Cookery 12

Technical Vocational Livelihood-Home Economics Cookery

Quarter 1 – Module 1: Prepare Appetizers
First Edition, 2020

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 Cookery 12

Quarter 1
Self-Learning Module 4
Prepare Appetizers
Introductory Message

For the Facilitator:

Welcome to the (Technical Vocational Livelihood Education Home Economics

Cookery Grade 12 Cookery on Prepare Appetizers)!

This Self-Learning Module was collaboratively designed, developed and

reviewed by educators from the Schools Division Office of Pasig City headed by its
Officer-in-Charge Schools Division Superintendent, Ma. Evalou Concepcion A.
Agustin, in partnership with the City Government of Pasig through its mayor,
Honorable Victor Ma. Regis N. Sotto. The writers utilized the standards set by the K
to 12 Curriculum using the Most Essential Learning Competencies (MELC)in
developing this instructional resource.

This learning material hopes to engage the learners in guided and independent
learning activities at their own pace and time. Further, this also aims to help learners
acquire the needed 21st century skills especially the 5 Cs, namely: Communication,
Collaboration, Creativity, Critical Thinking, and Character 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. Moreover, you are expected to encourage and assist the
learners as they do the tasks included in the module.
 For the Learner:

Welcome to the Technical Vocational Livelihood Education-Home Economics

Cookery Grade 12,Self-Learning Module on Prepare Appetizers

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 material while being an active
learner.

This module has the following parts and corresponding icons:

Expectations – This points to the set of knowledge and skills

that you will learn after completing the module.

Pretest - This measures your prior knowledge aboutthe lesson

at hand.

Recap - This part of the module provides a review of concepts

and skills that you already know about a previous lesson.

Lesson- This section discusses the topic in the module.

Activities - This is a set of activities that you need to perform.

Wrap-Up- This section summarizes the concepts and

application of the lesson.

Valuing- This partintegrates a desirable moral value in the

lesson.

Posttest - This measures how much you have learned from the
entire module.
 EXPECTATIONS

This module deals with the skills and knowledge required in preparing and
presenting appetizers.
Upon completion of this module you should be able to:
1. trace the origin of appetizers;
2. identify tools and equipment needed in the preparation of appetizers and;
3. clean, sanitize and prepare tools and equipment based on the required
tasks.

PRETEST

TRUE/FALSE

Directions: Read each statement below carefully. Write T if you think a statement is
TRUE and F if it is FALSE in the space provided before each number.

____ 1. “Pulutan” is the Filipino version of appetizer.

____ 2. The Russian term Miseen Place (meezahnplahs) literally means “to put in
place” or “everything in its place.”
____ 3. Measuring cups are used for measuring dry and liquid ingredients in small
quantity.
____ 4. A spatula is used for manipulating foods like spreading.
____ 5. Sanitize the utensils by soaking them into boiling water, put them in a rack
and leave them to air dry.

RECAP
Module 3 was indeed full of learning! Can you share what you have learned by
listing down your ways to ensure the cleanliness of your kitchen?
 My Ways to Ensure the Cleanliness of the Kitchen

LESSON

PREPARE APPETIZERS
The dishes that serve as a precursor to the entrée are designed to strop the
appetite and set the tone for the meal. They occupy the mind and belly while dining
guests wait for the centerpiece that will satisfy their hunger to the fullest. They’re
simple and tasty. You might be familiar for the French name for appetizers: Hors
d’oeuvre. While “appetizer” refers specifically to building the appetite, Hors d’oeuvre
literally means, “outside of the masterpiece.” Appetizers have been served in nearly
all cultures. (158 Main & JPD, 2014)

HISTORY OF APPETIZERS

The Ancient Romans and Greeks are depicted lounging with trays of fresh
fruit, wine, olives and cheese. Their feasting style surely inspired our modern-day
appetizers. Their meals are said to have been an orgy of Hors D’oeuvre. These
included fish and seasoned vegetables also. The main course (whenever they got to
it) featured some of the same foods, in ever larger quantities.

A more defined version of appetizers appeared in French culture during the

middle ages. Small plates of food were served in between main dishes. These dishes
were often decorative and sometimes were accompanied with dramatic or musical
presentations.

