Target

Appetizers are foods, which stimulate the appetite, through their

attractive appearance, fragrance or appealing flavor. It is a small piece or
a portion 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.
This module deals with the skills and knowledge required in preparing and
presenting appetizers.
After going through this module, you are expected to:

1. Identify tools and equipment needed in the preparation of appetizers

2. Classify appetizers according to ingredients
3. Identify ingredients according to given recipe

A. Pick and Tell

Choose three tools and equipment below, and then identify the uses of your chosen
tools and equipment in the preparation of appetizers. Write your answer in separate
sheet of paper.

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 methods methods methods used
used are used used are are
advanced. are somewhat inadequate.
appropriate simple.
CRITERIA 4 3 2 1

1
 Comprehensiv Thorough Substantia Partial or not Misunderstan
e and l comprehensi ding or
comprehensi explanatio ve serious
ve n Explanation misconcepti
explanation o n on the
explanation
Relevant Highly Generally Somewhat Irrelevant
relevant relevant relevant

After the warm-up activity, proceed to the next topic about

appetizers.

Module 2 PREPARE APPETIZERS

Jump Start
For you to understand the lesson well, do the
activity that follows

Detect and Write

A. Identification. Read the statement carefully and write the correct word that
describes the statement. Write your answer in separate sheet of paper.
_____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

Discover

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 Learning Outcome 1
Perform Mise en Place

History of Appetizer
The Athenians originally introduced appetizers 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 were not follow up with a main
course, leaving everyone hungry and wanting more. It was not 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 classified as a liquid appetizer that
typically contained alcohol. In addition to inciting hunger like food appetizers, the
purposes for aperitifs also meant to help with the imminent digestion process. These
drinks would share from a single glass and passed around the table to all members of
the eating party. Aperitifs stilled utilized today, typically with the company of food
appetizers.
The word itself, "appetizer," as being used in America and England in 1860s, is
more of a local flavor than "hors d'oeuvres." For a time, appetizers 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 said that appetizers are the dishes that 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 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.
Mise’ En Place is a French term which means “set in place” that is you have
everything ready to cook and in its place. 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 easily.
Kitchen Tools and Equipment
Ball Cutter sharp edged scoop for cutting out balls of fruits and vegetables.
Rubber spatula used to scrape off contents in bowl
Channel knife small hand tool in making garnishes
Spatula used in manipulating food like spreading
Wire Whip used for mixing thinner liquids
Zester used to remove zest or citrus peels in thin strips
French knife for chopping, slicing and dicing
Paring knife used for trimming and paring fruits and vegetables
Butter curler used for making butter curls
Cutting board for cutting fruits and vegetables
Kitchen shear cutting device for ingredients like scissors
Potato Masher designed to press potato and cooked vegetables
Chiller for keeping cold foods chilled for service
Oven for baking
Other Tools and Equipment used in Preparing Appetizers

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 1. Measuring spoons used for measuring dry and liquid ingredients in small
quantity.
2. Measuring cups used to measure dry ingredients. They come in various sizes
and volumes.
3. Glass measuring cup is usually transparent. It is smooth in the inside with the
graduation mark on the outside to read. Used for measuring liquid ingredients
like water and oil.

4. Mixing bowls containers with smooth, rounded interior surfaces with no

creases to retain some mixture.
5. Mixing spoon used for mixing ingredients. It is made of wood in different sizes
and different length of the handle.
6. Paring knife used to remove the skin covering of fruit and vegetables.
7. Fork used to combine ingredients.
8. Container of different sizes and shapes.
9. Cooking range/stove
10.Refrigerator
11.Strainer/colander
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
serves on individual plate when guests seated. Sometimes this simply placed
on a platter and passed around. Hors d’oeuvres served cold or hot.
3. Canapés 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 serves 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 etc. The larger canapés are termed as ZAKUSKIS after the
Chef Zakuski.
4. Relishes/Crudités are pickled items, 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 Salads are small portions of salads and usually display the
characteristics found in most salads.
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 so thick that it cannot 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 appetizers. Fruits are good
appetizers because they give an attractive appearance, fragrance, appealing

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 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 are always easy to pick up with
the fingers, they should never be drippy or messy.
8. Finger foods are variety of appetizers wherein the only requirement is that you
keep everything small enough to be pick 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.
Alternatively, 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 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.
2. Spread- placed on top of the base so the garnish sticks to it without falling off.
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
Three types of spreads
a. Flavored butter- made from softened butters with flavorings
b. Flavored cream cheese- made from flavored butters, except cream cheese
substituted for the butter. Mixture of cream and butter can used.
c. Meat or Fish salad spreads- made from finely chopped meat or fish that are
spreadable. Seasons should checked carefully to make the spread more
stimulating to the appetite.
d. 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

b. Fish
c. Meats
d. Cheese, hard cooked egg slices

Guidelines for Assembling Canapés

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.

