Del Sur Good Shepherd College Inc.

9
Brgy. Extension, Wao Lanao del Sur

TLE
Second Quarter, Module 1
Preparing Appetizers

Name: __________________________________________

Prepared by:

Quenie B. Barrera
Contact Number: 09109723283
Objectives: At the end of this lesson, you are expected to:
1. Identify and prepare the kitchen tools, equipment, and utensils needed in preparing
appetizers;
2. Classify appetizers;
3. Cite the nutritional value of appetizers;
4. Enumerate various ingredients and methods of preparing appetizers;
5. Present appetizers applying the fundamentals of plating;
6. Observe occupational health and safety practices in preparing appetizers; and
7. Store appetizers properly.

Pretest
Find out how much you already know about the lesson by answering the test below.
A. Matching Type
Match column A with column B. Write the letter of the correct answer in the blank
before each number. Write your answer on the space provided.
A B
_____1. Antipasto a. Cabbage/melon/upo wrapped in foil
_____ 2. Sensai b. Fruit juices, shakes, punches, and
wines
_____ 3. Appetizers c. Assortment of delicacies in bite-sized
portions
_____ 4. Canapés d. Small pieces of toast/bread topped
with seasoned food mixture
_____ 5. Hors d’oeuvres e. French term for bite-sized vegetable,
canapés, and fruits
_____ 6. Tuba and basi f. Local alcoholic drinks
_____ 7. Hot appetizer g. Japanese term for appetizer
_____ 8. Cold appetizer h. Italian term for appetizer
_____ 9. Pastries i. Rolls, muffins, cream puffs, éclairs
_____ 10. Hors d’oeuvres holder j. Grilled marshmallows, hamburgers,
shrimps, fish fillet, meat

B. Fill in the blanks with the correct word/group of words to complete the statement.
Choose your answer from the list in the box.

bite-sized in ice cream hot hors d’oeuvres

 fresh or preserved delicacies cold beverage
frozen or chilled transition over – the-coal canapés
Appetizers are an assortment of _______________ served in small or _______________
portions. They provide a natural _______________ to the main meal which can be served
according to temperature, that is they can be served _______________ or
_______________ grilled _______________ while beverage like punch, juice, and wine
should be served _______________. Fruit appetizers can be served _______________,
_______________, and _______________.
C. Classify the following appetizers into canapés, over-the-coal, party breads/pastries,
tasty tidbits, vegetables, and hors d’oeuvres. Write your answers on the lines
provided.
1. Biscuits with jam __________________________
2. Empanaditas __________________________
3. Fancy rolled sandwiches __________________________
4. Assorted nuts __________________________
5. Dices cheese on cocktail sticks __________________________
6. Grilled cocktail hotdogs __________________________
7. Mini-muffins __________________________
8. Celery with peanut butter __________________________
9. Cucumber slices with dips __________________________
10. Toast with liverwurst __________________________
11. Stuffed eggs __________________________
12. Fish croquette __________________________
13. Mini-roll __________________________
14. Grilled fish fillet strips __________________________
15. Chicken croquettes __________________________

D. Explain.
1. Why are appetizers served before the main meal?
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
2. What is the basic difference between hot appetizers from cold appetizers?
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________

Activity 1.
 Line up different kitchen tools, utensils, and equipment on the table. Identify the
name of each tool, utensil, and equipment. Explain how it is used. Take pictures of each
kitchen tools, utensils, and equipment that can be found in your home and paste it on a long
bond paper.

Activity 2.
Present a video on waste management showing proper classification of waste
materials, implemention of 3Rs, and modern ways of managing garbage like the use of
incinerators, compactors, and other mechanisms.

Post Test
Find out how much you already know about the lesson by answering the test below.
E. Matching Type
Match column A with column B. Write the letter of the correct answer in the blank
before each number. Write your answer on the space provided.
A B
_____1. Antipasto k. Cabbage/melon/upo wrapped in foil
_____ 2. Sensai l. Fruit juices, shakes, punches, and
wines
_____ 3. Appetizers m. Assortment of delicacies in bite-sized
portions
_____ 4. Canapés n. Small pieces of toast/bread topped
with seasoned food mixture
_____ 5. Hors d’oeuvres o. French term for bite-sized vegetable,
canapés, and fruits
_____ 6. Tuba and basi p. Local alcoholic drinks
_____ 7. Hot appetizer q. Japanese term for appetizer
_____ 8. Cold appetizer r. Italian term for appetizer
_____ 9. Pastries s. Rolls, muffins, cream puffs, éclairs
_____ 10. Hors d’oeuvres holder t. Grilled marshmallows, hamburgers,
shrimps, fish fillet, meat

F. Fill in the blanks with the correct word/group of words to complete the statement.
Choose your answer from the list in the box.

bite-sized in ice cream hot hors d’oeuvres

 fresh or preserved delicacies cold beverage
frozen or chilled transition over – the-coal canapés
Appetizers are an assortment of _______________ served in small or _______________
portions. They provide a natural _______________ to the main meal which can be served
according to temperature, that is they can be served _______________ or
_______________ grilled _______________ while beverage like punch, juice, and wine
should be served _______________. Fruit appetizers can be served _______________,
_______________, and _______________.
G. Classify the following appetizers into canapés, over-the-coal, party breads/pastries,
tasty tidbits, vegetables, and hors d’oeuvres. Write your answers on the lines
provided.
16. Biscuits with jam __________________________
17. Empanaditas __________________________
18. Fancy rolled sandwiches __________________________
19. Assorted nuts __________________________
20. Dices cheese on cocktail sticks __________________________
21. Grilled cocktail hotdogs __________________________
22. Mini-muffins __________________________
23. Celery with peanut butter __________________________
24. Cucumber slices with dips __________________________
25. Toast with liverwurst __________________________
26. Stuffed eggs __________________________
27. Fish croquette __________________________
28. Mini-roll __________________________
29. Grilled fish fillet strips __________________________
30. Chicken croquettes __________________________

H. Explain.
3. Why are appetizers served before the main meal?
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
4. What is the basic difference between hot appetizers from cold appetizers?
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
Performance Task

Do the following activities in a long bond paper and put it in a long folder:
1. Collect at least 10 recipes of appetizers
2. Demonstrate making one type of the following appetizers. Make a
documentation of this.
a. Canapés
b. Tasty tidbits
c. Beverages

Reference
Learning and Living in the 21st Century. Cookery. Worktext in Technology and Livelihood
Education.