G-9

TLE
COOKERY
Module 3

Department of Education • Republic of the Philippines

TLE – Grades 9
MODULE 3: PERFORM MISE’ EN PLACE
First Edition, 2020

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Published by the Department of Education

Secretary: Leonor Magtolis Briones
Undersecretary for Curriculum: Diosdado M. San Antonio

Development Team of the Module

Writer: Lotis A. Francisco-Cado
Editor: Alberto Nolasco
Illustrator/Layout Artist: Monalisa C. Barra
Management Team:
Gilbert T. Sadsad, Regional Director
Jessie L. Amin, Assistant Regional Director
Francisco B. Bulalacao Jr., CLMD Chief, ROV
Christie L. Alvarez, Regional EPS in EPP/TLE/TVL
Loida N. Nidea, Schools Division Superintendent
Susan S. Collano, Assistant Schools Division Superintendent (Secondary)
Lynn Z. Padillo - OIC, Division CID Chief/ASDS (Elementary)
Lalaine V. Fabricante - Division TLE/TVL Coordinator (Home Economics)

Regional Center Site, Rawis, Legazpi City 4500

0917 178 1288
[email protected]

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 G-9

TLE
Week-3. Lesson 3
PREPARE APPETIZERS

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INTRODUCTION
This Module deals with the skills and knowledge required in preparing appetizers. This
dwells with the tools and equipment used in preparing appetizers. Mise’ En Place is a French
term which means “set in place”, putting everything ready before starting to cook. You should
be able to identify and prepare all the needed tools and equipment as well as all the ingredients
to make cooking easy.

Objectives

At the end of this lesson, you should be able to:

1. identify tools and equipment needed in the preparation of appetizers;

2. classify appetizers according to ingredients;
3. list ingredients according to the given recipe.

Vocabulary List

Appetizer A small dish of food served before the main part of a meal

Tools A handheld device that aids in a accomplishing a task

Equipment Supplies or tools needed for a special purpose

An appetizer consisting of a piece of bread or toast or a cracker
Canapés
topped with a savory spread.
Garnish To put something on food as a decoration
A main ingredient to which other things are added to make
Base
something
Recipe A set of instructions for making food.

Ingredients One of the things that are used to make a food, product, etc.

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 Pre-Test

I. Directions: Read carefully the statements. Choose the letter that represents your
answer.

1. Which of the following is not an example of a base.

A. Biscuits B. Spread C. Cucumber D. Bread

2. It is a kind of appetizers that are small portions and usually display the characteristics
found in most salad.
A. Fruits B. Canapes C. Petite salad D. Relish

3. Which among the three parts of canapés that placed on top of the base so the garnish
sticks to it without falling off.
A. Base B. Garnish C. Spread D. Topping

4. It is used to sharp edged scoop for cutting out balls of fruits and
vegetables.
A. Ball Cutter B. rubber scraper C. spatula D. butter curler

5. This are the part of canapés except.

A. base B. garnish C. toppings D. spread

Refer to the Answer Key.

What is your score?

What’s New?
Discover

View Online Video: Learn by Viewing on the”

UTENSILS AND TOOLS MAKING APPETIZERS
hhttps://www.youtube.com/watch?v=eX2d_BnEve8

Then do Self-Check 1.1 to know your level of understanding.

Read Lesson Information closely and find out how much you
can remember. Then do Self-Check 1.1, Activity and Task Sheet
1.1 to know how much you have learned.

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 Lesson Information

The following are the tools and equipment needed in preparing appetizers.

Kitchen Tools and Equipment

Tools & Equipment and its uses

1. Ball Cutter- Sharp edge scoop for cutting 4. Spatula- used for manipulating foods like
out balls of fruits and vegetables. spreading.

2. Rubber scraper- Used to scrape off 5. Wire Whip- used for mixing thinner
contents of bowls. liquids.

3. Channel knife- small hand tool in making 6. Zester – used to remove zest or citrus
garnishes. peels in thin strips.

7. French knife – for chopping, slicing and Paring knife – used for trimming and paring
dicing. fruits and vegetables.

10. Cutting board – board for cutting fruits and 11. Kitchen shear – cutting device for
vegetables. ingredients like scissors.

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12. Potato Masher – designed to press potato 13. Butter curler – used for making butter
and cooked vegetables. curls.

14. Oven – for baking 15. Chiller – for keeping cold

foods chilled for service.

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

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 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-is is small portion of highly seasoned foods, it is a combination of
canapés, olives, stuffed celery, pickled radishes, and fish. It is served on individual plate
when guests are seated. Sometimes this is simply placed on a platter and passed around.
Hors d’oeuvres are served cold or hot.

