PARTS OF A COMPETENCY-BASED

LEARNING MATERIAL

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 COMPETENCY-BASED LEARNING MATERIAL

SECTOR
TOURISM
QUALIFICATION
COOKERY NC II
UNIT OF COMPETENCY
PREPARE APPETIZER

MODULE TITLE
PREPARING APPETIZER

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 HOW TO USE THIS LEARNER’S GUIDE

Welcome to the module: PREPARING APPETIZER4. This module contains training

materials and activities for you to complete.

The unit of competency PREPARE APPETIZER contains the knowledge, skills and
attitudes required for a Hotel and Restaurant Services workers. It is one of the
CORE Modules at National Certificate Level (NCII).

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, Resource Sheets and Reference Materials for further
reading to help you better understand the required activities. Follow these
activities on your own and answer self-check at the end of each learning
outcome. Get the answer key from your instructor and check your work
honestly. If you have questions please don’t hesitate to ask your facilitator for
assistance.

Recognition for Prior Learning (RPL)

You may already have some or 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.

If you can demonstrate to your trainer that you are competent in a particular
knowledge or skills, talk to him/her about having them formally recognize so you
won’t have to do the same training again. If you have qualification or Certificate

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of Competency from previous training, show them to your trainer. If the skills
you acquired are still relevant to the module, they may become the part of the
evidence you can present for RPL.

At the end of this learning material is a learner’s Diary. Use this diary to record
important dates, jobs undertaken and to other workplace events that will assist
you in further details to your trainer or assessors. A Record of Achievement is
also provided for your trainer to complete once you complete this module.

This learning material was prepared to help you achieve the required
competency, in PREPARING APPETIZER . This will be the source of information
for you to acquire knowledge and skills in this particular trade, with minimum
supervision or help from your instructor.

In doing the activities to complete the requirements of this module, please be

guided by the following:

1. Talk to you trainer and agree on how you will both organize the training of
this unit. Read through the learning guide carefully. It is divided into
sections which cover all the skill and knowledge you need to successfully
complete in this module.

2. 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.

3. 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.
Ask for help.

4. Your trainer will tell you about the important things you need to consider
when you are completing activities and it is important that you listen and
take notes.

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5. 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. Talk to more experience workmates and ask for their guidance.

6. Use the self-check questions at the end of each section to test your own
progress.

7. When you are ready, ask your trainer to watch you perform the activities
outline in this module.

8. As you work through the activities, ask for written feedback on your
progress. Your trainer keeps feedback/pre-assessment reports for this
reason. When you have this learning material and feel confident that you
have sufficient knowledge and skills your trainer will arrange and
appointment with a registered assessor to assess you. The results of the
assessment will be recorded in you competency Achievement Record.

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 MODULES OF INSTRUCTION

QUALIFICATION
COOKERY NC II
UNIT OF
COMPETENCY PREPARE APPETIZERS
MODULE TITLE
PREPARING APPETIZERS
This module deals with the skills and knowledge
MODULE
required in preparing and presenting hot and cold
DESCRIPTOR
appetizers

NOMINAL DURATION 24HRS

LEARNING OUTCOMES

At the end of this module you must be able to:

1. Prepare stocks, glazes and essences required for menu items

2. Prepare soups required for menu items
3. Prepare sauces required for menu items
4. Store and reconstitute stocks, sauces and soups

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 LIST OF COMPETENCIES

Unit of Competency Module Title Code

Cleaning and
Clean and maintain kitchen
1. maintaining kitchen TRS512328
premises
premises
Preparing stocks,
2. Prepare stocks, sauces and soups TRS512331
sauces and soups

3. Prepare appetizers Preparing appetizers TRS512381

Preparing salads and

4. Prepare salads and dressing TRS512382
dressing

5. Prepare sandwiches Preparing sandwiches TRS512330

6. Prepare meat dishes Preparing meat dishes TRS512383

Preparing vegetables
7. Prepare vegetables dishes TRS512384
dishes

8. Prepare egg dishes Preparing egg dishes TRS512385

9. Prepare starch dishes Preparing starch dishes TRS512386

Preparing poultry and

10. Prepare poultry and game dishes TRS512333
game dishes
Preparing seafood
11. Prepare seafood dishes TRS512334
dishes

12. Prepare desserts Preparing desserts TRS512335

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 Preparing prepared
13. Package prepared food TRS512340
food

LEARNING OUTCOME SUMMARY

LEARNING OUTCOME NO.1 PERFORM MISE ‘EN PLACE

CONTENTS:
 Variety and ingredients of appetizers.
 Classification of appetizers
 Tools, equipment’s, 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

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 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.

CONDITION:

Tools, Materials and Equipment Used.

Books, manual, videos, LCD Projector (optional for lecture), Overhead Projector
(Optional for lecture),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, 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 or hairnets

METHODOLOGY:
 Lecture/ demonstration
 Film viewing
 On the job experience

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 LEARNING OUTCOME SUMMARY

LEARNING OUTCOME NO. 2 PREPARE RANGE OF APPETIZES

CONTENTS:
 Kinds and variety of appetizers
 Tools and equipment needed in preparing appetizer
 Historical development of appetizers
 Hot and cold appetizers
 Nutritional values of appetizers
 Methods of cooking applied for appetizers
 Culinary terms for appetizers
 Safe work practices
 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
CONDITION:
Tools, Materials and Equipment Used.
Books, manual, videos, LCD Projector (optional for lecture), Overhead
Projector (Optional for lecture), Television and multimedia player,
Whiteboard, Applicable equipment as prescribed by Training regulations,
pots and pans, bowls and measuring cups, weighing scales, cleaning
materials and linen , tea towels, serviettes, table cloth, Aprons, uniforms,
hair restraints, toque, caps, hairnets
METHODOLOGY:
 Lecture/ demonstration

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  Video viewing

LEARNING OUTCOME SUMMARY

LEARNING OUTCOME NO.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
CONDITION:
Tools, Materials and Equipment Used.
Books, manual, videos, LCD Projector (optional for lecture), Overhead Projector
(Optional for lecture), Television and multimedia player, Whiteboard,
Applicable equipment as prescribed by Training regulations, pots and pans,
bowls and measuring cups, weighing scales, cleaning materials and linen , tea
towels, serviettes, table cloth, Aprons, uniforms, hair restraints, toque, caps,
hairnets

METHODOLOGY:
 Lecture/ demonstration

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  Video viewing

LEARNING OUTCOME SUMMARY

LEARNING OUTCOME NO.4 STORE APPETIZERS

CONTENTS:
 Storing techniques, temperature, safety and hygiene standards
in storing appetizers
 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

CONDITION:
Tools, Materials and Equipment Used.

Books, manual, videos, LCD Projector (optional for lecture), Overhead Projector
(Optional for lecture), Television and multimedia player, Whiteboard,
Applicable equipment as prescribed by Training regulations, Freezer,
Refrigerator, 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
METHODOLOGY:

 Lecture/ demonstration
 Video viewing

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 LEARNING EXPERIENCES

LEARNING OUTCOME NO. 1 PERFORM MISE ‘EN PLACE

Learning Activity/Guide Special Instruction

 Read Information Sheet 3.1.1  Perform all activities required.

 Answer Self-Check 3.1.1  You must get a rating of 80 to 100%.
 Compare Answers to Answer Key If you get below 80% rating, go over
 Listen to Lecture on Learning the same activities.
Content 3.1.1  If you get the required rating,
 Answer trainers follow up proceed to the next activities.
questions
 Perform Demonstration on Task
Sheet 3.1.1-9
 Evaluate Performance using
Performance Criteria Checklist

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 Read Information Sheet 3.1.2  Perform all activities required.
Answer Self-Check 3.1.2  You must get a rating of 80 to 100%.
 Compare Answers to Answer Key If you get below 80% rating, go over
 Listen to Lecture on Learning the same activities.
Content 3.1.2  If you get the required rating,
 Answer trainers follow up proceed to the next activities.
questions
 Perform Demonstration on Task
Sheet 3.1.1-9
 Evaluate Performance using
Performance Criteria Checklist

 Read Information Sheet 3.1.3  Perform all activities required.

 Answer Self-Check 3.1.3  You must get a rating of 80 to
 Compare Answers to Answer Key 100%. If you get below 80% rating,
 Listen to Lecture on Learning go over the same activities.
Content 3.1.3  If you get the required rating,
 Answer trainers follow up proceed to the next activities
questions
 Perform Demonstration on Task
Sheet 3.1.1-9
 Evaluate Performance using
Performance Criteria Checklist

 Read Information Sheet 3.1.4  Perform all activities required.

 Answer Self-Check 3.1.4  You must get a rating of 80 to
 Compare Answers to Answer Key 100%. If you get below 80% rating,
 Listen to Lecture on Learning go over the same activities.
Content 3.1.4  If you get the required rating,
 Answer trainers follow up proceed to the next activities
questions
 Perform Demonstration on Task
Sheet 3.1.1-9
 Evaluate Performance using
Performance Criteria Checklist

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 Read Information Sheet 3.1.5  Perform all activities required.
 Answer Self-Check 3.1.5  You must get a rating of 80 to
 Compare Answers to Answer Key 100%. If you get below 80% rating,
 Listen to Lecture on Learning go over the same activities.
Content 3.1.5  If you get the required rating,
 Answer trainers follow up proceed to the next activities
questions
 Perform Demonstration on Task
Sheet 3.1.1-9
 Evaluate Performance using
Performance Criteria Checklist
 Read Information Sheet 3.1.6  Perform all activities required.
 Answer Self-Check 3.1.6  You must get a rating of 80 to 100%.
 Compare Answers to Answer Key If you get below 80% rating, go over
 Listen to Lecture on Learning the same activities.
Content 3.1.6  If you get the required rating,
 Answer trainers follow up proceed to the next activities
questions
 Perform Demonstration on Task
Sheet 3.1.1-9
 Evaluate Performance using
Performance Criteria Checklist
 Read Information Sheet 3.1.7  Perform all activities required.
 Answer Self-Check 3.1.7  You must get a rating of 80 to 100%.
 Compare Answers to Answer Key If you get below 80% rating, go over
 Listen to Lecture on Learning the same activities.
Content 3.1.7  If you get the required rating,
 Answer trainers follow up proceed to the next activities
questions
 Perform Demonstration on Task
Sheet 3.1.1-9
 Evaluate Performance using
Performance Criteria Checklist
 Read Information Sheet 3.1.8  Perform all activities required.
 Answer Self-Check 3.1.8  You must get a rating of 80 to 100%.
 Compare Answers to Answer Key If you get below 80% rating, go over
 Listen to Lecture on Learning the same activities.
Content 3.1.8  If you get the required rating,
proceed to the next activities

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 Answer trainers follow up
questions
 Perform Demonstration on Task
Sheet 3.1.1-9
 Evaluate Performance using
Performance Criteria Checklist

 Read Information Sheet 3.1.9  Perform all activities required.

 Answer Self-Check 3.1.9  You must get a rating of 80 to 100%.
 Compare Answers to Answer Key If you get below 80% rating, go over
 Listen to Lecture on Learning the same activities.
Content 3.1.9  If you get the required rating,
 Answer trainers follow up proceed to the next activities
questions
 Perform Demonstration on Task
Sheet 3.1.1-9
 Evaluate Performance using
Performance Criteria Checklist

 If you miss some items go over  After doing all activities of this
this activity again LO, you are ready to proceed to
another LO.

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 LEARNING EXPERIENCES

LEARNING OUTCOME NO. 2 PREPARE RANGE OF APPETIZERS

Learning Activity/Guide Special Instruction

 Read Information Sheet 3.2.1  Perform all activities required.

 Answer Self-Check 2.2.1  You must get a rating of 80 to 100%.
 Compare Answers to Answer Key If you get below 80% rating, go over
 Listen to Lecture on Learning the same activities.
Content 3.2.1  If you get the required rating,
 Answer trainers follow up proceed to the next activities.
questions
 Perform Demonstration on Task
Sheet 3.2.1-9
 Evaluate Performance using
Performance Criteria Checklist
 Read Information Sheet 3.2.2  Perform all activities required.
Answer Self-Check 3.2.2  You must get a rating of 80 to 100%.
 Compare Answers to Answer Key If you get below 80% rating, go over
 Listen to Lecture on Learning the same activities.
Content 3.2.2  If you get the required rating,
 Answer trainers follow up proceed to the next activities.
questions
 Perform Demonstration on Task
Sheet 3.2.1-9
 Evaluate Performance using
Performance Criteria Checklist
 Read Information Sheet 3.2.3  Perform all activities required.
 Answer Self-Check 3.2.3

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 Compare Answers to Answer Key  You must get a rating of 80 to
 Listen to Lecture on Learning 100%. If you get below 80% rating,
Content 3.2.3 go over the same activities.
 Answer trainers follow up  If you get the required rating,
questions proceed to the next activities
 Perform Demonstration on Task
Sheet3.2.1-9

 Evaluate Performance using

Performance Criteria Checklist
 Read Information Sheet 3.2.4  Perform all activities required.
 Answer Self-Check 3.2.4  You must get a rating of 80 to 100%.
 Compare Answers to Answer Key If you get below 80% rating, go over
 Listen to Lecture on Learning the same activities.
Content 3.2.4  If you get the required rating,
 Answer trainers follow up proceed to the next activities
questions
 Perform Demonstration on Task
Sheet 3.2.1-9
 Evaluate Performance using
Performance Criteria Checklist
 Read Information Sheet 3.2.5  Perform all activities required.
 Answer Self-Check 3.2.5  You must get a rating of 80 to 100%.
 Compare Answers to Answer Key If you get below 80% rating, go over
 Listen to Lecture on Learning the same activities.
Content 3.2.5  If you get the required rating,
 Answer trainers follow up proceed to the next activities
questions
 Perform Demonstration on Task
Sheet 3.2.1-9
 Evaluate Performance using
Performance Criteria Checklist
 Read Information Sheet 3.2.6  Perform all activities required.
 Answer Self-Check 3.2.6  You must get a rating of 80 to 100%.
 Compare Answers to Answer Key If you get below 80% rating, go over
 Listen to Lecture on Learning the same activities.
Content 3.2.6  If you get the required rating,
 Answer trainers follow up proceed to the next activities
questions

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 Perform Demonstration on Task
Sheet 3.2.1-9
 Evaluate Performance using
Performance Criteria Checklist
 Read Information Sheet3.2.7  Perform all activities required.
 Answer Self-Check 3.2.7  You must get a rating of 80 to 100%.
 Compare Answers to Answer Key If you get below 80% rating, go over
 Listen to Lecture on Learning the same activities.
Content 3.2.7  If you get the required rating,
 Answer trainers follow up proceed to the next activities
questions
 Perform Demonstration on Task
Sheet 3.2.1-9
 Evaluate Performance using
Performance Criteria Checklist
 Read Information Sheet 3.2.8  Perform all activities required.
 Answer Self-Check 3.2.8  You must get a rating of 80 to 100%.
 Compare Answers to Answer Key If you get below 80% rating, go over
 Listen to Lecture on Learning the same activities.
Content 3.2.8  If you get the required rating,
 Answer trainers follow up proceed to the next activities
questions
 Perform Demonstration on Task
Sheet 3.2.1-9
 Evaluate Performance using
Performance Criteria Checklist
 Read Information Sheet 3.2.9  Perform all activities required.
 Answer Self-Check 3.2.9  You must get a rating of 80 to 100%.
 Compare Answers to Answer Key If you get below 80% rating, go over
 Listen to Lecture on Learning the same activities.
Content 3.2.9  If you get the required rating,
 Answer trainers follow up proceed to the next activities
questions
 Perform Demonstration on Task
Sheet 3.2.1-9
 Evaluate Performance using
Performance Criteria Checklist

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  If you miss some items go over  After doing all activities of this LO,
this activity again you are ready to proceed to another
LO.

LEARNING EXPERIENCES

LEARNING OUTCOME NO. 3 PRESENT A RANGE OF APPETIZERS

Learning Activity/Guide Special Instruction

 Read Information Sheet 3.3.1  Perform all activities required.

 Answer Self-Check 3.3.1  You must get a rating of 80 to 100%.
 Compare Answers to Answer Key If you get below 80% rating, go over
 Listen to Lecture on Learning the same activities.
Content 3.3.1  If you get the required rating,
 Answer trainers follow up proceed to the next activities.
questions
 Perform Demonstration on Task
Sheet 3.3.1-4
 Evaluate Performance using
Performance Criteria Checklist
 Read Information Sheet 3.3.2  Perform all activities required.
Answer Self-Check 3.3.2  You must get a rating of 80 to 100%.
 Compare Answers to Answer Key If you get below 80% rating, go over
 Listen to Lecture on Learning the same activities.
Content 3.3.2  If you get the required rating,
 Answer trainers follow up proceed to the next activities.
questions
 Perform Demonstration on Task
Sheet 3.3.1-4
 Evaluate Performance using
Performance Criteria Checklist
 Read Information Sheet 3.3.3  Perform all activities required.
 Answer Self-Check 3.3.3
 Compare Answers to Answer Key

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 Listen to Lecture on Learning  You must get a rating of 80 to 100%.
Content 3.3.3 If you get below 80% rating, go over
 Answer trainers follow up the same activities.
questions  If you get the required rating,
 Perform Demonstration on Task proceed to the next activities
Sheet 3.3.1-4
 Evaluate Performance using
Performance Criteria Checklist
 Read Information Sheet 3.3.4  Perform all activities required.
 Answer Self-Check 3.3.4  You must get a rating of 80 to 100%.
 Compare Answers to Answer Key If you get below 80% rating, go over
 Listen to Lecture on Learning the same activities.
Content 3.3.4  If you get the required rating,
 Answer trainers follow up proceed to the next activities
questions
 Perform Demonstration on Task
Sheet 3.3.1-4
 Evaluate Performance using
Performance Criteria Checklist

 If you miss some items go over  After doing all activities of this LO,
this activity again you are ready to proceed to another
LO.

Date Developed:
Checked By:
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 LEARNING EXPERIENCES

LEARNING OUTCOME NO. 4 STORE APPETIZERS

Learning Activity/Guide Special Instruction

 Read Information Sheet 3.4.1  Perform all activities required.

 Answer Self-Check 3.4.1  You must get a rating of 80 to 100%.
 Compare Answers to Answer Key If you get below 80% rating, go over
 Listen to Lecture on Learning the same activities.
Content 3.4.1  If you get the required rating,
 Answer trainers follow up proceed to the next activities.
questions
 Perform Demonstration on Task
Sheet 3.4.1-2
 Evaluate Performance using
Performance Criteria Checklist
 Read Information Sheet 3.4.2  Perform all activities required.
Answer Self-Check 3.4.2  You must get a rating of 80 to 100%.
 Compare Answers to Answer Key If you get below 80% rating, go over
 Listen to Lecture on Learning the same activities.
Content 3.4.2  If you get the required rating,
 Answer trainers follow up proceed to the next activities.
questions
 Perform Demonstration on Task
Sheet 3.4.1-4
 Evaluate Performance using
Performance Criteria Checklist

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Checked By:
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  If you miss some items go over  After doing all activities of this LO,
this activity again you are ready to proceed to another
LO.

Information Sheet No. 3.1.1

Variety and ingredients of appetizers

Learning Objectives:

 At the end of the session, students should be able to identify the variety and
ingredients of appetizers.

After reading this INFORMATION SHEET, YOU MUST be able to:

 To prepare a variety of appetizer

 To prepare mise en place and identify the ingredients of appetizer

A Brief Introduction/History on this Learning Content

Appetizers are small portions or bite-sized delicacies that are served before a meal.
Appetizers can be eaten during cocktail hour or can serve as the only meal at a casual
party or small gathering. There are a variety of types of appetizers that make for a
delicious and filling treat.

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Dips

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

Vegetable and Fruit Trays

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.

Perhaps the simplest appetizer is an arrangement of fresh fruits or vegetables. Health-

conscious guests will be grateful for a tasty selection of
fresh fare at your party. With fresh veggie or fruit
appetizers, presentation is key. Choose a variety of
items that are complementary in color, and then cut
them in attractive shapes. For example, you could serve
a platter of thinly sliced cucumbers, chunks of red bell
pepper and baby carrots. For a fruit tray, consider
serving red and green grapes, as well as chunks of mango with toothpicks inserted in
them. Since appetizers should always be easy to pick up with the fingers, and should
never be drippy or messy, you may need to avoid certain fruits or veggies (for example,
chunks of avocado or watermelon are probably not the best appetizer choices).

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Meal and Cheese Trays

Meat or cheese trays are another appetizer option and feature a

variety of meats and cheeses for guests to choose from. Meat trays
offer cold cuts ranging from salami, pepperoni, ham, roast beef,
and turkey. Cheese trays frequently include American, Swiss,
cheddar, hot pepper, and sometimes exotic cheeses such as brie.
Sandwich rolls are often included on meat and cheese trays so
guests can make sandwiches, but the meats and cheeses can also be served alone as
finger foods.

Hot Appetizers

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

VARIETY OF HOT OR COLD APPETIZERS

 The taste of every food depends on the quality and

preparation method of that food.
 Some foods are excellent and tasty when they are
either hot or cold
 There are two kinds of appetizer recipes—hot and
cold.
 For the cold appetizers, preservation techniques and
freezing at proper temperature is very important.
 Appetizers are often served before the soup. At a classical dinner, hot appetizers
are served after the soup.
Hot appetizers can be created from any ingredient.

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1. BROCHETTES

This is a combination of meat, poultry, fish, and vegetables served on a small skewer.
The items are marinated, then baked, broiled, or grilled. Sometimes called KEBABS
often come with a dipping sauce, such as teriyaki or peanut.

2. FILLED PASTRY SHELLS

This appetizer uses shells made from puff pastry, called a bouchee. It may also use
dough formed into a small boat- shaped shell, called a barquette or tartlet. Sometimes
called KEBABS often come with a dipping sauce, such as teriyaki or peanut.

3. MEATBALLS

These can be made from ground beef, poultry, veal, or pork. They are usually served
with a sweet and sour, mushroom, tomato, or cream sauce. A Swedish meatball is
always a crowd pleaser, made with ground beef or pork and onions, and is served with
gravy.

4. RUMAKIS

These are appetizers made of blanched bacon that are wrapped around vegetables,
seafood, chicken liver, meat, poultry, or fruits. Sometimes rumakis are brushed with a
marinade or sauce before they are cooked. The rumakis may be fried, baked, or broiled.

5. STUFFED POTATO SKINS

These are made from hollowed out potatoes that are filled with a combination of
ingredients such as cheese, bacon, and chives. They are baked or broiled. Sour cream
and onion are often added to stuffed potato skins before serving. Salsa is often served
on the side.

6. CHICKEN WINGS

These are dipped in a spicy coating of seasonings and then deep-fried. Their spicy flavor
ranges from mild to extra hot. Chicken wings can also be served sweet baked, or roasted
in a honey barbecue or deviled sauce.

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In hotels, restaurants, pubs, bar, and in our home, there are recipes of cold
appetizers, which make our meal mouth-watering and tasty.

1. BLEU CHEESE AND SUNDRIED TOMATO

In this cold appetizer recipe, blue cheese and sun dried tomatoes are combined until
smooth and creamy. It is good with spinach salad and garlic croutons. This will be very
tasteful with romaine lettuce and celery.

2. VEGGIE PIZZA

These are appetizers made of blanched bacon that are wrapped around vegetables,
seafood, chicken liver, meat, poultry, or fruits. Sometimes rumakis are brushed with a
marinade or sauce before they are cooked. The rumakis may be fried, baked, or broiled.

3. ZESTY PARTY SNACK MIX

It is also one type of five-star cold appetizer recipes. This is prepared in the microwave,
made up of cereal, potato sticks and peanuts, which gives crunchy taste.

4. PITA SALAD

This is another five-star cold appetizer. There is the filling of crunchy vegetables as in
pita sandwich. You can use this cold appetizer as a light lunch. It also called as cold
pita sandwich.

5. BABA GANOUSH

This is also a five-star vegetarian cold appetizer. This recipe uses pita bread. Shellfish
dip is used in this cold appetizer that can be prepared by having flaked crab meat with
chips, and crackers.

6. TRADITIONAL SALSA WITH BAKED CHIPS

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This is also one type of cold appetizer recipe, made of vegetables like tomato, onion,
peppers, and cilantro lime juice you can serve this recipe with tortilla chips and it is
easy to make at home.

7. BLUE CHEESE-PISTACHIO GRAPES

This five-star cold appetizer recipe is a combination of cream cheese, blue cheese, and
wine, if using. Wrap a little of the cheese mixture around each grape then roll the grapes
in chopped nuts.

SELF CHECK 3.1.1

DIRECTION:

Write T if the statement is true, and write F if otherwise. Write the letter your answer
on the blank provided at the right side of the test paper.

______1. Dips as an appetizer are served with chips, pieces of bread, or

vegetables?
______2. These trays feature a variety of vegetables and fruits arranged in an eye-
pleasing fashion and are often accompanied by a dip or spread is Vegetable and Fruit
Trays?
______3. Hot appetizers are served warm and are often big-sized?
______4. There are two kinds of appetizer recipes—hot and cold?

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______5. Dessert is often served before the soup. At a classical dinner, hot appetizers are
served after the soup?
______6. This appetizer uses shells made from puff pastry, called a bouchee?
______7. These can be made from ground beef, poultry, veal, or pork called a meat balls?
______8. This is also a five-star vegetarian cold appetizer. This recipe uses pita bread.
Shellfish dip is used in this cold appetizer that can be prepared by having flaked crab
meat with chips, and crackers called baba ganoush?

______9. These are appetizers made of blanched bacon that are wrapped around
vegetables, seafood, chicken liver, meat, poultry, or fruits called rumakis?

______10. This is also one type of cold appetizer recipe, made of vegetables like tomato,
onion, peppers, and cilantro lime juice you can serve this recipe with tortilla chips called
traditional salsa with chips?

ANSWER KEY 3.1.1

1. T

2. T

3. F(bite)

4. T

5. F(appetizer)

6. T

7. T

8. T

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9. T

10. T

Information Sheet No. 3.1.2

Classification of Appetizers

Learning Objectives:

 At the end of the session, students should be able to identify the classification
of Appetizers.

After reading this INFORMATION SHEET, YOU MUST be able to:

 To discuss the classification of appetizers

 To perform mise en place and prepare varieties of appetizers.

A Brief Introduction/History on this Learning Content

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Appetizers are dishes served before a meal or at a cocktail party or other informal
occasion. They are often referred to as snacks or hors d' oeuvres. In general, appetizers
are intended to be eaten by hand in a bite or two, or at
least be capable of being cut with the side of a fork,
rather than a knife. Since appetizers are a customary
course in French and Italian cooking, among other styles
of cooking, it is fairly easy to find haute cuisine recipes
for appetizers.
Arguably, one fundamental, unspoken, purpose of
appetizers, especially in a restaurant setting, is to keep hungry people fed until the main
dish is served.
In a home setting, people who might have trouble getting
the main meal on the table in a timely fashion on a
particular day, such as a holiday, might especially want
to have planned in advance to serve an appetizer of some
type or sort.
One of the most fundamental appetizer categories in modern times, ignoring haute
cuisine, is the dip and carrier combination, of which the variations are endless.

Classification of Appetizers:

1. Cocktails– are usually juices of orange, pineapple, grapefruit or tomatoes

served with cold salad dressings. It 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

2. 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

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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.

3. Canapé– is 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. It is a finger food consisting of three
parts: a base, a spread or topping and garnish.
They could be served hot or cold. There are no
set recipes for the making of canapés. You may create your own combination of
several different colored items on the cut pieces of bread, toasted or fried and
biscuits etc. The larger canapés are termed as ZAKUSKIS after the Chef Zakuski.

4. 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.

5. Petite Salad– are small portions and usually display the characteristics found
in most salad.

6. Chips and Dips- are popular accompaniments

to potato chips, crackers, and raw vegetables.
Proper consistency in the preparation is important
for many dip. 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.

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7. Fresh Fruits and Vegetables – are the simplest appetizer. Fruits are good
appetizers because they give an attractive appearance, fragrance, appealing taste
and delicious flavor. For example, you could serve a platter of thinly sliced
cucumbers, chunks of red bell pepper and baby carrots. For a fruit tray, consider
serving red and green grapes, as well as chunks of mango with toothpicks
inserted in them. Since appetizers should always easy to pick up with the fingers,
it should never be drippy or messy so you need to avoid certain fruits or veggies
(for example, chunks of avocado or watermelon are probably not the best
appetizer choices).

8. Finger foods– are variety of appetizers wherein the only requirement is that
you keep everything small enough to be picked up with the fingers and eaten
with little mess. If you want to serve your favorite homemade sausages, cut them
into small pieces, wrap them with a small piece of pastry shell and bake. Or,
serve your favorite baked sweet potato fries with a mayonnaise-based dipping
sauce. Individual quiches filled with ham and
cheese is another good option.

SELF CHECK 3.1.2

DIRECTION:

Read each direction written in every type of test.

A. ENUMERATION

1. What are the classifications of appetizers?

(8points)
_____________________ ____________________
___________________ _____________________

_____________________ ____________________
___________________ _____________________

B. DEFINITION

2. What is Hors D’ Oeuvres? (6points)

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_____________________________________________________________________________________
_____________________________________________________________________________________

3. What is Canape? (6points)

_____________________________________________________________________________________
_____________________________________________________________________________________

C. FILL THE BLANK

4._____________ is small portions and usually display the characteristics found in most
salad? (1point)
5.____________is pickled item which are raw, crisp vegetables such as julienne carrots
or celery sticks? (1point)
6.____________It 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?
(1point)
7.____________Proper consistency in the preparation is important for many dip. 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? (1point)
8.____________ is variety of appetizers wherein the only requirement is that you
keep everything small enough to be picked up with the fingers and eaten with
little mess? (1point)

ANSWER KEY 3.1.2

A. ENUMERATION

1. What are the classifications of appetizers?

Cocktails, Hors D’ Oeuvres, Canapé, Relishes/Crudités, Petite Salad
Chips and Dips, Fresh Fruits and Vegetables, Finger foods

B. DEFINITION

2.Hors D’ Oeuvres

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-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.

3. Canape
– is 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. It is a finger food consisting of three parts: a
base, a spread or topping and garnish. They could be served hot or cold.

C. FILL THE BLANK

4._Petite Salad_ is small portions and usually display the characteristics found in most
salad?
5._Relishes/Crudités_ is pickled item which are raw, crisp vegetables such as julienne
carrots or celery sticks?
6._Cocktails_It 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?
7._Chips and dips_ Proper consistency in the preparation is important for many dip. 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?
8._Finger food_ is variety of appetizers wherein the only requirement is that you
keep everything small enough to be picked up with the fingers and eaten with
little mess?

Information Sheet No. 3.1.3

Tools, equipment’s, utensils needed in preparing appetizers

Learning Objectives:

 At the end of the session, students should be able to familiarize the tools,
equipment’s and utensils needed in preparing appetizer

After reading this INFORMATION SHEET, YOU MUST be able to:

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  To used kitchen equipment safely.
 To enumerate the tools, equipment’s and utensils needed in
preparing appetizer.
 List, define and explain the use, care and maintenance of kitchen
tools, equipment, utensil needed in preparing appetizers.

A Brief Introduction/History on this Learning Content

A kitchen utensil is a small hand held tool used for food preparation. Common kitchen
tasks include cutting food items to size, heating food on an open fire or on a stove,
baking, grinding, mixing, blending, and measuring; different utensils are made for each
task.

A general purpose utensil such as a chef's

knife may be used for a variety of foods;
other kitchen utensils are highly
specialized and may be used only in
connection with preparation of a particular type of food.

Mise En Place is a French term which means “set in place” that is you have everything
ready to cook and in its place. These are advance preparation that you need to perform
to save time. You should be able to identify and prepare all the needed tools and
equipment as well as all the ingredients to make the preparation and cooking easy.

The following are the tools and equipment needed in preparing appetizers

KITCHEN TOOLS AND EQUIPMENT FOR PREPARING APPETIZERS

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

2. Rubber spatula– used to scrape off contents of bowls.

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 fruits and vegetables.

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9. Butter curler– used for making butter curls.

10. Cutting board– board for cutting fruits and vegetables.

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

Other Tools and Equipment used in Preparing

Appetizers

1. Measuring spoons – are used for measuring dry and

liquid ingredients in small quantity.

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2. Measuring cups – is used to measure dry ingredients. They come in various
sizes and volumes.

3. Glass measuring cup – container which is

usually transparent. It is smooth in the inside
with the graduation mark on the outside to read.
This is used for measuring liquid ingredients like
water and oil.

4. Mixing bowls – these containers 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.

6. Fork and spoon is used to combine ingredients.

7. Container of different sizes and shapes.

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8. Cooking range/stove- relies on the application of direct heat for the
cooking process and may also contain an oven, used for baking.

9. Strainer/colander- a perforated bowl used to strain off liquid from food,

especially after cooking.

SELF CHECK 3.1.3

DIRECTION:

For each question, choose and encircle the correct answer from the multiple choice
list.

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1.______ is a sharp edged scoop for cutting out balls of fruits and vegetables?
A. Ball Cutter
B. Chopping Board
C. Knife

2.______ used for mixing thinner liquids?

A. Spatula
B. Bar spoon
C. Wire whip or whisk

3.______ used to remove zest or citrus peels in thin strips?

A. Paring knife
B. Zester
C. Grater

4.______ for keeping cold foods chilled for service?

A. Chiller
B. Freezer
C. Oven Toaster

5.______ these containers have smooth, rounded interior surfaces with no

creases to retain some mixture?
A. Dinner plate
B. Bowl
C. Mixing bowl

ANSWER KEY 3.1.3

1. A

2. C

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3. B

4. A

5. C

Information Sheet No. 3.1.4

Historical development and current trends in appetizers

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Learning Objectives:

 At the end of the session, students should be able to explain the historical
development and current trends in appetizer.

After reading this INFORMATION SHEET, YOU MUST be able to:

 To discuss the historical development and current trends in appetizers

A Brief Introduction/History on this Learning Content

History of Appetizer

Appetizers were originally introduced by the Athenians as a buffet in the early third
century B.C. They would serve sea urchins, cockles, sturgeon, and garlic. However they
were unpopular to start as these tiny meals weren’t followed up with a main course,
leaving everyone hungry and wanting more. It wasn’t until the nineteenth century that
appetizers truly caught on, as meals evolved into more of a structured ordeal. Aperitifs
came about by the Romans and were classified as a liquid appetizer that typically
contained alcohol. In addition to inciting hunger like food appetizers, the purposes for
aperitifs were also meant to help with the imminent digestion process. These drinks
would be shared from a single glass and passed around the table to all members of the
eating party. Aperitifs are still utilized today, typically with the company of food
appetizers.

The word itself, “appetizer,” as being used in the Americas and England in the1860s, is
more of a local flavor than “hors d’oeuvres.” For a time, appetizers are served between
the main course and dessert as a refresher, but by the twentieth century they had taken
their place as a precursor to the main course. On the other hand it is said that appetizers
are the dishes that can truly be considered Filipino because we are best known for using
our hands to eat the small finger foods that come with the first course. Appetizers can
include anything from fish to meat, nuts and chips. They are often served before dinner
or at large family lunches.

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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.

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

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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.

Not only do appetizers come first in menu positioning, often this meal part is also
the place where new flavor and ingredients get a start. Because appetizers
represent a smaller commitment than a main entrée, diners are willing to take
more chances with them. Chefs take this dining behavior as an invitation to
experiment with new flavors and preparation styles and often use the appetizer
category as a testing ground for bigger menu changes. Aside from the flavor shifts
that have come from appetizer experimentation, the past 10 years have shown
how appetizers, starters, smaller dishes and shareable samplers have helped
change the way we dine. Increasingly, people are opting to order a greater
number of small plates for a variety-packed meal or are looking to appetizer lists
for more snacking options throughout the day. Mintel finds that 30% of people
look to the appetizer menu for snacking options, and snacking is a growing
opportunity in the industry. Not surprisingly, some of the biggest changes in
appetizers come from the way this menu section is being named, from the cute—
“nibbles” and “bites”—to the festive, like the “Appeateaser Crowd Pleasers”
featured at Mongolian Grill last spring, operators are offering more top-of-the-
menu options to make the most of new “anytime eating” patterns, often listing
several sections of smaller dishes above the entrees.

Trends in Appetizers for Events

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Hors d’oeuvre and appetizers today run the gamut in terms of preparation and
presentation, from the artfully exotic to the decidedly down-home.

FEASTS FROM THE EAST be it the Middle East or the Far East, flavors from this part
of the globe are trending on tables and trays.

“Middle Eastern food, particularly Persian cuisine, is a big trend in restaurants,” says
Saffold Smith, catering consultant at Atlanta-based Affairs to Remember. “Our executive
chef, Ahmad Nourzad, creates both authentic Middle Eastern and fusion appetizers and
hors d’oeuvre for our clients.” Among the standouts are za’atar grilled shrimp brochettes
with minted yogurt; lamb pepperoni and balsamic-marinated mozzarella skewers with
basil; and falafel fritters with radish raita and micro greens served in a ceramic spoon.
Additionally, the caterer’s “Marrakech Market Munchies” station offers saffron-infused
Israeli couscous with fresh peas topped with a choice of harissa and brown sugar-
braised beef with West African spices or a medley of curried vegetables.

