9

SPECIALIZATION
(COOKERY)

MARLON B. FERRIOL
Author
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TLE 9-COOKERY
D e p aQuarter
r t m e 1-Week
n t o f 3E d u c a t i o n • R e p u b l i c o f t h e P h i l i p p i n e s
 This module in Cookery is a continuing course of your exploratory in your Grade 7 and Grade
8 TLE subject. It covers varied opportunities to explore, innovate, and create recipes. It is crafted
that focuses on the key concepts and to demonstrate the core competencies prescribed by TESDA in
the Training Regulation in Cookery.

In this module, you will undergo a series of learning activities that will develop your skills
and bring them to the next level. Upon completion of this course, the learnings and skills you
acquired will be your passport to many job opportunities in the near future.

At the end of this module, you are expected to:

LO 1 Perform Mise en Place

o Identify the origin of appetizer;

o Identify tools and equipment needed in the preparation of appetizers, and
o classify appetizers according to ingredients.

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.

COLUMN A COLUMN B

____ 1. Originally introduced appetizer as the buffet in the early a. Romans

third century.
____ 2. It is a liquid appetizer that typically contains alcohol. b. Aperitifs
____ 3. It is the assortment of delicacies in bite sized portions. c. Appetizers
____ 4. Aperitifs came about and classified as liquid appetizer that d. Pampagana
typically contained alcohol.
____ 5. Filipino term used to describe the increase of appetite. e. Beginning of meal
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____ 6. This means set in place. f. Tuba

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____ 7 Best time to serve the appetizer. g. Buro

TLE 9-COOKERY
Quarter 1-Week 3
____ 8. Desire to satisfy any bodily need for craving food or drink. h. Mise en place
____ 9. A pickle made from grated unripe fruits and vegetable that i. Athenian
are popular in the Philippines.
____ 10. Filipino alcoholic beverage created from the sap of various j. Appetite
species of palm trees.

B. Identification: Identify the following kitchen tools, utensil and equipment used in
preparing appetizer. Write the letter of the correct answer.

_____1. It is a board where ingredients are placed to cut or chopped.

A. Cutting board B. Dummy board C. Shaping board D. White board
_____2. It is a cooking tool for beating eggs or blending ingredients.
A. Blender B. Cutting board C. Knife D. Wire whip
_____3. It used to press/crush potato and other cooked vegetables.
A. Garlic press B. Ice crusher C. Potato chips D. Potato masher
_____4. It is a utensil for decorative butter in food decoration.
A. Butter cake B. Butter curler C. Butter decor D. Butter mix
_____5. It is used to drain liquid off from food.
A. Colander B. Mixer C. Peeler D. Oven
_____6. A kitchen tool specifically used to remove skin of fruits and vegetables.
A. Blender B. Peeler C. Skinner D. Zester
_____7. It is used for carrying and serving food.
A. Serving bowl B. Serving pan C. Serving plate D. Serving tray
_____8. It is a utensil used to remove fine shreds of zest from fruits.
A. Cutter B. Knife C. Shredder D. Zester
_____9. It is used to open tin cans.
A. Can opener B. Cutter C. Knife D. Zester
_____10. It is an electric kitchen appliance used for mixing puree ad emulsify food.
A. Blender B. Colander C. Cutter D. Zester

WORD HUNT
Directions: Find the five various types of C S G H J A Y B C D
chemicals used for sanitizing and disinfecting
equipment and give their uses. H A S G H D J K L E
L Y L I P E R B N T
1. ______________
2. ______________ O P R C A R O D B E
3. ______________ R M T K O U K A F R
4. ______________
I L Y L O H J S H G
5. ______________
N W Z D Q S O A P E
E Q K M B K B L T N
Z S T E A M Q E M T
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TLE 9-COOKERY
Quarter 1-Week 3
 LO 1: Perform mise en place

1.1 identify the origin of appetizer, and

1.2 identify tools and equipment needed in the preparation of appetizers.

