9

TLE
Cookery
Quarter 1 – Module 5:
Ingredients in Preparing
Appetizers
(Week 5)
 What I Need to Know

This module was designed and written with you in mind. It is here to help you
understand more about Appetizers. 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. Read on to find out!

After going through this module, you are expected to:

1. identify the different ingredients used in preparing appetizers;
2. classify appetizers according to the ingredients used; and
3. appreciate the importance of different ingredients used in preparing
appetizers.

This module covers the Introduction/ Learning Objectives, Pre-Assessment, Lesson

Proper, Generalization, Application, Post Assessment.

What I Know

Please do not forget to write the following on your answer sheet:

Name: ___________________________________________ Yr. & Section: ________
Yr. Level & Subject (Specialization): _____________________ Module No: ___________
Name of Activity: What I Know Date: _________________

Directions: Read each of the following questions carefully and choose the letter of
the correct answer.
1. A canapé has three parts: the base, the spread, and ___________.
A. the body B. the garnish C. the sauce D. the top
2. The following are best to be used as spreads for canapés, EXCEPT:
A. Fish Salad Spread C. Flavored Cream Cheese
B. Flavored Butter D. Oyster Sauce
3. It is an accompaniment to raw vegetables, potato chips, and crackers.
A. Consomm B. Dips C. Relish D.Soup
4. It is a type of sauce that is good for cocktail appetizers.
A. bland B. soupy C. sweet D. tangy
5. It is a finely chopped fish that is spreadable.
A. Fish Salad Spread C. Mayonnaise
B. Garnish D. Salad Spread
6. Which of the following does not belong to the group?
A. Chicken Cocktail C. Fruit Cocktail
B. Crab Meat Cocktail D. Shrimp Cocktail

1
 7. Cocktail appetizers are always served chilled, often on a bed of _________.
A. bread B. crushed iced C. fruits D. seafood
8. The Cru from the word “Crudité” is a French term which means _________.
A. fresh B. new C. raw D. sweet
9. These are preserved fruits and vegetables served as appetizers.
A. Cocktails B. Crudités C. Pickled Items D. Salad
10. Celeries, carrots, and cucumbers are best for _________.
A. Canapés B. Chips & Dips C. Cocktails D. Crudités

What’s In

Classification of Appetizers

There are eight (8) classifications of Appetizers:

1. Cocktails are several bite-sized pieces of fish, shellfish, drinks, and fruits served
with a tangy flavored sauce such as Worcestershire sauce.
2. Hors D’Oeuvres (pronounced as "or derv") refers to small portions of highly
seasoned foods served either hot or cold. It is a combination of canapés, olives,
stuffed celery, pickled radishes, and fish.
3. Canapés are small open-faced sandwiches composed of a base, spread, and
garnish; they could be served hot or cold.
4. Relishes/Crudités (pronounced as “croo dee tay”) are pickled items or raw, crisp
vegetables such as julienne carrots or celery sticks served with dips.
5. Petite Salads are small portions, and they usually display the characteristics
found in most salads.
6. Chips and Dips -Dishes that consist of chips or crisps served with dips.
7. Finger foods are a 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.
8. Fresh Fruits and Vegetables are the simplest appetizers.

4
 What’s New

Getting to know the ingredients of some popular Filipino appetizers

Directions: Identify the names of these appetizers and give at least three (3)
ingredients used in preparing them. Use a separate sheet in answering
this test.

Name: ___________________________ Name: ___________________________

Ingredients: Ingredients:
__________________________________ __________________________________
__________________________________ __________________________________
__________________________________ __________________________________

Name: ___________________________ Name: ___________________________

Ingredients: Ingredients:
__________________________________ __________________________________
__________________________________ __________________________________
__________________________________ __________________________________

3
 What is It

INGREDIENTS USED IN PREPARING APPETIZERS

A. CANAPES
A canapé has three (3) parts:
the base, the spread & the garnish.

1. Base holds the spread and garnish. Crackers

and toasts are firmer, and they give a
pleasing texture and crispness to the canapé.

Suggestions for canapé bases are:

https://chefqtrainer.blogspot.com/

Bread Cutouts Toast Cut-Outs Crackers

Melba Toast Tiny Unsweetened Tortilla Chips

Tiny biscuits Polenta Cutouts Miniature Pancakes

4
2. Spread is placed on top of the base so the
garnish sticks to it without falling off. There are
three types of spreads you can use in preparing
canapés: flavored butter, flavored cream
cheese, and meat or fish salad spread.

Types of Spread
a. Flavored butter – made from softened butter with
flavorings.

b. Flavored Cream Cheese – made from flavored butter,

except cream cheese is substituted for the butter. A
mixture of cream and butter can be used.

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.

3. Garnish is any food item or combination of items placed on

top of the spread which usually gives color, design, and
texture, or flavor accent to the canapé.

Food items as garnishes to decorate Canapés:

a. Vegetables, Pickles, and Relishes

Olives Radish Tomatoes Cucumber

Asparagus Pimiento Pickled Onion Parsley

5
b. Fish and Seafood Products

Shrimp Lobster chunk/slices tuna flakes Sardines

Smoked Oysters Caviar Smoked Salmon

c. Meat

Turkey or Chicken Roast Beef Ham Salami

d. Others

Hard-cooked egg slices Cheese

B. 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

Oyster & Clams on Lobster Shrimp

the half shells

6
 Fruits Crab Meat Firm Flake White Fish

C. RELISHES
Relishes are raw or pickled vegetables cut into attractive shapes served as
appetizers. The two categories of relishes are Crudités and Pickled Items.

