Sector

TOURISM SECTOR (HOTEL AND RESTAURANT)

Qualification Title
COOKERY NCII
Unit of Competency

PREPARE APPETIZERS

Module Title

PREPARING APPETIZERS

GOLD LANE INTERNATIONAL TRAINING SKILLS INC.

Matayumtayum, Lapaz Tarlac

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Prepare Appetizers ”
Developed by:
LUCILA G. NUNEZ REVISION #
 HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL

Welcome!
The unit of competency “Prepare Appetizers”, is one of the competencies of
COOKERY NCII, a course which comprises the knowledge, skills and attitudes required
for bakers.
In this module, you are required to go through a series of learning activities in
order to complete each learning outcome. In each learning outcome are Information
Sheets, Self-Checks, Task Sheets and Job Sheets. Follow and perform the activities
on your own. If you have questions, do not hesitate to ask for assistance from your
facilitator.

Remember to:
• Read information sheets and complete the self-check.
• Perform the Task sheets and Job sheets until you are confident that your output
conform to the Performance Criteria Checklist that follows the sheets.
• Submit outputs of the Task sheets and Job sheets to your facilitator for
evaluation and recording in the Accomplishment Chart. Outputs shall serve as
your portfolio during the institutional Competency Evaluation. When you feel
confident that you have had sufficient practice, ask your trainer to evaluate you.
The results of your assessment will be recorded in your Progress Chart and
Accomplishment Chart.

You must pass the institutional competency evaluation for this competency before
moving to another competency. A Certificate of Achievement will be awarded to you
after passing the evaluation.

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Prepare Appetizers ”
Developed by:
LUCILA G. NUNEZ REVISION #
 COOKERY NCII

LIST OF COMPETENCIES

No. Unit of Competency Module Title Code

1 Clean and maintain kitchen Cleaning and maintain TRS512328

premises kitchen premises
2 Prepare stocks, sauces and Preparing stocks, sauces and TRS512331
soups soups
3 Prepare appetizers TRS512381
Preparing appetizers

4 Prepare salads and Preparing salads and TRS512382

dressing dressing
5 Prepare sandwiches TRS512330
Preparing sandwiches

6 Prepare meat dishes TRS512383

Preparing meat dishes

7 Prepare vegetables dishes TRS512384

Preparing vegetables dishes

8 Prepare egg dishes TRS512385

Preparing egg dishes

9 Prepare starch dishes TRS512386

Preparing starch dishes

10 Prepare poultry and game Preparing poultry and game TRS512333

dishes dishes
11 Prepare seafood dishes TRS512334
Preparing seafood dishes

12 Prepare desserts TRS512335

Preparing desserts

13 Package prepared food TRS512340

Packaging prepared food

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Prepare Appetizers ”
Developed by:
LUCILA G. NUNEZ REVISION #
 MODULE CONTENT

Unit of Competency: PREPARE APPETIZERS

Module Title: Preparing Appetizers
Introduction: This unit deals with the skills and knowledge required in
preparing and presenting hot and cold appetizers
Nominal Duration: 24 Hrs
Learning Outcomes:
At the end of this module, you must be able to:
LO1. Perform Mise’ en place
LO2. Prepare a range of appetizers
LO3. Present a range of appetizers
LO4. Store appetizers

ASSESSMENT CRITERIA:
Perform Mise’ en place
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
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.
Prepare a range of appetizers
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
8. Variety of cheese are presented and stored according to enterprise standard.

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Prepare Appetizers ”
Developed by:
LUCILA G. NUNEZ REVISION #
Present a range of appetizers
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 appetizers
Store appetizers
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.

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Prepare Appetizers ”
Developed by:
LUCILA G. NUNEZ REVISION #
 Summary of Learning Outcome

Learning Outcome No.1 : PERFORM MIS’EN PLACE

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
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.