Doug Finney, district manager of Centerplate at the Pasadena Convention Center--a

high-end, boutique convention center in Pasadena, Calif.--attributes the desire for
exotic, often Asian-inspired fare both to the area’s diverse, multicultural community and
to southern California’s easy access to fresh seafood. “The latest appetizer craze is our
mini Korean bibimbap bowls and the build-your-own poke bar, which features fresh
yellowfin tuna, salmon and crab salad along with various toppings, such as seaweed
salad, fresh corn, scallions, chopped peanuts and avocado.”

At Atlanta-based Bold American Events, spicy Vietnamese soy paper spring rolls with a
“shot” of soy sauce, Buffalo chicken sushi, and cheeseburger egg rolls give a playful nod
to Asian fusion. “Our clients want simple hors d’oeuvre with a unique twist;
recognizable, but different,” says corporate sales manager Kim Pollard.

PACKED WITH ACTION Interactive food presentation is nothing new; in fact, you’d be
hard-pressed to find an event that doesn’t feature some form of action station, whether
it’s as simple as a Spanish jamón carving station or as elaborate as Japanese “ishi-
yaki,” which uses scorching hot lava stones to sear proteins, most commonly seafood.
“It’s always fun to step away from the butane burners and griddles,” Smith says, “and

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discover new ways of cooking on-site that are entertaining and provide a unique guest
experience.”

On a somewhat simpler note, Affairs to remember has recently introduced its short rib
and polenta tasting board action station, at which an attendant pours polenta onto a 4-
foot bamboo board, then tops it with braised short ribs and a choice of cheese. Each
guest is served a portion directly from the board.

Anthonie Lardiere, catering sales director for Centerplate at the Lucas Oil Stadium in
Indianapolis, serves up Midwestern barbecue pork belly with creamed husk corn, and
rib eye medallions with truffled mushroom potatoes and a chive demi-glace to his lineup
of meat-based action stations.

FUSS-FREE FAVORITES some of the most beloved, tried-and-true appetizers are often
the least expensive—a boon to both caterers and clients. “People still enjoy traditional
canapés, such as deviled eggs reinvented, prosciutto-wrapped asparagus, and beef
carpaccio,” says Colin Burslem, executive chef at the Fairmont Vancouver Airport. “The
classics, such as chips and dips, are making a big comeback.

SELF CHECK 3.1.4

DIRECTION:

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Write T if the statement is true, and write F if otherwise. Write the letter your answer
on the blank provided at the right side of the test paper.

______1.Appetizers was originally introduced by the Athenians as a buffet in the

early third century B.C?
______2.Aperitifs came about by the Romans and was classified as a liquid
appetizer that typically contained alcohol?
______3.The word itself, “appetizer,” as being used in the Americas and England
in the1860s, is more of a local flavor than “hors d’oeuvres.”?
______4.Hors d’oeuvre literally means, “outside of the masterpiece.”?
______5. 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?
______6. The Ancient Romans and Greeks are depicted lounging with trays of
fresh fruit, wine, olives and cheese?
______7. “Appetizer” refers specifically to building the appetite?
______8. The word itself, “appetizer,” as being used in the Americas and
England in the1860s, is more of a local flavor than “hors d’oeuvres.”?
______9. The purposes for aperitifs were also meant to help with the imminent
digestion process?
______10. Prior to the nineteenth century, appetizers were typically available
throughout a meal?

ANSWER KEY 3.1.4

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1. T

2. T

3. T

4. T

5. T

6. T

7. T

8. T

9. T

10. T

Information Sheet No. 3.1.5

Nutritional values of appetizers

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Learning Objectives:

 At the end of the session, students should be able to understand the nutritional
facts and use of various components to classify the nutritional value of appetizer.

After reading this INFORMATION SHEET, YOU MUST be able to:

 To discuss the nutrition facts that can get from appetizers

 To explain the health benefits of appetizers

A Brief Introduction/History on this Learning Content

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 consumption .

Appetizers are like the prelude to a meal – they tempt your taste buds with
delicious flavors, preparing you for what is to come. Also known by the French
term Hors d’oeuvre, appetizers come in many forms from dips and dunkers to
salads and more. The nutrition facts and nutritional value of appetizers varies
greatly depending on the individual item – in this category you’ll find a vast
selection of appetizers including calories and nutritional information laid out
in an easy-to-use calorie chart. You can also refer to the nutrition label if you
are using a packaged appetizer for the nutrition facts

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Nutritional Insights

The nutrition facts for appetizers vary greatly depending on the particular item
you are considering. For example, chips and dip might have more carbs and
calories than a salad appetizer. In this section you will find a breakdown of
vitamin, mineral, and calorie content using the convenient calorie coun ter
provided.

Healthy Appetizers

If you peruse the menu at your favorite restaurant you are likely to see a wide
selection of appetizers that are battered and fried. These items are fine to enjoy
in moderation, but keep in mind that they are fairly high in carbs and fats.
Consider a healthier appetizer if you are planning an indulgent meal – something
like a Caprese salad, fresh bruschetta on whole wheat toast, or even a selection
of fresh fruit.

Minding Your Portions

As is true with any full-sized meal, it is important to mind your portion sizes
when enjoying appetizers. Refer to the calorie calculator for each item in this
chapter to determine its calorie, carbohydrate, fat, and protein content as well as
the portion size. Do not feel like you need to fill up on appetizers – a few bites

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may be all you need to enjoy the flavor while leaving room for your meal that is
to follow.

Health Benefits

The health benefits of appetizers vary according to the type of appetizer you
choose – refer to the calorie calculator for each item to determine its protein,
carbohydrate and fat content along with its vitamin and mineral content.

Reducing Your Hunger

If you do it right, enjoying an appetizer before your meal may actually hel p you
to eat less of your entrée. The key is to keep your appetizer small and to give your
body time to digest before moving on to your entrée. If you have a tendency to eat
quickly, you may end up overeating by the time your body registers the fact that
you are no longer hungry. Eating a small appetizer before your meal might help
your body to catch up.

Fortifying Your Meal

If you know that your meal is going to be indulgent or unhealthy, you can use an
appetizer as a means of “fortifying” your meal. Balance an unhealthy entrée with
a healthy appetizer to ensure that you still get the right amount of carbohydrate,
fats and protein from your meal. For example, if you are enjoying a cheeseburger
for dinner, consider a vegetable salad or soup as an appetizer.

SELF CHECK 3.1.5

DIRECTION:

Read each direction written in every type of test.

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A. ESSAY

1. What are the health benefits of an appetizer? (20points)

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ANSWER KEY 3.1.5

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1. What are the health benefits of an appetizer?

Health Benefits

The health benefits of appetizers vary according to the type of appetizer you
choose – refer to the calorie calculator for each item to determine its protein,
carbohydrate and fat content along with its vitamin and mineral content.

Reducing Your Hunger

If you do it right, enjoying an appetizer before your meal may actually help you
to eat less of your entrée. The key is to keep your appetizer small and to give your
body time to digest before moving on to your entrée. If you have a tendency to eat
quickly, you may end up overeating by the time your body registers the fact that
you are no longer hungry. Eating a small appetizer before your meal might help
your body to catch up.

Fortifying Your Meal

If you know that your meal is going to be indulgent or unhea lthy, you can
use an appetizer as a means of “fortifying” your meal. Balance an
unhealthy entrée with a healthy appetizer to ensure that you still get the
right amount of carbohydrate, fats and protein from your meal. For
example, if you are enjoying a cheeseburger for dinner, consider a
vegetable salad or soup as an appetizer

Information Sheet No. 3.1.6

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 Common culinary terms on appetizers which are used in the
industry

Learning Objectives:

 At the end of the session, students should be able to familiarize the common
culinary terms on appetizers which are used in the industry.

After reading this INFORMATION SHEET, YOU MUST be able to:

 To discuss the common culinary terms for appetizer

 To recite at least five common culinary term

A Brief Introduction/History on this Learning Content

Additives- Substances added to many foods to prevent spoilage or to improve

appearance, texture, flavor or nutrition. They might be synthetic materials copied from
nature or naturally occurring substance
Aerate: To incorporate air into a mixture by sifting or mixing.
Al Dente: Italian term meaning “to the tooth”. Used to describe mainly pasta that is
cooked until a slight resistance when bitten into
Allemande: Sauce made by adding lemon juice and liaison to veloute made from veal
stock.
Amino Acid: The base molecular component of proteins
Appetizers: Also known as first courses, small portioned hot or cold foods.
Aroma: The sensations as interpreted by the brain.
Bain Marie: Hot water bath used to gently cook food or keep food hot. Container for
holding food in a hot water bath.

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Baking Powder: A mixture of sodium bicarbonate and one or more acids, generally
cream of tartar or sodium aluminum sulfate, used to leaven baked goods. It releases
carbon dioxide gases if moisture is present. Single-acting baking powder released CO2
in the presence of moisture only. Double-acting baking powder releases CO2 upon
contact with moisture and more gas is released when heat is applied.
Baking: Dry-heat cooking method in which foods are surrounded by hot, dry air in a
closed environment similar to roasting.
Base: A substance the neutralizes an acid in a liquid solution.
Basic Sauces: Also known as leading or mother sauces, the foundation for the entire
classic repertoire of hot sauces. The five leading sauces (Bechamel, veloute, espagnole,
tomato, and hollandaise)
Baste: To moisten foods using their natural juices periodically during cooking.
Beat: To stir rapidly in a circular motion to make a smooth mixture, using a whisk,
spoon, or mixer.
Bechamel: A basic sauce made by thickening milk with a white roux and adding
seasonings.
Blanching: To briefly submerge in simmering water, boiling water, or fat to assist in the
preparation of foods
Bouquet Garni: Fresh herbs and vegetables tied into a cheesecloth bundle and used to
flavor sauces, soups, stocks, stews.
Brine: A mixture of salt, water, and seasoning used to preserve foods.
Broil: To expose food to direct heat on a rack or spit, often used for melting food like
cheese.
Brochette: Skewered hors d’oeuvres using meats, fish, shellfish, and vegetables and
grilled or broiled.
Brown: To cook over high heat (usually on the stove-top) to brown food.
Canape: A tiny open-faced sandwich served as an hors d’ouevre.
Caramelize: To heat sugar until it liquefies and becomes a syrup.
Chiffonade: A preparation of finely sliced or shredded leafy vegetables or herbs
Chips & Dips: are popular accompaniments to potato chips, crackers, and raw
vegetables.
Chop: To cut vegetables into large squares, usually specified by the recipe.
Clarified butter: also sometimes referred to as drawn butter, is a form of
“clean” butter where certain solids are removed and only the pure butterfat remains
Cocktails: are usually juices of orange, pineapple, grapefruit or tomatoes served with
cold sauce or salad dressings
Concasse: Peeled, seeded and diced tomato
Confit: Lightly cured meat, usually duck or goose, stewed in its own fat. Pieces are
packed in the fat and chilled for later use.
Cream: To beat ingredients (usually sugar and a fat) until smooth and fluffy.

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Crepe: is a thin pancake that is filled with many types of food, including meat and fruit.
Croquette: A food that has been pureed or bound with a thick sauce.
Cube: Like chopping, it is to cut food into small cubes, usually about 1/2 inch.
Dash: 1/8 teaspoon.
Deglaze: To swirl or stir in a liquid into a hot pan to lift away caramelized food particles.
Degrease: To remove fat from the surface of a liquid such as a stock or sauce by
skimming the surface.
Dice: To cut into small pieces, usually 1/4 to 1/8 chunks.
Dredging: To coat a food item in flour or ground crumbs prior to frying or sauteing.
Dress: To trim or clean an animal for cooking
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.
Dust: To coat lightly with a powdery ingredients, such as confectioners’ sugar or cocoa.
Egg Wash: A mixture of beaten eggs (whole eggs, yolks or whites) and a liquid, usually
water or milk, used to coat dough before baking
Emulsion: A uniform mixture of two unmixable liquids, such as oil and water, are forced
into a uniform distribution.
Espagnole: Also known as brown sauce, a basic sauce made of brown stock, mirepoix,
and tomatoes thickened with brown roux.
Essence: A sauce made from a concentrated vegetable juice.
Evaporation: Heated water that is turned into a gas a vaporizes.
FIFO: First In First Out. Inventory management system
Fillet: Removing the side of fish intact while removing all bones.
Finger food: are foods that can be picked up and eaten with fingers.
Flambe: Food flamed by use of alcohol for flavor
Fresh fruits & vegetables: Is the simplest appetizer. Fruits are good appetizer because
they give an attractive appearance, fragrance, appealing taste, and delicious flavor.
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 t/iny 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

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Hors D' Oeuvres: is small portion of highly seasoned foods. It is a combination of
canapes, olives, stuffed celery, pickled radishes, and fish
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 into very small pieces where uniformity or shape is not important.
Mise en Place: Meaning “Everything in place”, refers to the preparation and
organization of ingredients and equipment.
Omelet: a dish of beaten eggs cooked in a frying pan until firm, often with a filling added
while cooking, and usually served folded over
Pan Fry: Cook larger chunks of food over medium-heat, flipping once only.
Parboiling: To partial cook a food in simmering/boiling water. Similar to blanching, but
cooked for longer.
Par cooking: Partially cooking food by any cooking method.
Petite Salad: are small portions and usually display the characteristics found in most
salad.
Pinch: 1/16 teaspoon.
Poach: cook by simmering in a small amount of liquid
Purée: To mash or grind food until completely smooth.
Relishes/Crudites: are pickled item which are raw, crisp vegetables such as julienne
carrots or celery sticks.
Roast: Like baking but concerning meat or poultry, it is to cook food in an oven using
dry heat.
Roulade: Slice of meat, poultry or fish rolled around a stuffing.
Sachet: Containing herbs and spices used to flavor stocks, soups, and sauces. Easily
removable.
Sauté: To cook small pieces of food over a medium-high heat with oil in a pan, usually
to brown food.
Savory: Spied or seasoned foods, as opposed to sweet.
Scald: To heat a liquid, usually milk to just below boiling.
Sear: Brown food quickly over high heat, done as a preparatory step for further methods
such as braising or roasting
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
Steam: To cook food on a rack or in a steamer set over boiling or simmering water.

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Steep: To soak a dry ingredient in a liquid just under the boiling point to extract the
flavor, such as with tea.
Stew: To cook covered over low heat in a liquid for a substantial period of time.
Soufflé: a dish that is made from a sauce, egg yolks, beaten egg whites, and a flavoring
or purée (as of seafood, fruit, or vegetables) and baked until puffed up
Tempering: To slowly add hot liquid to eggs while stirring vigorously to slowly bring the
mixture up to temperature without curdling the eggs.
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, colored peel of a citrus fruit.

SELF CHECK 3.1.6

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DIRECTION:

Read each direction written in every type of test.

A. Fill the blank and right the correct answer

1.______________ also known as a first course, small portion of hot or cold food?
2.______________ skewered hors d’oeuvres using meats, fish, shellfish, and vegetables
and grilled or broiled?
3._____________ a tiny open-faced sandwich served as a hors d’ oeuvre?
4._____________ is popular accompaniments to potato chips, crackers, and raw
vegetables?
5._____________ is usually juices of orange, pineapple, grapefruit or tomatoes served with
cold sauce or salad dressings?
6.____________ is foods that can be picked up and eaten with fingers?
7.____________ is small portion of highly seasoned foods. It is a combination of canapes,
olives, stuffed celery, pickled radishes, and fish?
8.____________ meaning “Everything in place”, refers to the preparation and organization
of ingredients and equipment?
9.____________ is pickled item which are raw, crisp vegetables such as julienne carrots
or celery sticks?
10.__________ the outer, colored peel of a citrus fruit?

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ANSWER KEY 3.1.6

1. Appetizer

2. Brochette

3. Canape

4. Chips and dips

5. Cocktail

6. Finger food

7. Hors d’ oeuvre

8. Mise en place

9. Relishes and crudites

10. Zest

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 Information Sheet No. 3.1.7

Logical and time efficient work flow

Learning Objectives:
 At the end of the session, students should be able to understand the concept of
logical and time efficient work flow in the kitchen.

After reading this INFORMATION SHEET, YOU MUST be able to:

 To perform efficiently with the tasks assigned
 To understand the importance of logical and time efficient work flow

A Brief Introduction/History on this Learning Content

The running of the kitchen is the responsibility of the head chef, but it is necessary for
all kitchen staff to organize their daily tasks
so that productivity is maximized, and
wastage of food and labor is kept to a
minimum. 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.

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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.

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 SELF CHECK 3.1.7
DIRECTION:

Read each direction written in every type of test.

A. ESSAY

1. What is the value of logical and time efficient work flow? (20points)

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ANSWER KEY 3.1.7

A. ESSAY

1. What is the value of logical and time efficient work flow? (20points)

 The staff working in the kitchen must be organized and develop routine
procedures that will enable them to make the most efficient and effective use of
their work time.
 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.

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 Information Sheet No. 3.1.8

Waste minimization techniques and environmental

considerations in specific relation to salads

Learning Objectives:
 At the end of the session, students should be able to explain the benefits of waste
minimization techniques and environmental considerations in specific relation to
salad.
After reading this INFORMATION SHEET, YOU MUST be able to:
 To control the quantity of serving salad
 To determine the importance of food portion control regarding salad
 To understand the essence of waste minimization techniques and environmental
considerations in specific relation to salads

A Brief Introduction/History on this Learning Content

The term portion control refers to the control of the quantity of food served to each
customer. Preparing portions of consistent size is of utmost importance as customers

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will object to being served inadequate or inconsistent portion sizes. Serves which are of
an appropriate size for the purpose will also help to minimize food wastage. Salads
Portion control is an important process that should be carried out in every catering
establishment. It provides the chef with a clear indication of the correct amounts of food
to order and the yields which can be obtained from orders made. It also helps the chef
calculate the cost of each dish on a menu. Portion control is relatively easy to maintain
in the case of salads plated up in single portions, once a reasonable amount of food per
portion is determined. However in the case of bulk salads for a function, it is sometimes
difficult to determine the exact number of portions to prepare, as a majority of buffets
are served with the customer determining how much they require. In this situation,
portion amounts can be controlled to some extent by the size of the service equipment
and crockery used.

Ways to Reduce Wasted Food

Planning, prepping, and storing food can help your household waste less food. Below
are some tips to help you do just that:

Planning Tips

By simply making a list with weekly meals in mind, you can save money and time and
eat healthier food. If you buy no more than what you expect to use, you will be more
likely to keep it fresh and use it all.

Storage Tips

It is easy to overbuy or forget about fresh fruits and vegetables. Store fruits and
vegetables for maximum freshness; they’ll taste better and last longer, helping you to
eat more of them.

Prep Tips

Prepare perishable foods soon after buying. It will be easier to whip up meals or snacks
later in the week, saving time, effort, and money.

Thriftiness Tips

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Be mindful of old ingredients and leftovers you need to use up. You’ll waste less and
may even find a new favorite dish.

SELF CHECK 3.1.8

DIRECTION:

Read each direction written in every type of test.

A. ENUMERATION

1. What are the ways to Reduce Wasted Food?

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B. DEFINITION

2. What is portion control?

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C.ESSAY

3. What is the value of portion control?

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_____________________________________________________________________________________
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ANSWER KEY 3.1.8

A. ENUMERATION

1. What are the ways to Reduce Wasted Food?

 Planning Tips
 Storage Tips
 Prep Tips
 Thriftiness Tips

B. DEFINITION

2. What is portion control?

 Refers to the control of the quantity of food served to each customer

C.ESSAY

3. What is the value of portion control?

 Is an important process that should be carried out in every catering

establishment. It provides the chef with a clear indication of the correct amounts
of food to order and the yields which can be obtained from orders made. It also
helps the chef calculate the cost of each dish on a menu. Portion control is
relatively easy to maintain in the case of salads plated up in single portions, once
a reasonable amount of food per portion is determined. However in the case of
bulk salads for a function, it is sometimes difficult to determine the exact number

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 of portions to prepare, as a majority of buffets are served with the customer
determining how much they require.

Information Sheet No. 3.1.9

Preparation of dishes for customers within typical workplace time

constraints

Learning Objectives:
 At the end of the session, students should be able explain the preparation of
dishes for customers within typical workplace time constraints.

After reading this INFORMATION

SHEET, YOU MUST be able to:
 To understand and apply the knowledge on how to get ready in food preparation

A Brief Introduction/History on this Learning Content

There are seven steps that should be followed by those getting ready to prepare food in
order to avoid errors:
1. Know and observe rules for safety and sanitation
a. Personal hygiene and clean work habits of the workers

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 b. Cleaning agents, pesticides and similar poisonous materials should be clearly
marked and kept away from food.
c. Storage of food under conditions that protect it from contamination and retard
the growth of bacteria. Holding time and temperature are important factors in
food safety.
d. Strict observance of safety precautions because people in large kitchen work
with power tools, sharp instrument, and high temperature.

2. Understand specific requirement or assignment

- Time will be saved and expensive errors avoided by making sure that
directions are correctly understood before work begins.

3. Check recipe calculations to be sure that they are correct,

- Recipes frequently need to adjust for the numbers of portions required. Errors
are likely to occur when recipes are reduced, enlarged, or retyped a mistake
in only one item may spoil the product. A recipe is standardized by carefully
adjusting ingredients and their proportions to produce product of acceptable
quality and in amounts sufficient for the desired number of portions of
specified size.

4. Collect supplies that will be required immediately

- Time and effort can be saved if needed materials are available before
preparation begins; fewer errors can occur when work can proceed without
interruption to get supplies.

5. Assemble needed equipment be sure that it is available and in condition for use.
- The condition of the equipment should be ascertained before preparation
starts. Certain pieces of large equipment may be shared by more than one
department of the kitchen, and more than one person may be planning to use
it at the same time. The required use of equipment changes from day to day
because of menu selections or special catering, a shortage of equipment may
prohibit certain types of preparation.

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 6. Plan for the progress of work
- The assignment should be reviewed in terms of the number of different items
and the best order of preparation. The materials and equipment are arranged
in the work center so that the activities can go forward in the quickest, easiest
manner.

7. Allot time for the work to be done

- Timing is an important factor in preparation and service of high quality foods.
The majority of foods are best at the point when preparation is completed.
Rotation preparation is when preparation is done or started at successive time
periods so as to provide a continually fresh supply and insure best quality for
those who dine either early or late in a meal period. It is necessary to operate
within established time schedules when serving the public.

Cooking with Constraints

One of the most important skills in cooking is learning to take advantage of the
constraints on a dish, rather than seeing those constraints as mere limitations.

There are a variety of things that can act as constraints while cooking. A few of the most
common constraints are:

1. Limits on Time

There may be limited time for preparation, cooking, or serving. There may also be
unusual, mandatory sequencing constraints (e.g., needing prepare elements of a dish
out of order or with less than ideal amounts of time between cooking/serving stages).

2. Limits on Ingredients

Access to ingredients may be limited by their local availability, their price, or by special
dietary restrictions of the people for whom the dish is being prepared.

3. Limits on Skill

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Some dishes require technical skills to complete “properly” that may be too difficult for
a particular chef or that may be outside of the realm of possibility for the chef to perform.

4. Limits on Equipment

Some dishes require specialized equipment that may not be immediately available, may
be too expensive to acquire, or that a chef may be unable to use for a variety of other
reasons.

Though most people are willing to work around normal limitations, there is an important
difference between “working around” constraints and using them to one’s advantage.

Every dish will have a set of constraints (which can vary each time a chef prepares the
same dish). By identifying the most severe constraints the chef can

(a) Maximize the usefulness of each of those constraints and

(b) Focus the remainder of his or her attention/creativity on areas of the dish that are
not constrained.

Maximizing the Usefulness of A Constraint While Cooking

It is not uncommon for a chef to have time limitations while preparing a dish. Though
these constraints “limit” a wide range of possibilities for a particular dish, they can also
greatly simplify the dish’s overall preparation (if approached properly).

If, for instance, a chef wishes to create a gourmet pizza “from scratch” but only has two
hours to prepare, bake, and serve the dish, it is easy to view the time limit as directly
impeding the chef from creating the quality of pizza that was theoretically possible. It is
true that this limit on time will directly restrict an infinite set of possibilities that are
(theoretically) available to the chef to a very finite amount of possibilities that are
actually available to the chef, but the finite nature of that set of options does not
inherently affect the quality of the final pizza. Only the chef’s skill and creativity can
affect the quality of a dish.

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Viewed correctly, a time constraint (or any other type of constraint) simply creates a
manageable set of tools for a chef to utilize in a given situation. By identifying the set of
tools that are currently available, given the most severe constraints of the situation, a
chef is able to more effectively use those tools to his or her advantage.

Continuing with the pizza example, the chef will know that dish elements that cannot
fit into the allotted time will either need to be prepared in advance, acquired in a fully-
prepared state, or ruled out as possibilities for the dish.

If, for example, another constraint on the pizza is that it must contain slow-roasted
pulled pork, the chef will need to prepare the pork in advance or acquire the pork already
prepared from elsewhere. Neither of these options inherently affects the quality of the
pizza. Similarly, if the chef was merely wanting to incorporate slow-roasted pulled pork
into the dish, he or she may decide to simply discard those intentions–which, again,
does not inherently affect the quality of the dish.

In instances where there are multiple constraints (as in the case where the hypothetical
pizza must be prepared, baked, and served in two hours and must include slow-roasted
pulled pork), a chef is able to drastically reduce the set of available options for a dish,
resulting in a significantly more manageable task.

The main difference between being “limited” by constraints while cooking and liberated
by them is the resourcefulness and creativity of the chef (both of which can be improved
through practice).

Maximizing the Usefulness of Non-Constraints While Cooking

After creating an initial cooking plan based around the most severe constraints of a
particular dish, the next step for a chef is to determine how to best utilize non-
constraints to his or her advantage. Just as important as knowing the limits on the
available “tools” for preparing a particular dish know in which areas those tools aren’t
limited. By taking advantage of these areas, and incorporating tools from these areas, a
chef is able to maintain the highest degree of quality for a dish despite any previously
identified limitations/constraints. In situations where there are only minor constraints,
a chef is able to use his or her creativity to delve into a wide range of remaining
possibilities for completing a dish. That same creativity is what will allow a chef to use
a very limited set of possibilities (due to excessive constraints) to his or her advantage.
In the case of the pizza chef, perhaps he or she is able to compensate for the time limit
due to having access to a wide variety of ingredients across a wide price range (allowing
for the highest quality, fully-prepared ingredients to be acquired (“made from scratch;”

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just made elsewhere), but, perhaps, the chef also has a limited availability of ingredients.
As long as the chef doesn’t view these limitations as inherently affecting the quality of
the final pizza, he or she will undoubtedly be able to create a plan that makes the most
of the few(er) tools that are available in any situation.

Ultimately, except in the most extreme circumstances, it will only ever be a (skilled)
chef’s lack of creativity or resourcefulness that will negatively impact the quality of a
final dish

SELF CHECK 3.1.9

DIRECTION:

Read each direction written in every type of test.

A. ENUMERATION

1. There are seven steps that should be followed by those getting ready to prepare food
in order to avoid errors: what are those? (3points each)

 ______________________________________________________________________________
 ______________________________________________________________________________
 ______________________________________________________________________________
 ______________________________________________________________________________
 ______________________________________________________________________________
 ______________________________________________________________________________
 ______________________________________________________________________________

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2. List down the most common constraints during preparation of the dish? (4points)

 ______________________________________________________________________________
 ______________________________________________________________________________
 ______________________________________________________________________________
 ______________________________________________________________________________

ANSWER KEY 3.1.9

A. ENUMERATION

1. There are seven steps that should be followed by those getting ready to prepare food
in order to avoid errors: what are those?

 Know and observe rules for safety and sanitation

 Understand specific requirement or assignment
 Check recipe calculations to be sure that they are correct
 Collect supplies that will be required immediately
 Assemble needed equipment be sure that it is available and in condition
for use.
 Plan for the progress of work
 Allot time for the work to be done

2. List down the most common constraints during preparation of the dish?

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  Limits on Time
 Limits on Ingredients
 Limits on Skill
 Limits on Equipment

Information Sheet No. 3.2.1

Kinds and Variety of appetizer

Learning Objectives:

 At the end of the session, students should be able to identify the kinds and variety
of appetizer

After reading this INFORMATION SHEET, YOU MUST be able to:

 To prepare and demonstrate varieties of appetizer

A Brief Introduction/History on this Learning Content

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Appetizers are foods which stimulate the appetite, through their attractive appearance,
fragrance or appealing flavor. It is a small pieces or portions of highly seasoned food,
usually served before a meal to induce and stimulate one’s appetite. It gives appreciation
to the food we eat. A good appetizer, whether hot or cold should be light and served in
small quantities, Fresh vegetable and salads, fruits, or meat or even fish can be made
into appetizers.

Appetizers are a first course, often served at an informal time before a meal. They are
usually finger foods served before a dinner, or they may be the main fare served along
with various drinks for a cocktail party or an informal gathering. These bite-sized foods
can be both delicious and attractive, and they come in a vast array of possibilities.

Hot and Cold Appetizers

Miscellaneous hors d ‘oeuvres

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These are variety of food both hot and cold served as
appetizers. The serving is smaller in unit size or portion
size that can be eaten with forks from small plates or with
fingers.

1. Antipasto –is the traditional first course of a formal

Italian meal. Typical ingredients of a traditional
antipasto include cured meats, olives, pepperoncini,
mushrooms, anchovies, artichoke hearts, various
cheeses, pickled meats, and vegetables in oil or vinegar. This includes the following:

 Cured meats – Salami, prosciutto, bologna, boiled ham

 Seafood items-Canned items like sardines, anchovies, and tuna
 Cheeses – provolone, mozzarella
 Hard cooked egg and stuffed eggs
 Relishes – raw vegetables
 Mushrooms and other vegetables

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.

4. Caviar – salted roe, or eggs, of the sturgeon. Any

product labeled caviar must come from sturgeon. Roe
from any other fish must be labeled as such (white
fish caviar)

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5. Amuse Bouche – a tiny appetizer or hors d’ oeuvres
offered to guest seated at their tables either before or
after they have ordered from the menu. It is an
opportunity to showcase an aspect of the chef’s
cooking style and talent and to welcome the guest.
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 the few
drops of sauce and garnish. The chefs don’t use a separate
category of recipe for these items but just give a different
presentation, garnish or sauce.

Cocktails

Cocktail appetizers are made of seafood or fruit, usually with a tart or tangy sauce.
These appetizers are always served chilled, often on a bed of crushed ice.

Kinds of Cocktail Appetizers

1. Oysters and Clams on the half shell

2. Shrimps
3.Crab Meat
4. Lobster
5. Fruits
6. Firm flaked white fish

Relishes

Relishes are raw or pickled vegetables cut into attractive shapes served as appetizer.
Relishes include two categories:

1. Raw vegetables with dips

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This is known as crudités. Cru in French means “raw”.
Common bite size, cut raw vegetables served with dips are:

Celery Radishes, Green and Red pepper Zucchini , Cucumber, Carrots ,

Cauliflower, Broccoli florets, Broccoli Stems, Cherry Tomatoes Scallions

Dips

Accompaniment to raw vegetables is sometime potato chips and crackers. Any mixture
of spreads can be used as dips. Proper consistency is important to any dip. It must
not be so thick that it cannot be scooped up without breaking the cracker. It must be
thick enough to stick to the items used as dippers. Thin or soften them by adding
mayonnaise, cream or other appropriate liquid. Sauces and salad dressings can be
used as dips.

 Pickled items. Includes variety of items like

cucumber pickles, olives, watermelon pickles,
pickled peppers, spiced beets, and other preserved
fruits and vegetables.

Canapés

Bite-size open faced sandwiches consist of tiny portions of food presented on bases of
bread, toast, or pastry easily handled and eaten.

Canapés Consists of Three Parts

1. Base – holds the spread and garnish. Crackers and

toasts are firmer and give a pleasing texture and
crispness to the canapes.
2. Spread – placed on top of the base so the garnish
sticks to it without falling off.
Three types of spreads

a.)Flavored butter – made from softened butters with flavorings.

b.) Flavored Cream Cheese-made from flavored butters, except cream cheese is
substituted for the butter. Mixture of cream and butter can be used.

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c.) 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.
Food items used to decorate canapés

a) Vegetables, pickles and relishes

Radish slices Pickled onions Tomatoes Olives Chutney Parsley
Pickles Asparagus tips Capers Cucumber slices Pimiento
b) Fish
Smoked oysters Smoked
Salmon Shrimp
Caviar Tuna flakes Sardines Lobster chunks or slices
c) Meats
Ham Salami Roast Beef Chicken or Turkey
d) Cheese, hard cooked egg slices

Guidelines for Assembling Canapés

1. Good mise en place is essential.

In making canapés especially for large functions, all bases, spreads and garnishes must
be prepared ahead of time so that final assembly may go quickly and smoothly.

2. Assemble as close as possible to serving time. A base quickly become soggy, and
spread and garnishes dry out easily. After placing them in a tray, cover them lightly with
plastic and held for a short time under refrigeration. Safe food handling and storage
must be observed.

3. Select harmonious flavor combinations in spreads and garnish such as:

 Mustard and ham

 Lemon butter and caviar
 Pimiento cream cheese and sardines
 Tuna salad and capers
 Anchovy butter, hard cooked egg slice and olive.

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4. Make sure that at least one of the ingredients is spicy in flavor. A bland canapé has
little value as an appetizer.
5. Use high quality ingredients. Leftover can be used for canapés, but they must be
carefully handled and stored to retain freshness.
6. Keep it simple. Simple meat arrangements are more attractive than extravagant
one. Be sure that canapés hold together and do not fall apart in the customers hands.
7. Arrange canapés carefully and attractively on trays. Each tray should carry an
assortment of flavor and textures, so there is something for every taste.
Fresh Fruits and Vegetables

Perhaps the simplest appetizer is an arrangement of

fresh fruits or vegetables. Health-conscious guests will
be grateful for a tasty selection of fresh fare at your
party. With fresh veggie or fruit appetizers,
presentation is key. Choose a variety of items that are
complementary in color, and then cut them in
attractive shapes. For example, you could serve a platter of thinly sliced cucumbers,
chunks of red bell pepper and baby carrots. For a fruit tray, consider serving red and
green grapes, as well as chunks of mango with toothpicks inserted in them. Since
appetizers should always be easy to pick up with the fingers, and should never be drippy
or messy, you may need to avoid certain fruits or veggies (for example, chunks of
avocado or watermelon are probably not the best appetizer choices).

Fruit and Cheese Trays

Fruit and cheese pair well together, especially when

served without a meal following. Provide a sampling
of three to five cheeses for your guests. Cut firm and
semi-firm cheeses into bite sized cubes or small
slices and arrange these on the serving tray. Place
whole wheels of soft cheeses such as Brie onto the tray with a cheese spreader. Provide
crackers to spread soft cheeses onto. Opt for mild-flavored crackers such as rice
crackers or water crackers so they do not mask the flavor of the cheese. Slice apples
and pears into slender wedges and dip into water with a teaspoon of lemon in it to keep
the fruit from browning on the tray. Rinse off red or black seedless grapes and trim
larger bunches into clusters small enough to be held in a hand. Arrange the fruit and
crackers around the edge of the platter with the cheeses in the center. Have small plates
and cheese forks on hand for the guests to serve themselves.

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 SELF CHECK 3.2.1

DIRECTION:

Read each direction written in every type of test.

A. ENUMERATION

1. What are two variety of an appetizer? (3points)

___________________ ____________________

2. What are the kinds of miscellaneous hors d ‘oeuvres? (5points)

__________________________ _______________________________ __________________________
__________________________ ______________________________

3. What are the kinds of cocktail appetizers? (6points)

__________________________ _____________________________ ___________________________
__________________________ ______________________________ ___________________________

B.DEFINITION

4. What is Canape? (2points)

_____________________________________________________________________________________
_____________________________________________________________________________________

5. What is cocktail? (2points)

_____________________________________________________________________________________
_____________________________________________________________________________________

6. What is a relish? (2points)

_____________________________________________________________________________________
_____________________________________________________________________________________

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ANSWER KEY 3.2.1

A. ENUMERATION

1. What are two variety of an appetizer?

 Hot
 Cold

2. What are the kinds of miscellaneous hors d ‘oeuvres?

 Antipasto
 Bruschetta
 Tapas
 Caviar
 Amuse Bouche

3. What are the kinds of cocktail appetizers?

 Oysters and Clams on the half shell
 Shrimps
Crab Meat
 Lobster
 Fruits
 Firm flaked white fish

B.DEFINITION

4. What is Canape?
is a type of hors d’œuvre, a small, prepared and usually decorative food, consisting of a
small piece of bread, puff pastry, or a cracker topped with some savory food, held in the
fingers and often eaten in one bite.

5. What is Cocktail?
Cocktail appetizers are made of seafood or fruit, usually with a tart or tangy sauce.
These appetizers are always served chilled, often on a bed of crushed ice

6. What is a relish?
Relishes are raw or pickled vegetables cut into attractive shapes served as appetizer.

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 Information Sheet No. 3.2.2

Tools and equipment needed in preparing appetizer

Learning Objectives:

 At the end of the session, students should be able to familiarize the tools and
equipment needed in preparing appetizer

After reading this INFORMATION SHEET, YOU MUST be able to:

 To identify the tools and equipment needed in preparing appetizer

A Brief Introduction/History on this Learning Content

Kitchen Tools and Equipment

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

2. Rubber spatula – used to scrape off contents of bowls.

3. Channel knife – small hand tool in making garni

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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 fruits and

vegetables.

