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9
Technology and
Livelihood Education
(Prepare a range of appetizers)
 Lesson Title of the Lesson:
1 Classification of Appetizers

What I Need to Know

After this module, each learner must be able to:

1. Differentiate between hot and cold appetizers

2. Prepare a variety of appetizers;
3. Follow workplace safety procedures.

Modern culinary operations refer to cold dishes as foods prepared in advanced and
served cold. Among them are cold appetizers and salads with dressing. A CHEF GAR de
MANGER known to be specialists of COLD DISHES who heads the cold kitchen arranges cold
items usually in platters with elegant garnish. Fruits and vegetables are usually cut andcarved in
a special way.
The presentation requires artistic skills ensuring that harmony and proper combination of
colors are observed.
The word APPETIZER refers of foods that stimulate appetite. Its name is inseparable
from the idea of a meal as a sequence of courses. Appetizer should therefore be served as the
first course. Soup is sometimes omitted to give way for an appetizer. If served is served before
an appetizer, it should be spicy. Clear soup such as consommé, clear oxtail soup, on real turtle
soup are usually served in order to stimulate palate.
A food created in the pantry or gored manger department. They are tidbit-size pieces or
small portions of foods served to stimulate the appetite. It is served as the opening part of a
meal, or they may be the entire menus, as at a cocktail buffet

Classification Of Appetizers
1. Cocktail – this usually consists of shrimps, lobster, crab meat, shell fish, fruits as well as
fruit and vegetables juices.
Some cocktail foods are as follows:
Fruit cocktail
Shrimp cocktail
Sole fillet cocktail
Grapefruit cocktail
Lobster cocktail
Tomato juice cocktail
2. Hors d’ oeuvres – this is a snack in addition to the menu. While often served preceding
a meal they are sometimes served the food at cocktail parties involving alcoholic beverages. This
type of appetizer is usually served in a buffet.

a. Hot Hors d’oeuvres are served between the soup and fish course. In today’s shortened
menus, they are 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.

Classification of cold Hors d’ oeuvres- (or- durve’)- It is very similar to a canapé and is used
for the same purposes.
 Plate of Hors d’ oeuvres – consist of shrimps, smoked beef, poached eggs, asparagus
spears, sliced tomatoes, boiled eggs, Spanish sardines and lettuce. Sauce served on
the side
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 Grisson platter - consists of 2 kinds of cold meat such as ham, smoked beef, peppered
ham, garnished with quail eggs, asparagus, parsley, and gherkins. Sauce is served on
the side.
 Hors d’ oeuvres Platter – is a well presented platter with a limited choice of simple or
expensive foods. The basic rule is quantity but big in quality with attractive
presentation. This platter may consist of patty shell with goose liver mousse, archioke
heart with Waldorf salad, shrimp with jelly, asparagus with mushroom sardines with
rings.
 Assorted Hors d’ oeuvres – can be served on special portioned platters with hors d’
oeuvres dishes or even from a serving cart. A choice of 6 to 10 items including a center
piece of ham and turkey plus spicy salad may be sufficient. When presenting and
serving, try to harmonize the colors for better presentation.
 Rich Hors d’ oeuvres – as the name suggests, rich hors d’ oeuvres include exquisite
specialties usually in a classical form of presentation. It consists of lobster, tartlet with
caviar, beef tenderloin, smoked salmon, waldorf salad, goose liver pate, rolled fillet of
sole, terrine, and others.

Example of hors d’ oeuvres:

1. Cheese - bite-size cubes
2. Shrimp-
3. Deviled eggs
4. Cheese balls
5. Ham rolls-
6. Antipasto (ann. tee pass’ toe)
7. Liver pate
3. Canapés – are tiny, open faced sandwiches, of bite size and usually highly flavored or
tangy. They are made of combination or mixes of hors d’ oeuvres but are always served in a
base of bread, toast or crackers.

Parts of Canapés
 a. Base - bread and toast cutouts are most widely most used base for canapés. They
offer the lowest food cost though they require more labor. Untoasted bread for
canapés should be firm enough to allow the finished product to be handled easily. It
may be cut thick and flattened slightly with rolling pin and it gives a pleasing texture
and crispness to the product.
Suggestions for canape bases are:
Bread utouts, Toast cutouts, Crackers, Melba toast, Tiny unsweetened pastry shells,
Tortilla Chips, Cups Biscuits, Tiny biscuits, Polenta cuytouts, Miniature pancakes
b. Spread – it may be a simple butter or softened cream cheese, but it is better to use
more highly flavored spread because, sharp or spicy flavors are better for stimulating
the appetite.

