TLE 9 - Lessons 3-5

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Lesson 3

Cookery: Tools and


Equipment Needed in
the Preparation of
Appetizers
Kitchen Tools and
Equipment
1. Ball Cutter
– sharp-edged
scoop for cutting
out balls of fruits
and vegetables.
1. Ball Cutter –
sharp-edged
scoop for cutting
out balls of fruits
and vegetables.
2. Rubber spatula–
used to scrape off
contents of bowls
2. Rubber spatula–
used to scrape off
contents of bowls
3. Channel knife –
small hand tool in
making garnishes.
3. Channel knife –
small hand tool in
making garnishes.
3. Channel knife –
small hand tool in
making garnishes.
4. Spatula – used
for manipulating foods
like spreading.
4. Spatula – used
for manipulating foods
like spreading.
5. Wire Whip –
used for mixing
thinner liquids
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 fruits
and vegetables
8. Paring knife –
used for trimming
and paring fruits
and vegetables
9. Butter curler –
used for making
butter curls.
9. Butter curler –
used for making
butter curls.
10. Cutting board–
used as a protective
surface on which to
cut or slice
ingredients.
10. Cutting board–
used as a protective
surface on which to
cut or slice
ingredients.
11. Kitchen shear–
cutting device for
ingredients like
scissors
12. Potato Masher
– designed to press
potato and cooked
vegetables.
13. Chiller – for
keeping cold
foods chilled for
service.
14. Oven –
for baking.
14. Oven –
for baking.
Other Tools and
Equipment used in
Preparing Appetizers
1. Measuring spoons
– are used for
measuring dry and
liquid ingredients in
small quantity
1. Measuring spoons
– are used for
measuring dry and
liquid ingredients in
small quantity
2. Measuring cups
– is used to
measure dry
ingredients. They
come in various
sizes and volumes.
2. Measuring cups
– is used to
measure dry
ingredients. They
come in various
sizes and volumes.
3. Glass measuring cup
– is a container which is
usually transparent. It is
smooth inside with the
graduation mark outside.
This is used for
measuring liquid
ingredients like water and
oil.
4. Mixing bowls –
have smooth,
rounded interior
surfaces with no
creases to retain
some mixture.
4. Mixing bowls –
have smooth,
rounded interior
surfaces with no
creases to retain
some mixture.
5. Mixing spoon –
is used for mixing
ingredients. It is
made of wood in
different sizes and
different length of
the handle.
5. Mixing spoon –
is used for mixing
ingredients. It is
made of wood in
different sizes and
different length of
the handle.
6. Fork- is used to
combine ingredients
7. Containers of
different sizes and
shapes – are used
to store food.
8. Cooking range/
stove – generates
heat for heating
tools or for cooking
9. Refrigerator –
is used to keep
things cold
10. Strainer/ colander
- is used for draining
food.
Lesson 4
Cookery: Classification
of Appetizers According
to Ingredients
Cocktails - are usually juices of
orange, pineapple, grapefruit or
tomatoes served with cold salad
dressings. They may be in the
form of a fruit or vegetable juice
mixed with little alcoholic
beverage or seafood like
shrimps, crabs, or lobsters
served with slightly seasoned
sauce.
Hors D’ Oeuvres - refers to
small portions of highly
seasoned foods. It is a
combination of canapés, olives,
stuffed celery, pickled radishes,
and fish. It is served on
individual plate when guests are
seated. Sometimes this is simply
placed on a platter and passed
around. Hors d’oeuvres are
served cold or hot.
Canapés
- are made out of thin slices of
bread in different shapes. The
bread may be toasted, sautéed
in butter or dipped in a
well-seasoned mixture of egg,
cheese, fish, or meat then
deep-fat fried.
- The larger canapés are termed
as ZAKUSKIS.
Relishes/ Crudités - are
pickled item which are raw,
crisp vegetables such as
julienne carrots or celery
sticks. Relishes are generally
placed before the guest in a
slightly, deep, boat shape
dish.
Petite Salads - are small
portions of salads and usually
display the characteristics
found in most salads.
Chips and Dips - are
popular accompaniments
to potato chips, crackers,
and raw vegetables.
Fresh Fruits and
Vegetables - are the simplest
appetizers. Fruits are good
appetizers because they give
attractive appearance,
fragrance, appealing taste
and delicious flavor.
Finger foods – variety of
appetizers wherein the only
requirement is that you keep
everything small enough to
be picked up with the fingers
and eat with little mess.
Examples of appetizers
including the materials/
ingredients
Canapés – bite-size open faced
sandwiches consisting of tiny
portions of food presented on
bases of bread, toast, or pastry
easily handled and eaten.
Canapés – bite-size open faced
sandwiches consisting of tiny
portions of food presented on
bases of bread, toast, or pastry
easily handled and eaten.
Parts of Canapés:
1. Base
2. Spread
3. Garnish
1. Base – holds the spread and garnish. Crackers and toasts
are firmer and give a pleasing texture and crispness to the
canapé.