9. Butter curler – used for making butter curls.

10. Cutting board – board for cutting fruits and

vegetables.

11. Kitchen shear – cutting device for ingredients

like scissors.

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12. Potato Masher – designed to press potato and cooked vegetables.

13. Chiller – for keeping cold foods chilled for service.

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.

2. Measuring cups – is used to measure dry ingredients. They

come in various sizes and volumes.

3. Glass measuring cup – container which is usually

transparent. It is smooth in the inside with the
graduation mark on the outside to read. This is used for
measuring liquid ingredients like water and oil.

4. Mixing bowls – these containers 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.

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6. Paring knife- is used to remove the skin covering of fruit
and vegetables.

7. Fork is used to combine ingredients.

8. Container of different sizes and shapes.

9. Cooking range/stove-A kitchen stove, often called simply

a stove or a cooker, is a kitchen appliance designed for the
purpose of cooking food. Kitchen stoves rely on the application of
direct heat for the cooking process and may also contain an oven,
used for baking.

10. Refrigerator- an appliance or compartment which is artificially

kept cool and used to store food and drink. Modern refrigerators
generally make use of the cooling effect produced when a volatile
liquid is forced to evaporate in a sealed system in which it can be
condensed back to liquid outside the refrigerator

11. Strainer/colander- a device having holes punched in it or made of crossed wires

for separating solid matter from a liquid.

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 SELF CHECK 3.2.2

DIRECTION:

Read each question carefully and choose the best answer to each one.

1.______ an appliance or compartment which is artificially kept cool and used to store
food and drink?
A. Refrigerator
B. Freezer
C. Oven

2.______ this is used for measuring liquid ingredients like water and oil?
A. Measuring glass
B. Measuring spoon
C. Weight scale

3.______ used for trimming and paring fruits and vegetables?

A. Chef knife
B. Paring knife
C. Cleaver knife

4.______ a cutting device use for ingredients like scissors?

A. Kitchen Shear
B. Spatula
C. Bread knife

5.______ these containers have smooth, rounded interior surfaces with no creases to
retain some mixture?
A. Dinner plate
B. Mixing bowl
C. Soup bowl

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ANSWER KEY 3.2.2

1. A

2. A

3. B

4. A

5. B

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 Information Sheet No. 3.2.3

Historical development of appetizer

Learning Objectives:

 At the end of the session, students should be able to find the historical
development of appetizer
After reading this INFORMATION SHEET, YOU MUST be able to:

 To discuss the historical development of appetizer

A Brief Introduction/History on this Learning Content

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.

In European cuisine a hors d'oeuvre French: hors-d'œuvre, appetizer or starter is a

small dish served before a meal. Some hors d'oeuvres are served cold, others hot. Hors
d'oeuvres may be served at the dinner table as a part of the meal, or they may be served
before seating. Formerly, hors d'oeuvres were also served between courses. Typically
smaller than a main dish, it is often designed to be eaten by hand (with minimal use of
cutlery).

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Names

Hors-d'œuvre in French literally means "outside the work" — that is, "not part of the
ordinary set of courses in a meal" or perhaps more accurately a dish which is appendant
to or supportive of the main course. The French spelling is the same for singular and
plural usage; in English, the typographic ligature is usually replaced by the digraph,
with the plural commonly written hors d'oeuvres and pronounced. The hors d'oeuvre is
also known as the starter or entrée.

Origins

A small number of food historians believe that the tradition may have begun in Russia,
where small snacks of fish, caviar and meats were common after long travels. However,
it may be that the custom originated in China, possibly coming through Steppes, into
Russia, Scandinavia, France and other European countries. The tradition may have
reached Italy, Greece and the Balkan nations through Russia or Persia. Many national
customs are related, including the Swedish smörgåsbord, Russian zakuska, Lebanese
mezze, and Italian antipasto. During the Roman Period the meal practice was to have
two main courses which were supplemented before the meal with small amounts of fish,
vegetables, cheeses, olives and even stuffed dormice. These would be served at the start
of the meal known as either gustatio or promulsis. The Greeks called the appetizer
course propoma.

French etymology

During the middle Ages formal French meals were served with entremets between the
serving of plates. These secondary dishes could be either actual food dishes, or elaborate
displays and even dramatic or musical presentations. In the 14th century, recipes for
entremets were mostly made with meat, fish, pork and vegetables. By the 15th century
the elaborate display and performances were served up between courses, and could be
edible or displays of subjects relevant to the host, created in butter sculpture or other
types of crafted work. With the introduction in the 17th century of service à la française,

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where all the dishes are laid out at once in very rigid symmetrical fashion, entremets
began to change in meaning but were still mainly savory. Along with this came elaborate
silver and ceramic table displays as well as pièces montées. The entremets were placed
between the other dishes within the main work of the meal.

Hors-d'oeuvres (1623) by Pieter Claesz

At about this time in the 17th century, smaller dishes began to be served by being placed
outside the main work of symmetrically placed dishes. These were known as hors
d'oeuvre. Hors d'oeuvres were originally served as a canapé of small toasted bread with
a savoury topping before a meal.The first mention of the food item was by François
Massialot in 1691, mentioned in his book: Le cuisinier roial et bourgeois (The Royal and
Bourgeois Cook) and explained as "Certain dishes served in addition to those one might
expect in the normal composition of the feast". In the French publication Les plaisirs de
la table, Edouard Nignon stated that hors d'oeuvres originated in Asia. He went on to
state that the French considered hors-d'oeuvres to be superfluous to a well cooked meal.
Service à la française continued in Europe until the early 19th century. After the 19th
century the entremet would become almost exclusively a sweet dish or dessert with the
British custom of the "savory" being the only remaining tradition of the savory entremet.

The style of formal dining changed drastically in the 19th century, becoming successive
courses served one after the other over a period of time. Some traditional hors d'oeuvres
would remain on the table throughout the meal. These included olives, nuts, celery and
radishes. The changing, contemporary hors d'oeuvres, sometimes called "dainty dishes"
became more complicated in preparation. Pastries, with meat and cream sauces among
other elaborate items, had become a course served after the soup.

English savories

Food in England is heavily influenced by other countries due to the island nation's
dependence on importing outside goods and sometimes, inspiration. Many English
culinary words and customs have been directly borrowed from the original French (some
completely Anglicized in spelling) such as: cuisine, sirloin, pastry and omelet which
came from the 18th century and earlier. In the late 19th and early 20th century, even
more words, foods and customs from culinary France made their way into England,
such as éclair, casserole, à la carte, rotisserie and hors d'oeuvre.

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The custom of the savory course is of British origin and comes towards the end of the
meal, before dessert or sweets or even after the dessert, in contrast to the hors d'oeuvre,
which is served before the meal. The British favored the savory course as a palate
cleanser before drinking after the meal, which made the hors d'oeuvre before the meal
unnecessary. The savory is generally small, well spiced and often served hot, requiring
cooking just before serving. In the Victorian and Edwardian periods, savories included
such toppings as fried oysters wrapped in bacon, and Scotch woodcock, which was a
savory made of scrambled eggs, ground black pepper and Gentleman's Relish on
buttered toast, served hot. In France, cheese was often part of the savory course or
added with simple fruit as a dessert. A typical Edwardian dinner might consist of up to
four courses that include two soups, two types of fish, two meats, ending with several
savories then sweets.

American appetizers and cocktail hors d'oeuvres

The term appetizer is a synonym for hors d'oeuvre. It was first used in the United States
and England simultaneously in 1860. Americans also use the term to define the first of
three courses in a meal, which were optional and generally set on the table before guests
were seated. Drinks before dinner became a custom towards the end of the 19th century.
As this new fashion caught on, the British took inspiration from the French to begin
serving hors d'oeuvres before dinner. A cocktail party is considered a small gathering
with mixed drinks and light snacks. Hors d'oeuvres may be served as the only food
offering at cocktail parties and receptions, where no dinner is served afterward. After
the end of prohibition in the United States, the cocktail party gained acceptance. Prior
to the First World War, American dinner guests would be expected to enter the dining
room immediately where drinks would be served at the table with appetizers. This
changed by the 1920s, when hors d'oeuvres were served prior to a non-alcoholic
cocktail; however, after the repeal of Prohibition in the United States, cocktail parties
became popular with many different hors d'oeuvres meant as something to help counter
the stronger drinks. It is the cocktail party that helped transfer the hors d'oeuvres from
the formal dining table to the mobility of the serving tray. These appetizers passed
around the cocktail party may also be referred to as canapés

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Brief History of Appetizers and hors of d’oeuvre

Appetizers and hors of d’oeuvre the latter literally meaning “outside of the work”-
assume a wide variety of forms in American dining. Late twenty century dictionaries
treat appetizers and hors d’oeuvres –popularly understood to be bite-sized finger foods
offered at cocktail parties and receptions – as synonyms. Americans also use “appetizer”
to indicate the first course eaten when seated at table in a three course (appetizer, main
course, dessert) meal. Virtually all cultures have indulged in pre-prandial morsels
designed to whet the appetite for more substantial across cultures in offering salty foods
as stimulants.
The ancient Greeks and Romans sampled bits of fish, seasoned vegetables, cheese
and olives while the Renaissance Italian writer Platina recommended thin rolls of grilled
veal to stimulate the appetite for food and drink. Wealthy Frenchmen picked at hors
d’oeuvre throughout fancy meals from the late seventeenth through the mid-nineteenth
centuries, when little plates and their suggested contents – ranging from oysters, stuffed
eggs and plates to slices of beef tongue or braised quails were shown on table layouts
illustrating dinners served a la française.
Those American who emulated that French model a variety of hors of d’oeuvre (the plural
is used only in English) part of the American table and offered them throughout the
meal as a palate refresher, until the desserts were served. Styles of service changed
radically in the nineteenth century, evolving to the successive, multi course structure
of formal contemporary meals. The role of hors d’oeuvres in the structure of meal
changed as well. Although simple hors d’oeuvres such as olives, radishes, celery and
nuts remained on the table throughout the meal, by the late nineteenth century, more
complicated hors d’oeuvres, sometimes called “dainty dishes” – such as small pastry
cases filled with bits of meat in creamy sauce - had become a separate course after the
soup was served.

The term “appetizers” seems to have appeared nearly simultaneously in England and
America in the 1860s simply to provide an Anglophone equivalent for the French hors
d’oeuvre. By the 1890s, both appetizers and hors d’oeuvres could appear within the
same elegant menu. One writer in 1896 describes appetizers as an optional first course
preceding soup that is set on the table prior to a party’s entering the dining room. These
appetizers were most often raw oysters or clams, but they might be small canapés, such

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as caviar on toast. The writer assumed that celery, salted nuts and the like would fill
the table throughout the meal and she described the host to place these “various hors
d’oeuvres within reach of each guest , these appetizers serving to fill in the time between
course.”

SELF CHECK 3.2.3

DIRECTION:

Read each statement below carefully. Place a T on the line if you think a statement is
TRUE. Place an F on the line if you think the statement is FALSE.

______ 1. “Dessert” refers specifically to building the appetite?

______2. Hors d’oeuvre literally means, “outside of the masterpiece.”?
______3. Hors-d’œuvre in French literally means “outside the work”?
______4. The hors d’oeuvre is also known as the starter or entrée?
______5. The French called the appetizer course propoma?
______6. In the 14th century, recipes for entremets were mostly made with meat, fish,
pork and vegetables?
______7. By the 15th century the elaborate display and performances were served up
between courses, and could be edible or displays of subjects relevant to the host, created
in butter sculpture or other types of crafted work?
______8. At about this time in the 17th century, smaller dishes began to be served by
being placed outside the main work of symmetrically placed dishes?
______9. Hors d’oeuvres were originally served as a canapé of small toasted bread with
a savory topping before a meal?
______10. Americans also use “appetizer” to indicate the first course eaten when seated
at table in a three course (appetizer, main course, dessert) meal?

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ANSWER KEY 3.2.3

1. F (Appetizer)

2. T

3. T

4. T

5. F (Greek)

6. T

7. T

8. T

9. T

10. T

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 Information Sheet No. 3.2.4

Hot and Cold Appetizer

Learning Objectives:

 At the end of the session, students should be able to determine the difference
between hot and cold appetizer
After reading this INFORMATION SHEET, YOU MUST be able to:

 To enumerate hot and cold appetizer

 To perform and demonstrate both hot and cold
appetizer

A Brief Introduction/History on this Learning Content

Hot Appetizer

Tapas

A tapa is an appetizer or snack in Spanish cuisine and translates to small portion of

any kind of Spanish cuisine. Tapa may be cold or hot. In some bars and restaurants in
Spain and across the globe, tapas have evolved into a more sophisticated cuisine. Tapas
can be combined to make a full meal.

Tapa may be cold (such as mixed olives and cheese) or hot (such as chopitos, which are
battered, fried baby squid).

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In some bars and restaurants in Spain and across the globe, tapas have evolved into a
more sophisticated cuisine. Tapas can be combined to make a full meal. In some Central
American countries, such snacks are known as bocas. In parts of Mexico, similar dishes
are called botanas.

Spanish omelet

No doubt about it, the tortilla Española is the most commonly

served dish in Spain and is also known as a tortilla de patata or
potato omelet. It is such a popular dish; some call it "the national
dish of Spain." It is made of 3 simple ingredients: eggs, potatoes,
and onions. It is not only served as a tapa, but also as a main
dish for a meal and a filling for sandwiches.

Ham croquette

Croquetas or croquettes are a small, lightly breaded and fried sort

of fritter. They are a sure hit as a tapa or an afternoon snack with
a glass of beer or wine. These croquetas de jamón are creamy and
smooth and very tasty. A bechamel and ham mixture turns into
dough that you roll into logs and coat with egg and breadcrumbs-
-then the croquettes are fried to golden brown.

Hors d’ oeuvres

Hors-d'oeuvres (pronounced "or-DERVS") is small one- or two-

bite items that are served before dinner, usually accompanied by
cocktails. As well, hors-d'oeuvres may be served at a cocktail
party where a full dinner is not being served. Hors-d'oeuvres can
be served at a table or passed on trays among guests. Note that the word appetizer is
sometimes used interchangeably with the word hors-d'oeuvres, which can lead to
confusion in cases where the word appetizer is understood to mean the first course of a
meal. There's no hard and fast rule, but in general, an hors-d'oeuvre is served before a
meal, and an appetizer is part of a meal.

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Technically, the word hors-d'oeuvre, without an 's' at the end,
can be used to indicate the singular and also the plural form
of the word, but in America, at least, it's normal to say hors-
d'oeuvres (plural) to mean more than one.

Types of Hors d'Oeuvres

There are a few general categories of hors-d'oeuvres. Canapés

are a type of hors-d'oeuvre constructed of a base of made of
bread, pastry, crackers or something similar, with some sort
of spread such as flavored cream cheese or butter, and then a topping. The topping can
be practically any sort of meat, seafood, vegetable, fruit, and so on. Think of crab and
avocado toasts, bruschetta with olive tapenade and mushrooms, or toasts topped with
tuna and red pepper mousse. Another sort of hors-d'oeuvres would be small items
served on a skewer, stick or toothpick such as grilled shrimp, satay beef skewers, or
cheese and fruit kebabs. These can be artistically arranged; alternating items for color
as well as a blend of flavors, or the sticks can be dedicated to one item.

Small pastry shells filled with some savory or sweet ingredient would also be a type of
hors-d'oeuvre. An elegant example is caviar and creme fraiche tarts, while a simple one
would be mini-quiches. Small fried items such as turnovers, empanadas, samosas, and
egg rolls are often served with a dipping sauce.

Crudité platters (cut raw vegetables served with a dip) or even dips served with crackers
or chips can be considered hors d'oeuvres as well. Indeed, a simple bowl of nuts would
be hors-d'oeuvres if served with drinks before dinner. Think of a dish of citrus marinated
olives served with crackers or gougeres.

Deviled eggs are a classic, crowd-pleasing hors d'oeuvre that has many variations.
There's really no limit to what sort of item can be considered an hors-d'oeuvre, provided
it is small (one to two bites) and is served before dinner or in place of dinner at a cocktail
party.

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Cold Appetizer

Canapes

A canapé is a type of hors d’œuvre, a small, prepared and usually decorative food,
consisting of a small piece of bread, puff pastry, or a cracker topped with some savory
food, held in the fingers and often eaten in one bite.

Antipasto

Antipasto is the traditional first course of a formal Italian

meal. Typical ingredients of a traditional antipasto include
cured meats, olives, peperoncini, mushrooms, anchovies, artichoke hearts, various
cheeses, pickled meats, and vegetables in oil or vinegar.

Relish

A relish is a cooked and pickled product made of chopped

vegetables, fruits or herbs, and is a food item typically used
as a condiment, in particular to enhance a staple. Examples
are chutneys and the North American relish, a pickled cucumber jam eaten with hot
dogs or hamburgers.

Pates

Pâté is a paste, pie or loaf consisting of forcemeat that at

least contains liver. Common additions include ground meat
from pork, poultry, fish or beef, fat, vegetables, herbs,
spices, and either wine or brandy.

Terrines

A terrine, in French cuisine is a pâté made in a pottery

container, also called a terrine. Terrines are usually served
cold or at room temperature.

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Cocktails

Are usually juices of orange, pineapple, grapefruit or tomatoes served

with cold salad dressings. It 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 a small portion of highly seasoned food. 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.

Meal and Cheese

Meat or cheese trays are another appetizer option and feature

a variety of meats and cheeses for guests to choose from. Meat trays offer cold cuts
ranging from salami, pepperoni, ham, roast beef, and turkey. Cheese trays frequently
include American, Swiss, cheddar, hot pepper, and sometimes exotic cheeses such as
brie. Sandwich rolls are often included on meat and cheese trays so guests can make
sandwiches, but the meats and cheeses can also be served alone as finger foods.

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 SELF CHECK 3.2.4
DIRECTION:

Read each statement or question below carefully and fill in the blank(s) with the correct
answer.

1. A ____________ is an appetizer or snack in Spanish cuisine and translates to

small portion of any kind of Spanish cuisine?
2. The tortilla Española is the most commonly served dish in Spain and is also
known as a tortilla de patata or ___________________?
3. Croquetas or __________________ are a small, lightly breaded and fried sort of
fritter?
4.____________ are a type of hors-d'oeuvre constructed of a base of made of bread,
pastry, crackers or something similar, with some sort of spread such as flavored
cream cheese or butter, and then a topping?
5. Antipasto is the traditional first course of a formal ___________________ meal?
6. A _____________ is a cooked and pickled product made of chopped vegetables,
fruits or herbs, and is a food item typically used as a condiment, in particular to
enhance a staple?
7. _________ is a paste, pie or loaf consisting of forcemeat that at least contains
liver?
8. A terrine, in __________ cuisine is a pâté made in a pottery container, also
called a terrine?
9._________trays offer cold cuts ranging from salami, pepperoni, ham, roast beef,
and turkey?
10.___________ trays frequently include American, Swiss, cheddar, hot pepper,
and sometimes exotic cheeses such as brie?

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ANSWER KEY 3.2.4

1. Tapa

2. Potato omelet

3. Croquette

4. Canape

5. Italian

6. Relish

7. Pate

8. French

9. Meat

10. Cheese

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 Information Sheet No. 3.2.5

Nutritional values of appetizers

Learning Objectives:

 At the end of the session, students should be able to understand the nutritional
facts and use of various components to classify the nutritional value of appetizer.

After reading this INFORMATION SHEET, YOU MUST be able to:

 To discuss the nutrition facts that can get from appetizers

 To explain the health benefits of appetizers

A Brief Introduction/History on this Learning Content

Appetizers are like the prelude to a meal – they tempt your taste buds with
delicious flavors, preparing you for what is to come. Also known by the French

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term Hors d’oeuvre, appetizers come in many forms from dips and dunkers to
salads and more. The nutrition facts and nutritional value of appetizers varies
greatly depending on the individual item – in this category you’ll find a vast
selection of appetizers including calories and nutri tional information laid out
in an easy-to-use calorie chart. You can also refer to the nutrition label if you
are using a packaged appetizer for the nutrition facts

Nutritional Insights

The nutrition facts for appetizers vary greatly depending on the pa rticular item
you are considering. For example, chips and dip might have more carbs and
calories than a salad appetizer. In this section you will find a breakdown of
vitamin, mineral, and calorie content using the convenient calorie counter
provided.

Healthy Appetizers

If you peruse the menu at your favorite restaurant you are likely to see a wide
selection of appetizers that are battered and fried. These items are fine to enjoy
in moderation, but keep in mind that they are fairly high in carbs and fats.
Consider a healthier appetizer if you are planning an indulgent meal – something
like a Caprese salad, fresh bruschetta on whole wheat toast, or e ven a selection
of fresh fruit.

Minding Your Portions

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As is true with any full-sized meal, it is important to mind your portion sizes
when enjoying appetizers. Refer to the calorie calculator for each item in this
chapter to determine its calorie, carbohydrate, fat, and protein content as well as
the portion size. Do not feel like you need to fill up on appetizers – a few bites
may be all you need to enjoy the flavor while leaving room for your meal that is
to follow.

Health Benefits

The health benefits of appetizers vary according to the type of appetizer you
choose – refer to the calorie calculator for each item to determine its protein,
carbohydrate and fat content along with its vitamin and mineral content.

Reducing Your Hunger

If you do it right, enjoying an appetizer before your meal may actually help you
to eat less of your entrée. The key is to keep your appetizer small and to give your
body time to digest before moving on to your entrée. If you have a tendency to eat
quickly, you may end up overeating by the time your body registers the fact that
you are no longer hungry. Eating a small appetizer before your meal might help
your body to catch up.

Fortifying Your Meal

If you know that your meal is going to be indulgent or unhealthy, you can use an
appetizer as a means of “fortifying” your meal. Balance an unhealthy entrée with
a healthy appetizer to ensure that you still get the right amount of carbohy drate,
fats and protein from your meal. For example, if you are enjoying a cheeseburger
for dinner, consider a vegetable salad or soup as an appetizer.

What Is the Meaning of Nutritional Value?

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 consumption.

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Nutrition Facts Label

The Nutrition Label

The U.S. Food and Drug Administration mandated food labeling in 1990 under the
Nutrition Labeling and Education Act (NLEA). In 1994, food companies were required
by law to use the new food label on all packaging. However, it has been almost 20 years
since the label has been re-examined and analyzed to better serve consumers.
The food label provides facts on calories and serving size, fat, sugar, sodium,
carbohydrate, protein, vitamin, and mineral intake based on a 2,000 calorie diet.

The Ingredient List

The ingredient list is loaded with valuable information however, is often overlooked.
Ingredients are key to determining exactly what food is made of and ultimately,
nutritional facts. For example, many people don't realize a food marketed as a whole
grain food that lists enriched wheat flour as the first ingredient, is primarily ordinary
refined flour. Therefore, the whole grain claim would not be entirely fact. This could only
be determined by reading the ingredient list and comparing nutritional facts.

Defining Fats and Sugars

Fat content is sometimes detailed for the consumer listing bad fats; saturated and trans
and good fats; polyunsaturated and monounsaturated. Saturated fats are mainly found
in animal products such as meat, dairy, and eggs. Trans fats are found in fried and
processed foods. Both can increase total cholesterol and LDL levels in the body.
Monounsaturated and polyunsaturated fats both lower total cholesterol; however,
monounsaturated fats also increase HDL levels.

There are two types of sugars: naturally occurring and refined or added sugars.
Naturally occurring sugars are found in fruits and milk. Refined or added sugars will be

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listed as: high-fructose corn syrup, table sugar, corn syrup, fruit juice concentrates,
corn sweetener. Sugars are not defined on the nutritional label and researchers suggest
that only added sugars should be listed.

Recommended Daily Intake

When reading the food label, it is helpful to know what the recommended daily
allowances are for a healthy adult. According to the American Heart Association,
recommendations for cholesterol, fat, sodium, fiber, and sugar are: Cholesterol: 300
milligrams or less for those without heart disease; 200 milligrams or less for those with
heart disease Fat: 25 to 35 percent of total calories, 7 percent saturated and 1 percent
trans fat Sodium: Less than 2,300 mg ideally, 1,500 mg per day Fiber: 14 grams of fiber
for every 1,000 calories needed Sugar: No more than 100 calories of added sugar for
women and 150 calories of added sugar for men

A New Label

The current label has had minor modifications over the years, but nutritional research
is more sophisticated and consumer knowledge has expanded about nutritional values.
Researchers and consumers alike are calling for a label makeover. Some suggestions for
an updated label include: indicate what percentage of grains are whole grains; disclose
when fats and sugars are considered high, caffeine content is always disclosed, and
added sugars are listed specific to type.

Nutritional Information & Ingredient Listing

Lobster Rangoon

Lobster Rangoon: (4 pcs. (100g)) calories 180, calories from fat 70, total fat 8g, saturated
fat 1g, trans fat 0g, cholesterol 20mg, sodium 450mg, total carbohydrate 20g, dietary
fiber 1g, sugars 2g, protein 7g, vitamin a 2%, vitamin c 4%, calcium 4%, iron 8%.

Ingredients:

Wonton wrapper (wheat flour, water, frozen whole egg, modified cornstarch, sodium
proprionate, potassium sorbate, potassium carbonate), cream cheese (milk, bacterial
culture, salt, carb bean gum, sorbic acid), lobster (cooked lobster meat, water, salt),
onion, red pepper, sugar, chive, leek, modified cornstarch, lobster powder (lobster
extract, hydrolyzed soy, corn and wheat protein, maltodextrin, salt), salt, concentrated

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lemon juice (contains citric acid), soy sauce powder (soybeans, wheat, salt), modified
cellulose, spice, xanthan gum.

Contains: Wheat, egg, milk, lobster and soy. Partially fried in non-hydrogenated canola
oil.

SELF CHECK 3.2.5

DIRECTION:

Read each direction written in every type of test.

A. DEFINITION

1. Define nutritional value? (5points)

_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________

B. ESSAY

2. What is the importance of nutritional value? (10points)

_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________

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_____________________________________________________________________________________
_____________________________________________________________________________________

ANSWER KEY 3.2.5

A. DEFINITION

1. Define nutritional value?

 Nutritional value refers to contents of food and the impact of constituents on

body. It relates to carbohydrates, fats, proteins, minerals, additives, enzymes,
vitamins, sugar intake, cholesterol, fat and salt intake. Nutritive value is essential
in maintaining performance of neonatal, growing , finished and breeding animals.
In general food label gives nutritional values to consumers.

B. ESSAY

2. What is the importance of nutritional value?

 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 consumption.

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 Information Sheet No. 3.2.6

Methods of cooking applied for appetizers

Learning Objectives:

 At the end of the session, students should be able to identify the methods of
cooking applied for appetizers

After reading this INFORMATION SHEET, YOU MUST be able to:

 To familiarize the different method of cooking applied for preparing appetizer.

A Brief Introduction/History on this Learning Content

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Cooking Methods:

One of the first steps in learning how to cook is learning the proper cooking methods.
There are many to learn, and they each have their advantages and disadvantages. You’ll
begin to notice a trend when it comes to applying cooking methods to various food items.
Generally, you’ll notice moist-heat methods used to help keep foods moist and to prevent
drying out. Moist-heat cooking methods are also used to cook food items that would be
too tough to enjoy if prepared using a dry-heat method. These items typically need longer
cooking time and to ensure they don’t dry out, a moist heat cooking method would be
applied.

Practicing these types of cooking methods is the only way to become naturally adept
with them. You are probably already aware of many of these methods and unknowingly
use them on a regular basis. What the goal is to make sure that you are applying the
proper cooking technique to the proper food item. While cooking is usually seen as
empty canvases in which to experiment with, you must first master the theory and
practical skills that gives the canvas its inspirational ability. One of those things
happens to an important foundational skill, and one that you can’t afford to be without.

Cooking Methods

These methods can be applied to any type of food, but it’s been saved for this section
due to the importance of remembering the methods in relation to meat cookery. There
are three types of cooking methods to remember:

 Dry-heat Cooking Method

 Moist-heat Cooking Method
 Combination Cooking Method

Foods can be cooked in air, fat, water or steam. That’s it. When we say that, we’re talking
about the mediums required to transfer heat to your foods. Convection, conduction, and
radiation.

Dry -Heat Cooking

Dry-heat cooking methods are those that utilize air or fat. These are broiling, roasting,
grilling, baking, sautéing, pan-frying and deep-fat frying. Foods cooked using this
method has a rich flavor due to the caramelization and browning of the foods.

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Moist-Heat Cooking

Moist-heat cooking uses water or steam. They include poaching, boiling, steaming and
simmering. We use moist-heat cooking to emphasize the natural flavor in foods.

Braising, 50% submerged and 50% exposed, is a combination cooking method

Combination Cooking

Combination cooking are methods that incorporate both dry- and moist-heat cooking.
The two most important methods are braising and stewing.

Defining Dry-Heat Cooking

Sautéing involves very high heat and very little oil is used. The ingredients are added
once the oil starts to smoke slightly. Less oil is needed because the high heat prevents
moisture from escaping and as well as being safer from oil splattering and potentially
causing a fire. Sautéing can be nerve-wracking due to the intense heat and sound of the
product being cooked. Splatters happen! Be sure to wear the appropriate clothing as to
avoid burns.

Pan frying involves cooking an ingredient in a frying pan at a medium-high heat. Think
the “6-7” indicator on your stove. Pan-frying involves much more oil than usual as it
helps prevent moisture releasing from the ingredient.

Roasting/Baking uses the air, or convection, to transfer heat to an ingredient. Your

oven provides this cooking method, and is used because of its highly-accurate
temperatures and ability to cook evenly for longer controlled periods. Large items are
usually cooked, or items requiring even cooking. The browning it provides is a desired
effect of roasting, and enhances the flavors of most foods. NOTE: Using a convection
oven is a bit different than a conventional oven. A convection oven uses a fan to move
the hot air around, promoting more even cooking and causing the product to be cooked
faster. Because of the nature of a convection oven, there is a specific rule to follow. All

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standard recipes here assume you are using a conventional oven and the temperatures
used reflect that. If you are using a convection oven (And if you’re lucky enough to have
one, use it!), reduce the temperature by 25F. TIP: Baking is exactly the same as roasting.
The key difference is baking is only referred to as such in the bakery world.

Grilling is the favorite past-time of many men around the world and they all love to cook
a nice ribeye or T-bone. This dry-heat method is desired for the flavor that is imparted
from the rapid convection cooking. It is ideal for smaller cuts of meats and grilling
requires an advanced and experienced cook to ensure proper cooking and the ability to
not burn the product while producing perfect rarity on a consistent basis. Professional
cooks and chefs use a cast iron grilling surface to do their grilling which provides that
deep, noticeable grill-marking. It is much harder to do this with the coated stainless
steel grill surface that comes with most barbeques today. If you are in the market for a
good grill, look for one with a quality cast-iron grilling surface as that will indicate
whether or not you’re buying quality or if you’re just buying brand and gimmicks.

Broiling is similar and almost reverse to Grilling in that is uses radiant heat from an
overheat source. Broiled foods are placed on a preheated metal grate and the heat above
cooks the meat while the grill below marks it.

Deep-fat frying or Deep Frying is another popular method of cooking. As odd as it

sounds, deep frying is not considered a moist-heat method but rather a dry heat method.
What separates deep frying from boiling is the temperature. Boiling water can never go
above 100C (212F), while deep frying temperatures can be as high as 200C (400F). These
high temperatures allow the product to be cooked faster and be browned.

Defining Combination Cooking

There are technically 2 types of combination cooking, but we will include a third – sous
vide.

A popular combination cooking method is called Braising. The proper method of

braising is achieved by first dry-heat cooking a product, such as a lamb shank, either
by pan-frying or sauteing to ensure proper caramelization. Once the lamb shank is
seared and slightly caramelized, you then add a liquid such as a stock until it comes up
to about 1/3 of the lamb shank. Then, either in the oven or on the stove top, you simmer,

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or Braise, the lamb shank turning it often until it becomes soft and tender. Braising is
especially useful for tougher pieces of meat.

If you were to cover the meat entirely, you would then be Stewing the meat. This
produces a soup-like consistency and, obviously, is the preferred method for creating
stews.

Sous Vide

Sous vide is a method of vacuum sealing food into plastic and then simmering the
package in water to heat throughout. Sous vide is a relatively new method, developed in
the 70s. The method removes the product from the external environment where it
cooked in a way that retains its natural flavor.

Sous vide is fast becoming a very popular in the food industry, as this method of cooking
creates a beautifully even cooking method at an exact temperature. While not for the
beginner cook, it takes patience, investment and know-how.

Defining Moist-Heat Cooking

There are 4 types of moist heat method using water or water-based liquids and they all
have to do with temperature.

Poaching is the lowest temperature method, defined at between 71C – 82C (160F –
180F). This produces an environment that is calm enough for delicate foods, such as
eggs. The water should show slight movement and no bubbles.

Simmering is a common temperature range because it is the most balanced. It is

defined at 85C – 96C (185F – 205F) and you will notice a simmering liquid by having
small bubbles breaking through the liquids surface. It is great for promoting flavor
release in stews, meats and soups.

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Boiling is the highest temperate for submersion. Defined at 100C (212F) at sea level, it
is noticeable by rapid movement with many large bubbles. Boiling is rarely recommend
for most cooking, and the only thing that is taught which should be boiled is pasta.

Steaming allows you to reach a higher temperature with liquids by steaming them. It
is defined by the steam released once water reaches past 100C (212F). Food is in contact
only with the steam produces from the boiling liquid. Steaming is common method due
to its fast cooking times, high heat and moist-heat cooking nature.

SUMMARY

COOKING METHOD

DRY METHOD

ROASTING- Is a cooking method that uses dry heat where hot air envelops the food,
cooking it evenly on all sides with temperatures of at least 150 °C from an open flame,
oven, or other heat source. Roasting can enhance flavor through caramelization and
Maillard browning on the surface of the food.

GRILLING- is a form of cooking that involves dry heat applied to the surface of food,
commonly from above or below. Grilling usually involves a significant amount of direct,
radiant heat, and tends to be used for cooking meat and vegetables quickly. Food to be
grilled is cooked on a grill, a grill pan, or griddle.

BROILING- cooking by exposing food to direct radiant heat, either on a grill over live
coals or below a gas burner or electric coil. Broiling differs from roasting and baking in
that the food is turned during the process so as to cook one side at a time.

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PAN FRYING- is a form of frying characterized by the use of minimal cooking oil or fat
(compared to shallow frying or deep frying); typically using just enough oil to lubricate
the pan. In the case of a greasy food such as bacon, no oil or fats may be needed.

DEEP FAT FRYING- (also referred to as deep fat frying) is a cooking method in which
food is submerged in hot fat, most commonly oil, rather than the shallow oil used in
conventional frying, done in a frying pan. Normally, a deep fryer or chip pan is used for
this; industrially, a pressure fryer or vacuum fryer may be used.

BAKING-is a method of cooking food that uses prolonged dry heat, normally in an oven,
but also in hot ashes, or on hot stones. The most common baked item is bread but many
other types of foods are baked. Heat is gradually transferred "from the surface of cakes,
cookies, and breads to their center.

MOIST HEAT METHOD

BOILING- is the method of cooking food in boiling water or other water-based liquids
such as stock or milk. Simmering is gentle boiling, while in poaching the cooking liquid
moves but scarcely bubbles

STEAMING- is a method of cooking using steam. This is often done with a food steamer,
a kitchen appliance made specifically to cook food with steam, but food can also be
steamed in a wok.

POACHING -Is a type of moist-heat cooking technique that involves cooking by

submerging food in a liquid, such as water, milk, stock or wine. Poaching is
differentiated from the other "moist heat" cooking methods, such as simmering and
boiling, in that it uses a relatively low temperature (about 160–180 °F (71–82 °C)

SIMMERING- is a food preparation technique in which foods are cooked in hot liquids
kept just below the boiling point of water (which is 100 °C or 212 °F at average sea level
air pressure), but higher than poaching temperature.

COMBINATION METHOD

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BRAISING- (from the French word braiser) is a combination-cooking method that uses
both wet and dry heats: typically, the food is first sautéed or seared at a high
temperature, then finished in a covered pot at a lower temperature while sitting in some
(variable) amount of liquid (which may also add flavor).

STEWING- A long, slow method of cooking where food is cut into pieces and cooked in
the minimum amount of liquid, water, stock or sauce. The food and the cooking liquid
are served together. Methods. All stews have a thickened consistency.

SELF CHECK 3.2.6

DIRECTION:

Read each direction written in every type of test.

A. FILL THE BLANK
Read each statement or question below carefully and fill in the blank(s) with the
correct answer. (1point each)
1.______________ is a cooking method that uses dry heat where hot air envelops
the food, cooking it evenly on all sides with temperatures of at least 150 °C
from an open flame, oven, or other heat source?
2._____________ is a form of cooking that involves dry heat applied to the
surface of food, commonly from above or below?
3._____________ cooking by exposing food to direct radiant heat, either on a grill
over live coals or below a gas burner or electric coil?
4._____________ is a form of frying characterized by the use of minimal cooking
oil or fat?
5. _____________is a cooking method in which food is submerged in hot fat,
most commonly oil?