Categories:
1. Crudités (pronounced as “croo dee tay”) are bite-sized raw vegetables with dips.
Cru in French means “raw”.
a. Vegetables that are good for Crudités are:
-Celery -Radish
-Green & Red Bell Pepper -Zucchini
-Cucumber -Carrots
-Cauliflower -Broccoli florets
-Broccoli Stems -Cherry
-Tomatoes -Scallions

b. Dips are an accompaniment to raw vegetables,

potato chips, and crackers. A mixture of spreads
can be used as dips. Proper consistency is
important to any dips. Sauces and salad dressings
can be used as dips.

1. Pickled Items include a variety of items like cucumber

pickles, olives, watermelon pickles, pickled peppers,
spiced beets, and other preserved fruits and
vegetables.

7
 What’s More

Please do not forget to write the following on your answer sheet:

Name: ___________________________________ Grade & Section: ___________
Yr. Level & Subject (Specialization): ___________ Module No: ________________
Name of the Activity: What’s More Date: ______________________

Test 1. Directions: Classify the following ingredients listed below according to the
parts of canapés. Copy the following boxes and write each ingredient inside
the appropriate box.

Radish slices Toast cutouts Asparagus tips

Bread cutouts Crackers Tomatoes
Butter Polenta cutouts Cucumber slices
Fish Cheese Miniature pancakes
Tiny biscuits Pickled onions Meat

Canapé base Canapé spread Canapé

garnish

Test II. Instructions: Fill in the blanks with the appropriate ingredients to complete
the steps/procedures of the given appetizer recipes. Choose your answer
from the list. Write your answers on your answer sheet.
List of Ingredients:
lemon wedges oysters lobster
cocktail sauce shrimps ice

1. Title of the Recipe: Oyster Cocktail

Procedure:
1. Open fresh ________ on the half shell.
2. Arrange on flat plates, preferably on a bed of _____.
3. Place ________ _______in a small cup in the center or at the side of the plate.
4. Garnish with ____________.

2. Title of the Recipe: Shrimp Cocktail

Procedure:
1. Pour ______ _______ in the stemmed glass with bed of _____.
2. Arrange _________ in a stemmed glass, partially immersed.
3. Garnish with ________________ .

8
 What I Have Learned

Please do not forget to write the following on your answer sheet:

Name: ___________________________________ Grade & Section: __________________

Yr. Level & Subject (Specialization): _________ Module No: _________________
Name of the Activity: What I Have Learned Date: ______________________

Direction: Explain the question using your own words in 3-5 sentences. Write your
answer on your answer sheet.

1. Why it is important to select and identify appropriate ingredients for appetizers?

__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________

What I Can Do

Please do not forget to write the following on your answer sheet:

Name: ___________________________________ Grade & Section: __________________
Yr. Level & Subject (Specialization): ___________ Module No: _________________
Name of the Activity: What I Can Do Date: ______________________

Direction: List down the ingredients in preparing appetizers that you can easily find
and buy in your area or locality.

LIST OF INGREDIENTS FOR APPETIZERS

FOUND IN MY LOCALITY
OTHERS
(For other appetizers
CANAPES COCKTAILS RELISHES
such as Finger Foods,
Petite Salad, etc.)

9
 Assessment

Please do not forget to write the following on your answer sheet:

Name: ___________________________________ Grade & Section: __________________

Yr. Level & Subject (Specialization): ___________ Module No: _________________
Name of the Activity: Assessment Date: ______________________

Directions: Read the following items carefully, and write the letter of the correct
answer on your answer sheet.

1. It is a type of sauce that is good for cocktail appetizers.

A. bland B. soupy C. sweet D. tangy
2. Which of the following does not belong to the group?
A. Chicken Cocktail C. Fruit Cocktail
B. Crab Meat Cocktail D. Shrimp Cocktail
3. A canapé has three parts: the base, the spread, and ___________.
A. the body B. the garnish C. the sauce D. the top
4. The Cru from the word “Crudité” is a French term that means
A. fresh B. new C. raw D. sweet
5. These are preserved fruits and vegetables served as appetizers.
A. Cocktails B. Crudités C. Pickled Items D. Salad
6. Celeries, carrots, and cucumbers are best for ___________.
A. Canapés B. Chips & Dips C. Cocktails D. Crudités
7. The following are best to be used as spreads for canapés, EXCEPT:
A. Fish Salad Spread C. Flavored Cream Cheese
B. Flavored Butter D. Oyster Sauce
8. It is an accompaniment to raw vegetables, potato chips, and crackers.
A. Consomme B. Dips C. Relish D. Soup
9. Cocktail appetizers are always served chilled, often on a bed of _________.
A. bread B. crushed iced C. fruits D. seafood
10. It is finely chopped fish that is spreadable.
A. Fish Salad Spread C. Mayonnaise
B. Garnish D. Salad Spread

10
 11
K-12 Learning Module in Cookery 9
UP-ISSI. pp: 43-46.
Enterprises Research and Development Foundation, Inc. in cooperation with
Maghirang, T. et al. In Introduction to Entrepreneurship. Quezon City: Small
References
II.
1.Title of the Recipe: Oyster Cocktail
Procedure:
1.Open fresh oyster on the half shell.
2. Arrange on flat plates, preferably on a bed of ice.
3.Place cocktail sauce in a small cup in the center or at the
side of the plate.
4.Garnish with lemon wedges.
2. Title of the Recipe: Shrimp Cocktail
Procedure:
1. Pour cocktail sauce in the stemmed glass with bed of ice.
2. Arrange shrimps in a stemmed glass, partially immersed.
3. Garnish with lemon wedges.
What’s More
Canapé base Canapé spread Canapé garnish
Bread cutouts Butter Radish slices
Tiny biscuits Fish
Toast cutouts Cheese
Crackers Pickled Onions
Polenta Cutouts Asparagus Tips
Miniature Pancakes Tomatoes
Cucumber Slices
Meat
Answer Key