LESSON 3 PREPARE APPETIZER

WEEK
3

KNOWLEDGE
ENRICHMENT

A. LEARNING OBJECTIVES
After this lesson, you should be able to:
 Understand the different variety of cold and hot hors d’oeuvre, including
canapés;
 Appreciate the importance selecting proper and quality ingredients for
appetizers; and
 Prepare and serve a variety of hors d’oeuvre, including canapés, that are
appropriate for the meal or event

B. INTRODUCTION
Before serving any courses of meal, tiny bits of food known as appetizers
are served. Appetizers are delicate and interesting tiny morsels, which can
tantalize your taste buds and increase your appetite. There are many different
varieties of appetizers like finger food, soups, as well as other intricate food
preparations that are served at the beginning of your meal. Therefore, we can say
that appetizers are the first taste of any meal. The main function of appetizers is
to increase your hunger and prepare you for the main course. The flavors of the
appetizers are often 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.

C. LESSON PROPER

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Appetizers

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. Appetizers are small, delicate, flavorful
and attractive portions of food or drinks served before or at the beginning
of a meal to stimulate the desire to eat. But before you can prepare
different appetizers, students like you will first perform mis en place. Mis
en Place is a French term which means “set in place” that is you have
everything ready to cook and in its place. You should be able to identify
and prepare all the needed tools and equipment as well as all the
ingredients to make the preparations and cooking easy.
Characteristics of Appetizers

Appetizers should be big on flavour, small on size and price.

Classification of Appetizers

Appetizer is being classified as cocktails, hors d’ oeuvres, canape,

relishes/crudite, salads, soup / consommé, chips and dips. They usually come
in combination of meat, seafood, poultry, fruit, vegetables and daily
products and shell fish. Appetizers can be served as hot and cold
depending on how it is placed in the menu.
Cocktails

Consist of several bite-size pieces of fish, shellfish, drinks and fruits

served with tangy flavoured sauce. They must be fresh in appearance and
arranged attractively to have an eye appeal. Various cocktails are-Juices of
orange, pineapple , grapefruit or tomato served with cold salad dressings.  

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 Hors d’ oeuvres [awr -durvz; French awr -dœ-vruh]

Hors d’ oeuvres are small portions of highly seasoned foods formerly

used to precede a meal served either hot or cold.Simplicity should be the main
creitoria for making the hors d oeuvres.Although most hors d oeuvres are served
cold,there are also hot ones.

Common Examples of Hors d’oeuvres

a. Cheese – Cut in bite-sized cubes and served immediately because they

dry quickly when exposed.

b. Cheesed balls – Bite-sized balls made of cheese blends such as grated

cheddar. Chilled them rolled in finely chopped nuts or parsley just before
the service.
c. Devilled eggs – Hard-boiled eggs which is cut lengthwise and stuffed
with spread made from yolks blended mayonnaise and flavorings.
d. Shrimps – Whole, marinated or served in ice with an accompanying
sauce such as remoulade or red sauce.
e. Ham rolls – Thin slices of ham rolled into pickles and asparagus or filled
spread mousses.
f. Antipasto – Italian for “before the food” a small plate or tray of flavorful
bite sized cold food.
g. Liver pate (pah tay) – Seasoned chicken liver or goose liver paste glazed
or baked in a crust, sliced and served cold.

Canape (ka·na·pé)

Canape is a bite-sized or two bite-sized finger food consisting of three

parts: a base, a spread or topping and garnish or garniture. They are savoury
titbits of food. They could be served hot or cold. The items should be dainty,
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petite, fresh, having an eye appeal and colour contrasts. There are no set recipes
for the making canapes. Individual or a combination of several different coloured
items are used on the small fancifully cut pieces of bread,toasted or fried , and
biscuits etc. The larger canapes are termed as ZAKUSKIS after the Chef Zakuski.

Relishes/Crudite (kroo·duh·tee)

Relishes/Crudite are pickled items and raw, crisp vegetables such as

julienned carrots or celery sticks. relishes are generally placed before the guest in
a slightly, deep, boat shape dish.

Salads

Petite Salads- they are of small portions and they are usually displaying
the characteristics found in the most salad.

Soup & Consommé

Soup & Consommé include in the appetizer category because they are served in
this course more than ever before.

Chips & Dips

Savory dips are popular accompaniments to potato chips, crackers, and raw
vegetables. proper consistency is important for many dip you prepare. 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.

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Methods of Preparing Ingredients for Appetizers

Possible variation of appetizers is almost limitless. They can involve

the preparations of marinated meat, fish, seafoods, fruit or vegetables.
Below are the procedures on how to prepare some of the ingredients to be
used in making appetizers.