1.1 History of Appetizer

The dishes we serve before the main course are designed to increase the appetite and set the
tone for the meal. They occupy the mind and belly while dining guests wait for the centerpiece that
will satisfy their hunger to the fullest.

All through history, those who had the means to secure large quantities of food, and to
entertain, have enjoyed stretching the mealtime and conversation experience by serving a variety of
successive courses, beginning with finger foods, many of which were often on the salty side, to
stimulate the appetite. There is a sense of leisure and abandonment to it all; and certainly, of
abundance.

The Athenians originally introduced Appetizer as a buffet in the early third century B.C. They
would serve sea urchins, cockles, sturgeons, and garlic. However, they were unpopular to start, as
these tiny meals were not followed up with the 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 were classified as a liquid
appetizer that typically contained alcohol. In addition to inciting hunger like food appetizers, the
purposes for aperitifs were also meant to help with the imminent digestion process. These drinks
would be shared from a single glass and passed around the table to all members of the eating party.

Aperitifs are still utilized today, typically with the company of food appetizers. The word
itself, "appetizer," as being used in America and England in the1860s, is more of a local flavor than
"hors d'oeuvres." For a time, appetizers are 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 is said that appetizers are the dishes that can 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 are often served before dinner or at large family lunches.

Appetizers are served at the beginning of formal dinners or

meals. There’s also a connotation that appetizers are just for the
https://cdn.pixabay.com/photo/2010/12/13/10/25/a well privilege or rich. Even the barrio folks in the remote places of
ppetizer-2802_960_720.jpg the Philippines have their pampagana before they partake their
simple
meals in the evening. Our locals offer buro, grilled fish, kilawin, steamed clams, and the native and
lightly intoxicating drinks such as tuba and basi.
4

Appetizers are an assortment of delicacies, served in small or bite-sized portions, which also
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includes beverages taken before the meal or main course of the meal to stimulate one’s appetite.

TLE 9-COOKERY
Quarter 1-Week 3
These consists of a variety of food such as nuts, cheese, canapés, hors d’oeuvres, fancy cakes and
sandwiches, stuffed eggs, crunchy vegetable with dips, grilled fillets, shrimps, squids, oysters mussel,
cocktail hotdogs, sausage, meat, livers, hams, kinds of bacon, and chickens. For formal occasions,
wines or other drinks may be served with appetizers.
1.2 Kitchen Tools and Equipment
Mise en place pronounces as mi zã plas is a French culinary terminology, which means
“putting in place” or “set in place”. It means that you have set up everything, the required
organization, and arrangements of ingredients before cooking. In addition, this practice may also
apply to home kitchens.

You should be able to identify and prepare all the needed tools and equipment as well as all
the ingredients to make the necessary food preparation and ease of cooking.

Kitchen Tools and Equipment

Cutting Board Rubber Spatula Spatula - is a
- is a durable - is a utensil hand-held tool
board on which intended for that is used for
to place smooth lifting, flipping,
materials for scraping of the or spreading-
cutting fruits contents in food containers or
and vegetables. bowls without scratching the
surface.
Zester – is a Wire Whip - Blender - is a
kitchen utensil is a cooking kitchen and
used for utensil which laboratory
obtaining zest can be appliance used
from a lemon and other citrus used to blend to mix purée, or
fruit. ingredients smooth or to emulsify food
incorporate air into a mixture, and vegetables.
in a process known as
whisking or whipping.
Serving Trays - There are Paring Knife – used for French Knife - Also known as
different uses for serving peeling and trimming fruits and a cook's knife, It is an all-
trays including carrying vegetables. purpose knife that with a fine
food and sharp
beverages edge and
from one has a
place to curved tip for a more precise
another cut.
Butter Curler – is a kitchen Measuring Cups - is a kitchen Potato
tool designed to produce utensil used Masher -
decorative butter shapes to measure designed to
for use in food decoration. the volume of press potato
liquid or and cooked
solid vegetables
ingredients
such as sugar and flour
.
Other tools, utensils, and equipment in Preparing Appetizers
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1. Colander - is a kitchen utensil used to strain foods such as pasta or rice or to rinse vegetables.