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6. _____________is a method of cooking food that uses prolonged dry heat,
normally in an oven?
7.______________ is the method of cooking food in boiling water or other water-
based liquids such as stock or milk?
8.______________ is a combination-cooking method that uses both wet and dry
heats: typically, the food is first sautéed or seared at a high temperature, then
finished in a covered pot at a lower temperature while sitting in some (variable)
amount of liquid (which may also add flavor)?
9.______________ A long, slow method of cooking where food is cut into pieces
and cooked in the minimum amount of liquid, water, stock or sauce?

B. ENUMERATION

10-13.What is the examples of moist heat method?

___________________ ____________________ _____________________ _____________________

14-15.What is the examples of combination cooking method?

____________________ ___________________

ANSWER KEY 3.2.6

A. FILL THE BLANK

1._Roasting_ is a cooking method that uses dry heat where hot air envelops the
food, cooking it evenly on all sides with temperatures of at least 150 °C from an
open flame, oven, or other heat source?
2._Grilling_ is a form of cooking that involves dry heat applied to the surface of
food, commonly from above or below?
3._Broiling_ cooking by exposing food to direct radiant heat, either on a grill
over live coals or below a gas burner or electric coil?
4._Pan frying_ is a form of frying characterized by the use of minimal cooking
oil or fat?
5. _Deep frying_is a cooking method in which food is submerged in hot fat,
most commonly oil?
6. _Baking_is a method of cooking food that uses prolonged dry heat, normally
in an oven?

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7._Boiling_ is the method of cooking food in boiling water or other water-based
liquids such as stock or milk?
8._Braising_ is a combination-cooking method that uses both wet and dry
heats: typically, the food is first sautéed or seared at a high temperature, then
finished in a covered pot at a lower temperature while sitting in some (variable)
amount of liquid (which may also add flavor)?
9._Stewing_ A long, slow method of cooking where food is cut into pieces
and cooked in the minimum amount of liquid, water, stock or sauce?

B. ENUMERATION

10-13.What is the examples of moist heat method?

Boiling, steaming, simmering, poaching

14-15.What is the examples of combination cooking method?

Braising, stewing

Information Sheet No. 3.2.7

Culinary Terms for appetizers

Learning Objectives:

 At the end of the session, students should be able to familiarize the culinary
terms for appetizers

After reading this INFORMATION SHEET, YOU MUST be able to:

 To explain the culinary terms for appetizer

A Brief Introduction/History on this Learning Content

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Additives- Substances added to many foods to prevent spoilage or to improve
appearance, texture, flavor or nutrition. They might be synthetic materials copied from
nature or naturally occurring substance
Aerate: To incorporate air into a mixture by sifting or mixing.
Allemande: Sauce made by adding lemon juice and liaison to veloute made from veal
stock.
Amino Acid: The base molecular component of proteins
Appetizers: Also known as first courses, small portioned hot or cold foods.
Aroma: The sensations as interpreted by the brain.
Bain Marie: Hot water bath used to gently cook food or keep food hot. Container for
holding food in a hot water bath.
Baking Powder: A mixture of sodium bicarbonate and one or more acids, generally
cream of tartar or sodium aluminum sulfate, used to leaven baked goods. It releases
carbon dioxide gases if moisture is present. Single-acting baking powder released CO2
in the presence of moisture only. Double-acting baking powder releases CO2 upon
contact with moisture and more gas is released when heat is applied.
Baking: Dry-heat cooking method in which foods are surrounded by hot, dry air in a
closed environment similar to roasting.
Base: A substance the neutralizes an acid in a liquid solution.
Basic Sauces: Also known as leading or mother sauces, the foundation for the entire
classic repertoire of hot sauces. The five leading sauces (Bechamel, veloute, espagnole,
tomato, and hollandaise)
Baste: To moisten foods using their natural juices periodically during cooking.
Beat: To stir rapidly in a circular motion to make a smooth mixture, using a whisk,
spoon, or mixer.
Bechamel: A basic sauce made by thickening milk with a white roux and adding
seasonings.
Blanching: To briefly submerge in simmering water, boiling water, or fat to assist in the
preparation of foods
Brine: A mixture of salt, water, and seasoning used to preserve foods.
Broil: To expose food to direct heat on a rack or spit, often used for melting food like
cheese.

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Brochette: Skewered hors d’oeuvres using meats, fish, shellfish, and vegetables and
grilled or broiled.
Brown: To cook over high heat (usually on the stove-top) to brown food.
Canape: A tiny open-faced sandwich served as an hors d’ouevre.
Caramelize: To heat sugar until it liquefies and becomes a syrup.
Chiffonade: A preparation of finely sliced or shredded leafy vegetables or herbs
Chips & Dips: are popular accompaniments to potato chips, crackers, and raw
vegetables.
Chop: To cut vegetables into large squares, usually specified by the recipe.
Clarified butter: also sometimes referred to as drawn butter, is a form of
“clean” butter where certain solids are removed and only the pure butterfat remains
Cocktails: are usually juices of orange, pineapple, grapefruit or tomatoes served with
cold sauce or salad dressings
Concasse: Peeled, seeded and diced tomato
Confit: Lightly cured meat, usually duck or goose, stewed in its own fat. Pieces are
packed in the fat and chilled for later use.
Cream: To beat ingredients (usually sugar and a fat) until smooth and fluffy.
Crepe: is a thin pancake that is filled with many types of food, including meat and fruit.
Croquette: A food that has been pureed or bound with a thick sauce.
Cube: Like chopping, it is to cut food into small cubes, usually about 1/2 inch.
Dash: 1/8 teaspoon.
Deglaze: To swirl or stir in a liquid into a hot pan to lift away caramelized food particles.
Degrease: To remove fat from the surface of a liquid such as a stock or sauce by
skimming the surface.
Dice: To cut into small pieces, usually 1/4 to 1/8 chunks.
Dredging: To coat a food item in flour or ground crumbs prior to frying or sauteing.
Dress: To trim or clean an animal for cooking
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.
Dust: To coat lightly with a powdery ingredients, such as confectioners’ sugar or cocoa.
Egg Wash: A mixture of beaten eggs (whole eggs, yolks or whites) and a liquid, usually
water or milk, used to coat dough before baking
Emulsion: A uniform mixture of two unmixable liquids, such as oil and water, are forced
into a uniform distribution.

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Espagnole: Also known as brown sauce, a basic sauce made of brown stock, mirepoix,
and tomatoes thickened with brown roux.
Essence: A sauce made from a concentrated vegetable juice.
Evaporation: Heated water that is turned into a gas a vaporizes.
FIFO: First In First Out. Inventory management system
Fillet: Removing the side of fish intact while removing all bones.
Finger food: are foods that can be picked up and eaten with fingers.
Flambe: Food flamed by use of alcohol for flavor
Fresh fruits & vegetables: Is the simplest appetizer. Fruits are good appetizer because
they give an attractive appearance, fragrance, appealing taste, and delicious flavor.
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 t/iny 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
Hors D' Oeuvres: is small portion of highly seasoned foods. It is a combination of
canapes, olives, stuffed celery, pickled radishes, and fish
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 into very small pieces where uniformity or shape is not important.
Mise en Place: Meaning “Everything in place”, refers to the preparation and
organization of ingredients and equipment.
Omelet: a dish of beaten eggs cooked in a frying pan until firm, often with a filling added
while cooking, and usually served folded over
Pan Fry: Cook larger chunks of food over medium-heat, flipping once only.
Parboiling: To partial cook a food in simmering/boiling water. Similar to blanching, but
cooked for longer.
Par cooking: Partially cooking food by any cooking method.
Petite Salad: are small portions and usually display the characteristics found in most
salad.
Pinch: 1/16 teaspoon.
Poach: cook by simmering in a small amount of liquid
Purée: To mash or grind food until completely smooth.
Relishes/Crudites: are pickled item which are raw, crisp vegetables such as julienne
carrots or celery sticks.

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Roast: Like baking but concerning meat or poultry, it is to cook food in an oven using
dry heat.
Roulade: Slice of meat, poultry or fish rolled around a stuffing.
Sauté: To cook small pieces of food over a medium-high heat with oil in a pan, usually
to brown food.
Savory: Spied or seasoned foods, as opposed to sweet.
Scald: To heat a liquid, usually milk to just below boiling.
Sear: Brown food quickly over high heat, done as a preparatory step for further methods
such as braising or roasting
Shred: Done on a grater with larger holes, resulting in long, smooth stripes to cook or
melt
Simmer: Bring a pot to a boil, and 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
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
flavor, such as with tea.
Stew: To cook covered over low heat in a liquid for a substantial period of time.
Soufflé: a dish that is made from a sauce, egg yolks, beaten egg whites, and a flavoring
or purée (as of seafood, fruit, or vegetables) and baked until puffed up
Tempering: To slowly add hot liquid to eggs while stirring vigorously to slowly bring the
mixture up to temperature without curdling the eggs.
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, colored peel of a citrus fruit.

SELF CHECK 3.2.7

DIRECTION:

Read each statement or question below carefully and fill in the blank(s) with the correct
answer.

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1._____________ also known as first courses, small portioned hot or cold foods?
2._____________ to moisten foods using their natural juices periodically during cooking?
3.______________ to stir rapidly in a circular motion to make a smooth mixture, using a
whisk, spoon, or mixer?
4._____________ a mixture of salt, water, and seasoning used to preserve foods?
5._____________ skewered hors d’oeuvres using meats, fish, shellfish, and vegetables and
grilled or broiled?
6.____________a tiny open-faced sandwich served as an hors d’ouevre?
7.____________ is popular accompaniments to potato chips, crackers, and raw
vegetables?
8.____________ a food that has been pureed or bound with a thick sauce?
9.____________ an inventory management system?
10.___________ removing the side of fish intact while removing all bones?
11.___________ to coat foods with mixtures such as jellies or sauces?
12.___________ is small portion of highly seasoned foods. It is a combination of canapes,
olives, stuffed celery, pickled radishes, and fish?
13.___________ spied or seasoned foods, as opposed to sweet?
14.___________ Brown food quickly over high heat, done as a preparatory step for further
methods such as braising or roasting?
15.___________ are pickled item which are raw, crisp vegetables such as julienne carrots
or celery sticks?

ANSWER KEY 3.2.7

1. Appetizer

2. Baste

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3. Beat

4. Brine

5. Brochette

6. Canape

7. Chips and dips

8. Croquette

9. FIFO

10. Fillet

11. Glaze

12. Hors d ‘oeuvres

13. Savory

14. Sear

15. Relishes and crudités

Information Sheet No. 3.2.8

Safe work practices

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Learning Objectives:

 At the end of the session, students should be able to understand the essence of
safe work practices

After reading this INFORMATION SHEET, YOU MUST be able to:

 To explain the importance of safe work practices

A Brief Introduction/History on this Learning Content

Safety in the Kitchen

Restaurants and industrial kitchens are fraught with potential for accidents. To keep
your employees safe, consider each of the possible hazards and identify ways to
safeguard your employees.

Preventing Slips & Falls

Safeguard against slippery floors by keeping floors clean and uncluttered and, where
necessary, treating floors with slip-resistant coatings or chemical treatments. Choose
floor cleaning chemicals with good grease-removal and slip-resistance properties.
Establish a floor cleaning schedule. When spills occur, clean them up immediately and
post "caution" or "wet floor" signs until the floor is dry.

Ice machines can also create fall hazards because of the large volume of water involved.
Select an ice scoop with a size and shape that minimizes spills. Place rubber or fabric-
faced mats in front of the ice machine unless they introduce an additional tripping
hazard. Make sure that all ice machines and freezer doors seal properly to prevent water
from leaking or freezing on the floor.

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Encourage professional language when employees are moving through crowded areas.
Phrases such as "behind you," "hot," "and "corner" help prevent collisions and falls.

Employees should never carry large loads that obstruct their vision.

Equipment & Attire

Many accidents may be prevented by using proper equipment and attire in the Kitchen.
Make sure all kitchen workers have:

 Long sleeves to reduce burns

 Closed toe, skid-resistant shoes to reduce falls and injuries from hot liquids
 Heavy pans for increased stability and fewer spills

Sharp knives

Knife Handling - Take time to train new employees on proper knife handling. Keep your
knives sharp, handles secure and store with the blades covered. Only allow trained
employees to operate electric slicers. All slicing machine guards should be kept in place
and in good working condition.

Moving Heavy Loads

It is common for foodservice employees to need to move loads of up to 50 lbs. Employees

should know how to safely lift heavy loads in order to reduce potential back injuries.
Train employees to lift with their legs, take small steps, and change direction by moving
their feet, not twisting, when handling heavy items. Use a cart or dolly to lift extra heavy
loads.

Aisles should be wide enough for employees to lift and carry cases without hitting
shelves. When possible, store heavy loads at waist height. Load trays with the heaviest
items in the center.

Burn Prevention

Provide training for all employees on recognizing and controlling burn hazards. Also,
take these protective measures:

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  Make potholders easily accessible.
 Provide adequate room for safe handling of pots on the range top.
 Install safety devices such as temperature and pressure relief valves to help
reduce the potential for explosion of pressurized water heating systems.
 Reduce the temperature on your hot water heaters to reduce the potential for
scalding when using hot water in sinks.
 Train employees to stand back when using the automated lid on a braising pan
or steam-jacketed kettle.
 Only allow trained employees to condition deep fryer grease, and only with proper
protective equipment. Post written procedures specific to the equipment in use.

Fire Prevention

Follow these housekeeping rules to help prevent kitchen fires:

 Never leave dish rags or aprons near a hot surface.

 Never leave stoves or other equipment unattended when in use.
 Clean range hoods and stoves on schedule to help reduce build-up.
 Don't overload electrical outlets.
 Don't force three-pronged cords into two-prong outlets.
 Don't use equipment with a frayed cord or bent prongs.
 Don't use equipment that smokes, sparks or otherwise arouses suspicion.

Employees should know the building evacuation plan, what the fire alarm sounds like,
how to turn on the fire alarm, where to find a fire extinguisher, and how to use it.

Hazard Communication

Restaurants need to pay attention to the U.S. Department of Labor Occupational Safety
& Health Administration's (OSHA) Hazard Communication Standard. This rule requires
employers who have any potentially-hazardous chemical in the workplace, such as

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cleaning solvents or pesticides, to provide information about these chemicals to
employees through labels on containers, material safety data sheets (a manufacturer-
provided data sheet), and training programs.

Cleaning chemicals should be stored in a separate area away from food and heat
sources, in their original container and with a tight lid. Employees should be taught to:

 Never mix chemicals.

 Use chemicals only in well ventilated areas.
 Follow label directions when disposing of chemical containers.
 Wash hands after using or touching any chemical or equipment used with a
chemical.

SELF CHECK 3.2.8

DIRECTION:

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Read each statement below carefully. Place a T on the line if you think a statement is
TRUE. Place an F on the line if you think the statement is FALSE.

_______1. When spills occur, clean them up immediately and post “caution” or “wet floor”
signs until the floor is dry?

_______2. Employees should never carry large loads that obstruct their vision?

_______3. Phrases such as “behind you,” “hot,” “and “corner” help prevent collisions and
falls?

_______4. Many accidents may be prevented by using proper equipment and attire in the
Kitchen?

_______5. All slicing machine guards should be kept in place and in good working
condition?

_______6. Employees should know how to safely lift heavy loads in order to reduce
potential back injuries?

_______7. Install safety devices such as temperature and pressure relief valves to help
reduce the potential for explosion of pressurized water heating systems?

_______8. Clean range hoods and stoves on schedule to help reduce build-up?

_______9. Wash hands after using or touching any chemical or equipment used
with a chemical?

_______10. Don’t use equipment that smokes, sparks or otherwise arouses

suspicion?

ANSWER KEY 3.2.8

1. T

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2. T

3. T

4. T

5. T

6. T

7. T

8. T

9. T

10. T

Information Sheet No. 3.2.9

Logical and time efficient work flow

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Learning Objectives:

 At the end of the session, students should be able to discuss the logical and time
efficient work flow

After reading this INFORMATION SHEET, YOU MUST be able to:

 To explain the significance of logical and time efficient work flow

A Brief Introduction/History on this Learning Content

The running of the kitchen is the responsibility of the head chef, but it is necessary for
all kitchen staff to organize their daily tasks so that productivity is maximized, and
wastage of food and labor is kept to a minimum. 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,

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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.

SELF CHECK 3.2.9

DIRECTION:

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A. ESSAY

1. Why logical and time efficient work flows is essential and gives an example?
(20points)

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ANSWER KEY 3.2.9

A.ESSAY

1. Time management is the effective and efficient use of time. Mise en place is an
important part of time management; if tasks are not completed food service will be
affected. In a commercial kitchen or a bar it is important to prioritize your tasks to
complete in the required timeframe. This can be done through a workflow plan.

A workflow plan determines the order in which tasks are carried out to make the work
flow. Workers are given set tasks to be completed within a timeframe. For example,
preparation in a bar means that drinks will need to be cold and drink garnishes prepared
before the bar opens.

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 Information Sheet No. 3.3.1

Factors in plating appetizers

Learning Objectives:

 At the end of the session, students should be able to distinguish the factors in
plating appetizers

After reading this INFORMATION SHEET, YOU MUST be able to:

 To enumerate the factors in plating appetizers

A Brief Introduction/History on this Learning Content

A Basic Guide to Food Presentation

If you own a foodservice business, you know that food plating and presentation are
central to keeping guests happy as they experience your restaurant. However, plating is
often overlooked by chefs who are either too busy or more concerned with the taste of
their dishes. People eat with their eyes, and creative and thoughtful plating enhances
both the look and taste of your food. Focusing on presentation also allows chefs to
showcase their creations and demonstrate to guests that they're getting their money's
worth. While there aren't any hard and fast rules when it comes to "correct" plating,
there are several important concepts to keep in mind as you prepare and present your
restaurant's delicious culinary creations.

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Things to Remember Before You Begin Plating Food

Before you begin preparing your dish, you should consider the kind of cuisine you're
serving. Are you making a hearty steak dinner, or are you preparing a delicate side dish
or appetizer? You can't start building your plate until all of your flavors are finalized, so
it's wise to have your ingredients prepared before you begin the actual plating process.
Additionally, you'll want to consider portion sizes before you begin plating. To do so,
focus on balancing your protein, carbohydrate, and vegetable to create a nutritionally
balanced meal. Ultimately, carefully placed ingredients create art, but presentation
should never overshadow taste.

Factors in plating appetizers

 Appeal

Appealing food is attractive, tempting, interesting, pleasing, alluring, likable, engaging,

charming, fascinating, and glamorous. It is never repulsive, disgusting, or repellent.

Focal Point
Most commonly, the focal point of any dish is the protein whether its grilled steak, surf
'n' turf, or seared scallops. In this way, vegetables, starch and sauce play a supporting
role to the main attraction. You can also use precision spoons to draw designs which
subtly point towards the meat or fish element of your dish, This can also be achieved
with the natural shape of certain vegetables such as carrots or parsnips either pointing
towards the focal point or vertically placed in a way that draws the eye towards it.

Height and scale

Building your dish with taller sections can point the diner's eye towards the protein of
the dish. Raising or stacking vegetables is a great example, creating height and therefore
more visual impact on the plate, it can be achieved easily by using mousse
rings or pastry cutters to construct layers as desired.

Playing With Textures

A contrast of textures tends to draw the eye, and satisfy the palette. Seared chicken with
crispy skin, with the pure white of crème fresh set against finely chopped herbs is

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particularly striking, for example. This is even more effective if arranging food to include
contrasting textures in every bite.

Garnish for flavor

All too often garnishing is used purely for color or visual 'pop' and not because they
harmonize with the dish. For example when plating lamb, parsley sprigs which tend to
be the go-to garnish whereas rosemary selected instead as it marries better with the
taste of the lamb. Adding this level of detail takes no time with the right tools available
and will only serve to enhance your presentation further

 Color and Contrast

The use of color can be employed to highlight the strong points of a dish. Playing with
the color of a dish instantly switches the expectation and taste of the food, turning
dining into a sensory experience. A mix of bright accent colors and neutral tones
provides a pleasing contrast. Bring your plate to life with extra splashes of color, using
ingredients which are known to complement each other.

One of the best-kept secrets to beautiful plating is paying close attention to the details.
While your focus will obviously be on the protein, considering how the other elements
of the plate create color and contrast is also very important. You can create a beautiful
background for your plate by adding green vegetables or brightly colored fruits as accent
points. Similarly, try to pair ingredients with complementary colors as this will further
enhance your dish's visual appeal.

 Classical and innovative arrangement style

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Classical Plating

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

Communal

Sharing is common in Asian dining. Though challenging to plate, you can still use
aesthetically pleasing garnishes and interesting bowls or containers, such as
steamboats, dim sum baskets and even banana leaves, to heighten presentation.

Individual

As more Asian restaurants adopt a more modern style, smaller individual-sized servings
are becoming increasingly common. When plating such dishes, adopt Western
presentation techniques.

One-Dish Meals

Local favorites such as Nasi Lemak are complete meals. The starch is usually plated in
the center, topped with protein and vegetables placed around the sides. For such one-
dish meals, balance the color and texture of these dishes.

Molded Ingredients

Cleverly cut or sculpted ingredients can enhance the visual appeal of dishes. Slice fillets
of meat at a bias to show doneness and quality. Sculpted food also provides height and
structure and keeps the plate neat and clean.

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FOOD PLATING TRENDS

It's not just the dining table where you can find ideas for food presentation. Plating
trends are plentiful and have many wider applications including buffet display and shop
windows. Like any art form, influences can be drawn out from the most abstract
stimulus and there is always room for fresh ideas.

Vertical forms

One of the best known plating trends, vertical forms can include sculptures, and foods
built up in layers to create height. This plating trend is a very striking way to present
your food to diners. But it can be applied to almost any dish, for example vegetables or
shrimps can be layered over a piece of meat, fish or polenta at a 45 degree angle to
create this effect.

Scaling

Another popular food plating trend is a technique which involves arranging food into a
pattern similar to the scales of a fish. Some examples of scaling use potatoes, fruit, and
thinly sliced fish or flower petals carefully arranged in layers to give this appearance.

Clock face

Known as classical plating, imagining the plate as a clock face when arranging food was
made popular during the 1960s, but is still commonly used today. From the diner's
point of view protein is between three and nine o'clock, starch or carbohydrate from nine
to twelve and vegetables from twelve to three.

Nordic

A scandavian influenced, minimal style of plating food is one that is unlikely to drift out
of fashion. This often involves using ingredients in their purest form and leaving plenty
of space on the plate. Serving foraged produce found nearby is typical of this style, and
depending on seasonality could include wild mushrooms, berries and herbs, forging a
connection with the wild.

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Angles

Do angles matter when plating food? According to an experiment by Charles Michel

there is an overwhelming preference for items to be plated at zero degrees. So when
plating a single crayfish or langoustine for example, face them towards twelve o'clock
and arrange other elements in a cross-section to emphasize the angle.

Landscaping

Taking inspiration from landscape gardens not just a plating trend but has also been
the influence for many items of tableware such as miniature watering cans which are
ideal for serving chips, onion rings and other side dishes. Nature is beautifully simple
yet complex the more you look, and this approach works incredibly well in food plating.

Free form

Free form plating is the ultimate abstract form of food presentation, best compared with
the style of painting. There are no rules when it comes to free form, but it involves plating
a dish in a seemingly random but intriguing way.

 Temperature of food service

Avoiding the food safety “danger zone”

 Prepared food has to be kept at precise temperatures to remain safe.

 Cold foods must remain at 41° Fahrenheit or below
 Hot or reheated foods must remain at a minimum of 135° Fahrenheit, depending
on the food item
 For safety (and humanity’s love of round numbers), most guidelines accept
temperatures of below 40° or above 140° Fahrenheit.

Any temperature in between those two numbers is known as the “ danger zone.” This
danger zone is an ideal environment for bacterial growth. Of course, food will always
pass through this zone during the cooking or freezing process, but limited exposure is
generally safe. Two hours is the absolute maximum food can live in this zone before it’s

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officially considered inedible. It only takes minutes for bacteria to start growing, so less
time is always better.

4 important food safety temperature tips to remember

In a busy kitchen, it’s easy to lose track of how long something has been in the danger
zone. A few minutes here and there add up, so vigilance is key. Here are a few food safety
tips to remember so you can avoid foodborne illness in the kitchen:

Heat lamps and steam tables keep food warm, but don’t heat it. Make sure food is
properly heated before going into prep, or well-intentioned moves will keep food in the
danger zone, rendering it inedible.

Food that’s “done” often refers to aesthetics and color. But, if it doesn’t measure up to
temperature standards, it isn’t safe. Measure temperatures regularly and don’t just rely
on visual cues.

Safe temperatures for hot food vary: 145 °F for beef, pork, veal, steak, or chops 160 °F
for egg dishes and ground meat. 165 °F for poultry, combined dishes such as casseroles,
and anything that needs to be reheated.

One of the most common causes of bacteria growth and contamination is improper
cooling. Food needs to be placed in shallow containers and cooled to below 40 °F in less
than two hours.

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WHY IS FOOD PLATING IMPORTANT?

An attractive plate of food has many benefits for the chef, the establishment and the
consumer. For the chef, it allows many creative possibilities, a chance to stamp their
identity on the menu and create a signature dish. It is also a way to reintroduce flavors
that work well together, and present them in a unique style. From the management side
it can be a simple way to upscale ingredients and justify a higher price per head. Diners
will also enjoy a better experience with a stunning plate of food appealing to their visual
taste as well as their palette. Not all dishes require the most elaborate presentation, but
a well presented dish can:

 Upscale food
 Enhance dining experience
 Build reputation
 Encourage creativity
 Increase profits
 Create free advertising
 Increase appetite

It's easier to identify the origins of a neatly presented plate of food, so it is more likely
to stimulate the hunger response from your customers. The appearance of food is also
a key element in marketing your menu. Without a stylist or photographer on hand, you
can be sure that your diners will be keen to capture a great looking dish. You can
encourage them to post images online and include the name of your restaurant. Use
effective lighting and fixtures within your dining space to make food more photogenic.

It's less likely that a well presented dish will be eaten in a rush. In this way, food plating
is a powerful tool which is able to alter the perception of food. Similarly, children enjoy
eating food that is fashioned into an interesting shape or design. Therefore food

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presentation can also encourage healthier eating, making it a useful trick to win the
approval of kids or fussy eaters.

SELF CHECK 3.3.1

DIRECTION:

Read each direction written in every type of test.

A. ENUMERATION

1. What are the factors in plating appetizer? (5points)

____________________ ____________________ _____________________ ____________________

2. What are the different types of basic plating? (5points)

____________________ ___________________ ______________________ ____________________

____________________

B. ESSAY

3. Why is food plating important? (10points)

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_____________________________________________________________________________________
_____________________________________________________________________________________

SELF CHECK 3.3.1

A. ENUMERATION

1. What are the factors in plating appetizer? (5points)

 Appeal
 Color and contrast
 Temperature of food service
 Classical and innovative arrangement style

2. What are the different types of basic plating? (5points)

 Classical Plating
 Communal
 Individual
 One-Dish Meals
 Molded Ingredients
B. ESSAY

3. Why is food plating important?

An attractive plate of food has many benefits for the chef, the establishment and the
consumer. For the chef, it allows many creative possibilities, a chance to stamp their
identity on the menu and create a signature dish. It is also a way to reintroduce flavors
that work well together, and present them in a unique style. From the management side
it can be a simple way to upscale ingredients and justify a higher price per head. Diners
will also enjoy a better experience with a stunning plate of food appealing to their visual
taste as well as their palette. Not all dishes require the most elaborate presentation, but
a well presented dish can:

 Upscale food
 Enhance dining experience

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  Build reputation
 Encourage creativity
 Increase profits
 Create free advertising
 Increase appetite

Information Sheet No. 3.3.2

OHS Requirements

Learning Objectives:

 At the end of the session, students should be able to recognize the importance of
OHS Requirements.

After reading this INFORMATION SHEET, YOU MUST be able to:

 To understand the value of OHS requirements

A Brief Introduction/History on this Learning Content

Occupational safety and health (OSH), also commonly referred to as occupational health
and safety (OHS), occupational health, or workplace health and safety (WHS), is a
multidisciplinary field concerned with the safety, health, and welfare of people at work.
These terms also refer to the goals of this field, so their use in the sense of this article
was originally an abbreviation of occupational safety and health program/department
etc.

The goals of occupational safety and health programs include fostering a safe and
healthy work environment. OSH may also protect co-workers, family members,
employers, customers, and many others who might be affected by the workplace
environment. In the United States, the term occupational health and safety is referred

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to as occupational health and occupational and non-occupational safety and includes
safety for activities outside of work.

In common-law jurisdictions, employers have a common law duty to take reasonable

care of the safety of their employees. Statute law may in addition impose other general
duties, introduce specific duties, and create government bodies with powers to regulate
workplace safety issues: details of this vary from jurisdiction to jurisdiction.

Health and Safety in the Kitchen

Kitchen safety awareness is crucial during food preparation and cooking, as well as
during clean-up and daily living. Understanding the hazards present in the kitchen can
help you avoid causing an accident or subjecting your family to a bout of food poisoning.

Be Aware of Kitchen Safety Hazards

In order to stay safe in the kitchen, it's important to understand the dangers present in
this area of your home. From sharp knives to hot stoves, reading up on kitchen hazards
can help you change your habits and protect your family.

Knife Safety

Using a knife appropriately can help prevent serious injuries. To keep you from
sustaining a knife related wound or laceration:

 Always handle knives with caution.

 When picking up a knife, make sure you aren't holding anything else or are
distracted.
 Keep your knives sharpened so you don't need to strain while chopping, slicing, or
dicing.
 When chopping round objects, cut one side to make it flat and then lay the flat side
down on your chopping block. This way, you can stabilize whatever item you are
chopping.
 Grasp the knife handle firmly and lay your other hand on top of the knife to prevent
any blade contact.

Using Appropriate Cooking Tools

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To keep hot items from slipping or spilling, use the right cooking utensils. Be sure to:

 Use tongs to handle large, firm products. When handling hot items, grasp them
firmly and be mindful of oil or water splashing.
 Use tools with hand grips if you have difficulty with firmly grasping your cooking
tools.
 When using tools that have sharp edges for the first time, go slowly until you get
the hang of it. Graters, zesters and mandolins all have the potential to slice or cut
your fingers or hands if you aren't paying attention, or misuse them.
 Keep utensils clean to prevent food contamination. When hand drying or putting
sharp utensils away, watch where you place your hands.

Knowing How to Handle Kitchen Fires

While kitchen fires don't impact everyone, it is important to be prepared in case one
occurs. To handle grease, microwave, stove, and electrical fires:

 Use a pot pan or pour baking soda over the flames to smother grease fires. Water
will not work and should not be used.
 For microwave, stove, or oven fires, shut the door and turn the appliance off. If it is
safe, unplug the appliance and if the fire continues for several minutes, call the fire
department.
 With electrical fires, do not use water to extinguish them. It's best to use a fire
extinguisher. Keep a small one in your kitchen if possible.
 In general, always watch food that's on the stove, avoid wearing loose clothing that
could catch fire, and double check that you've turned appliances off when you are
done using them

Practice Proper Food Safety

In addition to the hazards from heat and sharp objects, the kitchen also presents safety
concerns surrounding food preparation. Improper food preparation can lead to food
poisoning like salmonella. Keep these tips in mind to prepare food safely for yourself
and your family

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How to Cook Safely With Oils

Many people use oils when cooking meat, poultry, and veggies. To prevent injury:
 Heat oil slowly to avoid splashing, which can lead to minor burns.
 When putting your food into the pot or pan, do so slowly so the oil doesn't splash.
 Watch food that's on the stove or in the oven to prevent burning. If you smell
something burning, turn the heat off and wait a few minutes before checking the
food in case a small fire has started.
 Before cleaning your pot or pan, let them cool completely and remember to use pot
holders to prevent your hands from getting burned.
 Extra virgin olive oil has a low smoking point so be cautious when heating this up
and do so very slowly. You can also consider using coconut oil, grapeseed oil, and
ghee when you are cooking at higher temperatures.

Shop Smart

Food safety actually starts before you even get to the kitchen. At the grocery store, keep
these tips in mind:
 Don't buy any food that is past the expiration date.
 Shop for your perishable foods last.
 Do not buy meat in a torn or leaking package.
 When buying meat, place it in an extra bag before putting it in your cart.
 Do not buy dented or damaged cans.
Store Your Food Properly

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How you store your food is also an important part of kitchen safety. Keep these tips in
mind:
 Refrigerate food within one to two hours, depending on room temperature.
 Keep your refrigerator temperature below 40 degrees Fahrenheit and the freezer
below zero.
 Wrap meat securely so it will not leak on other food and store it on a bottom shelf
so it doesn't drip on other foods.

Wash Your Hands before Preparing Food

Always wash your hands well with soap and water before you begin preparing a meal.
Over the course of the day, your hands come in contact with a variety of bacteria and
viruses that can cause illness. Thoroughly washing your hands reduces your risk of
spreading these diseases.

Thaw Meat Safely

The freezer is a great way to preserve meat until you're ready to use it, but it's essential
that you use the proper procedures to thaw meat safely. Otherwise, you put your family
at risk for food poisoning

Don't Cross-Contaminate Food

Meat, fish, and poultry are more susceptible to certain food-borne pathogens, so it's
important to keep these foods separate from vegetables and other items. Specifically,
the USDA recommends the following guidelines:
 Use separate, clean cutting boards for each type of food. Be sure to use plastic
cutting boards that you can sanitize in the dishwasher and that are in good
condition.
 Sanitize other food surfaces after cutting up meat or fish. Use a weak bleach
solution on countertops.
 Wash your hands thoroughly after cutting meat.
 Never return cooked food to the same plate you used for raw food.
Cook Foods Thoroughly

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Although a chicken breast or other dish may appear "done," it isn't always safe to eat.
Testing the internal temperature of the item is a better way to check whether it's safe to
consume. To use a food thermometer, insert the sharp end into the thickest portion of
the meat without touching the bottom of the pan or the bones. Wait for the thermometer
to give you a reading.
The USDA recommends specific temperatures for different types of meat:

 145 degrees for lamb, beef steaks, veal, and roasts

 160 degrees for egg dishes, pork, and hamburgers
 165 degrees for poultry and combination dishes

Use Care When Transporting Food

 If you have to take food from one place to another, using coolers and
thermoses will help keep foods at safe temperatures.
 Using a cooler properly is important. Fill a cooler or ice chest with ice or ice
packs to maintain a cold environment. Pack food tightly, and as soon as you
arrive at your destination, place it in a refrigerator or on ice. This is important
for uncooked as well as cooked meats

Use Good Cleaning Practices

Having a clean kitchen is an essential part of having a safe kitchen. This means using
proper procedures to sanitize surfaces and take care of spills.

Sanitize Surfaces

Wash all your countertops and tables with hot soapy water immediately before and after
use. If you're cutting up meat or using eggs, sterilize the surfaces with a weak solution
of bleach and water.

Don't Forget the Sink

The kitchen sink can be a dangerous place when it comes to food-borne pathogens.
Rinsing chicken breasts, scraping dirty dishes, and other tasks can deposit bacteria on
this surface. When you rinse vegetables, wash dishes, or drain pasta, you can
inadvertently contaminate "clean" foods and surfaces with the dirty sink water.
Regularly use a cleanser with bleach to kill harmful germs.

Clean Utensils Well

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Your cooking and prep utensils also need to be thoroughly cleaned. Immediately wash
knives in hot, soapy water and dry thoroughly. Don't use wooden utensils for meat
dishes, since it can harm these items to go in the dishwasher. When in doubt, soak
utensils in bleach water solution to rid them of pathogens.

Use Paper Towels for Hands

Although they aren't a "green" choice, paper towels are safer for drying your hands and
cleaning up spills. Dish towels can easily become contaminated with germs. When that
happens, it's too easy to spread those germs to other surfaces.

Wash Dishcloths and Sponges Regularly

Germs can live in damp sponges and dishcloths, so it's important to clean or replace
these items on a regular basis. For dishcloths, wash them in your washing machine
using hot water. According to tests conducted by Good Housekeeping, soaking sponges
in bleach water was the most effective way to clean them

Prevent Illness and Accidents

Being aware of kitchen hazards and taking care with your food handling and cleaning
can help keep you and your family safe from accidents and food poisoning. Although
these measures may seem time-consuming, they can prevent illness and accidents and
put your mind at ease.

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 SELF CHECK 3.3.2

DIRECTION:

Write T if the statement is true, and write F if otherwise. Write the letter your answer
on the blank provided at the right side of the test paper.