 Washing Fruits and Vegetables – Wash all produce slightly in

warm running water to remove dirt before putting them into a
colander.

 Peeling and Trimming – To peel skins of firm fruits, use vegetable

peelers away from you. If there are brown spots or bruises, cut
them off.

 Cracking Eggs – Tap the egg firmly until the shell cracks. Hold one
end of the egg, pull the shell halves apart over a small clean bowl.

 Zesting and Juicing Citrus – To remove the zest of a citrus fruit,

firmly rub it over the grating teeth of a grater-shredder using short
strokes. Do not use too much pressure or you will dig into bitter
white pith underneath. To get the juice of the citrus fruit, simply
roll under your palm the fruit a few times the cut crosswise. Then
squeeze it.

 Chopping Chocolate – Place the chocolate piece flat on a clean dry

cutting board use a serrated knife and cut small chunks of the edge
of the chocolates.

Preparing the Appetizer

1. Prepare enough for your guest
 Plan out the total amount of maximum guest you are
anticipating. The standard rule is to serve 6 pieces each guest.
 However, allot 10-15 pieces per person if you are planning for
an evening event for there is no provision for main courses.

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  The amount of time can also change the number of pieces to be
served. If you are planning the appetizer course will last for two
hours or more, plan on guest eating around 10 pieces for every
two hours.
 Divide the total number of pieces by the number of choices to
determine how much appetizer is to be prepared. For example,
if you have 20 guests, you will have 10 pieces per guest and
roughly sever choices. That means you have to prepare
approximately 1 ½ dozen (14) pieces of each appetizer.

2. Cook in advance
A day in advance is ideal for appetizers that need to be cooked or
assembled.
 Hot appetizers should be prepared early and re-warmed as
guest start arriving.
 Be sure that appetizers are still crispy, thus using oven is
advisable than microwave.
 Do as much preparation as you can earlier in the day, but do not
cook appetizers to far in advance that will become soggy after
being refrigerated.

3. Create appealing
Consider arranging the foods in a unique way or decorating the
serving platter to catch the eye of the diners.
 Use toothpicks and small skewers to hold small pieces of food
together.
 Edible decorations can be used in platters such as lettuce,
parsley and edible flowers.
 Appetizers can be served also in martini glass, tea cups, and
sterilized small candle holders adding eye appeal to diners.

Serving the Appetizer

1. Know when to serve the appetizer

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  Set out cold appetizers before the event starts. Hot appetizers
are served if most of the guest have arrived.
 Set hot appetizers yourself, you will have the chance to interact
with the guest.
 Crispy appetizers and those with melted cheese should be
served fresh from the oven.
2. Served some appetizers on tray
 Serving food on trays makes it easier to take the appetizers
around each guest.
 Trays also make it easier to refill appetizers.
3. Clear room around the simple appetizers.
 Guest are more likely to crowd around the simple choices, to
keep a little space around them to prevent the area from getting
too crowded.
4. Set drinks as well.
 Your guest will need something to drink as they much on
appetizers. Set up a separate beverage table where they can get
their drinks.
 A punchbowl or pitcher can be set behind the prepared pre-
measured beverage for anyone who wants to refill.

Plating and Storing Appetizers

Fundamentals of Plating

A well-planned menu may falter and fail if the presentation is not

well done. The moment the food is presented to the diner, it can turn off
the appetite if it is not properly arranged. An aesthetically pleasing plate
can sharpen it.
One should make plate layout to improve the presentation as
possible.

How to Plate AppetizersDraw several simple sketches presenting the

shape of the plate or platter, placing the appetizer in various places and
positions on the plate. You are creating a visual practice platter that will
clarify the most visually appealing layout of the appetizer. Planning ahead
is an important step. Once you put the actual appetizer on the plate, you

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do not want to be moving them around. This could create a messy look to
the platter which would be unappealing.

Keep it simple. Everything on the plate should be edible and

complementary to the flavor of the appetizer. Use colorful garnishes like
lemon slices or fresh herbs instead of inedible items.

