Name: Date: Score:

Subject: T.L.E. - Specialization (CAREGIVING 10) Grade Level: 10

Lesson Title: Principles and Procedures in Preparing Appetizers
(TLE_HECGCM9-12-Ia-d-1)
Lesson Competency: Prepare a range of appetizers SLM Number:
Enabling Objectives: Quarter 1- Module 3
1. Discuss the principles and procedures in preparing
appetizers.

References:
Curriculum Guide/Learning Materials
TLE 10 – Caregiving/ Quarter 1 Learning Module 3

Pretest:
Direction: Multiple Choice: Choose the best answer. Write your answer on the space provided before
the number provided.

________1. Which of the following is Not considered as appetizer?

A. ham rolls C. cheese cubes
B. kebab D. sandwich
________2. When is the best time to serve an appetizer?
A. before the meal C. after the main meal
B. during the meal D. None of the above
________3. Which of the following must be kept out of the danger zone temperatures while
food is being prepared?
A. assembled products C. dry ingredients
B. raw ingredients D. A and B
________4. What type of food should be kept at temperature above 71º Celsius?
A. cold food C. tenderizes the meat
B. hot food D. vegetable salad
________5. Why do we need to serve the appetizers? It is done to,
A. entice the appetite C. maintain the appeal
B. adds color to the meal D. None of these

Activities:
ACTIVITY 1. FISHING THE WORDS
Direction: Choose the appropriate words from the box below to complete the information needed
in the table.
For Appetizer Not for Appetizer
1.

2.

3.

4.

5.

ham rolls cheese cubes crab soup fruit salad adobo hors d’oeuvres
kebabs fried chicken karekare fried rice

Analysis:

Direction: Answer the following questions briefly based on activity 1:

Nerissa D. Teopis
JP Laurel corner Quirino Drive, Brgy. Poblacion, Kidapawan City
Telephone No.: (064) 57 241 44/ (064) 577 9654 TLE- Caregiving 10
Website: depedkidapawancity.com Email: [email protected] Grade X - Caregiving
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1. What items are considered as appetizer?

_____________________________________________________________________
_____________________________________________________________________

2. How many items are not considered as appetizer?

____________________________________________________________________
_____________________________________________________________________

3. Why do you need to serve appetizers in a meal?

_____________________________________________________________________
_____________________________________________________________________
4. How does serving appetizer affects the meal preparation?
_____________________________________________________________________
_____________________________________________________________________

Abstraction:
______ Information Sheet 1

Appetizers
Appetizers are small servings of food and beverages that helps in increasing the appetite
slightly. It is usually serve before the main meal.
They are also known as hors d'œuvres and vary from country to country.
They are snack items predominantly and cannot be too filling.
They are often serve along with cocktails or at a reception party.
They may also be served to while away the time until all the guests arrive for a celebratory
dinner.
An appetizer frequently doubles up as an entrée dish particularly during a formal meal which
includes several courses. (http://www.ifood.tv/network/ appetizer)

Principles and Procedures involved in preparing appetizers

1. Serving a party of 100 guests could mean making and arranging 600 or more varied
pieces. The cold-food expert is expected to put in many work hours requiring not only
patience but also staying powers as well as skill and attention to detail.
2. Plan preparation of appetizers carefully because hors d’oeuvres and canapés do not keep
their appearance well for a long period of time.
3. Prepare the various parts of mini-foods separately ahead of time and assemble them as
close to serving time as possible.
4. Dry canapé bases should be stored dry to keep well for several days.
5. Bread bases may be cut ahead, but must be kept moist or frozen. Some bread- based
canapés can be made ahead and frozen if their toppings are foods that freeze well.
6. Butters and spreads hold well in the cooler or refrigerator when covered well, Some even
improve in flavor. However, these should be brought to room temperature before
application on the bases.
7. Garnishes may be cut, meat sliced and marinated and sauces prepared ahead.
8. Meatballs may be cooked ahead, stored in the cooler or refrigerator or frozen, and heated
in sauce at serving time.
9. Many canapés and hors d’oeuvres ingredients – fish, poultry, meats, eggs, and eggs
product – are good bacteria growers and must not stay long at room temperature.
10. Both raw ingredients and assembled products must be kept out of the danger zone
temperatures while food is being prepared.
11. Finished platters should be chilled before service. Once served they may have to stay at
room temperature for an hour or more before being eaten.
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12. Hot food should be kept at temperature above 71º Celsius or served immediately.
13. A miniature hibachi, fondue cooker, or chafing dish can be used to keep the hot food hot.
crushed ice will keep the cold ones cold.

Application:
Activity 2: What I have learned

Directions: Write your answer using the graphic organizer, use the space provided. Be guided with
the rubric in assessing idea indicated in this module.

 If you are tasked to prepare an appetizer for your guest at home, what sample appetizer will you
prepare? Why?
 How will you apply your knowledge about the principles and procedures of preparing appetizer?
Write the basic procedure that you follow in preparing the recipe at home.

APPETIZERDish
Vegetable Principles and Procedures

Rubric: Student’s Idea

SCORE CRITERIA
4 Expresses very clearly the principles and procedures in preparing appetizer
3 Expresses clearly the principles and procedures in preparing appetizer
2 Expresses partially the principles and procedures in preparing appetizer
1 Was not able to express any principle and/or procedure in preparing appetizer

Assessment:

Multiple Choice:
Directions: Read the statement carefully and write the letter of your answer on the space provided.

_____1. Which of the following is consist of small servings of food and beverages that helps in increasing
the appetite?
A. Appetizer C. Dessert
B. Salad D. Beverage
____2. The following are examples of appetizer EXCEPT,
A. Chicken garlic bites C. Miniature meat balls
B. Ham rolls D. Sautéed beans

____3. Hot food should be kept at temperature above how many degrees Celsius?
A. 51º C C. 71º C
B. 61º C D. 81º C

____4. What is the best thing to do to keep dry canapé bases well for several days? It should be_
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A. stored dry C. soaked in water

B. place in plastic bag D. wrapped properly

____5. The following tools/ equipment are used to keep the hot food hot EXCEPT?
A. miniature hibachi C. chafing dish
B. fondue cooker D. ice chest
____6. Which of the following is the best thing to do for the Finished platters? It should be_
A. chilled before service C. steamed before serving
B. placed in the freezer D. None of these
____7. The following are canapés and hors d’oeuvres ingredients EXCEPT_
A. fish C. meats
B. poultry D. ice cream
____8. Hors d’oeuvres and canapés do not keep their appearance well for a long period of time, how will
you ensure quality appearance of your preparation?
A. Plan preparation of appetizers carefully C. Avoid overcooking
B. Buy ingredients in bulk D. Store ingredients properly
____9. How will you avoid delay during the preparation and serving of appetizer?
A. prepare the various parts of mini-foods separately ahead of time
B. assemble ingredients as close to serving time as possible
C. make sure everything is on its proper place
D. Both A and B

____10. Why do we need to store our Canape and hors d’oeuvres ingredients like egg, fish, and meat at
proper temperature? The reason is__
A. They are good bacteria growers and must not stay long at room temperature
B. In order to avoid excessive nutrient loss
C. In order to maintain quality flvor
D. None of the above

Additional Activities:

Direction: Give at least one (1) recipe for appetizer. Write down its ingredients. Write your answer on the space
provided.

Appetizer Procedure for Cooking or Preparing

Name of Recipe:_______________________

Ingredients:
______________________________________________
______________________________________________
______________________________________________
______________________________________________

Questions:

1. Why do you need to follow some procedures in preparing and or cooking appetizer?
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________

KEY ANSWER