Adm Cookery 9
Adm Cookery 9
Adm Cookery 9
COOKERY NC-II
Quarter 1 – Module 1
PREPARE APPETIZERS
(Classification of Appetizers According to
Ingredients Used)
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COOKERY NC-II
PREPARE APPETIZER
Classification of Appetizers According to
Ingredients Used
This module is intended for the learners to be able to catch up with lessons and
activities intended for his/her year level. This should be given on a time in favor to
the learner. Please be reminded that in answering this module, separate answer
sheets must be used. Students work best when supported and given proper
attention, guidance and help. Thank you!
This learner’s module contains information and activities for you to complete. This
focuses on the Classifications of appetizers according to the Ingredients Used.
You are required to go, through a series of learning activities in order to complete
learning outcomes of the module. In this learning outcome there are information
sheets or the lesson proper, self-check or activities and reference material for further
reading to help you better understand the required activities.
If you have questions, do not hesitate to ask your teacher/facilitators for assistance.
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What I Need to Know
This module was designed and written with you in mind. It is here to help
you master the nature of Cookery. The scope of this module permits it to be used in
many different learning situations. The language used recognizes the diverse
vocabulary level of students. The lessons are arranged to follow the standard
sequence of the course. But the order in which you read them can be changed to
correspond with the reference you are now using.
What I Know
PRE-TEST
Part I. Choose the letter of the best answer. Write the chosen letter on a separate
sheet of paper.
1. This are made of thin slices of bread in different shapes.
A. Canape C. Hors D’ Oeuvres
B. Crudités D. Chips and dips
2. What do you call the part of the canape which holds the spread and garnish?
A. Base C. Top
B. Filling D. Decoration
3. Any food item placed on the top of the spread which should be edible?
A. Base C. Top
B. Garnish D. Decoration
4. It is a small food item intended to be eaten with wine or other drinks usually
in bars.
A. Tapas C. Salami
B. Bruschetta D. Crudités
5. These are raw or pickled vegetables cut into attractive shapes served as
appetizer.
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A. Tapas C. Relishes
B. Crudités D. Antipasto
6. It is a slice of Italian bread that is toasted, rubbed with brushed garlic, and
drizzled with olive oil.
A. Tapas C. Salami
B. Bruschetta D. Crudités
9. It is placed on top of the base so the garnish sticks to it without falling off.
A. Base C. Top
B. Spread D. Decoration
Part II. Direction: Match Column A with the correct answer in Column B.
Write letters only.
Column A Column B
1. It may be in the form of a fruit or vegetable juice A. Finger Foods
mixed with little alcoholic beverage or seafood B. Petite Salad
2. Variety of appetizers wherein the only requirement is C. Chips and dips
that you keep everything small enough to be picked up D. Relishes
with the fingers and eaten with little mess. E. Cocktails
3. Small portions and usually display the
characteristics found in most salad.
4. pickled item which are raw, crisp vegetables such as
julienne carrots or celery sticks
5. Popular accompaniments to potato chips, crackers,
and raw vegetables.
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Lesson
Classification of Appetizers
1 according to Ingredients Used
What’s In
Appetizers are foods which stimulate the appetite, through their attractive
appearance, fragrance or appealing flavor. It is a small pieces or portions 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.
You are then required to read, understand and internalize the different
classification and ingredients of appetizers so that at the end of the lesson, you
may able to grasp the importance of knowing the right type of appetizer you will
prepare.
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What’s New
Classification of Appetizers
1. Cocktails
2. Canape
3. Hors de Oeuvres
4. Relishes/crudités
5. Petite Salad
6. Chips and Dips
7. Fresh Fruits and Vegetables
8. Finger Foods
What is It
CLASSIFICATION OF APPETIZERS:
1. 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.
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.
Kinds of Cocktail Appetizers
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2. CANAPÉ
bite-size open faced sandwiches consist of tiny portions of
food presented on bases of bread, toast, or pastry easily
handled and eaten.
are made from 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.
They could be served 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 and biscuits etc.
The larger canapés are termed as ZAKUSKIS after the Chef Zakuski.
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C. Meat or Fish salad spreads – made from finely chopped meat or
fish that are spreadable. Seasons should be checked carefully to
make the spread more stimulating to the appetite.
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3. 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 is served on individual plate when guests are seated. Sometimes this is
cold or hot.
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D. 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)
4. RELISHES/CRUDITÉS
are pickled item 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.