CONTENT:
1. Introduction to Appetizer

CONDITIONS:
Participants must be provided and have access to the following:
§ Necessary supplies, materials, tools and equipment
§ Personal Protective Equipment
§ Video CD’s
§ Handouts/Instructional materials
§ Power Point Presentations
§ Workplace station

ASSESSMENT METHOD:
§ Written Test
§ Oral Questioning
§ Demonstration

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Prepare Appetizers ”
Developed by:
LUCILA G. NUNEZ REVISION #
 LEARNING EXPERIENCES / ACTIVITIES

Learning Outcome # 1

PERFORM MIS’EN PLACE

Learning Activities Special Instructions

You should read and understand the
Information sheet and check yourself
by answering the Self-check. You
must answer all questions correctly
before proceeding to the next activity.
Task sheet/ Job Sheet will help you
practice your skills.
The Performance Criteria Checklist
will guide and help you evaluate your
work as you are practicing your skill.
You shall prepare appropriate tools,
materials, equipment and PPE needed
for the task.
In performing the operation, you must
observe safety all the time.
If you have questions that you do not
understand, please ask your trainer.
After doing all activities, you are ready
to proceed to the next module.

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Prepare Appetizers ”
Developed by:
LUCILA G. NUNEZ REVISION #
 INFO SHEET 3.1-1
INTRODUCTION TO APPETIZERS

Introduction
An appetizer is a small food item intended to stimulate one’s appetite. Generally, an
appetizer is defined as the first dish in a multi-course, sit-down meal traditionally
prepared by the garde manger (gard-mahn-zhey) or the pantry chef.
The word appetizer is now being used interchangeably with the term hors
d’oeuvres (awr-durv). In classic French dining, hors d’oeuvres are small food items
served on passed-around trays or on attractively-arranged platters during
receptions and cocktail events.
Another French term used to refer to appetizers is amuse bouche (ah-mooz-
boosh) or amuse gueule (ah-mooz-gœl) which means “gratify the mouth”. Amuse-
bouche or amuse-gueule is usually a smaller version of a dish served after the order
was taken.
From being just the first dish in a multi-course meal, appetizers are now also being
served as individual dishes, not connected to a meal, during events and gatherings.

COMMON TYPES OF APPETIZERS AND HORS D’OEUVRES

There are numerous appetizer recipes today. However, appetizers may be classified
according to the ingredients they are made up of and the method they are prepared
and presented. The following are some of the most common types of appetizers:

Each type of appetizers has specific components that make them unique from each
other. However, there are food items that are commonly used as ingredients for
preparing appetizers. In addition, using quality ingredients is the first step in
preparing good-tasting appetizers. The following are important reminders for
selecting fresh and prime appetizer ingredients.

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Prepare Appetizers ”
Developed by:
LUCILA G. NUNEZ REVISION #
 Date Developed: Document No.
COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Prepare Appetizers ”
Developed by:
LUCILA G. NUNEZ REVISION #
BAKED ITEMS
Baked items for appetizers and hors d'oeuvres preparation should be:
§ Breads should have thin, smooth and uniformly golden-brown crusts.
§ Breads should spring back when pressed using the fingers.
§ Breads should be glossy inside having bubbles or air pockets of varying sizes.
These bubbles show that the dough was not over-worked resulting to a lighter
bread.
§ Baked items should have no trace of sour or yeasty odor.

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Prepare Appetizers ”
Developed by:
LUCILA G. NUNEZ REVISION #
PROTEIN-RICH PRODUCTS
When selecting protein-rich ingredients for preparing appetizers and hors d'oeuvres,
you should ensure that:
§ Cream cheese has a smooth and soft consistency.
§ Hard-boiled eggs does not have green pigment surrounding the yolk.
§ Meat is fresh and does not have a foul odor.
§ Meat cuts are firm but not tough.
§ Fish should have clear and slightly bulging eyes and metallic, shiny bodies.
§ The shell of mollusks (oyster and clams) are tightly closed.
§ Scallops should be packed vacuum-sealed and dry.
§ Shrimps, prawns and crayfish should have firm shells, grey in color and with
heads intact.
§ Caviars should not look watery or oily and should be free from strong and fishy
smell.

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Prepare Appetizers ”
Developed by:
LUCILA G. NUNEZ REVISION #
FRESH AND PICKLED VEGETABLES
When selecting fresh and pickled vegetables, you should make sure:
§ Raw and fresh items should have bright colors and bodies that are free from
insect injury and blemishes.
§ Beans and root vegetables should be free from dirt, cracks and side-roots.
§ Leafy vegetables should have bright-colored and crunchy leaves free from
damage and dirt.
§ Containers should be unchipped and clean.
§ Pickles should rest in a clear liquid, not black nor cloudy.
§ Items should be free from molds and off-odor.
§ Pickled items should not be slippery and mushy.

