment, and first aid procedures for accidents caused by chemicals.
1. Chemical
a. chlorine
b. carbolic acid
c. ammonia
d. detergents
e. dishwashing liquid
f. timsen
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 and apply to surfaces. 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.

First aid procedure caused by chemical poisoning(First Aid American College

of Emergency Physicians)
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 (a medicine that causes vomiting

used to partially empty a person’s stomach after a poison).

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
• 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 the 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 for 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, 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 is prone to bacterial growth, 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 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 meat, as raw food has a higher tendency of containing bacteria.

6. Change the dishcloth frequently which you use in wiping surfaces

everyday. Use a different cloth for surfaces and for dishes. Wash the cloth
with hot water and bleach as appropriate. Use separate towels for hands and
dishes, and change both of these regularly.

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

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.
Spillage could serve as a breeding ground for bacteria and could cause
accidents such as slipping from occurring.

9. Don't leave dirty crockery and pans to fester where they can attract
harmful bacteria, insects and rodents. 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 after if you sneeze or
cough, blow your nose, go to the bathroom, or touch high-use surfaces.

NOTE: Harmful bacteria are likely to thrive in low acid food and in the
absence of oxygen.
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?

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.

What more can you think of?

A Reminder!

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.
Review of Lesson 1 (Learning Outcome 2)

A. 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

B. Skills Trial

Situation: You were tasked to help the cook in the school canteen in the
cleaning and sanitizing kitchen premises after preparation and cooking
of foods. Demonstrate in class using the provided materials.

Materials Needed

• Dish soap
• Hot water
• Double sink or dishpan
• Dishcloths, scrubbers, sponges, steel wool.
• Dish rack for drying.
• Lint-free cloth
• Paper towels
 Your performance will be rated using the following rubric:

P E R F O R M A N C E L E V E L
Dimension

Very No
Excellent Satisfactory Needs Improvement
Satisfactory Attempt Points
(4 pts.) (2 pts.) (1 pt.)
(3 pts.) (0 pt.) Earned
1. Use of tools, Uses tools and Uses tools Uses tools and Uses tools and No
equipment and equipment correctly and and equipment correctly equipment incorrectly attempt
materials confidently at all times equipment and but less and less confidently
correctly and confidently sometimes most of the time
confidently
most of the
times
2. Application of Manifests very clear Manifests Manifests Manifests less No
procedures understanding of the clear understanding of understanding of the attempt
step- by-step procedure understanding the step-by-step step- by-step
of the step- procedure procedure seeking
by-step but sometimes seeks clarification most of
procedure clarification the time

Works independently Works Works independently Works independently No

with ease and independently with ease and but with assistance attempt
confidence at all times with ease and confidence from others most of
confidence sometimes the time
most of the
time
3. Safety work Observes safety Observes Observes safety Most of the time not No
habits precautions at all times safety precautions observing safety attempt
precautions sometimes precautions
most of the
time
4.Completeness Task is completed Task is Task is nearly Task is started but not No
of Task following the procedures completed completed following completed following attempt
in the activity following the the procedures in the the procedures in the
improvement/innovations procedures in project plan project plan
the project
plan
5. Time Work completed ahead Work Work completed Work completed No
management of time completed (mins./hours/days) (mins./hours/days) attempt
within allotted beyond beyond
time
TOTAL POINTS

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.
 Lesson 2
PREPARE APPETIZERS (8WEEKS)

This module deals with the skills and knowledge required in preparing
and presenting appetizers.
Upon completion of this module you should be able to:
1. identify the origin of appetizer;
2. perform Mise en place;
3. prepare a range of appetizers;
4. present a range of appetizers; and
5. store appetizers.

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 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.
The word itself, "appetizer," as being used in the Americas
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.
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 appetizers attractively according
to enterprise standards.
 Learning Outcome 1
Perform Mise’en Place
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.

Mise’ En Place is a French term which means “set in place” that is you
have everything ready to cook and in its place. These are advance
preparation that you need to perform to save time. You should be able to
identify and prepare all the needed tools and equipment as well as all the
ingredients to make the preparation and cooking easy.

The following are the tools and equipment needed in preparing

appetizers.

