COMPETENCY BASED LEARNING MATERIAL

Sector:
Tourism
Qualification title:
Cookery NCII
Unit of Competency:
Prepare Appetizer
Module title:
Preparing Appetizer

Prepared by:

Mr. Jerald M. Canete

 HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL

Welcome to the module in Prepare Appetizers. This module contains

training materials and activities for you to complete.
You are required to go through a series of learning activities in order
to complete each learning outcome of the module. In each learning outcome
are Information Sheets, Self – Checks, Operation sheets and job sheets
.Follow these activities on your own. If you have questions, don’t hesitate to
ask your facilitator for assistance.
The goal of this module is the development of practical skills. To
gain these skills, you must learn the concepts and theory. For the most
part, you’ll get this information from the Information Sheets, Operation
Sheets and Job Sheets.
This module was prepared to help you achieve the required
competency, in “Prepare 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 or help from your instruction.

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.
Most probably your trainer will also be your supervisor or manager.
He/she is there to support you and show you the correct way to do things.
You will be given plenty of opportunity to ask questions and practice
on the job. Make sure you practice your new skills during regular work
shifts. This way you will improve both your speed and memory and also
your confidence.
Use the Self – checks, Operation Sheets or Job Sheets at the end of
each section to test your own progress.
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.

COOKERY II
LIST OF COMPETENCIES

No Unit of competency Module title Code

1. Clean and maintain kitchen Cleaning and maintaining TRS512
premises kitchen premises 328
2. Prepare stocks, sauces and Preparing stocks, sauces and TRS512
soups soups 331
3. Prepare appetizers Preparing appetizers TRS51
2
381
4. Prepare salads and dressing Preparing salads and dressing TRS512
382
5. Prepare sandwiches Preparing sandwiches TRS512
330
6. Prepare meat dishes Preparing meat dishes TRS512
383
7. Prepare vegetable dishes Preparing vegetable dishes TRS512
384
 8. Prepare egg dishes Preparing egg dishes TRS512
385
9. Prepare starch products Preparing starch products TRS512
386
10. Prepare poultry and game Preparing poultry and game TRS512
dishes dishes 333
11. Prepare seafood dishes Preparing seafood dishes TRS512
334
12. Prepare desserts Preparing desserts TRS512
335

MODULE CONTENT

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.
Summary of learning Outcome:
1. Perform Mise en place.
2. Prepare a range of appetizers
3. Present a range of appetizers.
4. Store appetizers.

SUMMARY OF ASSESSMANT 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 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. 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.

LEARNING OUTCOME SUMMARY

LEARNING OUTCOME 1: PERFORM MISE EN PLACE

CONTENTS:
1. Ingredients used in preparing appetizers
2. Classification of appetizers
3. Nutritional values of appetizers
4. Common culinary terms on appetizers
PERFORMANCE CRITERIA

1. Ingredients are identified correctly according to standard recipes, or

enterprise requirements.
2. Ingredients are assembled according to correct sequence, quality and
 specifications required.
3. Ingredients are prepared based on the required form and time frame.
4. Frozen ingredients are thawed following enterprise procedures.
5. Raw ingredients are washed with potable water.
CONDITION: The trainees must be provided with the
following: Equipment and tools
 Overhead projector (for lecture)
 Whiteboard
 Applicable equipment as prescribed by TR.
 Electric, gas or induction ranges
 Ovens
 Griller and griddles
 Deep fryers
 Salamanders
 Food processor
 Blenders

Supplies and Materials

black pepper,
ground mayonnaise
olive oil Sour cream
apple cider Fresh
eggs capers sweet
olives

Learning Materials
Books
Video (CD)

ASSESSMENT METHODS:
 Direct observation of the candidate while making appetizers
  Written and oral questions to test candidate’s
knowledge on commodity and food safety issues

 Review of portfolios of evidence and third party workplace

reports of on-the-job performance by the candidate

LEARNING EXPERIENCES

LO 1: PERFORM MISE EN PLACE

LEARNING ACTIVITIES SPECIAL INSTRUCTIONS

1. Read information sheet 3.1-1 on If you have some problems on

Classification of appetizers
Information Sheet 3.1-1, don’t
hesitate to approach your
facilitator. If you feel you are
knowledgeable on the content of
Information Sheet 3.1- 1, you
can now answer Self-Check 3.1-
1.
2. Answer Self Check 3.1-1 Compare you answers to the
Answer Key 3.1-1 If you got
100% correct answer in this
self-check, you can now move to
the next information sheet. If
not review the information sheet
and go over the self-check
again.
3. Read information sheet 3.1-2 If you have some problems on
on Culinary terms used on
Information Sheet 3.1-2, don’t
appetizers
hesitate to approach your
facilitator. If you feel you are
knowledgeable on the content of
Information Sheet 3.1- 2, you
can now answer Self-Check 3.1-
2.
4. Answer Self Check 3.1-2 Compare you answers to the
answer key 3.1-2 If you got
100% correct answer in this
self-check, you can now move to
the next information sheet. If
not review the information sheet
and go over the self-check
again.