Suggestions for canapé bases are:


● bread cutouts
● toast cutouts
● crackers
● tortilla chips
● cups biscuits
● pastry shells
● tiny biscuits
● miniature pancakes
2. Spread - placed on top of the base so the garnish sticks to
it without falling off.

Types of Spreads
● Flavored butter- made from softened butters with
flavorings
● Flavored Cream Cheese - made from flavored butters,
except cream cheese is substituted for the butter. Mixture of
cream and butter can be used.
● Meat or Fish salad spreads – made from finely chopped
meat or fish that are spreadable. Seasons should be
checked carefully to make the spread more stimulating to the
appetite.
3. Garnish – any food item or
combination of items placed on top of
the spread which usually gives color,
design, and texture or flavor accent to
the canapé. mmmmmmmmmmmmmmm
ANTIPASTO
- Is a traditional Italian appetizer which
includes a variety of cured meats,
cheeses, olives, and sometimes
seafood.
CURED MEATS –
Salami, prosciutto,
bologna, boiled ham
SEAFOOD ITEMS
– Canned items like
sardines, anchovies,
and tuna.
CHEESES –
provolone, mozzarella
2. BRUSCHETTA
-Slice of Italian
bread that is toasted,
rubbed with brushed
garlic, and drizzled
with olive oil, served
with toppings like
canapés.
3.TAPAS
- a small food item
intended to be eaten
with wine or other
drinks usually in bars.
They are served in a
small portion intended
to be eaten immediately.
5. AMUSE BOUCHE -
Anything that can be
served in a tiny portion
can be served as an
amuse bouche like salads,
soups, and little portions
of meat, fish or vegetables
with few drops of sauce or
garnish.
PREPARE A RANGE OF
APPETIZERS
HOT AND COLD
APPETIZERS
a. HOT HORS D’OEUVRES – are served
between the soup and the fish course. In
today’s shortened menus, they are often
served instead of hot entrée. The size and
richness depend upon the composition of
menu. Many hot hors d’oeuvres are suited
for serving a small ala carte dishes, and
usually described as hot dish.
b. COLD HORS D’OEUVRES – should
stimulate appetite, and therefore
should always be served at the first
course in the menu.
RECIPE OF APPETIZERS
STEPS/PROCEDURE
1. Trim crusts from unsliced Pullman loaves. Save trimmed
crusts to be used as breadcrumbs.
2. Cut the bread horizontally into slices ¼ inch thick.
3. Toast slices in the oven.
4. Cool the toast.
5. Cover with a thin, even layer of spread and cut into desired
shapes with a knife. Make the cuts neat and uniform.
Alternately, cut the toasts into desired
shapes with small cutters and reserve the
trim for breadcrumbs. Spread each cutout
with desired topping.

1. Garnish the cutouts as desired.

Bread slices for canapés can be cut into


several basic shapes with no waste.
LESSON 5:
FUNDAMENTALS OF
PLATING
FUNDAMENTALS OF PLATING
1. BALANCE -The rules of good menu balance also apply to
plating. Select foods and garnishes that offer variety and
contrast.
COLOR. Two or more colors on a plate are usually more
interesting than one. Garnish is also important.
SHAPES. Plan for variety of shapes and forms. Cutting
vegetables into different shapes gives you flexibility.
TEXTURE. Not strictly visual consideration, but important in
plating in menu planning.
FLAVORS. One of the factors to consider when balancing
colors, shapes, and texture on the plate.
2. PORTION SIZE
-This is important for presentation as well as for
costing.

- Match portion sizes and plates. Too small, a plate


makes an overcrowded, jumbled, and messy
appearance.
- Balance the portion sizes of the various items on the
plate. Apply logical balance of portions.

3. ARRANGEMENT ON THE PLATE


BASIC PRINCIPLES OF PLATTER PRESENTATION
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.

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.
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 that accomplished


designs.

8. Let the guests see the best side of everything. Angle


overlapping and wedged-shaped pieces toward the customer
and the best side of each slice is face up.

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