NAME: ______________________________ SCORE: ___________________

GRADE & SECTION: ________________ TEACHER: ________________

MODULE IN TLE 9
COOKERY
First Quarter
Week 5

MOST ESSENTIAL LEARNING COMPETENCY

• Prepare a range of appetizers (TLE_HECK9PA- Id-h-4)
OBJECTIVES
1. Identify the types of hors d’ oeuvres
2. Differentiate between hot and cold appetizers
3. Prepare a variety of appetizers
4. Follow workplace safety procedures

PRE - TEST: TRUE OR FALSE

Directions: Write T if the statement is correct and F if the statement is incorrect.

Write the answer on a separate sheet of paper.

1. Bruschetta is Roman garlic bread consisting of a slice of Italian bread that is

toasted, rubbed with brushed garlic, and drizzled with olive oil, served with
toppings like canapés.
2. Tapas are the Spanish term literally means “lid.”
3. Hors D’ Oeuvres are small portion of high seasoned foods, a combination of
canapés, olives, stuffed celery, pickled radishes and fish.
4. Caviar is salted roe, or eggs, of the sturgeon. In the United States and Canada,
any product labeled simply “caviar” must come from sturgeon.
5. Amuse Bouche a tiny appetizer or hors d’ oeuvres offered to guest seated at
their tables either before or after they have ordered from the menu.
6. Hot hors d’oeuvres are served between the soup and fish course.
7. Plate of hors d’oeuvres may consist of shrimps, smoked beef, poached egg,
Spanish sardines and lettuce; sauce can be served at the side.
8. Grisson platter may consist of two kinds of cold meat, such as ham, smoked
beef, peppered ham. Sauce can be served at the side.
9. Assorted hors d’oeuvres can be served in special portioned platters with dishes
or even from a serving cart.
10. Hors d’oeuvres platter is a well-presented platter with a limited choice of
simple or more expensive foods.

2
 Lesson
Prepare a Range of Appetizer
2

Hors D’ Oeuvres are small portion of high seasoned foods, 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 often served preceding a meal.
They are served as the food at cocktail parties involving alcoholic beverages and
it served cold or hot.

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 – a meat that has been preserved through ageing, drying,
canning, salting, brining or smoking. The goal of curing is to slow spoilage
and prevent the growth of microorganisms.
Examples: Salami, prosciutto, bologna, boiled ham

 Seafood items-Canned items like sardines, anchovies, and tuna

 Cheeses – provolone, mozzarella

3
  Hard cooked egg and stuffed eggs

 Relishes – raw vegetables

 Mushrooms and other vegetable

 Cooked dried beans and other firm vegetables in a piquant vinaigrette

2. Bruschetta – Roman garlic bread consisting of a slice of Italian bread that is

toasted, rubbed with brushed garlic, and drizzled with olive oil, served with
toppings like canapés. The best known topping is a seasoned mixture of diced
fresh tomatoes and olive oil. Meats, cheeses, cooked dried beans and raw and
cooked vegetables are all appropriate.

4
3. Tapas – the Spanish term literally means “lid.” 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. The original tapa is thought to be
small bit of food, perhaps a slice of cured ham placed on top of a glass of
sherry.

4. Caviar – salted roe, or eggs, of the sturgeon. In the United States and
Canada, any product labeled simply “caviar” must come from sturgeon. Roe
from any other fish must be labeled as such (white fish caviar). Caviar is
given the name of the species of sturgeon it is taken from Beluga, Osetra,
Sevruga.

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.

HOT AND COLD APPETIZERS

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.

5
B. COLD HORS D’OEUVRES
- Should stimulate appetite, and therefore should always be served at the
first course in the menu.

TYPES OF COLD D’OEUVRES

1. Plate of Hors d’oeuvres - may consist of shrimps, smoked beef, poached

egg, Spanish sardines and lettuce, sauce can be served at the side.

2. Grisson Platter - may consist of two kinds of cold meat, such as ham,
smoked beef, peppered ham. Sauce can be served at the side.