During the Renaissance (14th to 17th century), physicians recommended

eating small morsels of salty meats prior to a meal in order to prepare the digestive
system for the main course and to ensure proper digestion.
 Prior to the nineteenth century, appetizers were typically available throughout
a meal. Then, the succession of courses we know today became common practice. At
this time, appetizers change radically, becoming an ever more refined aspect of the
meal and becoming a separate course altogether. The term “appetizers” seems to
have appeared nearly simultaneously in England and America in the 1860s simply
to provide an Anglophone equivalent for the French hors d’oeuvre. By the 1890s,
both appetizers and hors d’oeuvres could appear within the same elegant menu (158
Main & JPD, 2014)

Filipino cuisine also has a version of appetizer, also known as “hand food”,
called pulutan. The pulutan are served most often with liquors and non-alcoholic
beverages, and will be offered in restaurants as well as local dinners, not matter the
country’s region. There are different types of pulatan including fish, meat, nuts and
chips. Some of the most delicious appetizers include Filipino Satays (barbecue)
marinated in a special blend, siomai dipped in soy sauce with squeezed kalamansi
(Philippine lemon), influenced from the Chinese cuisine, but served in a particular
Philippines manner. There are also the grilled chicken feet, spicy fried peanuts,
sometimes flavored with garlic, salted, dried and fried pork rind, or the tiny fried
spring rolls filled with minced meat. Appetizers in the Filipino cuisine are served
before dinner or at big family lunches, and most of them are home-made and have
differences in the condiments added, like the sisig, minced pig’s cheeks cooked with
herbs and spices, according to the cook’s personal preferences. (Recipes Wikia)

This lesson deals with the equipment used in the production of appetizers,
classifications of appetizers, identification of ingredients used for appetizers,
preparation of variety of appetizers.

Learning Outcome 1
Perform Mise en Place

What is Mise en Place?

The French term Mise en Place (meezahnplahs) literally means “to put in
place” or “everything in its place.” The concept of Mise en Place is simple: One should
have at hand everything he or she needs to prepare and serve food in an organized
and efficient manner.

The goal of pre-preparation is to do as much work in advance as possible

without loss of quality. Then, at service time, all energy can be used for finishing each
item immediately before serving, with the utmost attention to quality and freshness.
Even on the simplest level, pre-preparation is necessary. If you prepare only
one short recipe, you must first:
• Assemble your tools.
• Assemble your ingredients.
• Wash, trim, cut, prepare, and measure your raw materials.
• Prepare your equipment (preheat oven, line baking sheets, etc.).
Only then can you begin the actual preparation. (Gislenn, 2013)
So let’s focus on the first step- that is to assemble your tools.
The following are the tools and equipment needed in preparing appetizers.
Tools and equipment Use and description Illustration

a sharp edged scoop for

Ball Cutter cutting out balls of fruits
and vegetables.
Fig. 1

used to scrape off

Rubber spatula
contents of bowls.
Fig. 2

A small hand tool in

Channel knife
making garnishes.
Fig. 3

used for manipulating

Spatula foods like spreading.

Fig. 4

Wire Whip used for mixing thinner

liquids.
Fig. 5

Zester used to remove zest or

citrus peels in thin
strips.
Fig. 6

French knife used for chopping,

slicing and dicing.

Fig. 7

Paring knife used for trimming and

paring fruits and
Fig. 8
vegetables.
 Butter curler used for making butter
curls.

Fig. 9

Cutting board board for cutting fruits

and vegetables.

Fig. 10

Kitchen shears cutting device for

ingredients like
scissors. Fig. 11

Potato Masher designed to press

potato and cooked
vegetables.
Fig. 12

Use for keeping cold

Chiller foods chilled for service

Fig.
13

Oven used for baking

Fig. 14

Other Tools and Equipment used in Preparing Appetizers

are used for measuring dry and

Measuring spoons liquid ingredients in small
quantity
Fig. 15

used to measure dry

Measuring cups ingredients. They come in
various sizes and volumes.
Fig. 16
 a container which is usually
transparent. It is smooth in the
inside with the graduation
Glass measuring
mark on the outside to read.
cup
This is used for measuring
Fig.
liquid ingredients like water 17

and oil.

these containers have smooth,

rounded interior surfaces with
. Mixing bowls
no creases to retain some
mixture.
Fig. 18

used for mixing ingredients. It

is made of wood in different
Mixing spoon
sizes and different length of the
Fig. 19
handle.

Fork is used to combine ingredients

Fig. 20

Container of used to hold appetizers at

different sizes and room temperature, in the
shapes. refrigerator, or in the freezer
Fig. 21

used for cooking and

Cooking range/stove
reheating foods

Fig. 22

Keeps appetizers at low

Refrigerator
temperatures to maintain
quality and safety.

Fig. 23
 Used to drain washed or
Strainer/colander cooked vegetables, salad
greens, pasta, and other foods.
Fig. 24

Remember to clean all kitchen tools and equipment before and after any food
preparation. Here are 6 easy ways to clean and sanitize your kitchen tool:

1. Scrape any excess food into the bin with a paper towel
2. Fill your kitchen sink with hot water and dishwashing liquid
3. Add 2 tbsp (30 grams) of baking soda to the water for some extra cleaning
power.
4. Put the utensils in the sink and scrub off the food with a dish brush
5. Leave the utensils to soak if the food is stuck on
6. Sanitize the utensils by soaking them into boiling water, put them in a rack
and leave them to air dry. (wikiHow Staff, 2020)
Treating your tools and equipment with extra care - properly cleaned and
maintained- would make them last for a long time.

