PREPARE APPETIZERS

This module deals with the skills and knowledge required in preparing
and presenting appetizers.

Upon completion of this module you should be able to:

1. Identify the origin of appetizer;
2. Perform Mise en place;
3. Prepare a range of appetizers;
4. Present a range of appetizers; and
5. Store appetizers.

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 America 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.

This lesson deals with the equipment used in the production of

appetizers, classifications of appetizers, identification of ingredients used for
appetizers, preparation and presentation of appetizers attractively according to
enterprise standards.

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LEARNING OUTCOME 1

Perform Mise en Place

Objectives

After learning the content of this lesson, you will be able to:
1. Identify tools and equipment needed in the preparation of
appetizers;
2. Clean, sanitize and prepare tools and equipment based on the
required tasks;
3. Classify appetizers according to ingredients; and
4. Identify ingredients according to the given recipe.
Mise’ En Place is a French term which means “set in place” that is you
have everything ready to cook and in its place. 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 easily.

The following are the tools and equipment needed in preparing appetize

Kitchen Tools and Equipment

Ball Cutter – Rubber spatula Channel knife Spatula – used for

sharp edged – used to scrape – small hand tool manipulating foods
scoop for cutting off contents of in making like spreading
out balls of fruits bowls garnishes
and vegetables

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Wire Whip – Zester – used to French knife – Paring knife –
used for mixing remove zest or for chopping, used for trimming
thinner liquids. citrus peels in thin slicing and dicing and paring fruits
strips. and vegetables.

Butter curler – Cutting board – Kitchen shear – Potato Masher –

used for making board for cutting cutting device for designed to press
butter curls. fruits and ingredients like potato and cooked
vegetables scissors vegetables

Chiller – for
keeping cold Oven – for
foods chilled for baking
service

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 are used to measure dry ingredients. They come in
various sizes and volumes.
3. Glass measuring cup 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.

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 4. Mixing bowls containers with 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. 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
10. Refrigerator
11. Strainer/colander

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SELF CHECK 1.1

A. Pick and Tell

Strips of papers with the names of the following tools and

equipment below will be placed in a glass bowl.

Each student will be asked to pick one and explain the uses in the
preparation of appetizer. Write you answer in your test notebook.

1. Cutting board 6. Rubber scraper

2. Paring knife 7. Zester
3. Spatula 8. Chiller
4. Ball cutter 9. Oven
5. Wire whip 10. French knife

Your answers will be rated using the scoring rubric below.

CRITERIA 4 3 2 1
Exceptionally Generally Lacks clarity, Unclear,
Clear clear, easy to clear, able to difficult to impossible to
follow follow follow follow
Concise The The The The
explanation explanation explanation explanation
posed and posed and posed and posed and
methods used methods used methods used methods used
are advanced. are are somewhat are
appropriate simple. inadequate.

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 CRITERIA 4 3 2 1
Comprehensive Thorough and Substantial Partial or not Misunderstan
comprehensiv explanation comprehensiv ding
e explanation e or serious
Explanation misconceptio
n on the
explanation
Relevant Highly Generally Somewhat Irrelevant
relevant relevant relevant

After the warm-up activity proceed to the next topic about appetizers.

Appetizers are foods which stimulate the appetite, through their

attractive appearance, fragrance or appealing flavor. It is a small piece or a
portion 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.

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 served on individual plate when guests are seated.

DEPE
Sometimes this is simply placed on a platter and passed around. Hors
d’oeuvres are served cold or hot.
3. Canapés are made out of thin slices of bread in different shapes. The
bread may be toasted, sautéed in butter or dipped in a well-seasoned
mixture of egg, cheese, fish, or meat then deep-fat fried. It is a finger

D
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.

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 5. Petite Salads are small portions of salads and usually display the
characteristics found in most salads.
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.
7. Fresh Fruits and Vegetables are the simplest appetizers. 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 are always easy to pick up with the fingers, they
should never be drippy or messy.
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

COP
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.
The following are examples of appetizers including the materials/

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ingredients on how to prepare Canapés

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 canapé.

Suggestions for canapé bases are:

Bread cutouts Toast cutouts Crackers

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 Melba toast Tiny unsweetened Tortilla Chips Cups Biscuits
pastry shells

Tiny biscuits Polenta cutouts Miniature pancakes

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.

DE 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.

