9

TLE
COOKERY
Module 5: PRESENT A VARIETY
OF APPETIZER
Quarter 1: Week 5-6
JACKIELOU S. BALASUELA

(SUPPORT MATERIAL FOR INDEPENDENT LEARNING ENGAGEMENT)

A Joint Project of
SCHOOLS DIVISION OF DIPOLOG CITY
and the
DIPOLOG CITY GOVERNMENT

1
TLE – Grade 9
Alternative Delivery Mode
Quarter 1 – Module 5: PRESENT A VARIETY OF APPETIZER
First Edition, 2020

Development Team of the Module

Writer: JACKIELOU S. BALASUELA

Editor: JACKIELOU S. BALASUELA

Reviewer: LYNNE B. GAHISAN

Illustrator: LYNNE B. GAHISAN

Layout Artist:

Management Team:
Virgilio P. Batan Jr. Jay S. Montealto Amelinda D. Montero Nur N. HussienDivision
- Schools Ronillo S. Yarag
Superintende
Leo Martinno O. Alejo - Asst. Schools Division Superin
- Chief, SGOD
- EPS PVR – LRMDS PDO II - L
-
-

Printed in the Philippines by

Department of Education – Region IX – Dipolog City Schools Division

Office Address: Purok Farmers, Olingan, Dipolog City

The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part of
the module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other activities
included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your
answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.

If you encounter any difficulty in answering the tasks in this module, do not
hesitate to consult your teacher or facilitator. Always bear in mind that you are not
alone.

We hope that through this material, you will experience meaningful learning and
gain deep understanding of the relevant competencies. You can do it.
 What I Need to Know

This module was designed and written with you in mind. It is here to help
you master the nature of Cookery. 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. But the order in which you read them can be
changed to correspond with the textbook you are now using.

After going through this module, you are expected to:

1. Identify ways of presenting a variety of appetizers;

2. Demonstrate the proper method of presenting an appetizer; and
3. Follow workplace safety procedures when presenting appetizers.

What I Know
.

Enumeration:

A. Basic Principles of Platter Presentation

1.
2.
3.
4.
5.
6.
7.

B. Some Final Tips for Choosing and Presenting Appetizers

1.
2.
3.
4.

1
LessonPRESENT A VARIETY OF APPETIZER
5
Appetizers should be presented in an attractive and functional way. When served at
a table, in a buffet, or at a cocktail party they provide a chance for creative plating.
The lesson deals with the identification of ways of presenting a variety of appetizer
according to enterprise standards.

What’s In

Direction: As a review of the previous lesson, provide the procedure in

preparing Canapés from toast. Write your answer on a separate sheet of paper.

Tools/Equipment Needed:

Ingredients Needed:

Steps/Procedure:

1.

2.

3.

4.

5.
 What’s New

Direction: Below is a quote about appetizers. In 3-5 sentences, write your insights about this
quote in relation to our lesson. Write your answer on your notebook.

What is It

Appetizers can be more appreciated if presented attractively like saying goes

“the eyes eat first”. Plate presentation is the process of offering the appetizers to
guests the stylish and pleasing manners.
 1. Balance the rules of good menu balance also apply to plating.

• Colour- Two or more colours on the plate are usually more interesting than one.
Garnish is also important.
• Shapes- Plan for variety of shapes and forms. Cutting vegetables into different
shapes gives you great flexibility.
• Texture - Not strictly visual consideration, but important in plating in menu
planning.
• Flavors -One of the factors to consider when balancing colors, shapes, and
texture on the plate.

2. Portion size. This is important for presentation as well as for costing.

• Match portion size and plates. Too small plate makes an overcrowded, jumbled,
messy appearance. Too large plate makes the portions looks skimpy.
• Balance the portion sizes of the various items on the plate apply logical balance of
portions.

3. Arrangement on the plate

BASIC PRINCIPLES OF PLATTER PRESENTATION

Center piece or grosse piece (gross pyess). This may be an uncut portion of
the main food item. Such as a pate or a cold roast, decorated and displayed whole.
It may be a separate but related item, such as smoked salmon mousse.

a. The slices or serving portions should be arranged artistically.

b. The garnish should be artistically done in proportion to the cut slices.
c. The food should be easy to handle and serve, so that one portion can be
removed without ruining the arrangement.
d. A simple design is best. Simple arrangement is easier to serve, more
appetizing, and still attractive when are half consumed by the guest.
e. Attractive platter presentation may be made on silver or other metals, on
mirrors, chinaware, plastic ware, wood, or any other materials provided they are
presentable and suitable for food.
f. One’s a piece of food has touched the tray, do not remove it. Shiny silver or
mirror trays are easily smudged, and you’ll have to wash the tray and start over
again. Good pre-planning should be considered.
g. Think of the platter as part of the whole. It must be attractive and
appropriate to the other presentation in the table.