INFORMATION SHEET 3.1-1

CLASSIFICATION OF
 APPETIZERS

Learning Objective: After reading this information sheet, you must be able to:

1. Classify types of appetizers

Classic interpretation:
Classically Appetizers are known as hors d´oeuvres, which literally means
“outside the work”.
They are small dishes comprising of one to three bites.
Originally Appetizers were the responsibility of the stills room, hence
outside of the kitchen.
Appetizers were both hot and cold and served before a meal to give the
guest an idea of the standard of food to follow and to also start the gastric
juices flowing.
The main difference between a canapeM and an appetizer is an appetizer is
eaten sitting down at the table with a knife and fork.
Modern interpretation:
In Australia today Chefs view appetizers very differently.
Appetizers are strictly now prepared in the kitchen and range from basic to complex.
An appetizer (sometimes referred to as “amuse gueule” or “amuse
boucheM ”) is still served at the beginning of a meal before the entree but
after the order for the meal is taken.
“Amuse gueule” are not ordered and are seen as a “gift” from the kitchen in
the same vein as petite fours.
They are a chance for the kitchen to be creative and experiment with flavor
combinations for future use on menus.
Sometimes they can be mini versions of a dish that a chef wish to test for a
future menu, or items that the chef needs to get rid of.
They can be served hot or cold and can be served using a variety of
crockery, ranging from side plates to small espresso cups.
“Finger Food” is the name a lot of people use for stand up “cocktail party food”.

CLASSIFICATION OF APPETIZERS
Cocktail – this usually consists of shrimps, lobster, crab meat, shell fish,
fruits as well as fruit and vegetables juices.
Some cocktail foods are as follows:
 Fruit cocktail
 Shrimp cocktail
 Sole fillet cocktail
  Grapefruit cocktail
 Lobster cocktail

Appetizer salad – this include pickled herring, chopped chicken liver,

smoked salmon, and stuffed eggs.

Hors d’ oeuvres – this is a snack in addition to the menu. While often

served preceding a meal they are sometimes served the food at cocktail
parties involving alcoholic beverages. This type of appetizer is usually
served in a buffet.
Savories - are small portions of hot and spicy food served with pre-dinner
drinks or stand up function, served at the table as a hot appetizer.
They are served hot and are usually served with a
dipping sauce. The following are some examples of
savories:
 Mini quiche
 Satay
 Wonton
 Meatballs
 Spinach and Feta triangles
 Shot glasses filled with soups
 Mini spring rolls

Canapes - are tiny, open faced sandwiches, of bite size and usually highly
flavored or tangy and they are served cold.
May be used to create a good first impression of food and should indicate
the standard of the meal to follow and meant to stimulate the appetite, not
fill it up.

Parts of Canapes:
Should have a base, body, spread and garnish
The BASE must be sufficiently solid so as to support the toppings and allow
the diner to pick the canape up without their fingers becoming messy.
The base may be covered with a SPREAD (flavored butter, mayonnaise or
cream cheese) so as to prevent it from absorbing moisture from the topping
or garnish and becoming soggy.
Suggested bases: savory biscuits, croutons, short pastry cups or boats,
puff pastry, rice crackers, crispbread, pumpernickel bread etc.
The BODY is the topping or main ingredient. Its color and flavor must
compliment the base and garnish.
Ingredients for body such as:
  Cheese
 Hard-boiled eggs
 Pattie
 Salami
 Prosciutto
 Ham
 Smoked salmon
 Smoked trout
 Smoked oysters
 Sardines
 Vegetables (avocado, tomato, mushroom).
The GARNISH may be added for color, e.g. herbs, capers, gherkins, olives, fish roe,
fruit, vegetables cheese or toasted bread. E.g. Melba toast or croutons
Alternatively, it may be added to moisten the body, e.g. mayonnaise, sour cream.
The size or amount of garnish must be in keeping with the size of the
canape, and not over dominate the canape.

SELF CHECK 3.1-1

True or False:

1. Garnishes should enhance not overshadow or hide the food’s

beauty and flavor.
2. Spread is used to prevent the base from soaking up moisture
from the filling
3. Untoasted bread for canapeM s should be soft to allow the
finished product to be handled easily
4. The presentation of appetizers requires artistic skills ensuring
that harmony and proper combination of colors are observed.
5. CanapeM s are tiny, savory and open-faced sandwiches
6. Appetizers are served to satisfy the appetite.

Enumerate the different parts of

CanapeM s (3) 7.
8.
9.
10.
 ANSWER SHEET 3.1-1
1. True
2. True
3. False
4. True
5. True
6. False

Parts of Canapes
1. Base
2. Spread
3. Body
4. Garnish

INFORMATION SHEET 3.1-2

CULINARY TERMS ON
APPETIZERS

Learning Objective: After reading this information sheet, you must be able to:
1. Understand different culinary terms on appetizers.