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 Food Items Used to Decorate Canapés

A. Vegetables, pickles and relishes

Radish Slices
Pickled Onions
Chutney
Parley
Tomatoes
Olives
Pickles
Asparagus Tips
Cucumber Slices
Pimiento

B. Fish
Smoked Fish
Smoked Salmon
Shrimp
Caviar
Shrimp
Tuna Flakes
Sardines Lobster / Chunks or slices

C. Meats
Turkey
Ham
Salami
Roast Beef
Chicken

D. Cheese, hard cooked egg slices

Guidelines for Assembling Canapés

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.

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 Assemble as close as possible to serving time. Bases quickly
become soggy, and spreads 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.

Select harmonious flavor combinations in spreads and garnish

such as:
A. Mustard and ham
B. Lemon butter and caviar
C. Pimiento cream cheese and sardines
D. Tuna salad and capers
E. Anchovy butter, hard cooked egg slice and olive

Make sure that at least one of the ingredients is spicy in flavor. A

bland canapé has little value as an appetizer.

Use high quality ingredients. Leftovers can be used for canapés,

but they must be carefully handled and stored to retain freshness.

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.

Arrange canapés carefully and attractively on trays. Each tray

should carry an assortment of flavor and textures, so there is
something for every taste.

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.

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 Kinds of Cocktail Appetizers

[Link] and Clams on 2. Shrimp [Link]

the half shell

[Link] [Link] 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 - These are known as crudités (croo dee tays).
Cru in French means “raw”. Common bite size, cut raw vegetables served
with dips are:

Celery
Radish
Green and Red Pepper
Zucchini
Cucumber
Cauliflower
Broccoli Florets
Broccoli Stems

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 2. Dips – accompaniment to raw
vegetables, and 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.

3. Pickled items. Includes variety of items

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

Miscellaneous hors d ‘oeuvres

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 - Italian Appetizer. This includes the following:

a. Cured meats – Salami,

prosciutto, bologna, boiled ham

b. Seafood items – Canned items

like sardines, anchovies, and
tuna

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 c. Cheeses – provolone,
mozzarella

d. Hard cooked egg and stuffed

eggs

e. Relishes – raw vegetables

f. 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.

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 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)

5. Amuse Bouche (ah mews boosh) – 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.

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SELF CHECK 1.2
A. Identification. Read the statement carefully and write the
correct word that describes the statement. Write your answer in
your test notebook.

1. Butter, cream or finely chopped meat or fish placed on top of canapé

base
2. Holds spreads and garnish for canapés
3. Adds color, design, texture and flavor to canapé
4. Small open- faced sandwiches served as appetizer
5. Serving size of canapés

SELF CHECK 1.3

B. Take Me In
Classification. Classify the following ingredients listed below
according to the parts of canapés. Write each ingredient in the
box provided for. Write your answer in your test notebook.

Radish slices Toast cutouts Asparagus tips

Bread cutouts Crackers Tomatoes
Butter Polenta cutouts Cucumber slices
Fish Cheese Miniature pancakes
Tiny biscuits Pickled onions Meat

Canapé base Canapé spread Canapé garnish

1 2 3

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Learning Outcome 2
Prepare a Range of Appetizers
At the end of this lesson, you are expected to:
1. Differentiate hot and cold appetizers;
2. Prepare a variety of appetizers; and
3. Follow workplace safety procedures.
Preparation of appetizers require knowledge and skills in preparing of the
different [Link] lesson provides you different recipes in preparing
appetizers for your guidance and reference.
Hot and Cold Appetizers
Hors d’oeuvres are often served preceding a meal; they are served as the
food at cocktail parties involving alcoholic beverages.
a. Hot Hors d’oeuvres are served between the soup and fish course.
In today’s shortened menus, they are often served instead of hot
entrée. The size and richness depend upon the composition of
menu. Many hot hors d’oeuvres are suited for serving a small ala
carte dishes, and usually described as hot dish.
b. Cold hors d’oeuvres should stimulate appetite, and therefore
should always be served at the first course in the menu. There are
five types of cold hors d’oeuvres and they are served as follows:
 Plate of Hors d’oeuvres may consist of shrimps, smoked
beef, poached egg, Spanish sardines and lettuce, sauce
can be served at the side
 Grison Platter may consist of two kinds of cold meat, such
as ham, smoked beef, peppered ham. Sauce can be
served at the side.
 Hors d’oeuvres Platter. A well-presented platter with a
limited choice of simple or more expensive foods. The
basic rules is “small quantity, but big in quality” and at the
same time attractively served. It may consists of shrimps
with jelly, asparagus tip with mushrooms, sardines with
onion rings, tomatoes stuffed with salad and chicken loaf.
 Assorted hors d’oeuvres can be served in special
portioned platters with dishes or even from a serving cart.
 Rich hors d’oeuvres - still a classical form of presentation.
Lobster should always be included. The hors d’oeuvres
dish system in conjunction with a silver platter can be
used, but it is also possible to arrange the center pieces

