Core Competencies UC3: Preparing appetizers

COMPETENCY BASED LEARNING MATERIAL

Sector: TOURISM

Unit of Competency: PREPARE APPETIZERS

Module: PREPARING APPETIZERS

Qualification: COOKERY NC II

TECHNICAL EDUCATION AND SKILLS DEVELOPMENT
AUTHORITY

BAGUIO CITY SCHOOL OF ARTS AND TRADES
GONZALO PUYAT SCHOOL OF ARTS AND TRADES

CONCEPCION VOCATIONAL SCHOOL

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SYSTEM PREPARE APPETIZERS Issued by:
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MARY KRISTINE IRIS C. PASION Revision No:
MARY GRACE L. OCCASION
CRISTINA R. RIVERA

How to use this Competency – Based Learning Material

Welcome to the module PREPARE APPETIZERS. This module contains
training materials and activities for you to complete.

This module, Preparing Appetizers contains the knowledge and skills and
attitude required for Cookery NC II. This module requires Commis, Pastry Cook, Hot
Kitchen Cook and Pantry Worker/Cold Kitchen Cook and it is one of the specialized
modules at National Certificate Level II (NC II).

Prior to this module, pre-requisite competencies must be taken such as 21st
Century Skills of the Basic Competencies and Common Competencies.

In this module, you are required to go through a series of learning activities in
order to complete each learning outcomes of the module. In each learning outcome
there are Information Sheets to help you better understand the required activities.
Follow these activities on your own and answer the self –check at the end of each
learning outcome. You may remove a blank answer sheet at the end of each module
(or get from your facilitator/ trainer) to write your answers for each self-check. If you
have questions, don’t hesitate to ask your facilitator.
Instruction sheets:
The following instruction sheets may be used to enhanced the attainment of your
required competencies

Information Sheet – This will provide you with information (Concepts, principles
and other relevant information) needed for the acquisition of knowledge contents.

Task Sheet – a set of instructions that a trainee requires to perform a single
task.

Operation Sheet – This will guide you in performing single task, operation
process in a job.

Job Sheet – a set of instructions for the performance of a job. It is a combination
of tasks and/or operations needed to develop a product or performance of a service or
a combination of both.

Assignment Sheet – The assignment sheet is a guide used to enhance (follow
up) what you have learned in the information sheet or job sheet.

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Worksheet – are the different forms that you need to fill up certain activities that
you performed.

Recognition of Prior Learning (RPL)
You may have some or most of the knowledge and skills covered in this learners’ guide
because you have:

• Worked for some time or
• Already completed training in this area.
If you can demonstrate to your trainer that you are competent in a particular skill, you
don’t have to do the same training again.

If you feel you are competent on some of the skills, talk to your trainer about having
them formally recognized. If you have qualification or Certificates of Competence from
previous training, show it to your trainer. If the skills you acquired are still relevant to
the module, they may become part of the evidence you can present for RPL.

At the end of this learner’s guide is a learner’s diary. Use this diary to record important
dates, jobs undertaken and other workplace events that will assist you in providing
details to your trainer or assessor. A Record of Achievement is also provided for your
trainer to complete once you completed the module.

This module was prepared to help you achieve the required competency, in preparing
appetizers. This will be the source of information for you to acquire knowledge and
skills in this particular module/are, with minimum supervision or help from trainer. With
the aid of this material you will acquire the competency independently and at your own
pace.

• Talk to your trainer and agree on how you will both organize the training
of this unit. Read through the learning guide carefully. It is divided into sections
which covers all the skills and knowledge you need to successfully complete in
this module.

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• Work through all the information and complete the activities in each
section. Read information sheets and complete the self-check. Suggested
references are included to supplement the materials provided in this module.

• Most probably your trainer will also be your supervisor or manager.
He/she is there to support you and show you the correct way to do things. Ask
for help.

• Your trainer will tell you about the important things you need to consider when
you are completing the activities and it is important that you listen and take
notes.

• You will be given plenty of opportunity to ask questions and practice on the
job. Make sure you practice your new skills during regular work shifts. This way,
you will improve both your speed and memory and also your confidence.

• Talk to the more experienced workmates and ask for their guidance.

• Use the self-check questions at the end of each section to test your own
progress.

• When you are ready, ask your trainer to watch you perform the activities
outline in the learning guide.

• As you go through the activities, ask for written feedback on your progress.
Your trainer keeps feedback/pre-assessment reports for this reason. When you
have successfully completed each element, ask your trainer to mark on the
reports that you are ready for assessment.