Appetizers - Small snack served before the main meal, 'amuse gueule',
finger food, cocktail party food
Barquette - Small boat shaped pastry to hold soft filling and garnishes
Bouchee - Small pastry case, 4 cm, in diameter, savory in taste
Canapés - Small one or two bite size open faced sandwiches, savory in
taste, firm base- topping-garnish
Croutons - Fried bread, adds textural diversity to dishes
Crudités- are raw seasonal vegetables, frequently accompanied with a dipping sauce
Dim Sum - Chinese snack food
Fritter - Fried batter, can be flavored of can be something encased inside.
Fried in deep fat or on grill plate
Gyoza - Small Asian style dumpling, will be steamed in small amount of
liquid and as liquid evaporates the outside pastry will begin to fry, leaving a
crispy edge to dumpling
Meze - Greek snack food
Savories - Small finger food that does not contain sugar, it is salty and spicy, not
sweet
Sushi - Japanese snack food associated with vinegar rice
Tapas - Spanish style snack, mainly served in bars, Tapas bars are very
popular in Spain and Spanish influenced countries
Hors d’ Oeuvres – (or DERV) – small savory appetizers served before the
meal, they are usually one – or two – bite size and can be cold or hot

LEARNING OUTCOME SUMMARY

 LEARNING OUTCOME 2: PREPARE A RANGE OF APPETIZERS

CONTENTS:
1. Kinds and variety of appetizers.
2. Tools and equipment needed in preparing appetizers.

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

CONDITION: The trainees must be provided with the following:

Equipment and tools
 Overhead projector (for lecture)
 Whiteboard
 Applicable equipment as prescribed by TR.
 Electric, gas or induction ranges
 Ovens
 Griller and griddles
 Deep fryers
 Salamanders
 Food processor
 Pots and pans
 Mixing bowl
 Measuring utensils
 Service wares
Supplies and Materials
corn oil eggs
salt
olive oil mayonnaise
white pepper
apple cider mustard
black pepper, ground
capers meat, poultry and fish
Fresh eggs
 olives
sweet
pickles
garlic

Learning Materials
Manua
ls
Books
Video (CD)

ASSESSMENT METHODS:
 Direct observation of the candidate while making appetizers

 Written and oral questions to test candidate’s

knowledge on commodity and food safety issues

 Review of portfolios of evidence and third-party workplace

reports of on-the-job performance by the candidate
 LEARNING EXPERIENCES

LO 2: PREPARE RANGE OF APPETIZERS

LEARNING ACTIVITIES SPECIAL INSTRUCTIONS

1. Perform Job Sheet on variety of

appetizers Evaluate your work using
the Performance
a. Job Sheet 3.1-1 Prepare Canapes
Checklists
b. Job Sheet 3.1-2 Fried Wontons
Present your work to your
c. Job Sheet 3.1-3 Chicken Satay trainer for evaluation
d. Job Sheet 3.1-4 Chinese Spring rolls Keep a copy of your work for the
e. Job Sheet 3.1-5 Siomai next activities.

f. Job Sheet 3.1-6 Chicken lollipop

g. Job Sheet 3.1-7 Stuffed Tomato
h. Job Sheet 3.1-8 Cha Gio
i. Job Sheet 3.1-9 Onion Rings
j. Job Sheet 3.1-10 CruditeM s
 JOB SHEET 3.2-1
PREPARE CANAPES

Objective: Given the recipe, you must be able to prepare and present
various kinds of canapes.

Equipment and tools:

 Refrigerator
 Oven toaster
 Rolling pin
 Mixing bowls
 Utility trays
 Service trays
 Measuring cups
 Measuring spoons
 Hand grater
 Cookie cutter
 Paring knife
 Chef knife
 Decorating tips
 Pastry bag
 Melon baller
 Scissor
 Peeler
 Cutting board
 Serving plates
 Canisters
 Spoons and forks

Supplies and Materials:

 Assorted breads
 Assorted crackers
 Margarine/butter
 Assorted cheese
 Ham, bacon and hotdog
 Shrimp, lobster and tuna
 Eggs
 Olive oil
  Mayonnaise and ketchup
 Selection of vegetables, fresh and preserved
 Condiments
 Seasoning
 Toothpicks
 Packaging materials
Canape fillings:
Egg filling: Tuna filling:
Hard-boiled egg Tuna flakes, drained
Onion, minced Onion, minced
Mayonnaise Mayonnaise
Salt and pepper Salt and pepper
 PERFORMANCE CRITERIA 3.2-1

Did I…. YES NO

1. Clean and sanitize kitchen?
2. Organize and prepare ingredients according to the
recipe requirements?
3. Wash vegetables before using?
4. Inspect the proper use of tools and utensils?
5. Prepare canapeM s as per industry standard?
6. Use proper service plate and appropriate garnish
for the product?
7. Minimize wastage when preparing canapeM s?
8. Follow workplace safety and hygiene procedures
during the preparation?

9. Perform first aid procedures in the event of

accidents?

Feedback:

Trainee’s Signature: Date:

Trainer’s Signature Date:

JOB SHEET 3.2-2
 PREPARE FRIED WONTONS

Performance Objectives: Given the necessary supplies, tools and equipment, the
trainee will be able to prepare fried wontons for 30 minutes.
Supplies/Materials

: Ingredients:
70 g pork mince
2t coriander
chopped 1 slice
ginger, grated
1 clove garlic, crushed
2 sprig spring onion, finely
sliced 5 ml soy sauce
½ pc egg
6 wonton wrappers
Cooking oil for
frying
Tools and Equipment Needed :
Range knife
Frying pan chopping board
Spider strainer dry and liquid measuring cup
Slotted ladle weighing scale
Serving plate food tong
Frying pan spoons and forks
Mixing bowls utility trays
Steps/Procedure:
 Mix together the pork mince, coriander, ginger, garlic, spring onion, and soy
 Place the wonton wrappers on the bench
 Shape the pork mix approx. 1 tbsp each to a ground ball and place in the
center of the
 wonton wrapper
 Dampen edges with water
 Fold the edges over the top and press together firmly
 Fry for 10 – 15 minutes
 Serve hot, with a soy sauce for dipping.
Assessment Method :
 Demonstration
 Portfolio of assessment using performance criteria checklist

