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Technology and
Livelihood Education
Cookery
Quarter 1 – Module 14:
Hot and Cold Appetizers
TLE –COOKERY Grade 9
Alternative Delivery Mode
Quarter 1 – Module 14: Hot and Cold Appetizers
First Edition, 2020

Republic Act 8293, Section 176 states that: No copyright shall subsist in any work of
the Government of the Philippines. However, prior approval of the government agency or office
wherein the work is created shall be necessary for exploitation of such work for profit. Such
agency or office may, among other things, impose as a condition the payment of royalties.

Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names,
trademarks, etc.) included in this module are owned by their respective copyright holders.
Every effort has been exerted to seek permission from copyright owners to use these
materials. The publisher and authors do not represent nor claim ownership over them.

Published by the Department of Education

Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio

Development Team of the Module

Writers: Jaesil C. Balacuit and Jona O.Mendoza
Editors: Alfie A. Lopez and Michelle D. Potot, Norviňa A. Tubongbanua, Ed. D.
Reviewers: Grace Beta D. Ledda, Rose Marie E. Diocares, Ed.D.
Ely B. Magallanes, Ed. D., Alma M. Beton, Ed. D.
Illustrator: Jaesil C. Balacuit
Layout Artist: Maribeth E. Sarsalejo
Management Team: Dr. Isabelita M. Borres, CESO III
Eugenio B. Penales, Ed. D
Sonia D. Gonzales
Dr. Jeanelyn A.Aleman, CESE
Evelyn F. Importante, Ed.D
Rose Marie E. Diocares, Ed.D
Estelita A. Peňa, Ed. D.

Printed in the Philippines by ________________________

Department of Education – Region IX

Office Address: Regional Center, Balintawak, Pagadian City

E-mail Address: region9@deped.gov.ph
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Technology and
Livelihood Education
Cookery
Quarter 1 – Module 14:
Hot and Cold Appetizers
Introductory Message
For the facilitator:

Welcome to the TLE- Cookery 9 Alternative Delivery Mode (ADM) Module on Hot and
Cold Appetizers!

This module was collaboratively designed, developed and reviewed by educators both
from public and private institutions to assist you, the teacher or facilitator in helping
the learners meet the standards set by the K to 12 Curriculum while overcoming
their personal, social, and economic constraints in schooling.

This learning resource hopes to engage the learners into guided and independent
learning activities at their own pace and time. Furthermore, this also aims to help
learners acquire the needed 21st century skills while taking into consideration their
needs and circumstances.

In addition to the material in the main text, you will also see this box in the body of
the module:

Notes to the Teacher

This contains helpful tips or strategies that
will help you in guiding the learners.

As a facilitator you are expected to orient the learners on how to use this module.
You also need to keep track of the learners' progress while allowing them to manage
their own learning. Furthermore, you are expected to encourage and assist the
learners as they do the tasks included in the module.

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For the learner:

Welcome to the TLE-Cookery 9 Alternative Delivery Mode (ADM) Module on Hot and
Cold Appetizers !

The hand is one of the most important parts of the human body. It is often used to
depict skill, action and purpose. Through our hands we may learn, create and
accomplish tasks. Hence, the hand in this learning resource signifies that you are
capable and empowered to successfully demonstrate the relevant competencies and
skills at your own pace and time. Your academic success lies in your own hands!

This module was designed to provide you with fun and meaningful opportunities for
guided and independent learning at your own pace and time. You will be enabled to
process the contents of the learning resource while being an active learner.

This module has the following parts and corresponding icons:

What I Need to Know This will give you an idea of the skills or
competencies you are expected to learn in the
module.

What I Know This part includes an activity that aims to

check what you already know about the
lesson to take. If you get all the answers
correct (100%), you may decide to skip this
module.

What’s In This is a brief drill or review to help you link

the current lesson with the previous one.

What’s New In this portion, the new lesson will be

introduced to you in various ways such as a
story, a song, a poem, a problem opener, an
activity or a situation.

What is It This section provides a brief discussion of the

lesson. This aims to help you discover and
understand new concepts and skills.

What’s More This comprises activities for independent

practice to solidify your understanding and
skills of the topic. You may check the
answers to the exercises using the Answer
Key at the end of the module.

What I Have Learned This includes questions or blank

sentence/paragraph to be filled in to process
what you learned from the lesson.

What I Can Do This section provides an activity which will

help you transfer your new knowledge or
skill into real life situations or concerns.

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 Assessment This is a task which aims to evaluate your
level of mastery in achieving the learning
competency.

Additional Activities In this portion, another activity will be given

to you to enrich your knowledge or skill of the
lesson learned. This also enables retention of
learned concepts.

Answer Key This contains answers to all activities in the

module.

At the end of this module you will also find:

References This is a list of all sources used in developing

this module.