TLE 9-COOKERY
Quarter 1-Week 3
2. Can Opener – kitchen tool used to open tin cans.
3. Frying Pans - is a flat-bottomed pan used for frying, searing, and browning foods.
4. Toaster - is a small electric appliance designed to expose various types of sliced bread to radiant
heat, browning the bread, so it becomes toast.
5. Mixing spoon - is a utensil used for mixing ingredients. It comes in different sizes and lengths of
the handle.
6. Peeler - is a kitchen tool consisting of a metal blade with a slot with a sharp edge attached to a
handle, used to remove the outer layer (the "skin" or "peel") of some vegetables, and fruits.
7. Fork - is used to combine ingredients.
8. Containers of different sizes and shapes.
9. Cooking range/stove
10. Refrigerator

ACTIVITY 1: Explain Briefly

1. Why are appetizers served before the meal?
2. What is Mise en place, and how is it important in preparing the appetizer and in all
aspects of cooking?
ACTIVITY 2: Research
Make a research about some local appetizers (pampagana) that our local practices
before the meal.

Place Local Appetizer Description

Example: - Bulacan is known for producing crispy and
delicious chicharon.
Bulacan Pork Chicharon - Locals serve chicharon as an appetizer by simply
dipping the pork skin (chicharon) to the self-made
suka (vinegar).
1.
2.
3.
4.
5.

Your answer will be rated using the rubric below.

SCORE CRITERIA
5 Present creatively and accurately conduct data research.
4 Present the research with accuracy but little inconsistency in the data research.
3 Present neat enough, but no relevance to the given topic.
2 Simply presented but with not so relevant to the topic assigned.
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1 Poorly done with inaccurate data research.

TLE 9-COOKERY
Quarter 1-Week 3
 ACTIVITY 3. In preparation for your hands-on activity, make an inventory of tools,
utensils, and equipment in preparing the appetizer found in your home kitchen. From among your list,
choose five (5) tools and explain its function. Follow the format given below.

NO. OF CONDITION NAME OF IMAGE DESCRIPTION

AVAILABLE TOOL/UTENSIL/ (maybe an actual AND USE
TOOL EQUIPMENT picture, drawn or cut
out from a magazine
2 functional blender a kitchen
appliance used for
mixing liquids

Your answers will be rated using the scoring rubric below:

CRITERIA 1 2 3
Fair Good Very Good
Clarity and Listed two tools and Listed three tools with Has exceptionally
conciseness below with its its functions listed four or more
functions tools and its function
Comprehensiveness Details of more than Details of two tools Details written were
three tools including its including its functions complete and easy to
functions were were confusing understand
confusing
Relevance more than three tools Two tools including its All tools listed are
including its functions functions are not highly related in the
are not related in related in preparing the preparation of
preparing the appetizer appetizer appetizer
Over-all Presentation Few evidences of effort The presentation of the Well-prepared
were shown in the activity is plain and presentation of the
presentation of the helpful activity
activity

Knowing and identifying the different tools, utensils, and equipment in preparation of
appetizer helps easy accomplishment of tasks The convenience of how to operate or use different
equipment simply provides you an avenue for free hassle movements in performing or doing
your task. It is also relevant that aside from knowledge about it, you should also learn the proper
maintenance and storage of your tools and equipment.
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TLE 9-COOKERY
Quarter 1-Week 3
 A. Matching Type: Match column A with column B. Write the letter of the correct answer
in the blank before each number.
_______1 Mise en place A. It is used to strain foods
_______2 Paring knife B. It is used to produce decorative butter shapes
_______3 Rolling pin C. It is also known as the chefs’ knife
_______4 Can opener D. It means putting in place
_______5 Spatula E. It is used to open tin cans
_______6 Wire whip F. It is used in keeping food cold
_______7 refrigerator G. It is used for lifting, flipping and spreading
_______8 French knife H. It is used to blend ingredients and incorporate
mixtures
_______9 Butter curler I. It is used to shape and flatten the dough
______10 colander J. It is used for peeling fruits and vegetables