Relishes are raw or pickled vegetables cut into attractive shapes served as
appetizer.
Categories of Relishes
A. crudités (croo dee tays - Cru in French means “raw”. Raw vegetables
with dips. Common bite size, cut raw vegetables served with dips are:
5. PETITE SALAD
are small portions and usually display the characteristics
found in most salad.
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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 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.
8. 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.
I f y o u w a n t t
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.
What’s More
Activity #1
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Part I. Matching Type: Match column A with Column B (Write your answer in
a separate sheet of paper
COLUMN A COLUMN B
1. These appetizers are made of seafood or fruit, A. Amuse Bouche
usually with a tart or tangy sauce. B. Zakuskis
2. Salted roe, or eggs, of the sturgeon C. Tapas
3. It is a small food item intended to be eaten with D. Caviar
wine or other drinks usually in bars E. Cocktail
4. The larger canapés
5. It is a single bite sized hors d’ oeuvres
.
Part II. Write TRUE if the statement is Correct, FALSE if it is INCORRECT.
1. A bland canapé has little value as an appetizer.
2. Fresh fruits and Vegetables are the simplest form of appetizers.
3. Simple meat arrangements are more attractive than extravagant one.
4. Leftover can be used for canapés.
5. Select harmonious flavor combinations in spreads and garnish.
In preparing appetizers, it is good to serve the best one that fits the
meal.
Appetizer increase your hunger and prepare you for the main course.
The flavor of the appetizers is coordinated with the flavors of the main
dish in a meal because appetizers are the first food that is used to us
give an idea about the main course.
Appetizers help fill the stomach before the main meal which limits the
intake of foods that increase body mass.
Appetizers helps to improve digestion.
What I Can Do
Activity 2: Picture Me
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Direction. Identify the following appetizers. Choose the best answer from the
word box. Write your answer in a separate sheet of paper.
1. 6.
2. 7.
3. 8.
4. 9.
5. 10.
Assessment
POST-TEST
Part I. Choose the letter of the best answer. Write the chosen letter on a separate
sheet of paper.
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1. It is a salted roe, or eggs, of the sturgeon.
A. Caviar C. Pickled relishes
B. Dips D. Amuse Bouche
3. It is placed on top of the base so the garnish sticks to it without falling off.
A. Base C. Spread
B. Top D. Decoration
5. What do you call the part of the canape which holds the spread and garnish?
A. Base C. Filling
B. Top D. Decoration
6. Any food item placed on the top of the spread which should be edible?
A. Base C. Garnish
B. Top D. Decoration
7. It is a small food item intended to be eaten with wine or other drinks usually
in bars.
A. Tapas C. Bruschetta
B. Salami D. Crudités
9. These are raw or pickled vegetables cut into attractive shapes served as
appetizer.
A. Tapas C. Crudités
B. Relishes D. Antipasto
10.It is a slice of Italian bread that is toasted, rubbed with brushed garlic, and
drizzled with olive oil.
A. Tapas C. Bruschetta
B. Salami D. Crudités
11.These are accompaniment to raw vegetables, and sometime potato chips and
crackers
A. Base C. spread
B. Dips D. garnish
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12.Which of the following do not belong to vegetables, pickles and relishes?
A. Radish slices C. Salami
B. Pickled onions, D. Tomatoes
Additional Activities
Activity 3
Direction. Classify the following ingredients listed below according to the
parts of canapés. Write each ingredient in the box provided for.
Answer Key
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2. A 1. E 3. Deviled Egg 2. D
3. B 2. D 4. Relishes 3. C
4. A 3. C 5. Crab Meat 4. A
5. C 4. B 6. Fruits 5. A
6. B 5. A 7. Relishes 6. C
7. A 8. Cured meats 7. A
8. B Part II 9. Shrimp 8. A
9. B 1. True 10.Firm flaked 9. B
10.A 2. True with fish 10.C
11.E 3. True 11.Pickled items 11.B
12.A 4. True 12.C
13.B 5. True 13.D
14.D 14.A
15.C 15.A
What’s More
Canape Base Canape Spread Canape Garnish
Toast cut-outs Softened butter Pickles
Crackers Cream cheese Pimiento
Tortilla chips Butter and cheese Parsley
Tiny biscuits mixture Tomatoes
Bread cut-outs Chopped Meat Olives
Chopped Fish
References
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