3. Canapé- are made out of thin slices of bread in different shapes. The bread may be
toasted, sautéed in butter or dipped in a well-seasoned mixture of egg, cheese, fish, or meat
then deep-fat fried. It is a finger food consisting of three parts: a base, a spread or topping
and garnish. They could be served hot or cold. There are no set recipes for the making of
canapés. You may create your own combination of several different colored items on the cut
pieces of bread, toasted or fried and biscuits etc. The larger canapés are termed as
ZAKUSKIS after the Chef Zakuski.

4 . Relishes/Crudités- are pickled item which are raw, crisp vegetables such as julienne
carrots or celery sticks. Relishes are generally placed before the guest in a slightly, deep,
boat shape dish.

5. Petite Salad- are small portions and usually display the characteristics found in most
salad.
6. Chips and Dips- are popular accompaniments to potato chips, crackers, and raw
vegetables. Proper consistency in the preparation is important for many dip. It must not be
so thick that it cannot be scooped up without breaking the chip or crackers, but it must be
thick enough to stick to the items used as dippers.
7. Fresh Fruits and Vegetables – are the simplest appetizer. Fruits are good appetizers
because they give an attractive appearance, fragrance, appealing taste and delicious flavor.
For example, you could serve a platter of thinly sliced cucumbers, chunks of red bell pepper
and baby carrots. For a fruit tray, consider serving red and green grapes, as well as chunks
of mango with toothpicks inserted in them. Since appetizers should always easy to pick up
with the fingers, it should never be drippy or messy so you need to avoid certain fruits or
veggies (for example, chunks of avocado or watermelon are probably not the best appetizer
choices).
8. Anything, Smaller- are varieties of appetizers wherein the only requirement is that you
keep everything small enough to be picked up with the fingers and eaten with little mess. If
you want to serve your favorite homemade sausages, cut them into small pieces, wrap them
with a small piece of pastry shell and bake. Or, serve your favorite baked sweet potato fries
with a mayonnaise-based dipping sauce. Individual quiches filled with ham and cheese are
another good option.

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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.

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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.

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Department of Education • Republic of the Philippines
 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

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Guidelines for Assembling Canapés

1. Good mise en place is essentials.

• In making canapés especially for large functions, all bases, spreads and garnishes
must be prepared ahead of time so that final assembly may go quickly and smoothly.
2. Assemble as close as possible to serving time.
• Bases quickly become soggy, and spreads and garnishes dry out easily. After
placing them in a tray, cover them lightly with plastic and held for a short time under
refrigeration. Safe food handling and storage must be observed.
3. Select harmonious flavor combinations in spreads and garnish such as: Mustard and ham
• Lemon butter and caviar
• Pimiento cream cheese and sardines Tuna salad and capers
• Anchovy butter, hard cooked egg slice and olive.
4. Make sure that at least one of the ingredients is spicy in flavor.
• A bland canapé has little value as an appetizer.
5. Use high quality ingredients.
• Leftover can be used for canapés, but they must be carefully handled and stored to
retain freshness.
6. Keep it simple.
• Simple meat arrangements are more attractive than extravagant one.
• Be sure that canapés hold together and do not fall apart in the customer’s 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.

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 Kinds of Cocktail Appetizers

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

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

There are known as crudités (croo-dee-tays). Cru in French means “raw”.
Common bite size, cut raw vegetables served with dips are:

Celery Radishes
Green and Red pepper Zucchini
Cucumber Cauliflower
Broccoli florets Broccoli Stems
Cherry Tomatoes Carrots
Scallions

Dips – accompaniment to raw vegetables, and

sometime potato chips and crackers. Any
mixture of spreads can be used as dips. Proper

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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

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 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.

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 What is it?
Self-Check 1.1

Direction: Identify the following tools and

equipment used in preparing appetizers based from
its uses.

1. It is used for mixing thinner liquids.

2. It is used to remove zest or citrus peels in thin strips.
3. It is cutting device for ingredients like scissors.
4. It is designed to press potato and cooked vegetables.
5. It is used for making butter curls.

Whats more? Enrichment Activity

Classify the following ingredients listed below according to the parts

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

2
 What I have learned?

Remember

Task Sheet 1.1

Search three sample recipe of appetizers. List the ingredients used and the kind of appetizer
belong according to its classification. Follow the following format for your answer. You can
submit your output via email, messnger or hard copy.