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Prepare Appetizers ”
Developed by:
LUCILA G. NUNEZ REVISION #
OBSERVING KITCHEN SAFETY AND SANITATION MEASURES
Introduction
Preparing appetizers involves adherence to food safety standards and performing
sanitation and safety practices. One of the roles of the kitchen staff is to make sure
that the ingredients purchased are in their best condition and that food are
prepared in a manner that it will be safe for human consumption.
This lesson will present guidelines for preparing the workstation according to food
safety standards as well as the safe and proper ways of handling common appetizer
ingredients.

KEEPING THE KITCHEN FOOD-SAFE

Keeping the sanitation of the kitchen may vary from one establishment to another.
The following are the most common steps for keeping the kitchen sanitized at all
times.

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Prepare Appetizers ”
Developed by:
LUCILA G. NUNEZ REVISION #
PERSONAL SAFETY MEASURES IN THE KITCHEN
Kitchen safety should be one of your top priorities. The following are important
reminders to keep you safe while performing your tasks in the kitchen.

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Prepare Appetizers ”
Developed by:
LUCILA G. NUNEZ REVISION #
 Summary of Learning Outcome

Learning Outcome No.2 : PREPARE A RANGE OF APPETIZERS

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
8. Variety of cheese are presented and stored according to enterprise standard.

CONTENT:
1. Preparing Common Types of appetizers

CONDITIONS:
Participants must be provided and have access to the following:
§ Necessary supplies, materials, tools and equipment
§ Personal Protective Equipment
§ Video CD’s
§ Handouts/Instructional materials
§ Power Point Presentations
§ Workplace station

ASSESSMENT METHOD:
§ Written Test
§ Oral Questioning
§ Demonstration

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Prepare Appetizers ”
Developed by:
LUCILA G. NUNEZ REVISION #
 LEARNING EXPERIENCES / ACTIVITIES

Learning Outcome # 2

PREPARE A RANGE OF APPETIZERS

Learning Activities Special Instructions

You should read and understand the
Information sheet and check yourself
by answering the Self-check. You
must answer all questions correctly
before proceeding to the next activity.
Task sheet/ Job Sheet will help you
practice your skills.
The Performance Criteria Checklist
will guide and help you evaluate your
work as you are practicing your skill.
You shall prepare appropriate tools,
materials, equipment and PPE needed
for the task.
In performing the operation, you must
observe safety all the time.
If you have questions that you do not
understand, please ask your trainer.
After doing all activities, you are ready
to proceed to the next module.

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Prepare Appetizers ”
Developed by:
LUCILA G. NUNEZ REVISION #
 INFO SHEET 3.2-1
PREPARING COMMON TYPES OF APPETIZERS

Introduction
Today, the list of appetizer and hors d’oeuvre recipes including the variations is
almost endless. And the number of these recipes continues to rise day after day.
This lesson will help you take part in discovering new appetizer and hors d’oeuvre
dishes by letting you know how to prepare some of the most common appetizer and
hors d’oeuvre recipes.

PREPARING CANAPÉS
Canapés are considered as one of the most varied and common types of hors
d’oeuvres today. They are usually served in bite-size portions which allows easy
handling and eating.
This type of hors d’oeurve consists of three components:

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Prepare Appetizers ”
Developed by:
LUCILA G. NUNEZ REVISION #
GUIDELINES FOR PREPARING CANAPÉS

The following are important reminders for preparing canapés:

§ Prepare all the base, spread and garnish ahead of time especially when
preparing hors d’oeuvres for large events or functions.
§ Assemble canapés as close to serving time as possible to avoid bases from
getting soggy and spread and garnishes from getting dry.
§ As soon as you have finished a tray of appetizers, cover it and refrigerate for a
short time.
§ Choose spreads and garnishes with complimentary flavors. Examples of
appealing spread and garnish combinations are:
o Mustard butter and ham
o Lemon butter and caviar
o Pimiento cream cheese and sardine
o Horseradish butter and smoked salmon/ tongue
o Tuna salad and capers
o Anchovy butter and hard-cooked egg slice and/or olive
§ At least one of your ingredients should be savoury.
§ Leftover food to be used as garnish should be handled properly and safely to
maintain quality.
§ Avoid making too elaborate arrangements. It is more important for the
canapé to stand and hold even when taken by the diners.
§ Arrange the canapés neatly on the tray.