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 on a silver platter covered with meat jelly and served with
accompaniments in a small separate bowls or container.
Recipes of Appetizers

Salmon and Cucumber Bites

Purpose: To prepare salmon and cucumber bites

Tools/Equipment Needed:

 Chopping board
 Spatula
 Bread knife
 Mixing bowl
Ingredients Needed:

1 (12-inch) cucumber
1 teaspoon freshly grated lemon zest

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2 teaspoons fresh lemon juice
4 ounces crème
1/8 teaspoon pepper
4 ounces pre-packaged smoked salmon, cut into inch-long strips

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2 teaspoons fresh dill, chopped, for garnish

Steps/Procedure:
o Peel and slice cucumber into 1/4-inch slices.
o In a bowl, mix lemon zest, lemon juice, crème, and pepper.
o To assemble, top a cucumber slice with a strip of salmon, a
dollop (about
o 1/2 tsp) of crème mixture.
o Garnish with dill.

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 Preparing hors d’ oeuvre cocktails and relishes

To prepare hors d’ oeuvre cocktails and relishes.

Tools/Equipment Needed:
 Knife
 Chopping board
 Gloves
Materials/ingredients needed:
 Oysters or Shrimps or Fruits
 Dips
 Herbs
 Sugar/Syrup
 Ice, Lemon

Steps/Procedure:

Oyster and clams cocktails

1. Open fresh oysters and clams on the half shell.

2. Arrange on flat plates, preferably on a bed of ice.
3. Place cocktail sauce in a small cup in the center or at the side of the
plate.
4. Provide lemon wedges

Shrimps and other cooked seafood’s cocktail

1. Arrange seafood in a stemmed glass or in a small, cup-shaped bowl in

a bed of ice. Cocktail sauce maybe put in the glass first and arranged
the seafood on top, partially immersed. Or the cocktail sauce may be
added as toppings.
2. Garnish the dish attractively with lettuce or greens with lemon wedges.

Fruit Cocktail

1. Use fruits that are pleasantly tart and not too sweet.

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 2. Cut fruits into desired shapes.
3. Add fresh lemon or lime juice to fruit mixtures to provide necessary
tartness. A simple wedge of melon with lime is a refreshing cocktail.
Add a few drops of flavored liqueur to improve flavor.

Relishes

1. Select fresh vegetables

2. Cut into sticks or other attractive bite size shapes
3. Hold vegetables for a short time in ice water to become crisp
4. Arranged vegetables, in crushed ice to maintain crispness
5. Serve with dips

Mixed vegetables relish with cheddar cheese dip.

Purpose: To prepare raw vegetables relish.

Tools/Equipment Needed:
Knife
Chopping board
Strainer
Platter

Ingredients needed:

Raw Vegetables Dips

1 pc. Celery 94 g Cream Cheese
1 pc. Red bell pepper 38 ml evaporated milk
1 pc. Cucumber 44 g mayonnaise
1 pc. Cherry tomato 7.5 ml lemon juice
1 pc. Lettuce 75 g onions
0.5 ml hot red pepper sauce
0.5 ml Worcestershire sauce
75 g cheddar cheese
Steps/Procedure:
1. Wash vegetables well
2. Cut vegetables into sticks or decorative bite size shapes
3. Hold vegetables for a short time in ice water to become crisp
4. Drain well
5. Arrange vegetables in a platter with crushed ice to maintain crispness.
6. Serve with cheddar cheese dip

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 Procedure for preparing Canapés from toast.
Perform steps in preparing Canapés using a toasted bread.