PERFORMANCE CRITERIA 3.2-2

Did I…. YES NO
1. Clean and sanitize kitchen?
2. Organize and prepare ingredients according to
the recipe requirements?
3. Wash meat and vegetables before using?
4. Inspect the proper use of tools and utensils?
5. Prepare fried wontons as per industry
standard?
6. Use proper service plate and appropriate
garnish for the product
7. Minimize wastage when preparing fried
wontons?
8. Follow workplace safety and hygiene
procedures during the preparation

9. Perform first aid procedures in the event of

accidents

Feedback:

Trainee’s Signature: Date:

Trainer’s Signature Date:

 JOB SHEET 3.2-3
PREPARE CHICKEN
SATAY
Performance Objectives: Given the necessary supplies, tools and equipment, the
trainee will be able to prepare chicken satay for 30 minutes.
Supplies/Materials

: Ingredients:
60 g chicken breast

Marinade:
1t coriander chopped
1T ginger,
chopped 1 clove
garlic, crushed 1 t
brown sugar
1t l soy sauce
¼t black pepper
½t salt
2T lime juice
½t oil
Skewer
s
Tools and Equipment Needed :
Range knife
Griller chopping board
Mixing bowls dry and liquid measuring cup
Spoons and forks weighing scale
Serving plate food tong
Steps/Procedure:

 Mix marinade ingredients. Cut chicken into 1-2 cm cubes.

 Add to marinade mixture and marinate at least two hours

Chicken Satay
 Thread chicken pieces onto one end of satay sticks
 Grill or broil, baste with marinade
 Serve with satay sauce for dipping in a side bowl.
Assessment Method :
 Demonstration
 Portfolio of assessment using performance criteria checklist
PERFORMANCE CRITERIA 3.2-3
Did I…. YES NO
1. Clean and sanitize kitchen?
2. Organize and prepare ingredients according
to the recipe requirements?
3. Wash meat and vegetables before using?
4. Inspect the proper use of tools and utensils?
5. Prepare chicken satay as per industry standard?
6. Use proper service plate and appropriate
garnish for the product
7. Minimize wastage when preparing chicken satay?
8. Follow workplace safety and hygiene
procedures during the preparation
9. Perform first aid procedures in the event of
accidents

Feedback:

Trainee’s Signature: Date:

Trainer’s Signature Date:

JOB SHEET 3.2-4

 PREPARE CHINESE SPRING
ROLLS

Performance Objectives: Given the necessary supplies, tools and equipment, the
trainee will
be able to prepare Chinese spring rolls for 30 minutes.

Supplies/Materials

: Ingredients:
60 g ground pork
25 g singkamas,
grated 10 g carrot,
grated
5g onion, chopped
2g spring onion,
chopped 1 g black
pepper
¼t powdered garlic
1t soy sauce
1T egg
6 pcs lumpia wrapper
oil for frying
Tools and Equipment Needed :
Range knife
Frying pan chopping board
Mixing bowls dry and liquid measuring cup
Spoons and forks weighing scale
Serving plate food tong
Spoons and fork utility trays
Steps/Procedure:
 In a bowl mix all ingredients except lumpia wrapper and oil. Mix well until
well blended.
 Place 1 heaping tablespoon of the pork mixture in each wrapper.
 Roll; wet wrapper with a little wrapper to seal edges.
 Cut to your desired length.
 Heat cooking oil in a pan. Deep fry spring rolls until golden brown.

Assessment Method :
 Demonstration
 Portfolio of assessment using performance criteria checklist

PERFORMANCE CRITERIA 3.2-4

Did I….. YES NO

 1. Clean and sanitize kitchen?
2. Organize and prepare ingredients according to
the recipe requirements?
3. Wash meat and vegetables before using?
4. Inspect the proper use of tools and utensils?
5. Prepare Chinese spring rolls as per industry
standard?
6. Use proper service plate and appropriate
garnish for the product
7. Minimize wastage when preparing Chinese
spring
rolls?
8. Follow workplace safety and hygiene
procedures during the preparation

9. Perform first aid procedures in the event of

accidents
10. Present the dish according to standard?

Feedback:

Trainee’s Signature: Date:

Trainer’s Signature Date:

JOB SHEET 3.2-5

PREPARE CHINESE SPRING
ROLLS

Performance Objectives: Given the necessary supplies, tools and equipment, the
trainee will
be able to prepare Chinese spring rolls for 30 minutes.