• When you have completed this module (or several modules), and feel
confident that you have had sufficient practice, your trainer will arrange an

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appointment with a registered assessor to assess you. The results of your
assessment will be recorded in your competency Achievement Record.

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COOKERY NC II
COMPETENCY-BASED LEARNING MATERIALS

LIST OF COMPETENCY

No Unit of competency Module title Code
TRS512 328
1. Clean and maintain kitchen Cleaning and maintaining kitchen TRS512 331
premises premises TRS51 2381

2. Prepare stocks, sauces and Preparing stocks, sauces and
soup soup

3. Prepare appetizers Preparing appetizers

4. Prepare salads and dressing Preparing salads and dressing TRS512 382

5. Prepare sandwiches Preparing sandwiches TRS512 330

6. Prepare meat dishes Preparing meat dishes TRS512 383

7. Prepare vegetable dishes Preparing vegetable dishes TRS512 384

8. Prepare egg dishes Preparing egg dishes TRS512 385

9. Prepare starch products Preparing starch products TRS512 386

10. Prepare poultry and game Preparing poultry and game dishes TRS512 333
dishes
Preparing seafood dishes TRS512 334
11. Prepare seafood dishes

12. Prepare desserts Preparing desserts TRS512 335

13. Package prepared foods Packaging prepared food TRS512 340

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TABLE OF CONTENTS
HOW TO USE THIS COMPETENCY-BASED LEARNING MATERIALS-----------2
LIST OF COMPETENCIES---------------------------------------------------------------------6
TABLE OF CONTENTS-------------------------------------------------------------------------7
MODULE CONTENT----------------------------------------------------------------------------9
LEARNING OUTCOME 1 Perform mise en place -----------------------------------13
LEARNING EXPERIENCES------------------------------------------------------------------16
GLOSSARY OF TERMS-----------------------------------------------------------------------18
INFORMATION SHEET 3.1-1 Classification of Appetizers----------------------------20

Self-Check 3.1-1------------------------------------------------------------------------30
Answer Key 3.1-1-----------------------------------------------------------------------31
INFORMATION SHEET 3.1-2 Historical Background of Appetizer-----------------32
Self-Check 3.1-2------------------------------------------------------------------------34
Answer Key 3.1-2-----------------------------------------------------------------------35
INFORMATION SHEET 3.1-3 Utensils needed in preparing appetizer------------36
Self-Check 3.1-3------------------------------------------------------------------------41
Answer Key 3.1-3-----------------------------------------------------------------------42
LEARNING OUTCOME 2 Prepare a Range of Appetizer --------------------------43
LEARNING EXPERIENCES-------------------------------------------------------------------46
INFORMATION SHEET 3.2-1 Preparing Appetizers -----------------------------------47
JOB SHEET 3.2-1--------------------------------------------------------------------------------53
Performance Criteria 3.2-1------------------------------------------------------------57
LEARNING OUTCOME 3 Present a Range of Appetizers--------------------------58
LEARNING EXPERIENCES-------------------------------------------------------------------60
INFORMATION SHEET 7.3-1 Food Presentation---------------------------------------61
Self-Check 3.3-1-------------------------------------------------------------------------64
Answer Key 3.3-1------------------------------------------------------------------------65
LEARNING OUTCOME 4 Store Appetizer-----------------------------------------------66
LEARNING EXPERIENCES------------------------------------------------------------------69
INFORMATION SHEET 3.4-1 Store Appetizers-----------------------------------------70
Self-Check 3.4-1------------------------------------------------------------------------75

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Answer Key 3.4-1----------------------------------------------------------------------76
REFERENCES----------------------------------------------------------------------------------77

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MODULE CONTENT

Qualification : COOKERY NC II

Unit of Competency : PREPARE APPETIZERS

Module Title : PREPARING APPETIZERS

Module Descriptor:

Welcome to the module preparing appetizers under the
competency in prepare appetizers.

This module will guide each trainee to acquire the knowledge,
skills and performance requirement necessary to prepare appetizers in
commercial cookery or catering operations.

This module contains four learning outcomes. Each learning
outcome contains learning activities for both knowledge and skills,
supported with information sheet, self-check activities and job/operation
sheet, gathered from different sources. Before you perform the manual
exercises, read the information/operation sheets and answer the self-
activities provided to confirm to yourself and to your trainer that you are
equipped with knowledge necessary to perform the skills portion of the
particular learning outcomes.

Upon completion of this module, you have to subject yourself to
your trainer for assessment. You will be given a certificate of completion
as a proof that you met the standard requirements (knowledge and skills)
for this module. The assessment could be made in different methods, as
presented in the competency standards.