______1. The goals of occupational safety and health programs include fostering
a safe and healthy work environment?
______2. OSH may also protect co-workers, family members, employers,
customers, and many others who might be affected by the workplace
environment?
______3. Kitchen safety awareness is crucial during food preparation and
cooking, as well as during clean-up and daily living?
______4. Keep your knives unsharpened so you don't need to strain while
chopping, slicing, or dicing?
______5. Use tongs to handle large, firm products. When handling hot items,
grasp them firmly and be mindful of oil or water splashing?
______6. With electrical fires, do not use water to extinguish them. It's best to
use a fire extinguisher. Keep a small one in your kitchen if possible?
______7. Before cleaning your pot or pan, let them cool completely and
remember to use pot holders to prevent your hands from getting burned?
______8. Refrigerate food within one to two hours, depending on room
temperature?

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______9. Keep your refrigerator temperature below 40 degrees Fahrenheit and
the freezer below zero?
______10. Sometimes wash your hands well with soap and water before you
begin preparing a meal?

ANSWER KEY 3.3.2

1. T

2. T

3. T

4. F (Sharpened)

5. T

6. T

7. T

8. T

9. T

10. F (Always)

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 Information Sheet No. 3.3.3

Attractive presentation techniques for appetizers

Learning Objectives:

 At the end of the session, students should be able to create an attractive

presentation techniques for appetizers

After reading this INFORMATION SHEET, YOU MUST be able to:

 To perform an example of attractive presentation techniques for appetizers

A Brief Introduction/History on this Learning Content

A Basic Guide to Food Presentation

If you own a foodservice business, you know that food plating and presentation are
central to keeping guests happy as they experience your restaurant. However, plating is
often overlooked by chefs who are either too busy or more concerned with the taste of

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their dishes. People eat with their eyes, and creative and thoughtful plating enhances
both the look and taste of your food. Focusing on presentation also allows chefs to
showcase their creations and demonstrate to guests that they're getting their money's
worth. While there aren't any hard and fast rules when it comes to "correct" plating,
there are several important concepts to keep in mind as you prepare and present your
restaurant's delicious culinary creations.

Things to Remember Before You Begin Plating Food

Before you begin preparing your dish, you should consider the kind of cuisine you're
serving. Are you making a hearty steak dinner, or are you preparing a delicate side dish
or appetizer? You can't start building your plate until all of
your flavors are finalized, so it's wise to have your
ingredients prepared before you begin the actual plating
process.

Additionally, you'll want to consider portion sizes before you begin plating. To do so,
focus on balancing your protein, carbohydrate, and vegetable to create a nutritionally
balanced meal. Ultimately, carefully placed ingredients create art, but presentation
should never overshadow taste.

Guidelines for Plating Food

For tips and tricks on how to create a beautiful plate, consider the steps below:

1. Choose the Perfect Plate

Selecting the right plate for your meal is key to attractive food presentation. Here are
some things to keep in mind:

Choose the right plate. One way to conceptualize plating is to think of yourself as an
artist, the plate as your canvas, and the food as your medium.

Choose the right size plate. Choose your plate wisely by making sure it's big enough
to allow your food to stand out, but small enough that your portions don't look too
small.

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Choose a complementary plate color. The color of your plate is also significant.
White plates are popular because they create high contrast and provide a neutral
background for your colorful creations. Utilize white space by thinking of the rim as
your frame, and consider using the rule of thirds to highlight your plate's focal
point(s). When applied to cooking, the rule of thirds prescribes placing the focal point
of your dish to either the left or right side of the plate, rather than the center.

2. Placing Your Ingredients

Here are a few of the most important aspects to consider as you build your dish:

Plate with a clock in mind. As you begin plating your ingredients, picture the face of
a clock. From the diner's point of view, your protein should be between 3 and 9, your
starch or carbohydrate from 9 and 12, and your vegetable from 12 and 3.

Use moist ingredients as your base. Another rule of thumb is to plate moist or runny
ingredients first, as they tend to move during delivery if they aren't held down by other
foods. One way to anchor runny ingredients is by placing other foods on top of them.
For example, you can angle sliced meat or vegetables against purees and mashed
vegetables.

Serve odd amounts of food. If you're serving small foods like shrimp, scallops, or bite-
sized appetizers, always give guests odd quantities. Serving
7 brussels sprouts instead of 6 creates more visual appeal,
and diners will also perceive that they're getting more food.

Place food to create flavor bites. Essentially, flavor bites

are forkfuls of food that combine all of the ingredients in
your dish into one bite. Creating flavor bites is the perfect accompaniment to creative
plating as it pleases both the eye and the taste buds.

Don't overcrowd your plate. Be sure to never overcrowd your canvas, and keep it
simple by focusing on one ingredient - usually the protein.
Finding a focal point also ensures that the accompanying
ingredients will play a complementary, supporting role.

3. Pay Attention to the Details

As you plate your dish, you'll also want to pay attention to the details:

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Think about color and contrast. One of the best-kept secrets to beautiful plating is
paying close attention to the details. While your focus will obviously be on the protein,
considering how the other elements of the plate create color and contrast is also very
important.

You can create a beautiful background for your plate by adding green vegetables or
brightly colored fruits as accent points. Similarly, try to pair ingredients with
complementary colors as this will further enhance your dish's visual appeal.

Create height on your plate. Another way to catch your

guests' eyes is to utilize the power of height. While
compactly stacking ingredients isn't as popular as it was
5-10 years ago, creating a tall plate can go a long way
towards enhancing visual appeal.

You can also balance out taller ingredients by leaning long, flat items against them. For
example, you can plate your steak on top of polenta and lean asparagus spears against
them at a 45-degree angle.

Use texture to enhance your dish. Finally, don't forget about texture. Contrasting a
smooth vegetable puree with crunchy onion straws or topping a steak with crumbled
blue cheese creates appealing texture combinations that are classic in high-end cuisine.

4. Design and Create with Sauces

Once you've plated your main ingredients, you're ready to top your dish with delicious
sauces. Don't just pour the sauce carelessly all over the plate, though. Instead, think of
your squeeze bottle or spoon as a paintbrush, and your sauce as a medium. Then, use
them to enhance your plate.

One way to do this is to create accent dots on one side of your plate (while considering
the rule of thirds) or by lightly drizzling sauce over the main ingredients so guests get a
little bit of sauce in every bite.

5. Use Garnishes Purposefully

In the past, chefs casually threw a piece of kale and an orange slice onto every plate as
it left their kitchen. However, these garnishes didn't add anything exciting to the dish,

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and few guests even ate them in the first place. Here are a few examples of smart
garnishes and how to incorporate them:

Choose edible garnishes. As you finish plating, remember that garnishes must be
related to the dish and should always be edible. Ultimately, they're designed to enhance
and complement the flavors of the entree you've created, not distract from them.

Place garnishes purposefully. Similarly, never heap

garnishes in one corner of the plate. Instead, disperse them
thoughtfully in order to add color or texture. Also, avoid
using unappetizing garnishes like raw herbs, large chunks of
citrus, and anything with a strong odor. Lastly, make sure your
garnishes are quick and easy to apply, so food still goes out
piping hot.

Examples of Plating Styles

Here are examples of three popular plating styles: classic, free form, and landscape. To
demonstrate them, we used filet mignon, potato puree, carrots, a demi-glace, a pea
puree, a lima bean and pea blend, thyme, and fried leeks.

Classic Plating

1. Pipe the potato puree onto the plate using a pastry bag.

2. Place the carrots next to the puree using precision tongs.

3. Garnish the carrots with thyme using precision tongs.

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4. Plate the steak using precision tongs.

5. Garnish the steak with fried leeks using precision tongs.

6. Drizzle the demi-glace around the plate using a spouted

saucier.

7. Wipe the edges of the plate with a clean towel.

8. Finished classic plate.

Free Form Plating

1. Pipe dots of potato puree onto the plate using a pastry bag.

2. Slice the steak into three pieces using a chef's knife.

3. Plate the pieces of steak using precision tongs.

4. Place the lima bean and pea blend around the plate
using a spoon.

5. Plate the carrots using precision tongs.

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6. Place dots of pea puree around the plate using a large squeeze
bottle.

7. Place dots of the demi-glace around the plate using a small

squeeze bottle.

8. Garnish the plate with fried leeks using precision tongs.

9. Wipe the edges of the plate with a clean towel.

10. Finished free form plate.

Landscape Plating

1. Place dots of pea puree around the plate using a large

squeeze bottle.

2. Paint the pea puree onto the plate using a brush.

3. Pipe the potato puree onto the plate using a pastry bag.

4. Plate the carrots using precision tongs.

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5. Lean the steak against the puree and carrots using precision tongs.

6. Place the lima bean and pea blend around the plate using a spoon.

7. Drizzle the demi-glace around the plate using a spouted saucier.

8. Garnish the steak with fried leeks using precision tongs.

9. Wipe the edges of the plate with a clean towel.

10. Finished landscape plate.

Whether you own a fine dining establishment, upscale
restaurant, or eclectic cafe, thoughtful and attentive plating is
sure to improve customers' impressions of your business.

An awareness of food presentation also allows you to

demonstrate your chefs' skills to customers and helps you
highlight all of your restaurant's delicious offerings. With an
awareness of these basic principles, techniques, and tools,
you're sure to enhance your business' plating and increase sales.

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 SELF CHECK 3.3.3

DIRECTION:

Read each direction written in every type of test.

A. ENUMERATION

1. List down the Guidelines for Plating Food? (5points)

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_____________________________________________________________________________________
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B.ESSAY

2. Why is Food Presentation So Important? (10points)

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ANSWER KEY 3.3.3

A. ENUMERATION

1. List down the Guidelines for Plating Food?

 Choose the Perfect Plate

 Placing Your Ingredients
 Pay Attention to the Details
 Design and Create with Sauces
 Use Garnishes Purposefully

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B.ESSAY

2. Why is Food Presentation So Important?

 Food presentation is just as essential to the success of a dish as its taste and
flavor. The way the food looks on the plate is what tempts our eyes and makes
you want to taste it. Imagine how your room looks when it’s messy and how it
looks when you clean it up, the same ingredients, different results. It is just as
true with food presentation and how the elements are arranged on the plate.
 Another important rule of food presentation is balancing variety and contrast. It
is good to have a variety of textures on the plate, but how these textures are
combined is just as important.
 Matching portion size with plate size is another important aspect of food
presentation. A plate that is too small for the food portion it offers will look messy
and overcrowded. On the other hand, a small portion on too large a plate will look
sparse.

Information Sheet No. 3.3.4

Waste minimization techniques and environmental

considerations in specific relation to appetizers

Learning Objectives:
 At the end of the session, students should be able to explain the benefits of waste
minimization techniques and environmental considerations in specific relation to
appetizers.

After reading this INFORMATION SHEET, YOU MUST be able to:

 To control the quantity of serving appetizers

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  To determine the importance of food portion control regarding appetizers
 To understand the essence of waste minimization techniques and environmental
considerations in specific relation to appetizers

A Brief Introduction/History on this Learning Content

The term portion control refers to the control of the quantity of food served to each
customer. Preparing portions of consistent size is of utmost importance as customers
will object to being served inadequate or inconsistent portion sizes. Serves which are of
an appropriate size for the purpose will also help to minimize food wastage. Salads
Portion control is an important process that should be carried out in every catering
establishment. It provides the chef with a clear indication of the correct amounts of food
to order and the yields which can be obtained from orders made. It also helps the chef
calculate the cost of each dish on a menu. Portion control is relatively easy to maintain
in the case of salads plated up in single portions, once a reasonable amount of food per
portion is determined. However in the case of bulk salads for a function, it is sometimes
difficult to determine the exact number of portions to prepare, as a majority of buffets
are served with the customer determining how much they require. In this situation,
portion amounts can be controlled to some extent by the size of the service equipment
and crockery used.

Ways to Reduce Wasted Food

Planning, prepping, and storing food can help your household waste less food. Below
are some tips to help you do just that:

Planning Tips

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By simply making a list with weekly meals in mind, you can save money and time and
eat healthier food. If you buy no more than what you expect to use, you will be more
likely to keep it fresh and use it all.

Storage Tips

It is easy to overbuy or forget about fresh fruits and vegetables. Store fruits and
vegetables for maximum freshness; they’ll taste better and last longer, helping you to
eat more of them.

Prep Tips

Prepare perishable foods soon after buying. It will be easier to whip up meals or snacks
later in the week, saving time, effort, and money.

Thriftiness Tips

Be mindful of old ingredients and leftovers you need to use up. You’ll waste less and
may even find a new favorite dish.

How to Minimize Food Waste in Commercial Kitchens

Food waste has always been an issue in kitchens of all sizes. It is, however, seen a lot
more in commercial kitchens where there are high volumes of food. Commercial
kitchens have many stations that focus on different types of food, which means different
ways of preparing food and ultimately should minimize food waste. But that is not the
case.

What Is Food Waste?

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The first step in cutting down on how much food gets thrown away is to define food
waste. It is food that can be used again or is sent to landfills. In the United States, about
30 to 40 percent of food is unnecessarily wasted. This food is thrown out because it
looks weird, it was not eaten during a meal, or it was unused and began to rot. This
equates to about 20 pounds of wasted food per person per month, and about $1,000
that is wasted in a year per average four-person family. Commercial kitchens can do
their part to minimize waste and create an environment that reduces the waste that
ends up in landfills.

Ordering Food

Commercial kitchens should pay attention to the type and amount of food that is coming
into the kitchen. It is easy and makes sense to buy a lot of food at once and stock up so
orders don’t have to be placed as frequently. While this may be convenient and initially
thrifty, it is not the greatest way to reduce waste. Food, especially produce and
perishables, does not last as long as other non-perishable items, like canned goods. For
example, buying a lot of apples may be cheaper and seem like the financially savvy
option, but in reality, not all the apples are used, and a good portion of the order ends
up going bad and ultimately being wasted. Ask your vendor if you can receive the
products in various stages of ripeness so you can take advantage of a sale or bulk
ordering. Additionally, inspect all orders as they arrive, and not just the food on top. If
the food looks like it is spoiled or is close to spoiling, don’t accept the order.

Take Stock and Use FIFO

Pay attention to your orders and how food should be stored to ensure the best quality
and longest freshness. Food products should be stored in proper and well-labeled
containers to reduce the chance of cross contamination. Using a first-in-first-out (FIFO)
system for inventory will ensure older products are used first and less waste occurs.

Preparing Food

Proper portion control is one of the most important steps to minimizing food waste.
Commercial kitchens often have scales to measure out the correct portion amount

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before sending meals out of the kitchen, or they use smaller plates. With proper serving
portions, less food will be wasted. Cross-contamination is one of the ways that food can
become unusable during preparation. If raw meat is stored near vegetables or cooked
meat in the fridge, bacteria from raw meat can get on vegetables or other foods, leading
to unsafe consumption and food that must be thrown away.

Separating food storage areas and food preparation areas and using separate cutting
boards and knives can help to prevent cross-contamination from occurring and lead to
less waste during preparation.

Investing in high-quality kitchen equipment can impact on kitchen waste reduction.

Using specialized knives, such as those for filleting fish, will result in less wasted
product. These small differences can have a huge impact over time.

Ensure your food is stored at the proper temperatures. Frozen foods should be stored
at 0 degrees Fahrenheit and refrigerated foods at 41 degrees Fahrenheit. Allow prepared
hot foods to cool before refrigeration to prevent spoilage.

Participate in Composting

Composting is a great method of reusing food parts that are used in cooking. Any part
of raw vegetables can be composted, as well as stale bread, the skin of fruits, and egg
shells. With composting, any food scraps can be put off to the side and later into a
compost bin that will break down the scraps and turn it into a soil that can be used for
gardening or taken to a compost plant where it will also be broken down and reused.

Recycle Menu Items

Most chefs and kitchen staff are creative and strongly dislike waste. When planning
your menu, plan ahead. Leftover chicken breast can be made into a fricassee or pie.
Apple garnishes into an apple sauce. Or, simply, create a temporary pricing special to
move the menu item quickly and before it spoils.

Identify menu items with the most leftovers and remove them from your menu. Simply
changing your menu may reduce food waste and lead to higher profits.

Final Thoughts

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Minimizing food waste in commercial kitchens can seem daunting, especially given the
pace of work, but taking control of your inventory, inspecting orders, storing products
at the appropriate temperatures, using FIFO, as well as using your best judgment
when planning menus, promotions, and serving portions should help to reduce
kitchen spoilage. It will be difficult to eliminate waste food entirely, but composting
and getting involved in humanitarian causes will keep your spoilage out of the landfill

SELF CHECK 3.3.4

DIRECTION:

Read each direction written in every type of test.

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A. ENUMERATION

1. What are the Ways to Reduce Wasted Food? (5points)

_____________________ ___________________ _____________________ ____________________

B.ESSAY
2. How to Minimize Food Waste in Commercial Kitchens? (15points)

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 ANSWER KEY 3.3.4

A. ENUMERATION

1. What are the Ways to Reduce Wasted Food? (5points)

 Planning Tips
 Storage Tips
 Prep Tips
 Thriftiness Tips
B.ESSAY
2. How to Minimize Food Waste in Commercial Kitchens? (15points)

 Ordering Food- Commercial kitchens should pay attention to the type and
amount of food that is coming into the kitchen.
 Take Stock and Use FIFO-Pay attention to your orders and how food should be
stored to ensure the best quality and longest freshness. Food products should be
stored in proper and well-labeled containers to reduce the chance of cross
contamination.
 Preparing Food- Proper portion control is one of the most important steps to
minimizing food waste. Commercial kitchens often have scales to measure out
the correct portion amount before sending meals out of the kitchen, or they use
smaller plates. With proper serving portions, less food will be wasted. Cross-
contamination is one of the ways that food can become unusable during
preparation.
 Participate in Composting- Composting is a great method of reusing food parts
that are used in cooking.
 Minimizing food waste in commercial kitchens can seem daunting, especially
given the pace of work, but taking control of your inventory, inspecting orders,
storing products at the appropriate temperatures, using FIFO, as well as using
your best judgment when planning menus, promotions, and serving portions
should help to reduce kitchen spoilage. It will be difficult to eliminate waste
food entirely, but composting and getting involved in humanitarian causes will
keep your spoilage out of the landfill

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 Information Sheet No. 3.4.1

Storing techniques, temperature, safety and hygiene standards in storing

appetizers

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Learning Objectives:

 At the end of the session, students should be able to understand the storing
techniques, temperature, safety and hygiene standards in storing appetizers

After reading this INFORMATION SHEET, YOU MUST be able to:

 To perform the proper storing techniques, temperature, safety and hygiene

standards in storing appetizers

A Brief Introduction/History on this Learning Content

Storage Temperatures and Procedures

A food service operation needs to have clearly defined storage areas and procedures for
several reasons. First, by providing storage facilities it is possible to purchase supplies
in quantities large enough quantities to get price breaks. Second, the ability to store
supplies on the premises reduces the cost and time needed to order supplies and handle
them upon delivery. Third, menu planning is easier when you are aware of the quality,
quantity, and types of supplies that are on hand. If there is a run on a particular menu
item, it is nice to know there are enough materials on hand to ensure that everyone who
orders the item can be served.

In today’s market, many food service operations are reducing the amount of stock they
keep on hand because storage is expensive. Not only does space need to be found but
security needs to be tight. Many operators are willing to pay a bit extra to suppliers in
order to avoid the headaches of keeping track of expensive items such as large quantities
of high-quality meat, wines, and spirits. Regardless, there still is a need for storing many
types of supplies including dry foods, dairy products, frozen foods, produce, and fresh
meats. Storage areas for such items often have design requirements that must be built
into the space in order to efficiently handle the specific types of supplies.

Dry Foods

The storeroom for dry foods should be located near the receiving area and close to the
main kitchen. Unfortunately, the storeroom for dry foods is often an afterthought in food

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service facility designs, and the area designated for storage is sometimes in an
inconvenient location.
No matter where the location, there are several essential points to be observed in the
care and control of the dry storeroom.

 The area should be dry and cool to prevent spoilage and the swelling of canned
goods. The ideal temperature range is 10°C to 15°C (50°F to 59°F).
 The storeroom should be easy to keep clean and free from rodents and vermin.
This means all wall, ceiling, and floor openings should be sealed and protected
to prevent access.
 It should be designed so it is easy to arrange and rearrange supplies to facilitate
stock rotation. The best arrangement is to have shelves situated in the middle of
the room so they can be stocked from both sides. This allows you to rotate stock
by simply pushing out old stock by sliding new stock in from the other side of the
shelf. This guarantees that first items received will be the first items used, or the
“first in, first out” (FIFO) concept in stock rotation.
 The area should be well lit.
 Shelving must be at least 15 cm (6 in.) above the floor. Do not store items right
on the floor.
 Aisles should be wide enough to allow room for carts or dollies, which should be
used to prevent possible injuries from lifting.
 Food and supply storage areas should be kept under lock and key to prevent
pilferage. Food storage control is an important step in the overall control of food
costs. All storerooms should be considered to be like bank safes where the assets
of the operation are being stored. This may mean that more valuable commodities
such as liquor and wine should be stored and locked inside a larger storage area,
such as the dry food storage area.

Refrigerated Products

The refrigerator whether a walk-in or a standard upright, is an important component in

planning the storage of food items. Most fresh foods must be stored in the refrigerator

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to delay their deterioration and decomposition. The most basic rule must be always
followed: store raw products below, never above, your cooked or ready-to-eat products.

Critical Control Point

Keep foods 4°C (39°F) or colder, the safe temperature for refrigerated storage.

Here are some considerations to ensure that the refrigerator does not break down and
risk spoiling food:

 Monitor the temperature of the refrigerator daily. All refrigerators should be

provided with a thermometer so that daily readings can be taken.
 Keep refrigerators in good working order. Maintain a regular servicing contract
with a local refrigerator repair company.
 Most breakdowns are beyond the ability of kitchen staff to repair, but if the
refrigerator does stop running, first check that the power supply cord hasn’t
simply been pulled out or the breaker has flipped off.
 Clean refrigerators regularly. Shelves should be shallow and well vented to make
such cleaning quick and easy. Develop and follow a schedule to ensure that
refrigerators are cleaned on a consistent basis.

There are also several general rules that all personnel using the refrigerator should
follow:

 Store raw products below cooked or ready-to-eat products.

 Develop and follow a FIFO system for refrigerated food.
 Designate areas in the refrigerator for certain items, and keep only those items
in their designated place.
 Never put hot foods in the refrigerator unless absolutely necessary.
(Unfortunately, one person’s understanding of “necessary” may not be the same
as another person’s, so consider developing guidelines.)
 Never leave the refrigerator door open longer than needed.
Although lack of time and personnel shortages often make it difficult to observe
these rules, it is imperative that they be followed
Dairy Products

Dairy products must be stored in the refrigerator at temperatures of 2°C to 4°C (36° to
39°F). Follow these guidelines:

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  The fat in dairy products has a tendency to absorb strong odors from the storage
surroundings. To reduce the likelihood of this happening, store dairy products in
their own area in protective coverings.
 Do not store dairy products in a vegetable cooler; a separate refrigerator is much
more acceptable.
 Keep the refrigerator clean at all times.
 Rotate dairy products when fresh product arrives. Dairy products should not be
ordered too far in advance of when they will be used. Ideally, such products
should be delivered on a daily basis.

Produce

Most produce is stored in the refrigerator at 2° to 4°C (36° to 39°F) to ensure freshness
and to prevent rapid deterioration. There are, however, a number of exceptions,
including potatoes and bananas, which should be stored at higher temperatures.
Keep these factors in mind when storing produce:

 Soft fruits should not be stored too long. It is often best to buy soft fruit as you
need it, keeping very little on hand.
 Unripe fruit can be ripened at storeroom temperatures of 10°C to 15°C (50°F to
59°F). It will ripen much more slowly under refrigerator conditions.
 Before storing and when rotating stock, it is important to remove rotting fruit
from cases as one piece can affect others. The chain reaction can quickly destroy
the quality of a whole case of fruit.
 Be aware of special storage problems. For example, bananas stored in the
refrigerator turn black quickly. Bananas should be stored under conditions
where the temperature range is 10°C to 15°C (50°F to 59°F).
 The length of time produce can be stored varies widely. For example, hardy
vegetables such as carrots and cabbage will last for weeks, while delicate
vegetables such as lettuce should be bought as fresh as possible as they do not
keep for long.
 Moisture on vegetables tends to soften them, causing rot. Even though in the
early stages of rot there is nothing basically wrong with such vegetables, they can
be unattractive to the eye.

Fresh Meats, Poultry, and Seafood

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These items are the most difficult to store and the most expensive food items sold by
the restaurant. When storing meats, poultry, and seafood items, remember the critical
control point.

Critical Control Point

Keep foods 4°C (39°F) or colder, the safe temperature for refrigerated storage.

Keep these factors in mind when storing fresh meats, poultry, and produce:

 All carcass meats should be unwrapped and hung so that air can circulate
around them. They should be stored at 1°C to 3°C (34°C to 37°F) in a walk-in
refrigerator. Place absorbent paper under the meats for quick cleanup of any
unwanted drips.
 Fresh meat must not be kept too long. Boned meat should be kept no longer than
three days. Individual cuts should be used within two days, preferably on the day
they are cut.
 Individual meat cuts such as steaks, chops, stewing meat, and ground meat
should be kept covered on plastic or stainless steel trays at 2°C to 4°C (36°F to
39°F).
 Fresh poultry should be packed in ice and stored in the refrigerator.
 Fresh seafood should be packed in ice, stored at –1°C to 2°C (30°C to 34°F) and
used as soon as possible.
 Store raw products on the lower shelves of the refrigerator, below cooked
products.

Frozen Foods

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Frozen foods should be stored at –18°C (0°F) or lower. If the temperature rises above –
18°C, food can become discolored and lose vitamin content. Lowering the temperature
after it has risen does not correct the damage.

Critical Control Point

Frozen food must be kept at –18°C or lower to maintain its quality.

Keep these factors in mind when storing frozen foods:

 Fruit and vegetables that are received frozen will keep for months if they are
properly wrapped. Fish and meat properly wrapped also have a relatively long
freezer shelf life.
 Freezing fresh fruits and vegetables on the premises is time consuming and may
be too expensive to consider. Fresh fruit must be properly prepared for freezing
or it will not store well.
 All freezer products not properly wrapped will develop freezer burn, which is a
loss of moisture that affects both the texture and the flavor of the food. A common
sign of freezer burn is a white or grey dry spot developing on the surface of the
frozen product. Meat is particularly susceptible to freezer burn.
 Rotating stock is extremely important with frozen foods. Such rotation is difficult
in standard chest freezers as it often means that old stock must be removed
before new stock is added. The temptation with frozen foods is to develop the
unacceptable habit of using the last item bought first, instead of FIFO (first in,
first out).

Summary:

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How to store appetizers?

Tools and equipment used in storing appetizers

 Refrigerator
 Chillers
 Containers for appetizers *Must be air tight to prevent moisture from entering.

Storing Techniques

1. Refrigerate
2. Cold Storage
3. Chilling

Sanitary practices when storing appetizers

1. Handle the food properly to prevent contamination and spoilage.

2. Wash utensils and equipment thoroughly.
3. Keep off hand to minimum contact to ingredients and food.
4. Keep away from food when you are ill.
5. Store food and ingredients properly 6.Safeguard the food during distribution and
serving.

Tips:
 Chill to refrigerate or to reduce the temperature of food.
 Place it to a cold storage like refrigerator to preserve perishable food.

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 SELF CHECK 3.4.1
DIRECTION:

Write T if the statement is true, and write F if otherwise. Write the letter your answer
on the blank provided at the right side of the test paper.

______1. The storeroom for dry foods should be located near the receiving area and
close to the main kitchen?

______2. The storeroom should be easy to keep clean and free from rodents and
vermin. This means all wall, ceiling, and floor openings should be sealed and protected
to prevent access?

______3. Monitor the temperature of the refrigerator daily. All refrigerators should be
provided with a thermometer so that daily readings can be taken?

______4. Do not store dairy products in a vegetable cooler; a separate refrigerator is

much more acceptable?

______5. Before storing and when rotating stock, it is important to remove rotting fruit
from cases as one piece can affect others. The chain reaction can quickly destroy the
quality of a whole case of fruit?

______6. Fresh poultry should be packed in ice and stored in the refrigerator?

______7. Store raw products on the lower shelves of the refrigerator, below cooked
products?
______8. Chill to refrigerate or to reduce the temperature of food?

______9. Place it to a cold storage like refrigerator to preserve perishable food?

______10. Wash utensils and equipment thoroughly?

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ANSWER KEY 3.4.1

1. T

2. T

3. T

4. T

5. T

6. T

7. T

8. T

9. T

10. T

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 Information Sheet No. 3.4.2
Safe work practices applied storing appetizers

Learning Objectives:

 At the end of the session, students should be able to explain the substance of
safe work practices applied storing appetizers.

After reading this INFORMATION SHEET, YOU MUST be able to:

 To discuss the safe work practices applied storing appetizers.

A Brief Introduction/History on this Learning Content

Safe work practices are generally written methods outlining how to perform a task with
minimum risk to people, equipment, materials, environment, and processes. Safe job
procedures are a series of specific steps that guide a worker through a task from start
to finish in a chronological order. Safe job procedures are designed to reduce the risk
by minimizing potential exposure.

How do you store appetizers?

Each type would require different storage. Cold appetizers must be refrigerated or
frozen. Hot appetizers should probably be frozen until you're ready to cook them. If
they've already been cooked, they could be refrigerated or frozen until you want to reheat
them. Appetizers like chips or breadsticks should be stored in an airtight container in
the pantry.

Storage

 Always refrigerate perishable food within 2 hours—1 hour when the temperature is
above 90 °F (32.2 ºC).
 Check the temperature of your refrigerator and freezer with an appliance thermometer.
The refrigerator should be at 40 °F (4.4 ºC) or below and the freezer at 0 °F (-17.7 ºC) or
below.
 Cook or freeze fresh poultry, fish, ground meats, and variety meats within 2 days; other
beef, veal, lamb, or pork, within 3 to 5 days.

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 Perishable food such as meat and poultry should be wrapped securely to maintain
quality and to prevent meat juices from getting onto other food.
 To maintain quality when freezing meat and poultry in its original package, wrap the
package again with foil or plastic wrap that is recommended for the freezer.
 Canned foods are safe indefinitely as long as they are not exposed to freezing
temperatures, or temperatures above 90 °F. If the cans look ok, they are safe to use.
Discard cans that are dented, rusted, or swollen. High-acid canned food (tomatoes,
fruits) will keep their best quality for 12 to 18 months; low-acid canned food (meats,
vegetables) for 2 to 5 years.

Food safety is a basic concern of every human everywhere. Using proper techniques to
store your food, both with leftovers and fresh food is important for a multitude of
reasons. It can:

 Keep food fresh, and therefore better tasting, for

longer
 Allow greater peace of mind
 Stretch the food budget further by reducing waste
 Help prevent health concerns

With all these benefits there’s no reason not to practice safe and proper food storage
techniques. Here are a few basic principles you should always do your best to follow
when it comes to food storage.

Organization

The first and most important aspect of a clean and healthy kitchen is organization. This
applies in multiple ways, and can have a large overall effect on your food storage safety.
For example, an organized kitchen is easier to keep:

 Clean and free of dirt, mold, or food stains

 Well stocked, without old or out of date food build up
 Well labeled and separated, which allows better food efficiency
 Healthier

Organization is an extremely important aspect for proper food storage. It is the first step
in safe food storage. So, once you’ve organized your kitchen and food storage areas
appropriately, you’re ready for the next step.

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First in First out (FIFO)

The rule of FIFO is that the first food purchased is the first food you use. By following
this rule, and always making sure to use the oldest ingredients first, you can reign in a
large portion of any waste issues you might be experiencing. Of course, depending on
the volume and size of your kitchen, it’s possible to bend
this rule a little. But always make sure that if any of your
food items are approaching their use by date, or expiration
date, you use them before they expire.

When in Doubt, Throw it out

It is often tempting to use questionable food rather than wasting it by throwing it away.
Frugality makes it seem that making sure the food is well cooked is alright. But safety
is always the most important aspect of food storage and preparation. It isn’t worth the
pain and risk of serious food borne illness. So, when it doubt, please throw it out.

Following these principles is a great step toward a clean, organized, happy and healthy
kitchen. Here are a few technical guidelines for proper food storage you should be
keeping in mind as well.

Temperature Control

Temperature control is extremely important in food storage. If food isn’t kept at its
recommended temperature spoilage can occur at an extremely accelerated rate. Always
make sure you refrigerate or freeze any required food immediately after purchase.

The typical refrigerator temperature should be right around 40 degrees Fahrenheit.

Freezer temperature should be at or below 0 degrees Fahrenheit. Be sure to continually
check this, as any fluctuation can lead to less than optimal conditions and unnecessary
spoilage.

Proper Refrigeration Storage

Optimal food storage within a refrigerator or freezer requires a variety of techniques.

Food should be:

 Kept in air tight containers – This keeps food from drying out and slows down the
rate of spoilage. Because of bacteria in the air (even in cold environments such

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 as a fridge), it’s important to keep food exposure to air to a minimum. Always
make sure to look for fissures, cracks, or holes within the food container.
 Organized accordingly – It’s important to place meats and other quick to spoil
items on lower levels. This prevents their ability to contaminate other foods, as
well as drip any resulting juices or fluids.
 Well-spaced – Storing foods on top of other food, or over-packing the fridge, can
affect the rate of spoilage and overall quality of the food.
 Cooled to room temperature before storing – Placing hot or still warm food into an
air tight container and then into a cold fridge/freezer can cause condensation,
which will increase the rate of spoilage.

Following these simple rules can have an extremely positive impact on your food
preservation.

Maintenance and Monitoring

Maintenance and monitoring is an integral part of proper food storage. Without proper
monitoring, as well as maintenance, food spoilage is inevitable. Here is what you should
be monitoring and maintaining within your kitchen and food storage areas:

 Spoilage – Always keep an eye on your food, particularly those with an expiration
date. These dates must be respected and followed for safety and health reasons.
Also, make sure your vegetables are fresh and well monitored to prevent any risk
of storage. Spoiled food will increase the rate at which the food around it spoils.
Potatoes shoved away into a closet are cupboard are the worst offenders of this.
 Refrigerator/freezer temperatures – Always pay close attention to this. Even a
slight change in temperature can quickly lead to spoilage. And a whole
fridge/freezer can result in a massive amount of waste.
 Pest control – Pests are a problem no matter where in the world you are. Keep an
eye on the floor, corners, and tight spaces within your kitchen to avoid having
pests become a problem.

Food storage can be the difference between a happy kitchen and an unsafe environment.
So always try and follow these proper food storage techniques.

SELF CHECK 3.4.2

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DIRECTION:

Read each direction written in every type of test.

A.ESSAY

1. How do you store appetizers? (10points)

_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________

2. Described First in First out (FIFO)? (5points)

_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________

3. What is the value of temperature control? (5points)

_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
______________________________________________________________________________

ANSWER KEY 3.4.2

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A.ESSAY

1. How do you store appetizers?

 Each type would require different storage. Cold appetizers must be refrigerated
or frozen. Hot appetizers should probably be frozen until you're ready to cook
them. If they've already been cooked, they could be refrigerated or frozen until
you want to reheat them. Appetizers like chips or breadsticks should be stored
in an airtight container in the pantry.

2. Described First in First out (FIFO)?

 The rule of FIFO is that the first food purchased is the first food you use. By
following this rule, and always making sure to use the oldest ingredients first,
you can reign in a large portion of any waste issues you might be experiencing.
Of course, depending on the volume and size of your kitchen, it’s possible to bend
this rule a little. But always make sure that if any of your food items are
approaching their use by date, or expiration date, you use them before they
expire.

3. What is the value of temperature control?

 Temperature control is extremely important in food storage. If food isn’t kept at

its recommended temperature spoilage can occur at an extremely accelerated
rate. Always make sure you refrigerate or freeze any required food immediately
after purchase. The typical refrigerator temperature should be right around 40
degrees Fahrenheit. Freezer temperature should be at or below 0 degrees
Fahrenheit. Be sure to continually check this, as any fluctuation can lead to less
than optimal conditions and unnecessary spoilage.