Tools/Equipment Needed:
Bread knife
Spatula
Tray
Cutting board

Ingredients Needed:
Pullman loaves
Spreads
Toppings

Steps/Procedures:
1. Trim crusts from unsliced Pullman loaves. Save trimmed crusts to
be used as breadcrumbs.
2. Cut the bread horizontally into slices, ¼ inch thick.
3. Toast the slices in the oven.
4. Cool the toast.
5. Cover with a thin, even layer of spread and cut into desired shapes
with a knife. Make the cuts neat and uniform.

Alternately, cut the toasts into desired shapes with small cutters and
reserve the trim for breadcrumbs. Spread each cutout with desired topping.
Garnish the cutouts as desired.
Bread slices for canapés can be cut into several basic shapes with no waste.

Review of Lesson 2 (Learning Outcome 2)

Research and Piled Up

Collect 20 different recipes of appetizer and compile it like a
book using any kind of paper, decorating materials, glue, and
coloring materials.

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 Your output will be rated using the scoring rubric below:

SCORE CRITERIA
5 Properly compiled complete (20) recipes in a very attractive
manner
4 Properly compiled (16-19) recipes in an attractive manner
3 Properly compiled (10-15) recipes in simple manner
2 Properly compiled (6-9) recipes in simple manner
1 Compiled less than 6 recipes in disorganized manner

Make It for Me
Situation: Your sister will be celebrating her 18 th Birthday, you
were asked by your mother if you could make the appetizer
for the party. You excitedly answered yes because you just
finished studying about it. Prepare the appetizer of your choice for
your sister.
Dimension P E R F O R M A N C E L E V E L
Very Needs No
Excellent Satisfactory
Satisfactory Improvement Attempt Points
(4 pts.) (3 pts.) (2 pts.) (1 pt.) (0 pt.) Earned
1. Use of Uses tools and Uses tools and Uses tools and Uses tools and No
tools and equipment equipment equipment equipment attempt
equipment correctly and correctly and correctly and but incorrectly and
confidently at all confidently most less confidently less confidently
times of the times sometimes most of the time

2. Manifests very Manifests clear Manifests Manifests less No

Application clear understanding of understanding of understanding of attempt
of understanding of the step- by-step the step-by-step the step- by-step
procedures the step- by-step procedure procedure procedure
procedure but sometimes seeking
seeks clarification clarification most
of the time
Works Works Works Works No
independently independently independently with independently attempt
with ease and with ease and ease and but with
confidence at all confidence most confidence assistance from
times of the time sometimes others most of
the time
3. Safety Observes safety Observes safety Observes safety Most of the time No
work habits precautions at all precautions precautions not observing attempt
times most of the time sometimes safety
precautions
[Link] Product is very Product is Product is less Product is not No
attractive and attractive and attractive and less attractive and attempt
very enticing to enticing to enticing to not enticing to
appetite appetite appetite appetite
Ingredients are Ingredients are Ingredients are Ingredients are No
very well - well - cooked overcooked overcooked attempt
cooked
5. Time Work completed Work completed Work completed Work completed No
management ahead of time within allotted (mins./hours/d (mins./hours/ attempt
time ays) beyond days) beyond
TOTAL POINTS

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 Learning Outcome 3
Present a Range of Appetizers

Objectives

At the end of this lesson, you are expected to:

1. identify the fundamentals of plating;

2. identify the accompaniments of appetizers;
3. present appetizers attractively; and
4. observe sanitary practices in presenting appetizers

Appetizers can be more appreciated if presented attractively like the

saying goes “the eyes eats first”. Plate presentation is the process of offering
the appetizer to guests in a stylish and pleasing manner. It requires skills,
style and creativity.

This lesson will provide you the knowledge, skills and understanding in
presenting range of appetizers.
Fundamentals of Plating

1. Balance
The rules of good menu balance also apply to plating. Select foods and
garnishes that offer variety and contrast.

 Color. Two or more colors on a plate are usually more

interesting than one. Garnish is also important.
 Shapes. Plan for variety of shapes and forms. Cutting
vegetables into different shapes gives you great flexibility.
 Texture. Not strictly visual consideration, but important in plating
in menu planning.
 Flavors. One of the factors to consider when balancing colors,
shapes, and texture on the plate.

2. Portion size. This is important for presentation as well as for costing.

 Match portion sizes and plates. Too small a plate makes an
overcrowded, jumbled, messy appearance. Too large a plate
makes the portions look skimpy.
 Balance the portion sizes of the various items on the plate.
Apply logical balance of portions.