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!

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 What I Need to Know

This module was designed and written with you in mind. It is here to help you master
how to differentiate hot from cold appetizers. 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.

The module contains only one lesson:

• Lesson 1 – Hot and Cold Appetizers
After going through this module, you are expected to:
1. identify hot and cold appetizers;
2. differentiate between hot and cold appetizers; and
3. value the importance of hot and cold appetizers

What I Know

Direction: Read and understand each statement carefully. Choose the letter of the
best answer and write your answer on a separate sheet of paper.

1. Which appetizers are made out of thin slices of bread in different shapes?
a. hors d’ oeuvres c. canapes
b. cocktails d. relishes

2. Which do you think is the kind of appetizer Chef Arnold prepared for a party
if he made it out of thin slices of bread in different shapes, spread it with
mayonnaise and garnished it with tuna flake?
a. hors d’ oeuvres c. cocktails
b. relishes/crudités d. canapé

3. Why should the base of canapés be toasted?

a. for firmer crispness c. to make it more attractive
b. to make it a little bit harder d. to make it easy to hold

4. What is the main ingredient of a cold rich hors d’ oeuvres?

a. shrimp c. vegetable
b. lobster d. squid

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5. Why are fresh fruits and vegetables also best for making cold appetizer?
a. due to their attractive appearance, appealing taste and good nutritive
value
b. due to their freshness and crispness
c. due to their simplicity which avoid hustle
d. easy to prepare

6. What cold appetizer will you prepare if the available ingredients in your
kitchen are only fresh fruits?
a. cocktail c. hors d’ oeuvres
b. antipasto d. canapé

7. What do you call small pieces or portions of highly seasoned food which are
usually served before meal to induce and stimulate one’s appetite?
a. appetizers c. desserts
b. sandwiches d. salads

8. Which statement is CORRECT for a hot appetizer?

a. soup-based c. served in a low temperature
b. easy to prepare d. made from fresh ingredients

9. Which appetizers are made from fresh juices of fruits?

a. cocktails c. finger foods
b. relishes d. hors d’ oeuvres

10. Which among the group of appetizers inside the box are hot appetizers?

I- Rellenong hipon, mini pizza, chicken potato salad

II- Fried ham cheese roll, cheese sticks, tuna salad over cracker
III- Fruit salad, lumpiang togue, cheese sticks
IV- Potato salad, fruit salad, rellenong hipon

a. I b. II c. III d. IV

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 Lesson
Cookery: Hot and Cold
1 Appetizers
Appetizers are foods which stimulate appetite through their attractive appearance,
fragrance or appealing flavor. They are small pieces or portions of highly-seasoned
food, usually served before meal. They give appreciation to the food we eat.

A good appetizer, whether hot or cold should be light and served in small quantities.
Fresh vegetables and salads, fruits, meat or even fish can be made into appetizers.

What’s In

Activity1. Brain-Teasing Fun Game (Word Puzzle)

This activity will give you an opportunity to review the past lesson.

Direction: Find the correct word in the puzzle based on the guide questions below.
Encircle the correct word/s and write the answer on a separate sheet.

Q A P P E T I Z E R S N
E R T Y Y S G H F O P F
A S F F T E I B J J R Y
E Y B M I F H A L J E G
E U O Z W V I S H N A H
W W I S E E N C L A D E
F B H J S E K A B M H Q
F I O F G A R N I S H U
C C B N P A E A H K L I
O P S N I M D P D F Q P
A F K M N S A E O L G M
W U N V G I E S L X F E
Q E C Z G N N O P L S N
X V B N E A T G I O B T
A A C V I U S O M T M R
E T B L O S R B Y B U I

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Guide Questions:

1. What foods stimulate appetite through their attractive appearance, fragrance

or appealing flavor?
2. What ingredient is being placed on top of the base so the garnish sticks to it
without falling apart?
3. What kitchen tool is heavy and sometimes power-operated?
4. What food item or combination of items is placed on top of the spread which
usually gives color, design, and texture or flavour accent to the canapé?
5. What do you call this kind of appetizer which is made out of thin slices of
bread in different shapes?

Refer your answers to the answer key. Great! You have mastered already
the previous lesson. Let’s have another activity.

Notes to the Teacher

In this module you will facilitate ADM learners to go through a series of
learning activities in order to produce the desired learning outcomes. This
is a kind of flexible learning which allows the learners to learn by
considering their convenience for time and or location. Hence, learning
resource is aligned to the curriculum, it is designed to meet the needs and
circumstances of learners.

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 What’s New

Activity 2: Read and Differentiate

Direction: Read the short story and fill in what is asked for in the Venn diagram
below the story box.