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

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with plastic and held for a short time under refrigeration. Safe food handling and
storage must observed.
Select harmonious flavor combinations in spreads and garnish such as:
A. Mustard and ham
B. Lemon butter and caviar
C. Pimiento cream cheese and sardines
D. Tuna salad and capers
E. Anchovy butter, hard cooked egg slice and olive

Make sure that at least one of the ingredients is spicy in flavor. A bland canapé
has little value as an appetizer.
Use high quality ingredients. Leftovers can used for canapés, but they must
carefully handle and stored to retain freshness.
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.
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 always served chilled, often on a bed of crushed ice.
Kinds of Cocktail Appetizers
1. Oyster and clams
2. Shrimp
3. Crab
4. Lobster
5. Fruits
6. Firm flake white fish
Relishes are raw or pickled vegetables cut into attractive shapes served as appetizers

1. Raw vegetables with dips - These are known as crudités (croo dee tays). Cru in
French means “raw”. Common bite size cut raw vegetables served with dips.
2. Dips- accompaniment to raw vegetables, and sometime potato chips and
crackers. Any mixture of spreads can used as dips. Proper consistency is
important to any dip. It must not be so thick that it cannot scooped up without
breaking the cracker.
3. 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

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 This are variety of food both hot and cold served as appetizers. The serving is
smaller in unit size or portion size that can eaten with forks from small plates or with
fingers.
1. Antipasto Italian appetizers- includes cured meats, seafood items, cheeses,
hard-boiled eggs, raw vegetables, and mushrooms.
2. Bruschetta- sliced of Italian bread that are toasted with brushed garlic, and
drizzled with olive oil, served with toppings.
3. Tapas- a small food item intended to be eaten with wine or other drinks
usually in bars. They 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 display an aspect of the chef’s cooking style and
talent and to welcome the guest.

Explore

Here are some enrichment activities for you to work on to master and
strengthen the basic concepts you have learned from this lesson.

Enrichment
Detect and Write: Identification. Read the statement carefully and write the correct
word that describes the statement. Write your answer in separate sheet of paper.
_____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

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Deepen

Take Me In
Classification. Classify the following ingredients listed below according to the parts of
canapés. Write each ingredient in the circled provided for. Write your answer in
separate sheet of paper.
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 Canapé Canapé

base spread garnish

Gauge
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 appetizers are made out of thin slices of bread in different
shapes?
A. relish B. cocktail C. hors d’ oeuvres D. canapé
2. It is small pieces or portions of highly seasoned food, usually served before a meal
to induce and stimulate one’s appetite.
A. appetizer B. dessert C. hamburger D. salad dressing
3. Which of the following knife is used for trimming and paring fruits and vegetables?
A. butcher knife B. French knife C. paring knife D. shears
4. Which of the following appetizers are made of seafood or fruit, usually with a tart or
tangy sauce?
A. canapé B. cocktail C. relish D. salad
5. This is a raw or pickled vegetables cut into attractive shapes served as appetizers.
A. canapé B. cocktail C. relish D. salad

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6. It refers to small portions of highly seasoned foods.
A. caviar B. crudités C. hors d’ oeuvres D. tapas
7. It is a bite-size open-faced sandwiches consist of tiny portions of food presented on
bases of bread, toast, or pastry easily handled and eaten.
A. canapé B. cocktail C. relish D. salad
8. Which of the following tools are sharp edged scoop used for cutting out balls of
fruits and vegetables.
A. ball cutter B. butter curler C. channel knife D. paring knife
9. Which of the following are the miscellaneous in hors d’ oeuvres that includes cured
meats, seafood items, cheeses, hard-boiled eggs, raw vegetables, and mushrooms.
A. antipasto Italian appetizers B. caviar
C. crudités D. tapas
10. What is the meaning of the French word Mise’ En Place?
A. set in place that is you have everything ready to cook and in its place.
B. set in time that you have finish everything in time
C. set in color that you have used asynchronous color in preparation
D. set your cloths that you wear a proper laboratory uniform