CABATUAN NATIONAL

COMPREHENSIVE HIGH SCHOOL

SERRANO STREET, CABATUAN,
ILOILO
Answer
Sheet
WEEK 7MODULE:
7
LO 3. PRESENT A RANGE OF APPETIZERS

Name: ____________________________________ Grade / Section: ______________

School: ________________________________________ Date: _____________________

Lesson 18 Cookery: Presenting Appetizers Attractively

What I Have Learned
Activity 1: Match Me!
Directions: Match Column A with Column B. Write the letter of the correct answer on the space provided
before the number.

COLUMN A COLUMN B
a. Bamboo Skewers
1. The most ecological picks for appetizer
b. Make it uniform
2. Consider the same color scheme of materials
c. Roll them up
3. To enhance the presentation of a cocktail using a small container
d. Put it in a shot glass
4. Give your appetizers an impressive appeal by rolling the appetizer
e. Individualize
5. Place appetizer on its own small plate for an elegant look

What I Can Do
Activity 2: Experience the real world independently!
Direction: Prepare and present actual plating by applying all the tips in plating appetizer attractively. Take a
picture and compile it for presentation of outputs and send to the messenger account of your teacher.
1. Make four kinds of canapés in hot and cold presentation.
2. Make four kinds of cold and hot hors d’ oeuvres presentation

Note: Safety first in performing your task. If you are done performing your task, try to check the
checklist below.
CRITERIA YES NO
I can…….
Use the same material throughout the presentation.
Use customize picks.
Infuse color into the presentation with surprises of ingredients.
Give the appetizer an impressive style.
Arrange all of the little dishes on a large serving platter in a circular pattern.
Use picks to hold ingredients.
Use shot glasses or cups in presentation.

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 PARENT/ GUARDIANS’ SIGNATURE OVER PRINTED NAME

NOTE:
If you answered all YES in all items, you are now ready to proceed to the next learning competency. If
you still have NO answer in any of these items, you are required to perform the missed task before you
proceed to the next learning competency.

Assessment
Multiple Choice: Read and understand the following questions carefully, choose the best answer on the given
choices. Write the letter of the correct answer on the space provided before the number.

1. What is the best technique to hold a piece of food together in presenting an appetizer?
a. arrange appetizer to a platter b. use of any disposable cup
c. put in a short glasses d. use skewers
2. What kind of appetizer is good for a cup or shot glass presentation?
a. mixed vegetable relishes b. oyster and slam cocktail
c. firm flaked and white fish d. salmon and cucumber bites
3. Which of the appetizers below can we apply the technique of roll up?
I. CANAPE III. OYSTER AND CLAM APPETIZER
II. HORS D’ OEUVRES IV. AMUSE BOUCE
a. I b. II c. III d. IV
4. What is the purpose of skewers in presenting appetizers?
a. hold pieces of food together b. used as garnish in appetizer
c. to beautify the presentation d. gives impressive appeal
5. What is the importance of presenting appetizer attractively?
a. Essential to the success of the dish as it taste b. It can turn a party into great success
c. To stimulate the appetite of the guest d. Simply we want to happen
6. What does it mean when you use labeled picks in the presentation?
a. additional attraction b. make it uniform c. induce colors d. customize it
7. How can you determine that the presentation of appetizer is successful?
a. well organized appetizer
b. use variety of skewers for attraction
c. use monochromatic colors to show neatness
d. use different materials through-out the presentation
8. What do you think is the CORRECT way in presenting a canapé to enhance its visual appeal?
a. individualize b. put it in a cup c. use any skewers d. arrange it in a short glass
9. Which is the most ecological friendly skewer?
a. bamboo b. plastics c. metal d. glass
10. Which of the tips of presenting appetizers below gives impressive appeal or style?
I. MAKE IT UNIFORM III. ROLL THEM UP
II. CUSTOMIZE IT IV. INDIVIDUALIZE
a. I b. II c. III d. IV
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 Lesson 19 Cookery: Sanitary Practices in Presenting Appetizers
What I Have Learned
Activity 1: Match Me!
Directions: Match Column A with Column B. Write the letter of the correct answer on the space provided
before the number.
COLUMN A COLUMN B

1. one of the safety and hygienic practices in preparing appetizers A. good personal hygiene
2. maintaining clean and odorless body by daily bath, wearing
clean clothes, taking plain and healthy food, maintaining clean B. Food poisoning
nails, preventing bad breath
3. one of the effects of not observing sanitary practices in C. Observing sanitary practices
presenting appetizer
4. use to clean up during food preparation and serving D. Towel
5. a kind of PPE in handling food
E. Gloves