4. Make it uniform
Your appetizer presentation also applies to non-food items. When all
elements of your event are aligned, the event will always emit a more sophisticated
and polished look. Consider keeping all of your skewers, picks, plates, tasting
utensils and serving trays in the same color scheme.
 Another way to make a uniform impression with your sophisticated
appetizers is to use the same material throughout the presentation. For example,
use bamboo skewers alongside bamboo plates for a natural and organic feeling.

5. Roll them up
Many food presentation ideas are actually quite simple. Give your appetizers
an impressive flair by rolling them up. This can take the shape of pin rolls, lettuce-
wrapped appetizers, cut wraps or cucumber feta rolls. Stick a decorative pick into
the center of each roll-up to keep them in place.

6. Put It in a Cup
Use small cups or shot glasses as the base for your appetizer. Swirl purple
onion, spinach and peppers together at the bottom of a shot glass topped with a
cracker or mini bite for an artistic look. Use bamboo tasting cups as an eco-friendly
alternative for this tip. Cups also work wonders as holders for dips to accompany
your other appetizers. You do not have to be a professional chef to focus on
appetizer presentation at your event. However, by paying close attention to detail,
you can enhance the look and feel of your event.

Design the Platter

1. Plan ahead. Make a sketch by dividing the tray into six or eight sections. This
will help you lay out a balance and symmetrical design. The sketch should indicate
the centrepiece, slices of foods and garnishes.
2. Get movement into your design. Good design makes your eyes move across the
platter following the lines you have set up. It could be arranged in rows or line.
3. Give design a focal point. Use centrepiece to emphasize and strengthen the
design by giving it direction and height. Note that centrepiece is not always in the
center.
4. Keep them in proportion.
5. Make the garnish count. Use garnish to balance out a plate by providing
additional element. Two items on a plate often look unbalanced, but adding a
garnish completes the picture. On the other hand do not add unnecessary
garnishes.
6. Don’t drown every plate in sauce or gravy. It may hide colours and shapes. You
may cover a part of it or a band of sauce across the centre.
7. Keep it simple. Simplicity is more attractive than complicated designs.
8. Let the guest see the best side of everything. Angle overlapping slices and
wedged- shaped piece toward the customer and the best side of each side is face
up.

Guidelines for Assembling Canapés

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.

 Assemble as close as possible to serving time. Bases quickly become

soggy, and spread and garnish dry out easily. After placing them in a tray,
cover them lightly with plastic and held for a short time under refrigeration.
Safe food handling and storage must be observed.

 Select harmonious flavor combinations in spreads and garnish such as:

Mustard and ham, Lemon butter and caviar, Pimiento cream cheese and
sardines Tuna salad and capers Anchovy butter, hard cooked egg slice and
olive.
 Make sure that at least one of the ingredients is spicy in flavor. A bland
canapé has little value as an appetizer. Use high quality ingredients. Leftover
can be used for canapés, but they must be carefully handled and stored to
retain freshness.
 Keep it simple. Simple meat arrangements are more attractive than
extravagant one. Be sure that canapés hold together and do not fall apart in
the customers hands.
 Arrange canapés carefully and attractively on trays. Each tray should carry
an assortment of flavour and textures, so there is something for every taste.

Some Final Tips for Choosing and Presenting Appetizers

• Choose a good variety of items: try to have a vegetable, starch and protein option
• Apps that can be pre-assembled are great for entertaining. This way you can
spend time with your guests.
• Choose apps that give a big flavour in one bite, and your guest will come back for
more.
• Choose apps that are easy to eat. Skewered items are great, as are any items that
don't require cutlery.
 What I Have Learned

Direction: Write an essay about your learning on this lesson by using the guide
phrases below. Write your answer on a separate sheet of paper.

I have learned that

I have realized that

I will apply
_ _
_ _
RUBRICS

Areas of A B C d
Assessme
nt
Ideas Presents Presents Ideas are Ideas
ideas in an ideas in a too are
original consistent general vague
manner manner or
4 points unclea
10 points 7 points r No
Organization Strong and Organized Some
organized beg/mid/e organizatio organizatio
beg/mid/e nd n; attempt n; lack
nd 10 at a beg/mid/e
points 7 points beg/mid/e nd 1 point
nd 4
Understandin Writing Writing Writing Writing
g shows shows a shows shows little
strong clear adequate understandi
understandi understandi understandi ng 1 point
ng 10 ng 7 points ng 4 points
Mechanics Few (if Few errors Several errors Numero
any) us
errors 7 points 4 points errors
10 points 1 point
TOTA /40
L
POIN
 What I Can Do

Direction: With your knowledge about appetizers, make an appetizer and present
it in a creative manner. Use ingredients and kitchen tools available from your end.
Kindly make sure that there is adult (parent/guardian/siblings) supervision while
doing this activity. Note: You may take a video of your performance and submit
it via messenger. If you do not have internet access, you may also ask your
parents/guardian to rate your performance on this activity using the
evaluation sheet.