The Two Chefs Who Love to Serve Appetizers

In the city, there are two famous chefs who love to prepare appetizers. They
are Chef Ben and Chef Beta. Chef Ben is good in preparing different kinds of cold
hors d’ oeuvres like shrimps, smoked beef, poached egg, fresh slices of fruits and
vegetables. He serves these in a low temperature and with sauce at the first
course of the menu to stimulate his diners’ appetite. On the other hand, Chef
Beth loves to prepare hot hors d’ oeuvres. She serves these between the soup and
fish course in higher temperature. She usually describes these as hot dishes:
meat balls, fried chicken strips, baked crabs and fried calamaries.

Characteristics of Appetizers

Hot Cold

Guide Question:

1. How did you feel doing the activity?

2. What’s the difference between hot and cold appetizers?

Refer your answers to the answer key. It’s a nice try! Let us
learn more about the lesson.

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 What is It

The difference between hot and cold

The literal difference between cold and hot appetizers is their temperature.
Cold appetizers are served in lower temperatures while hot appetizers are literally
served in higher temperatures.

As such, hot appetizers are most of the time soup-based, made from bread,
fried meats, and other sizzling foods. On the other hand, cold appetizers are made
from fresh seafood, food wraps, and dip-based finger foods, particularly fruits and
veggies.

Hot and Cold Appetizers

Hors d’eouvres are often served preceding a meal. They are served as the food at
cocktail parties involving alcoholic beverages.

a. Hot Hors d’oeuvres are served between the soup and fish course. In today’s
shortened menus, they are often served instead of hot entrée. The size and
richness depend upon the composition of menu. Many hot hors d’oeuvres are
suited for serving a small ala carte dishes, and usually described as hot dish.

b. Cold hors d’oeuvres should stimulate appetite, and therefore should

always be served at the first course in the menu. There are five types of cold
hors d’oeuvres and they are served as follows:

1. Plate of Hors d’oeuvres may consist of shrimps, smoked beef,

poached egg, Spanish sardines and lettuce. Sauce can be served at
the side.
2. Grisson Platter may consist of two kinds of cold meat, such as
ham, smoked beef, peppered ham. Sauce can be served at the side.
3. Hors d’oeuvres Platter. A well-presented platter with a limited
choice of simple or more expensive foods. The basic rule is “small
quantity but high quality” and at the same time attractively served.
It may consist of shrimps with jelly, asparagus tip with mushrooms,
sardines with onion rings, tomatoes stuffed with salad and chicken
loaf.
4. Assorted hors d’oeuvres can be served in special portioned
platters with dishes or even from a serving cart.
5. Rich hors d’oeuvres - still a classical form of presentation. Lobster
should always be included. The hors d’oeuvres dish system in
conjunction with a silver platter can be used, but it is also possible
to arrange the center pieces on a silver platter covered with meat
jelly and served with accompaniments in a small separate bowls or
container.

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 Examples of hot and cold appetizers

Hot Appetizers Cold Appetizer

Fried meat balls Salmon and cucumber bites
Fried ham cheese roll Tomato & feta pesto bites
Cheese sticks Vegetable and fruit trays
Rellenong hippon Meal and cheese trays
Siomai Firm flaked white fish
Shrimp chips with spicy peanut Fruit juice
Mini pizzas vegetables relish

Did you learn something from hot and cold appetizers? Very good!
Now, let’s have more activities to master the lesson.

What’s More

Activity 3: Hot Appetizer Versus Cold Appetizer

Direction: Classify the different kinds of appetizers in the box below and write
them on the table below.

tomato & feta pesto bites, siomai, vegetable and fruit trays, cheese sticks, firm
flaked white fish, fries meat balls, mini pizzas, fruit juice, shrimp chips with
spicy peanut, vegetables relish

Hot Appetizer Cold Appetizer

1. 1.
2. 2
3 3
4 4
5 5

Wow! You are doing great! Let’s have another activity.

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 What I Have Learned

Activity 4: Fill Me In

Direction: Read and understand each statement carefully. Fill in the blank with
correct answer. Choose your answer from the box.

Hot Appetizer Appetizer Hors d’ eouvres, Grisson

Platter Temperature Cold appetizer

_______________1. What is the difference between hot and cold appetizer?

_______________2. Which kind of appetizer is often served preceding a meal?

_______________3. What is the kind of the appetizer served between the soup and

the fish course?

_______________4. What kind of food stimulates appetite through their

attractive appearance and fragrance or appealing flavour?

_______________5. What kind of hors d’ oeuvres consists of two kinds of cold

meat, fresh ham, smoked beef, peppered ham?

It seems that you learned a lot from the previous activities. So, let’s have
another on activity.

What I Can Do

Activity 5.1: Observe and tell me the difference

In this part, you will find- out the difference between hot and cold appetizer by
simply performing the given task.