Name: Date: Section:

Section:
Recipe Title:
Classification of Appetizer/s:

Ingredients:

Procedures:

ACCURACY (100%) SCORING CRITERIA:

5- 3 recipes with Complete list of ingredients used and correct 3 classifications of appetizers
4- 3 recipes with Complete list of ingredients used and correct 2 classifications of appetizers
3- 2 recipes with Complete list of ingredients used and correct 2classification of appetizers
2- 1 recipe with complete list of ingredients used and correct 1 classification of appetizers
1.- 1 recipe with 0 list of ingredients used and correct 0 classification of appetizers

5 = 94 – 97 4 = 90 – 93 3= 87-89
2 = 85 – 88 1= 80-84

What’s more to do?

Assignment/Additional Activities

Record a video of Making a Canapés.

Go through the Canapé checklist to check your work.

Canapé checklist ✓
The canapés are at the right temperature
The plate is at the right temperature
Contrast in colors and textures is appropriate and attractive
There is not too much garnish
They are not too crowded on the serving plate
There are no drips or smears on the serving plate

3
 Post-Test

I. Directions: Read carefully the statements. Choose the letter that represents your
answer.

1. Which of the following is not an example of base.

A. Biscuits B. Spread C. Cucumber D. Bread

2. It is a kind of appetizers that are small portions and usually display the characteristics
found in most salad.
A. Fruits B. Canapes C. Petite salad D. Relish

3. Which among the three parts of canapés that placed on top of the base so the garnish
sticks to it without falling off.
A. Base B. Garnish C. Spread D. Topping

4. It is used to sharp edged scoop for cutting out balls of fruits and
vegetables.
A. Ball Cutter B. Rubber scraper C. Spatula D. Butter curler

5. This are the part of canapés except.

a. Base b. Garnish c. Toppings D. Spread

Refer to the Answer Key.

What is your score?

4
 Answer Key

Pre-Test: Self-Check 1.1 Task Sheet 1.4 Post-test:

1. B 1. A/B 1. A
2. C 2. C See rubrics 2. A
3. C 3. A 3. B
4.A 4. C 4. D
5. C 5. D 5. C
Enrichment
Classify the following ingredients listed below according to the parts of
canapés. Write each ingredient in the box provided for.

Canapé base Canapé garnish Canapé spread

Bread cutouts Radish slices Cheese

Crackers Fish butter

Toast cutouts cucumber slices

Miniature meat
pancakes
pickled onion
Tiny biscuits
asparagus tips

References:
• Payne, June et.al (2010). Thesis; Introduction to Food service, South Asia, Pearson
• Education PTE. LTD,
• Wayne, Gisslen, (2007). Professional Cooking, John Wiley & Sons Inc.
• De Leon, Gatchalian, M. S.Y., Introduction to Food Technology pp. 336-374
• Chavez, Libia L., et.al., (2006). Basic Foods for Filipinos, 4th edition.
• De Leon, Sonia Y. et al, (1999). Basic FOODS for Filipino, pp. 495-500
• Sandoval, Maria Teresa G., (1993). Culinary Arts 3 and 4, pp. 85-86.
• De leon, Sonia Y., Ph. D. et al, (1999). Basic Foods for Filipinos 3rd Edition, pp. 420-429
• Llgas, Avelina I., et al., Home Technology Food Management and Service I, pp. 62-63.
• De Leon, Sonia Y. et al, (1999). Basic FOODS for Filipino, pp. 420-432.
• Department of Industry, Innovation, Climate Change, Science, Research, and Tertiary
Education.Commonwealth of Australia, 2013. https://www.angliss.edu.au/siteassets/pdf-
files/industry-training/learner-workbooks/sithccc202_appetisers-and-salads-_lw.pdf
• https://www.google.com/search?q=kitchen+shears&tbm=isch&ved=2ahUKEwj3wJ7WqabrAh
UcJqYKHWoiAKgQ2-
cCegQIABAA&oq=kitchen+shears&gs_lcp=CgNpbWcQAzIHCAAQsQMQQzIFCAAQsQMyBA
gAEEMyAggAMgIIADICCAAyAggAMgIIADICCAAyAggAUNn1AViEngJgu6QCaABwAHgAgA
GECIgBhAiSAQM3LTGYAQCgAQGqAQtnd3Mtd2l6LWltZ8ABAQ&sclient=img&ei=fJw8X_eS
EpzMmAXqxIDACg&bih=730&biw=1519&client=firefox-b-d&hl=en
• hhttps://www.youtube.com/watch?v=eX2d_BnEve8