Kitchen Tools and Equipment

Ball Cutter – sharp

edged scoop for
cutting out balls of Rubber spatula – Channel knife – Spatula – used for
fruits and used to scrape off small hand tool in manipulating foods
vegetables. contents of bowls. making like spreading.
garnishes.
Wire Whip – used Zester – used to French knife – for Paring knife – used
for mixing thinner remove zest or chopping, slicing for trimming and
liquids. citrus peels in thin and dicing. paring fruits and
strips. vegetables.

Butter curler – Cutting board – Kitchen shear – Potato Masher –

used for making board for cutting cutting device for designed to press
butter curls. fruits and ingredients like potato and cooked
vegetables. scissors. vegetables.

Chiller – for keeping cold

foods chilled for service. Oven – for baking
Other Tools and Equipment used in Preparing Appetizers
1. Measuring spoons – are used for measuring dry and liquid ingredients in
small quantity.
2. Measuring cups – is used to measure dry ingredients. They come in
various sizes and volumes.
3. Glass measuring cup – container which is usually transparent. It is smooth
in the inside with the graduation mark on the outside to read. This is used
for measuring liquid ingredients like water and oil.
4. Mixing bowls – these containers have smooth, rounded interior surfaces
with no creases to retain some mixture.
5. Mixing spoon. - is used for mixing ingredients. It is made of wood in
different sizes and different length of the handle.
6. Paring knife- is used to remove the skin covering of fruit and vegetables.
7. Fork is used to combine ingredients.
8. Container of different sizes and shapes.
9. Cooking range/stove
10. Refrigerator
11. Strainer/colander

Review of Lesson 2(Learning Outcome 1)

A. Pick and Tell

Strips of papers with the names of the following tools and equipment
below will be placed in a glass bowl.

Each student will be asked to pick one and explain the uses in the
preparation of appetizer. Write you answer in your test notebook.

1. Cutting board 6. Rubber scraper

2. Paring knife 7. Zester

3. Spatula 8. Chiller

4. Ball cutter 9. Oven

5. Wire whip 10. French knife

 Your answers will be rated using the scoring rubric 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 methods methods used inadequate..
used are used are are somewhat
advanced. appropriate. simple.
.
Comprehensive Thorough Substantial Partial or not Misunderstanding
and explanation comprehensive or serious
comprehensi Explanation misconception on
ve the explanation
explanation
Relevant Highly Generally Somewhat Irrelevant
relevant relevant relevant

After the warm-up activity 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.

2. Hors D’ Oeuvres-refers to small portions 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. Finger foods- are variety 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 is another good
option.
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.

b) Flavored Cream Cheese-made from flavored

butters, except cream cheese is 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
Pimiento

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

Guidelines for Assembling Canapés

1. Good mise en place is essential.

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.
 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

3.Crab Meat 4. Lobster

1. Oysters and 2. Shrimps
Clams on the half
shell

6.Firm flaked
white fish

5.Fruits

Relishes
Relishes are raw or pickled vegetables cut into attractive shapes served as
appetizer.
Relishes include two categories:
1. Raw vegetables with dips
This 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 Carrots
Cauliflower Broccoli florets
Broccoli Stems Cherry
Tomatoes Scallions

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.

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.

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.
B. Detect and Write
A. Identification. Read the statement carefully and write the correct
word that describes the statement. Write your answer in your test notebook.
_1. Butter, cream or finely chopped meat or fish placed on top of canapé
base.
_2. Holds spreads and garnish for canapés.
_3. Adds color, design, texture and flavor to canapé.
_4. Small open- faced sandwiches served as appetizer.
_5. Serving size of canapés

C. Take Me In
Direction. Classification. Classify the following ingredients listed below
according to the parts of canapés. Write each ingredient in the box
provided for. Write your answer in your test notebook.
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

1 2 3
 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 require knowledge and skills in preparing

of the different recipes.
This lesson provides you different recipes in preparing appetizers
for your guidance and reference.

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.
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.

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
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
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
.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 steps in preparing Canapés using a toasted bread.

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.