What I Can Do
Activity 2: Let’s Do It
Direction: Prepare appetizer by observing sanitary practices. In performing the task ask your parent or
guardian to observe and accomplish the checklist below. Refer your score in the interpretation below the
checklist. Observe honesty in scoring. Take a picture and send it to the messenger account of your teacher.
Note: Safety first in performing your task. If you are done performing your task, try to check the checklist
below.
Checklist in observing sanitary practices
I ……………. Yes No
• Do cleaning and sanitizing the kitchen
• Do hand washing before and after touching something
• Do not wipe hands in clothing as this can easily transfer microbes and bacteria
Use paper towels to clean up during food preparation and serving
• Change gloves, utensils and dishes when changing functions
• Never run in food production or service areas
Prepare precooked frozen foods exactly as the directions/instructions on the packaging
• Have foods ready before serving time
• Prepare and cook only as much food as I intend to use
• Wash and sanitize flatware or other utensils, which fall on the floor
• Do not taste foods with any utensil used either to mix or stir food
• Pick up and hold all tableware by the handles
• Store tableware away from dust
• Am careful when lifting lids from hot food
• Turn handles of saucepans away from the front of the stove when cooking
• Wear complete Personal Protective Equipment
Score Interpretation
15- Excellent 13-14 – Very good 11-12 – Good 10 and below - Needs more practice

PARENT/ GUARDIANS’ SIGNATURE OVER PRINTED NAME

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Assessment
Multiple Choice: Read and understand the following questions carefully, choose the best answer on the given
choices. Write the letter of the correct answer on the space provided before the number.

1. Why is it required to observe high sanitary practices in presenting your appetizer?

a. Appetizer will not taste good if it is not sanitarily prepared.
b. Appetizer adds color to the meal if it is sanitarily prepared.
c. Appetizer will be taken in and health is at stake if it is not clean and safe.
d. appetizer is the main course so it must be clean and safe.
2. Beth chooses fresh vegetables every time she does marketing. She pares and cuts right away these
vegetables considering that they are fresh. The moment she serves the appetizer, she washes the
plate and uses it without drying. What statement best describes the situation?
a. Beth is doing right because she chooses fresh vegetables.
b. Beth washes the plate so it is expected that it is wet when she presents her appetizer.
c. Beth violated the sanitary standard when she pares and cuts vegetables without washing
them.
d. Beth is doing it right; fresh vegetables need not be washed during preparation.
3. Which one does not observe the principle of sanitation in food preparation?
a. routine equipment maintenance
b. observing personal hygiene
c. following proper dish washing procedure
d. using any kind of soap in cleaning, washing, disinfecting and sanitizing
4. Which would be an effect if we don’t observe high degree of sanitation during food preparation and
presentation?
a. Diner will experience satisfaction.
b. It may cause stomach discomfort or even food poisoning.
c. It may gain high satisfaction approval.
d. Diner will experience comfort and safety.
5. What is sanitation?
a. the development and application of sanitary measures for the sake of protecting health and
cleanliness
b. a practice conducive to maintaining health and preventing diseases through cleanliness
c. the act of making something completely clean and free from bacteria
d. the state or quality of being clean
6. Which one is NOT observing sanitation?
a. cleaning with soap and other detergent b. cleaning using sanitizer
c. cleaning with water alone d. cleaning using chlorine solution
7. Which situation shows sanitation practices in presenting appetizers?
a. holding a plate and leaving a finger print on it b. serving appetizers with one mess
c. serving appetizers with clean dry plate d. presenting appetizers with clean wet plate
8. What is the correct dishwashing procedure?
a. sanitize, wash ,dry and rinse b. wash, rinse, sanitize and dry
c. wash, sanitize, rinse and dry d. wash, dry, sanitize and rinse
9. Which one is NOT observing sanitation during food preparation?
a. Always wash hands with warm water and soap for 20 seconds before and after handling food.
b. Don’t cross contaminate by keeping away raw meat, poultry and fish from other food.
c. Marinate meat and poultry in an uncovered dish in the refrigerator.
d. Sanitize cutting boards, utensils and table with chlorine solution.
10. Why do we need to observe high degree of sanitation?
a. to make food more attractive
b. sanitation makes food more palatable
c. to assure health and safety among diners
d. to give visual appeal and palatability to diners

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