Core Competencies UC3: Preparing appetizers

GUIDELINES FOR ASSEMBLING CANAPES

1. Good mise en place is essentials.
In making canapés especially for large functions, all bases, spreads and garnishes
must be prepared ahead of time so that final assembly may go quickly and smoothly.

2. Assemble as close as possible to serving time.
Bases quickly become soggy, and spreads and garnishes dry out easily. As trays
are completed, cover them lightly with plastic and held for a short time under
refrigeration. Safe food handling and storage must be observed.

3. Select harmonious flavor combinations in spreads and garnish. Examples are:
Mustard and ham
Lemon butter and caviar
Pimiento cream cheese and sardines
Tuna salad and capers
Anchovy butter, hard cooked egg slice and olive.

4. Be sure that at least one of the ingredients is spicy or pronounce in flavor. A
bland canapé has little value as an appetizer.

5. Use high quality ingredients.
Leftover can be a good way for canapés, but only, they must be carefully handled
and stored to retain freshness.

6. Keep it simple.
Simple meat arrangements are more attractive than elaborate but untidy worked. Be
sure that canapés hold together and do not fall apart in the customer’s hands.

7. Arrange canapés carefully and attractively on trays.

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CRISTINA R. RIVERA

Each tray should carry an assortment of flavor and textures, so there is something for
every taste.

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JOB SHEET 3.2-1 PREPARE APPETIZERS

Objective: Given the recipe, you must be able to prepare and present
various APPETIZERS following industry standards.

1. Canapés
2. Relishes
3. Hors d’ oeuvres

Equipment and tools:
Refrigerator
Food processor
Juicer
Mixing bowls
Paring knife
Utility trays
Service trays
Measuring cups
Measuring spoon
Hand grater
Decorating tips
Cookie cutters
Melon Baller
Scissor
Peeler
Cutting board
Serving plates
Serving plates
Serving spoons
Canisters
Spoons

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Supplies and Materials
Assorted Breads
Assorted Crackers
Margarine, butter
Assorted cheese
Cream cheese
Hams
Bacon
Chicken breast
Shrimps
Lobster
Olive oil
Mayonnaise
Selection of vegetables
Selection of condiments
Selection of seasonings
PPE
Packaging materials
Toothpick
Aluminum foil

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CRISTINA R. RIVERA

APPETIZER INGREDIENT PROCEDURE
Canapés 1. Prepare breads,
Breads/crackers crackers, toasts
Butter 2. Prepare fillings
Mayonnaise 3. Apply spreads and
Cream cheese filling
Shrimps 4. Add garnish.
Chicken breast 5. Plate and serve.
Ham
Tuna flakes ,
Carrots
Celery
Pickles
Eggs, chicken
quails

Relishes Carrots 1. Prepare vegetables as
Hors d’ oeuvres Celery required
Yam 2. Cut the vegetables
Radish 3. Prepare dressing
Green mango 4. Plate for serving
Tomatoes 5.
Lettuce 6.
Cucumber
Shallots dressing 1. Prepare and cook the
Shrimps ingredients accordingly.
Chicken breast
Ham 2. Arrange in a serving
Bacon platter attractively.
Cheese
Chicken liver

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Fish fillet

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PERFORMANCE CRITERIA 3.2-1 YES NO

Did I
1. Clean and sanitize kitchen premises
2. Organize and prepare ingredients according to
recipe requirement
3. Inspect and use proper tools and utensils
4. Prepare the appetizer as per industry
standard?
5. Plate and present the appetizers with
appropriate garnishing?
6. Use proper service plate and appropriate
garnish for the product?
7. Select good packaging material for my product

8. Minimize wastage?
9. Follow workplace safety and hygiene

procedures?
10. Coordinate end of service procedures

11. Perform first procedures in the event of
accident.

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LEARNING OUTCOME SUMMARY

LEARNING OUTCOME # 3 Present a range of Appetizers
CONTENTS:
1. Presentation of Appetizers

ASSESSMENT CRITERIA:
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 dishes are observed in presenting appetizers

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

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CRISTINA R. RIVERA

Learning Materials
Manuals
Books
Video (CD)

ASSESSMENT METHOD:
• Demonstration with questioning
Portfolio

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CRISTINA R. RIVERA

LEARNING EXPERIENCES

Learning Activities Special Instructions

1. Read Information Sheet 3.3-1 on • Try to answer the Self-Check without
Presentation of Appetizers looking at the information sheet.

2. Answer Self-Check 3.3-1 • Compare your answers with the Self
Check Key Answer

• If you missed some of the questions,
go over the information sheet again.

