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    Q1-DLP NO.2 (Grade 9)

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    john patrick joson
    The document outlines an activity for preparing appetizers in a Cookery 9 class, including identifying the origin of appetizers and performing mise en place. Students are given a reading on the history of appetizers from ancient Athens to modern times and how their purpose has evolved. A worksheet provides matching, identification, and fill-in-the-blank questions about appetizers as well as an activity to classify ingredients for canapes and design an original canape recipe.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Q1-DLP NO.2 (Grade 9)

    Uploaded by

    john patrick joson
    167 views3 pages
    The document outlines an activity for preparing appetizers in a Cookery 9 class, including identifying the origin of appetizers and performing mise en place. Students are given a reading on the history of appetizers from ancient Athens to modern times and how their purpose has evolved. A worksheet provides matching, identification, and fill-in-the-blank questions about appetizers as well as an activity to classify ingredients for canapes and design an original canape recipe.

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    The document outlines an activity for preparing appetizers in a Cookery 9 class, including identifying the origin of appetizers and performing mise en place. Students are given a reading on the history of appetizers from ancient Athens to modern times and how their purpose has evolved. A worksheet provides matching, identification, and fill-in-the-blank questions about appetizers as well as an activity to classify ingredients for canapes and design an original canape recipe.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    167 views3 pages

    Q1-DLP NO.2 (Grade 9)

    Uploaded by

    john patrick joson
    The document outlines an activity for preparing appetizers in a Cookery 9 class, including identifying the origin of appetizers and performing mise en place. Students are given a reading on the history of appetizers from ancient Athens to modern times and how their purpose has evolved. A worksheet provides matching, identification, and fill-in-the-blank questions about appetizers as well as an activity to classify ingredients for canapes and design an original canape recipe.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 3

    ARELLANO UNIVERSITY

    Junior High School Department


    Andres Bonifacio Campus
    Pag-Asa St. Caniogan, Pasig City

    Technology and Livelihood Education


    COOKERY 9

    Name: king eric lubrin Section:9-narra

    Activity Title: Preparing Appetizer


    Learning Targets:
     The students are expected to identify the origin of appetizers.
     Prepare a range of appetizers and;
     Perform Mise’ En Place.
    Reference Title: Learning Module Cookery 9 and Career Pathways in TLE
    Type of Activity: Concept Notes / Exercise.

    Appetizers are food which stimulate the appetite, through their attractive appearance,
    fragrance or appealing flavor. It is a small pieces or portions of highly seasoned food, usually
    served before a meal to induce and stimulate one’s appetite.

    Seatwork

    A. MATCHING TYPE

    Column A Column B

    B 1. Roman Empire A. Finger Foods

    F 2. Americans B. Liquid Appetizer

    A 3. Filipino C. Sea urchins

    C 4. Athenians D. Salad

    E 5. England E. Served between main


    Course and dessert.
    F. Aperitifs

    B. IDENTIFICATION
    Direction: Answer the Following question.

    Athenians 1. Who introduced appetizer in early 3rd Century B.C ?

    Romans 2. Aperitifs came from?

    Alcoholic drink 3. What is Aperitifs?

    1860 4. When does the American and England served the appetizer?
    Stimulate the eppetite 5. What is the purpose of Aperitifs?

    20 to 25% 6. What is the content of Aperitifs?

    Finger foods 7. What is the appetizer in the Philippines?

    8-10. What kind of appetizer Athenians served?

    C. Direction: Fill the blank with a word or group of words to make the sentence
    Complete.

    HISTORY OR APPETIZERS

    Appetizers were originally introduced by the athenians as a buffet in the


    early third century B.C. They would serve sea urchins, cockles, sturgeon, and
    garlic. However they were unpopular to start as these tiny meals weren't
    followed up with a main course, leaving everyone hungry and wanting more. It
    wasn't until the nineteenth century that appetizers truly caught on, as meals
    evolved into more of a structured ordeal.

    Aperitifs came about by the romans and were classified as a liquid appetite
    that typically contained alcohol. In addition to inciting hunger like food
    appetizers, the purpose for aperitifs were also meant to help with the imminent
    process. These drinks would be shared from a single glass and passed around
    the table to all members of the eating party. Aperitifs are still utilized today,
    typically with the company of food appetizers.

    The word itself, "appetiter," starting being used in the Americas and
    englands in the1860s, though it's only reason for existence was to have a word
    with more of a local flavor than "hors d’ocuvres." For a time, appetizers would
    be served between the main course and dessert as a refresher, but by the
    twentieth century they had taken their place as a precursor to the main course.
    On the other hand it is said that appetizers are the dishes that can truly be
    considered filipino because we are best known for using our hands to eat the
    small finger foods that come with the first course. Appetizers can include
    anything from fish to meat, nuts and chips. They are often served before dinner
    or at large family lunches.

    D. Direction: Classify the following ingredients listed below according to the parts
    of canapes. Write each ingredients in the box provided.

    Radish Slice Toast cutouts Asparagus Tips


    Bread cutouts Crackers Tomatoes
    Butter Polenta cutouts Cucumber Slice
    Fish Cheese Miniature Pancake
    Tiny Biscuit Pickled Onion Meat
    Canape Base Canape Spread Canape Garnish

    E. Make your own recipe of canape. (15 pts)

    Name of your Canape:

    Ingredients:

    Procedures:

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