3. 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 consist of
shrimps with jelly, asparagus tip with mushrooms, sardines with onion
rings, tomatoes stuffed with salad and chicken loaf.

4. Assorted hors d’oeuvres - can be served in special portioned platters with

dishes or even from a serving cart.

6
 5. 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.

SAMPLE RECIPE

BACON WRAPPED SEA SCALLOP

Prep Time: 10 minutes

Cook Time: 18 minutes
Total Time: 28 minutes
Servings: 5
Author: Vanjo Merano

Ingredients:
• 9 to 12 pieces large sea scallops
• 9 to 12 strips of bacon
• 1 teaspoon garlic powder
• 14 teaspoon salt
• 1/4 cup unsalted butter sliced into small cubes
• 2 teaspoons minced flat leaf parsley

Instructions:
1. Preheat oven to 375F
2. Place the scallops in a bowl. Add garlic powder and salt. Rub all over the
scallops.
3. Wrap 1 strip of bacon on the sides of a scallop. Secure by inserting a toothpick
into the scallop. Do this step until all the scallops are wrapped with bacon.

7
4. Arrange the bacon wrapped scallops on a baking tray. Bake for 15 to 18
minutes.
5. Remove from the oven. Top each piece with a cube of butter.
6. Arrange in a serving plate. Sprinkle minced parsley all over the scallops.
7. Serve. Share and enjoy!

PANDESAL AND SARDINES PIZZA

Prep Time: 10 minutes

Cook Time: 8 minutes
Total Time: 18 minutes
Servings: 2
Author: Vanjo Merano

Ingredients:
• 2 to 3 pieces pandesal
• 2 155 g small cans sardines in tomato sauce
• 3/4 cups shredded cheddar cheese
• 3 tablespoons tomato paste
• A pinch of Italian seasoning optional
• 1 tablespoon chopped flat leaf parsley
• 1 teaspoon red pepper flakes

Instructions:
1. Preheat oven to 370F
2. Slice the pandesal in half. Set aside
3. Open the cans of sardines. Separate the fish from the tomato sauce.
4. Combine tomato paste, 2 tablespoons of sauce from the sardines, and Italian
seasoning. Stir.
5. Spread the tomato paste mixture over every slice of pandesal. Arrange 1 to 2
pieces of sardines over each pandesal. Top with a generous amount of cheese.
6. Arrange on a baking tray. Bake for 5 to 8 minutes.
7. Remove from the oven. Top with parsley and red pepper flakes. Serve as snack.
8. Share and enjoy!

8
POST TEST: TRUE OR FALSE

Directions: Write T if the statement is correct and F if the statement is incorrect.

Write the answer on a separate sheet of paper.

1. Bruschetta is Roman garlic bread consisting of a slice of Italian bread that is

toasted, rubbed with brushed garlic, and drizzled with olive oil, served with
toppings like canapés.
2. Tapas are the Spanish term literally means “lid.”
3. Hors D’ Oeuvres are small portion of high seasoned foods, a combination of
canapés, olives, stuffed celery, pickled radishes and fish.
4. Caviar is salted roe, or eggs, of the sturgeon. In the United States and Canada,
any product labeled simply “caviar” must come from sturgeon.
5. Amuse Bouche a tiny appetizer or hors d’ oeuvres offered to guest seated at
their tables either before or after they have ordered from the menu.
6. Hot hors d’oeuvres are served between the soup and fish course.
7. Plate of hors d’oeuvres may consist of shrimps, smoked beef, poached egg,
Spanish sardines and lettuce; sauce can be served at the side.
8. Grisson platter may consist of two kinds of cold meat, such as ham, smoked
beef, peppered ham. Sauce can be served at the side.
9. Assorted hors d’oeuvres can be served in special portioned platters with dishes
or even from a serving cart.
10. Hors d’oeuvres platter is a well-presented platter with a limited choice of
simple or more expensive foods.