Principles and Techniques in Storing Appetizers

Never let raw food mixed with cooked food. All prepared foods
should be kept chilled or stored in a 4 degrees C or less temperature until
you are ready to serve. Fresh foods should not be kept for longer that 3-5
days. Three days is preferable. If prepared raw food is to be stored for
longer than three days, it is best to freeze the product on the first day.
However, freezing is best to apply only on pastry-based items and meats.
Suggested Recipe

Cheese Dog Bread Rolls

Ingredients Procedure
15 pcs Chili Pepper Slice cheese into sticks.
15 pcs Lumpia Wrapper small Using a sharp knife, slice across green
1 block filled cheese chili from the stem down to the tip.
cooking oil Scrape seeds using a small spoon. If
you can't handle too much spicy taste
be sure no seeds are left.
Stuff each chili pepper with cheese.
On a large plate, lay a lumpia wrapper

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 and place a cheese stuffed chili pepper.
Wrap each chili pepper with the
lumpia wrapper, make sure the stem is
sticking out on one side of the lumpia.
Roll the lumpia wrapper tightly and
seal the edge with a dab of water.
Do the same procedure on the rest of
the chilies.
Heat oil on a deep frying pan, make
sure the oil is enough to deep fry the
lumpia.
Fry them in batches and do not
overcrowd the pan.
Fry until golden brown approximately
4 minutes in medium heat.
Serve with mayo-ketchup dip.

SKILLS DEVELOPMENT

ACTIVITY 1.1

Instruction: Matching Type: Match the items in Column A to its English

Translation in Column B. Write the letter of your answer in CSTC Green
Booklet.

Column A Column B
1. ___ Appetizers A. These are appetizers served
either hot or cold, smaller in
portion size and can be eaten
with fork or fingers
2. ___ cocktail B. Refer to open face
sandwich which maybe
topped with endless variety of
ingredients
3. ___ crudite C. Refers to canapes component
that must be firm enough for

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 the guest to handle
4. ___ relishes D. Refers to canapes component
that adds moisture and flavor
to the canapés.
5. ___ Garnish
E. The savory part of the
canapés. It can be made of
meat, fish/seafood or
vegetables. It should be in
consistent with the shape of
the base.

6. ___ Main Body F. Adds eye appeal and

enhances the main body
giving additional color,
design and texture of flavor
accent to the canapé
7. ___ spread
G. These are raw or pickled
vegetable into attractive
shapes served as appetizer.
8. ___ base
H. French word “Cru”
meaning raw and come in
bite-size cut served with dips
such as celery, radishes, green
and red pepper, cucumber
cherry tomatoes, carrots
scallions, zucchini,
cauliflower and broccoli
stems.
9. ___ Canapés I. These are made of seafood’s
or fruits usually with tart or
tangy flavor sauce, served
chilled often on a bed of
crushed ice.
J. Are small, delicate, flavorful
10. ___ Hors d’oeuvres and attractive portions of food
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 or drinks served before or at
the beginning of a meal to
stimulate the desire to eat.

APPLICATION

Instruction: Documentation: Make a video presentation in lieu with the

suggested recipe given. Your activity will be graded based on this rubrics.

Preparation Poor Fair Good Excellent Total

40% 10% 20% 30% 40% Grade

Measuring, Did not measure Student Student Student practiced

chopping, and out all the completed most completed all the excellent time
otherwise ingredients and of preparation steps but did not management in
preparing the have them lined steps but missed use time preparation
ingredients, job up in order of use, one or more of the management procedures and
assignments, Did not read procedures. Did completed all steps
rubric recipe before not participate in successfully.
beginning all the preparation
preparation, steps or wandered
missed a out of group
preparation step during the
process.
Cooking Poor Fair Good Excellent
40% 10% 20% 30% 40%

Follows and Student did not Student Student showed Student

completes recipe focus on task at attempted tasks proper cooking demonstrated
instructions or hand, left but got distracted methods and proper cooking
instructions as equipment on or did not techniques, but technique, showed
demonstrated by stove unattended, complete assigned did not practice professionalism,
the teacher, did not control task, followed only good time completed all
resulting in a food heat, did not part of the management instructions
product. follow instructions. successfully, and
instructions. finished within the
allotted time.

Safety & Poor Fair Good Excellent

Sanitation 2% 4% 6% 10%
10% Students did not Student only Student Student
Practiced proper demonstrate demonstrated demonstrated demonstrated
safety and proper safety and some safety and proper safety and safety and
sanitation sanitation sanitation sanitation sanitation

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 techniques practices such as practices. practices most of practices and
using equipment the time. ensured they were
in the appropriate practiced by others
manner, in the group.
handwashing,
sanitizing,
cleaning up as
needed,
dishwashing, and
final clean-up.
Final Product Poor Fair Good Excellent
10% 2% 4% 6% 10%

burnt/ Poor final Good final Excellent final

undercooked, product, several product but product. Turned
inedible, poor mistakes slightly off out just as
product. apparent. expected.

CHARACTER
ENHANCEMENT

REFLECTION

Instruction: Write a three to five sentence paragraph on the question below.

Write your answer in CSTC Green Booklet.

1. As astudent, how you can apply your first performance task experience into
your daily life.

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