B. Identify the tools to use in doing the recipe below.

Quick Tortilla Pinwheel

https://www.tasteofhome.com/recipes/quick-tortilla-pinwheels/

1 c sour cream 1/2 c finely shredded cheddar cheese

1 pack (8 ounces) cream cheese, softened 1 tbsp lime juice
3/4 c sliced green onions 1 tbsp seeded jalapeno pepper (minced)
8 -10 pcs of flour tortillas ( approx. 8 inches) Salsa or picante sauce

Procedure:
Combine the first 6 ingredients in a bowl. Spread on 1 side of tortillas and roll up tightly.
Wrap and refrigerate for at least 1 hour. Slice into 1-inch per piece. Serve with salsa or Picante sauce.

Name of Tool/s or Equipment to Function (Base on the recipe)

be used
a.
b.
c.
d.
e.
f
g
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TLE 9-COOKERY
Quarter 1-Week 3
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.

COLUMN A COLUMN B

____ 1. Originally introduced appetizer as the buffet in the early a. Romans

third century.
____ 2. It is a liquid appetizer that typically contains alcohol b. Aperitifs
____ 3. It is the assortment of delicacies in bite sized portions c. Appetizers
____ 4. Aperitifs came about and classified as liquid appetizer that d. Pampagana
typically contained alcohol.
____ 5. Filipino term used to describe the increase of appetite e. Beginning of meal
____ 6. This means set in place f. Tuba
____ 7 Best time to serve the appetizer g. Buro
____ 8. Desire to satisfy any bodily need for craving food or drink h. Mise en place
____ 9. A pickle made from grated unripe fruits and vegetable that i. Athenian
are popular in the Philippines.
____ 10. Filipino alcoholic beverage created from the sap of various j. Appetite
species of palm trees

B. Identification: Identify the following kitchen tools, utensil and equipment used in
preparing appetizer. Write the letter of the correct answer.

_____1. It is a board where ingredients are placed to cut or chopped.

A. Cutting board B. Dummy board C. Shaping board D. White board
_____2. It is a cooking tool for beating eggs or blending ingredients.
A. Blender B. Cutting board C. Knife D. Wire whip
_____3. It used to press/crush potato and other cooked vegetables.
A. Garlic press B. Ice crusher C. Potato chips D. Potato masher
_____4. It is a utensil for decorative butter in food decoration.
A. Butter cake B. Butter curler C. Butter decor D. Butter mix
_____5. It is used to drain liquid off from food.
A. Colander B. Mixer C. Peeler D. Oven
_____6. A kitchen tool specifically used to remove skin of fruits and vegetables.
A. Blender B. Peeler C. Skinner D. Zester
_____7. It is used for carrying and serving food
A. Serving bowl B. Serving pan C. Serving plate D. Serving tray
_____8. It is a utensil used to remove fine shreds of zest from fruits.
A. Cutter B. Knife C. Shredder D. Zester
_____9. It is used to open tin cans.
A. Can opener B. Cutter C. Knife D. Zester
9

_____10. It is an electric kitchen appliance used for mixing puree ad emulsify food.
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A. Blender B. Colander C. Cutter D. Zester

TLE 9-COOKERY
Quarter 1-Week 3
 Directions: Give your answer based on your experience in discussing the lesson.

1. Why is it important to identify the tools and equipment used in preparing appetizer, and learn their
uses?
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
________________________________________________________________________________

Leizlee Bautista-Daowag
Team Leader

Vanessa M. Tabermio
Validator

Justine Montoya
Illustrator

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TLE 9-COOKERY
Quarter 1-Week 3