9
 MODULE IN TLE 9
COOKERY
First Quarter
Week 6

MOST ESSENTIAL LEARNING COMPETENCY

• Present a range of appetizers (TLE_HECK9PA- Id-h-4)

OBJECTIVES:
1. Identify the types of cocktail and relishes
2. Prepare a variety of appetizers
3. Follow workplace safety procedures

Pre – Test: JUMBLED LETTERS

Directions: Given the scrambled letters below, unscramble them to get a word
or a group of words related to cocktail and relishes. Write your answer on a
separate sheet of paper.

1. CKLOCATIS

2. LSBOETR

3. SRMIPHS

4. OSYRETS

5. FUITRS

6. CMUUBCER

7. CLEERY

8. CLIAUWEFLOR

9. CRAORTS

10. HELLS

10
 Lesson
Prepare a Range of Appetizer
2

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

Oysters and Clams on the half shell Shrimps

Lobster

Crab meat Fruits

11
RELISHES

Relishes are raw or pickled vegetables cut into attractive shapes served as
appetizer.

Relishes include two categories:

1. Raw vegetables with dips. This is 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.

12
 SAMPLE RECIPE
COCKTAIL

BREADED BUTTERFLY SHRIMP

Prep Time: 30 minutes

Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 4
Author: Vangis

Ingredients:
• 500 grams large-sized shrimp
• 2 pieces raw eggs, beaten
• 2 cups panko breadcrumbs
• 1 tablespoon fresh parsley, chopped (optional)
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ginger powder
• 1/2 teaspoon paprika powder (optional)
• Salt and pepper to taste
• Cooking oil for frying

Instructions:

Part 1
1. Remove head, peel, and devein the shrimp. Tail intact.
2. Using a knife, slice lengthwise then open the cut to butterfly the shrimp.

Part 2.
1. In a bowl, combine flour, paprika, garlic powder, ginger powder, salt and
pepper.
2. In a separate bowl, pour beaten eggs then add a little water.
3. In another bowl, combine panko breadcrumbs and chopped parsley.

Part 3
1. Holding the tail, dredge the shrimp into flour mixture then dip in egg mixture.
2. Dredge again the shrimp into flour mixture then dip in egg mixture.
3. Press into breadcrumbs to coat evenly. Repeat for the remaining shrimp.

Part 4.
1. In a skillet, heat oil then deep fry breaded shrimp for 2 minutes or until golden
brown.
2. Drain on paper towel. Serve with dipping sauce.

13
RELISH/CRUDITE

GREEN GODDESS DIP WITH CRUDITÉS

Prep Time: 15 minutes

Chill Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 8
Author: myrecipe.com

Ingredients
• 1 ripe avocado, peeled, pitted, cut into large pieces
• 2 tablespoons lemon juice
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh basil
• 2 scallions, white and light green parts, sliced
• 1 small clove garlic, roughly chopped
• 2 tinned anchovy fillets, rinsed, patted dry and chopped, optional
• 1/2 cup reduced-fat mayonnaise
• 1/2 cup sour cream
• Salt and pepper
• Assorted crudités such as carrots, celery, fennel, bell peppers and cherry
tomatoes

Instructions:

1. Combine avocado, lemon juice, parsley, basil, scallions, garlic and anchovies,
if desired, in a food processor.
2. Process, stopping and scraping down sides of bowl as needed, until smooth,
with some green flecks remaining.
3. Add mayonnaise and sour cream.
4. Pulse to blend.
5. Season with salt and pepper.
6. Transfer dip to a bowl, cover and chill for at least 2 hours.
7. Taste and season with salt and pepper.
8. Serve with assorted crudités for dipping.

14
Post Test: JUMBLED LETTERS

Directions: Given the scrambled letters below, unscramble them to get a word
or a group of words related to cocktail and relishes. Write your answer on a
separate sheet of paper.