Supplies/Materials

: Ingredients:
60 g ground pork
25 g singkamas,
grated 10 g carrot,
grated
5g onion, chopped
2g spring onion,
chopped 1 g black
pepper
¼t powdered garlic
1t soy sauce
1T egg
6 pcs lumpia wrapper
oil for frying
Tools and Equipment Needed :
Range knife
Frying pan chopping board
Mixing bowls dry and liquid measuring cup
Spoons and forks weighing scale
Serving plate food tong
Spoons and fork utility trays
Steps/Procedure:
 In a bowl mix all ingredients except lumpia wrapper and oil. Mix well until
well blended.
 Place 1 heaping tablespoon of the pork mixture in each wrapper.
 Roll; wet wrapper with a little wrapper to seal edges.
 Cut to your desired length.
 Heat cooking oil in a pan. Deep fry spring rolls until golden brown.

Assessment Method :
 Demonstration
 Portfolio of assessment using performance criteria checklist

PERFORMANCE CRITERIA 3.2-5

Did I…. YES NO

1. Clean and sanitize kitchen?
 2. Organize and prepare ingredients according to
the recipe requirements?
3. Wash meat and vegetables before using?
4. Inspect the proper use of tools and utensils?
5. Prepare siomai as per industry standard?
6. Use proper service plate and appropriate
garnish for the product
7. Minimize wastage when preparing siomai?
8. Follow workplace safety and hygiene
procedures during the preparation

9. Perform first aid procedures in the event of

accidents
10. Present the dish according to standard?

Feedback:

Trainee’s Signature: Date:

Trainer’s Signature Date:

JOB SHEET 3.2-6

PREPARE CHICKEN
LOLLIPOP

Performance Objectives: Given the necessary supplies, tools and equipment, the
trainee will be able to prepare chicken lollipop for 40 minutes.
Supplies/Materials

: Ingredients:
2 pcs chicken wings
1T kalamansi
juice Salt and
pepper to taste
¼c All-purpose flour
1 pc egg, beaten
¼c bread crumbs
Oil for frying
Tools and Equipment Needed :
Range knife
chopping board boning knife
Mixing bowls dry and liquid measuring cup
Spoons and forks bowls
Serving plate food tong
Spoons and fork utility trays
Steps/Procedure:

 Wash chicken wings and drain.

 Cut chicken wings into three portions (drumette, wingette, wing tip)
 With the drumette and wingette, pull down/debone the flesh of the wing
parts until you will make a lollipop form.
 Season with kalamansi juice, salt and pepper.
 Dredge chicken lollipop in flour, dip in egg and dredge with bread crumbs.
 Heat oil in a pan, deep fry the breaded chicken lollipop.
 Cook until golden brown.
Assessment Method :
 Demonstration
 Portfolio of assessment using performance criteria checklist

PERFORMANCE CRITERIA 3.2-6

Did I….. YES NO

1. Clean and sanitize kitchen?
2. Organize and prepare ingredients according to
the recipe requirements?
 3. Wash meat and vegetables before using?
4. Inspect the proper use of tools and utensils?
5. Prepare chicken lollipop as per industry
standard?
6. Use proper service plate and appropriate
garnish for the product
7. Minimize wastage when preparing chicken
lollipop?
8. Follow workplace safety and hygiene
procedures during the preparation

9. Perform first aid procedures in the event of

accidents
10. Present the dish according to standard?

Feedback:

Trainee’s Signature: Date:

Trainer’s Signature Date:

JOB SHEET 3.2-7

PREPARE STUFFED
TOMATO

Performance Objectives: Given the necessary supplies, tools and equipment, the
trainee will be able to prepare stuffed tomatoes for 40 minutes.
Supplies/Materials

: Ingredients:
2 whole tomatoes
1T onion, chopped
¼c grated cheese
¼c chopped sausages
¼t black pepper
2T bread crumbs
Salt and pepper to taste
Tools and Equipment Needed :
Range knife
chopping board oven
Mixing bowls dry and liquid measuring cup
Spoons and forks bowls
Serving plate food tong
Spoons and fork utility trays
Steps/Procedure:

 Mix all ingredients well except tomatoes.

 Cut top of tomatoes and remove seeds inside.
 Stuffed with the cheese mixture.
 Bake for 20 minutes and serve.
Assessment Method :
 Demonstration
 Portfolio of assessment using performance criteria checklist

PERFORMANCE CRITERIA 3.2-7

Did I…. YES NO

1. Clean and sanitize kitchen?
2. Organize and prepare ingredients according to
the recipe requirements?
3. Wash meat and vegetables before using?
 4. Inspect the proper use of tools and utensils?
5. Prepare stuffed tomatoes as per industry
standard?
6. Use proper service plate and appropriate
garnish for the product
7. Minimize wastage when preparing stuffed
tomatoes?
8. Follow workplace safety and hygiene
procedures during the preparation

9. Perform first aid procedures in the event of

accidents
10. Present the dish according to standard?

