1
TLE COOKERY
Module 4: PREPARE A VARIETY
OF APPETIZER
Quarter 1: Week 4 JACKIELOU S. BALASUELA
(SUPPORT MATERIAL FOR INDEPENDENT LEARNING ENGAGEMENT)
A Joint Project of
SCHOOLS DIVISION OF DIPOLOG CITY and the
DIPOLOG CITY GOVERNMENT
9
TLE – Grade 9
Alternative Delivery Mode Quarter 1 – Module 4: PREPARE A VARIETY OF APPETIZER
First Edition, 2020
Printed in the Philippines by ________________________
Department of Education – Region IX – Dipolog City Schools Division
Office Address: Purok Farmers, Olingan, Dipolog City
Development Team of the Module
Writer: JACKIELOU S. BALASUELA
Editor: JACKIELOU S. BALASUELA
Reviewer: LYNNE B. GAHISAN
Illustrator: LYNNE B. GAHISAN
Layout Artist:
Management Team: Virgilio P. Batan Jr. - Schools Division Superintendent
Jay S. Montealto - Asst. Schools Division Superintendent
Amelinda D. Montero - Chief, CID
Nur N. Hussien - Chief, SGOD
Ronillo S. Yarag - EPS PVR – LRMDS
Leo Martinno O. Alejo - PDO II - LRMDS
The following are some reminders in using this module:
1. Use the module with care. Do not put unnecessary mark/s on any part of
the module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other activities
included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your
answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.
If you encounter any difficulty in answering the tasks in this module, do not
hesitate to consult your teacher or facilitator. Always bear in mind that you are not
alone.
We hope that through this material, you will experience meaningful learning and
gain deep understanding of the relevant competencies. You can do it.
1
What I Need to Know
This module was designed and written with you in mind. It is here to help you
master the nature of Cookery. The scope of this module permits it to be used in
many different learning situations. The language used recognizes the diverse
vocabulary level of students. The lessons are arranged to follow the standard
sequence of the course. But the order in which you read them can be changed to
correspond with the textbook you are now using.
After going through this module, you are expected to:
1. Identify ingredients in order to prepare a variety of appetizers;
2. Demonstrate the proper method in preparing appetizer; and
3. Follow workplace safety procedures.
.
What I Know
Direction: For 15 points, identify the ingredients needed and the procedure in
preparing Salmon and Cucumber Bites. Write your answer on a separate sheet of paper.
Ingredients:
_______________________ _______________________ _______________________
_______________________ _______________________
Procedure:
1.
2.
3.
4.
2
Lesson
4 PREPARE A VARIETY OF
APPETIZER
The lesson deals with the identification of ingredients and preparation of variety of
appetizer according to enterprise standards.
What’s In
Direction: Answer the following questions briefly. Use a separate paper as
answer sheet.
1. What are the ingredients and procedures in making an appetizer?
2. How are we going to prepare an Appetizer?
3. What are the sanitary practices to observe in storing appetizers?
What’s New
Direction: Answer the question below. Write your answer on your activity notebook.
1. How do you prepare a variety of appetizers?
3
What is It
PURPOSE: To prepare salmon and cucumber bites
Preparing Salmon and Cucumber Bites
Tools/Equipment Needed: Chopping board, Spatula, Bread knife, and Mixing bowl
Ingredients Needed:
1 (12-inch) cucumber 1 teaspoon freshly grated lemon zest
2 teaspoons fresh lemon juice 4 ounces crème
1/8 teaspoon pepper
4 ounces pre-packaged smoked salmon, cut into inch-long strips 2 teaspoons fresh dill, chopped, for garnish
Steps/Procedure:
1. Peel and slice cucumber into 1/4-inch slices.
2. In a bowl, mix lemon zest, lemon juice, crème, and pepper. 3. To assemble, top a cucumber slice with a strip of salmon, a dollop (about 1/2
tsp) of crème mixture.
4. Garnish with dill.
,
4
What’s More
Research and piled Up
Direction: Collect 5 different recipes of appetizer and compile it like a book using
any kind of paper, decorating materials, glue, and colouring materials.