EVALUATION SHEET OF FINISHED PRODUCT

GOOD = 3 points; FAIR = 2 points; POOR = 1 point

GENERAL APPEARANCE GOOD FAIR POOR

Attractive and appealing to appetite

Good color combination

Ingredients cooked just right

Correct consistency

Appropriate tools and materials used

Proper used of table appointments

 Assessment

Enumeration:
A. List down final tips for choosing and presenting appetizers.

1.
2.
3.
4.
5.
B. Balance rules of good menu balance

1.
2.
3.
4.

Fill in the blank with the correct word/phrases:

1. Select flavour combinations in spreads and garnish such as: Mustard

and ham, Lemon butter and caviar, Pimiento cream cheese and sardines Tuna
salad.
2. Appetizers can be more appreciated if presented .
3. colours on the plate are usually more interesting than one
4. the portion sizes of the various items on the plate applies logical
balance of portions.
5. Make sure that at least one of the ingredients is in flavor. A bland
canapé has little value as an appetizer.

Additional Activities

Direction: Below are videos about preparing and presenting appetizers. Kindly visit
the links provided and in an essay writes your insights about the videos.

https://www.youtube.com/watch?v=BifKCziJVRQ

https://www.youtube.com/watch?v=j4gx51XJqqY
 Alternative activity: If you do not have internet access, you may do this activity
instead. Write an essay about this quote “You Eat with Your Eyes First” and how
it relates to our lesson on this module.
RUBRICS

Areas of A B C d
Assessme
nt
Ideas Presents Presents Ideas are Ideas
ideas in an ideas in a too are
original consistent general vague
manner manner or
4 points unclea
10 points 7 points r No
Organization Strong and Organized Some
organized beg/mid/e organizatio organizatio
beg/mid/e nd n; attempt n; lack
nd 10 at a beg/mid/e
points 7 points beg/mid/e nd 1 point
nd 4
Understandin Writing Writing Writing Writing
g shows shows a shows shows little
strong clear adequate understandi
understandi understandi understandi ng 1 point
ng 10 ng 7 points ng 4 points
Mechanics Few (if Few errors Several errors Numero
any) us
errors 7 points 4 points errors
10 points 1 point
TOTA /40
L
POIN

Answer Keys

What I Know
Enumeration
A.Basic Principles of Platter Presentation
1. The slices or serving portions should be arranged artistically.
2.The garnish should be artistically done in proportion to the cut slices.
3.The food should be easy to handle and serve, so that one portion can be
removed without ruining the arrangement.
4.A simple design is best. Simple arrangement is easier to serve,
moreappetizing, and still attractive when are half consumed by the guest.
5.Attractive platter presentation may be made on silver or other metals, on
mirrors, chinaware, plastic ware, wood, or any other materials provided they
are presentable and suitable for food.
 6.One’s a piece of food has touched the tray, do not remove it. Shiny silver or
mirror trays are easily smudged, and you’ll have to wash the tray and start
over again. Good pre-planning should be considered.
7.Think of the platter as part of the whole. It must be attractive and
appropriate to the other presentation in the table.

B. Some Final Tips for Choosing and Presenting Appetizers

1. Choose a good variety of items: try to have a vegetable, starch and
protein
option
2.Apps that can be pre-assembled are great for entertaining. This way you
can spend time with your guests.
3.Choose apps that give a big flavour in one bite, and your guest will come
back for more.
4.Choose apps that are easy to eat. Skewered items are great, as are any
items that don't require cutlery.

Procedure for preparing Canapés from toast.

Tools/Equipment Needed:
Bread knife
Spatula
Tray
Cutting board

Ingredients Needed:
Pullman loaves
Spreads
Toppings

Steps/Procedure:

1. Trim crusts from unsliced Pullman loaves. Save trimmed crusts to be used as
breadcrumbs.
2. Cut the bread horizontally into slices, ¼ inch thick.
3. Toast the slices in the oven.
4. Cool the toast.
5. Cover with a thin, even layer of spread and cut into desired shapes with a knife.
6. Make the cuts neat and uniform.
What’s New
Answers may vary

References
K to 12 Basic Education Curriculum Technology and Livelihood Education
Learning Module Commercial cooking
https://www.slideshare.net/jessabarrion/grade-9-cookery-present-a-range-of-appetizer

https://www.cbc.ca/stevenandchris/m_food/classy-presentations-for-your-
appetizers