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Las Appetizer

This document provides learning materials on preparing appetizers. It includes background information distinguishing between cold and hot appetizers. The learning competency focuses on differentiating, preparing, evaluating, and rating a variety of appetizers while following workplace safety procedures. The activities assess learner knowledge of appetizer types through multiple choice, identification, and true/false questions. The reflection emphasizes that appetizers stimulate appetite and should be presented artistically to observe color and harmony.

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ShekinahJewel
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139 views

Las Appetizer

This document provides learning materials on preparing appetizers. It includes background information distinguishing between cold and hot appetizers. The learning competency focuses on differentiating, preparing, evaluating, and rating a variety of appetizers while following workplace safety procedures. The activities assess learner knowledge of appetizer types through multiple choice, identification, and true/false questions. The reflection emphasizes that appetizers stimulate appetite and should be presented artistically to observe color and harmony.

Uploaded by

ShekinahJewel
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Cookery (TVL-HE)

Name of Learner: Grade/Section:


Learning Strand: Date Submitted:

LEARNING ACTIVITY SHEETS

TOPIC: Differentiate between cold and hot appetizers


Prepare varieties of appetizer
Fallow workplace procedures

Background Information for Learners


Appetizers are the type of food that are eaten to enhance the appetite for the
main course or to moderate the hunger. Cold Appetizers are served in lower
temperature and hot appetizers are literally served in higher temperature. Hot
appetizers are most of the time soup-based, made from bread, fried meats and other
sizzling foods. There are nine classification of appetizers
Hors d’oeuvres is more a finger food and it is typically served totally before a
meal.
Learning Competency
LO2: Prepare range of appetizers
2.1 Differentiate between hot and cold appetizers TLE_HECK9- 12PA-Ic-3
2.2 Prepare a variety of appetizers TLE_HECK9- 12PA-Ic-3
2.3 Evaluate the finished product. TLE_HECK9- 12PA-Ic-3
2.4 Rate the finished product using rubric. TLE_HECK9- 12PA-Ic-3
2.5 Follow workplace safety procedures. TLE_HECK9- 12PA-Ic-3

ACTIVITY 1: Multiple Choice


DIRECTIONS: Read each question carefully. Choose the letter of the correct answer
that complete each sentence. Encircle the letter that correspond to each question.

1. Which of the following food is being served before a meal?


a. Fish b. meat c. dessert d. appetizer
2. Which of the following hors d ‘oeuvres is a salted roe or eggs of sturgeon?
a. Tapas b. Bruschetta c. Amuse Bouche d. Caviar
3. Tempura is made by dipping seafood, vegetables or meat in a corn starch and
egg batter and deep frying to make a crispy appetizer. Tempura is originated
in____?
a. China b. Japan c. Malaysia d. Thailand
4. What do you call to a raw or pickled vegetables or fruits that is cut into
attractive shapes and serve as an appetizer?
a. salad b. appetite c. pickled d. relishes
5. A stuffed Hard cooked egg is known as;
a. angel egg b. satan egg c. devilled egg d. heaven egg

Note: Practice Personal Hygiene protocols at all times. 1


ACTIVITY 2: Call Me Maybe

Directions: Identify the given types of Cold Hors d’ oeuvres using the Keypad
Phone.
Example 277384937=Appetizer

1. 7424 4677 3* 6388737=


2. 75283 63 4677 3* 6388737=
3. 4677 3* 6388737 7528837=
4. 474766 4677 3* 6388737=
5. 2776733 4677 3* 6388737=

ACTIVITY 3: True or False


DIRECTIONS: Write YES if the statement is Correct and NO if false of incorrect.
1. Garnishes should enhance not overshadow or hide the food’s beauty and
flavor.
2. Spread is used to prevent the base from soaking up moisture from the filling
3. Untoasted bread for canapés should be soft to allow the finished product to be
handled easily
4. The presentation of appetizers requires artistic skills ensuring that harmony
and proper combination of colors are observed.
5. Appetizers are served to satisfy the appetite.

REFLECTION:

The word APPETIZER refers of foods that stimulate appetite. Its name is
inseparable from the idea of a meal as a sequence of courses. Appetizer should
therefore be served as the first course. The presentation requires artistic skills
ensuring that harmony and proper combination of colors are observed.

Note: Practice Personal Hygiene protocols at all times. 2


ANSWER KEY
Activity 1 MULTIPLE CHOICE
1. D
2. D
3. B
4. D
5. C
Activity 2 IDENTIFICATION
1. Rich Hors d’ oeuvres
2. Plate of Hors d’ oeuvres
3. Hors d’ oeuvres platter
4. Grison Platter
5. Assorted Hors d’ oeuvres
Activity 3 True or False
1. Yes
2. Yes
3. No
4. Yes
5. Yes

Prepared by:

Writer

Note: Practice Personal Hygiene protocols at all times. 3

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