Materials and Ingredients needed: Stove, frying pan, flipper, knife, plates, meat
balls, oil, assorted vegetables and sauce

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Procedure:
1. Prepare all the needed materials and ingredients.
2. Fry the meat balls and serve them hot with sauce.
3. Observe the characteristics of fried meat balls and take note of the
observed data.
4. Slice the assorted vegetables, arrange them on a plate and serve with
sauce.
5. Observe the characteristics of the sliced vegetables and take note of
the observed data.

Note: Safety first in performing your task. If you are done performing your
task, try to answer the activity sheet below.

Try This!

Activity 5.2: Test Yourself

Direction: Complete the graph by writing the difference between the two kinds of
appetizers.

APPETIZER

HOT COLD

Refer this activity to your teacher for checking your output. Amazing! It’s
properly done. Congratulations!

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 Assessment

Direction: Read and understand each statement carefully. Choose the letter of the
best answer. Write the chosen letter on a separate sheet of paper.
1. Which is NOT a characteristic of hot appetizer?
a. fresh b. soup-based
b. cooked c. higher temperature

2. Which among the group of appetizers inside the box are cold appetizers?
I- Vegetable relishes, salmon and cucumber bite, tomato & feta pesto
bites
II- Fried ham cheese roll, cheese sticks, tuna salad over cracker
III- Fruit salad, lumpiang togue, cheese sticks
IV- Potato salad, fruit salad, rellenong hipon

a. I b. II c. III d. IV

3. Which appetizers are made from fresh juices of fruits?

a. cocktails c. finger foods
b. relishes d. hors d’ oeuvres

4. Which statement is CORRECT for a hot appetizer?

a. soup-based
b. easy to prepare
c. serve in a low temperature
d. made from fresh ingredients

5. What are small pieces or portions of highly-seasoned food, usually served

before meal to induce and stimulate one’s appetite?
a. appetizers c. desserts
b. sandwiches d. salads

6. What cold appetizer will you prepare if the available ingredients in your
kitchen are only fresh fruits?
a. cocktail c. hors d’ oeuvre
b. antipasto d. canapé

7. Why are fresh fruits and vegetables also best for making cold appetizer?
a. due to their attractive appearance, fragrance, appealing taste and
good nutritive value
b. due to their freshness and crispiness
c. due to their simplicity which avoids hustle
d. easy to prepare

8. What is the main ingredient of a cold rich hors d’ oeuvre?

a. shrimp c. vegetable
b. lobster d. squid

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 9. Why should the base of canapés be toasted?
a. for firmer crispness
b. to make it a little bit harder
c. to make it more attractive
d. to make it easy to hold

10. Which do you think was the appetizer Chef Arnold prepared for a party if he
made it out of thin slices of bread in different shapes, spread it with
mayonnaise and garnish it with tuna flake?
a. hors d’ oeuvres c. cocktails
b. relishes/crudités d. canapé

Refer your answer to the answer key. What is your score? It seems that
you really mastered the lesson.

Additional Activities

Activity 6: Give Me
Direction: List down at least 5 hot and 5 cold appetizers aside from examples
already discussed and write them on the table below.

HOT COLD
1. 1.
2. 2.
3. 3.
4. 4.
5. 5.

Refer your answers to the answer key. Very good! Good luck for the
next lesson

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What I have learned
Assessment 1. Temperature What’s More
2. Hors d’ eouvres
1. A 3. Hot Appetizer (In any order)
2. A 4. Appetizer
3. A 5. Grisson Platter Hot
4. A
5. A 1. Siomai
6. A 2. Cheese sticks
7. A 3. Fries meat balls
8. C 4. Mini Pizza
9. A 5. Shrimps chips
10. D Cold
1. Tomato & feta pesto
bites
2. Vegetable & fruit
tray
3. Firm flaked white
fish
4. Fruit juice
5. Vegetables relishes
What's New What’s In What I Know
Hot Cold 1. Appetizer 1. C
High Low 2. Spread 2. D
temperature tempera 3. Equipment 3. A
-ture 4. Garnish 4. C
Cooked dish Fresh 5. Canapé 5. A
6. A
7. A
First 8. A
course 9. A
10. A
Answer Key
References

• Kong, Anicita S., Domo, Anicita P., 2016.Technical-Vocational-

Livelihood Home Economics Cookery Manual, pp.62-76.

• https://brainly.ph/question/336564#readmore.

• https://www.scribd.com/document/439101313/ADM-LR-Standards-
v-11-083019-pdf.

• MELC-Applied-and-MT-2.docx., pp95-96

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For inquiries or feedback, please write or call:

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Ground Floor, Bonifacio Bldg., DepEd Complex

Meralco Avenue, Pasig City, Philippines 1600

Telefax: (632) 8634-1072; 8634-1054; 8631-4985

Email Address: blr.lrqad@deped.gov.ph * blr.lrpd@deped.gov.ph