Cookery grade 9 Discover the different kinds of Appetizer..

1. APPETIZER
lesson 2
quarter 2
8 weeks
Its in your mouth not in your head-

2. Why appetizers is the word to be used ?...
Look back from the History ..
Who introduced appetizers in early 3rd Century B.C. ?
- The ATHENIANS
What kind of appetizers they served?
- Sea urchins , Cockles , Sturgeon ,
Garlic

3. What to learn with APPETIZERs
1. History of Appetizer
2. Tools and Equipment in preparing appetizers
3. Classification of Appetizers
4. EXAMPLES OF APPETIZERS ( with materials/ ingredients)
a. Canapés
b. Cocktails
c. Relishes
d. Miscellaneous hors d ‘oeuvres

4. What thus the ROMAN EMPIRE tells about Appetizers?
- They were known for LIQUID appetizers ; APERITIFS
What is the content of Aperitifs and what is its purpose ?
- Aperitifs has Alcohol content
- It adds inciting hunger to a person
-It also help with the imminent digestion process
Is this type of Appetizer still in practiced nowadays ?
- Yes .
- Typically with the company of FOOD APPETIZERS

5. What thus the AMERICANS and ENGLAND
people tells about APPETIZERS ?
- Rather than to say hors d’oeuvres , they
prefer to use appetizer
When did they serve the appetizers ?
- Between main course and dessert as
REFRESHER

6. Ano naman ang sinabi ng mga FILIPINO tungkol sa APPETIZERS ?
“ Appetizers ba kamo ?
FINGER FOODS yan noh..
Arte nyo naman”.

7. Appetizers can include anything from FISH ,
MEAT , NUTS ,and CHIPS
---------- sharpen your mind------- .. Take a 5
minutes break .. And prepare a ¼ sheet of
paper.

8. Short quiz ..
Matching Type . Choose the letter of your answer.
1. ATHENIANS a. Finger foods
2. ROMAN EMPIRE b. sea urchins
3. AMERICANS c. liquid appetizers
4. ENGLAND PEOPLE d. served between main course and
dessert
5. FILIPINO

9. What can you say about this terms , explain
your answer with great sense of humor.
6. Aperitifs
7. hors d’oeuvres
8. Imminent digestion process
9. Appetizers
10. Finger Foods

10. Next topic ….

11. Read and explain..
BALL CUTTER
SHARP EDGE
SCOOP FOR
CUTTING OUT
BALLS OF FRUITS
AND VEGETABLES .

12. Read and explain..
RUBBER
SPATULA
USED TO SCRAPE
OFF CONTENTS OF
BOWLS.

13. Read and explain..
CHANNEL
KNIFE
SMALL HAND
TOOL IN MAKING
GARNISHES .

14. Read and explain..
SPATULA
USED FOR
MANIPULATING
FOODS LIKE
SPREADING.

15. USED FOR MIXING
THINNER LIQUIDS.
Read and explain..
WIRE WHIP

16. Read and explain..
ZESTER
USED TO REMOVE
ZEST OR CITRUS
PEELS IN THIN
STRIPS .

17. Read and explain..
FRENCH KNIFE
FOR CHOPPING ,
SLICING AND
DICING .

18. Read and explain..
PAIRING
KNIFE
USED FOR
TRIMMING AND
PAIRING FRUITS
AND VEGETABLES.

19. Read and explain..
BUTTER
CURLER
USED FOR
MAKING BUTTER
CURLS.

20. Read and explain..
CUTTING
BOARD
BOARD FOR
CUTTING FRUITS
AND VEGETABLES .

21. Read and explain..
KITCHEN
SHEARS
CUTTING DEVICE
FOR INGREDIENTS
LIKE SCISSORS

22. Read and explain..
POTATO
MASHER
DESIGNED TO
PRESS POTATO
AND COOKED
VEGETABLES .

23. Read and explain..
CHILLER
FOR KEEPING
COLD FOODS
CHILLED FOR
SERVICE .

24. Read and explain..
OVEN
FOR BAKING

25. IDENTIFY THE USED OF THE TOOLS
THAT I WILL SHOW YOU.
CRITERIA 4 3 2 1
CLEAR Exceptionally clear,
easy to follow
Generally clear , able
to follow
Lacks clarity , difficult
to follow
Unclear , Impossible to
follow
CONCISE The explanation posed
and methods used are
advanced .
The explanation posed
and methods used are
appropriate
The explanation posed
and methods used are
somewhat simple
The explanation and
methods used are
inadequate
COMPHREHENSIVE Thorough and
comprehensive
explanation
Substantial
explanation
Partial or not
comprehensive
explanation
Misunderstanding or
serious misconception
on the explanation
RELEVANT Highly Relevant Generally Relevant Somewhat Relevant Irrelevant

31. Identify the used of the following
tools
Ball Cutter
Wire Whip
Rubber Spatula
Zester
Potato masher

32. Next topic ….

33. 1. Cocktails
Usually Juices of Orange , Pineapple , grapefruit
or tomatoes served with Salad dressings .
It may be in the form of a FRUIT or VEGETABLE
juice mixed with Alcoholic beverages
Or Seafood like shrimps, crabs , or lobsters
served with slightly seasoned sauce.

35. Search on how to make …
Cold Salad Dressings :
Juices of Fruits or Vegetables
+ Alcoholic Drinks
Seasoned Sauce : Sea foods

36. 2. Hors D’ Oeuvres
“OR Derv” –
pronounce like this.

37. Hors D’ Oeuvres is small portion
highly SEASONED FOOD ,it is a
combination of CANAPe’s ,
OLIVES, STUFFED CELERY ,
PICKLED RADISHES , and fish

38. CANAPE’S Olives

39. CELERY
RADISH

41. –It is served on individual plate
when guest are seated .
–Sometimes this is simply placed on
a platter and passed around
–Hors D’ Oeuvres are served HOT or
COLD .

42. 3. Canape’ – pronounced as canapei
They are made of SLICES OF BREAD in
different shapes .
The bread may be toasted, sautéed in
butter or dipped in well –seasoned
mixture of egg, cheese, fish, or meat
then deep-fat fried .

43. It is a finger food consisting of three
parts :
BASE
SPREAD
TOPPINGS or GARNISH

44. They could be served HOT or
COLD
There are no set recipes for
making of CANAPE’s .

45. You may create your own COMBINATION of
several different colored items on the cut
pieces of bread , toasted or fried biscuits
etc.
The larger canapes are Termed ZAKUSKIS
after the chef Zasuski

46. Peach and Prosciutto Canapés

47. Asparagus-Blue Cheese
Canapés

48. 4. Relishes / Crudites
These are pickled items which are RAW ,
CRISP VEGETABLES such as julienne carrots
or celery sticks.
Relishes are placed before the guest in a
slightly , deep, boat shape dish.

49. 5. Petite Salad
It is just a small portion and
usually display the
characteristics found in most
salad.

50. 6. Chips and Dips
Chips and dips are the most popular accompaniments
to potato chips, crackers and raw vegetables .
Proper consistency in the preparation is important for
many dips.
It must not be so thick that it cannot be scooped up
without breaking the chips or crackers , but it must be
thick enough to stick to the items used as dippers.

51. 7. Fresh Fruits and Vegetables
These are the simplest appetizers .
Fruits are good appetizers because
they give an attractive appearance ,
fragrance, appealing taste and
delicious flavor