1. CKLOCATIS

2. LSBOETR

3. SRMIPHS

4. OSYRETS

5. FUITRS

6. CMUUBCER

7. CLEERY

8. CLIAUWEFLOR

9. CRAORTS

10. HELLS

15
 MODULE IN TLE 9
COOKERY
First Quarter
Week 7

MOST ESSENTIAL LEARNING COMPETENCY

• Prepare a range of appetizers (TLE_HECK9PA- Ii-5)
OBJECTIVES
1. Identify the fundamental of plating
2. Identify the accompaniments of appetizers
3. Present appetizers attractively
4. Observe sanitary practices in presenting appetizers

Pre – Test: TRUE or FALSE

Directions: Write True if the statement is correct and False if the statement is
incorrect. Write your answers in a separate sheet of paper.

1. Plate presentation requires skills, style and creativity.

2. Plan for variety of shapes and forms
3. Texture is a strictly visual consideration and important in plating in menu
planning.
4. Two or more colors on a plate are usually more interesting than one.
5. Use garnish to balance out a plate by providing additional element.
6. Simplicity is more attractive than complicated designs.
7. Centerpiece is always in the center.
8. Think of the platter as part of the whole.
9. Use garnish to balance out a plate by providing additional element.
10. In designing a platter, let the guest see the best side of everything.

16
 Lesson
Prepare a Range of Appetizer
2

FRUIT APPETIZER
Fruit Appetizers 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).

SAMPLE RECIPE
FRUIT KEBABS
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6
Author: LYUBOMIRA

Ingredients:
• Pineapple honey dew
• Grapes strawberries,
• Blueberries kiwi
• wooden skewers

Instructions:
1. Prepare the fruit by washing, pat drying and slicing if necessary.
2. Get the wooden skewers ready.
3. Thread the fruit onto the skewers.

17
CHIPS AND DIPS
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.

SAMPLE RECIPE
CHILE CON QUESO
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 14
Author: ELAINE JOHNSON

Ingredients:
• 1 3/4 cups chopped onion (1 large)
• 2 tablespoons salted butter
• 1 cup fresh, fairly liquidy hot salsa
• 1 pound shredded processed American cheese, such as Velveeta
• 1/2 cup plain whole-milk yogurt
• 1 to 2 tbsp. hot sauce, such as Tapatío
• Bell pepper strips and tortilla chips

Instructions:
1. Preheat a serving bowl with boiling water.
2. In a large saucepan over medium-high heat, sauté onion in butter until soft,
10 minutes.
3. Stir in salsa, bring to a boil, and remove from heat.
4. Add cheese and stir until mostly melted, 3 minutes.
5. Stir in yogurt and hot sauce and cook over medium-low heat until steaming
(don't simmer), 5 minutes.
6. Drain water from serving bowl, add chile con queso, and serve with bell pepper
strips and tortilla chips.

18
FINGER FOODS
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.

SAMPLE RECIPE
CHEESE STICKS
Prep Time: 10 minutes
Cook Time: 6 minutes
Total Time: 16 minutes
Servings: 6
Author: VANJO MERANO

Ingredients:
• 7 ounces cheddar cheese sliced into individual strips
• (I used Pinoy cheese for this recipe)
• 30 pieces spring roll lumpia wrapper
• 1 cup cooking oil

Instructions:
1. Wrap the cheeses in spring roll wrapper
2. Heat the pan and pour-in the cooking oil. Let the oil heat-up for a few minutes.
(Use a smaller pan to save oil)
3. Deep-fry the cheese in spring roll wrapper (uncooked cheese sticks) for 4
minutes or until the color of the spring roll wrapper turns golden brown.
4. Remove from the pan and place in a plate with paper towel. Let stand for a
few minutes for the oil to drain.
5. Serve with mayonnaise and ketchup dip. Share and enjoy!

19
 Lesson
Prepare a Range of Appetizer
3

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.

20
 • 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.

21
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.

22
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.

23
Post Test: TRUE or FALSE

Directions: Write True if the statement is correct and False if the statement is
incorrect. Write your answers in a separate sheet of paper.

