Calbiga National High School: Prepare Appetizers

Republic of the Philippines
Department of Education
Regional Office No. VIII
Division of Samar
CALBIGA NATIONAL HIGH SCHOOL
Calbiga II District
Macaalan, Calbiga, Samar
Grade 7 -10 ID# (303597) Grade 11 -12 ID #(344804)
Email: calbiganhs.303597/@deped.gov.ph
Facebook: https: //www.facebook.com/303597/CalbigaNHS
CAREGIVING -10 (SPECAILIZATION)
Name/Pangalan: _____________________________________________________
Grade Level/lebel: __________________________
Section/ Seksiyon: __________________________
Date:Petsa: ________________________________
LEARNING ACTIVITY SHEETS/GAWAING PAGKATUTO:
PREPARE APPETIZERS
I .Background Information for Learners/Panimula (Susing Konsepto):

(Brief discussion of the lesson, if possible cite example):
EXAMPLE
Principles and Procedures involved in preparing appetizers
1. Serving a party of 100 guests could therefore mean making and arranging 600 or more
varied pieces. The cold-food expert is expected to put in many work hours requiring not
only patience but also staying powers as well as skill and attention to detail.
2. The host/hostess should plan preparation of appetizers carefully because hors d‘oeuvres
and canapés do not keep their appearance well for a long period of time.
3. Prepare the various parts of mini-foods separately ahead of time and assemble them as
close to serving time as possible.
4. Dry canapé bases, stored dry, keep well for several days.
5. Bread bases may be cut ahead, but must be kept moist or frozen. Some bread-based
canapés can be made ahead and frozen, if their toppings are foods that freeze well.
6. Butters and spreads hold well in the cooler or refrigerator when covered well; some even
improve in flavour. However, these should be brought to room temperature before
application on the bases.
7. Garnishes may be cut ahead, meat sliced and marinated, sauces prepared.
8. Meatballs may be cooked ahead, stored in the cooler or refrigerator or frozen, and heated
in sauce at serving time
9. Many canapés and hors d‘oeuvres ingredients – fish, poultry, meats, eggs, and eggs
product – are good bacteria growers and must not stay long at room temperature.
10. Both raw ingredients and assembled products must be kept out of the danger-zone
temperatures while food is being prepared.
11. Finished platters should be chilled before service. Once served they may have to stay at
room temperature for an hour or more before being eaten.
12. Hot food should be kept at temperature above 71º Celsius or served immediately.
13. A miniature hibachi, fondue cooker, or chafing dish can be used to keep the hot food hot.
Crushed ice will keep the cold ones colds.
VARIETY OF INGREDIENTS IN PREPARING APPETIZERS

An hors d’oeuvre - used in meals for the same reason as canapés.
Three differences between hors d‘oeuvres and canapés, as follows:

 Hors d‘oeuvres are not served on a bread or crust base.
 Hors d‘oeuvres are eaten with cocktail picks or cocktail forks.
 Hors d‘oeuvres is usually served whole rather than pureed, chopped, or
made into a spread.
HORS D‘OEUVRES - dainty foods, colorful and vary in size and shape.
- May be simple, such as bits of meat and cheese such as crackers with
liver pate.
- Some are served cold on toothpicks in special holders,
- While others are served hot from a chafing dish.
- Devilled egg, cocktail sausages, sliced smoked salmon, smoked turkey,
stuffed prunes, smoked oysters, miniature meatballs, Vienna sausages,
boiled peeled shrimps, chicharon and spicy dilis.
- Fruits such as apples, cantaloupes, pineapples, watermelon, and oranges
make beautiful holders for hors d‘oeuvres. So do vegetables such as
banana hearts, round eggplants, red or green cabbage head, large
cucumbers and upo.
CANAPÉS - is a bite-size, open-faced finger food consisting of a bread-type base, a
spread or topping, and a garnish.
The garnishes are usually portions of meat, fish, chicken, egg, or cheese or a
combination of these foods with bits of fruits or vegetables. Designed for both
eye and taste appeal, canapés come in different shapes. They should be arranged
attractively on trays and laid out on the buffet table or passed around the guests.
Canapé Bases
The following foods can be used as canapé bases:
1. Melba toast
2. Crackers of many varieties
3. Pastry
4. Bread such as loaf, French, or rye bread
5. Croutons
Melba toast and crackers are available in the market in assorted sizes, shapes, and
textures.
Pastry bases may be purchased ready-made in various sizes or prepared
Breads may be sliced or cut into shapes – squares, rectangles, circles, triangles,
diamonds – using knife. They may also be cut into hearts, fancy rounds, and the like
using a cookie cutter.
Croutons are buttered bread shapes baked in the oven until crisp and brown. Crisp
pan de sal halves make perfect croutons.
The term also refers to small cubes of bread fried with herbs and spices or baked for
use as garnish for soups and salads.
II: Learning Competencies with code? Kasanayan Pagkatuto at kods:
LO1. Prepare a range of appetizerds