Nominal Duration: 24 Hours
Summary of learning Outcomes:
Upon completion of this module the students/trainees will be able to:

LO1: Perform mise en’ place
LO2: Prepare a range of appetizers

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LO3: Present a range of appetizers
LO4: Store appetizers

ASSESSMENT CRITERIA:
LO1. Perform mise en place

1. Tools, utensils and equipment are cleaned, sanitized and prepared
based on the required task

2. Ingredients are identified correctly, according to standard recipes,
recipe cards or enterprise requirements

3. Ingredients are assembled according to correct quantity, type and
quality required

4. Ingredients are prepared based on the required form and time frame
5. Frozen ingredients are thawed following enterprise procedures
6. Where necessary, raw ingredients are washed with clean potable

water

LO2. Prepare a range of appetizers
1. Correct equipment Are selected and used in the production of
appetizers
2. Appetizers are produced in accordance with enterprise standards
3. Glazes are correctly selected and prepared, where required
4. Quality trimmings and other leftovers are utilized where and when
appropriate
5. Appetizers are prepared, using sanitary practices
6. Appetizers are tasted and seasoned in accordance with the required
taste of the dishes
7. Workplace safety and hygienic procedures are followed according
to enterprise and legal requirements
8. Variety of cheese are presented and stored according to enterprise
standard

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LO3. Present a range of Appetizers
1. Appetizers are presented attractively according to enterprise
standards
2. Appetizers are presented using sanitary practices
3. Suitable plates are selected according to enterprise standards
4. Factors in plating are observed in presenting appetizers

LO4. Store appetizers
1. Quality trimmings and other leftovers are utilized where and when
appropriate
2. Appetizers are kept in appropriate conditions based on enterprise
procedures
3. Required food storage containers are used and stored in proper
temperature to maintain freshness, quality and taste

Pre-requisite:
Before going through this module, you must have to finish the following:

Basic Competencies:
1. Participate in Workplace information
2. Work in Team Environment
3. Solve/Address General Workplace Problems
4. Develop Career and Life Decisions
5. Contribute to Workplace Innovation
6. Present Relevant Information
7. Practice Occupational Safety and Health Policies and Procedures
8. Exercise Efficient and Effective Sustainable Practices in the
Workplace
9. Practice Entrepreneurial Skills in the Workplace

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Common Competencies:
1. Develop and Update Industry Knowledge
2. Observe Workplace Hygiene Procedures
3. Perform Computer Operations
4. Perform Workplace and Safety Practices
5. Provide Effective Customer Services

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LEARNING OUTCOME SUMMARY

LEARNING OUTCOME # 1 Perform mise en place

CONTENTS:
1. Classification of Appetizers
2. Variety and ingredients of appetizers
3. Tools, equipment and utensils needed in preparing appetizers
4. Historical development and current trends in appetizers
5. Nutritional value of appetizers
6. Common culinary terms on appetizers which are used in the industry
7. Logical and time efficient work flow
8. Waste minimization techniques and environmental considerations in

specific relation to appetizers
9. Preparation of dishes for customers within typical workplace time

constraints

ASSESSMENT CRITERIA:
1. Tools, utensils and equipment are cleaned, sanitized and prepared based

on the required task
2. Ingredients are identified correctly, according to standard recipes, recipe

cards or enterprise requirements
3. Ingredients are assembled according to correct quantity, type and quality

required
4. Ingredients are prepared based on the required form and time frame
5. Frozen ingredients are thawed following enterprise procedures
6. Where necessary, raw ingredients are washed with clean potable water

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CONDITION: The trainees must be provided with the following:
Equipment and tools
Refrigerator/chiller
Blender
Cooking range knife
Spatula
Mixing bowls
Measuring cups
Measuring spoons
Mixing spoon
Rubber scraper
Channel Knife
Ball Cutter
Wire Whip
Zester
French Knife
Paring Knife
Butter Curler
Kitchen Shear
Potato Masher
Sieve
Double boiler
Sauce pans
Microwavable cups with lids
Packaging materials
LCD Projector (optional for lecture)
Overhead Projector (Optional lecture)
Television and multimedia player (optional)
Whiteboard
Applicable equipment as prescribed by Training regulations

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Supplies and Materials
corn oil, olive oil, apple
cider capers olives sweet
pickles
garlic
mustard vinegar
salt white pepper black
pepper, ground
mayonnaise Sour
cream
Fresh eggs
Lemons
Learning Materials
Manuals
Books
Video (CD

ASSESSMENT METHOD:
• Demonstration with questioning
Portfolio

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LEARNING EXPERIENCES

LO # 1: Perform mise en’ place

Learning activities Special Instructions

1. Read information sheet If you have some problems on
3.1-1 on Information Sheet 3.1-1, don’t
Appetizers and Classification of hesitate to approach your facilitator. If
Appetizers you feel you are knowledgeable on
the content of Information Sheet 3.1-
1, you can now answer Self-Check
3.1-1.