Feedback:

Trainee’s Signature: Date:

Trainer’s Signature Date:

JOB SHEET 3.2-8

CHA GIO (VEGETABLE SPRINGROLLS)

Performance Objectives: Given the necessary supplies, tools and equipment, the
trainee will be able to prepare cha gio (vegetable spring rolls) for 40 minutes.
Supplies/Materials :
Ingredients:
1 small pack sotanghon noodles
¼c wood ear mushrooms, soak in water
2T cooking oil
2t garlic, chopped
¼c white onions, chopped
1c carrots, julienne
1c celery, julienne
1c jicama, julienne
2 pcs tofu, drained and squeezed, cut into battonet
and fry 20 pcs lumpia wrapper
Salt and pepper to
taste Oil for deep frying
Lettuce and cucumber for garnish
Tools and Equipment Needed :
Range knife
chopping board frying pan
Mixing bowls dry and liquid measuring cup
Spoons and forks bowls
Serving plate food tong
Spoons and fork utility trays
Steps/Procedure:
 In a wok, sauteM the onions and garlic
 Add the carrots, celery and singkamas, sauteM for three minutes. Then
add the sliced mushroom, fried tofu and sauteM . Season with salt and
pepper.
 Add the noodles. Mix well. Let it cool before wrapping.
 Deep fry the cha gio.
Assessment Method :
 Demonstration
 Portfolio of assessment using performance criteria checklist

PERFORMANCE CRITERIA 3.2-8

Did I….. YES NO

1. Clean and sanitize kitchen?
 2. Organize and prepare ingredients according to
the recipe requirements?
3. Wash meat and vegetables before using?
4. Inspect the proper use of tools and utensils?
5. Prepare cha gio as per industry standard?
6. Use proper service plate and appropriate
garnish for the product
7. Minimize wastage when preparing cha gio?
8. Follow workplace safety and hygiene
procedures during the preparation

9. Perform first aid procedures in the event of

accidents
10. Present the dish according to standard?

Feedback:

Trainee’s Signature: Date:

Trainer’s Signature Date:

LEARNING OUTCOME SUMMARY

LEARNING OUTCOME 3: PRESENT A RANGE OF APPETIZERS

CONTENTS:
1. Factors in plating appetizers
2. Attractive presentation techniques for appetizers
PERFORMANCE CRITERIA
1. Appetizers are presented attractively according to enterprise standards.
2. Appetizers presented using sanitary standards.
3. Suitable plates are selected according to enterprise standards.
4. Factors in plating dishes are observed in presenting appetizers.

CONDITION: The trainees must be provided with the

following: Equipment and tools
 Overhead projector (for lecture)
 Whiteboard
 Applicable equipment as prescribed by TR.

Supplies and Materials

 Cooked appetizers
 Different plates
 Food tongs
 Disposable gloves
 Cocktail picks
 Fruits and Vegetables

Learning Materials
Manua
ls
Books
Video (CD)

ASSESSMENT METHODS:
 Direct observation of the candidate while making appetizers

 Written and oral questions to test candidate’s

knowledge on commodity and food safety issues

 Review of portfolios of evidence and third party workplace

reports of on-the-job performance by the candidate
LEARNING EXPERIENCES
LO 3: PRESENT A RANGE OF APPETIZERS

LEARNING ACTIVITIES SPECIAL INSTRUCTIONS

1. Read information sheet 3.3- If you have some problems on

1 on Plating and Information Sheet 3.3-1, don’t
Presentation hesitate to approach your
facilitator. If you feel you are
knowledgeable on the content of
Information Sheet 3.3- 1, you
can now answer Self-Check 3.3-
1.
2. Answer Self Check 3.3-1 Compare you answers to the
Answer Key 3.3-1 If you got
100% correct answer in this
self-check, you can now move to
the next information sheet. If
not review the information sheet
and go over the self-check
again.
INFORMATION SHEET 3.3-1
 PLATING AND PRESENTATION

Learning Objective: After reading this information sheet, you must be able to:
1. Present prepared appetizers attractively according to standards.

PRESENTATION

 An art of telling guest about the food by the way it is arranged on a serving
piece.

 Good presentation makes you want to eat the food even before you
have taken a single bite.

 The effect of each element in a presentation: simple, elegant,

balanced, integrated, unified, organic, or even synergistic.

 A plate is like a canvass to the chef and its rims become the frame.

 The simpler the design the more effective.

COMPONENTS OF A COMPLETE PLATE

 Main item

 Side dishes

 Sauces

 Garnishes

PRESENTATION AND PLATE DESIGN

 Simple slapping food on a plate with no rhyme and reason will

doom you to failure.

 Success in the food business means well versed in the art of presentation.
 Understanding in the basic principles of design, will help you
achieve culinary artistry.

 Food presentation has a direct impact on the costumer.

  Proper presentation is the key to making a good first impression.

THE ESSENTIALS OF PLATE DESIGN

1. BALANCE – choose food and garnishes that offer variety and contrast
while at the same time avoiding creations that are odd and disjointed.

2. COLOR – two or three colors in a plate are definitely more interesting than
one.

3. SHAPE – a variety of different shapes and forms will also give tour
plate some diversity.

4. TEXTURE – while texture is not always visible, they are an important

part of plating and of menu planning, good balance is struck when
there are a variety of different textures on the same plate.

5. FLAVOR – without good flavor you are nowhere; conflicting or jarring

flavors must be avoided; never put an item on a plate for solely visual
reasons.

6. PORTION SIZE – not only portion size is important in terms of

presentation, but it also counts when costing out your menu.

7. MATCH PORTION SIZE AND PLATES – if you use a plate that is too
small, you will find it virtually impossible to present food without
giving it messy, overcrowded and generally unattractive appearance.
A plate that is too large makes the dish look insignificant and skimpy,
giving the costumer the idea that he or she is being cheated.