ACTIVITIES

Activity I: Appetizer’s Throwback Moments

Appetizers continue to evolve and make history, new discoveries were
made. Let’s trace and recall the history of appetizers. Write down the special
milestone of appetizers in the film strip below:

Appetizer’s Throwback Moments

Ancient Romans and Greeks Middle Ages Renaissance Period

th
Before 19 Century Appetizer in Filipino Cuisine

Fig. 25 Film Strip Series of Events

Activity II: Chef Challenge: Lumpiang Shanghai Made Easy

One of the favourite appetizers prepared and served during special

occasions is “Crispy Spring Rolls” commonly known as “Lumpiang Shanghai”.
It is a chinese appetizer, deep fried spring rolls filled with mixed ground pork,
finely chopped shelled shrimps, carrots, onions, celery, beaten egg and
seasonings. Let us test your skill in preparing “Lumpiang Shanghai”. Read the
procedure below carefully and fill in the spaces with the right kitchen tools
needed.

How to Prepare Lumpiang Shanghai (Filipino Spring Rolls)

Chop finely shelled shrimps, onion, carrots, celery with the use of ______ and
sharp _______, put in separate bowls, set aside. In a large _____,combine all
the ingredients, ground pork, shrimps, carrots, celery, onion, beaten egg add
seasonings to taste( salt, white pepper), mix well with the use of ______,cover
securely with _______ wrap. Chill in the ______ for at least an hour or two. Use
_____ to scoop the filling over the lumpia wrapper, roll and tack. Turn on the
_____, pre-heat the deep fat fryer with peanut oil to 350 F. Fry lumpiang
shanghai until it turns golden brown . Remove from the fryer drain the excess
fat with ______. Place in a serving plate, serve immediately. (Baker, 2020)

Have you identified and filled the spaces with the needed kitchen tools and
equipment in preparing Lumpiang Shanghai?

Your answers will be rated using the scoring below:

Identified 8 kitchen tools and equipment correctly 20 pts.
7-9 kitchen tools and equipment correct answers 15 pts.
4-6 kitchen tools and equipment correct answers 10 pts.
1-3 kitchen tools and equipment correct answers 5 pts
Congratulation! You have unlocked another level of knowledge!

WRAP-UP

I hope you learned a lot today. Let me know by completing the sentence below:

Some of the things I learned today are _________________________

_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________.
 VALUING
Everything we learned has significant effects to us. Why is it
important that you know the necessary tools and equipment needed in
specific food preparation such as appetizers? Share your idea by writing
thoughts on the light bulb below:

Fig. 26 Light bulb Graphic Organizer

POSTTEST

TRUE/FALSE
Directions: Read each statement below carefully. Place a T on the line if you think a
statement is TRUE. Place an F on the line if you think the statement is FALSE.
____ 1. You can add 2 tbsp (30 grams) of baking soda to the water for some extra
cleaning power.
____ 2. A spatula is not only used for spreading but also use for levelling dry
ingredients.
____ 3. You can measure dry and liquid ingredients in small quantity using
measuring cups.
____ 4. The goal of Mise en Place (mee zahn plahs) is for post-preparation.
____ 5. Some Filipino appetizers were influenced by neighbouring Asian countries.
 Activity I
Ancient Romans and Greek
- Were feasting with trays of ruits, wine, olives
and cheese
Middle Ages
- French served small plates of food in between
main dishes.
Renaissance Period
- Small morsels of salty meal were
recommended by physicians to prepare the
digestive system for the main course and to
ensure proper digestion.
th
Before 19 Century
- Appetizers are already available throughout
the meal.
- English and American used the term “appetizer”
Filipino Cuisine
- “Pulutan” or hand food is known as Philipine
Appetizer.
- Influences came from Asian neighbouring
countries.
Activity II
1. Bowl
2. Cutting/chopping board
3. Knife
4. Refrigerator
5. Stove
6. Strainer/colander
Pretest Posttest
1. T 1. T
2. F 2. T
3. F 3. F
4. T 4. F
5. T 5. T
KEY TOCORRECTION
 References
A. Books

Gislenn, Wayne. Professional Cooking 7th Edition. John Wiley& Sons Inc.,
Hoboken, New Jersey, USA 2013

Labensky, Sarah, Alan Hause and Priscilla Martel. On Cooking, A Textbook of

Culinary Fundamentals 5th Edition. Pearson Education Inc., New Jersey,
USA, 2015

LM Cookery SHS. Department of Education, National Capital Region, Phillipnes

2016

B. Online Sources

Baker, Liren. “Lumpiang Shanghai Filipino Spring Rolls (Lumpia)” in Kitchen

Confidante, March 21, 2020. https://bit.ly/3dDKqnm
(accessed June 5, 2020).

