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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

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TLE – Grade 9

Alternative Delivery Mode Quarter 1 – Module 5: PRESENT A VARIETY OF APPETIZER

First Edition, 2020

Printed in the Philippines by ________________________

Department of Education – Region IX – Dipolog City Schools Division

Office Address: Purok Farmers, Olingan, Dipolog City

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. - Schools Division Superintendent

Jay S. Montealto - Asst. Schools Division Superintendent

Amelinda D. Montero - Chief, CID

Nur N. Hussien - Chief, SGOD

Ronillo S. Yarag - EPS PVR – LRMDS

Leo Martinno O. Alejo - PDO II - LRMDS

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 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.

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Lesson

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PRESENT A VARIETY OF APPETIZER

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.

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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.

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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.

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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.

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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.

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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

Assessment

A B C d

Ideas Presents ideas

in an original manner

10 points

Presents ideas

in a consistent manner

7 points

Ideas are too

general

4 points

Ideas are

vague or unclear

1 point

Organization Strong and organized

beg/mid/end 10 points

Organized beg/mid/end

7 points

Some organization;

attempt at a beg/mid/end

4 points

No organization;

lack beg/mid/end

1 point

Understanding Writing shows

strong understanding

10 points

Writing shows

a clear understanding

7 points

Writing shows

adequate understanding

4 points

Writing shows

little understanding

1 point

Mechanics Few (if any) errors

10 points

Few errors

7 points

Several errors

4 points

Numerous errors

1 point

TOTAL

POINTS

/40

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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

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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

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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

Assessment

A B C d

Ideas Presents ideas in an original

manner

10 points

Presents ideas in a consistent

manner

7 points

Ideas are too general

4 points

Ideas are vague or

unclear

1 point

Organization Strong and organized

beg/mid/end 10 points

Organized beg/mid/end

7 points

Some organization;

attempt at a beg/mid/end

4 points

No organization;

lack beg/mid/end

1 point

Understanding Writing shows strong

understanding

10 points

Writing shows a clear

understanding

7 points

Writing shows adequate

understanding

4 points

Writing shows little

understanding

1 point

Mechanics Few (if any) errors

10 points

Few errors

7 points

Several errors

4 points

Numerous errors

1 point

TOTAL

POINTS

/40

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.

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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

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