HOW TO USE THIS COMPETENCY – BASED LEARNING MATERIAL

Welcome to the learners guide for the module: PREPARE

APPETIZERS

This Competency-based learning material contains training materials

and activities for you to complete.
The unit of competency PREPARE APPETIZERS contains the
knowledge, skills and attitude required for a Food and Beverage
Services with National Certificate Level (NC II).
You are required to go, through a series of learning activities in order
to complete each learning outcomes of the module. In each learning
outcome there are information sheets, resources sheets, and reference
material for further reading to help you better understand the
required activities. Follow these activities on your own and answer the
self-check at the end of each learning outcome.
 Information Sheet – this will provide you with information
(concepts, principles and other relevant information) needed in
performing certain activities.
 Operation Sheet – this will guide you in performing single task,
operation or process in a job.
 Job Sheet – this is designed to guide you how to do that will
contribute to the attainment of the learning outcome.
 Assignment Sheet – is to guide you to enhance what you have
learned in the information sheet, operation sheet or job sheet.
 Work Sheet – are different forms that you need to fill up in
certain activities that you performed.

Upon completion of this module, study the evidence plan at the end of
the last learning element of this module then ask your trainer to
assess you. You will be given a certificate of completion as proof that
you have met the standard requirements (knowledge, skills and
attitude) for this module. The assessment could be made in different
methods, as prescribed in the competency standard.

If you have questions, do not hesitate to ask your trainer/s for

assistance.

Competency Based Date Developed:

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RECOGNITION OF PRIOR LEARNING (RPL)

You may have some of most of the knowledge and skills covered in
this learner’s guide because you have
 Been working for some time
 Already completed training in this area

The evidences for recognition of prior learning are presented if:

 You can demonstrate to your trainers that you are
competent in particular skills, you don’t have to do the same
training again.
 If you feel you have some of the skills, talk to your trainers
about having them, formally recognized.
 If you have a qualifications or Certificates of Competence
from previous trainings show it to your trainer
 If the skills you acquired are still relevant to the module,
they may become part of the evidence you can present for
RPL.

At the end of the learners guide there is a learner’s diary to record.

Important dates, jobs undertaken and other workplace event that will
assist you in providing further details to your trainers or assessors. A
Record of Achievement is also provided for your trainers to complete
once you completed the module

This module was prepared a source of information for you to acquire

knowledge and skills in Food and Beverage Services to achieve the
required competency, Develop and update food and beverage
knowledge independently and at your own pace.

1. Take Pre-assessment to evaluate your skills and knowledge in

preparation for post and final assessment.
2. Talk to your trainer and agree on you how both will recognize
the training.
3. Work through all the information and complete the learning
activities in each learning outcome. Read information sheet and
complete the self check as suggested in your resources which
are encoded in the resource materials.
4. Your trainer will be your facilitator to assist your needs in
completing your activities.
5. The trainer will tell you about the important things needed to
accomplish the learning activities.

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 6. You are given an opportunity to study and master the module at
your own convenient pace and time.
7. You can gather other information/ data through interview,
research and talk to more experienced work master.
8. You can ask your trainer to observe your activity outline in the
learning guide.
9. As you work through your activities you should be open for
trainers feedback on your progress.
10. Upon completion of the module you should feel free and
confident to ask for final assessment. The result of your
assessment will be recorded in your Competency Achievement
Record

Competency Based Date Developed:

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 LIST OF COMPETENCIES

NO. UNIT OF CORE MODULE TITLE CODE

COMPETENCY

1 Clean and Maintain Cleaning and TRS512328

Kitchen Premises Maintaining Kitchen
Premises
Prepare Stocks Sauce, Preparing Stocks TRS512331
2 and Soups Sauce, and Soups

3 Prepare Appetizers Preparing Appetizers TRS51238

1

4 Prepare Salads and Preparing Salads and

Dressing Dressing

5 Prepare Sandwiches Preparing Sandwiches TRS512330

Prepare Meat Dishes Preparing Meat Dishes TRS512383

6
7 Prepare Vegetable Preparing Vegetable TRS512384
Dishes Dishes
8 Prepare Egg Dishes Preparing Egg Dishes TRS512385

9 Prepare Starch Dishes Preparing Starch TRS512386

Dishes
10 Prepare Poultry and Preparing Poultry and TRS512333
Game Dish Game Dish
11 Prepare Seafood Dishes Preparing Seafood TRS512334
Dishes
12 Prepare Desserts Preparing Desserts TRS512335
13 Package Prepare Food Packaging Prepare TRS512340
Food

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 MODULE CONTENT
QUALIFICATION : COOKERY NC II

UNIT OF COMPETENCY : Prepare Appetizers

MODULE TITLE : Preparing Appetizers

INTRODUCTION : This module deals with the skills

and knowledge required in preparing
and presenting hot and cold appetizers

NOMINAL DURATION : 24 hours

CERTIFICATE LEVEL : NC II

SUMMARY OF LEARNING OUTCOMES:

LO1. Perform Mise’ en place

LO2. Prepare a range of appetizers

LO3. Present a range of appetizers

LO4. Store appetizers

Competency Based Date Developed:

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ASSESSMENT CRITERIA:

1. Tools, utensils and equipment are cleaned, sanitized and prepared

based on the required tasks
2. Ingredients are identified correctly, according to standard recipes, or
enterprise requirements
3. Ingredients are assembled according to correct sequence, quality and
specifications required
4. Ingredients are prepared based on the required form and time frame
5. Frozen ingredients are thawed following enterprise procedures.
6. Where necessary, raw ingredients are washed with clean potable
water.
7. Correct equipment are selected and used in the production of
appetizers
8. Appetizers are produced in accordance with enterprise standards
9. Glazes are correctly selected and prepared, where required
10. Quality trimmings and other leftovers are utilized where and when
appropriate
11. Appetizers are prepared, using sanitary practices
12. Appetizers are tasted and seasoned in accordance with the required
taste of the dishes
13. Workplace safety and hygienic procedures are followed according
toenterprise and legal requirements
14. Variety of cheese are presented and stored according to enterprise
standard
15. Appetizers are presented attractively according to enterprise
standards
16. Appetizers are presented using sanitary practices
17. Suitable plate are selected according to enterprise standards
18. Factors in plating dishes are observed in presenting appetizers
19. Quality trimmings and other leftovers are utilized where and when
appropriate
20. Appetizers are kept in appropriate conditions based on enterprise
procedures
21. Required food storage containers are used and stored in proper
temperatures to maintain freshness, quality and taste

Competency Based Date Developed:

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 COMPETENCY SUMMARY

LO1 PERFORM MISE ‘EN PLACE

Assessment Criteria

1. Tools, utensils and equipment are cleaned, sanitized and

prepared based on the required tasks
2. Ingredients are identified correctly, according to standard recipes,
or enterprise requirements
3. Ingredients are assembled according to correct sequence, quality
and specifications required
4. Ingredients are prepared based on the required form and time
frame
5. Frozen ingredients are thawed following enterprise procedures.
6. Where necessary, raw ingredients are washed with clean potable
water.