TASK SHEET NO. 3.1.1-9

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Title: Perform Mise en place

Performance Objective:
The students will be able to perform mise en place in preparation of appetizer.
Tools, utensils and equipment should be clean and sanitize. Ingredients must be identify correctly
according to standard recipes and assemble according to a sequence and specifications.
Supplies/Materials:Recipe book,1 large onion, cut into 1/4-inch slices1 1/4 cups all-purpose
flour1 teaspoon baking powder1 teaspoon salt1 egg1 cup milk, or as needed3/4 cup dry bread
crumbs seasoned salt to taste1 quart oil for frying, or as needed, aluminum foil
Tools/Equipment: Burner stove, frying pan or sauce pan, deep-fryer, mixing bowl, paper towel,
measuring spoon and cups, wire whisk, small cups or saucier, sauce pan, slotted spoon, tong,
strainer, knife, cutting board, gloves, serving plate, wire rack, fork, measuring cup, measuring
spoon, weight scale
How to make fantastic onion rings
Steps/Procedure:
1. Soak onion rings in a bowl of ice water for 1 hour; drain and pat dry with paper towels.
2. Heat the oil in a deep-fryer to 365 degrees F (185 degrees C).
3. Separate the onion slices into rings, and set aside. In a small bowl, stir together the flour, baking
powder and salt.
4. Dip the onion slices into the flour mixture until they are all coated; set aside. Whisk the egg and
milk into the flour mixture using a fork. Dip the floured rings into the batter to coat, then place on
a wire rack to drain until the batter stops dripping. The wire rack may be placed over a sheet of
aluminum foil for easier clean up. Spread the bread crumbs out on a plate or shallow dish. Place
rings one at a time into the crumbs, and scoop the crumbs up over the ring to coat. Give it a hard
tap as you remove it from the crumbs. The coating should cling very well. Repeat with remaining
rings
Assessment Method:
 Direct observation of the candidate while preparing appetizers
 Written or oral questions to test 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

TASK SHEET NO. 3.1.1-9

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Title: Perform Mise en place

Performance Objective:
The students will be able to perform mise en place in preparation of appetizer.
Tools, utensils and equipment should be clean and sanitize. Ingredients must be identify correctly
according to standard recipes and assemble according to a sequence and specifications.
Supplies/Materials:Recipe book, about 2 quarts water, 1 lemon, quartered, 1 or 2 bay leaves 10 to
15 whole black peppercorns, 1 tablespoon salt, or to taste (1 tablespoon salt to 1 pound of shrimp
cooked in 2 quarts of water is a good ratio) one pound of 12-15 count (16-20 count okay) raw shrimp,
deveined and peeled with tails left on ice bath ,cocktail sauce, for serving (store-bought or
homemade, see blog post for recipe links)gloves, airtight container
Tools/Equipment: Refrigerator, Sause pan , strainer, water, knife, cutting board, mise en place
bowl, tong, spoon, gloves, cutting board, shooter style glasses, mixing bowl, measuring cup,
measuring spoon, weight scale

How to make an easy shrimp cocktail

Steps/Procedure:

1. Fill a large pot with water (about 2 quarts for 1 pound shrimp) and add the lemon, bay leaves,
peppercorns, salt, and bring to a boil over high heat. Allow water to boil for 5 to 10 minutes (while
you’re cleaning the shrimp) to allow the flavors to develop.
2. Add the shrimp to the water (no need to remove lemon, bay leaves, or peppercorns) and cook for
2 to 3 minutes, or until done. Pull shrimp when they’ve firmed up and just turned pink. Overcooked
shrimp are rubbery, tough, and not good.
3. Add shrimp to an icebath to stop the cooking and allow remaining in icebath for about 5 minutes,
or until chilled. Serve immediately with cocktail sauce or refrigerate in an airtight container for up
to 24 hours before serving.
Assessment Method
 Direct observation of the candidate while preparing appetizers
 Written or oral questions to test 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

TASK SHEET NO. 3.1.1-9

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Title: Perform Mise en place

Performance Objective:
The students will be able to perform mise en place in preparation of appetizer.
Tools, utensils and equipment should be clean and sanitize. Ingredients must be identify correctly
according to standard recipes and assemble according to a sequence and specifications.
Supplies/Materials: Recipe book, gloves, 1-3/4 cups shredded cheddar cheese, 1 cup peeled and
deveined cooked small shrimp, 1 can (4 ounces) chopped green chilies, drained, 2 green onions,
thinly sliced, 8 flour tortillas (8 inches), 1 medium ripe avocado, peeled and pitted, 2 tablespoons
salsa, 1/4 teaspoon garlic salt

Tools/Equipment: Stove burner, , mixing bowl, tong, spoon, pan, knife , cutting board, mise en
place cups, serving plate, measuring cup, measuring spoon, weight scale

How to make shrimp and green chili quesadillas

Steps/Procedure:

1. In a bowl, combine the cheese, shrimp, green chilies and green onions. Place half of the tortillas
on a greased griddle; sprinkle with cheese mixture. Top with remaining tortillas. Cook over
medium heat for 1-2 minutes on each side or until golden brown and cheese is melted

2. Meanwhile, in a small bowl, mash avocado with salsa and garlic salt. Serve with quesadillas.

Assessment Method
 Direct observation of the candidate while preparing appetizers
 Written or oral questions to test 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

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 TASK SHEET NO. 3.1.1-9

Title: Perform Mise en place

Performance Objective:
The students will be able to perform mise en place in preparation of appetizer.
Tools, utensils and equipment should be clean and sanitize. Ingredients must be
identify correctly according to standard recipes and assemble according to a sequence
and specifications.

Supplies/Materials: Recipe book, 6 hard-boiled eggs, peeled and halved1 avocado -

peeled, pitted, and diced3 slices cooked turkey bacon, chopped, divided2 1/2
tablespoons mayonnaise2 teaspoons lime juice1 clove garlic, crushed1/8 teaspoon
cayenne peppersea salt to taste1 jalapeno pepper, sliced (optional)1 dash hot sauce,
or to taste (optional), gloves

Tools/Equipment: Stove burner, mise en place cups, cutting board, knife, gloves
serving plate, spoon, skillet , tong, ladle spoon, measuring cup, measuring spoon,
weight scale

How to make Avocado Deviled Eggs

Steps/Procedure:
1. Scoop egg yolks into a bowl; add avocado, 2/3 of chopped turkey bacon,
mayonnaise, lime juice, garlic, cayenne pepper, and salt. Mash egg yolk mixture until
filling is evenly combined.
2. Spoon filling into a piping bag or plastic bag with a snipped corner. Pipe filling into
each egg white; top with a turkey bacon piece, jalapeno slice, and dash hot sauce.
Assessment Method
 Direct observation of the candidate while preparing appetizers
 Written or oral questions to test 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

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 TASK SHEET NO.3.1.1-9

Title: Perform Mise en place

Performance Objective:
The students will be able to perform mise en place in preparation of appetizer.
Tools, utensils and equipment should be clean and sanitize. Ingredients must be
identify correctly according to standard recipes and assemble according to a
sequence and specifications.
Supplies/Materials:
Recipe book, gloves, 1 cup mayonnaise 1/2 cup fat-free Greek yogurt 2 small cloves
garlic, finely chopped 3 to 4 tinned anchovy fillets, plus 1 tsp. oil from tin 1/2 cup
freshly grated Parmesan 2 teaspoons Worcestershire sauce 3 tablespoons lemon juice
1/4 teaspoon pepper 1/4 cup finely chopped fresh parsley Assorted crudité(bell
pepper, cauli flower or broccoli, red radish, celery), measuring cup, measuring spoon,
weight scale
Tools/Equipment:
Food processor, fridge, stove burner, cutting board, knife, sauce pan, water, mise en
place cup, tong, spoon, mixing bowl, ladle spoon, serving plate

Caesar Dip with Crudités

Steps/Procedure:

1. Place mayonnaise, yogurt, garlic, anchovy fillets and oil, Parmesan,

Worcestershire sauce, lemon juice and pepper in a food processor and pulse
until very smooth. Transfer dip to a bowl and stir in parsley. Cover bowl and
refrigerate for at least 2 hours (or up to overnight) to allow flavors to develop

2. Serve dip with assorted crudités.

Assessment Method
 Direct observation of the candidate while preparing appetizers
 Written or oral questions to test 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

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 TASK SHEET NO. 3.1.1-9
Title: Perform Mise en place
Performance Objective: The students will be able to perform mise en place in
preparation of appetizer. Tools, utensils and equipment should be clean and sanitize.
Ingredients must be identify correctly according to standard recipes and assemble
according to a sequence and specifications.
Supplies/Materials: Cooked stuffing 200g crumbled, plain flour 50g, seasoned
Eggs 2 beaten, panko breadcrumbs 100g, cranberry sauce 2 tbsp., chili jam 2 tbsp.
vegetable oil for deep-frying, Bread sauce( onion 1 peeled, cloves 6, bay leaves 2
black peppercorns 6, nutmeg a good grating, garlic 2 cloves peeled, whole milk 400ml,
double cream 100ml, white breadcrumbs 150g, butter 2 tbsp., gloves
Tools/Equipment: Oven, Stove burner, cutting board, knife, sauce pan, mise en
place cup, tong, spoon, mixing bowl, serving plate, strainer, wooden spoon, Food
container, wire whisk, sauce cup, measuring cup, measuring spoon, weight scale
Bread sauce and stuffing croquettes
Steps/Procedure:
1. To make the bread sauce, stud the onion with the cloves and put in a pan with the
bay, peppercorns, nutmeg, garlic, milk and cream. Bring very slowly to a simmer;
remove from the heat, cover and leave to infuse for 1 hour. Strain the milk into a new
pan and add the breadcrumbs, butter and lots of seasoning. Simmer very gently,
stirring regularly, for 20 minutes until very thick. Pour into a container, cover and
cool. Stir through the crumbled stuffing, and then chill completely.
2. Put the flour, egg and breadcrumbs into separate shallow bowls. Take a heaped
tbsp of the bread sauce and, using slightly wet hands, shape into the size of a golf
ball. Roll in the seasoned flour, then into the beaten egg, then coat well in the
breadcrumbs. Repeat with the remaining mixture.
3. Mix together the cranberry sauce and chili jam in a bowl to make a dipping sauce.
4. Fill a pan no more than ⅓ full with the oil and heat to 180C or until a cube of bread
browns in 30 seconds. Fry the balls for 2-3 minutes, in batches, until golden and
crisp, then drain well on kitchen paper, season with flaky sea salt and keep warm in
a low oven while you fry the rest. Serve with the sauce.
Assessment Method
 Direct observation of the candidate while preparing appetizers
 Written or oral questions to test 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

Date Developed:
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 TASK SHEET NO. 3.1.1-9

Title: Perform Mise en place

Performance Objective:
The students will be able to perform mise en place in preparation of appetizer.
Tools, utensils and equipment should be clean and sanitize. Ingredients must be
identify correctly according to standard recipes and assemble according to a sequence
and specifications.
Supplies/Materials: pre-cooked pork belly about 900g (we used two Waitrose packs
to serve 2 each) or use leftover cooked pork belly from a roast, dark soy sauce 6 tbsp
fish sauce 4 tbsp, ginger grated to make 1 tbsp, limes 2 juiced, soft brown sugar 175g
red chilli 1, seeded and finely chopped, cucumber 1, gloves, baking paper, skewer
stick
Tools/Equipment: Fridge, Stove burner, oven, baking tray, mise en place cups,
cutting board, knife, serving plate, spoon, tong, ladle spoon, mixing bowl, sauce pan,
peeler, sauce cup, measuring cup, measuring spoon, weight scale
Pork belly skewers with Vietnamese caramel sauce
Steps/Procedure:
1. Remove the pork belly from any packaging if using bought. Cut into 5cm squares.
2. Combine the soy sauce, fish sauce, ginger, lime juice and brown sugar in a
saucepan and melt the sugar over a low heat. Bubble, while stirring, until syrupy,
and then take off the heat to cool slightly. Toss the pork belly cubes with 100ml of the
marinade in a bowl, and leave to marinate in the fridge for at least 30 minutes. Mix
the remaining sauce with the chili and leave at room temperature to use as a dip.
3. Heat the oven to 200C/fan 180C/gas 6. Line a baking tray with baking paper.
Stand the belly pork pieces skin-side up on the tray and roast for 20 minutes until
golden, sticky and caramelized. Use a swivel vegetable peeler to cut the cucumber into
as many strips as you have pork belly chunks. Ruffle each strip onto a cocktail stick
or small wooden skewer, and leave in the fridge.
4.To serve, skewer each pork belly piece with one of the cucumber skewers, then
arrange on a platter with the bowl of Vietnamese caramel dipping sauce

Assessment Method
 Direct observation of the candidate while preparing appetizers
 Written or oral questions to test 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

Date Developed:
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Developed By:
 TASK SHEET NO. 3.1.1-9

Title: Perform Mise en place

Performance Objective:
The students will be able to perform mise en place in preparation of appetizer.
Tools, utensils and equipment should be clean and sanitize. Ingredients must be
identify correctly according to standard recipes and assemble according to a sequence
and specifications.

Supplies/Materials:
White crabmeat 100g, lemon juice 2 tbsp., shallot 1 finely chopped, parsley a handful
chopped, red chili 1, finely chopped, small capers 1 tbsp., mayonnaise 3 tbsp., skinny
baguette 15 slices, toasted, gloves

Tools/Equipment:
Fridge, mise en place cups, cutting board, chef knife, serving plate, spoon, mixing
bowl, bread knife, wooden spoon, ladle, measuring cup, measuring spoon, weight
scale

Crab crostini

Steps/Procedure:

1. Mix the crab with the lemon juice, shallot, parsley, chili, capers and mayonnaise.
2. Pile the crab mix onto the baguette slices.

Assessment Method
 Direct observation of the candidate while preparing appetizers
 Written or oral questions to test 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

Date Developed:
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Developed By:
 TASK SHEET NO. 3.1.1-9

Title: Perform Mise en place

Performance Objective:
The students will be able to perform mise en place in preparation of appetizer.
Tools, utensils and equipment should be clean and sanitize. Ingredients must be
identify correctly according to standard recipes and assemble according to a sequence
and specifications.

Supplies/Materials: 2 eggs, 200ml cream, 150g chopped vegetables – we used

sweetcorn, asparagus and pepper , 1tbsp pesto, 8 wide slices Parma ham, gloves

Tools/Equipment:
Oven, fridge, baking tray or small muffin tray, Mise en place bowls, cutting board,
chef knife, serving plate, spoon, mixing bowl, wooden spoon, ladle, wire whisk,
measuring cup, measuring spoon, weight scale, tong

Mini Parma ham vegetable tarts

Steps/Procedure:
1. Heat the oven to 200C, gas 6. In a large jug mix together the eggs, cream,
vegetables and pesto.
2. Line 8 spaces of a 12-hole muffin tin with Parma ham. Pour in the egg mixture to
fill each ‘case’.
3. Bake for 15-20 mins or until the egg has set to the touch. Cool a little before
serving. Once cooled completely, these will keep in the fridge for a couple of days

Assessment Method
 Direct observation of the candidate while preparing appetizers
 Written or oral questions to test 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

Date Developed:
Checked By:
Page
COOKERY NCII ____________________
200
Developed By:
 TASK SHEET NO. 3.1.1-9

Title: Perform Mise en place

Performance Objective:
The students will be able to perform mise en place in preparation of appetizer.
Tools, utensils and equipment should be clean and sanitize. Ingredients must be
identify correctly according to standard recipes and assemble according to a sequence
and specifications.
Supplies/Materials:
3 hardboiled eggs peeled, 3 slices whole wheat or white toast, 1/4 cup (60 mL) low-
fat mayonnaise, 1/2 tsp (2.5 mL) Dijon mustard, 1 tsp (5 mL) chopped fresh
herbs (such as dill, chives or tarragon) plus additional for garnish, Dash hot sauce
Pinch freshly ground pepper, 2 slices cooked bacon, cut into bite-sized pieces, gloves
Tools/Equipment:
Fridge, Mise en place bowls, cutting board, chef knife, serving plate, spoon, mixing
bowl, wooden spoon, ladle, wire whisk, measuring cup, measuring spoon, weight
scale, tong, cookie circle

Egg and Bacon Canape

Steps/Procedure:
1. Using egg slicer or sharp knife, slice hard boiled eggs, crosswise into 1/4 inch (1
cm) slices.
2. Using 2 inch (5 cm) circle cookie or biscuit cutter, cut rounds out of toast to make
12 circles.
3. In small bowl, combine mayonnaise with Dijon mustard, herbs, hot sauce and
pepper.
4.To assemble: Top toast with 1 egg slice, 1/4 tsp (1.25 mL) dollop of mayonnaise, a
piece of bacon and garnish with fresh herbs

Assessment Method
 Direct observation of the candidate while preparing appetizers
 Written or oral questions to test 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

Date Developed:
Checked By:
Page
COOKERY NCII ____________________
201
Developed By:
 TASK SHEET NO. 3.1.1-9

Title: Perform Mise en place

Performance Objective:
The students will be able to perform mise en place in preparation of appetizer.
Tools, utensils and equipment should be clean and sanitize. Ingredients must be
identify correctly according to standard recipes and assemble according to a sequence
and specifications.
Supplies/Materials:
4 slices Parma ham, 4 slices mortadella, 4 slices capocollo (cured pork
shoulder), 8 slices Milano salame, 9 ounces buffalo mozzarella, roughly sliced, a
handful of green and black olives, a selection of preserved vegetables such as bell
peppers, aubergines, artichokes, sun-dried tomatoes and mushrooms, grissini,
bruschetta, focaccia and country bread, to serve, gloves
Tools/Equipment:

Fridge, Mise en place bowls, cutting board, chef knife, serving plate, measuring cup,
measuring spoon, weight scale, tong, bread knife
Traditional Antipasto
Steps/Procedure:

1. Arrange the meats, mozzarella, olives and preserves on a large platter. Serve with
grissini, bruschetta, focaccia and country bread.

Assessment Method

 Direct observation of the candidate while preparing appetizers

 Written or oral questions to test 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

Date Developed:
Checked By:
Page
COOKERY NCII ____________________
202
Developed By:
 TASK SHEET NO. 3.1.1-9

Title: Perform Mise en place

Performance Objective:
The students will be able to perform mise en place in preparation of appetizer.
Tools, utensils and equipment should be clean and sanitize. Ingredients must be
identify correctly according to standard recipes and assemble according to a sequence
and specifications.
Supplies/Materials:

5 slices bacon 1/2 cup cherry tomatoes 1/2 cup shredded iceberg lettuce 1 tablespoon
snipped chives 2 tablespoons mayonnaise Salt and pepper 10 baguette slices, brushed
with olive oil and grille, gloves
Tools/Equipment:

Fridge, Mise en place bowls, cutting board, chef knife, serving plate, measuring cup,
measuring spoon, weight scale, tong, bread knife, mixing bowl, wooden spoon

BLT Bruschetta
Steps/Procedure:

1. Cut bacon slices in half and cook until crisp. Halve or quarter tomatoes.
2. Combine tomatoes in a bowl with lettuce, chives, and mayonnaise. Season to
taste with salt and pepper.
3. Spread some tomato mixture on each baguette toast and top each with a slice of
bacon.

Assessment Method

 Direct observation of the candidate while preparing appetizers

 Written or oral questions to test 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

Date Developed:
Checked By:
Page
COOKERY NCII ____________________
203
Developed By:
 TASK SHEET NO. 3.1.1-9

Title: Perform Mise en place

Performance Objective:
The students will be able to perform mise en place in preparation of appetizer.
Tools, utensils and equipment should be clean and sanitize. Ingredients must be
identify correctly according to standard recipes and assemble according to a sequence
and specifications.
Supplies/Materials:
About 6 cups vegetable oil for frying 1 1/4 cups cake flour 1 cup light beer or amber
ale 1/2 teaspoon kosher salt 1/4 teaspoon garlic powder 1/4 teaspoon cayenne About
1 lb. precut vegetables, such as peppers, mushrooms, and broccoli florets from the
salad bar or a stir-fry mix 1/2 cup mayonnaise 3 tablespoons whole-grain mustard,
Gloves
Tools/Equipment:
Deep fryer or stove burner, sauce pan, strainer, Mise en place bowls, cutting board,
chef knife, serving plate, measuring cup, measuring spoon, weight scale, mixing bowl,
wooden spoon, wire whisk, tong, cocktail glass
Tempura vegetable crudites

Steps/Procedure:
1. Heat oil in a wide pot over high heat until it reaches 350° on a deep-fry
thermometer. Reduce heat to low. Whisk flour, beer, salt, garlic powder, and cayenne
together in a medium bowl. Working in 2 batches and using tongs, drop vegetables
into batter and then into oil. Fry until golden brown, about 4 minutes. Drain on paper
towels.
2. Mix mayonnaise and mustard together and serve on the side.

Assessment Method

 Direct observation of the candidate while preparing appetizers

 Written or oral questions to test 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

Date Developed:
Checked By:
Page
COOKERY NCII ____________________
204
Developed By:
 TASK SHEET NO. 3.1.1-9

Title: Perform Mise en place

Performance Objective:
The students will be able to perform mise en place in preparation of appetizer.
Tools, utensils and equipment should be clean and sanitize. Ingredients must be
identify correctly according to standard recipes and assemble according to a sequence
and specifications.
Supplies/Materials:
2 medium Hass avocados, peeled, pitted and diced 1/4 teaspoon minced garlic 1/2
teaspoon finely chopped jalapeño 1/4 cup chopped tomatoes 4 teaspoons finely
chopped white onion Kosher salt 4 teaspoons lime juice 2 teaspoons chopped cilantro,
Gloves
Tools/Equipment:
Mise en place bowls, cutting board, chef knife, serving plate, measuring cup,
measuring spoon, weight scale, mixing bowl, wooden spoon, wire whisk, tong, sauce
cup
Gabriel's Guacamole

Steps/Procedure:
1. Scoop out avocado flesh into a molcajete or bowl, add garlic and jalapeño, and
mash (with a pestle or a wooden spoon) until the avocados are creamy but still very
chunky.
2. Stir in tomato, onion, and salt to taste.
3. Sprinkle with lime juice and cilantro, then stir and taste once more. Add more
garlic, jalapeño, onion, salt, lime juice, or cilantro as desired.
4. Serve with tortilla chips

Assessment Method

 Direct observation of the candidate while preparing appetizers

 Written or oral questions to test 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

Date Developed:
Checked By:
Page
COOKERY NCII ____________________
205
Developed By:
 TASK SHEET NO. 3.1.1-9

Title: Perform Mise en place

Performance Objective:
The students will be able to perform mise en place in preparation of appetizer.
Tools, utensils and equipment should be clean and sanitize. Ingredients must be
identify correctly according to standard recipes and assemble according to a sequence
and specifications.
Supplies/Materials: 24 squash blossoms 1/2 teaspoon crushed red pepper 15
ounces fresh ricotta (1 1/2 cups) Kosher salt 2/3 cup well-chopped drained pimentos
(from one 8-ounce jar) 3 ounces cream cheese, Squash Blossoms with Pimento
Ricotta, oil, gloves
Tools/Equipment:
Stove burner, sauce pan, Food processor, Mise en place bowls, cutting board, chef
knife, serving plate, measuring cup, measuring spoon, weight scale, mixing bowl,
wooden spoon, wire whisk, tong, strain, bread knife, baguette, oven toaster or sauté
pan
Squash Blossoms with Pimento Ricotta

Steps/Procedure:
1. Prepare the squash blossom and fry. Strain and Set aside.
2. In a food processor, puree the ricotta and cream cheese. Add the pimentos and
crushed red pepper and pulse until the pimentos are minced. Season with salt.
3. Remove the pistils from the squash blossoms. Spoon the pimento ricotta into a
sturdy reseal able plastic bag and snip the corner. Pipe about 1 tablespoon of the
ricotta into each blossom and transfer to a platter. Serve with toasted baguette slices

Assessment Method

 Direct observation of the candidate while preparing appetizers

 Written or oral questions to test 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

Date Developed:
Checked By:
Page
COOKERY NCII ____________________
206
Developed By:
 TASK SHEET NO. 3.1.1-9

Title: Perform Mise en place

Performance Objective:
The students will be able to perform mise en place in preparation of appetizer.
Tools, utensils and equipment should be clean and sanitize. Ingredients must be identify correctly
according to standard recipes and assemble according to a sequence and specifications.
Supplies/Materials:
1/4 cup wasabi-coated green peas 1/4 cup granola 1/4 cup ground gingersnaps (about 5 cookies)
1/4 cup finely grated Parmesan 1/2 teaspoon whole fennel seeds 2 11-ounce logs goat cheese, gloves
Tools/Equipment:
Stove burner, sauce pan, Fridge, Food processor, reseal able plastic, Mise en place bowls, cutting
board, chef knife, serving plate, measuring cup, measuring spoon, weight scale, mixing bowl, wooden
spoon, wire whisk, tong
Modern Cheese Balls
Steps/Procedure:

1. Grind the peas in a food processor or crush them in a reseal able plastic bag. Spread the crumbs
on a plate. Repeat these steps for the granola, then the gingersnaps. Combine the Parmesan and
fennel on another plate.
2. Shape the cheese into balls, working with about 1 rounded tablespoon at a time. Roll the balls in
the coatings.
3. Ready to fry until golden brown

In Advance: Roll the cheese into balls and refrigerate them, uncoated, for up to 24 hours. Roll the
balls in the coatings no more than 1 hour before the party.

Assessment Method

 Direct observation of the candidate while preparing appetizers

 Written or oral questions to test 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

TASK SHEET NO. 3.1.1-9

Date Developed:
Checked By:
Page
COOKERY NCII ____________________
207
Developed By:
Title: Perform Mise en place
Performance Objective:
The students will be able to perform mise en place in preparation of appetizer.
Tools, utensils and equipment should be clean and sanitize. Ingredients must be identify correctly
according to standard recipes and assemble according to a sequence and specifications.
Supplies/Materials: 12 ounces cooked crabstick 1/4 cup finely diced celery 1/4 cup minced fresh
chives 1/4 cup mayonnaise 1 large egg 2 teaspoons Dijon mustard 1/4 teaspoon hot sauce 1 1/4
cups panko (see notes) or fine dried bread crumbs Roasted Pepper-Chive Aioli (recipe follows) Fresh
chives, rinsed and cut into 1-inch lengths, gloves
Tools/Equipment: Oven, Stove burner, sauce pan, Mise en place bowls, cutting board, chef knife,
serving plate, measuring cup, measuring spoon, weight scale, mixing bowl, wooden spoon, wire
whisk, tong, spatula, baking tray
Panko-crusted Crab Cake Bites with Roasted Pepper-Chive Aioli
Steps/Procedure:
1. Shred the imitation crab sticks into strings like you're pulling apart string cheese. Place in a large
bowl.
2. In a large bowl, combine celery, minced chives, mayonnaise, egg, mustard, and hot sauce; mix
well with a fork. Add crabstick and 1/4 cup panko; stir gently just to mix.
3. Put remaining 1 cup panko in a shallow bowl. Shape crab mixture into 24 cakes, each about 2
inches wide and 1/2 inch thick. Turn each cake in panko to coat on all sides, pressing gently to
make crumbs adhere. Place cakes slightly apart in an oiled 12- by 17-inch baking pan.
4. Bake in a 475° regular or convection oven until golden brown, 15 to 18 minutes. With a spatula,
transfer crab cakes to a platter. Spoon a dollop of Roasted Pepper-Chive Aioli onto each cake.
Garnish platter with fresh chives. Serve hot.
5. Roasted Pepper-Chive Aioli. In a small bowl, mix 1/3 cup mayonnaise, 1/4 cup chopped drained
canned roasted red peppers, 1 tablespoon minced fresh chives, 2 teaspoons lemon juice, and 1
teaspoon minced garlic. Makes about 1/2 cup.
Assessment Method
 Direct observation of the candidate while preparing appetizers
 Written or oral questions to test 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

TASK SHEET NO. 3.2.1-9

Title: Prepare range of appetizers

Performance Objective:
The students will be able to prepare a range of appetizers.

Date Developed:
Checked By:
Page
COOKERY NCII ____________________
208
Developed By:
Appetizer should be produce according to standard recipes; quality trimmings must utilize and use
sanitary practices appropriate to the procedure.
Supplies/Materials: Recipe book,1 large onion, cut into 1/4-inch slices1 1/4 cups all-purpose
flour1 teaspoon baking powder1 teaspoon salt1 egg1 cup milk, or as needed3/4 cup dry bread
crumbs seasoned salt to taste1 quart oil for frying, or as needed, aluminum foil
Tools/Equipment: Burner stove, frying pan or sauce pan, deep-fryer, mixing bowl, paper towel,
measuring spoon and cups, wire whisk, small cups or saucier, sauce pan, slotted spoon, tong,
strainer, knife, cutting board, gloves, serving plate, wire rack, fork, measuring cup, measuring
spoon, weight scale
How to make fantastic onion rings
Steps/Procedure:
1. Soak onion rings in a bowl of ice water for 1 hour; drain and pat dry with paper towels.
2. Heat the oil in a deep-fryer to 365 degrees F (185 degrees C).
3. Separate the onion slices into rings, and set aside. In a small bowl, stir together the flour, baking
powder and salt.
4. Dip the onion slices into the flour mixture until they are all coated; set aside. Whisk the egg and
milk into the flour mixture using a fork. Dip the floured rings into the batter to coat, then place on
a wire rack to drain until the batter stops dripping. The wire rack may be placed over a sheet of
aluminum foil for easier clean up. Spread the bread crumbs out on a plate or shallow dish. Place
rings one at a time into the crumbs, and scoop the crumbs up over the ring to coat. Give it a hard
tap as you remove it from the crumbs. The coating should cling very well. Repeat with remaining
rings
Assessment Method:
 Direct observation of the candidate while preparing appetizers
 Written or oral questions to test 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

Date Developed:
Checked By:
Page
COOKERY NCII ____________________
209
Developed By:
 TASK SHEET NO. 3.2.1-9

Title: Prepare range of appetizers

Performance Objective:
The students will be able to prepare a range of appetizers.
Appetizer should be produce according to standard recipes; quality trimmings must utilize and use
sanitary practices appropriate to the procedure.
Supplies/Materials:Recipe book, about 2 quarts water, 1 lemon, quartered, 1 or 2 bay leaves 10 to
15 whole black peppercorns, 1 tablespoon salt, or to taste (1 tablespoon salt to 1 pound of shrimp
cooked in 2 quarts of water is a good ratio) one pound of 12-15 count (16-20 count okay) raw shrimp,
deveined and peeled with tails left on ice bath ,cocktail sauce, for serving (store-bought or
homemade, see blog post for recipe links)gloves, airtight container
Tools/Equipment: Refrigerator, Sause pan , strainer, water, knife, cutting board, mise en place
bowl, tong, spoon, gloves, cutting board, shooter style glasses, mixing bowl, measuring cup,
measuring spoon, weight scale

How to make an easy shrimp cocktail

Steps/Procedure:

1. Fill a large pot with water (about 2 quarts for 1 pound shrimp) and add the lemon, bay leaves,
peppercorns, salt, and bring to a boil over high heat. Allow water to boil for 5 to 10 minutes (while
you’re cleaning the shrimp) to allow the flavors to develop.
2. Add the shrimp to the water (no need to remove lemon, bay leaves, or peppercorns) and cook for
2 to 3 minutes, or until done. Pull shrimp when they’ve firmed up and just turned pink. Overcooked
shrimp are rubbery, tough, and not good.
3. Add shrimp to an icebath to stop the cooking and allow remaining in icebath for about 5 minutes,
or until chilled. Serve immediately with cocktail sauce or refrigerate in an airtight container for up
to 24 hours before serving.
Assessment Method
 Direct observation of the candidate while preparing appetizers
 Written or oral questions to test 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

Date Developed:
Checked By:
Page
COOKERY NCII ____________________
210
Developed By:
 TASK SHEET NO. 3.2.1-9

Title: Prepare range of appetizers

Performance Objective:
The students will be able to prepare a range of appetizers.
Appetizer should be produce according to standard recipes; quality trimmings must utilize and use
sanitary practices appropriate to the procedure.
Supplies/Materials: Recipe book, gloves, 1-3/4 cups shredded cheddar cheese, 1 cup peeled and
deveined cooked small shrimp, 1 can (4 ounces) chopped green chilies, drained, 2 green onions,
thinly sliced, 8 flour tortillas (8 inches), 1 medium ripe avocado, peeled and pitted, 2 tablespoons
salsa, 1/4 teaspoon garlic salt

Tools/Equipment: Stove burner, , mixing bowl, tong, spoon, pan, knife , cutting board, mise en
place cups, serving plate, measuring cup, measuring spoon, weight scale

How to make shrimp and green chili quesadillas

Steps/Procedure:

1. In a bowl, combine the cheese, shrimp, green chilies and green onions. Place half of the tortillas
on a greased griddle; sprinkle with cheese mixture. Top with remaining tortillas. Cook over
medium heat for 1-2 minutes on each side or until golden brown and cheese is melted

2. Meanwhile, in a small bowl, mash avocado with salsa and garlic salt. Serve with quesadillas.

Assessment Method
 Direct observation of the candidate while preparing appetizers
 Written or oral questions to test 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

Date Developed:
Checked By:
Page
COOKERY NCII ____________________
211
Developed By:
 TASK SHEET NO. 3.2.1-9

Title: Prepare range of appetizers

Performance Objective:
The students will be able to prepare a range of appetizers.
Appetizer should be produce according to standard recipes; quality trimmings must
utilize and use sanitary practices appropriate to the procedure.
Supplies/Materials: Recipe book, 6 hard-boiled eggs, peeled and halved1 avocado -
peeled, pitted, and diced3 slices cooked turkey bacon, chopped, divided2 1/2
tablespoons mayonnaise2 teaspoons lime juice1 clove garlic, crushed1/8 teaspoon
cayenne pepper sea salt to taste1 jalapeno pepper, sliced (optional)1 dash hot sauce,
or to taste (optional), gloves
Tools/Equipment: Stove burner, mise en place cups, cutting board, knife, gloves
serving plate, spoon, skillet , tong, ladle spoon, measuring cup, measuring spoon,
weight scale

How to make Avocado Deviled Eggs

Steps/Procedure:
1. Scoop egg yolks into a bowl; add avocado, 2/3 of chopped turkey bacon,
mayonnaise, lime juice, garlic, cayenne pepper, and salt. Mash egg yolk mixture until
filling is evenly combined.
2. Spoon filling into a piping bag or plastic bag with a snipped corner. Pipe filling into
each egg white; top with a turkey bacon piece, jalapeno slice, and dash hot sauce.
Assessment Method
 Direct observation of the candidate while preparing appetizers
 Written or oral questions to test 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

Date Developed:
Checked By:
Page
COOKERY NCII ____________________
212
Developed By:
 TASK SHEET NO. 3.2.1-9

Title: Prepare range of appetizers

Performance Objective:
The students will be able to prepare a range of appetizers.
Appetizer should be produce according to standard recipes; quality trimmings must
utilize and use sanitary practices appropriate to the procedure
Supplies/Materials:
Recipe book, gloves, 1 cup mayonnaise 1/2 cup fat-free Greek yogurt 2 small cloves
garlic, finely chopped 3 to 4 tinned anchovy fillets, plus 1 tsp. oil from tin 1/2 cup
freshly grated Parmesan 2 teaspoons Worcestershire sauce 3 tablespoons lemon juice
1/4 teaspoon pepper 1/4 cup finely chopped fresh parsley Assorted crudité(bell
pepper, cauli flower or broccoli, red radish, celery), measuring cup, measuring spoon,
weight scale
Tools/Equipment:
Food processor, fridge, stove burner, cutting board, knife, sauce pan, water, mise en
place cup, tong, spoon, mixing bowl, ladle spoon, serving plate

Caesar Dip with Crudités

Steps/Procedure:

1. Place mayonnaise, yogurt, garlic, anchovy fillets and oil, Parmesan,

Worcestershire sauce, lemon juice and pepper in a food processor and pulse
until very smooth. Transfer dip to a bowl and stir in parsley. Cover bowl and
refrigerate for at least 2 hours (or up to overnight) to allow flavors to develop

2. Serve dip with assorted crudités.

Assessment Method
 Direct observation of the candidate while preparing appetizers
 Written or oral questions to test 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

Date Developed:
Checked By:
Page
COOKERY NCII ____________________
213
Developed By:
 TASK SHEET NO. 3.2.1-9
Title: Prepare range of appetizers
Performance Objective: The students will be able to prepare a range of appetizers.
Appetizer should be produce according to standard recipes; quality trimmings must
utilize and use sanitary practices appropriate to the procedure.
Supplies/Materials: Cooked stuffing 200g crumbled, plain flour 50g, seasoned
Eggs 2 beaten, panko breadcrumbs 100g, cranberry sauce 2 tbsp., and chili jam 2
tbsp., vegetable oil for deep-frying, Bread sauce( onion 1 peeled, cloves 6, bay leaves
2
black peppercorns 6, nutmeg a good grating, garlic 2 cloves peeled, whole milk 400ml,
double cream 100ml, white breadcrumbs 150g, butter 2 tbsp., gloves
Tools/Equipment: Oven, Stove burner, cutting board, knife, sauce pan, mise en
place cup, tong, spoon, mixing bowl, serving plate, strainer, wooden spoon, Food
container, wire whisk, sauce cup, measuring cup, measuring spoon, weight scale
Bread sauce and stuffing croquettes
Steps/Procedure:
1. To make the bread sauce, stud the onion with the cloves and put in a pan with the
bay, peppercorns, nutmeg, garlic, milk and cream. Bring very slowly to a simmer;
remove from the heat, cover and leave to infuse for 1 hour. Strain the milk into a new
pan and add the breadcrumbs, butter and lots of seasoning. Simmer very gently,
stirring regularly, for 20 minutes until very thick. Pour into a container, cover and
cool. Stir through the crumbled stuffing, and then chill completely.
2. Put the flour, egg and breadcrumbs into separate shallow bowls. Take a heaped
tbsp of the bread sauce and, using slightly wet hands, shape into the size of a golf
ball. Roll in the seasoned flour, then into the beaten egg, then coat well in the
breadcrumbs. Repeat with the remaining mixture.
3. Mix together the cranberry sauce and chili jam in a bowl to make a dipping sauce.
4. Fill a pan no more than ⅓ full with the oil and heat to 180C or until a cube of bread
browns in 30 seconds. Fry the balls for 2-3 minutes, in batches, until golden and
crisp, then drain well on kitchen paper, season with flaky sea salt and keep warm in
a low oven while you fry the rest. Serve with the sauce.
Assessment Method
 Direct observation of the candidate while preparing appetizers
 Written or oral questions to test 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

Date Developed:
Checked By:
Page
COOKERY NCII ____________________
214
Developed By:
 TASK SHEET NO. 3.2.1-9

Title: Prepare range of appetizers

Performance Objective:
The students will be able to prepare a range of appetizers.