BALANCE THE PORTION SIZE OF THE ITEMS ON THE PLATE

 When plating an entree, a single item should be chosen as the focus of the
plate.

 Accompanying vegetables or garnish should remain just that.

 Don’t let main items get lost among huge portions of

accompaniments or garnish.
LIST OF PLATING STYLES
 1. Classic Presentation – main item is in front with bone, if any, facing
away from the customer, vegetable and starch items in the rear.

2. The main item alone in the center of the plate sometimes with sauce
or simple garnish.

3. The main item is in the center with vegetables distributed randomly

around it, sometimes with a sauce underneath.

4. The main item is in the center, with neat piles of vegetables carefully
arranged around in a pattern.

5. A starch or vegetable items is heaped in the center, the main item is

sliced and leaning up against it; additional vegetables, garnish
and/or sauce are on the plate around the center items.

6. Main item, vegetable and starch accompaniments, and other garnish

are stacked neatly one atop the other in the center of the plate. Sauce
or additional garnish may be placed around outside.

7. Vegetables in the center of the plate, sometimes with sauce; main

items (in slices, small pieces, etc.) arrange around it towards the
outside of the plate.

8. Slices of the main item arranged single-fashion on a bed of a

vegetables or a puree of vegetable or starch.

9. Various asymmetrical or random –looking arrangement that don’t

appear to flow any pattern, these often create course, to be affective
these arrangements must be carefully thought in advance.

GUIDELINES TO MAKE THE PLATE ATTRACTIVE

 Keep food off the rim of the plate.

 Arrange the items for the convenience of the customer.

  Maintain unity

 Give the garnish a meaning.

 Addition of the garnish can complicate the dish.

 Place the sauce around or underneath the food.

 Simplicity is beauty

 Temperature “hot food must be served hot in hot plates; cold food
must be served cold in chilled plates.”

GARNISH – French word meaning “to adorn ”

English means to adorn or embellish a food item by the
addition of another item or items.

SELF CHECK 3.3-1

ENUMERATION: Identify what is being asked for.

 1. Components of a complete plate (1-4)

2. Essentials of plate design. (5-10)

LEARNING OUTCOME 4 STORE APPETIZERS

CONTENTS:
1. Store Appetizers
 Suitable Packaging Materials
 Characteristics and Uses of Different Packaging Material
PERFORMANCE CRITERIA
1. Appetizers are kept in appropriate conditions based on enterprise
procedures.
2. Required containers are used and stored in proper temperature to
maintain freshness, quality and taste.
CONDITION: The trainees must be provided with the following:
Equipment and tools
Refrigerator/chiller
Freezer
Rubber scraper
Tons and spoons
Microwavable cups with
lids
Packaging
materials Labels
LCD Projector (optional for lecture)
Overhead Projector (Optional lecture)
Television and multimedia player
(optional) Whiteboard
Applicable equipment as prescribed by Training regulations
Supplies and
Materials Prepared salad
dressings Prepared salads
Prepared
appetizers
Leftover
Learning Materials
Manuals
Books
Video
(CD)

ASSESSMENT METHODS:
 Direct observation of the candidate while packing and
storing appetizers and salads in the proper venue.
 Written and oral questions to test candidate’s knowledge on
importance of proper storage for appetizers and salads
 Review of portfolios of evidence and third party workplace
reports of on-the-job performance by the candidate
LEARNING EXPERIENCES
LO 4: STORE APPETIZERS

LEARNING ACTIVITIES SPECIAL INSTRUCTIONS

1. Read information sheet If you have some problems on

3.4-1 on the Store Information Sheet 3.4-1, don’t
appetizers and Salads hesitate to approach your
 Suitable Packaging Materials facilitator. If you feel you are
Characteristics and Uses of knowledgeable on the content of
the Different Packaging Information Sheet 3.4-1, you can
materials now answer Self-Check 3.4-1.
2. Answer Self Check 3.4 -1 Compare you answers to the
Answer Key 3.4-1 If you got 100%
correct answer in this self-check,
you can now move to the next
information sheet. If not review
the information sheet and go over
the self-check again.
3. Perform Job sheet 3.4-1 Present your work to your
a. Hot appetizers trainer for evaluation
b. Cold appetizer Keep a copy of your work for the
next activities
 INFORMATION SHEET 3.4-1
STORE APPETIZERS

Learning Objective: After reading this information sheet, you must be able to:

1. Select suitable packaging material when storing.

2. Store food items properly
3. Appreciate the value of proper packaging and storing

SUITABLE PACKAGING MATERIALS

Using food containers is the best way to organize food storage whether
in the home kitchen or in restaurants. Food containers for appetizers and
salads are available in different styles and sizes. They are made of different
kinds of material like plastic, glass, and stainless steel and aluminum and
the like.

Wide Range of Models

Attractive food containers are available at all restaurant supply
stores. Most of restaurant suppliers offer online resources that facilitate
product selection, order, and purchase. Think about your needs, and then
shop online. With many options to choose from, you can easily find the
containers to suit your needs. The main varieties of food containers
available include:
 Aluminum Foil Containers
Aluminum food packaging works well with beverages and
canned perishables.
 Foam Containers
 Paper Containers
 Plastic Containers
Plastic food packaging works well for many items including
frozen perishables, chips, candy and more.
Use plastic food packaging for snack foods, perishables and produce.
 Specialty Container
Specialty food packaging containers should:
o Protect the product during the delivery process.
 o Be environmentally friendly.
o Promote the product using an attractive packaging design.