LO2 PREPARE RANGE OF APPETIZES

Assessment Criteria
1. Correct equipment are selected and used in the production of
appetizers
2. Appetizers are produced in accordance with enterprise
standards
3. Glazes are correctly selected and prepared, where required
4. Quality trimmings and other leftovers are utilized where and
when appropriate
5. Appetizers are prepared, using sanitary practices
6. Appetizers are tasted and seasoned in accordance with the
required taste of the dishes
7. Workplace safety and hygienic procedures are followed
according to enterprise and legal requirements

LO3 PRESENT A RANGE OF APPETIZERS

Assessment Criteria

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 1. Appetizers are presented attractively according to enterprise
standards
2. Appetizers are presented using sanitary practices
3. Suitable plate are selected according to enterprise standards
4. Factors in plating dishes are observed in presenting poultry and
game dishes
LO4 STORE APPETIZERS

Assessment Criteria

1. Quality trimmings and other leftovers are utilized where and

when appropriate
2. Appetizers are kept in appropriate conditions based on
enterprise procedures
3. Required food storage containers are used and stored in
proper temperatures to maintain freshness, quality and
taste

Competency Based Date Developed:

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LEARNING OUTCOME # 1 PERFORM MISE ‘EN PLACE

CONTENTS:

 Variety and ingredients of appetizers.

 Classification of appetizers
 Tools, equipments, utensils needed in preparing
appetizers
 Historical development and current trends in
appetizers
 Nutritional values of appetizers
 Common culinary terms on appetizers which are used
in the industry
 Logical and time efficient work flow
 Waste minimization techniques and environmental
considerations in specific relation to salads
 Preparation of dishes for customers within typical
workplace time constraints

ASSESSMENT CRITERIA:

1. Tools, utensils and equipment are cleaned, sanitized and

prepared based on the required tasks
2. Ingredients are identified correctly, according to standard recipes,
or enterprise requirements
3. Ingredients are assembled according to correct sequence, quality
and specifications required
4. Ingredients are prepared based on the required form and time
frame
5. Frozen ingredients are thawed following enterprise procedures.
6. Where necessary, raw ingredients are washed with clean potable
water.

CONDITIONS:
Students/Trainees must be provided with the following:
EQUIPMENT
LCD Projector (optional for lecture)
Overhead Projector (Optional for lecture)
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 Television and multimedia player
Whiteboard
Applicable equipment as prescribed by Training regulations
Electric, gas or induction ranges
Ovens, including combi ovens
Microwaves
Grills and griddles
Deep fryers
Salamanders
Food processors
Blenders
Mixers
Slicers
Pans
Utensils
Tilting fry pan
Steamers
Baine marie
Mandoline
TOOLS
- pots and pans
- bowls and
- Plastic wrap
- Aluminum foil
- measuring cups
- weighing scales
- cleaning materials and
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair restraints
toque,
caps,
hairnets
SUPPLIES & MATERIALS

 Appetizers may include but not limited to:

- Hors d’ oeuvres – hot or cold
- Canapes
- Savouries
- Antipasto
- Tapas
- Finger foods
- Sandwiches – hot or cold
Competency Based Date Developed:
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 - Relish
- Dips
- Terrines
- Cocktails
-
LEARNING MATERIALS
 Manuals
 Books
Video (CD)

ASSESSMENT METHODS:
1. Direct observation of the candidate while preparing
appetizers
2. Written or oral questions to test knowledge on commodity
and food safety issues
3. Review of portfolios of evidence and third party workplace
reports of on-the-job performance by the candidate

Competency Based Date Developed:

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 LEARNING EXPERIENCES

Learning Outcome 1: PERFORM MISE ‘EN PLACE

Learning Activities Special Instructions

1. Read Information Sheet on

5.1-1 on the different
variety and ingredients of
appetizers and
classification of appetizers.
2. Answer Self-Check 5.1-1 Compare to answer key 5.1-1

3. Read information sheet

5.1-1on the tools
,equipments, utensils
needed in preparing
appetizers
4. Answer Self check 5.1-1. Compare to answer key 5.1-1.
5. Read information sheet
5.1-1on historical
development and current
t6rernds in appetizers and
nutritional values of
appetizers.
6. Answer Self-Check 5.1-1 Compare to answer key 5.1-1
Perform Job Sheet 3.1-1. on Trainer evaluates performance
performing/preparing the dishes and makes recommendations.
for customers within typical
workplace constraints.

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INFORMATION SHEET 5.1-1

PERFORM MISE ‘EN PLACE

Learning Objective/s: After reading this INFORMATION SHEET, the

trainee must be able to identify the different variety/classification of
ingredients in preparing appetizers,determine the best
tools,equipment, utensils in preparing appetizers,and will able to
know the historical development and current trends in appetizers.

Historical Development and current trends in Appetizers

The dishes we serve prior to the main course are designed to whet 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.

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.” Don’t you
love this? It is as though we are on the threshold, waiting for a
revelation that can only be experienced once we come inside. Food is
art.

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 (pardon
the choice of words) 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.

All through history, those who had the means to secure large
quantities of food, and to entertain, have enjoyed stretching the meal
time and conversation experience by serving a variety of successive
courses, beginning with finger foods, many of which were often on the
salty side, to stimulate the appetite. There is a sense of leisure and
abandonment to it all; and certainly of abundance.

Competency Based Date Developed:

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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. Appetizers have been served in nearly all
cultures. Historians believe this practice evolved quite naturally after
we set aside our hunter-gatherer lifestyle and became sedentary;
perhaps an instinctive evolution of our grazing days, when small bites
of fruit and nuts indeed set the tone for the long-awaited real meal.

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. This, too , is the time when the term
“appetizer” enters common usage.

We turn to the French again for one additional observation. While

hors d’oeuvre refers to the part of a meal one may indulge in prior to
the chef’s masterpiece, amuse-gueules, a term that is often used
interchangeably with appetizer (or hors d’oeuvre) means “teaser for the
palate,” and refers to small buffet-style dishes served at parties rather
than an introductory course to a meal.

The appetizers pictured above represent a selection we might offer

when catering an event. Below, we thought we’d recommend three of
our favorites from our daily menu. Here, we call them “Starters.”

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 Classification of Appetizers

Appetizers are finger foods usually served prior to a meal, or in

between mealtimes, and are also called hors d’oeuvres, antipasti, or
starters, and may range from the very simple to the very complex,
depending on the occasion and the time devoted to making them.

1. COCKTAILS–consist of several bite size pieces of fish, shellfish,

drinks and fruits served with tangy flavored sauce. They must
be fresh in appearance and arranged attractively to have an eye
appeal. Various cocktails are-Juices of orange, pineapple
,grapefruit or tomato served with cold salad dressings .

2. HORS D’ OEUVRES-are small portions of highly seasoned foods

formerly used to precede a meal served either hot or cold.
Simplicity should be the main criteria for making the hors d
oeuvres. Although most hors d oeuvres are served cold, there
are also hot ones.