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 3. Arrangement on the plate
Basic Principles of Platter Presentation

1. The three elements of a buffet platter.

 Centerpiece or Grosse piece (gross pyess). This may be an
uncut portion of the main food item, such as a pate or a cold
roast, decorated and displayed whole. It may be a separate but
related item, such as molded salmon mousse
 The slices or serving portions should be arranged artistically.
 The garnish should be artistically done in proportion to the cut
slices.
2. The food should be easy to handle and serve, so that one portion can
be removed without ruining the arrangement.
3. A simple design is best. Simple arrangement is easier to serve, more
appetizing, and still attractive when are half consumed by the guest.
4. Attractive platter presentation may be made on silver or other metals,
on mirrors, chinaware, plastic ware, wood, or any other materials
provided they are presentable and suitable for food.
5. Once a piece of food has touched the tray, do not remove it. Shiny
silver or mirror trays are easily smudged, and you’ll have to wash the
tray and start over again. Good pre-planning should be considered.
6. Think of the platter as part of the whole. It must be attractive and
appropriate to the other presentation in the table.
Designing the platter

1. Plan ahead. Make a sketch by dividing the tray into six or eight
sections. This will help you lay out a balance and symmetrical design.
The sketch should indicate the centerpiece, slices of foods and
garnishes.
2. Get movement into your design. Good design makes your eyes move
across the platter following the lines you have set up. It could be
arranged in rows or lines.
3. Give the design a focal point. Use centerpiece to emphasize and
strengthen the design by giving it direction and height. Note that
centerpiece is not always in the center.
4. Keep items in proportion.
5. Make the garnish count. Use garnish to balance out a plate by
providing additional element. Two items on a plate often look
unbalanced, but adding a garnish completes the picture. On the other
hand do not add unnecessary garnishes.

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 6. Don’t drown every plate in sauce or gravy. It may hides colors
and shapes. You may cover a part of it or a band of sauce
across the center.
7. Keep it simple. Simplicity is more attractive than complicated designs.
8. Let the guest see the best side of everything. Angle
overlapping slices and wedged-shaped pieces toward the
customer and the best side of each slice is face up.

Review of Lesson 2 (Learning Outcome 3)

A. Pose and Dispose

Let’s find out if you can arrange your prepared

appetizers attractively following the fundamentals
of plating, principles of platter presentation and
designing the platter.

Your output will be rated using the rubric below:

SCORE CRITERIA
5 Very artistically and creatively done
4 Artistically and creatively done
3 Properly and less creatively done
2 Improperly done and unattractive
1 No attempt

You’re amazing, you almost got it perfect. Continue with the

next topic to learn how to store appetizers

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Learning Outcome 4

Store Appetizer

At the end of the lesson, you should be able to:

A. Utilize quality trimmings;

B. Select appropriate container for storing salads and appetizers;
C. Keep appetizers in appropriate conditions to maintain its
freshness, quality and taste; and
D. Follow workplace safety procedures.

Storing salads and appetizers is one of the most important

activities done after preparing them to maintain freshness and avoid
spoilage.

This lesson deals with storage of salads and appetizers using

appropriate container to sustain quality and taste.

Tools and Equipment

1. Chillers
2. Refrigerator
3. Containers for salad and appetizers

Storing Techniques
Storing foods could be done through the following techniques:
1. Refrigerate – to keep food cold or cool.
2. Cold storage – the process of preserving food by means of refrigeration.
3. Chilling – to refrigerate to reduce the temperature of food.

Sanitary Practices when storing salads and appetizers

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

2. Wash utensils and equipment thoroughly.
3. Keep off hand to a 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.
 Chill to refrigerate or to reduce the temperature of food.
 Place it to cold storage like refrigerator to preserve
perishable food.

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 SELF CHECK 1.4

A. Complete Me
Completion Type. Fill the blank with a word or
group of words to make the sentence complete.
Write your answer in your test notebook.

1. An Italian appetizer composed of meats, sea foods, and other relishes is

.
2. Small food item eaten with wine or other drinks is .
3. A salted roe or egg of the sturgeon is .
4. Hors d’ oeuvres offered to guest that complements the chef’s
cooking style and talent is .
5. Toasted Italian bread flavored with garlic and olive oil is .

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