1.1 Discussed principles and procedures in the preparing appetizers,
sandwiches and desserts. TLE –HECGCM9-12 Ia –d -1
III: Directions/ Instruction / Panuto:

Let us determine how much you have learned about the principles in preparing appetizers.
IV: Exercise/Activity/Pamaraan
Activity 1. FISHING THE WORDS
Direction: Pick the appropriate words given in the box below to complete the information
needed in the tables.
For Appetizer Not for Appetizers
Ham Rolls Cheese cubes Crab soup Fruit salad Adobo

Hors d’ Oeuvres Kebabs Fried Chicken Kare kare Fried Rice
Activity 2: ENUMERATION
Direction: Enumerate the following foods that can be used as canapé bases.
1.
2.
3.
4.
5.
V: Guide questions (If necessary)

What are the advantages of learning on how to prepare appetizers?
Answer:
VI. Rubrics for scoring/ rubrics sa pagpupuntos (if necessary)
VII: Reflection/Pangwakas:
What have you learned in preparing Appetizers? Can you please share with us what have
you learned? Write your answers on the space provided.
Answer: 1.
___________________________________________________________________________
__________________________________________________________________________
How will you apply what have you learned?

Answer:
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
VIII: Refference of Learners/Mga Sangunian:

-LM-Caregiving-G10
Internet --.imedpub.com
-choose my
IX: Answer Key/Susi sa Pagwawasto:
Activity I:
For Appetizer Non For Appetizer
CRABSOUP
CHESSE CUBES FRIED CHICKEN
HONS D’OEUVRES KARE –KARE
KEBABS ADOBO
FRUIT SALAD FRIDE RICE
HAM ROLLS
Activity II:
1. Melba toast
2. Crackers of many varieties
3. Pastry
4. Bread such as loaf, French, or rye bread
5. Croutons
Prepared by:
DONNA T.CANOLITA
Secondary School Teacher I

Calbiga National High School: Prepare Appetizers

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Republic of the Philippines

CAREGIVING -10 (SPECAILIZATION)

LEARNING ACTIVITY SHEETS/GAWAING PAGKATUTO:

I .Background Information for Learners/Panimula (Susing Konsepto):

VARIETY OF INGREDIENTS IN PREPARING APPETIZERS

Three differences between hors d‘oeuvres and canapés, as follows:

II: Learning Competencies with code? Kasanayan Pagkatuto at kods:

LO1. Prepare a range of appetizerds

III: Directions/ Instruction / Panuto:

Activity 1. FISHING THE WORDS

Ham Rolls Cheese cubes Crab soup Fruit salad Adobo

V: Guide questions (If necessary)

VI. Rubrics for scoring/ rubrics sa pagpupuntos (if necessary)

How will you apply what have you learned?

VIII: Refference of Learners/Mga Sangunian:

IX: Answer Key/Susi sa Pagwawasto:

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