2. Answer Self Check 3.1-1 Compare your answers to the Answer
Key 3.1-1 If you got 100% correct
answer in this self-check, you can
now move to the next information
sheet. If not review the information
sheet and go over the self-check
again.

3. Read Information Sheet 3.1-2 Read Information Sheet 3.1-2 “Brief
about History of Appetizers History of Appetizers”, If you feel you
are prepared to answer self-check,
you can now answer Self-Check 3.1-
2.

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4. Answer Self Check 3.1-2 Compare your answers to the Answer
Key 3.1-2 If you got 100% correct
answer in this self-check, you can
now move to the next information
sheet. If not review the information
sheet and go over the self-check
again.

5. Read information sheet 3.1-3 on If you have some problems on
Tools, equipment and utensils Information Sheet 3.1-3, don’t
needed in preparing appetizers hesitate to approach your facilitator. If
you feel you are knowledgeable on
the content of Information Sheet 3.1-
3, you can now answer Self-Check
3.1-3.

6. Answer Self Check 3.1-3 Compare your answers to the Answer
Key 3.1-3 If you got 100% correct
answer in this self-check, you can
now move to the next information
sheet. If not review the information
sheet and go over the self-check
again.

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GLOSSARY OF TERMS

APPETIZER food served at the first course of a meal to
HORS D’ OEUVRES stimulate appetite.
(pronounced "or-DERVS") finger foods served

("or-DERVS") with cocktails to stimulate appetite before meal.

CANAPE (ka-na-pey) bite-size open faced sandwiches.

RELISH raw or pickled vegetables

COCKTAIL appetizers made of seafood or fruit served with
tart or tangy sauce.

CRUDITES (kroo·dee·tei) any vegetables eaten raw cut into attractive bite
size shapes and served as relishes.

CAVIAR salted roe or eggs of the sturgeon.
AMUSE BOUCHE (ɑmuzˈbuʃ) tiny appetizer or hors d oeuvre offered, to

welcome guest and that complements the
chef’s cooking style and talent.

BRUSCHETTA toasted Italian bread with garlic and olive oil.

MOZARELLA a mild unripened cheese, used in pizzas and
ANTIPASTO many other Italian-style Cheese.
Italian hors d’ oeuvres.

GRANITE a coarse crystalline frozen desert made of
water, sugar and fruit or other flavoring.

LYONNAISE containing or garnished with onions.

MOUSSE a soft creamy food, either sweet or savory

made light by the addition of whipped cream,
beaten eggs or both

PARFAIT a dessert consisting of alternating layers of ice

cream and fruit or syrup in a tall, narrow glass.

PROCESS CHEESE a product made by grinding and melting one or

more cheeses, blending them with other

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QUICHE (keesh) ingredients, and pouring the mixture into molds
RICOTTA to solidify
a savory Tart or pie consisting of a custard
baked in a pastry shell
an Italian style cheese

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INFORMATION SHEET 3.1-1 CLASSIFICATION OF
APPETIZERS

Learning Objectives: After reading this information sheet, you must be able
to:

1. Explain Appetizer
2. Classify appetizers
3. Differentiate the types of hors d oeuvres

Introduction:
Modern culinary operations refer to cold dishes as foods prepared in

advanced and served cold. Among them are cold appetizers and salads with
dressing. The pantry or garde manger department is generally responsible for the
small food items known as appetizers or hors d’oeuvres. The function of these foods
is to enliven the appetite before dinner, often to the accompaniment of drinks, so they
are generally small in size and spicy or piquant in flavor. There is some confusion as
to the distinction, if any, between the terms appetizer and hors d’oeuvre.

In general, the first course of a multicourse meal is called an appetizer, and the
finger foods served at receptions and with cocktails are called hors d’oeuvres. In
some regions, however, the terms are used interchangeably. In this module you will
understand what an appetizer and its classification.

What is Appetizer?

The word APPETIZER refers of foods that stimulate appetite and generally, the
first course to be served. Its name is inseparable from the idea of a meal as a sequence
of courses. Appetizer is a small serving of food. Soup is sometimes omitted to give way
for an appetizer. If served is served before an appetizer, it should be spicy. Clear soup
such as consommé, clear oxtail soup, on real turtle soup are usually served in order to
stimulate palate.

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CLASSIFICATION OF APPETIZERS
1. Cocktail – this usually consists of shrimps, lobster, crab meat, shell fish, fruits as

well as fruit and vegetables juices.
Some cocktail foods are as follows:
• Fruit cocktail

• Shrimp cocktail

• Sole fillet cocktail

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• Lobster cocktail

 Crab Cocktails

• Tomato juice cocktail

2. Appetizer salad – this include pickled herring, chopped chicken liver,
smoked salmon, and stuffed eggs.

Some appetizer salads are as follows Sample image are examples of an
• Asparagus spears appetizers salad
• Herring salad
• Avocado stuffed with shrimp
• Marinated mushroom

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3. Hors d’ oeuvres – this is a snack in addition to the menu. While often
served preceding a meal they are sometimes served the food at cocktail
parties involving alcoholic beverages. This type of appetizer is usually
served in a buffet.

Types of Hors d’ oeuvres

Finger Foods or Small Hot Appetizers or Hors d’ oeuvres
Finger food is small food that is held by fingers to eat it, without using tools such
as forks, spoons, chopsticks, or other tools

Examples:

 French: Quiche, Vol au vent,
Escargot Bourguignon, etc.

 Italian: Bruschetta, Crostini, Mini Pizza,
Fried Calamari, etc.

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 Arabic: Kibbeh, Shish Kebab, Fatayer, Falafel, Sambousa, etc.
Below are sample images of the small hot appetizers such as Arabic

 Indonesian: Tahu isi, Lumpia, Sosis Solo, Pastel, Panada, Risol, etc.

 Indian: Samosa, Chicken Tandoori, Vegetable Pakoras, Chicken Tikka, Baida
Roti, etc.

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 Thailand: Thai Fresh Spring Roll, Thai Fish Cake, etc.

 The Popular Finger Foods: Cheese Fritter, Sample popular finger foods.
Chicken Pandan, stuffed mushroom, Roasted
Chicken Wing with BBQ sauce, Deep Fried
Chicken Wing, Bitterballen, Spring Roll, Dim
Sum, Curry Puff, Espanadas, Spinach Turn
Over, Spanakopita Triangles, Chimichanga,
Chicken Nugget, Fish Finger, Potato
Croquette, etc.

Crudités with Dips

French appetizer consists of whole or cut vegetables and served with Dips as a
dressing or sauces.

These are sample of crudités with dips

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Dips Accompaniment to raw vegetables, and sometime potato chips and crackers.
-

Any mixture of spreads can be used as dips. Proper

consistency is important to any dip. It must not be

so thick that it cannot be scooped up without

breaking the cracker. It must be thick enough to

stick to the items used are dippers. Proper

consistency means thickness is serving

temperature. Thin or soften them by adding

mayonnaise, cream or other appropriate liquid.

Sauces and salad dressings can be used as dips These are different classes
of dips

2 Types of Service Hors d’oeuvres

1. Butler Style: Hors d’oeuvre selections are offered to guests by service
staff carrying small trays as they pass among the assembled group.

This image is an example of a Butler Style of Service

Several points should be kept in mind when planning this style of service:
• Each item should be small enough to be eaten in one or two bites.
• Each item should be easily handled by the guest. Canapés or other foods that can
be picked up without soiling the fingers are ideal. For foods with a moist or oily surface,
offer picks that guests can use to handle the food without touching it. Cocktail napkins
should always be offered. Foods requiring a plate are better served on a cocktail buffet.

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• Strive for simple, attractive arrangements on the tray. The foods should look
appetizing even when only a few items are left. Trays that no longer look appealing
should be brought back to the kitchen or pantry area to be refreshed and refilled.
• Ideally, each tray should hold only one food selection. For simple items, two or three
selections can be presented on a single tray, but avoid making the tray too complex or
overloaded.
• Avoid presenting hot and cold items on the same tray. Cold items are easiest to serve.
Hot items should be brought back to the kitchen or pantry area as soon as they are no
longer warm.
• For items to be offered with dips, a small bowl of the dip can be presented on the
same tray as the individual hors d’oeuvres.

2. Buffet Style: Hors d’oeuvres are arranged attractively on one or more
tables, and guests help themselves.

This image shows a buffet style of service

Small plates can be offered on buffet tables, so it is not necessary to confine the food
selections to finger foods. Cold hors d’oeuvres are usually presented arranged on
trays, which can be easily replaced when they become depleted. Canapés and similar
items are best arranged in neat rows, circles, or other arrangements. Raw vegetables
may be piled in neat stacks, with bowls of dips placed among them. Hot items should
be offered in chafing dishes, which keep them hot.