Your output will be rated using the scoring rubric below:
SCORE CRITERIA
SCORE CRITERIA
5 Properly compiled complete (5) recipes in a very attractive manner
4 Properly compiled (4) recipes in an attractive manner
3 Properly complied (3) recipes in simple manner
2 Properly compiled (2) recipes in simple manner
1 Compiled less than 1 recipes in disorganized manner
Alternative activity: If you do not have internet access to collect recipes or
magazines at home, you may ask your parent/guardian if they have tried preparing
an appetizer. Ask them the name of the appetizer prepared, ingredients needed, and
the procedure. If any of your guardians has not tried preparing an appetizer, you
may skip this activity.
5
What I Have Learned
Direction: Write an essay about your learning on this lesson by using the guide
phrases below. Write your answer on your notebook.
I have learned that
_________________________________________________________________________________
_________________________________________________________________________________
I have realized that
_________________________________________________________________________________
_________________________________________________________________________________
I will apply
_________________________________________________________________________________
_________________________________________________________________________________
RUBRICS
Areas of
Assessment
A B C d
Ideas Presents ideas in an original
manner
10 points
Presents ideas in a consistent
manner
7 points
Ideas are too general
4 points
Ideas are vague or
unclear
1 point
Organization Strong and organized
beg/mid/end 10 points
Organized beg/mid/end
7 points
Some organization;
attempt at a beg/mid/end
4 points
No organization;
lack beg/mid/end
1 point
Understanding Writing shows strong
understanding
10 points
Writing shows a clear
understanding
7 points
Writing shows adequate
understanding
4 points
Writing shows little
understanding
1 point
Mechanics Few (if any) errors
10 points
Few errors
7 points
Several errors
4 points
Numerous errors
1 point
TOTAL
POINTS
/40
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What I Can Do
Direction: Prepare and demonstrate the proper method in preparing appetizer. For
your output, you can send a video or pictures. Note: If you cannot send a video or
picture of this activity, you may ask your parent/guardian/sibling to rate your
performance using the evaluation sheet. You may also prepare a different recipe
based on whatever ingredients are available from your end.
ACTIVITY: GREEN SALAD PREPARATION
Ingredients Needed:
3 cans whole green asparagus,
17 oz each, vertically packed lettuce leaves homemade mayonnaise, or commercial
mayonnaise, thinned light cream
2 hard cook eggs, sieved
Procedure:
1. Drain asparagus, trying to keep spears whole.
2. Place lettuce leaves on salad plates and arrange asparagus on lettuce leaves,
or asparagus may be placed in a vegetable bowl.
3. Place a spoonful of mayonnaise over asparagus.
4. Garnish with hard cooked egg
5. Chill before serving.
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SELF–CHECK: Get ready for the presentation of your appetizer.
Direction: Prepare and present Hot Hors d’oeuvres in an attractive manner.
EVALUATION SHEET OF FINISHED PRODUCT
GOOD = 3 points; FAIR = 2 points; POOR = 1 point
GENERAL APPEARANCE GOOD FAIR POOR
Attractive and appealing to appetite
Good color combination
Ingredients cooked just right
Correct consistency
Appropriate tools and materials used
Proper used of table appointments
Assessment
Direction: For your output, you can send a video or pictures.
MAKE IT FOR ME
Situation: Your sister will be celebrating her 18th 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 and ways for your sister. For more recipes, just visit https://www.slideshare.net/loriebethtaoing/hot-and-cold-appetizer
https://www.kawalingpinoy.com/category/recipe-index/appetizers/
https://www.slideshare.net/loriebethtaoing/hot-and-cold-appetizerhttps://www.kawalingpinoy.com/category/recipe-index/appetizers/
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Your performance will be rated using the scoring rubric below:
DIMENSIO
N
PERFORMANCE LEVEL
Excellent (4 pts)
Very
Satisfactory (3 pts.)