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Prepare Appetizers ”
Developed by:
LUCILA G. NUNEZ REVISION #
PROSCIUTTO CROSTINI

Ingredients:
5-10 slices (1/4 inch) Crostini slices
3 Tbsp Olive oil
5-10 slices Prosciutto slices
½ cup Cream cheese
As needed Balsamic dressing
To taste Salt and pepper

Procedures:
1. Whip the cream cheese until
smooth.
2. Transfer to a piping bag.
3. Pipe into the crostini.
4. Layer with lettuce and prosciutto slices.
5. Drizzle with oil.
6. Plate and garnish as desired.
7. Serve immediately.

PREPARING TAPAS
These food items were traditionally served accompanied with wines or any beverage
in Spanish local bars. Back then, tapas were served to give local pub-goers
something to eat with their drinks while letting the time pass.
There are various recipes of tapas today. These can be classified into two types:

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Prepare Appetizers ”
Developed by:
LUCILA G. NUNEZ REVISION #
GAZPACHO
Ingredients:
500 g Tomatoes (halved and cored)
1 piece Cucumber (peeled and seeded)
1 piece Green Bell Pepper (sliced, roasted)
1 piece Red Onion (small, peeled)
1 piece Garlic (small clove, peeled)
½ tsp Red Wine Vinegar
¼ tsp Cumin (dry-roasted)
To taste Salt and Pepper
Procedure:
1. Combine all ingredients together in a food processor.
2. Puree for 1 minute, or until the mixture reaches a thick and smooth
consistency.
3. Taste and season the mixture, if needed.
4. Refrigerate in a sealed container for 4 hours or until completely chilled.
5. Serve cold and garnish as desired.

POTATO CROQUETTES
Ingredients:
500 g Mashed potato (flavored)
1/4 cup Mozzarella cheese (cubed)
2 pieces Egg white
As needed Bread crumbs (Italian)
To taste Salt and Pepper
Procedure:
1. Season the potato with salt and pepper.
2. Scoop out portions out balls and flatten
them with your hands.
3. Place the cheese cubes at the center and cover them with mashed potato.
4. Whisk the egg whites and season with salt and pepper. Using egg yolks will
darken the croquettes during frying.
5. Dip each ball in the egg white and let the excess drip off.
6. Then roll them in the bread crumbs.
7. Heat a deep fryer or a big stockpot with two inches of oil to 140 ºF or 375ºC.
8. Fry the croquettes until golden and crispy.
9. Drain on a paper towel to remove excess oil.

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Prepare Appetizers ”
Developed by:
LUCILA G. NUNEZ REVISION #
PREPARING ANTIPASTI

Basically, antipasti (antipasto, singular) is the Italian term for appetizers. This can be
any hors d’oeuvre of Italian origin but the common items include bruschette and
cold antipasto platters. Bruschette are larger versions of canapé. Traditionally, it is as
a piece of bread rubbed with crushed garlic and drizzled with olive oil. However, a
number of variations emerged as bruchette becomes popular around the world.
Meanwhile, a cold antipasto platter is an assortment of flavorful items arranged in a
platter or a plate. A cold antipasto platter may include the following items:
§ Cured meats (salami, prosciutto, bologna and boiled ham);
§ Canned or processed seafood items (sardines, anchovies and tune);
§ Cheeses (mozarella and provolone);
§ Eggs (hard-cooked and stuffed);
§ Relishes and pickled vegetables;
§ Mushrooms and vegetables cooked a la Grecque (in vinegar/ lemon juice and
olive oil); and
§ Cooked dried beans and other firm vegetables soaked in a flavorful
vinaigrette.

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Prepare Appetizers ”
Developed by:
LUCILA G. NUNEZ REVISION #
ANTIPASTI PLATTER

Ingredients:
200 g Prosciutto
200 g Farmer’s Meatloaf
1 cup Cream Cheese
100 g Gruyere and emmantha
100 g Parmesan
1 cup Pickled or olives
1 cup Pickled cucumber
1 cup Cherry tomatoes
1 cup Grapes
1 cup Nuts
1 cup Jam
As needed Baguette slices
As needed Water cracker/ soda crackers
Procedure:
1. Prepare the ingredients.
2. Arrange them creatively on a cheeseboard or a platter.

PREPARING COCKTAILS
Cocktails are appetizers or hors d'ouvres that are usually served cold with a tangy
sauce. Common cocktail ingredients include fruits, vegetables and seafood such as
shrimp, oysters, clams, crabs, lobsters and flaked fish.

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Prepare Appetizers ”
Developed by:
LUCILA G. NUNEZ REVISION #
 Summary of Learning Outcome

Learning Outcome No.3 : PRESENT A RANGE OF 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 appetizers

CONTENT:
1. Plating Appetizers

CONDITIONS:
Participants must be provided and have access to the following:
§ Necessary supplies, materials, tools and equipment
§ Personal Protective Equipment
§ Video CD’s
§ Handouts/Instructional materials
§ Power Point Presentations
§ Workplace station

ASSESSMENT METHOD:
§ Written Test
§ Oral Questioning
§ Demonstration

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Prepare Appetizers ”
Developed by:
LUCILA G. NUNEZ REVISION #
 LEARNING EXPERIENCES / ACTIVITIES

Learning Outcome # 3

PRESENT A RANGE OF APPETIZERS

Learning Activities Special Instructions

You should read and understand the
Information sheet and check yourself
by answering the Self-check. You
must answer all questions correctly
before proceeding to the next activity.
Task sheet/ Job Sheet will help you
practice your skills.
The Performance Criteria Checklist
will guide and help you evaluate your
work as you are practicing your skill.
You shall prepare appropriate tools,
materials, equipment and PPE needed
for the task.
In performing the operation, you must
observe safety all the time.
If you have questions that you do not
understand, please ask your trainer.
After doing all activities, you are ready
to proceed to the next module.

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Prepare Appetizers ”
Developed by:
LUCILA G. NUNEZ REVISION #
 INFO SHEET 3.3-1
PLATING APPETIZERS

Introduction
Plating appetizers and hors d’oeuvres give the kitchen staff an avenue to express
their creativity and artistry. For this reason, the list of the different appetizers and hors
d’eouvres plating styles is almost endless.
This lesson will present the common and current trends in presenting appetizers as
well as the guidelines for holding and storing appetizers.

COMMON APPETIZERS AND HORS D’OEUVRES PLATING STYLES

Despite the many ways
the number of appetizer
and hors d’oeuvres
recipes can be
presented, plating styles
can be distinct and
common to certain
dishes. The following are
some of the most
common ways of plating
or presenting appetizers
some appetizer and hors
d’oeuvre recipes.

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Prepare Appetizers ”
Developed by:
LUCILA G. NUNEZ REVISION #
Guidelines for Plating Appetizers and Hors d’oeuvres
There are other common guidelines that the kitchen staff should observe when
plating dishes for food service. The following are some of the important aspects of
plating that you should look into before serving a plate or a platter of appetizers or
hors d’oeuvres to the diners.
§ Uniformity - Same dishes should be the same in terms of color, size, shape
and portion size. Another way of making the dishes uniform is by presenting
same dishes with the same utensils and made out of the same materials.
§ Simplicity and Stability - Hors d’oeuvres such as canapés and bruschette
should be assembled as simple as possible without compromising their visual
appeal. Too elaborate arrangements should be avoided in order to keep the
stability of the dish. The more toppings you put into the base result to higher
chances that the hors d’oeuvres will fall out when taken by the diners.
§ SHIFT (Shape, Height, Interest, Flavor and Taste) - This five-letter mnemonic
means making sure that:
o The plate shows various shapes which can be in uniform or varying
sizes;
o Height is considered as another dimension in arranging the elements
on the plate;
o Colors and texture are put into and set up effectively enough for the
plate to be appealing and enticing; and
o The flavor and taste of the dish is made sure to be pleasing to the
diners the same way as they were satisfied by the visuals of the plate.
§ Portion - Generally, hors d’oeuvres should be kept bite-size. Meanwhile, in
terms or appetizer platters, there should be at least 2 tablespoon of each item
per person. Cheeses should come with knives and a few cut pieces to serve as
guides for the diners. Sauces and other accompaniments should also be
enough per serving.
§ Safety and Sanitation - When plating, you should make sure that all the
utensils are clean and safe to be used by the guests. Ceramic crockery and
cutlery items should be free from cracks. Stainless or iron tableware should
not have dents and rust. More importantly, the doneness and freshness of
food should be checked before serving. It should be made sure that cooked
food items will be served cooked and raw items will be served fresh.

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Prepare Appetizers ”
Developed by:
LUCILA G. NUNEZ REVISION #
 Summary of Learning Outcome

Learning Outcome No.4 : STORE 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.

CONTENT:
1. Storing Appetizers

CONDITIONS:
Participants must be provided and have access to the following:
§ Necessary supplies, materials, tools and equipment
§ Personal Protective Equipment
§ Video CD’s
§ Handouts/Instructional materials
§ Power Point Presentations
§ Workplace station

ASSESSMENT METHOD:
§ Written Test
§ Oral Questioning
§ Demonstration

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Prepare Appetizers ”
Developed by:
LUCILA G. NUNEZ REVISION #
 LEARNING EXPERIENCES / ACTIVITIES

Learning Outcome # 4

STORE APPETIZERS

Learning Activities Special Instructions

You should read and understand the
Information sheet and check yourself
by answering the Self-check. You
must answer all questions correctly
before proceeding to the next activity.
Task sheet/ Job Sheet will help you
practice your skills.
The Performance Criteria Checklist
will guide and help you evaluate your
work as you are practicing your skill.
You shall prepare appropriate tools,
materials, equipment and PPE needed
for the task.
In performing the operation, you must
observe safety all the time.
If you have questions that you do not
understand, please ask your trainer.
After doing all activities, you are ready
to proceed to the next module.

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Prepare Appetizers ”
Developed by:
LUCILA G. NUNEZ REVISION #
 INFO SHEET 3.4-1
STORING APPETIZERS

HOLDING AND STORING APPETIZERS AND HORS D’OEUVRES

The freshness and doneness of food is one of main aspects of food service that the
kitchen staff needs to closely monitor. As said earlier, it should be made sure that
cooked food items will be served cooked and raw items will be served fresh. This
poses a challenge for the kitchen staff especially when preparing meals for a large
gathering.
The following are important reminders for maintaining the quality of appetizers
during holding and storing.

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Prepare Appetizers ”
Developed by:
LUCILA G. NUNEZ REVISION #
SELF-CHECK
1. The following are types of appetizers EXCEPT:
a) Crostini
b) Antipasti
c) Cocktails
d) Tapas
2. This French term means to gratify the mouth:
a) Amuse guilds
b) Amuse blues
c) Amuse beutch
d) Amuse bouche
3. What should be observed to ensure personal safety in the kitchen?
a) Use labels to identify food items in containers.
b) Keep pot holders at arm’s reach.
c) Wrap meat items air-tight.
d) Wash and clean kitchen tools and equipment.
4. Which of the following should be observed when using fresh and pickled fruits
in preparing appetizers?
a) Use leafy vegetables with dull-colored and crunchy leaves.
b) Pickles should rest in a clear liquid, not black nor cloudy.
c) Ensure that containers of pickles vegetables are chipped and unclean.
d) Use pickled items that are slippery and mushy.
5. This term refers to an appetizer dish of Italian origin:
a) Tapasto
b) Antipasto
c) Anapasto
d) Antimasti

ANSWER KEY
1. A
2. D
3. B
4. B
5. B

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Prepare Appetizers ”
Developed by:
LUCILA G. NUNEZ REVISION #
SELF- CHECK
1. The following is commonly included in an antipasto platter EXCEPT:
a) Fresh fruits
b) Fresh seafood
c) Cheese slices
d) Cured meat slices
2. Which should NOT be observed when plating and storing appetizers and hors
d’oeuvres?
a) Appetizers are arranged as close to serving time as possible.
b) Hot and cold items are stored immediately.
c) Leave open packages of cold cuts in the open for a long period of time.
d) Assembled hors d’oeuvres are placed on trays and covered.
3. Which is an example of cold tapas?
a) Croquettes
b) Calamari
c) Patatas Bravas
d) Tortilla
4. Cured meat and cheese appetizers are often served in:
a) Cups
b) Wraps
c) Skewer
d) Platters
5. The following should be observed when preparing canape EXCEPT:
a) At least one of your ingredients should be savory.
b) Create elaborate arrangements to ensure the pleasing appearance of
the dish.
c) Leftover food to be used as garnish should be handled properly and
safely to maintain quality.

ANSWER KEY
1. B
2. C
3. D
4. D
5. B

Date Developed: Document No.

COOKERY NCII JANUARY 20,2023 Issued by:
Date Revised:
GOLD LANE
“Prepare Appetizers ”
Developed by:
LUCILA G. NUNEZ REVISION #