Carlson. Laura. “Why the history of our food is still important today” in Forbes,
November 27, 2017. https://bit.ly/2YGD3aV
(accessed June 5, 2020).

“Food Storage Containers” in Recipe Tips.com., (no date) https://bit.ly/3dJpsE0

(accessed June 5, 2020)
“Filipino Appetizers” in Recipes Wikia (no date). https://bit.ly/3eCL71V
(accessed June 5, 2020)
Potenza, Walter. “History of Appetizer and Hors d’ oeuvre” in Linkedin, March 21
2016. https://bit.ly/2BelVjF (accessed June 5, 2020)
158 Main & JPD. “A Brief History of Appetizers or Is That Hors d’ Ouevre?” in 158
Main, February 19, 2014. https://bit.ly/3i6Lt2R (accessed June 5, 2020)

“Why Do We Serve Appetizers?” Rudy’s Smokehouse, (no date)

https://bit.ly/3i9lcRg (accessed June 5, 2020)

WikiHow Staff. “How to Clean Utensils” in wikiHow, March 02, 2020.

https://www.wikihow.com/Clean-Utensils

C. Image Sources

Cover https://bit.ly/2Bei5Hi
Figure 1 Labensky, Sarah, Alan Hause and Priscilla Martel. On Cooking, A Textbook
Of Culinary Fundamentals 5 th Edition. Pearson Education Inc., New Jersey,
USA, 2015
Figure 2 Labensky, Sarah, Alan Hause and Priscilla Martel. On Cooking, A Textbook
 Of Culinary Fundamentals 5 th Edition. Pearson Education Inc., New Jersey,
USA, 2015
Figure 3 https://shutr.bz/3i8BY2X
Figure 4 Labensky, Sarah, Alan Hause and Priscilla Martel. On Cooking, A Textbook
Of Culinary Fundamentals 5 th Edition. Pearson Education Inc., New Jersey,
USA, 2015
Figure 5 https://bit.ly/2YzqDBk
Figure 6 Labensky, Sarah, Alan Hause and Priscilla Martel. On Cooking, A Textbook
Of Culinary Fundamentals 5 th Edition. Pearson Education Inc., New Jersey,
USA, 2015
Figure 7 Labensky, Sarah, Alan Hause and Priscilla Martel. On Cooking, A Textbook
Of Culinary Fundamentals 5 th Edition. Pearson Education Inc., New Jersey,
USA, 2015
Figure 8 Labensky, Sarah, Alan Hause and Priscilla Martel. On Cooking, A Textbook
Of Culinary Fundamentals 5 th Edition. Pearson Education Inc., New Jersey,
USA, 2015
Figure 9 LM Cookery SHS. Department of Education, National Capital Region,
Phillipnes, 2016
Figure 10 https://amzn.to/2ZkgAzw
Figure 11 https://bit.ly/3eywGf4
Figure 12 https://bit.ly/2BMfVyI
Figure 13 Labensky, Sarah, Alan Hause and Priscilla Martel. On Cooking, A
Textbook of Culinary Fundamentals 5 th Edition. Pearson Education Inc., New
Jersey, USA, 2015
Figure 14 Labensky, Sarah, Alan Hause and Priscilla Martel. On Cooking, A Textbook
Of Culinary Fundamentals 5 th Edition. Pearson Education Inc., New
Jersey, USA, 2015
Figure 15 https://bit.ly/2Vpgsxh
Figure 11 https://bit.ly/2ZgMDQu
Figure 12 https://bit.ly/2Z9ifYq
Figure 13 LM Cookery SHS. Department of Education, National Capital Region,
Phillipnes, 2016
Figure 14 LM Cookery SHS. Department of Education, National Capital Region,
Phillipnes, 2016
Figure 15 https://bit.ly/2Nyn7kv
Figure 16 https://bit.ly/383UBR2
Figure 17 https://bit.ly/3eOX3xi
Figure 18 https://bit.ly/3g2bdvh
Figure 19 https://bit.ly/2YzJNXP
Figure 20 https://bit.ly/2AbnnCY
Figure 21 https://bit.ly/2NuXeSy
Figure 22 https://bit.ly/2NAN9nk
Figure 23 https://bit.ly/3g0nv7x
Figure 24 https://bit.ly/2Zi2H4A
Figure 25 https://bit.ly/2Z9iItE
Figure 26 https://bit.ly/2CMEkEH