The spread should be thick enough so that it will cling well to the base and that the
garnish sticks to it without falling off.

Spreads may be divided into three basic categories:

 Flavored butter
 Flavored cream cheese
 Meat or fish salad type spreads
Purposes of Spread
 To prevent the base from soaking up moisture from the filling
 To add flavor
 To add moisture or “mouth feel”.

c. Garnish – is any food item or combination of items placed on top of the spread. It
may be a major part of the canapé such as a slice of ham or cheese. It may be a
small tidbit that is selected to add color.
Use a bright garnish to perk up a light colored food. Accent a soft textured food with a
crisp garnish. Consider the size of the garnish.
Remember, garnishes should enhance, not overshadow or hide the food’s beauty and
flavor.

4. Relishes/Crudites – are pickled item which are raw, crisp vegetables such as julienne
carrots or celery sticks. Relishes are generally placed before the guest in a slightly, deep, boat
shape dish.
5. Petite 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 and green grapes
as well as chunks of mango with toothpicks inserted in them. Since appetizers are always easy
to pick up with 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 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 dripping sauce. Individual quiches filled with ham and cheese is another
good option.
 What’s is It

INFORMATION SHEET 4.2 Prepare appetizers to enterprise standards

including nutritional and eating qualities (ASEAN:2013)

Many appetizers can be pre made and

stored frozen for long periods of time.
Appetizers on wrapped in pastry will
freeze well. Appetisers that have salad
leaves in them will not freeze.
Appetizers can be cooked then frozen,
thawed and re-heated as needed or they can
be made then frozen, thawed and then
cooked before being served.
When producing meats that are to be used as appetizers such as a satay, it is best to make them
then freeze in thin layers that can easily be thawed and cooked to order.
When meats are cooked they tend to dry: so they are best cooked to order.
There can be confusion regarding exactly what is an appetiser.
An appetiser is something that is served before the meal starts. Spanish tapas are an excellent
example of this style of eating - one or two bites.
 Meat or main component of dish
 Salad, if desired
 Sauce, acidic is normal.
Develop a logical sequence to the preparation
 Do you have the storage capacity for required ingredients?
 Collect all required ingredients
 Prepare all ingredients as required
 Cook what needs to be cooked.
Not all components will need to be cooked.
 Prepare garnishes that are required.
Remember: When preparing for large number of customers, allow for:
 Meat and non-meat dishes
 Ease of serving
 Finger food is one or two bites
 Toothpick and skewers need to be discard when the food is eaten
 A balanced selection is required
 What is your customer demographic?

What’s New
INFORMATION SHEET 4.3 Rules for Kitchen Safety and Health

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

Be Aware of Kitchen Safety Hazards

In order to stay safe in the kitchen, it's important to understand the dangers present in this area
of your home or workplace. The following hazards are stove and oven hazards, garbage
disposals, small appliances, kitchen tools like knives, and cleaning chemicals.

It's a good idea to periodically review how your kitchen is set up so you can make sure that
everything is positioned and secured in a safe manner. It's also important to keep a fully-charged
fire extinguisher and first aid kit handy in the event of a worst case scenario. When you are
aware of the most common kitchen hazards, it's possible to take steps to prevent unnecessary
injuries and accidents from occurring.

Knife Safety

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

 Always handle knives with caution.

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

Using Appropriate Cooking Tools

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

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

Hot dishes can not only pose a risk to you, but others around you. To stay safe:

 Do not leave stovetop dishes unattended while the burner is on. Use oven mitts when
removing a hot lid from a stovetop dish. Consider turning the pot handles inward or angled
back so you don't accidentally bump them.
 When boiling water, never overfill your pot to prevent the water from overflowing. When
dumping boiling water from the pot, be sure that you have a clear walking path to the sink
and children, pets, and other individuals are not nearby. Use an oven mitt if the pot handle
is hot and pour water slowly into the sink to prevent splashing.
 When removing a dish hot from the oven, be sure that no one who could be injured is
nearby and if so, warn them that the oven will be opened. Use two oven-safe mitts that fit
you properly to remove the hot dish. Ensure that you have a good grip on the hot dish prior
to lifting it up. Hold the hot dish away from your body when walking with it and place on a
heat-safe surface right away.

Knowing How to Handle Kitchen Fires

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

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

Practice Proper Food Safety

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

How to Cook Safely With Oils

Many people use oils when cooking meat, poultry, and veggies. To prevent injury:

 Heat oil slowly to avoid splashing, which can lead to minor burns.
 When putting your food into the pot or pan, do so slowly so the oil doesn't splash.
 Watch food that's on the stove or in the oven to prevent burning. If you smell something
burning, turn the heat off and wait a few minutes before checking the food in case a small
fire has started.
  Before cleaning your pot or pan, let them cool completely and remember to use pot holders
to prevent your hands from getting burned.
 When using an air fryer, always keep a watchful eye without leaving the room, use dry
hands when operating it, do not leave anything around, on, or near the appliance while it is
on. Never wash the electrical parts of the air fryer when you are ready to clean it to prevent
shock, injury, and machine damage.

Shop Smart
Food safety actually starts before you even get to the kitchen. At the grocery store, keep these
tips in mind:

 Don't buy any food that is past the expiration date.

 Shop for your perishable foods last.
 Do not buy meat in a torn or leaking package.
 When buying meat, place it in an extra bag before putting it in your cart.
 Do not buy dented or damaged cans.

Store Your Food Properly

How you store your food is also an important part of kitchen safety. Keep these tips in mind:

 Refrigerate food within one to two hours, depending on room temperature.

 Keep your refrigerator temperature below 40 degrees Fahrenheit and the freezer below
zero.
 Wrap meat securely so it will not leak on other food and store it on a bottom shelf so it
doesn't drip on other foods.
 Use canned foods before the expiration dates. For home-canned food, the National Center
for Home Food Preservation recommends using items within one year.

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Wash Your Hands Before Preparing Food

Always wash your hands well with soap and water

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

Thaw Meat Safely

The freezer is a great way to preserve meat until

you're ready to use it, but it's essential that you
use the proper procedures to thaw meat safely.
Otherwise, you put your family at risk for food poisoning.

Don't Cross-Contaminate Food

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

Cook Foods Thoroughly

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

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The USDA recommends specific
temperatures for different types of meat:

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

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

Use Care When Transporting Food

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

Small Kitchen Appliance Safety

Small kitchen appliances are convenient and are typically easy to clean. To ensure your safety
while using small kitchen appliances make sure you always unplug the appliance when you are
done using it, make sure the cord is unobstructed, and read the manual prior to using.

Using a Pressure Cooker Properly

When using a pressure cooker, do not overfill it. Be sure to release the pressure prior to lifting
the lid and do not cook large frozen meats as they may not cook through completely.

Crock Pots and Slow Cooker Safety

When using a Crock Pot or slow cooker, it is best to invest in a newer version that is designed
with food safety in mind. The newer versions heat the food evenly and warm the food once
cooked, making it safer to consume. Always use your Crock Pot or slow cooker on a heat safe,
flat surface without other items nearby. Clean your Crock Pot or slow cooker thoroughly once it
has cooled down.
Staying Safe While Using Your Coffee Maker

When using your coffee maker, be sure to not overfill the water and to take caution when pouring
your coffee. Do so by holding the heat safe handle and pouring the coffee into a cup that is on a
flat surface away from children, or pets that could knock it over. If you accidentally burn yourself,
run the injured area under some cool water and head to your doctor or urgent care for further
assessment. Deep clean your coffee maker once a month by using equal parts vinegar and
water and brewing. Rinse thoroughly.

Understanding Toaster Oven Safety

When using a toaster oven, always place the appliance on a heat safe, flat surface. Take caution
when removing hot items from the toaster oven and use oven mitts to remove food safely.
Always unplug the toaster oven when not in use to decrease the risk of fire.

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Use Good Cleaning Practices

Having a clean kitchen is an essential part of

having a safe kitchen. This means using
proper procedures to sanitize surfaces and
take care of spills.

Sanitize Surfaces

Wash all your countertops and tables with hot

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

Don't Forget the Sink

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

Clean Utensils Well

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

Use Paper Towels for Hands

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

Germs can live in damp sponges and dishcloths,

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

Prevent Illness and Accidents

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

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