3. CANAPE– a bite sized or two bite sized finger food consisting of

three parts: a base, a spread or topping and garnish or
garniture. They are savoury tit bits of food. They could be served
hot or cold. The items should be dainty, petite, fresh, having an
eye appeal and colour contrasts. There are no set recipes for the
making canapés. Individual or a combination of several different
coloured items are used on the small fancifully cut pieces of
bread, toasted or fried ,and biscuits etc. The larger canapés are
termed as ZAKUSKIS after the Chef Zakuski.

4. RELISHES/CRUDITES– they are pickled item and raw, crisp

vegetables such as julienne carrots or celery sticks. Relishes are
generally placed before the guest in a slightly, deep, boat shape
dish.

5. PETITE SALAD– they are small portions and they are usually
display the characteristics found in most salad.

6. SOUPS AND CONSOMMES– are include in the appetizer

category because they are served in this course more than ever
before.

Competency Based Date Developed:

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 7. CHIPS AND DIPS– savory dips are popular accompaniments to
potato chips, crackers, and raw vegetables. Proper consistency
is important for many dip you prepare. It must not be so thick
that it cannot be scooped up without breaking the chip or
crackers, but it must be thick enough to stick to the items used
as dippers.
Some of the classical appetizers are the following:-
 Caviare: The roe of sturgeon fish served with its own
accompaniments.

 Escargots: Snails served with toasted white bread and garlic

butter.

 Shellfish cocktail: Prawns on a bed of shredded lettuce and

coated in mayonnaise.

 Huitres: Oysters served with its own accompaniments.

 Smoked salmon: Smoked fish served along with brown bread

and lemon segments.

 Jus de tomate: Tomato served with salt and Worcestershire

sauce

Tools, equipments, utensils needed in preparing appetizers

TOOLS FUNCTIONS
1. Ball Cutter sharp edged scoop for cutting
out balls of fruits and
vegetables

2. Rubber spatula used to scrape off contents of

bowls.

Competency Based Date Developed:

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 3. Channel knife small hand tool in making
garnishes.

4. Spatula used for manipulating foods

like spreading.

5. Wire Whip used for mixing thinner liquids.

6. Zester used to remove zest or citrus

peels in thin strips.

7. French knife for chopping, slicing and dicing.

8. Paring knife used for trimming and paring

Competency Based Date Developed:
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 fruits and vegetables

9. Butter curler used for making butter curls.

10. Cutting board board for cutting fruits and

vegetables.

Competency Based Date Developed:

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 SELF-CHECK 5.1-1

Instruction: Match items in column A with those of column B. Write

your answer on a separate sheet of paper.

COLUMN A COLUMN B

1. Cutting board a) a bite sized or two bite sized

finger food consisting of three
parts: a base, a spread or
topping and garnish or
garniture. They are savoury tit
bits of food.

2. Butter curler b) consist of several bite size

pieces of fish, shellfish, drinks
and fruits served with tangy
flavored sauce.

3. Paring knife c) small hand tool in making

garnishes.

4. French knife d) used for manipulating foods like

spreading.

5. Zester
e) Used for mixing thinner liquids

6. Wire Whip f) used to remove zest or citrus

peels in thin strips.

7. Spatula g) for chopping, slicing and dicing.

8. Channel knife h) used for trimming and paring

fruits and vegetables

9. COCKTAILS i) used for making butter curls

10. CANAPE j) A board for cutting fruits and

Competency Based Date Developed:
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 vegetables.

Answer Key
Self-Check 5.1-1

1. j
2. i
3. h
4. g
5. f
6. e
7. d
8. c
9. b
10. a

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 Competency Based Date Developed:
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 TASKSHEET 5.1-1

Title: PERFORM MISE ‘EN PLACE

Performance Objective: Given a situation, perform mise ‘en place.

Supplies : Pen

Equipment : Utensils, tools in preparing appetizers

Steps/Procedure:

1. Prepare the needed supplies/equipment.

2. Get your partner and perform mise en place.
3. Accomplish the forms needed and submit them to your trainer for
evaluation

Assessment Method:

Portfolio Assessment, Performance Criteria Checklist

Competency Based Date Developed:

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 Performance Criteria Checklist
Task Sheet LO1. 5.1-1

Trainee’s Name: ___________________________ Date: ___________________

CRITERIA Yes No
1. Tools, utensils and equipment are cleaned,
sanitized and prepared based on the required
tasks
2. Ingredients are identified correctly, according to
standard recipes, or enterprise requirements
3. Ingredients are assembled according to correct
sequence, quality and specifications required
4. Ingredients are prepared based on the required
form and time frame
5. Frozen ingredients are thawed following enterprise
procedures.
6. Where necessary, raw ingredients are washed with
clean potable water.
7. Tools, utensils and equipment are cleaned,
sanitized and prepared based on the required
tasks

Competency Based Date Developed:

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Bosco College of of 61
Northern Luzon, Inc. Prepare Appetizers
LEARNING OUTCOME # 2 PREPARE RANGE OF
APPETIZES
CONTENTS:

1. Kinds and variety of appetizers

2. Tools and equipment needed in preparing appetizer
3. Historical development of appetizers
4. Hot and cold appetizers
5. Nutritional values of appetizers
6. Methods of cooking applied for appetizers
7. Culinary terms for appetizers
8. Safe work practices
9. Logical and time efficient work flow

ASSESSMENT CRITERIA:

1. Correct equipment are selected and used in the production of

appetizers
2. Appetizers are produced in accordance with enterprise
standards
3. Glazes are correctly selected and prepared, where required
4. Quality trimmings and other leftovers are utilized where and
when appropriate
5. Appetizers are prepared, using sanitary practices
6. Appetizers are tasted and seasoned in accordance with the
required taste of the dishes
7. Workplace safety and hygienic procedures are followed
according to enterprise and legal requirements

CONDITIONS:
Students/Trainees must be provided with the following:
EQUIPMENT
 LCD Projector (optional for lecture)
 Overhead Projector (Optional for lecture)
 Television and multimedia player
 Whiteboard
 Applicable equipment as prescribed by Training regulations

TOOLS

- pots and pans

bowls and
- measuring cups
- weighing scales
- cleaning materials and

Competency Based Date Developed:

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Bosco College of of 61
Northern Luzon, Inc. Prepare Appetizers
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair restraints
toque,
caps,
hairnets
SUPPLIES AND MATERIALS
 Appetizers may include but not limited to:
- Hors d’ oeuvres – hot or cold
- Canapes
- Savouries
- Antipasto
- Tapas
- Finger foods
- Sandwiches – hot or cold
- Relish
- Dips
- Terrines
- cocktails

ASSESSMENT METHODS:
1. Direct observation of the candidate while preparing
appetizers
2. Written or oral questions to test knowledge on
commodity and food safety issues
3. Review of portfolios of evidence and third party
workplace reports of on-the-job performance by the
candidate

Competency Based Date Developed:

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Bosco College of of 61
Northern Luzon, Inc. Prepare Appetizers
Learning Outcome 2: PREPARE RANGE OF APPETIZES

Learning Activities Special Instructions

1. Read information sheet

5.1-2 on hot and cold
appetizers.
2. Answer Self check 5.1-2. Compare to answer key 5.1-2.
3. Read information sheet
5.1-2 on nutritional
values of appetizers.
4. Answer Self check 5.1-2. Compare to answer key 5.1-2.
5. Read information sheet
5.1-2 on methods of
cooking applied for
appetizers and culinary
terms for appetizers
6. Answer Self check 5.1-2. Compare to answer key 5.1-2.
7. Perform Job Sheet 3.1-2. Trainer evaluates performance
on prepaparing range of and makes recommendations.
appetizers.

Competency Based Date Developed:

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 INFORMATION SHEET 5.1-2

PREPARE RANGE OF APPETIZERS

Learning Objective/s: After reading this INFORMATION SHEET, the

trainee must be able to identify the different hot and cold appetizers.to
know the nutritional values of appetizers,classify the methods of
cooking applied for appetizers.

HOT AND COLD APPETIZERS

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 appetizers are served warm and are often bite-sized. These
appetizers can be either finger foods and snack type foods or small
portions of main course dishes, such as miniature sandwiches.
Popular hot appetizers include chicken wings, mini quiches, mini
tacos, meatballs, nachos, onion rings, and potato skins. Hot
appetizers can also include some dips and even gourmet offerings,
such as cheese fondue.

1. Dips as an appetizer are served with chips, pieces of bread, or

vegetables. Dips can be served hot or cold. Different types of
dressings, cheeses, meats, chicken, or vegetables can be
featured within or served next to the dip. Dips commonly used
as appetizers at parties include spinach and artichoke dip, taco
dip, pizza dip, buffalo chicken dip, bean dip, and salsa.

2. Vegetable and fruit tray appetizers are often featured at

parties and group gatherings. These trays feature a variety of
vegetables and fruits arranged in an eye-pleasing fashion and
are often accompanied by a dip or spread. Vegetable trays often
include carrots, celery, cucumbers, peppers, radishes,
tomatoes, and a host of other vegetables along with a ranch
dressing or vegetable dip. Fruit trays offer strawberries, grapes,
cantaloupe, honey dew, watermelon, pineapple, and other fruits
paired with a sweet or yogurt based dip. Vegetable and fruit
trays can allow guests to enjoy fresh and healthy appetizers

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 3. A Cold Seafood Platter Spain produces some of the finest
canned and preserved seafood in the world -- much of which
can turn easily into elegant but simple appetizers. Place on a
platter a selection of shellfish such as mussels, clams and
cockles, along with anchovies, canned tuna, mackerel or
sardines. Scatter jarred capers over the platter and drizzle with
a thread of olive oil.

4. Cold Tapas are among the simplest of Spanish dishes to

assemble and serve. Marinate mushrooms in olive oil and garlic.
Serve fat stalks of white asparagus wrapped in thin slices of
ham. Boiled potatoes tossed with a garlic mayonnaise are a
common item on tapas menus. Another option is assembling
small open-faced sandwiches on slices of baguette. Try a slice of
ham and a cube of melon on bread, or a roasted red pepper plus
a single anchovy. When skewered with a toothpick, these
appetizers are often called pintxos.

5. Hot tapas take a little more work in the kitchen but feel more
substantial than cold tapas. They don't have to be complicated;
try stuffing a halved date with a bite of chorizo or a dab of goat
cheese, then wrap the date in bacon, stick it on a skewer, and
broil until browned. Saute padron peppers in olive oil, sprinkle
with salt, and serve; for a variation, add slivers of prosciutto
and fresh mint. Shrimp in garlic sauce, or gambas al ajillo, is a
classic tapas that consists of fresh shrimp cooked quickly with
garlic, red pepper and olive oil. Saute chicken livers with
shallots, grapes and a splash of sherry for another simple but
satisfying appetizer

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 NUTRITIONAL VALUES OF APPETIZERS

The nutritional value of food defines what a food is made of and

its' impact on the body. Because of disease and weight control, it's
particularly important to understand the nutritional value of food
due to the impact on the body as it relates to cholesterol, fat, salt,
and sugar intake. The food label is the primary tool enabling
consumers to understand nutritional values in order to make
informed decisions about consumptions.

Appetizers (1 serving)
Calories: 650, Fat: 18g, Carbs: 12g, Protein: 15g
Calories in Appetizers
Serving Size: 1 serving
 Amount Per Serving

 Calories650.0
 Total Fat18.0 g
 Saturated Fat0.0 g
 Polyunsaturated Fat0.0 g
 Monounsaturated Fat0.0 g
 Cholesterol0.0 mg
 Sodium0.0 mg
 Potassium0.0 mg
 Total Carbohydrate12.0 g
 Dietary Fiber0.0 g
 Sugars0.0 g
 Protein15.0 g
*Percent Daily Values are based on a 2,000 calorie diet. Your daily
values may be higher or lower depending on your calorie needs.

Nutrition Facts

Calories in A Lot Of Appetizers

Serving Size: 1 serving
 Amount Per Serving

 Calories600.0
 Total Fat0.0 g
 Saturated Fat0.0 g
 Polyunsaturated Fat0.0 g
 Monounsaturated Fat0.0 g
 Cholesterol0.0 mg
 Sodium0.0 mg
 Potassium0.0 mg
 Total Carbohydrate0.0 g

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 Dietary Fiber0.0 g
 Sugars0.0 g
 Protein0.0 g
*Percent Daily Values are based on a 2,000 calorie diet. Your daily
values may be higher or lower depending on your calorie needs

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 COMMON CULINARY TERMS
Aldente
To cook food until just firm, usually referring to pasta, but can
include vegetables.
Bake
To cook food in an oven using dry heat.
Baste
To moisten food while cooking by spooning, brushing, or squirting a
liquid, such as meat drippings to stock, to add flavour and prevent it
from drying out.
Beat
To stir rapidly in a circular motion to make a smooth mixture, using a
whisk, spoon, or mixer.
Braise
To cook first by browning the food in butter or oil, then gently
simmering in a small amount of liquid over low heat for a long period
of time in a covered pan until tender.
Broil
To expose food to direct heat on a rack or spit, often used for melting
food like cheese.
Brown
To cook over high heat (usually on the stove-top) to brown food.
Caramelize
To heat sugar until it liquefies and becomes a syrup.
Chop
To cut vegetables into large squares, usually specified by the recipe.
Cream
To beat ingredients (usually sugar and a fat) until smooth and fluffy.
Cube
Like chopping, it is to cut food into small cubes, usually about 1/2
inch.
Dash
1/8 teaspoon.
Dice
To cut into small pieces, usually 1/4 to 1/8 chunks.
Dollop
A spoonful of a semi-solid food, like whipped cream or masted
potatoes, placed on top of another food.
Dredge
To lightly coat uncooked food with a dry mixture, usually with flour,
cornmeal, or bread crumbs, to be pan fried or sautéed.
Dress
To coat foods with a sauce, such as salad.
Drizzle
To pour liquid back and forth over a dish in a fine stream, usually
melted butter, oil, syrup, or melted chocolate.

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Dust
To coat lightly with a powdery ingredients, such as confectioners’
sugar or cocoa.
Fillet
To cut the bones from a piece of meat, poultry, or fish.
Flambé
To drizzle a flammable spirit over a food while its cooking, to ignite the
just before serving.
Fold
To combine light ingredients, such as whipped cream or beaten eggs
whites, with a heavier mixture, using a over-and-under motion.
Glaze
To coat foods with mixtures such as jellies or sauces.
Grate
Creates tiny pieces of food, best for things like cheese to melt quickly
or a vegetable used in a sauce.
Grease
To coat the interior of a pan or dish with shortening, oil, or butter to
prevent food from sticking during cooking.
Julienne
Cutting vegetables until long, thin stripes, approximately 1/4 inch
thick and 1 inch long.
Knead
The process of mixing dough with the hands or a mixer
Marinate
To soak in a sauce or flavoured liquid for a long period of time, usually
a meat, poultry or fish.
Mince
To cut as small as possible, most commonly used with garlic.
PanFry
Cook larger chunks of food over medium-heat, flipping once only.
Parboil
To partially cook by boiling, usually to prepare the food for cooking by
another method.
Poach
To cook gently over very low heat, in barely simmering water just to
cover.
Pinch
1/16 teaspoon.
Purée
To mash or grind food until completely smooth.
Roast
Like baking but concerning meat or poultry, it is to cook food in an
oven using dry heat.
Sauté
To cook small pieces of food over a medium-high heat with oil in a
pan, usually to brown food.

Competency Based Date Developed:

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Scald
To heat liquid almost to a boil until bubbles begin forming just around
the edge.
Sear
To brown the surface of meat by quick-cooking over high heat into
order to seal in the meat’s juices.
Shred
Done on a grater with larger holes, resulting in long, smooth stripes to
cook or melt.
Simmer
Bring a pot to a boil, then reduce the heat until there are no bubbles.
Skim
To remove fat or foam from the surface a liquid.
Slice
To cut vertically down, thickness sometimes specified by the recipe.
Smidgen
1/32 teaspoon.
Steam
To cook food on a rack or in a steamer set over boiling or simmering
water.
Steep
To soak a dry ingredient in a liquid just under the boiling point to
extract the flavour, such as with tea.
Stew
To cook covered over low heat in a liquid for a substantial period of
time.
Whip
To beat food with a whisk or mixer to incorporate air and
increase volume.
Whisk
To beat ingredients with a fork or a whisk.
Zest
The outer, coloured peel of a citrus fruit.

Competency Based Date Developed:

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Bosco College of of 61
Northern Luzon, Inc. Prepare Appetizers
 LOGICAL AND TIME EFFICIENT WORK FLOW

Cooperation between all kitchen staff is essential in creating an

effective team. In this way, confusion is eliminated, productivity is
high and the working environment is better for all.

Logical work lists and workflow plans enable kitchen staff to work
effectively and efficiently within specific timeframes and in the
necessary order of importance. Work plans act as a guide for staff to
complete all required tasks. By planning you can check that all tasks
are included, understand how tasks relate to each other, and build in
efficiencies.

The objective of workflow planning is to make work easier.

Simplifying the operation, eliminating unnecessary movements,
combining two operations into one where possible, or improving old
methods can achieve this. For instance, when peeling carrots, if you
let the peelings fall into a bowl, the need to clean the table is
eliminated.

Likewise, before you start preparing a more involved recipe, it is

important to select the correct equipment and light the ovens, setting
the desired temperature if necessary.

Workflow planning for the service of meal would take into

consideration:

 The type of food to be prepared and served

 The number and size portions to be served
 The time the food should be served
 The method of service and the type of presentation
 The location of the food service, e.g. restaurant, function
service
Apprentice chefs must understand that workflow planning makes
work easier and assists in teamwork; the cooperative aspect of a
number of staff members working together to achieve targets.

Competency Based Date Developed:

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Northern Luzon, Inc. Prepare Appetizers
 SELF-CHECK 5.1-2

Instruction: Read the questions carefully and choose the correct

answer.

1. It served warm and are often bite-sized.

a. Hot Appetizers b. Cold Appetizers c. plain Appetizers

2. To cook food on a rack or in a steamer set over boiling or

simmering water.
a. Whisk b. Dice c. Steam

3. To beat food with a whisk or mixer to incorporate air and

increase volume.
a. Whip b.Whisk c. Stew

4. To cut vertically down, thickness sometimes specified by the

recipe.
a. Slice b. Shred c.skim

5. Bring a pot to a boil, then reduce the heat until there are no
bubbles.
a.Stew b. Stem c. Simmer

6. To cook food until just firm, usually referring to pasta, but can
include vegetables
a.Al Dente b.Whisk c. Stew

7. To cook small pieces of food over a medium-high heat with oil in

a pan, usually to brown food.
a. Saute b.Pinch c. Poach

Competency Based Date Developed:

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Bosco College of of 61
Northern Luzon, Inc. Prepare Appetizers
 Answer Key
Self-Check 5.1-2

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

Competency Based Date Developed:

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Bosco College of of 61
Northern Luzon, Inc. Prepare Appetizers
 TASK SHEET 5.1-2

Title: PREPARE RANGE OF APPETIZES

Performance Objective: Given a situation, perform prepare range of

appetizers

Supplies : Pen

Equipment : Utensils, Equipment

Steps/Procedure:

1. Prepare the needed supplies/equipment.

2. Get your partner and perform the sequence of service in the
restaurant.
3. Accomplish the forms needed and submit them to your trainer for
evaluation.

Assessment Method:

Portfolio Assessment, Performance Criteria Checklist

Competency Based Date Developed:

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Bosco College of of 61
Northern Luzon, Inc. Prepare Appetizers
 Performance Criteria Checklist
Task Sheet LO1. 5.1-2

Trainee’s Name:_______________________________ Date: ___________________

CRITERIA Yes No
1. Correct equipment are selected and used in the
production of appetizers
2. Appetizers are produced in accordance with
enterprise standards
3. Glazes are correctly selected and prepared, where
required
4. Quality trimmings and other leftovers are utilized
where and when appropriate
5. Appetizers are prepared, using sanitary practices
6. Appetizers are tasted and seasoned in accordance
with the required taste of the dishes
7. Workplace safety and hygienic procedures are
followed according to enterprise and legal
requirements.

Competency Based Date Developed:

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Bosco College of of 61
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LEARNING OUTCOME # 3 PRESENT A RANGE OF APPETIZERS

CONTENTS:
 Factors in plating appetizers
- Appeal
- Color and contrast
- Temperature of food service
- Classical and innovative arrangement style
 OHS requirements
 Attractive presentation techniques for appetizers
 Waste minimization techniques and environmental
considerations in specific relation to appetizers

ASSESSMENT CRITERIA:

1. Appetizers are presented attractively according to enterprise

standards
2. Appetizers are presented using sanitary practices
3. Suitable plate are selected according to enterprise standards
4. Factors in plating dishes are observed in presenting poultry and
game dishes

CONDITIONS:
Students/Trainees must be provided with the following:
EQUIPMENT
 LCD Projector (optional for lecture)
 Overhead Projector (Optional for lecture)
 Television and multimedia player
 Whiteboard
 Applicable equipment as prescribed by Training regulations

TOOLS

- pots and pans

- bowls and measuring cups
- weighing scales
- cleaning materials and
- linen
tea towels
SUPPLIES AND MATERIALS
 Appetizers may include but not limited to:
- Hors d’ oeuvres – hot or cold
- Canapes
- Savouries
- Antipasto
Competency Based Date Developed:
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Bosco College of of 61
Northern Luzon, Inc. Prepare Appetizers
 - Tapas
- Finger foods
- Sandwiches – hot or cold
- Relish
- Dips
- Terrines
- cocktails
- Fruit sauces
- others
Cold dressings

LEARNING MATERIALS
 Manuals
 Books
Video (CD
ASSESSMENT METHODS:
1. Observation
2. Demonstration
3. Written and oral questioning

Competency Based Date Developed:

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Bosco College of of 61
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Learning Outcome 3: PRESENT A RANGE OF APPETIZERS

Learning Activities Special Instructions

1. Read Information Sheet on

5.1-1 on the Factors in
plating Appetizers.
2. AnswerSelf-Check 5.1-1 Compareto answer key 5.1-3.

3. Read information sheet 5.1-

1on Attractive presentation
Techniques for Appetizers.
4. Answer Self check 5.1-1. Compare to answer key 5.1-3.
5. Read information sheet 5.1-
1on OHS requirements and
waste minimization
techniques
6. Answer Self check 5.1-1. Compare to answer key 5.1-3.
7. Perform Job Sheet 3.1-1. on Trainer evaluates performance
presenting range of and makes recommendations.
appetizers.

Competency Based Date Developed:

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Northern Luzon, Inc. Prepare Appetizers
 INFORMATION SHEET 5.1-3

Learning Objective/s: After reading this INFORMATION SHEET, the

trainee must be able to identify the different factors in plating
appetizers,to know the attractive presentation techniques for
appetizers,to understand the importance of OHS requirements and
the waste minimization techniques.

FACTORS IN PLATING APPETIZERS

Food plating is about the presentation of food to increase desire and

impress your diners. Learn the basics of plating, Asian plating
techniques and tips to provide inspiration for creating your own.

The 5 Basic Elements of Plating

Create a Framework

Start with drawings and sketches to visualise the plate. Find

inspiration from a picture or object. Assemble a ‘practice’ plate to
work on executing your vision.

Keep It Simple

Select one ingredient to focus on and use space to simplify the

presentation. Clutter distracts from the main elements of your dish
and might confuse the diners on what to focus on.

Balance the Dish

Play with colours, shapes and textures to ensure diners are not
overwhelmed. The presentation should never overpower flavour and
function.

Get the Right Portion Size

Ensure there is the right amount of ingredients and the plate

complements the dish, not too big or too small. Strike the right
proportion of protein, carbohydrates and vegetables to create a
nutritionally balanced meal.

Highlight the Key Ingredient

Ensure the main ingredient stands out and pay equal attention to the
‘support’. This refers to the other elements on the plate such as
garnishes, sauces and even the plate itself.

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Types of Plating

Classic Plating(Western style)

The classical plating technique uses the three basic food items of
starch, vegetables and main in a specific arrangement. A simple guide
to a classical plating is to think of the plate as the face of a clock.

Main: Between 3 to 9 o’clock

Starch: Between 9 to 11 o’clock
Vegetables: Between 11 to 3 o’clock

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 ATTRACTIVE PRESENTATION TECHNIQUES FOR APPETIZERS

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.

Customize it

Show your guests that you have paid attention to every detail by
including custom extras. Add your logo, event name or another
particular indicator to specialty picks. You can also customize items
in other ways, such as using labeled picks or skewers to indicate
whether different sandwiches are vegan or the temperature of a meat
appetizer. Remember, successful appetizer presentation is also about
staying organized.

Introduce Color

Infuse color into your presentation with a surprise ingredient. Add

pineapple or dragon fruit on a beef kabob to liven up the color.
Garnish plates with a slice of fresh fruit or drizzle them with a
provocative color glaze.

Fresh basil or parsley is also a favorite option to add a bit of color to

the plate. Other produce options can add a zest of color, such as
carrots, oranges, raspberries, bell peppers and spinach. This trick is
especially effective if you use white or neutral serving dishes because
the colors pop.

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.

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Individualize

Place each appetizer on its own small plate for an elegant look.
Arrange all of the little dishes on a large serving platter in a circular
pattern or a uniform pattern in which all of the plates are spaced the
same amount of distance from each other. This technique is excellent
for enhancing the visual appeal of your party or event.

Use Skewers

Using skewers allows you to create a visually inviting setting without

having to take up as much table space as you would if placing
everything in individual compartments. Skewerscan hold meats, but
they can also present a beautiful display of fruit or veggies. Add olives,
banana peppers, sandwich meats and cheese together as a creative
alternative to a sandwich.

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

Competency Based Date Developed:

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Northern Luzon, Inc. Prepare Appetizers
 OHS REQUIREMENTS

A well-run commercial kitchen means maintaining the utmost

cleanliness and safe conditions for your food preparation. If you were
to accidentally contaminate an area with Salmonella or other
dangerous bacteria, your customers and employees could get very
sick. You also need to know how to pass any checks done by the local
health department, so your restaurant can operate with full
certification. This also gives you, the owner, peace of mind.

A commercial kitchen can sometimes be so hectic that it can be hard

to ensure everything is done properly. However, it’s your duty and the
duty of your entire staff, to make sure that everything runs smoothly.
By following these 10 safety tips for your restaurant, you’ll make sure
all of the health and safety standards are met and you provide the
best for your customers.

Promote hand washing

The most important food safety tip is with hand washing. This means
you provide a dedicated hand washing station for your employees.
This will minimize cross-contamination and let your employees have
clean hands before touching any food, whether it be meat or
vegetables. Even the smallest amount of bacteria can make someone
sick if it’s on a piece of food, so hand washing is key. All of your staff
should wash their hands for at least 20 seconds under running water
after soaping up well.

Don’t let sick workers prepare food

The CDC’s Environmental and Health Sciences branch conducted
a survey of 486 food workers in nine states. The results showed that
5% of workers said they prepared food when they were suffering from
vomiting or diarrhea. By doing so, they put their customers’ health at
risk. You shouldn’t need food safety tips to tell you if your employees
are sick, keep them away from the food.

Use Gloves

Your workers should be wearing kitchen gloves when preparing food

in a commercial kitchen, but they can’t use the same gloves for every
ingredient It’s important that they change their gloves regularly when
moving from raw meat and poultry to cooked food. If they don’t
change their gloves, they can spread contaminants to the customer’s
food, which may lead to food poisoning. Have boxes of gloves available
so your workers can change them efficiently and properly.

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Northern Luzon, Inc. Prepare Appetizers
Wash food properly

Make sure your staff washes fruits and vegetables properly. Even if a
vegetable will be peeled or skinned, it must still be washed. If you
don’t wash them, you risk spreading bacteria from the outside of the
produce to the inside as you prepare it. A colander will make the task
easier, as long as it is only used for fruits and vegetables, and not any
other ingredients, such as pasta or raw meats.

Cook to the right temperatures

If one food safety tip is imperative, it is knowing your food items safe
temperature zones. Is your food being cooked to the right
temperature? You should make you and all of your kitchen staff are
aware of the guidelines. Chicken, for instance, needs to be cooked to
165°F. The FDA advises restaurants should cook ground beef to a
temperature of 155°F for 15 seconds. This is to preventE-coli, which is
found in ground beef and accounts for many cases of foodborne
illness. Any type of meat being prepared and cooked in a commercial
kitchen should be checked with a meat thermometer for proper
temperature. For different types of meat, you should use different
meat thermometers. This will prevent contamination of cooked meats
by raw meats.

Avoid Cross-Contamination

Food illness often stems from cross-contamination, where you can

spread bacteria from raw meat or poultry to ready-to-eat foods. You
should separate cutting boards for raw produce, raw uncooked meat,
raw poultry, seafood, and eggs. You may opt to label each board with
its intended purpose or use a color-coded system. Find what works
best for your kitchen, but be sure to keep boards separate from one
another. Don’t forget to use separate utensils and meat thermometers
as well.

Store food correctly and at the right temperature

All of your kitchen’s raw meat and poultry should be kept separate
from other foods, especially vegetables, prepared sauces, and anything
else that requires little preparation. The FDA advises food should be
cooled to 41°F or below, and should be cooled in a way that provides
ventilation, such as in a shallow pan so air can circulate around the
food. You also make sure your meat doesn’t drip and contaminate
other food. Cut vegetables should never be left out at room
temperature, but instead properly stored away. Never store food on
the floor either and have a thermometer in the refrigerator, not just
the freezer.

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Bosco College of of 61
Northern Luzon, Inc. Prepare Appetizers
Clean and sanitize preparation surfaces and equipment regularly

Your commercial kitchen staff needs a proper workstation and

equipment to do their job satisfactorily. Use hot soapy water or a
small amount of commercial bleach or cleaner on cutting boards,
dishes, countertops and more. Ask your local health department what
they require when it comes to food prep and sanitation. Don’t neglect
your commercial restaurant equipment either, and be sure you clean
it properly as advised by the manufacturer.

Label food well by date

You need to know what ingredients you have on hand, and also when
they arrived, so you make sure nothing turns bad and is unusable.
Remember FIFO, or First In, First Out. Don’t be afraid to throw out
old food that you shouldn’t use. If you’re questioning whether you
should serve something, it’s better to throw it out then risk a
customer getting sick.

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Northern Luzon, Inc. Prepare Appetizers
 SELF-CHECK 5.1-3

Instruction: Identify what is being asked. Write your answer on a

separate sheet of paper.

1. It start with drawings and sketches to visualize the plate. Find

inspiration from a picture or object. Assemble a ‘practice’ plate
to work on executing your vision.
2. It Play with colours, shapes and textures to ensure diners are
not overwhelmed. The presentation should never overpower
flavour and function.
3. It refers to infuse color into your presentation with a surprise
ingredient. Add pineapple or dragon fruit on a beef kabob to
liven up the color.
4. It is 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.
5. Place each appetizer on its own small plate for an elegant look.
Arrange all of the little dishes on a large serving platter in a
circular pattern

Answer Key
Competency Based Date Developed:
Saint John Learning Material Page 49
Bosco College of of 61
Northern Luzon, Inc. Prepare Appetizers
 Self-Check 5.1-3

1. Create a Framework

2. Balance the Dish

3. Introduce Color

4. Make It Uniform

5. Individualize

Competency Based Date Developed:

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Bosco College of of 61
Northern Luzon, Inc. Prepare Appetizers
 TASK SHEET 5.1-3

Title: PRESENTING A RANGE OF APPETIZERS

Performance Objective: Given a situation, perform the different food

service styles.

Supplies : Pen

Equipment/Tools : Utensils, trolley

Steps/Procedure:

1. Prepare the needed supplies/equipment.

2. Get your partner and perform presenting a range of appetizers.
3. Accomplish the forms needed and submit them to your trainer for
evaluation

Assessment Method:

Portfolio Assessment, Performance Criteria Checklist

Competency Based Date Developed:

Saint John Learning Material Page 51
Bosco College of of 61
Northern Luzon, Inc. Prepare Appetizers
 Performance Criteria Checklist
Task Sheet LO1. 5.1-3

Trainee’s Name: _______________________________ Date: ___________________

CRITERIA Yes No
1. Appetizers are presented attractively according to
enterprise standards
2. Appetizers are presented using sanitary practices
3. Suitable plate are selected according to enterprise
standards
4. Factors in plating dishes are observed in
presenting poultry and game dishes

Competency Based Date Developed:

Saint John Learning Material Page 52
Bosco College of of 61
Northern Luzon, Inc. Prepare Appetizers
LEARNING OUTCOME # 4 STORE APPETIZERS

CONTENTS:
1. Storing techniques, temperature, safety and hygiene
standards in storing appetizers
2. Safe work practices applied in storing appetizers

ASSESSMENT CRITERIA:

1. Quality trimmings and other leftovers are utilized where and

when appropriate
2. Appetizers are kept in appropriate conditions based on
enterprise procedures
3. Required food storage containers are used and stored in
proper temperatures to maintain freshness, quality and
taste
CONDITIONS:
Students/Trainees must be provided with the following:

EQUIPMENT
 LCD Projector (optional for lecture)
 Overhead Projector (Optional for lecture)
 Television and multimedia player
 Whiteboard
 Applicable equipment as prescribed by Training regulations
 Freezer
 Refrigerator

TOOLS
- pots and pans
- bowls and
- Plastic wrap
- Aluminum foil
- measuring cups
- weighing scales
- cleaning materials and
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair restraints
- toque
- caps
hairnets
Competency Based Date Developed:
Saint John Learning Material Page 53
Bosco College of of 61
Northern Luzon, Inc. Prepare Appetizers
SUPPLIES AND MATERIALS
 Appetizers may include but not limited to:
- Hors d’ oeuvres – hot or cold
- Canapes
- Savouries
- Antipasto
- Tapas
- Finger foods
- Sandwiches – hot or cold
- Relish
- Dips
- Terrines
- cocktails
- Fruit sauces
- others
Cold dressings

LEARNING MATERIALS
 Manuals
 Books
Video (CD)
ASSESSMENT METHODS:
1. Observation
2. Demonstration
3. Written and oral questioning

Competency Based Date Developed:

Saint John Learning Material Page 54
Bosco College of of 61
Northern Luzon, Inc. Prepare Appetizers
Learning Outcome 1: STORE APPETIZERS

Learning Activities Special Instructions

1. Read Information Sheet on

5.1-1 on storing
techniques, temperature,
safety and hygiene
standards in storing
appetizers.
2. Answer Self-Check 5.1-1 Compare to answer key 5.1-4.

3. Read information sheet 5.1-

1on safe works practices
applied in storing
appetizers.
4. Answer Self check 5.1-1. Compare to answer key 5.1-4.
5. Perform Job Sheet 3.1-1. on Trainer evaluates performance
Presenting and opening of and makes recommendations.
Wine.

Competency Based Date Developed:

Saint John Learning Material Page 55
Bosco College of of 61
Northern Luzon, Inc. Prepare Appetizers
 INFORMATION SHEET 5.1-4

Learning Objective/s: After reading this INFORMATION SHEET, the

trainee must be able to identify the different techniques,
temperature,safety and hygiene standards in storing appetizers and to
know the safe works practices applied in storing appetizers.

TECHNIQUES, TEMPERATURE,SAFETY AND HYGIENE

STANDARDS IN STORING APPETIZERS

SANITARY PRACTICES WHEN STORING APPETIZERS

1. Handle the food properly to prevent contamination and
spoilage.Wash utensils and equipment thoroughly.
2. Keep off hand to minimum contact to ingredients and food.
3. Keep away from food when you are ill.
4. Store food and ingredients properly
5. Safeguard the food during distribution and serving.
6. Place it to a cold storage like refrigerator to preserve perishable
food.Chill to refrigerate or to reduce the temperature of food.

Storing homemade appetizers and snacks properly, before and

after

Salsa, guacamole, hummus or other dips or spreads can be stored in

the fridge overnight without losing flavor and without oxidizing if you
vacuum seal them properly. Homemade toast or potato chips can be
stored in our Home Base days before your first guests arrive and still
taste oven-fresh when you serve them. Good storage containers can
help spread out preparations over several days, which will help to
reduce the stress associated with organizing dinners or parties.

A favorite appetizer of mine is fruit-skewers. These take some time to

make, but because vacuum storage containers keep the food from
oxidizing, you can make these the evening before and they will still be
delicious when your dinner or party starts.
Everyone has food left over after a dinner or party. It is very hard to
estimate how much is needed, so we tend to prepare too much. The
trick is to store the leftovers well and eat them in the days after so
nothing goes to waste. Keep all dry and crispy foods with opened
packaging in a Home Base. They will stay perfectly fresh and crunchy
for weeks longer.

Competency Based Date Developed:

Saint John Learning Material Page 56
Bosco College of of 61
Northern Luzon, Inc. Prepare Appetizers
SAFE WORKS PRACTICES APPLIED IN STORING APPETIZERS

Handling food properly and safely is essential to preventing food borne

illness. This page sets out to offer you the highest quality information
on how to handle food safely, making it safe to eat, and stopping it
from spoiling. What you read here is applicable to a wide range of
work and home environments. You will learn how to prepare, cook,
serve and clean-up food in a proper manner. What you see on this
page is knowledge that you would otherwise have to obtain through
on-the-job training, self-study or relevant work experience. You will
learn about:

 Preparing food in a safe manner.

 Serving food in a safe manner
 Stopping the spread of bacteria through cross contamination
 Routines to follow and habits to avoid.

The handling of food can take place during;

 Cooking
 Cooling
 Hot holding
 Preparation
 Purchase
 Receipt
 Re-heating
 Serving
 Storage

General safe food handling tips:

 Do not wipe your hands on your clothing as this can easily

transfer microbes and bacteria.
 Use paper towels to clean up during food preparation and
serving.
 Change gloves, utensils and dishes when changing functions.
For instance use one pair of gloves for handling raw meat, and
another pair handling fresh vegetables.
 Never run in food production or service areas
 Try to have just one person serve food that is about to be eaten.
 Prepare precooked frozen foods exactly as the
directions/instructions on the packaging state.
 Have foods ready not any longer than necessary before serving
time.
 Prepare and cook only as much food as you intend to use.
 Wash and sanitize flatware or other utensils, which fall to the
floor.

Competency Based Date Developed:

Saint John Learning Material Page 57
Bosco College of of 61
Northern Luzon, Inc. Prepare Appetizers
  Do not taste foods with any utensil used either to mix or stir
food.
 Pick up and hold all tableware by the handles.
 Store tableware away from dust.
 Be careful when lifting lids from hot food.
 Turn handles of saucepans away from the front of the stove
when cooking.

Competency Based Date Developed:

Saint John Learning Material Page 58
Bosco College of of 61
Northern Luzon, Inc. Prepare Appetizers
 SELF-CHECK 5.1-4

Instruction: Write TRUE or FALSE. Write your answer on a separate

sheet of paper.

1. Do not taste foods with any utensil used either to mix or stir
food.
2. Do not wipe your hands on your clothing as this can easily
transfer microbes and bacteria.
3. Do not change gloves, utensils and dishes when changing
functions. For instance use one pair of gloves for handling raw
meat, and another pair handling fresh vegetables.
4. Use towels to clean up during food preparation and serving.
5. Prepare and cook only as much food as you intend to use.

Answer Key

Competency Based Date Developed:

Saint John Learning Material Page 59
Bosco College of of 61
Northern Luzon, Inc. Prepare Appetizers
 Self-Check 5.1-4
1. TRUE
2. TRUE
3. FALSE
4. FALSE
5. TRUE

Competency Based Date Developed:

Saint John Learning Material Page 60
Bosco College of of 61
Northern Luzon, Inc. Prepare Appetizers
 TASK SHEET 5.1-4

Title: STORING OF APPETIZERS

Performance Objective: Given a situation, perform on how to properly

store appetizers.

Supplies : Pen

Equipment/Tools : tools, utensil in preparing appetizers

Steps/Procedure:

1. Prepare the needed supplies/equipment.

2. Get your partner and perform storing of appetizers.
3. Accomplish the forms needed and submit them to your trainer for
evaluation

Assessment Method:

1. Observation
2. Demonstration
3. Written and oral questioning

Competency Based Date Developed:

Saint John Learning Material Page 61
Bosco College of of 61
Northern Luzon, Inc. Prepare Appetizers
 Performance Criteria Checklist
Task Sheet LO1. 5.1-4

Trainee’s Name: _______________________________ Date: ___________________

CRITERIA Yes No
1. Quality trimmings and other leftovers are utilized
where and when appropriate
2. Appetizers are kept in appropriate conditions based on
enterprise procedures
3. Required food storage containers are used and
stored in proper temperatures to maintain
freshness, quality and taste

Competency Based Date Developed:

Saint John Learning Material Page 62
Bosco College of of 61
Northern Luzon, Inc. Prepare Appetizers