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SCHOOLS DIVISION OF DIPOLOG CITY and the DIPOLOG CITY GOVERNMENT
TLE – Grade 9 Alternative Delivery Mode Quarter 1 – Module 5: PRESENT 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
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
What I Need to Know
What I Know
Lesson
5
PRESENT A VARIETY OF
APPETIZER
Appetizers should be presented in an attractive and functional way. When served at
a table, in a buffet, or at a cocktail party they provide a chance for creative plating.
The lesson deals with the identification of ways of presenting a variety of appetizer
according to enterprise standards.
What’s In
Tools/Equipment Needed: ___________________________
Ingredients Needed: ___________________________
Steps/Procedure:
1. Balance the rules of good menu balance also apply to plating.
Center piece 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 smoked salmon mousse.
a. The slices or serving portions should be arranged artistically. b. The garnish should be artistically done in proportion to the cut slices. c. The food should be easy to handle and serve, so that one portion can be removed without ruining the arrangement.
d. A simple design is best. Simple arrangement is easier to serve, more appetizing, and still attractive when are half consumed by the guest.
e. 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.
f. One’s 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.
g. Think of the platter as part of the whole. It must be attractive and appropriate to the other presentation in the table.
Your appetizer presentation also applies to non-food items. When all elements of your event are aligned, the event will always emit a more sophisticated and polished look. Consider keeping all of your skewers, picks, plates, tasting utensils and serving trays in the same color scheme.
Another way to make a uniform impression with your sophisticated appetizers is to use the same material throughout the presentation. For example, use bamboo skewers alongside bamboo plates for a natural and organic feeling.
5. Roll them up Many food presentation ideas are actually quite simple. Give your appetizers an impressive flair by rolling them up. This can take the shape of pin rolls, lettuce- wrapped appetizers, cut wraps or cucumber feta rolls. Stick a decorative pick into the center of each roll-up to keep them in place. 6. Put It in a Cup Use small cups or shot glasses as the base for your appetizer. Swirl purple onion, spinach and peppers together at the bottom of a shot glass topped with a cracker or mini bite for an artistic look. Use bamboo tasting cups as an eco-friendly alternative for this tip. Cups also work wonders as holders for dips to accompany your other appetizers. You do not have to be a professional chef to focus on appetizer presentation at your event. However, by paying close attention to detail, you can enhance the look and feel of your event.
Design the Platter
What I Have Learned
Direction: Write an essay about your learning on this lesson by using the guide phrases below. Write your answer on a separate sheet of paper.
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
What I Can Do
Direction: With your knowledge about appetizers, make an appetizer and present
it in a creative manner. Use ingredients and kitchen tools available from your end.
Kindly make sure that there is adult (parent/guardian/siblings) supervision while
doing this activity. Note: You may take a video of your performance and submit
it via messenger. If you do not have internet access, you may also ask your
parents/guardian to rate your performance on this activity using the
evaluation sheet.
GOOD = 3 points; FAIR = 2 points; POOR = 1 point
Attractive and appealing to appetite
Good color combination
Ingredients cooked just right
Correct consistency
Appropriate tools and materials used
Proper used of table appointments
Alternative activity: If you do not have internet access, you may do this activity instead. Write an essay about this quote “You Eat with Your Eyes First ” and how it relates to our lesson on this module.
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
Answer Keys
What I Know Enumeration A.Basic Principles of Platter Presentation 1.The slices or serving portions should be arranged artistically. 2.The garnish should be artistically done in proportion to the cut slices. 3.The food should be easy to handle and serve, so that one portion can be removed without ruining the arrangement. 4.A simple design is best. Simple arrangement is easier to serve, moreappetizing, and still attractive when are half consumed by the guest. 5.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.
6.One’s 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. 7.Think of the platter as part of the whole. It must be attractive and appropriate to the other presentation in the table.
B. Some Final Tips for Choosing and Presenting Appetizers 1.Choose a good variety of items: try to have a vegetable, starch and protein option 2.Apps that can be pre-assembled are great for entertaining. This way you can spend time with your guests. 3.Choose apps that give a big flavour in one bite, and your guest will come back for more. 4.Choose apps that are easy to eat. Skewered items are great, as are any items that don't require cutlery.
Procedure for preparing Canapés from toast.
Tools/Equipment Needed: Bread knife Spatula Tray Cutting board
Ingredients Needed: Pullman loaves Spreads Toppings
Steps/Procedure:
References K to 12 Basic Education Curriculum Technology and Livelihood Education Learning Module Commercial cooking https://www.slideshare.net/jessabarrion/grade-9-cookery-present-a-range-of-appetizer
https://www.cbc.ca/stevenandchris/m_food/classy-presentations-for-your- appetizers