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4. Canapés – are tiny, open faced sandwiches, of bite size and usually highly flavored
or tangy. They are made of combination or mixes of hors d’ oeuvres but are
always served in a base of bread, toast or crackers.

These are examples of canapés images

Parts of Canapés
a. Base - bread and toast cutouts are most widely most used base for canapés.
They offer the lowest food cost though they require more labor. Untoasted
bread for canapés should be firm enough to allow the finished product to be
handled easily. It may be cut thick and flattened slightly with rolling pin and it
gives a pleasing texture and crispness to the product.

Examples of Canapés bases

Bread cut-outs Toast cut-outs Crackers

Melba toast Tiny unsweetened Tortilla Chips or Cups
pastry shells

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Tiny Biscuits Polenta cut outs Miniature pan cakes

b. Spread – it may be a simple butter or softened cream cheese, but it is
better to use more highly flavored spread because, sharp or spicy flavors
are better for stimulating the appetite.

The spread should be thick enough so that it will cling well to the base and
that the garnish sticks to it without falling off.

Spreads may be divided into three basic categories:
• Flavored butter
• Flavored cream cheese
• Meat or fish salad type spreads

This image shows the different
classes of spreads

Purposes of Spread

• To prevent the base from soaking up moisture from the filling

• To add flavor

• To add moisture or “mouth feel”.

c. Garnish – is any food item or combination of items placed on top of the spread. It
may be a major part of the canapé such as a slice of ham or cheese. It may be a small
tidbit that is selected to add color.

Use a bright garnish to perk up a light colored food. Accent a soft textured food with a
crisp garnish. Consider the size of the garnish.
Remember, garnishes should enhance, not overshadow or hide the food’s beauty and
flavor.

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SELF CHECK 3.1-1
A. True or False
Direction: Write T if the statement is TRUE and write F if the statement is FALSE. If
false, write the correct statement opposite your answer.

1. Garnishes should enhance not overshadow or hide the food’s beauty and flavor.
2. Spread is used to prevent the base from soaking up moisture from the filling
3. Untoasted bread for canapés should be soft to allow the finished product to be

handled easily
4. The presentation of appetizers requires artistic skills ensuring that harmony and

proper combination of colors are observed.
5. Appetizers are served to satisfy the appetite.

B. Enumeration:

6-8. Enumerate the different parts of Canapés (3)
9-10. Two type of service hors d’ oeuvres
11-13. Types of hors d’ oeuvres
14-15. Purpose of spreading

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ANSWER SHEET 3.1-1
A
1. True
2. True
3. False - Untoasted bread for canapés should be firm enough to allow
the finished product to be handled easily.
4. True
5. False - Appetizers are served to stimulate the appetite

B
6. Base
7. Spread
8. Garnish
9. Buffet style
10. Butler style
11. Finger Foods or Small Hot Appetizers or Hors d’ oeuvres
12. The Popular Finger Foods
13. Crudités with Dips
14. Purposes of Spread (2 points)

• To prevent the base from soaking up moisture from the filling
• To add flavor
• To add moisture or “mouth feel”.

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INFORMATION SHEET 3.1-2
HISTORICAL BACKGROUND OF APPETIZERS

Learning Objective: After reading this information sheet, you must be able to:
- Explain the brief history of appetizer

The dishes we serve prior to the main course are designed to whet 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.
Do you know how appetizer started? Let us take time to understand the
appetizers history.

History of Appetizer
The Ancient Romans and Greeks are depicted lounging with trays of fresh fruit,

wine, olives and cheese. Their feasting style surely inspired our modern-day
appetizers. Their meals are said to have been (pardon the choice of words) an orgy of
Hors D’oeuvre. These included fish and seasoned vegetables also. The main course
(whenever they got to it) featured some of the same foods, in ever larger quantities.
All through history, those who had the means to secure large quantities of food, and to
entertain, have enjoyed stretching the meal time 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.
During the Renaissance (14th to 17th century), physicians recommended eating small
morsels of salty meats prior to a meal in order to prepare the digestive system for the
main course and to ensure proper digestion. Appetizers have been served in nearly all
cultures. Historians believe this practice evolved quite naturally after we set aside our
hunter-gatherer lifestyle and became sedentary; perhaps an instinctive evolution of our
grazing days, when small bites of fruit and nuts indeed set the tone for the long-awaited
real meal.

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Prior to the nineteenth century, appetizers were typically available throughout a meal.
Then, the succession of courses we know today became common practice. At this
time, appetizers change radically, becoming an ever more refined aspect of the meal
and becoming a separate course altogether. This, too, is the time when the term
“appetizer” enters common usage.