Review of Lesoon 2 (Learning Outcome 2)

A. Research and Piled Up
Direction: Collect 20 different recipes of appetizer and compile it like a
book using any kind of paper, decorating materials, glue, and coloring
materials.
Your output will be rated using the scoring rubric below:
SCORE CRITERIA

5 Properly compiled complete (20) recipes in a very attractive manner

4 Properly compiled (16-19) recipes in an attractive manner
3 Properly compiled (10-15) recipes in simple manner
2 Properly compiled (6-9) recipes in simple manner
1 Compiled less than 6 recipes in disorganized manner

B. Make It for Me
Situation: Your sister will be celebrating her 18th Birthday, you were
asked by your mother if you could make the appetizer for the party. You
excitedly answered yes because you just finished studying about it.
Prepare the appetizer of your choice and ways for your sister.

P E R F O R M A N C E L E V E L
Dimension

Very No
Excellent Satisfactory Needs Improvement
Satisfactory Attempt Points
(4 pts.) (2 pts.) (1 pt.)
(3 pts.) (0 pt.) Earned
1. Use of tools Uses tools and Uses tools Uses tools and Uses tools and No
and equipment equipment correctly and and equipment correctly equipment incorrectly attempt
confidently at all times equipment and but less and less confidently
correctly and confidently sometimes most of the time
confidently
most of the
times
2. Application of Manifests very clear Manifests Manifests Manifests less No
procedures understanding of the clear understanding of understanding of the attempt
step- by-step procedure understanding the step-by-step step- by-step
of the step- procedure procedure seeking
by-step but sometimes seeks clarification most of
procedure clarification the time

Works independently Works Works independently Works independently No

with ease and independently with ease and but with assistance attempt
confidence at all times with ease and confidence from others most of
confidence sometimes the time
most of the
time
3. Safety work Observes safety Observes Observes safety Most of the time not No
habits precautions at all times safety precautions observing safety attempt
precautions sometimes precautions
most of the
time
4.Product Product is very attractive Product is Product is less Product is not No
and very enticing to attractive and attractive and less attractive and not attempt
appetite enticing to enticing to appetite enticing to appetite
 appetite

Ingredients are very well Ingredients Ingredients are Ingredients are No

- cooked are well - overcooked overcooked attempt
cooked
5. Time Work completed ahead Work Work completed Work completed No
management of time completed (mins./hours/days) (mins./hours/days) attempt
within allotted beyond beyond
time
TOTAL POINTS

Wow! What a wonderful output. Get ready for the presentation of your
appetizer.

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

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 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
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 are 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 hides 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 guest 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.

Review of Lesson 2 (Learning Outcome 3)

A. Pose and Dispose
Let’s find out if you can arrange your prepared appetizers
attractively following the fundamentals of plating, principles of platter
presentation and designing the platter.
Your output will be rated using the rubric below:
SCORE CRITERIA
5 Very artistically and creatively done
4 Artistically and creatively done
3 Properly and less creatively done
2 Improperly done and unattractive
1 No attempt

You’re amazing, you almost got it perfect. Continue with the next topic
to learn how to store appetizers.
 Learning Outcome 4
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.

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 to cold storage like refrigerator to preserve perishable
food.
 Review of Lesson 1 (Learning Outcome 4)
A. Complete Me
Directions: Completion Type. Fill the blank with a word or group of words to
make the sentence complete. Write your answer in your test notebook.
1. An Italian appetizer composed of meats, sea foods, and other relishes is
_.
2. Small food item eaten with wine or other drinks is _.
3. A salted roe or egg of the sturgeon is .
4. Hors d’ oeuvres offered to guest that complements the chef’s cooking style
and talent is .
5. Toasted Italian bread flavored with garlic and olive oil is _.

B. Prove It More
Prepare varieties of appetizer. You will be observed and rated from the
preparation of materials and ingredients, actual preparation,
presentation and storing of your products using the scoring rubric
below.

