TLE Cookery9 Q1M5Week5 OK
TLE Cookery9 Q1M5Week5 OK
TLE Cookery9 Q1M5Week5 OK
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!
What I Know
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
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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
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What’s New
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.
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What is It
A. CANAPES
A canapé has three (3) parts:
the base, the spread & the garnish.
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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.
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b. Fish and Seafood Products
c. Meat
d. Others
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.
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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
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What’s More
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.
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
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What I Have Learned
Direction: Explain the question using your own words in 3-5 sentences. Write your
answer on your answer sheet.
What I Can Do
Direction: List down the ingredients in preparing appetizers that you can easily find
and buy in your area or locality.
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Assessment
Directions: Read the following items carefully, and write the letter of the correct
answer on your answer sheet.
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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