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SELF-CHECK 3.1-2
1. Recommended to eat small morsels of salty meats prior to a meal during 14th
to 17th century
2-3. Who depicted lounging with trays of fresh fruit, wine, olives and cheese.

4. Food that have been served in nearly all cultures

5. It change radically, becoming an ever more refined aspect of the meal and
becoming a separate course altogether

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ANSWER KEY 3.1-2

1. Physicians
2. Ancient Romans
3. Greeks
4. Appetizer
5. Appetizer

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INFORMATION SHEET 3.1-3 TOOLS, EQUIPMENT AND
UTENSILS NEEDED IN PREPARING APPETIZERS

Learning Objectives: After reading this information sheet, you must be able
to:

- Distinguish and illustrate the tools and equipment used in
preparing appetizers

KITCHEN TOOLS AND EQUIPMENT

Ball Cutter – sharp edged scoop for cutting out balls of
fruits and vegetables.

Channel knife – small hand tool in making garnishes.

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Rubber Scraper – used to scrape off contents of bowls

Spatula – used for manipulating foods like spreading
Wire Whip/Whisk – used for mixing thinner liquids

Zester – used to remove zest or citrus peels in thin strips

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French Knife – used for chopping, slicing and dicing

Paring Knife – used for trimming and paring fruits and
vegetables

Butter Curler – used for making butter curls

Cutting Board – board for cutting fruits and vegetables

Kitchen Shear – cutting device for ingredients like
scissors

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Potato Masher – designed to press potato and cooked
vegetables

Measuring cups and spoons – used to measure small
quantity of ingredients

Blender – used to grind semi-solid ingredients such as
fresh fruits and vegetables into smooth purees

Chiller – for keeping cold foods chilled for service

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Oven – for baking

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SELF CHECK 3.1-3

MATCHING TYPE

Direction: Match Column A with the corresponding answers on Column B.

Column A Column B

_____1. Cutting board a. used to scrape off contents of bowls

_____2. Paring knife b. to chill foods for services

_____3. Spatula c. board for cutting fruits and vegetables

_____4. Colander d. used to remove thin citrus peels

_____5. Wire whip e. to toast breads for canapés

_____6. Rubber scraper f. for chopping, slicing ingredients

_____7. Zester g. for spreading food

_____8. Chiller h. for mixing thinner liquids

_____9. Oven i. for trimming and paring fruits and vegetables

_____10. French knife j. for cutting out balls of fruits and vegetables

k. drain washed or cooked vegetables

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ANSWER KEY 3.1-3

1. c
2. i
3. g
4. k
5. h
6. a
7. d
8. b
9. c
10. f

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LEARNING OUTCOME SUMMARY

LEARNING OUTCOME # 2 Prepare a Range of Appetizers

CONTENTS:
1. Kinds and variety of appetizers
2. Tools and equipment needed in preparing appetizer
3. Historical development of appetizers
4. Hot and Cold Appetizers
5. Nutritional values of appetizers
6. Method of cooking applied to appetizers
7. Culinary terms for appetizers
8. Safe work practices
9. Logical and time efficient work flow

ASSESSMENT CRITERIA:

1. Correct equipment Are selected and used in the production of appetizers
2. Appetizers are produced in accordance with enterprise standards
3. Glazes are correctly selected and prepared, where required
4. Quality trimmings and other leftovers are utilized where and when

appropriate
5. Appetizers are prepared, using sanitary practices
6. Appetizers are tasted and seasoned in accordance with the required taste

of the dishes
Workplace safety and hygienic procedures are followed according to
enterprise and legal requirements

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CONDITION: The trainees must be provided with the following:
Equipment and tools
Refrigerator/chiller
Blender
Cooking range knife
Spatula
Mixing bowls
Measuring cups
Measuring spoons
Mixing spoon
Rubber scraper
Sieve
Double boiler
Sauce pans
Microwavable cups with lids
Packaging materials
LCD Projector (optional for lecture)
Overhead Projector (Optional lecture)
Television and multimedia player (optional)
Whiteboard
Applicable equipment as prescribed by Training regulations

Supplies and Materials
corn oil
olive oil apple cider
capers olives
sweet pickles
garlic
mustard vinegar

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salt white pepper black
pepper, ground
mayonnaise Sour
cream
Fresh eggs
Lemons

Learning Materials
Manuals
Books
Video (CD)
ASSESSMENT METHOD:

• Demonstration with questioning

Portfolio

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LEARNING EXPERIENCES

LO # 2: Prepare a range of appetizers

Learning activities Special Instructions

1. Read information sheet If you have some problems on
3.2-1 on Preparing Appetizers Information Sheet 3.2-1, don’t hesitate
to approach your facilitator. If you feel
you are knowledgeable on the content
of Information Sheet 3.2-1, you can
now answer Self-Check 3.2-1.

Evaluate your work using the

2. Perform Job Sheet 3.2-1(1–4) on Performance Checklist 3.2-1

the preparation of Appetizers Present your work to your trainer for

• Canapés evaluation
• Relishes
• Hors d’ oeuvres Keep a copy of your work for the
next activities

• cocktails

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INFORMATION SHEET 3.2-1
PREPARING APPETIZERS

Learning Objectives: After reading this information sheet, you must be able
to:

1. Explain the characteristics of appetizers
2. Demonstrate on how to assemble canapés following the

assembling guidelines.

Introduction:

Appetizers are finger foods usually served prior to a meal, or in between mealtimes,
and are also called hors d’oeuvres, antipasti, or starters, and may range from the
very simple to the very complex, depending on the occasion and the time devoted to
making them. They’re a common accompaniment to aperitifs, cocktails served prior
to a meal. In this module you will learn on how to prepare appetizers according to
standards.

Characteristics of Appetizers:
The appetizer must have distinct, piquant flavor and appetite-whetting qualities.

Pickled and salted foods, acids, pepper and paprika play a conspicuous part in their
manufacture.

Raw oysters and clams, grapefruit, melons and fruit cocktails, canapes and
small sandwiches spread with pastes of sardines, anchovies and caviar, lobster and
crabmeat, pate de foie gras, cheese, olives and other mixtures of high flavor, deviled
eggs, small succulent salads, may all be included without prejudice in the list of
appetizers.

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Hors d’oeuvres
Characteristics of Hors d’ Oeuvres
There are many types of hors d’oeuvres, made from virtually any food. As
diverse as they may be, correctly made hors d’oeuvres all have a number of
traits in common.

Successful hors d’oeuvres are:

• Small consisting of one or two bites only
• Self-contained and neat to eat
• Attractive and eye-catching
• Special or unusual
• Savory and not sweet
• Full-flavored and well-seasoned
Hors d’oeuvres are often classified into two broad categories according to the
temperature at which they are served.

1. Cold hors d’oeuvres are served
cold, cool, or at room temperature.

This image shows the different cold hors d
oeuvres in a buffet table

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2. Hot hors d’oeuvres are usually turned out by the hot kitchen because they

require cooking equipment not normally found in a garde manger station. Like hot
sandwiches, however, hot hors d’oeuvres are

divided into those cooked to order and those

cooked ahead of time and then simply
reheated, called heated hors d’oeuvres.

These may be turned out by the garde

manger department, providing it has the

proper equipment to do so. In some

operations, the garde manger department
may be asked to prepare hot hors d’oeuvres

and send them to the hot kitchen for finishing

and service. These are examples of hot hors d’ oeuvres

Canapes

Canapés are served on neat pieces buttered toast or puff or short
pastry. A variety of foods may be used - slices of hardboiled egg, thin slices of
cooked meats, smoked sausages, fish, anchovies, prawns, etc. They may be
left plain or decorated with piped butter and coated with aspic jelly. The size
of the canapé should be suitable for a mouthful.

Bouchees
Bouchee fillings are numerous, as bouchees are served either as hot or

cold. They may be served as cocktail savories, or as a first course, a fish
course or as a savory. All fillings should be bound with a suitable sauce, for
example:

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Mushrooms - chicken velouté or béchamel
Shrimps - Fish velouté, béchamel or curry
Prawn - Fish velouté, béchamel or curry
Chicken - Chicken velouté
Ham - Chicken velouté, béchamel or mayonnaise
Lobster - Fish velouté, béchamel or mayonnaise
Vegetable - Mayonnaise, natural yoghurt, fromage frais, quark or
béchamel

Savories using Barquettes and Tartlets
There is a variety of savories which may

be served either hot appetizers (at a cocktail
reception) or as the last course of an evening
meal.
The tartlet or barquette may be made from thinly
rolled short paste and cooked blind.

Examples of fillings:
Shrimps in Curry Sauce
Chicken Livers in Demi-Glace or Devilled Sauce
Mushrooms in Béchamel or Supreme Sauce
Poached Soft Roes with Devilled Sauce
Poached Soft Roes covered with Cheese Soufflé mixture and baked

The cooked tartlets or barquettes should be warmed through before
service; the filling prepared separately and neatly place in them, garnish with
herb sprigs.

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