Appetizer should be produce according to standard recipes; quality trimmings must

utilize and use sanitary practices appropriate to the procedure.
Supplies/Materials: pre-cooked pork belly about 900g (we used two Waitrose packs
to serve 2 each) or use leftover cooked pork belly from a roast, dark soy sauce 6 tbsp
fish sauce 4 tbsp, ginger grated to make 1 tbsp, limes 2 juiced, soft brown sugar 175g
red chilli 1, seeded and finely chopped, cucumber 1, gloves, baking paper, skewer
stick
Tools/Equipment: Fridge, Stove burner, oven, baking tray, mise en place cups,
cutting board, knife, serving plate, spoon, tong, ladle spoon, mixing bowl, sauce pan,
peeler, sauce cup, measuring cup, measuring spoon, weight scale
Pork belly skewers with Vietnamese caramel sauce
Steps/Procedure:
1. Remove the pork belly from any packaging if using bought. Cut into 5cm squares.
2. Combine the soy sauce, fish sauce, ginger, lime juice and brown sugar in a
saucepan and melt the sugar over a low heat. Bubble, while stirring, until syrupy,
and then take off the heat to cool slightly. Toss the pork belly cubes with 100ml of the
marinade in a bowl, and leave to marinate in the fridge for at least 30 minutes. Mix
the remaining sauce with the chili and leave at room temperature to use as a dip.
3. Heat the oven to 200C/fan 180C/gas 6. Line a baking tray with baking paper.
Stand the belly pork pieces skin-side up on the tray and roast for 20 minutes until
golden, sticky and caramelized. Use a swivel vegetable peeler to cut the cucumber into
as many strips as you have pork belly chunks. Ruffle each strip onto a cocktail stick
or small wooden skewer, and leave in the fridge.
4.To serve, skewer each pork belly piece with one of the cucumber skewers, then
arrange on a platter with the bowl of Vietnamese caramel dipping sauce

Assessment Method
 Direct observation of the candidate while preparing appetizers
 Written or oral questions to test 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

Date Developed:
Checked By:
Page
COOKERY NCII ____________________
215
Developed By:
 TASK SHEET NO. 3.2.1-9

Title: Prepare range of appetizers

Performance Objective:
The students will be able to prepare a range of appetizers.
Appetizer should be produce according to standard recipes; quality trimmings must
utilize and use sanitary practices appropriate to the procedure.

Supplies/Materials:
White crabmeat 100g, lemon juice 2 tbsp., shallot 1 finely chopped, parsley a handful
chopped, red chili 1, finely chopped, small capers 1 tbsp., mayonnaise 3 tbsp., skinny
baguette 15 slices, toasted, gloves

Tools/Equipment:
Fridge, mise en place cups, cutting board, chef knife, serving plate, spoon, mixing
bowl, bread knife, wooden spoon, ladle, measuring cup, measuring spoon, weight
scale

Crab crostini

Steps/Procedure:

1. Mix the crab with the lemon juice, shallot, parsley, chili, capers and mayonnaise.
2. Pile the crab mix onto the baguette slices.

Assessment Method
 Direct observation of the candidate while preparing appetizers
 Written or oral questions to test 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

Date Developed:
Checked By:
Page
COOKERY NCII ____________________
216
Developed By:
 TASK SHEET NO. 3.2.1-9

Title: Prepare range of appetizers

Performance Objective:
The students will be able to prepare a range of appetizers.
Appetizer should be produce according to standard recipes; quality trimmings must
utilize and use sanitary practices appropriate to the procedure.

Supplies/Materials: 2 eggs, 200ml cream, 150g chopped vegetables – we used

sweetcorn, asparagus and pepper , 1tbsp pesto, 8 wide slices Parma ham, gloves

Tools/Equipment:
Oven, fridge, baking tray or small muffin tray, Mise en place bowls, cutting board,
chef knife, serving plate, spoon, mixing bowl, wooden spoon, ladle, wire whisk,
measuring cup, measuring spoon, weight scale, tong

Mini Parma ham vegetable tarts

Steps/Procedure:
1. Heat the oven to 200C, gas 6. In a large jug mix together the eggs, cream,
vegetables and pesto.
2. Line 8 spaces of a 12-hole muffin tin with Parma ham. Pour in the egg mixture to
fill each ‘case’.
3. Bake for 15-20 mins or until the egg has set to the touch. Cool a little before
serving. Once cooled completely, these will keep in the fridge for a couple of days

Assessment Method
 Direct observation of the candidate while preparing appetizers
 Written or oral questions to test 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

Date Developed:
Checked By:
Page
COOKERY NCII ____________________
217
Developed By:
 TASK SHEET NO. 3.2.1-9

Title: Prepare range of appetizers

Performance Objective:
The students will be able to prepare a range of appetizers.
Appetizer should be produce according to standard recipes; quality trimmings must
utilize and use sanitary practices appropriate to the procedure.
Supplies/Materials:
3 hardboiled eggs peeled, 3 slices whole wheat or white toast, 1/4 cup (60 mL) low-
fat mayonnaise, 1/2 tsp (2.5 mL) Dijon mustard, 1 tsp (5 mL) chopped fresh
herbs (such as dill, chives or tarragon) plus additional for garnish, Dash hot sauce
Pinch freshly ground pepper, 2 slices cooked bacon, cut into bite-sized pieces, gloves
Tools/Equipment:
Fridge, Mise en place bowls, cutting board, chef knife, serving plate, spoon, mixing
bowl, wooden spoon, ladle, wire whisk, measuring cup, measuring spoon, weight
scale, tong, cookie circle

Egg and Bacon Canape

Steps/Procedure:
1. Using egg slicer or sharp knife, slice hard boiled eggs, crosswise into 1/4 inch (1
cm) slices.
2. Using 2 inch (5 cm) circle cookie or biscuit cutter, cut rounds out of toast to make
12 circles.
3. In small bowl, combine mayonnaise with Dijon mustard, herbs, hot sauce and
pepper.
4.To assemble: Top toast with 1 egg slice, 1/4 tsp (1.25 mL) dollop of mayonnaise, a
piece of bacon and garnish with fresh herbs

Assessment Method
 Direct observation of the candidate while preparing appetizers
 Written or oral questions to test 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

Date Developed:
Checked By:
Page
COOKERY NCII ____________________
218
Developed By:
 TASK SHEET NO. 3.2.1-9

Title: Prepare range of appetizers

Performance Objective:
The students will be able to prepare a range of appetizers.
Appetizer should be produce according to standard recipes; quality trimmings must
utilize and use sanitary practices appropriate to the procedure.
Supplies/Materials:
4 slices Parma ham, 4 slices mortadella, 4 slices capocollo (cured pork
shoulder), 8 slices Milano salame, 9 ounces buffalo mozzarella, roughly sliced, a
handful of green and black olives, a selection of preserved vegetables such as bell
peppers, aubergines, artichokes, sun-dried tomatoes and mushrooms, grissini,
bruschetta, focaccia and country bread, to serve, gloves
Tools/Equipment:

Fridge, Mise en place bowls, cutting board, chef knife, serving plate, measuring cup,
measuring spoon, weight scale, tong, bread knife

Traditional Antipasto
Steps/Procedure:

1. Arrange the meats, mozzarella, olives and preserves on a large platter. Serve with
grissini, bruschetta, focaccia and country bread.

Assessment Method

 Direct observation of the candidate while preparing appetizers

 Written or oral questions to test 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

Date Developed:
Checked By:
Page
COOKERY NCII ____________________
219
Developed By:
 TASK SHEET NO. 3.2.1-9

Title: Prepare range of appetizers

Performance Objective:
The students will be able to prepare a range of appetizers.
Appetizer should be produce according to standard recipes; quality trimmings must
utilize and use sanitary practices appropriate to the procedure.

Supplies/Materials:

5 slices bacon 1/2 cup cherry tomatoes 1/2 cup shredded iceberg lettuce 1 tablespoon
snipped chives 2 tablespoons mayonnaise Salt and pepper 10 baguette slices, brushed
with olive oil and grille, gloves
Tools/Equipment:

Fridge, Mise en place bowls, cutting board, chef knife, serving plate, measuring cup,
measuring spoon, weight scale, tong, bread knife, mixing bowl, wooden spoon

BLT Bruschetta
Steps/Procedure:

1. Cut bacon slices in half and cook until crisp. Halve or quarter tomatoes.
2. Combine tomatoes in a bowl with lettuce, chives, and mayonnaise. Season to
taste with salt and pepper.
3. Spread some tomato mixture on each baguette toast and top each with a slice of
bacon.

Assessment Method

 Direct observation of the candidate while preparing appetizers

 Written or oral questions to test knowledge on commodity and food
safety issues

Date Developed:
Checked By:
Page
COOKERY NCII ____________________
220
Developed By:
  Review of portfolios of evidence and third party workplace reports of
on-the-job performance by the candidate

TASK SHEET NO. 3.2.1-9

Title: Prepare range of appetizers

Performance Objective:
The students will be able to prepare a range of appetizers.
Appetizer should be produce according to standard recipes; quality trimmings must
utilize and use sanitary practices appropriate to the procedure.
Supplies/Materials:
About 6 cups vegetable oil for frying 1 1/4 cups cake flour 1 cup light beer or amber
ale 1/2 teaspoon kosher salt 1/4 teaspoon garlic powder 1/4 teaspoon cayenne About
1 lb. precut vegetables, such as peppers, mushrooms, and broccoli florets from the
salad bar or a stir-fry mix 1/2 cup mayonnaise 3 tablespoons whole-grain mustard,
Gloves
Tools/Equipment:
Deep fryer or stove burner, sauce pan, strainer, Mise en place bowls, cutting board,
chef knife, serving plate, measuring cup, measuring spoon, weight scale, mixing bowl,
wooden spoon, wire whisk, tong, cocktail glass

Tempura vegetable crudites

Steps/Procedure:
1. Heat oil in a wide pot over high heat until it reaches 350° on a deep-fry
thermometer. Reduce heat to low. Whisk flour, beer, salt, garlic powder, and cayenne
together in a medium bowl. Working in 2 batches and using tongs, drop vegetables
into batter and then into oil. Fry until golden brown, about 4 minutes. Drain on paper
towels.
2. Mix mayonnaise and mustard together and serve on the side.

Assessment Method

 Direct observation of the candidate while preparing appetizers

Date Developed:
Checked By:
Page
COOKERY NCII ____________________
221
Developed By:
  Written or oral questions to test 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

TASK SHEET NO. 3.2.1-9

Title: Prepare range of appetizers

Performance Objective:
The students will be able to prepare a range of appetizers.
Appetizer should be produce according to standard recipes; quality trimmings must
utilize and use sanitary practices appropriate to the procedure.
Supplies/Materials:
2 medium Hass avocados, peeled, pitted and diced 1/4 teaspoon minced garlic 1/2
teaspoon finely chopped jalapeño 1/4 cup chopped tomatoes 4 teaspoons finely
chopped white onion Kosher salt 4 teaspoons lime juice 2 teaspoons chopped cilantro,
Gloves
Tools/Equipment:
Mise en place bowls, cutting board, chef knife, serving plate, measuring cup,
measuring spoon, weight scale, mixing bowl, wooden spoon, wire whisk, tong, sauce
cup
Gabriel's Guacamole

Steps/Procedure:
1. Scoop out avocado flesh into a molcajete or bowl, add garlic and jalapeño, and
mash (with a pestle or a wooden spoon) until the avocados are creamy but still very
chunky.
2. Stir in tomato, onion, and salt to taste.
3. Sprinkle with lime juice and cilantro, then stir and taste once more. Add more
garlic, jalapeño, onion, salt, lime juice, or cilantro as desired.
4. Serve with tortilla chips

Assessment Method

 Direct observation of the candidate while preparing appetizers

Date Developed:
Checked By:
Page
COOKERY NCII ____________________
222
Developed By:
  Written or oral questions to test 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

TASK SHEET NO. 3.2.1-9

Title: Prepare range of appetizers

Performance Objective:
The students will be able to prepare a range of appetizers.
Appetizer should be produce according to standard recipes; quality trimmings must
utilize and use sanitary practices appropriate to the procedure.
Supplies/Materials: 24 squash blossoms 1/2 teaspoon crushed red pepper 15
ounces fresh ricotta (1 1/2 cups) Kosher salt 2/3 cup well-chopped drained pimentos
(from one 8-ounce jar) 3 ounces cream cheese, Squash Blossoms with Pimento
Ricotta, oil, gloves
Tools/Equipment:
Stove burner, sauce pan, Food processor, Mise en place bowls, cutting board, chef
knife, serving plate, measuring cup, measuring spoon, weight scale, mixing bowl,
wooden spoon, wire whisk, tong, strain, bread knife, baguette, oven toaster or sauté
pan
Squash Blossoms with Pimento Ricotta

Steps/Procedure:
1. Prepare the squash blossom and fry. Strain and Set aside.
2. In a food processor, puree the ricotta and cream cheese. Add the pimentos and
crushed red pepper and pulse until the pimentos are minced. Season with salt.
3. Remove the pistils from the squash blossoms. Spoon the pimento ricotta into a
sturdy reseal able plastic bag and snip the corner. Pipe about 1 tablespoon of the
ricotta into each blossom and transfer to a platter. Serve with toasted baguette slices

Assessment Method

 Direct observation of the candidate while preparing appetizers

 Written or oral questions to test knowledge on commodity and food
safety issues

Date Developed:
Checked By:
Page
COOKERY NCII ____________________
223
Developed By:
  Review of portfolios of evidence and third party workplace reports of
on-the-job performance by the candidate

TASK SHEET NO. 3.2.1-9

Title: Prepare range of appetizers

Performance Objective:
The students will be able to prepare a range of appetizers.
Appetizer should be produce according to standard recipes; quality trimmings must
utilize and use sanitary practices appropriate to the procedure.
Supplies/Materials:
1/4 cup wasabi-coated green peas 1/4 cup granola 1/4 cup ground gingersnaps
(about 5 cookies) 1/4 cup finely grated Parmesan 1/2 teaspoon whole fennel seeds 2
11-ounce logs goat cheese, gloves
Tools/Equipment:
Stove burner, sauce pan, Fridge, Food processor, reseal able plastic, Mise en place
bowls, cutting board, chef knife, serving plate, measuring cup, measuring spoon,
weight scale, mixing bowl, wooden spoon, wire whisk, tong
Modern Cheese Balls
Steps/Procedure:

1. Grind the peas in a food processor or crush them in a reseal able plastic bag. Spread
the crumbs on a plate. Repeat these steps for the granola, then the gingersnaps.
Combine the Parmesan and fennel on another plate.
2. Shape the cheese into balls, working with about 1 rounded tablespoon at a time.
Roll the balls in the coatings.
3. Ready to fry until golden brown

In Advance: Roll the cheese into balls and refrigerate them, uncoated, for up to 24
hours. Roll the balls in the coatings no more than 1 hour before the party.

Assessment Method

Date Developed:
Checked By:
Page
COOKERY NCII ____________________
224
Developed By:
  Direct observation of the candidate while preparing appetizers
 Written or oral questions to test 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

TASK SHEET NO. 3.2.1-9

Title: Prepare range of appetizers

Performance Objective:
The students will be able to prepare a range of appetizers.
Appetizer should be produce according to standard recipes; quality trimmings must
utilize and use sanitary practices appropriate to the procedure.\
Supplies/Materials: 12 ounces shelled cooked crab 1/4 cup finely diced celery 1/4
cup minced fresh chives 1/4 cup mayonnaise 1 large egg 2 teaspoons Dijon mustard
1/4 teaspoon hot sauce 1 1/4 cups panko (see notes) or fine dried bread crumbs
Roasted Pepper-Chive Aioli (recipe follows) Fresh chives, rinsed and cut into 1-inch
lengths, gloves
Tools/Equipment: Oven, Stove burner, sauce pan, Mise en place bowls, cutting
board, chef knife, serving plate, measuring cup, measuring spoon, weight scale,
mixing bowl, wooden spoon, wire whisk, tong, spatula, baking tray
Panko-crusted Crab Cake Bites with Roasted Pepper-Chive Aioli
Steps/Procedure:
1. Sort through crab and discard any bits of shell.
2. In a large bowl, combine celery, minced chives, mayonnaise, egg, mustard, and hot
sauce; mix well with a fork. Add crab and 1/4 cup panko; stir gently just to mix.
3. Put remaining 1 cup panko in a shallow bowl. Shape crab mixture into 24 cakes,
each about 2 inches wide and 1/2 inch thick. Turn each cake in panko to coat on all
sides, pressing gently to make crumbs adhere. Place cakes slightly apart in an oiled
12- by 17-inch baking pan.
4. Bake in a 475° regular or convection oven until golden brown, 15 to 18 minutes.
With a spatula, transfer crab cakes to a platter. Spoon a dollop of Roasted Pepper-
Chive Aioli onto each cake. Garnish platter with fresh chives. Serve hot.
5. Roasted Pepper-Chive Aioli. In a small bowl, mix 1/3 cup mayonnaise, 1/4 cup
chopped drained canned roasted red peppers, 1 tablespoon minced fresh chives, 2
teaspoons lemon juice, and 1 teaspoon minced garlic. Makes about 1/2 cup.

Date Developed:
Checked By:
Page
COOKERY NCII ____________________
225
Developed By:
Assessment Method
 Direct observation of the candidate while preparing appetizers
 Written or oral questions to test 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

TASK SHEET NO. 3.3.1-4

Title: Present a range of appetizer

Performance Objective:
The students will be able to present a range of appetizer
Appetizer must be present attractively according to standard recipe.
Supplies/Materials: Recipe book,1 large onion, cut into 1/4-inch slices1 1/4 cups
all-purpose flour1 teaspoon baking powder1 teaspoon salt1 egg1 cup milk, or as
needed3/4 cup dry bread crumbs seasoned salt to taste1 quart oil for frying, or as
needed, aluminum foil
Tools/Equipment: Burner stove, frying pan or sauce pan, deep-fryer, mixing bowl,
paper towel, measuring spoon and cups, wire whisk, small cups or saucier, sauce
pan, slotted spoon, tong, strainer, knife, cutting board, gloves, serving plate, wire
rack, fork, measuring cup, measuring spoon, weight scale
How to make fantastic onion rings
Steps/Procedure:
1. Soak onion rings in a bowl of ice water for 1 hour; drain and pat dry with paper
towels.
2. Heat the oil in a deep-fryer to 365 degrees F (185 degrees C).
3. Separate the onion slices into rings, and set aside. In a small bowl, stir together the
flour, baking powder and salt.
4. Dip the onion slices into the flour mixture until they are all coated; set aside. Whisk
the egg and milk into the flour mixture using a fork. Dip the floured rings into the
batter to coat, then place on a wire rack to drain until the batter stops dripping. The
wire rack may be placed over a sheet of aluminum foil for easier clean up. Spread the
bread crumbs out on a plate or shallow dish. Place rings one at a time into the crumbs,
and scoop the crumbs up over the ring to coat. Give it a hard tap as you remove it
from the crumbs. The coating should cling very well. Repeat with remaining rings
Assessment Method:
 Direct observation of the candidate while preparing appetizers
 Written or oral questions to test knowledge on commodity and food
safety issues

Date Developed:
Checked By:
Page
COOKERY NCII ____________________
226
Developed By:
  Review of portfolios of evidence and third party workplace reports of
on-the-job performance by the candidate

TASK SHEET NO. 3.3.1-4

Title: Present a range of appetizer

Performance Objective:
The students will be able to present a range of appetizer
Appetizer must be present attractively according to standard recipe.
Supplies/Materials:Recipe book, about 2 quarts water, 1 lemon, quartered, 1 or 2
bay leaves 10 to 15 whole black peppercorns, 1 tablespoon salt, or to taste (1
tablespoon salt to 1 pound of shrimp cooked in 2 quarts of water is a good ratio) one
pound of 12-15 count (16-20 count okay) raw shrimp, deveined and peeled with tails
left on ice bath ,cocktail sauce, for serving (store-bought or homemade, see blog post
for recipe links)gloves, airtight container
Tools/Equipment: Refrigerator, Sause pan , strainer, water, knife, cutting board,
mise en place bowl, tong, spoon, gloves, cutting board, shooter style glasses, mixing
bowl, measuring cup, measuring spoon, weight scale

How to make an easy shrimp cocktail

Steps/Procedure:

1. Fill a large pot with water (about 2 quarts for 1 pound shrimp) and add the lemon,
bay leaves, peppercorns, salt, and bring to a boil over high heat. Allow water to boil
for 5 to 10 minutes (while you’re cleaning the shrimp) to allow the flavors to develop.
2. Add the shrimp to the water (no need to remove lemon, bay leaves, or peppercorns)
and cook for 2 to 3 minutes, or until done. Pull shrimp when they’ve firmed up and
just turned pink. Overcooked shrimp are rubbery, tough, and not good.
3. Add shrimp to an icebath to stop the cooking and allow remaining in icebath for
about 5 minutes, or until chilled. Serve immediately with cocktail sauce or refrigerate
in an airtight container for up to 24 hours before serving.

Assessment Method

Date Developed:
Checked By:
Page
COOKERY NCII ____________________
227
Developed By:
  Direct observation of the candidate while preparing appetizers
 Written or oral questions to test 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

TASK SHEET NO. 3.3.1-4

Title: Present a range of appetizer

Performance Objective:
The students will be able to present a range of appetizer
Appetizer must be present attractively according to standard recipe.
Supplies/Materials: Recipe book, gloves, 1-3/4 cups shredded cheddar cheese, 1 cup
peeled and deveined cooked small shrimp, 1 can (4 ounces) chopped green chilies,
drained, 2 green onions, thinly sliced, 8 flour tortillas (8 inches), 1 medium ripe
avocado, peeled and pitted, 2 tablespoons salsa, 1/4 teaspoon garlic salt

Tools/Equipment: Stove burner, , mixing bowl, tong, spoon, pan, knife , cutting
board, mise en place cups, serving plate, measuring cup, measuring spoon, weight
scale

How to make shrimp and green chili quesadillas

Steps/Procedure:

1. In a bowl, combine the cheese, shrimp, green chilies and green onions. Place half
of the tortillas on a greased griddle; sprinkle with cheese mixture. Top with
remaining tortillas. Cook over medium heat for 1-2 minutes on each side or until
golden brown and cheese is melted

2. Meanwhile, in a small bowl, mash avocado with salsa and garlic salt. Serve with
quesadillas.

Assessment Method
 Direct observation of the candidate while preparing appetizers

Date Developed:
Checked By:
Page
COOKERY NCII ____________________
228
Developed By:
  Written or oral questions to test 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

TASK SHEET NO. 3.3.1-4

Title: Present a range of appetizer

Performance Objective:
The students will be able to prepare a range of appetizers.
Appetizer should be produce according to standard recipes; quality trimmings must
utilize and use sanitary practices appropriate to the procedure.
Supplies/Materials: Recipe book, 6 hard-boiled eggs, peeled and halved1 avocado -
peeled, pitted, and diced3 slices cooked turkey bacon, chopped, divided2 1/2
tablespoons mayonnaise2 teaspoons lime juice1 clove garlic, crushed1/8 teaspoon
cayenne pepper sea salt to taste1 jalapeno pepper, sliced (optional)1 dash hot sauce,
or to taste (optional), gloves
Tools/Equipment: Stove burner, mise en place cups, cutting board, knife, gloves
serving plate, spoon, skillet , tong, ladle spoon, measuring cup, measuring spoon,
weight scale

How to make Avocado Deviled Eggs

Steps/Procedure:
1. Scoop egg yolks into a bowl; add avocado, 2/3 of chopped turkey bacon,
mayonnaise, lime juice, garlic, cayenne pepper, and salt. Mash egg yolk mixture until
filling is evenly combined.
2. Spoon filling into a piping bag or plastic bag with a snipped corner. Pipe filling into
each egg white; top with a turkey bacon piece, jalapeno slice, and dash hot sauce.
Assessment Method
 Direct observation of the candidate while preparing appetizers
 Written or oral questions to test knowledge on commodity and food
safety issues

Date Developed:
Checked By:
Page
COOKERY NCII ____________________
229
Developed By:
  Review of portfolios of evidence and third party workplace reports of
on-the-job performance by the candidate

TASK SHEET NO. 3.3.1-4

Title: Present a range of appetizers

Performance Objective: The students will be able to present a range of appetizer
Appetizer must be present attractively according to standard recipe.
Supplies/Materials: pre-cooked pork belly about 900g (we used two Waitrose packs
to serve 2 each) or use leftover cooked pork belly from a roast, dark soy sauce 6 tbsp
fish sauce 4 tbsp, ginger grated to make 1 tbsp, limes 2 juiced, soft brown sugar 175g
red chilli 1, seeded and finely chopped, cucumber 1, gloves, baking paper, skewer
stick
Tools/Equipment: Fridge, Stove burner, oven, baking tray, mise en place cups,
cutting board, knife, serving plate, spoon, tong, ladle spoon, mixing bowl, sauce pan,
peeler, sauce cup, measuring cup, measuring spoon, weight scale
Pork belly skewers with Vietnamese caramel sauce
Steps/Procedure:
1. Remove the pork belly from any packaging if using bought. Cut into 5cm squares.
2. Combine the soy sauce, fish sauce, ginger, lime juice and brown sugar in a
saucepan and melt the sugar over a low heat. Bubble, while stirring, until syrupy,
and then take off the heat to cool slightly. Toss the pork belly cubes with 100ml of the
marinade in a bowl, and leave to marinate in the fridge for at least 30 minutes. Mix
the remaining sauce with the chili and leave at room temperature to use as a dip.
3. Heat the oven to 200C/fan 180C/gas 6. Line a baking tray with baking paper.
Stand the belly pork pieces skin-side up on the tray and roast for 20 minutes until
golden, sticky and caramelized. Use a swivel vegetable peeler to cut the cucumber into
as many strips as you have pork belly chunks. Ruffle each strip onto a cocktail stick
or small wooden skewer, and leave in the fridge.
4.To serve, skewer each pork belly piece with one of the cucumber skewers, then
arrange on a platter with the bowl of Vietnamese caramel dipping sauce

Date Developed:
Checked By:
Page
COOKERY NCII ____________________
230
Developed By:
 TASK SHEET NO. 3.3.1-4

Title: Present a range of appetizers

Performance Objective:
The students will be able to present a range of appetizer
Appetizer must be present attractively according to standard recipe.
Supplies/Materials:
Recipe book, gloves, 1 cup mayonnaise 1/2 cup fat-free Greek yogurt 2 small cloves
garlic, finely chopped 3 to 4 tinned anchovy fillets, plus 1 tsp. oil from tin 1/2 cup
freshly grated Parmesan 2 teaspoons Worcestershire sauce 3 tablespoons lemon juice
1/4 teaspoon pepper 1/4 cup finely chopped fresh parsley Assorted crudité(bell
pepper, cauli flower or broccoli, red radish, celery), measuring cup, measuring spoon,
weight scale
Tools/Equipment:
Food processor, fridge, stove burner, cutting board, knife, sauce pan, water, mise en
place cup, tong, spoon, mixing bowl, ladle spoon, serving plate

Caesar Dip with Crudités

Steps/Procedure:

1. Place mayonnaise, yogurt, garlic, anchovy fillets and oil, Parmesan,

Worcestershire sauce, lemon juice and pepper in a food processor and pulse
until very smooth. Transfer dip to a bowl and stir in parsley. Cover bowl and
refrigerate for at least 2 hours (or up to overnight) to allow flavors to develop

2. Serve dip with assorted crudités.

Assessment Method
 Direct observation of the candidate while preparing appetizers
 Written or oral questions to test 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

Date Developed:
Checked By:
Page
COOKERY NCII ____________________
231
Developed By:
 TASK SHEET NO. 3.3.1-4
Title: Present a range of appetizers
Performance Objective: The students will be able to present a range of appetizer
Appetizer must be present attractively according to standard recipe.
Supplies/Materials: Cooked stuffing 200g crumbled, plain flour 50g, seasoned
Eggs 2 beaten, panko breadcrumbs 100g, cranberry sauce 2 tbsp., and chili jam 2
tbsp., vegetable oil for deep-frying, Bread sauce( onion 1 peeled, cloves 6, bay leaves
2
black peppercorns 6, nutmeg a good grating, garlic 2 cloves peeled, whole milk 400ml,
double cream 100ml, white breadcrumbs 150g, butter 2 tbsp., gloves
Tools/Equipment: Oven, Stove burner, cutting board, knife, sauce pan, mise en
place cup, tong, spoon, mixing bowl, serving plate, strainer, wooden spoon, Food
container, wire whisk, sauce cup, measuring cup, measuring spoon, weight scale
Bread sauce and stuffing croquettes
Steps/Procedure:
1. To make the bread sauce, stud the onion with the cloves and put in a pan with the
bay, peppercorns, nutmeg, garlic, milk and cream. Bring very slowly to a simmer;
remove from the heat, cover and leave to infuse for 1 hour. Strain the milk into a new
pan and add the breadcrumbs, butter and lots of seasoning. Simmer very gently,
stirring regularly, for 20 minutes until very thick. Pour into a container, cover and
cool. Stir through the crumbled stuffing, and then chill completely.
2. Put the flour, egg and breadcrumbs into separate shallow bowls. Take a heaped
tbsp of the bread sauce and, using slightly wet hands, shape into the size of a golf
ball. Roll in the seasoned flour, then into the beaten egg, then coat well in the
breadcrumbs. Repeat with the remaining mixture.
3. Mix together the cranberry sauce and chili jam in a bowl to make a dipping sauce.
4. Fill a pan no more than ⅓ full with the oil and heat to 180C or until a cube of bread
browns in 30 seconds. Fry the balls for 2-3 minutes, in batches, until golden and
crisp, then drain well on kitchen paper, season with flaky sea salt and keep warm in
a low oven while you fry the rest. Serve with the sauce.
Assessment Method
 Direct observation of the candidate while preparing appetizers
 Written or oral questions to test 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

Date Developed:
Checked By:
Page
COOKERY NCII ____________________
232
Developed By:
Assessment Method
 Direct observation of the candidate while preparing appetizers
 Written or oral questions to test 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

TASK SHEET NO. 3.3.1-4

Title: Present a range of appetizers

Performance Objective:
The students will be able to present a range of appetizer
Appetizer must be present attractively according to standard recipe.

Supplies/Materials:
White crabmeat 100g, lemon juice 2 tbsp., shallot 1 finely chopped, parsley a handful
chopped, red chili 1, finely chopped, small capers 1 tbsp., mayonnaise 3 tbsp., skinny
baguette 15 slices, toasted, gloves

Tools/Equipment:
Fridge, mise en place cups, cutting board, chef knife, serving plate, spoon, mixing
bowl, bread knife, wooden spoon, ladle, measuring cup, measuring spoon, weight
scale

Crab crostini

Steps/Procedure:

1. Mix the crab with the lemon juice, shallot, parsley, chili, capers and mayonnaise.
2. Pile the crab mix onto the baguette slices.

Assessment Method
 Direct observation of the candidate while preparing appetizers

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  Written or oral questions to test 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

TASK SHEET NO. 3.3.1-4

Title: Present a range of appetizers

Performance Objective:
The students will be able to present a range of appetizer
Appetizer must be present attractively according to standard recipe.

Supplies/Materials: 2 eggs, 200ml cream, 150g chopped vegetables – we used sweetcorn,

asparagus and pepper , 1tbsp pesto, 8 wide slices Parma ham, gloves

Tools/Equipment:
Oven, fridge, baking tray or small muffin tray, Mise en place bowls, cutting board, chef
knife, serving plate, spoon, mixing bowl, wooden spoon, ladle, wire whisk, measuring cup,
measuring spoon, weight scale, tong

Mini Parma ham vegetable tarts

Steps/Procedure:
1. Heat the oven to 200C, gas 6. In a large jug mix together the eggs, cream, vegetables
and pesto.

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2. Line 8 spaces of a 12-hole muffin tin with Parma ham. Pour in the egg mixture to fill
each ‘case’.
3. Bake for 15-20 mins or until the egg has set to the touch. Cool a little before serving.
Once cooled completely, these will keep in the fridge for a couple of days

Assessment Method
 Direct observation of the candidate while preparing appetizers
 Written or oral questions to test 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

TASK SHEET NO. 3.3.1-4

Title: Present a range of appetizers

Performance Objective:
The students will be able to prepare a range of appetizers.
Appetizer should be produce according to standard recipes; quality trimmings must utilize
and use sanitary practices appropriate to the procedure.
Supplies/Materials:
3 hardboiled eggs peeled, 3 slices whole wheat or white toast, 1/4 cup (60 mL) low-fat
mayonnaise, 1/2 tsp (2.5 mL) Dijon mustard, 1 tsp (5 mL) chopped fresh herbs
(such as dill, chives or tarragon) plus additional for garnish, Dash hot sauce
Pinch freshly ground pepper, 2 slices cooked bacon, cut into bite-sized pieces, gloves
Tools/Equipment:
Fridge, Mise en place bowls, cutting board, chef knife, serving plate, spoon, mixing bowl,
wooden spoon, ladle, wire whisk, measuring cup, measuring spoon, weight scale, tong,
cookie circle

Egg and Bacon Canape

Steps/Procedure:
1. Using egg slicer or sharp knife, slice hard boiled eggs, crosswise into 1/4 inch (1 cm)
slices.
2. Using 2 inch (5 cm) circle cookie or biscuit cutter, cut rounds out of toast to make 12
circles.
3. In small bowl, combine mayonnaise with Dijon mustard, herbs, hot sauce and pepper.

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4.To assemble: Top toast with 1 egg slice, 1/4 tsp (1.25 mL) dollop of mayonnaise, a piece
of bacon and garnish with fresh herbs

Assessment Method
 Direct observation of the candidate while preparing appetizers
 Written or oral questions to test 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

TASK SHEET NO. 3.3.1-4

Title: Present a range of appetizers

Performance Objective:
The students will be able to present a range of appetizer
Appetizer must be present attractively according to standard recipe.
Supplies/Materials:
4 slices Parma ham, 4 slices mortadella, 4 slices capocollo (cured pork
shoulder), 8 slices Milano salame, 9 ounces buffalo mozzarella, roughly sliced, a
handful of green and black olives, a selection of preserved vegetables such as bell
peppers, aubergines, artichokes, sun-dried tomatoes and mushrooms, grissini,
bruschetta, focaccia and country bread, to serve, gloves
Tools/Equipment:

Fridge, Mise en place bowls, cutting board, chef knife, serving plate, measuring cup,
measuring spoon, weight scale, tong, bread knife

Traditional Antipasto
Steps/Procedure:

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1. Arrange the meats, mozzarella, olives and preserves on a large platter. Serve with
grissini, bruschetta, focaccia and country bread.

Assessment Method

 Direct observation of the candidate while preparing appetizers

 Written or oral questions to test 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

TASK SHEET NO. 3.3.1-4

Title: Present a range of appetizers

Performance Objective:
The students will be able to present a range of appetizer
Appetizer must be present attractively according to standard recipe.

Supplies/Materials:
5 slices bacon 1/2 cup cherry tomatoes 1/2 cup shredded iceberg lettuce 1 tablespoon
snipped chives 2 tablespoons mayonnaise Salt and pepper 10 baguette slices, brushed
with olive oil and grille, gloves

Tools/Equipment:

Fridge, Mise en place bowls, cutting board, chef knife, serving plate, measuring cup,
measuring spoon, weight scale, tong, bread knife, mixing bowl, wooden spoon

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 BLT Bruschetta
Steps/Procedure:

1. Cut bacon slices in half and cook until crisp. Halve or quarter tomatoes.
2. Combine tomatoes in a bowl with lettuce, chives, and mayonnaise. Season to
taste with salt and pepper.
3. Spread some tomato mixture on each baguette toast and top each with a slice of
bacon.

Assessment Method

 Direct observation of the candidate while preparing appetizers

 Written or oral questions to test 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

TASK SHEET NO. 3.3.1-4

Title: Present a range of appetizers

Performance Objective:
The students will be able to present a range of appetizer
Appetizer must be present attractively according to standard recipe.
Supplies/Materials:
About 6 cups vegetable oil for frying 1 1/4 cups cake flour 1 cup light beer or amber
ale 1/2 teaspoon kosher salt 1/4 teaspoon garlic powder 1/4 teaspoon cayenne About
1 lb. precut vegetables, such as peppers, mushrooms, and broccoli florets from the
salad bar or a stir-fry mix 1/2 cup mayonnaise 3 tablespoons whole-grain mustard,
Gloves
Tools/Equipment:
Deep fryer or stove burner, sauce pan, strainer, Mise en place bowls, cutting board,
chef knife, serving plate, measuring cup, measuring spoon, weight scale, mixing bowl,
wooden spoon, wire whisk, tong, cocktail glass

Tempura vegetable crudites

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Steps/Procedure:
1. Heat oil in a wide pot over high heat until it reaches 350° on a deep-fry
thermometer. Reduce heat to low. Whisk flour, beer, salt, garlic powder, and cayenne
together in a medium bowl. Working in 2 batches and using tongs, drop vegetables
into batter and then into oil. Fry until golden brown, about 4 minutes. Drain on paper
towels.
2. Mix mayonnaise and mustard together and serve on the side.