Modern food containers provide an upscale look and enhance the

value of packaged foods, both hot and cold.

CHARACTERISTICS AND USES OF DIFFERENT PACKAGING MATERIALS

Food packaging is aimed at preserving and protecting food from

environmental factors. Packaging material is carefully considered with the
type of food to be packaged for safety reasons.

For serving take out or packaging leftovers, aluminum foil containers

are perfect choice, though they are not microwaveable. With their leak proof
qualities, colanders are popular used to store soups and sauces in
restaurants and food service kitchens.
Hinged lid foam of Styrofoam containers are the universal solution for
serving takeout or packaging leftovers. Leak-proof food service plastic
containers are used by delis and bakeries to store liquid foods and also
sandwiches. Available in convenient shapes and sizes and with color-coded
lids, plastic containers are the best choice to keep your bakeries organized.
Clear plastic containers offer a good view of the content. Food service
containers made of paper are used to serve chicken and popcorn. Mobile
food storage bins can be conveniently kept in kitchens and storerooms and
improve space optimization. Restaurant supply stores also offer lids for
plastic containers, paper containers, and foil containers.

FOOD STORAGE CONTAINERS

Food storage containers for restaurants and other food service
establishments are a priority these days. Commercial restaurant kitchens
must have many seal tight containers for storing and preparing food. These
containers are usually made of plastic, Durex, stainless steel, or aluminum.
We also carry poly plastic bags for preserving smaller portions. It’s no secret
that a package can catch a customer’s eye even before they notice what’s
inside. Give your food an effective appeal by presenting it with our food
packaging containers. Our food containers provide an upscale look and
increases perceived value of packaged foods, both hot and cold.
Storage Containers

Aluminum foil containers

Colanders

Foam Containers

Container lids

Paper Containers

RTC-TESDA COOKERY NC II
 2015 D ument No.:
Date o STP 002-MOP
Revised: c 02 R2
January, Issued by:
QA Page
Prepare RTC Mgt.
SYSTE Developed by: 46 of
Appetizers Committee
M MARITES O. 53
QUILANG Revision #
03
Plastic Containers

Specialty containers

Brown paper bag

Plastic cling wrap

Plastic bags

Carton Box
 SELF CHECK 3.4-1

DIRECTION: Select proper storage container for the following:

A. Hot appetizers
B. Cold appetizer

NOTE:
Check with your trainer about your selection.
Remember to practice this activity at all times.
 ANSWER KEY 3.4-1

A. Aluminum containers with cover

B. Plastic containers with lid
 Foam containers
 Plastic containers with lids
 Aluminum containers with lids
 Plastic containers
 EVIDENCE PLAN/EVALUATION PLAN

TRAINEES NAME

FACILITATOR NAME MARITES O. QUILANG

QUALIFICATION COOKERY NC II

UNIT OF COMPETENCY PREPARE APPETIZERS

COVERED

Written Test
Demonstration with Oral Questioning
Ways in which evidence will be collected:
[tick the column]

Interview
The evidence must show that the candidate……

1. Choose suitable ingredients based on enterprise quality

X x
standards for appetizer.

2. Prepare appetizer using fresh ingredients according to

acceptable enterprise standards to maximize eating X
x qualities
characteristics and taste.
3. Prepare suitable sauces to accompany appetizer. X x

4. Presented appetizer attractively X

5. Selected correct equipment and used in the production of

appetizers.
 X

6. Utilized trimmings and leftovers. X x

7. Kept appetizer in appropriate condition. X x

 8. Used required containers and stored in proper temperature. X x

Rating Sheet for Demonstration with Oral Questioning

Trainers’ Name: JERALD M. CANETE

Unit of Competency PREPARE APPETIZERS

Qualification: COOKERY NC II

Date of Evaluation

Instruction for Demonstration:

The equipment, supplies and materials needed are provided. The
candidate must be able to clean bar areas.

Observation Checklist Check (/) to show

if evidence is
demonstrated
During the demonstration of skills, the candidate: YES NO N/A
1. Choose suitable ingredients based on
enterprise
quality standards for appetizers
2. Prepared appetizer using fresh ingredients
according to acceptable enterprise standards
to maximize eating qualities characteristics
and taste.
3. Prepared suitable sauces to accompany
appetizer.
4. Presented appetizer attractively
5. Selected correct equipment and used in the
production of appetizers.
6. Utilized trimmings and leftovers.

7. Kept appetizer in appropriate condition.

8. Used required containers and stored in
proper
temperature.
 Oral Questioning

Questions: Satisfacto
ry
Response
The candidate should answer the following questions: YE NO
S
1. What is appetizer?

2. What are the classifications of appetizers?

3. Why do we need to choose the quality of ingredient

used in
preparing appetizers?
4. What is the purpose of garnish?

5. How do you store appetizers?

6. What is garnish?

The candidate underpinning knowledge was:

Satisfactory N Not

Satisfactory

Feedback to candidate:

Candidate’s signature: Date:

Instructor’s signature: Date: