SHS

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G-11/12

Technical Vocational Livelihood

Home Economics
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TVL – Grades 11/12
Module 4: Prepare Appetizers - Present a Range of Appetizers and Store Appetizers
First Edition, 2020

Republic Act 8293, Section 176 states that: No copyright shall subsist in any work of
the Government of the Philippines. However, prior approval of the government agency or office
wherein the work is created shall be necessary for exploitation of such work for profit. Such
agency or office may, among other things, impose as a condition the payment of royalties.

Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names,
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effort has been exerted to locate and seek permission to use these materials from their
respective copyright owners. The publisher and authors do not represent nor claim ownership
over them.

Published by the Department of Education

Secretary: Leonor Magtolis Briones
Under Secretary for Curriculum: Diosdado M. San Antonio

Development Team of the Module

Writer: Belinda Chavez Rull
Editor: Diana Rose B. Conel
Illustrator/Layout Artist: Grace A. Beltran
Management Team:
Gilbert T. Sadsad, Regional Director
Jessie L. Amin, Assistant Regional Director
Francisco B. Bulalacao Jr., CLMD Chief, ROV
Christie L. Alvarez, Regional EPS in EPP/TLE/TVL
Loida N. Nidea, Schools Division Superintendent
Susan S. Collano, Assistant Schools Division Superintendent (Secondary)
Lynn Z. Padillo, CID Chief/OIC, ASDS (Elementary)
Lalaine V. Fabricante, Division TLE/TVL Coordinator (Home Economics)
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G-11/12

TVL
Quarter 1 - Module 4

Prepare Appetizers (PA)

Present a Range of
Appetizers and Store
Appetizers
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INTRODUCTION
Food presentation is the art of modifying, processing, arranging or decorating food to
enhance its aesthetic appeal. Our experience of food is usually how it looks, then how it smells
and lastly how it tastes. Appetizers can be more appreciated if presented attractively like the
saying goes “the eyes eat 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 and
storing appetizers using appropriate container to maintain quality and taste.

Objectives

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

1. Identify the fundamental of plating

2. Identify the accompaniments of appetizers
3. Present appetizers attractively
4. Observe sanitary practices in presenting appetizers
5. Utilize quality trimmings
6. Keep appetizers in appropriate conditions to maintain their freshness, quality, and
taste

Vocabulary List

Appetizer A small dish of food served before the main part of a meal
Containers An object that can hold something
Food Plating - Is the process of arranging and decorating food to enhance its
presentation
Garnish To put something on food as a decoration
Garnish - Decorate or embellish something, especially food.
Ingredients One of the things that are used to make a food, product, etc.
Platter - A large flat dish or plate, typically oval or circular in shapes, used for
serving food
Portion size - the amount of a food you choose to eat
Procedure A series of actions that are done in a certain way or order.
Recipe A set of instructions for making food.
Store To put in a place where it is available, where it can be kept safely.
Tools A handheld device that aids in a accomplishing a task
Topping A food that is added to the top of another food.
Trimming An additional garnishing
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Prepare Appetizer (PA)

Pre-Test

Directions: Read the following statements carefully then choose the best answer
from the given choices. Write only the letter of your answer in your TLE notebook.

1. The purpose of garnish on the plate should

A. Cover the food C. Dominate the food
B. Highlight the food D. Place under the food

2. Based on clock plating style, food item for main focal point is placed between
A. 4 and 8 o’clock C. 2 and 3 o’clock
B. 9 and 10 o’clock D. 5 and 6 o’clock

3. This is important for presentation as well as for costing

A. Arrangement on the plate C. Balance
B. Portion size D. Colors

4. Small piece or portion of highly seasoned food, usually served before a meal to
induce and stimulate one’s appetite.
A. Dessert C. Appetizers
B. Salas dressing D. Sandwich

5. Which of the following is correct in plating appetizers?

A. Serve odd amount of food
B. Choose small serving dish enough for food item
C. Play with color and texture
D. Food should cover the whole plate.

Refer to the Answer Key.

What is your score?
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What’s New?
Discover

View Online Video: Learn by Viewing on the

“Appetizers Presentation”
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Then do Self-Check to know your level of understanding.

What’s New?
Discover

Read Lesson Information closely and find out how much

you can remember. Then do Self-Check, Activity and Task
Sheet 1.1 to know how much you have learned.

Lesson Information 1.1

Present a 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.
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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.

3. Arrangement on the plate

Basic Principles of Platter Presentation

1. The three elements of a buffet platter.

a. 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
b. The slices or serving portions should be arranged artistically.
c. 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 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. 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.

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1. 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.

2. Don’t drown every plate in sauce or gravy. It may hide colors and shapes. You may
cover a part of it or a band of sauce across the center.

3. Keep it simple. Simplicity is more attractive than complicated designs.

4. Let the guests 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.

Lesson Information 1.2

Store Appetizers

Tools and Equipment

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

Storing Technique

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.
7. Chill to refrigerate or to reduce the temperature of food.
8. Place it to cold storage like refrigerator to preserve perishable food.
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What is it?
Self-Check

SeIf-Check #1.1

Directions: Given the scrambled letters below, unscramble them to get a word
or a group of words related to cleaning and maintaining kitchen premises. Write
your answer opposite each item.

1. SHRAGNI - ________________________
2. PENMEQUTI - ________________________
3. CNKTIEH - ________________________
4. PERAETPIZ - ________________________
5. SSERDGNI - ________________________

SeIf-Check #1.2
Directions: Read the following statements carefully then choose the best answer
from the give choices. Write only the letter of your answer in your notebook.

1. Which of the following appetizers are made of seafood or fruit, usually with a tart or
tangy sauce?
A. Canapé C. Relish
B. Cocktail D. Salad

2. Which of the following appetizers are made out of thin slices of bread in different
shapes?
a. Relish C. Hors D’ Oeuvres
b. Cocktail D. Canapé

3. Which of the following appetizers are made of seafood or fruit, usually with a tart or
tangy sauce?
a. Canapé C. Relish
b. Cocktail D. Salad

4. Which of the following is the proper order in washing the dishes?

a. utensils, chinaware, silverware, glassware
b. silverware, utensils, glassware, chinaware
c. chinaware, glassware, utensils, silverware
d. glassware, silverware, chinaware, utensils
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5. Which of the following should be practiced when using cutting board to reduce the
spread of bacteria?
a. Use the same chopping boards for different kinds of food
b. Keep separate chopping boards for your meat and your vegetables
c. Clean the chopping board if needed
d. Scrape chopping board before using

Refer to the Answer Key.

What is your score?

Whats more?
Enrichment Activity

Activity Sheet #1.1

Directions: Prepare 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

Activity Sheet #1.2

Direction: State at least five guidelines in storing appetizers

1. .
2. .
3. .
4. .
5. .
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What I have learned?
Remember

Task Sheet #1.1

Situation: Look for a recipe in the recipe book or in the internet. You must be able to
prepare and present the various appetizers following the industry standards. Your
output will be rated using the rubric below. (ask your parent to rate your output based
on the given rubric).

Your output will be rated using the scoring 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

What can I do?

Performance Task

Performance Task #1.1

Directions: Make 4 -6 pcs. of canapes and stored. Follow the guidelines

and techniques in storing appetizers. Make a video how to store your own
appetizers.

Your output will be rated using the scoring rubric below

Dimension P E R F O R M A N C E L E V E L
Excellent (4 Very Satisfactory (2 Needs Improvement No
pts.) Satisfactory pts.) (1 pt.) Attempt Points
(3 pts.) (0 pt.) Earned
1. Use of tools Uses tools and Uses tools and Uses tools and Uses tools and No
and equipment equipment correctly equipment correctly equipment correctly equipment incorrectly attempt
and and confidently and but less and less confidently
confidently at all
most of the times confidently sometimes most of the time
times
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2. Application of Manifests very clear Manifests Manifests Manifests less No
procedures understanding of the clear understanding understanding of understanding of the attempt
step- by-step of the step- by-step the step-by-step step- by-step
procedure procedure procedure procedure seeking
but sometimes seeks clarification most of
clarification the time
Works Works independently Works independently Works independently No
independently with ease and with ease and but with assistance attempt
with ease and confidence most of confidence from others most of
confidence at all the time sometimes the time
times
3. Safety work Observes safety Observes safety Observes safety Most of the time not No
habits precautions at all precautions most of precautions observing safety attempt
times the time sometimes precautions
[Link] Product is very Product is attractive Product is less Product is not No
attractive and very and enticing to attractive and less attractive and not attempt
enticing to appetite enticing to appetite enticing to appetite
Ingredients are very appetite Ingredients are Ingredients are No
well Ingredients are well - overcooked overcooked attempt
- cooked cooked
5. Time Work completed Work Work completed Work completed No
management ahead of time completed ___(mins./hours/days) ___(mins./hours/days) attempt
within allotted time beyond beyond

TOTAL POINTS

Post-Test

Directions: Read the following statements carefully then choose the best answer
from the given choices. Write only the letter of your answer in your TLE notebook.

1. The purpose of garnish on the plate should

A. Cover the food C. Dominate the food
B. Highlight the food D. Place under the food

2. Based on clock plating style, food item for main focal point is placed between
A. 4 and 8 o’clock C. 2 and 3 o’clock
B. 9 and 10 o’clock D. 5 and 6 o’clock

3. This is important for presentation as well as for costing

A. Arrangement on the plate C. Balance
B. Portion size D. Colors

4. Small piece or portion of highly seasoned food, usually served before a meal to
induce and stimulate one’s appetite.
A. Dessert C. Appetizers
B. Salas dressing D. Sandwich

5. Which of the following is correct in plating appetizers?

A. Serve odd amount of food
B. Choose small serving dish enough for food item
C. Play with color and texture
D. Food should cover the whole plate.
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What’s more to do?
Assignment/Additional Activities

Directions: Collect recipes of Appetizers with pictures showing the proper

way of presenting the product. Compile and make a recipe book.

Answer Key

Pre-Test: Self-Check 1.1

Self-Check 1.2 Enrichment 1.1 Remember Post-Test
1. B 1. GARNISH 1. B Refer to 1.1 1. B
2. A 2. EQUIPMENT 2. D Scoring Rubric Refer to 2. A
3. B 3. B Scoring 3. B
4. C 3. KITCHEN 4. D Rubric 4. C
5. A 4. APPETIZER 5. B 5. A
5. DRESSING

References:
➢ Learning Module Cookery Grade 9
K to 12 Basic Education Technology and Livelihood Education, Learning Module
Home Technology-Food Management and Service, pp. 90-97

➢ Payne, June [Link] (2010). Thesis; Introduction to Food service, South Asia, Pearson
Education PTE. LTD,

➢ Wayne, Gisslen, (2007). Professional Cooking, John Wiley & Sons Inc.

➢ De Leon, Gatchalian, M. S.Y., Introduction to Food Technology pp. 336-374

➢ Chavez, Libia L., [Link]., (2006). Basic Foods for Filipinos, 4th edition.

➢ De Leon, Sonia Y. et al, (1999). Basic FOODS for Filipino, pp. 495-500

➢ Sandoval, Maria Teresa G., (1993). Culinary Arts 3 and 4, pp. 85-86.

➢ De leon, Sonia Y., Ph. D. et al, (1999). Basic Foods for Filipinos 3rd Edition, pp.
420-429
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➢ Llgas, Avelina I., et al., Home Technology Food Management and Service I, pp. 62-
63.

➢ De Leon, Sonia Y. et al, (1999). Basic FOODS for Filipino, pp. 420-432.

➢ Lewis, Dora S., et al., (1955). Family Meals and Hospitality, pp. 41-48.

➢ De Guzman, Ines Alcantara, Suratos, Ceasar P., Technology and Home

Economics Third Year, pp 86 -89. Saint Bernadette Publications, INC. 1997

➢ Google chrome dictionary and Wikipedia

➢ A-Z Homes (2018), Appetizer Presentation,

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