• Perform the given Task/Job sheet and
evaluate yourself using the
performance criteria. When you are
ready, present your work to your
trainer for final evaluation and
recording.

• After doing all the activities of this L.O.,
You are ready to proceed to next L.O.

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CRISTINA R. RIVERA

INFORMATION SHEET 3.3-1 FOOD PRESENTATION

Learning Objective: After reading this information sheet, you should be able
to:

1. Present food properly.
2. Use garnishes appropriately.

Food presentation
The Chef’s present food with the intent to stimulate all guest’s senses. An

attractive and appealing appearance stimulate the desire to taste the food. The food
should look natural and without drastic or contrived color combination.
Main colors should be soft, natural and compatible. The two primary colors to work with
are, masculine and feminine. Masculine colors are dark and tone colors, feminine
colors are pastel colors. Working with these two categories will make it easier to match
food and colors.

The execution of basic culinary principle plays the most important role. If food is
complicated through unnecessary ingredients and combinations, then the beauty of
simplicity is lost.

Sound cooking methods enhance the experience of basic tastes, textures and
appearances of food.

Garnishes should enhance and compliment the food, not become a focal
point.

PRESENTATION GUIDELINE

1. UNITY:
The food in the presentation should work in harmony and unity this

means the food will taste as good as it looks.

2. FOCAL POINT

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The platter or plate should have a focal point to which the eye is
automatically drawn. The existence and location of this point is largely
dependent on the placement and relationship of the food components.

3. FLOW
It gives the presentation life and sense of freshness.

4. BALANCE
The presentation must be balanced through the selection o f food by choosing
complimentary flavors, seasonings, and food groups. Also food should be prepared
using different but complimentary cooking methods and arranging it on an appropriate
service ware in an appetizing presentation.

a. Selection of food – Complex and simple type of food should be balanced. e.g.
Perfectly sautéed meat scaloppini (simple) served with vegetable risotto (complex)

b. Colors – It is always important in food, especially so in the presentation. Color
reinforces freshness, quality and proper cooking.
Show variety in color without giving a circus effect. Use of earth tones with vibrant color
is often successful. Usually foods that tastes good together will naturally harmonize in
color.
Natural color should highlight the cooking technique employed

Roasts – caramelized on outside (use of g glaze)
Sauté – evenly brown
Steamed – fresh color

GARNISHES
A non-functional garnish is any item, edible or inedible that does not

contribute to the taste or texture of a dish. The Chef should always avoid the use of
non-functional garnishes on plates and platters.

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CRISTINA R. RIVERA

A good way to prevent yourself from using a non-functional garnish is to ask yourself
the question “what purpose does this garnish serve?” if the answer is “it adds color”
chances are you have a nonfunctional garnish.

Examples of non-functional garnishes
1. Sprig of parsley
2. Leaves of lettuce as underliners
3. Tomato roses and apple birds

Etc.

Starches and vegetables can become a garnish to:
1. Add color and texture to the entrée.
2. Contribute to plate presentation.
3. Eliminate the use of traditional non-functional garnishes.

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Self-Check # 3.3-1
1. State the guideline in food presentation.
2. Enumerate the samples of non-functional garnishes.

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CRISTINA R. RIVERA

Answer Key # 3.3-1

1. Unity, Focal Point, Flow and Balance

2. Sprig of parsley
Leaves of lettuce as underliners
Tomato roses and apple birds

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CRISTINA R. RIVERA

LEARNING OUTCOME SUMMARY

LEARNING OUTCOME # 4 Store Appetizers

CONTENTS:

1. Storing appetizers

2. Different packaging materials and storage container
3. Characteristics and uses of packaging materials

ASSESSMENT CRITERIA:
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
temperatures to maintain freshness, quality and taste.

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CRISTINA R. RIVERA

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

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MARY GRACE L. OCCASION
CRISTINA R. RIVERA

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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MARY GRACE L. OCCASION
CRISTINA R. RIVERA

LEARNING EXPERIENCES

Learning Activities Special Instructions

3. Read Information Sheet 3.4-1 on • Try to answer the Self-Check without
Storing Appetizers looking at the information sheet.

4. Answer Self-Check 3.4-1 • Compare your answers with the Self
Check Key Answer

• If you missed some of the questions,
go over the information sheet again.

• Perform the given Task/Job sheet and
evaluate yourself using the
performance criteria. When you are
ready, present your work to your
trainer for final evaluation and
recording.

• After doing all the activities of this L.O.,
You are ready to proceed to next L.O.