Satisfactory
(2 pts)
Needs
Improvement
(1 pt)
Not
Attempt (0)
Points
Earned
1. Use of
tools and
equipment
Uses tools
and
equipment correctly and
confidently
at all times
Uses tools
and
equipment correctly
and
confidently most of the
times
Uses tools
and
equipment correctly but
less
confidently sometimes
Uses tools
and
equipment incorrectly
and less
confidently most of the
time
No
Attempt
2.Applicatio
n of
procedures
Manifests very
clear
understanding
of the step- by
step procedure
Manifests
clear
understandin
g of the step-
by step procedure
Manifests
understandin
g of the step-
by step
procedure but sometimes
seeks
clarification
Manifests less
understandin
g of the step-
by-step
procedure seeking
clarification
most of the
time
No
Attempt
3. Safety work habits
Observes safety
precautions
at all time
Observes safety
precautions
most of the
time
Observes safety
precautions
sometimes
Not observing
safety
precautions
most of the time
No Attempt
4. Final
Output
Output is
very
presentable
and taste exceeds the
standard.
Output is
very
presentable
and taste meets the
standard.
Output is
presentable
and taste is
little below the
standard
Output is
not so
presentable
and taste is not within
the
standard
No
Attempt
Time Managemen
t
Work completed
ahead of
time
Work completed
within
allotted time
Work completed
___(mins./h
our s/day s)
beyond
Work completed
___(mins./h
o urs/day s)
beyond
No Attempt
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Additional Activities
Answer the following questions below. Write it on your activity notebook.
1. Discuss briefly the procedure for preparing Canapés from toast.
2. How to prepare salmon and cucumber bites?
Answer Keys
What’s In
(To be graded base on the given rubrics)
What’s More
(To be graded base on the given rubrics)
What I can do
(To be graded base on the given rubrics)
Assessment
(To be graded base on the given rubrics)
What I Know
Preparing Salmon and Cucumber Bites
Tools/Equipment Needed:
Chopping board, Spatula, Bread knife, and Mixing bowl
Ingredients Needed:
1 (12-inch) cucumber
1 teaspoon freshly grated lemon zest
2 teaspoons fresh lemon juice
4 ounces crème
1/8 teaspoon pepper
4 ounces pre packaged smoked salmon, cut into inch long strips
2 teaspoon fresh dill, chopped, for garnish
10
Steps/Procedure:
1. Peel and slice cucumber into 1/4inch slices.
2. In a bowl, mix lemon zest, lemon juice, crème, and pepper.
3. To assemble, top a cucumber slice with a strip of salmon, a dollop (about 1/ 2
tsp) of crème mixture.
4. Garnish with dill.
References K to 12 Basic Education Curriculum Technology and Livelihood Education
Learning Module Commercial cooking • https://inspiredbycharm.com/delicious-and-easy-hors-doeuvres-ideas/
• https://quizlet.com/115433955/hors-doeuvres-flash-cards/ • https://quizlet.com/73915624/hors-doeuvres-flash-cards/
• https://www.figsandhoneycatering.com/reasons-serve-hors-doeuvresnext-party/
• https://oureverydaylife.com/list-of-hot-cold-hors-doeuvres12495320.html • https://www.scribd.com/presentation/427991139/Appetizers-hot-andcold-ppt
• https://opentextbc.ca/workplacesafety/chapter/workplace-safetyprocedures/?fbclid=IwAR1okcw4WZAURbM8Vt4QggF4q8frIpYX1WPOPEE2i_f
1cqWckmHCyewoTU • http://lrmds.depedldn.com/DOWNLOAD/CBLM_LG_GR_9_TLE_FOOD_
TRADES_LE.PDF • Sandoval, Maria Teresa G., CULINARY ARTS 3 AND 4, Copyright 1993, pp. 85-
86.
• De leon, Sonia Y., Ph. D. et al, BASIC FOODS FOR FILIPINOS 3RD EDITION, Copyright 1999, pp.420-429
https://inspiredbycharm.com/delicious-and-easy-hors-doeuvres-ideas/https://quizlet.com/115433955/hors-doeuvres-flash-cards/https://quizlet.com/73915624/hors-doeuvres-flash-cards/https://www.figsandhoneycatering.com/reasons-serve-hors-doeuvresnext-party/