1. Plate presentation requires skills, style and creativity.

2. Plan for variety of shapes and forms
3. Texture is a strictly visual consideration and important in plating in menu
planning.
4. Two or more colors on a plate are usually more interesting than one.
5. Use garnish to balance out a plate by providing additional element.
6. Simplicity is more attractive than complicated designs.
7. Centerpiece is always in the center.
8. Think of the platter as part of the whole.
9. Use garnish to balance out a plate by providing additional element.
10. In designing a platter, let the guest see the best side of everything.

24
 MODULE IN TLE 9
COOKERY
First Quarter
Week 8

MOST ESSENTIAL LEARNING COMPETENCY

• Store appetizers (TLE_HECK9PA- Ij-6)
OBJECTIVES
1. Utilize quality trimmings
2. Keep appetizers in appropriate conditions to maintain their freshness,
quality, and taste

Pre – Test: MULTIPLE CHOICE

A. Directions: Read the following questions carefully and choose the letter that
best describes the answer. Write your answer in a separate sheet of paper.
1. Which of the following storing technique could be done to keep food cold or
cool?
A. Chilling C. Freezing
B. Cold storage D. Refrigerate
2. Which of the following is the process of preserving food by means of
refrigeration?
A. Chilling C. Freezing
B. Cold storage D. Refrigerate
3. Which of the following storing technique could be done to refrigerate or to
reduce the temperature of food?
A. Chilling C. Freezing
B. Cold storage D. Refrigerate
4. Which of the following activities is done to maintain freshness and avoid
spoilage of appetizers?
A. Chilling C. Freezing
B. Cooking D. Storing
5. Which of the following is not a tool or equipment use in storing appetizers?
A. Chiller C. Plate
B. Containers D. Refrigerator

25
B. JUMBLED LETTERS
Directions: Rearrange the jumbled letters below to form the correct word.
Write the answer in a separate sheet of paper.

1. C E H L I L R

R F R G I E E T O R R A
2.

3. C E H L I L R

4. C O D L O S A T G E R

5. C N T A I O N E R

26
 Lesson
Store Appetizers
4

STORE APPETIZER

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

27
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.

28
Post Test: MULTIPLE CHOICE

A. Directions: Read the following questions carefully and choose the letter that
best describes the answer. Write your answer in a separate sheet of paper.
1. Which of the following storing technique could be done to keep food cold or
cool?
A. Chilling C. Freezing
B. Cold storage D. Refrigerate
2. Which of the following is the process of preserving food by means of
refrigeration?
A. Chilling C. Freezing
B. Cold storage D. Refrigerate
3. Which of the following storing technique could be done to refrigerate or to
reduce the temperature of food?
A. Chilling C. Freezing
B. Cold storage D. Refrigerate
4. Which of the following activities is done to maintain freshness and avoid
spoilage of appetizers?
A. Chilling C. Freezing
B. Cooking D. Storing
5. Which of the following is not a tool or equipment use in storing appetizers?
A. Chiller C. Plate
B. Containers D. Refrigerator

B. JUMBLED LETTERS
Directions: Rearrange the jumbled letters below to form the correct word.
Write the answer in a separate sheet of paper.

1. C E H L I L R

R F R G I E E T O R R A
2.

3. F R Z E E E R

4. C O D L O S A T G E R

5. C N T A I O N E R

29
ANSWER KEYS

Week 5 Week 6
Pre – Test and Post Test Pre – Test and Post Test
1. TRUE 1. Cocktails
2. TRUE 2. Lobster
3. TRUE 3. Shrimps
4. TRUE 4. Oysters
5. TRUE 5. Fruits
6. TRUE 6. Cucumber
7. TRUE 7. Celery
8. TRUE 8. Cauliflower
9. TRUE 9. Carrots
10. TRUE 10. Shell

Week 7
Pre – Test and Post Test
1. TRUE
2. TRUE
3. FALSE
4. TRUE
5. TRUE
6. TRUE
7. FALSE
8. TRUE
9. TRUE
10. TRUE

Week 8
Pre – Test and Post Test
A. B.
1. D 1. CHILLER
2. B 2.REFRIGERATOR
3. A 3. FREEZER
4. D 4.COLD STORAGE
5. C 5. CONTAINER

30
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32