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CRISTINA R. RIVERA

INFORMATION SHEET 3.4-1 STORE APPETIZERS

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

1. Identify the different packaging materials in storing.
2. Store food items properly
3. Appreciate the value of proper packaging and storing

Suitable Packaging Materials

Using food containers is the best way to organize food storage
whether in the home kitchen or in restaurants. Food containers for appetizers
and salads are available in different styles and sizes. They are made of
different kinds of material like plastic, glass, and stainless steel and aluminum
and the like.

Wide Range of Models

Attractive food containers are available at all restaurant supply stores.
Most of restaurant suppliers offer online resources that facilitate product
selection, order, and purchase. Think about your needs, and then shop online.
With many options to choose from, you can easily find the containers to suit
your needs.

The main varieties of food containers available include:
• Aluminum Foil Containers

Aluminum food packaging works well with beverages and canned
perishables.
• Foam Containers
• Paper Containers
• Plastic Containers

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Plastic food packaging works well for many items including frozen
perishables, chips, candy and more.
Use plastic food packaging for snack foods, perishables and produce.
• Specialty Container

Specialty food packaging containers should:
o Protect the product during the delivery process. o Be

environmentally friendly.
o Promote the product using an attractive packaging

design.

Modern food containers provide an upscale look and enhance the value
of packaged foods, both hot and cold.

Food packaging is aimed at preserving and protecting food from
environmental factors. Packaging material is carefully considered with the type
of food to be packaged for safety reasons.

Characteristics and Uses of Different Packaging Materials

For serving takeout or packaging leftovers, aluminum foil containers are perfect
choice, though they are not microwaveable. With their leak proof qualities, colanders
are popular used to store soups and sauces in restaurants and foodservice kitchens.

Hinged lid foam of Styrofoam containers are the universal solution for serving
takeout or packaging leftovers. Leak-proof foodservice plastic containers are used by
delis and bakeries to store liquid foods and also sandwiches. Available in convenient
shapes and sizes and with color-coded lids, plastic containers are the best choice to
keep your bakeries organized. Clear plastic containers offer a good view of the content.
Foodservice containers made of paper are used to serve chicken and popcorn. Mobile
food storage bins can be conveniently kept in kitchens and storerooms and improve

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space optimization. Restaurant supply stores also offer lids for plastic containers,
paper containers, and foil containers.
Food Storage Containers

Food storage containers for restaurants and other foodservice
establishments are a priority these days. Commercial restaurant kitchens must
have many seal tight containers for storing and prepping food. These
containers are usually made of plastic, durex, stainless steel, or aluminum. We
also carry poly plastic bags for preserving smaller portions. It’s no secret that
a package can catch a customer’s eye even before they notice what’s inside.
Give your food an effective appeal by presenting it with our food packaging
containers. Our food containers provide an upscale look and increases
perceived value of packaged foods, both hot and cold.

Storage Containers

Aluminum foil containers

Colanders

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Foam Containers
Container lids

Paper Containers
Plastic Containers
Specialty containers
Brown paper bag

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Plastic cling wrap
Plastic bags
Carton Box

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SELF CHECK 3.4-1

DIRECTION: Select proper storage container for the following:

A. Hot appetizers
B. Cold appetizer

NOTE:
Check with your trainer about your selection.
Remember to practice this activity at all times.

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CRISTINA R. RIVERA

ANSWER KEY 3.4-1

A. ALUMINUM CONTAINERS WITH COVER
B. PLASTIC CONTAINERS WITH LID

• FOAM CONTAINERS
• PLASTIC CONTAINERS WITH LIDS
• ALUMINUM CONTAINERS WITH

LIDS PLASTIC CONTAINERS

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REFERENCES
Wayne Gisslen Professional Cooking 7th edition
https://www.tasteofhome.com/recipes/ensenada-shrimp-cocktail/
source of photos of cocktail appetizer

https://www.pinterest.ph/pin/22799541842683330/
source of salad appetizer

https://www.amazon.com/Hors-dOeuvres-DK/dp/1465468692
source for hors d oeuvres

https://saghajwideknowledge.wordpress.com/2015/06/02/kitchen-tools-and-
equipment-for-preparing-appetizers/
source of tools, equipment, utensils needed in preparing appetizers

https://158main.com/2014/02/19/a-brief-history-of-appetizers-or-is-that-hors-doeuvre/
source for brief history of appetizer

https://chefqtrainer.blogspot.com/2019/10/4-types-of-hors-doeuvres-you-should-
know.html
source for types of appetizer

https://chestofbooks.com/food/recipes/American-Woman-Cook-Book/Appetizers.html
source of characteristics of appetizers

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CRISTINA R. RIVERA