P E R F O R M A N C E L E V E L
Dimension

No
Very
Excellent Satisfactory Needs Improvement Attemp Points
Satisfactory
(4 pts.) (2 pts.) (1 pt.) t Earne
(3 pts.) (0 pt.) d
1. Use of tools Uses tools and Uses tools Uses tools and Uses tools and No
and equipment equipment correctly and equipment correctly equipment attemp
and confidently at all equipment and but less incorrectly and less t
times correctly and confidently confidently most of
confidently sometimes the time
most of the
times
2. Application Manifests very clear Manifests Manifests Manifests less No
of procedures understanding of the clear understanding of understanding of the attemp
step- by-step understandin the step-by-step step- by-step t
procedure g of the step- procedure procedure seeking
by-step but sometimes clarification most of
procedure seeks clarification the time

Works independently Works Works independently Works independently No

with ease and independentl with ease and but with assistance attemp
confidence at all times y with ease confidence from others most of t
and sometimes the time
confidence
most of the
time
3. Safety work Observes safety Observes Observes safety Most of the time not No
habits precautions at all times safety precautions observing safety attemp
precautions sometimes precautions t
most of the
time
 4.Completenes Task is completed Task is Task is nearly Task is started but No
s of Task following the completed completed following not completed attemp
procedures in the following the the procedures in following the t
activity procedures the project plan procedures in the
improvement/innovatio in the project project plan
ns plan
5. Time Work completed ahead Work Work completed Work completed No
management of time completed (mins./hours/day (mins./hours/day attemp
within s) beyond s) beyond t
allotted time
TOTAL POINTS

Post Test
A. Direction: Below are jumbled letters. Write the correct spelling opposite the
scrambled letters. Write your answer on your test notebook.
1. AINSZTEI - _
2. PENMEQUTI - _
3. NGILCAEN - _
4. CNKTIEH - _
5. LCEHIMAC - _
6. PERAETPIZ - _
7. ELSHERIS - _

A.) Directions: Multiple Choice. Read the following statements carefully

.Choose the letter that best describes the statement.
Write your answer on your quiz notebook.
1. Which of the following is a material used for salad making and dessert
that need great care to ensure long shelf life?
a. Glass c. Cast Iron
b. Aluminum d. Stainless Steel
2. Which of the following appetizers are made out of thin slices of bread
in different shapes?
a. Relish C. Hors D’ Oeuvres
b. Cocktail d. Canapé
3. Aling Pelita find it hard to remove tough soils from the used pots and
pans. It does not respond to different cleaning agents she used. If you
will help her, which of the following will you recommend that will surely
solve her problem?.
a. Abrasive c. Detergent
b. Acid Cleaner d. Solvent Cleaner
4. It is small pieces or portions of highly seasoned food, usually served
before a meal to induce and stimulate one’s appetite.
a. Appetizer c. Hamburger
b. Dessert d. Salad dressing
5. Sherwin owns a restaurant. He is awake up to 12
midnight in order to supervise the business and sees to it
that he has enough supply of materials the next day. This
kind of character shows that he is
a. creative c. motivated
b. passionate d. committed
6. Which of the following situations is good housekeeping practice best
shown?
a. emptying the garbage can every other day.
b. using imported sanitizing and disinfecting materials
c. spraying air freshener before and after leaving the room.
d. planning and implementing a program of regular
cleaning of fixtures, furniture and home
appliances
7. Which of the following knife is used for trimming
and paring fruits and vegetables?
a. Butcher knife c. Paring knife
b. French knife d. Shears
8. Which of the following appetizers are made of seafood
or fruit, usually with a tart or tangy sauce?
a. Canapé c. Relish
b. Cocktail d. Salad
9. Your younger sister accidentally swallowed poison.
What first aid treatment should you do?
a. Read the label of the poisonous material
b. Remove anything remaining in the mouth
c. Give her a glass of water or any fruit juice
d. Give her a spoonful of sugar or any kind of sweets
10. Which of the following is the proper order in washing the dishes?
a. utensils, chinaware, silverware, glassware
b. silverware, utensils, glassware, chinaware
c. chinaware, glassware, utensils, silverware
d. glassware, silverware, chinaware, utensils
11. Which of the following is the proper order/steps in cleaning kitchen
premises?
1. Rinse all surfaces with cold to hot water to remove
thoroughly all remaining chemical solution and food soil
residues
2. Remove residual food soils from equipment surfaces
3. Scrape and Pre-rinse
4. Rinse all equipment surfaces sanitizing agent
a. 4 3 2 1 b. 2 3 1 4 c. 3 2 1 4 d. 1 2 3 4
12. Which of the following should be practiced when
using cutting board to reduce the spread of
bacteria?
a. Use the same chopping board for different kinds of food
b. Keep separate chopping board for your meat and your vegetables
c. Clean the chopping board if needed
d. Scrape chopping board before using