Assessment Method

 Direct observation of the candidate while preparing appetizers

 Written or oral questions to test 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

TASK SHEET NO. 3.3.1-4

Title: Present a range of appetizers

Performance Objective:
The students will be able to present a range of appetizer
Appetizer must be present attractively according to standard recipe.
Supplies/Materials:
2 medium Hass avocados, peeled, pitted and diced 1/4 teaspoon minced garlic 1/2
teaspoon finely chopped jalapeño 1/4 cup chopped tomatoes 4 teaspoons finely
chopped white onion Kosher salt 4 teaspoons lime juice 2 teaspoons chopped cilantro,
Gloves
Tools/Equipment:
Mise en place bowls, cutting board, chef knife, serving plate, measuring cup,
measuring spoon, weight scale, mixing bowl, wooden spoon, wire whisk, tong, sauce
cup
Gabriel's Guacamole

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Steps/Procedure:
1. Scoop out avocado flesh into a molcajete or bowl, add garlic and jalapeño, and
mash (with a pestle or a wooden spoon) until the avocados are creamy but still very
chunky.
2. Stir in tomato, onion, and salt to taste.
3. Sprinkle with lime juice and cilantro, then stir and taste once more. Add more
garlic, jalapeño, onion, salt, lime juice, or cilantro as desired.
4. Serve with tortilla chips

Assessment Method

 Direct observation of the candidate while preparing appetizers

 Written or oral questions to test 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

TASK SHEET NO. 3.3.1-4

Title: Present a range of appetizers

Performance Objective:
The students will be able to present a range of appetizer
Appetizer must be present attractively according to standard recipe.
Supplies/Materials: 24 squash blossoms 1/2 teaspoon crushed red pepper 15
ounces fresh ricotta (1 1/2 cups) Kosher salt 2/3 cup well-chopped drained pimentos
(from one 8-ounce jar) 3 ounces cream cheese, Squash Blossoms with Pimento
Ricotta, oil, gloves
Tools/Equipment:
Stove burner, sauce pan, Food processor, Mise en place bowls, cutting board, chef
knife, serving plate, measuring cup, measuring spoon, weight scale, mixing bowl,
wooden spoon, wire whisk, tong, strain, bread knife, baguette, oven toaster or sauté
pan
Squash Blossoms with Pimento Ricotta

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Steps/Procedure:
1. Prepare the squash blossom and fry. Strain and Set aside.
2. In a food processor, puree the ricotta and cream cheese. Add the pimentos and
crushed red pepper and pulse until the pimentos are minced. Season with salt.
3. Remove the pistils from the squash blossoms. Spoon the pimento ricotta into a
sturdy reseal able plastic bag and snip the corner. Pipe about 1 tablespoon of the
ricotta into each blossom and transfer to a platter. Serve with toasted baguette slices

Assessment Method

 Direct observation of the candidate while preparing appetizers

 Written or oral questions to test 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

TASK SHEET NO. 3.3.1-4

Title: Present a range of appetizers

Performance Objective:
The students will be able to present a range of appetizer
Appetizer must be present attractively according to standard recipe.
Supplies/Materials:
1/4 cup wasabi-coated green peas 1/4 cup granola 1/4 cup ground gingersnaps
(about 5 cookies) 1/4 cup finely grated Parmesan 1/2 teaspoon whole fennel seeds 2
11-ounce logs goat cheese, gloves
Tools/Equipment:
Stove burner, sauce pan, Fridge, Food processor, reseal able plastic, Mise en place
bowls, cutting board, chef knife, serving plate, measuring cup, measuring spoon,
weight scale, mixing bowl, wooden spoon, wire whisk, tong

Modern Cheese Balls

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Steps/Procedure:

1. Grind the peas in a food processor or crush them in a reseal able plastic bag. Spread
the crumbs on a plate. Repeat these steps for the granola, then the gingersnaps.
Combine the Parmesan and fennel on another plate.
2. Shape the cheese into balls, working with about 1 rounded tablespoon at a time.
Roll the balls in the coatings.
3. Ready to fry until golden brown

In Advance: Roll the cheese into balls and refrigerate them, uncoated, for up to 24
hours. Roll the balls in the coatings no more than 1 hour before the party.

Assessment Method

 Direct observation of the candidate while preparing appetizers

 Written or oral questions to test 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

TASK SHEET NO. 3.3.1-4

Title: Present a range of appetizers

Performance Objective:
The students will be able to present a range of appetizer
Appetizer must be present attractively according to standard recipe.
Supplies/Materials: 12 ounces shelled cooked crab 1/4 cup finely diced celery 1/4
cup minced fresh chives 1/4 cup mayonnaise 1 large egg 2 teaspoons Dijon mustard
1/4 teaspoon hot sauce 1 1/4 cups panko (see notes) or fine dried bread crumbs
Roasted Pepper-Chive Aioli (recipe follows) Fresh chives, rinsed and cut into 1-inch
lengths, gloves
Tools/Equipment: Oven, Stove burner, sauce pan, Mise en place bowls, cutting
board, chef knife, serving plate, measuring cup, measuring spoon, weight scale,
mixing bowl, wooden spoon, wire whisk, tong, spatula, baking tray

Panko-crusted Crab Cake Bites with Roasted Pepper-Chive Aioli

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Steps/Procedure:
1. Sort through crab and discard any bits of shell.
2. In a large bowl, combine celery, minced chives, mayonnaise, egg, mustard, and hot
sauce; mix well with a fork. Add crab and 1/4 cup panko; stir gently just to mix.
3. Put remaining 1 cup panko in a shallow bowl. Shape crab mixture into 24 cakes,
each about 2 inches wide and 1/2 inch thick. Turn each cake in panko to coat on all
sides, pressing gently to make crumbs adhere. Place cakes slightly apart in an oiled
12- by 17-inch baking pan.
4. Bake in a 475° regular or convection oven until golden brown, 15 to 18 minutes.
With a spatula, transfer crab cakes to a platter. Spoon a dollop of Roasted Pepper-
Chive Aioli onto each cake. Garnish platter with fresh chives. Serve hot.
5. Roasted Pepper-Chive Aioli. In a small bowl, mix 1/3 cup mayonnaise, 1/4 cup
chopped drained canned roasted red peppers, 1 tablespoon minced fresh chives, 2
teaspoons lemon juice, and 1 teaspoon minced garlic. Makes about 1/2 cup.
Assessment Method
 Direct observation of the candidate while preparing appetizers
 Written or oral questions to test 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

TASK SHEET NO. 3.4.1-2

Title: Store appetizers

Performance Objective:
The students will be able to store appetizer
Appetizers must be keep in appropriate containers and store in a proper
temperature to maintain freshness, quality and taste.
Supplies/Materials: Recipe book,1 large onion, cut into 1/4-inch slices1 1/4 cups
all-purpose flour1 teaspoon baking powder1 teaspoon salt1 egg1 cup milk, or as
needed3/4 cup dry bread crumbs seasoned salt to taste1 quart oil for frying, or as
needed, aluminum foil
Tools/Equipment: Burner stove, frying pan or sauce pan, deep-fryer, mixing bowl,
paper towel, measuring spoon and cups, wire whisk, small cups or saucier, sauce
pan, slotted spoon, tong, strainer, knife, cutting board, gloves, serving plate, wire
rack, fork, measuring cup, measuring spoon, weight scale
How to make fantastic onion rings
Steps/Procedure:

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1. Soak onion rings in a bowl of ice water for 1 hour; drain and pat dry with paper
towels.
2. Heat the oil in a deep-fryer to 365 degrees F (185 degrees C).
3. Separate the onion slices into rings, and set aside. In a small bowl, stir together the
flour, baking powder and salt.
4. Dip the onion slices into the flour mixture until they are all coated; set aside. Whisk
the egg and milk into the flour mixture using a fork. Dip the floured rings into the
batter to coat, then place on a wire rack to drain until the batter stops dripping. The
wire rack may be placed over a sheet of aluminum foil for easier clean up. Spread the
bread crumbs out on a plate or shallow dish. Place rings one at a time into the crumbs,
and scoop the crumbs up over the ring to coat. Give it a hard tap as you remove it
from the crumbs. The coating should cling very well. Repeat with remaining rings
Assessment Method:
 Direct observation of the candidate while preparing appetizers
 Written or oral questions to test 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

TASK SHEET NO. 3.4.1-2

Title: Store appetizer

Performance Objective:
The students will be able to store appetizer
Appetizers must be keep in appropriate containers and store in a proper temperature
to maintain freshness, quality and taste.
Supplies/Materials:Recipe book, about 2 quarts water, 1 lemon, quartered, 1 or 2
bay leaves 10 to 15 whole black peppercorns, 1 tablespoon salt, or to taste (1
tablespoon salt to 1 pound of shrimp cooked in 2 quarts of water is a good ratio) one
pound of 12-15 count (16-20 count okay) raw shrimp, deveined and peeled with tails
left on ice bath ,cocktail sauce, for serving (store-bought or homemade, see blog post
for recipe links)gloves, airtight container

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Tools/Equipment: Refrigerator, Sause pan , strainer, water, knife, cutting board,
mise en place bowl, tong, spoon, gloves, cutting board, shooter style glasses, mixing
bowl, measuring cup, measuring spoon, weight scale

How to make an easy shrimp cocktail

Steps/Procedure:

1. Fill a large pot with water (about 2 quarts for 1 pound shrimp) and add the lemon,
bay leaves, peppercorns, salt, and bring to a boil over high heat. Allow water to boil
for 5 to 10 minutes (while you’re cleaning the shrimp) to allow the flavors to develop.
2. Add the shrimp to the water (no need to remove lemon, bay leaves, or peppercorns)
and cook for 2 to 3 minutes, or until done. Pull shrimp when they’ve firmed up and
just turned pink. Overcooked shrimp are rubbery, tough, and not good.
3. Add shrimp to an icebath to stop the cooking and allow remaining in icebath for
about 5 minutes, or until chilled. Serve immediately with cocktail sauce or refrigerate
in an airtight container for up to 24 hours before serving.

Assessment Method
 Direct observation of the candidate while preparing appetizers
 Written or oral questions to test 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

TASK SHEET NO. 3.4.1-2

Title: Store appetizer

Performance Objective:
The students will be able to store appetizer
Appetizers must be keep in appropriate containers and store in a proper
temperature to maintain freshness, quality and taste.
Supplies/Materials: Recipe book, gloves, 1-3/4 cups shredded cheddar cheese, 1 cup
peeled and deveined cooked small shrimp, 1 can (4 ounces) chopped green chilies,
drained, 2 green onions, thinly sliced, 8 flour tortillas (8 inches), 1 medium ripe
avocado, peeled and pitted, 2 tablespoons salsa, 1/4 teaspoon garlic salt

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Tools/Equipment: Stove burner, , mixing bowl, tong, spoon, pan, knife , cutting
board, mise en place cups, serving plate, measuring cup, measuring spoon, weight
scale

How to make shrimp and green chili quesadillas

Steps/Procedure:

1. In a bowl, combine the cheese, shrimp, green chilies and green onions. Place half
of the tortillas on a greased griddle; sprinkle with cheese mixture. Top with
remaining tortillas. Cook over medium heat for 1-2 minutes on each side or until
golden brown and cheese is melted

2. Meanwhile, in a small bowl, mash avocado with salsa and garlic salt. Serve with
quesadillas.

Assessment Method
 Direct observation of the candidate while preparing appetizers
 Written or oral questions to test 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

TASK SHEET NO. 3.4.1-2

Title: Store appetizer

Performance Objective:
The students will be able to store appetizer.
Appetizers must be keep in appropriate containers and store in a proper temperature
to maintain freshness, quality and taste.
Supplies/Materials: Recipe book, 6 hard-boiled eggs, peeled and halved1 avocado -
peeled, pitted, and diced3 slices cooked turkey bacon, chopped, divided2 1/2
tablespoons mayonnaise2 teaspoons lime juice1 clove garlic, crushed1/8 teaspoon

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cayenne pepper sea salt to taste1 jalapeno pepper, sliced (optional)1 dash hot sauce,
or to taste (optional), gloves
Tools/Equipment: Stove burner, mise en place cups, cutting board, knife, gloves
serving plate, spoon, skillet , tong, ladle spoon, measuring cup, measuring spoon,
weight scale

How to make Avocado Deviled Eggs

Steps/Procedure:
1. Scoop egg yolks into a bowl; add avocado, 2/3 of chopped turkey bacon,
mayonnaise, lime juice, garlic, cayenne pepper, and salt. Mash egg yolk mixture until
filling is evenly combined.
2. Spoon filling into a piping bag or plastic bag with a snipped corner. Pipe filling into
each egg white; top with a turkey bacon piece, jalapeno slice, and dash hot sauce.
Assessment Method
 Direct observation of the candidate while preparing appetizers
 Written or oral questions to test 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

TASK SHEET NO. 3.4.1-2

Title: Store appetizers

Performance Objective: The students will be able to store appetizer.
Appetizers must be keep in appropriate containers and store in a proper temperature
to maintain freshness, quality and taste.
Supplies/Materials: pre-cooked pork belly about 900g (we used two Waitrose packs
to serve 2 each) or use leftover cooked pork belly from a roast, dark soy sauce 6 tbsp
fish sauce 4 tbsp, ginger grated to make 1 tbsp, limes 2 juiced, soft brown sugar 175g
red chilli 1, seeded and finely chopped, cucumber 1, gloves, baking paper, skewer
stick

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 TASK SHEET NO. 3.4.1-2

Title: Store appetizers

Performance Objective:
The students will be able to store appetizer
Appetizers must be keep in appropriate containers and store in a proper temperature
to maintain freshness, quality and taste.
Supplies/Materials:
Recipe book, gloves, 1 cup mayonnaise 1/2 cup fat-free Greek yogurt 2 small cloves
garlic, finely chopped 3 to 4 tinned anchovy fillets, plus 1 tsp. oil from tin 1/2 cup
freshly grated Parmesan 2 teaspoons Worcestershire sauce 3 tablespoons lemon juice
1/4 teaspoon pepper 1/4 cup finely chopped fresh parsley Assorted crudité(bell
pepper, cauli flower or broccoli, red radish, celery), measuring cup, measuring spoon,
weight scale
Tools/Equipment:
Food processor, fridge, stove burner, cutting board, knife, sauce pan, water, mise en
place cup, tong, spoon, mixing bowl, ladle spoon, serving plate

Caesar Dip with Crudités

Steps/Procedure:

1. Place mayonnaise, yogurt, garlic, anchovy fillets and oil, Parmesan,

Worcestershire sauce, lemon juice and pepper in a food processor and pulse
until very smooth. Transfer dip to a bowl and stir in parsley. Cover bowl and
refrigerate for at least 2 hours (or up to overnight) to allow flavors to develop

2. Serve dip with assorted crudités.

Assessment Method
 Direct observation of the candidate while preparing appetizers
 Written or oral questions to test 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

Date Developed:
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 TASK SHEET NO. 3.4.1-2
Title: Store appetizers
Performance Objective: The students will be able to store appetizer
Appetizers must be keep in appropriate containers and store in a proper temperature
to maintain freshness, quality and taste.
Supplies/Materials: Cooked stuffing 200g crumbled, plain flour 50g, seasoned
Eggs 2 beaten, panko breadcrumbs 100g, cranberry sauce 2 tbsp., and chili jam 2
tbsp., vegetable oil for deep-frying, Bread sauce( onion 1 peeled, cloves 6, bay leaves
2
black peppercorns 6, nutmeg a good grating, garlic 2 cloves peeled, whole milk 400ml,
double cream 100ml, white breadcrumbs 150g, butter 2 tbsp., gloves
Tools/Equipment: Oven, Stove burner, cutting board, knife, sauce pan, mise en
place cup, tong, spoon, mixing bowl, serving plate, strainer, wooden spoon, Food
container, wire whisk, sauce cup, measuring cup, measuring spoon, weight scale
Bread sauce and stuffing croquettes
Steps/Procedure:
1. To make the bread sauce, stud the onion with the cloves and put in a pan with the
bay, peppercorns, nutmeg, garlic, milk and cream. Bring very slowly to a simmer;
remove from the heat, cover and leave to infuse for 1 hour. Strain the milk into a new
pan and add the breadcrumbs, butter and lots of seasoning. Simmer very gently,
stirring regularly, for 20 minutes until very thick. Pour into a container, cover and
cool. Stir through the crumbled stuffing, and then chill completely.
2. Put the flour, egg and breadcrumbs into separate shallow bowls. Take a heaped
tbsp of the bread sauce and, using slightly wet hands, shape into the size of a golf
ball. Roll in the seasoned flour, then into the beaten egg, then coat well in the
breadcrumbs. Repeat with the remaining mixture.
3. Mix together the cranberry sauce and chili jam in a bowl to make a dipping sauce.
4. Fill a pan no more than ⅓ full with the oil and heat to 180C or until a cube of bread
browns in 30 seconds. Fry the balls for 2-3 minutes, in batches, until golden and
crisp, then drain well on kitchen paper, season with flaky sea salt and keep warm in
a low oven while you fry the rest. Serve with the sauce.
Assessment Method
 Direct observation of the candidate while preparing appetizers
 Written or oral questions to test 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

Date Developed:
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Developed By:
Tools/Equipment: Fridge, Stove burner, oven, baking tray, mise en place cups,
cutting board, knife, serving plate, spoon, tong, ladle spoon, mixing bowl, sauce pan,
peeler, sauce cup, measuring cup, measuring spoon, weight scale
Pork belly skewers with Vietnamese caramel sauce
Steps/Procedure:
1. Remove the pork belly from any packaging if using bought. Cut into 5cm squares.
2. Combine the soy sauce, fish sauce, ginger, lime juice and brown sugar in a
saucepan and melt the sugar over a low heat. Bubble, while stirring, until syrupy,
and then take off the heat to cool slightly. Toss the pork belly cubes with 100ml of the
marinade in a bowl, and leave to marinate in the fridge for at least 30 minutes. Mix
the remaining sauce with the chili and leave at room temperature to use as a dip.
3. Heat the oven to 200C/fan 180C/gas 6. Line a baking tray with baking paper.
Stand the belly pork pieces skin-side up on the tray and roast for 20 minutes until
golden, sticky and caramelized. Use a swivel vegetable peeler to cut the cucumber into
as many strips as you have pork belly chunks. Ruffle each strip onto a cocktail stick
or small wooden skewer, and leave in the fridge.
4.To serve, skewer each pork belly piece with one of the cucumber skewers, then
arrange on a platter with the bowl of Vietnamese caramel dipping sauce

Assessment Method
 Direct observation of the candidate while preparing appetizers
 Written or oral questions to test 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

TASK SHEET NO. 3.4.1-2

Title: Store appetizers

Performance Objective:
The students will be able to store appetizer.
Appetizers must be keep in appropriate containers and store in a proper temperature
to maintain freshness, quality and taste.

Date Developed:
Checked By:
Page
COOKERY NCII ____________________
250
Developed By:
Supplies/Materials:
White crabmeat 100g, lemon juice 2 tbsp., shallot 1 finely chopped, parsley a handful
chopped, red chili 1, finely chopped, small capers 1 tbsp., mayonnaise 3 tbsp., skinny
baguette 15 slices, toasted, gloves

Tools/Equipment:
Fridge, mise en place cups, cutting board, chef knife, serving plate, spoon, mixing
bowl, bread knife, wooden spoon, ladle, measuring cup, measuring spoon, weight
scale

Crab crostini

Steps/Procedure:

1. Mix the crab with the lemon juice, shallot, parsley, chili, capers and mayonnaise.
2. Pile the crab mix onto the baguette slices.

Assessment Method
 Direct observation of the candidate while preparing appetizers
 Written or oral questions to test 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

TASK SHEET NO. 3.4.1-2

Title: Store appetizers

Performance Objective:
The students will be able to store appetizer.
Appetizers must be keep in appropriate containers and store in a proper
temperature to maintain freshness, quality and taste.

Date Developed:
Checked By:
Page
COOKERY NCII ____________________
251
Developed By:
Supplies/Materials: 2 eggs, 200ml cream, 150g chopped vegetables – we used
sweetcorn, asparagus and pepper , 1tbsp pesto, 8 wide slices Parma ham, gloves

Tools/Equipment:
Oven, fridge, baking tray or small muffin tray, Mise en place bowls, cutting board,
chef knife, serving plate, spoon, mixing bowl, wooden spoon, ladle, wire whisk,
measuring cup, measuring spoon, weight scale, tong

Mini Parma ham vegetable tarts

Steps/Procedure:
1. Heat the oven to 200C, gas 6. In a large jug mix together the eggs, cream,
vegetables and pesto.
2. Line 8 spaces of a 12-hole muffin tin with Parma ham. Pour in the egg mixture to
fill each ‘case’.
3. Bake for 15-20 mins or until the egg has set to the touch. Cool a little before
serving. Once cooled completely, these will keep in the fridge for a couple of days

Assessment Method
 Direct observation of the candidate while preparing appetizers
 Written or oral questions to test 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

TASK SHEET NO. 3.4.1-2

Title: Store appetizers

Performance Objective:
The students will be able to store appetizer
Appetizers must be keep in appropriate containers and store in a proper
temperature to maintain freshness, quality and taste.
Supplies/Materials:

Date Developed:
Checked By:
Page
COOKERY NCII ____________________
252
Developed By:
3 hardboiled eggs peeled, 3 slices whole wheat or white toast, 1/4 cup (60 mL) low-
fat mayonnaise, 1/2 tsp (2.5 mL) Dijon mustard, 1 tsp (5 mL) chopped fresh
herbs (such as dill, chives or tarragon) plus additional for garnish, Dash hot sauce
Pinch freshly ground pepper, 2 slices cooked bacon, cut into bite-sized pieces, gloves
Tools/Equipment:
Fridge, Mise en place bowls, cutting board, chef knife, serving plate, spoon, mixing
bowl, wooden spoon, ladle, wire whisk, measuring cup, measuring spoon, weight
scale, tong, cookie circle

Egg and Bacon Canape

Steps/Procedure:
1. Using egg slicer or sharp knife, slice hard boiled eggs, crosswise into 1/4 inch (1
cm) slices.
2. Using 2 inch (5 cm) circle cookie or biscuit cutter, cut rounds out of toast to make
12 circles.
3. In small bowl, combine mayonnaise with Dijon mustard, herbs, hot sauce and
pepper.
4.To assemble: Top toast with 1 egg slice, 1/4 tsp (1.25 mL) dollop of mayonnaise, a
piece of bacon and garnish with fresh herbs

Assessment Method
 Direct observation of the candidate while preparing appetizers
 Written or oral questions to test 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

TASK SHEET NO. 3.4.1-2

Title: Store appetizers

Performance Objective:
The students will be able to store appetizer

Date Developed:
Checked By:
Page
COOKERY NCII ____________________
253
Developed By:
Appetizers must be keep in appropriate containers and store in a proper temperature
to maintain freshness, quality and taste.
Supplies/Materials:
4 slices Parma ham, 4 slices mortadella, 4 slices capocollo (cured pork
shoulder), 8 slices Milano salame, 9 ounces buffalo mozzarella, roughly sliced, a
handful of green and black olives, a selection of preserved vegetables such as bell
peppers, aubergines, artichokes, sun-dried tomatoes and mushrooms, grissini,
bruschetta, focaccia and country bread, to serve, gloves
Tools/Equipment:

Fridge, Mise en place bowls, cutting board, chef knife, serving plate, measuring cup,
measuring spoon, weight scale, tong, bread knife

Traditional Antipasto
Steps/Procedure:

1. Arrange the meats, mozzarella, olives and preserves on a large platter. Serve with
grissini, bruschetta, focaccia and country bread.

Assessment Method

 Direct observation of the candidate while preparing appetizers

 Written or oral questions to test 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

TASK SHEET NO. 3.4.1-2

Title: Store appetizers

Performance Objective:

Date Developed:
Checked By:
Page
COOKERY NCII ____________________
254
Developed By:
 The students will be able to store appetizer
Appetizers must be keep in appropriate containers and store in a proper temperature
to maintain freshness, quality and taste.

Supplies/Materials:
5 slices bacon 1/2 cup cherry tomatoes 1/2 cup shredded iceberg lettuce 1 tablespoon
snipped chives 2 tablespoons mayonnaise Salt and pepper 10 baguette slices, brushed
with olive oil and grille, gloves

Tools/Equipment:

Fridge, Mise en place bowls, cutting board, chef knife, serving plate, measuring cup,
measuring spoon, weight scale, tong, bread knife, mixing bowl, wooden spoon

BLT Bruschetta
Steps/Procedure:

1. Cut bacon slices in half and cook until crisp. Halve or quarter tomatoes.
2. Combine tomatoes in a bowl with lettuce, chives, and mayonnaise. Season to
taste with salt and pepper.
3. Spread some tomato mixture on each baguette toast and top each with a slice of
bacon.

Assessment Method

 Direct observation of the candidate while preparing appetizers

 Written or oral questions to test 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

TASK SHEET NO. 3.4.1-2

Title: Store appetizers

Performance Objective:
The students will be able to present a range of appetizer

Date Developed:
Checked By:
Page
COOKERY NCII ____________________
255
Developed By:
Appetizer must be present attractively according to standard recipe.
Supplies/Materials:
About 6 cups vegetable oil for frying 1 1/4 cups cake flour 1 cup light beer or amber ale
1/2 teaspoon kosher salt 1/4 teaspoon garlic powder 1/4 teaspoon cayenne About 1 lb.
precut vegetables, such as peppers, mushrooms, and broccoli florets from the salad bar or
a stir-fry mix 1/2 cup mayonnaise 3 tablespoons whole-grain mustard,
Gloves
Tools/Equipment:
Deep fryer or stove burner, sauce pan, strainer, Mise en place bowls, cutting board, chef
knife, serving plate, measuring cup, measuring spoon, weight scale, mixing bowl, wooden
spoon, wire whisk, tong, cocktail glass

Tempura vegetable crudites

Steps/Procedure:
1. Heat oil in a wide pot over high heat until it reaches 350° on a deep-fry thermometer.
Reduce heat to low. Whisk flour, beer, salt, garlic powder, and cayenne together in a
medium bowl. Working in 2 batches and using tongs, drop vegetables into batter and then
into oil. Fry until golden brown, about 4 minutes. Drain on paper towels.
2. Mix mayonnaise and mustard together and serve on the side.

Assessment Method

 Direct observation of the candidate while preparing appetizers

 Written or oral questions to test 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

TASK SHEET NO. 3.4.1-2

Title: Store appetizers

Date Developed:
Checked By:
Page
COOKERY NCII ____________________
256
Developed By:
Performance Objective:
The students will be able to store appetizer
Appetizers must be keep in appropriate containers and store in a proper temperature to
maintain freshness, quality and taste.
Supplies/Materials:
2 medium Hass avocados, peeled, pitted and diced 1/4 teaspoon minced garlic 1/2
teaspoon finely chopped jalapeño 1/4 cup chopped tomatoes 4 teaspoons finely chopped
white onion Kosher salt 4 teaspoons lime juice 2 teaspoons chopped cilantro, Gloves
Tools/Equipment:
Mise en place bowls, cutting board, chef knife, serving plate, measuring cup, measuring
spoon, weight scale, mixing bowl, wooden spoon, wire whisk, tong, sauce cup
Gabriel's Guacamole

Steps/Procedure:
1. Scoop out avocado flesh into a molcajete or bowl, add garlic and jalapeño, and mash
(with a pestle or a wooden spoon) until the avocados are creamy but still very chunky.
2. Stir in tomato, onion, and salt to taste.
3. Sprinkle with lime juice and cilantro, then stir and taste once more. Add more garlic,
jalapeño, onion, salt, lime juice, or cilantro as desired.
4. Serve with tortilla chips

Assessment Method

 Direct observation of the candidate while preparing appetizers

 Written or oral questions to test 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

Date Developed:
Checked By:
Page
COOKERY NCII ____________________
257
Developed By:
 TASK SHEET NO. 3.4.1-2

Title: Store appetizers

Performance Objective:
The students will be able to store appetizer
Appetizers must be keep in appropriate containers and store in a proper temperature
to maintain freshness, quality and taste.
Supplies/Materials: 24 squash blossoms 1/2 teaspoon crushed red pepper 15
ounces fresh ricotta (1 1/2 cups) Kosher salt 2/3 cup well-chopped drained pimentos
(from one 8-ounce jar) 3 ounces cream cheese, Squash Blossoms with Pimento
Ricotta, oil, gloves
Tools/Equipment:
Stove burner, sauce pan, Food processor, Mise en place bowls, cutting board, chef
knife, serving plate, measuring cup, measuring spoon, weight scale, mixing bowl,
wooden spoon, wire whisk, tong, strain, bread knife, baguette, oven toaster or sauté
pan
Squash Blossoms with Pimento Ricotta

Steps/Procedure:
1. Prepare the squash blossom and fry. Strain and Set aside.
2. In a food processor, puree the ricotta and cream cheese. Add the pimentos and
crushed red pepper and pulse until the pimentos are minced. Season with salt.
3. Remove the pistils from the squash blossoms. Spoon the pimento ricotta into a
sturdy reseal able plastic bag and snip the corner. Pipe about 1 tablespoon of the
ricotta into each blossom and transfer to a platter. Serve with toasted baguette slices

Assessment Method

 Direct observation of the candidate while preparing appetizers

 Written or oral questions to test 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

Date Developed:
Checked By:
Page
COOKERY NCII ____________________
258
Developed By:
 TASK SHEET NO. 3.4.1-2

Title: Store appetizers

Performance Objective:
The students will be able to present a range of appetizer
Appetizer must be present attractively according to standard recipe.
Supplies/Materials:
1/4 cup wasabi-coated green peas 1/4 cup granola 1/4 cup ground gingersnaps (about 5 cookies)
1/4 cup finely grated Parmesan 1/2 teaspoon whole fennel seeds 2 11-ounce logs goat cheese,
gloves
Tools/Equipment:
Stove burner, sauce pan, Fridge, Food processor, reseal able plastic, Mise en place bowls, cutting
board, chef knife, serving plate, measuring cup, measuring spoon, weight scale, mixing bowl,
wooden spoon, wire whisk, tong

Modern Cheese Balls

Steps/Procedure:

1. Grind the peas in a food processor or crush them in a reseal able plastic bag. Spread the crumbs
on a plate. Repeat these steps for the granola, then the gingersnaps. Combine the Parmesan and
fennel on another plate.
2. Shape the cheese into balls, working with about 1 rounded tablespoon at a time. Roll the balls
in the coatings.
3. Ready to fry until golden brown

In Advance: Roll the cheese into balls and refrigerate them, uncoated, for up to 24 hours. Roll the
balls in the coatings no more than 1 hour before the party.

Assessment Method

 Direct observation of the candidate while preparing appetizers

 Written or oral questions to test 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

TASK SHEET NO. 3.4.1-2

Date Developed:
Checked By:
Page
COOKERY NCII ____________________
259
Developed By:
Title: Store appetizers
Performance Objective:
The students will be able to store appetizer
Appetizers must be keep in appropriate containers and store in a proper temperature to maintain
freshness, quality and taste.
Supplies/Materials: 12 ounces shelled cooked crab 1/4 cup finely diced celery 1/4 cup minced
fresh chives 1/4 cup mayonnaise 1 large egg 2 teaspoons Dijon mustard 1/4 teaspoon hot sauce
1 1/4 cups panko (see notes) or fine dried bread crumbs Roasted Pepper-Chive Aioli (recipe follows)
Fresh chives, rinsed and cut into 1-inch lengths, gloves
Tools/Equipment: Oven, Stove burner, sauce pan, Mise en place bowls, cutting board, chef knife,
serving plate, measuring cup, measuring spoon, weight scale, mixing bowl, wooden spoon, wire
whisk, tong, spatula, baking tray

Panko-crusted Crab Cake Bites with Roasted Pepper-Chive Aioli

Steps/Procedure:
1. Sort through crab and discard any bits of shell.
2. In a large bowl, combine celery, minced chives, mayonnaise, egg, mustard, and hot sauce; mix
well with a fork. Add crab and 1/4 cup panko; stir gently just to mix.
3. Put remaining 1 cup panko in a shallow bowl. Shape crab mixture into 24 cakes, each about 2
inches wide and 1/2 inch thick. Turn each cake in panko to coat on all sides, pressing gently to
make crumbs adhere. Place cakes slightly apart in an oiled 12- by 17-inch baking pan.
4. Bake in a 475° regular or convection oven until golden brown, 15 to 18 minutes. With a spatula,
transfer crab cakes to a platter. Spoon a dollop of Roasted Pepper-Chive Aioli onto each cake.
Garnish platter with fresh chives. Serve hot.
5. Roasted Pepper-Chive Aioli. In a small bowl, mix 1/3 cup mayonnaise, 1/4 cup chopped drained
canned roasted red peppers, 1 tablespoon minced fresh chives, 2 teaspoons lemon juice, and 1
teaspoon minced garlic. Makes about 1/2 cup.
Assessment Method
 Direct observation of the candidate while preparing appetizers
 Written or oral questions to test 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

Date Developed:
Checked By:
Page
COOKERY NCII ____________________
260
Developed By:
 PERFORMANCE CRITERIA

CHECK LIST NO. 3.1.1-9

CRITERIA
YES NO
Did you…

Tools, utensils and equipment are cleaned, sanitized and prepared

based on the required tasks

Ingredients are identified correctly, according to standard recipes, or

enterprise requirements

Ingredients are assembled according to correct sequence, quality

and specifications required

Ingredients are prepared based on the required form and time frame

Frozen ingredients are thawed following enterprise procedures.

Where necessary, raw ingredients are washed with clean potable
water.

Date Developed:
Checked By:
Page
COOKERY NCII ____________________
261
Developed By:
 PERFORMANCE CRITERIA

CHECK LIST NO. 3.2.1-9

CRITERIA
YES NO
Did you…

Correct equipment are selected and used in the production of

appetizers

Appetizers are produced in accordance with enterprise standards

Glazes are correctly selected and prepared, where required

Quality trimmings and other leftovers are utilized where and when
appropriate

Appetizers are prepared, using sanitary practices

Appetizers are tasted and seasoned in accordance with the required

taste of the dishes

Workplace safety and hygienic procedures are followed according to

enterprise and legal requirements

Variety of cheese are presented and stored according to enterprise

standard

Date Developed:
Checked By:
Page
COOKERY NCII ____________________
262
Developed By:
 PERFORMANCE CRITERIA

CHECK LIST NO. 3.3.1-4

CRITERIA
YES NO
Did you…

Appetizers are presented attractively according to enterprise

standards

Appetizers are presented using sanitary practices

Suitable plate are selected according to enterprise standards

Factors in plating dishes are observed in presenting appetizers

Date Developed:
Checked By:
Page
COOKERY NCII ____________________
263
Developed By:
 PERFORMANCE CRITERIA

CHECK LIST NO. 3.4.1-2

CRITERIA
YES NO
Did you…

Quality trimmings and other leftovers are utilized where and when
appropriate

Appetizers are kept in appropriate conditions based on enterprise

procedures
Required food storage containers are used and stored in proper
temperatures to maintain freshness, quality and taste

Date Developed:
Checked By:
Page
COOKERY NCII ____________________
264
Developed By:
 REFERENCES AND FURTHER READINGS

 https://www.nisbets.co.uk/the-art-of-food-plating
 https://www.ehow.com/info_8149741_different-types-appetizers.html
 https://www.specialevents.com/catering/little-bites-big-nights-trends-
appetizers-events
 https://www.slideshare.net/ashleybonifacio5/variety-of-hot-or-cold-appetizer
 https://www.yazio.com/en/foods/appetizers
 https://en.wikipedia.org/wiki/Hors_d%27oeuvre
 https://www.linkedin.com/pulse/history-appetizers-hors-doeuvre-walter-
potenza
 https://en.wikipedia.org/wiki/Tapas
 https://www.thespruceeats.com/what-are-hors-doeuvres-995716
 https://www.unileverfoodsolutions.co.nz/chef-inspiration/cheflife/the-basics-
of-food-plating.html
 https://www.foodnewsfeed.com/fsr/vendor-bylines/how-minimize-food-waste-
commercial-kitchens
 https://en.wikipedia.org/wiki/Occupational_safety_and_health
 https://www.ehow.com/info_8149741_different-types-appetizers.html
 https://www.specialevents.com/catering/little-bites-big-nights-trends-
appetizers-events
 https://www.slideshare.net/ashleybonifacio5/variety-of-hot-or-cold-appetizer
 https://www.yazio.com/en/foods/appetizers
 https://www.webstaurantstore.com/article/200/basic-guide-to-food-
presentation.html
 https://www.slideshare.net/jessabarrion/how-to-store-appetizers
 https://thorndikeschickenbox.wordpress.com/2015/05/12/cooking-with-
constraints/
 Handbook in quantity cookery compiled by Rachel Chipeco Fajardo
 Essential Food Safety Training and certification Program Manual

Date Developed:
Checked By:
Page
COOKERY NCII ____________________
265
Developed By: