Sector: TOURISM

Qualification Title: COOKERY NC II

Unit of Competency: PREPARE APPETIZERS

Module Title: PREPARING APPETIZERS

Name of School and Address: TAGUDIN NATIONAL HIGH SCHOOL

Quirino, Tagudin, Ilocos Sur

How to use this Competency Based Learning Materials

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Welcome to the module in Preparing Appetizers. This module contains
learning materials and activities for you to perform and complete.
The unit of competency “Prepare Appetizers” contains knowledge, skills, and
attitude required for Cookery NCII.
You are required to go through series of learning activities in order to
complete each learning outcome of the module. In each learning outcome
are Information Sheets, Task Sheets, and Self checks. Follow these activities
on your own. If you have questions, do not hesitate to ask your facilitator for
assistance.
The goal of this course is the development of practical skills. To gain these
skills, you must learn basic concepts and terminologies. For the most parts,
you will get this information from the Information Sheets and TESDA
website, www.tesda.gov.ph
This module was prepared to help you achieve the required competency in
“Preparing Appetizers”.
This will be the source of information for you to acquire knowledge and
skills in this particular competency independently and at your own pace,
with minimum supervision and help from your trainer.
Remember to:
 Work through all the information and complete the activities in each
section.
 Read information sheets and complete the self-check. Suggested
references are included to supplement the materials provided in this
module.
 Perform the Task Sheets and Job Sheets until you are confident that
your outputs conform to the Performance Criteria Checklist that
follows the sheets.
 Submit the outputs of the Task Sheets to your trainer for evaluation
and recording in the Accomplishment Chart. Documentations of your
performance will serve as your portfolio during the Institutional
Competency Evaluation. When you feel confident that you have had
sufficient practice, ask your trainer to evaluate you. The results of
your assessment will be recorded in your Progress Chart and
Accomplishment Chart.
You must pass the Institutional Competency Evaluation for this competency
before moving to another competency. A certificate of Achievement will be
awarded to you after passing the evaluation.

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When you feel confident that you have had enough sufficient practice, ask
your trainer to evaluate. The results of your assessment will be recorded in
your Record Achievement Chart and/or Achievement Chart.

You need to complete this module before you can perform module Prepare
Salads and Dressings.

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 COOKERY NCII
COMPETENCY-BASED LEARNING MATERIALS

List of Competencies

No. Unit of Competency Module Title Code

Cleaning and
Clean and maintain TRS512328
1. maintaining kitchen
kitchen premises
premises

Prepare stocks, Preparing stocks,TRS512331

2.
sauces, and soups sauces, and soups

TRS512381
3. Prepare appetizers Preparing appetizers

Prepare salads and Preparing salads TRS512382

and
4.
dressing dressing

TRS512330
5. Prepare sandwiches Preparing sandwiches

TRS512383
6. Prepare meat dishes Preparing meat dishes

Prepare vegetable Preparing vegetable

TRS512384
7.
dishes dishes

8. Prepare egg dishes TRS512385

Preparing egg dishes

9. Prepare starch dishes Preparing starch TRS512386

dishes

Prepare poultry and Preparing poultryTRS512333

and
10.
game dishes game dishes

Preparing seafoodTRS512334
11. Prepare seafood dishes
dishes

TRS512335
12. Prepare desserts Preparing desserts

TRS512340
13. Package prepared food Packaging prepared food

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 MODULE CONTENT

UNIT OF COMPETENCY Prepare Appetizers

MODULE TITLE Preparing Appetizers

MODULE DESCRIPTOR: This unit deals with the skills and

knowledge required in preparing and
presenting hot and cold appetizers

NOMINAL DURATION: 21 hrs.

LEARNING OUTCOMES:
At the end of this module you MUST be able to:
LO1 Perform Mise’ en place
LO2 Prepare a range of appetizers
LO3 Present a range of appetizers
LO4 Store Appetizers

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

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12. Appetizers are tasted and seasoned in accordance with the
required taste of the dishes
13. Workplace safety and hygienic procedures are followed according
to enterprise 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. Factors in plating are observed in plating in presenting appetizers
18. Utilization of leftovers and quality trimming in preparing other
appetizers
19. Storing appetizers based on enterprise procedure

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 LEARNING OUTCOME NO. 3
Present a Range of Appetizers

Contents:
1. Preparation of attractive appetizers according to enterprise standards
2. Application of sanitary practices in presenting appetizers
3. Observing the factors in plating in presenting appetizers
Assessment Criteria:
1. Appetizers are presented attractively according to enterprise
standards

2. Appetizers are presented using sanitary practices

3. Factors in plating are observed in plating in presenting appetizers
Conditions

The participants will have access to:

1. Appropriate kitchen tools and equipment needed in presenting various

appetizers
2. Safety measures or hygienic practices in presenting appetizers
3. Factors affecting the presentation of appetizers
 appeal
 color and contrast
 temperature of food and service
 equipment
 classical and innovative arrangement styles

Assessment Method:

1. Written tests
2. Demonstration

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 Learning Experiences
Learning Outcome 3

PRESENTING A RANGE OF APPETIZERS

Learning Activities Special Instructions

Read Information Sheet 3.3-1 Read carefully the information
“Preparation of Attractive Appetizers” sheet; interactive discussion will
follow.
Answer Self- check 3.3-1 Compare your answers to the given
Answer Key. If you have concerns
Compare answers to Answer Key regarding the Answer Key, you may
3.3-1 write it below your answer sheet.
Observe the demonstration Observe the procedures which will
presented through the video clip of be presented through a video clip.
Task Sheet 3.3-2 You may ask questions to the
“Sanitary Practices in Presenting trainer after the video presentation.
Appetizers”
Perform the procedures on Task Performance Criteria Checklist will
Sheet 3.3-2 be used to evaluate your
performance. Wear the needed
Evaluate performance using safety gears.
Performance Criteria Checklist 3.3-2
Observe the demonstration of trainer Observe attentively while the
on Task Sheet 3.3-3 procedures are being
“Plating Various Appetizers” demonstrated. You may raise
questions for necessary
clarification.
Perform the procedures on Task Performance Criteria Checklist will
Sheet 3.3-3 be used to evaluate your
performance. Wear the needed
Evaluate performance using safety gears.
Performance Criteria Checklist 3.3-4

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 Information Sheet 3.3-1
(Preparation of Attractive Appetizers)

Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. identify the fundamentals of plating appetizers
2. explain how each factor of plating affect the presentation of appetizer
3. evaluate a plated/presented appetizer

INTRODUCTION:
What makes a guest get attracted to a dish? Which among our senses
do we often use to evaluate a food that we’re not familiar with? At the peak
of a hunger, one might not be spending a lot of time asking what the food is
comprised of. He/She is more likely to choose the most appealing or one
which has the best presentation regardless of his/her limited knowledge
about the menu. There is a famous line that says, “we often eat with our
eyes”. We often choose the food that attracts our vision. Guests will surely
grab a food that demands attention.
Appetizers are the foreplay of meals. Great appetizers can catch your
mood; they get you excited about what else lays in store for you, therefore
stylish presentation must be taken into consideration when serving them to
any guest.
FUNDAMENTALS OF PLATING:
1. BALANCE – It is good to play with items that offer variety and contrast
but it shouldn’t create confusion to a guest as to what is to focus on.
Texture- Combination of textures can create
an exciting mouthfeel. Contrasting of texture
is important.

Flavors- Flavors cannot be seen but they are

very important to include in menu planning.

Color- Combination of two or more colors

on plate makes a serving more attractive.
This can be achieved by adding garnishes

Shape- Vegetables and fruits may come up

with a good variety if they are cut in
different shapes.
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2. PORTION SIZE- It is very important to consider when planning for
presentation and costing.
 Match portion sizes and plates- Too
small plate makes an overcrowded,
jumbled, and messy appearance.
Meanwhile, too large might make a
portion skimpy.
 Balance the portion sizes of the
various items on the plate.
 Apply logical balance of portions.

3. ARRANGEMENT ON THE PLATE

One should make a plate layout to improve the presentation as possible. The
diner’s first impression of impression of the food on the plate depends on
how the food is plated. Therefore the look of the plate is a matter worth the
most careful thought and study.

Basic Principles of Platter Presentation

1. One must consider the three elements of a buffet platter.

 Centerpiece 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 molded salmon mousse
 The slices or serving portions should be arranged artistically.
 The garnish should be artistically done in proportion to the cut
slices.

2. The food should be easy to handle and serve, so

that one portion can be removed without ruining
the arrangement.
3. A simple design is best. Simple arrangement is
easier to serve, more appetizing, and still
attractive when are half consumed by the guest.

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4. 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.

5. Once 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.
6. Think of the platter as part of the whole. It must be attractive and
appropriate to the other in the table

DESIGNING 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 centerpiece, 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 lines.
3. Give the design a focal point. Use centerpiece to
emphasize and strengthen the design by giving it
direction and height. Note that centerpiece is not
always in the center.
4. Keep items 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.

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6. Don’t drown every plate in sauce or gravy. It may
hide colors and shapes. You may cover a part of it
or a band of sauce across the center.
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 pieces
toward the customer and the best side of each slice is face up.

ACCOMPANIMENTS OF APPETIZER
Accompaniments of appetizers are sometimes highly flavored seasonings of
various kinds. These accompaniments can improve or enhance the flavor,
texture, and appearance of appetizers. Accompaniments of appetizer include
the following:
Food Items Recommendable Accompaniments
cold lobster mayonnaise sauce
shrimps cayenne pepper, lemon wedges
fresh prawn brown bread and butter, mayonnaise sauce
smoked salmon cayenne pepper, lemon wedge, brown bread and
butter
oysters cayenne pepper, chill vinegar, Tabasco sauce,
brown bread and butter
gulls egg brown bread and butter, oriental salt
tomato juice worcestershire sauce
ham mouse hot breakfast toast
avocado brown bread and butter
grapefruit cocktail served with caster sugar
asparagus hollandaise sauce if hot, vinaigrette if cold
chilled melon ground ginger and castor sugar
sweet potato chips sweet chili catsup
roasted potatoes olive oil, Italian spices
bruschetta diced tomatoes, roasted garlic, basil, parsley,
garlic oil, cheese
stuffed shells cheese filling, marinara sauce
chicken meatballs tomato cream sauce

Self- Check 3: 1-1

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True or False: Study whether the statement is true or false.
_________1. Single color of ingredients can make the serving more attractive.
_________2. A serving appears to be skimpy if there is an overcrowding of
food items on a small plate.
_________3. Combining food items having contrasting texture is discouraged.
_________4. Planning for the portion size is necessary when costing a
product.
_________5. Accompaniments may improve the appearance and flavor of the
appetizer.
_________6. Well balanced serving has food items that are arranged with
large gaps.
__________7. Fried asparagus can be accompanied with hollandaise sauce or
vinaigrette.
__________8. Vinaigrette is good accompaniment for sweet potato chips.
__________9. Appetizers with complex arrangement are neat to look at and
easy to serve.
__________10. Food items should touch the rim of the plate if you are
highlighting the key ingredients.
__________11. Uncut portion of the main food ingredient can be used as a
centerpiece for appetizers.
__________12. To give color to the dish, food items may be drown completely
with sauce to bring.
__________13. Only silver and glasswares can be used in presenting
appetizers.
__________14. Centerpiece can only be placed at the centermost part of the
platter.
__________15. Slices or serving portion can be arranged in curved lines.

ANSWER KEY 3: 1-1

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1. False
2. False
3. False
4. True
5. True
6. False
7. True
8. False
9. False
10. False
11. True
12. False
13. False
14. False
15. True

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 TASK SHEET 3.3-2
Title: SANITARY PRACTICES IN PREPARING APPETIZERS

Performance Objective: After watching the video clip of Task Sheet 3.3-
2, you should be able to perform Sanitary
Practices in Preparing Appetizers.

Supplies/Materials : cblm, kitchen tools, appetizer ingredients

Equipment: :Personal Protective Equipments (apron, gloves,
hairnet, and mask)
kitchen equipment and table wares
Steps/Procedure:
1. Washing of hands
 Use a soap dispenser rather than a bar of soap.
 Wash in a sink that has hot and cold running water.
 Wash in a sink that is separate from one that is used to wash
food stuff and utensils.
 Dry your hands with paper towels.

2. Wearing of PPE
Wear complete Personal Protective Equipment (apron, gloves,
hairnet, and mask).
3. Handling of Tools and Equipment
 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.
 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.
 4. Picking Up Ready to Eat Food
Handle any food items that are about to be eaten, with a utensil
(i.e. tongs) rather than your bare hands.
Assessment Method:
Observation of Trainee’s Demonstration (Performance Criteria Checklist
will be used to evaluate trainee’s performance)

Performance Criteria Checklist ______

CRITERIA
YES NO
1. Did the trainee observe the proper way of washing
hands?
2. Did the trainee use complete Personal Protective
Equipment?
3. Did the trainee observe the proper way of handling
tools and equipment?
4. Did the trainee use appropriate tool and equipment
in handling uncooked ingredients?
5. Did the trainee use appropriate tool in handling
ready to eat food?
 TASK SHEET 3.3-2
Title: Plating Various Appetizers

Performance Objective: After observing the demonstration for Task

Sheet 3.3-3, you should be able to present
appetizers considering the fundamentals or
factors in plating.

Supplies/Materials :platters, spoons, tong, pan, basin, sketch

pad/paper, pen
Personal Protective Equipments (apron, gloves,
hairnet, and mask)

Equipment :stove or microwave oven

Steps/Procedure:
1.
Prepare the cooked food items/ingredients.
2.
Select suited platters for the appetizers.
3.
Prepare a layout or draw sketch for your presentation.
4.
Arrange the food items on the platter by observing the
principles of plating such as:
 Balance
 Portion Size
 Arrangement on a Plate
5. Prepare edible garnishes that will complement to the flavor of
appetizer.
Assessment Method:
Observation of Trainee’s Demonstration (Performance Criteria Checklist
will be used to evaluate trainee’s performance)

Date Developed: Document No.

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 Performance Criteria Checklist 3.3-4

CRITERIA
YES NO
Did you….
1. observe sanitary practices in presenting the
appetizers?
2. select suited platters for the appetizers presented?
3. combine appetizer ingredients with various
textures?
4. arrange food items with contrasting colors?
5. consider variety of shapes in cutting food
items/ingredients
6. observe logical portioning of servings?
7. arrange food items by observing basic Principles of
platter presentation
8. present various appetizers by observing the
balance in aspect?

Date Developed: Document No.

Issued by:
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