Final CBLM

HOW TO USE THIS COMPETENCY-BASED LEARNING
MATERIAL
Welcome!
The unit of competency, “Prepare Appetizers” is one of the competences of
COOKERY NC II, a course which comprises the knowledge, skills, and
attitudes required for student to possess.
The module, preparing appetizers, contains training materials and
activities related to identifying learner’s requirements, preparing session plan,
preparing basic instructional materials and organizing learning and teaching
activities for you to complete.
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, Operation Sheets and
Task/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:
 Work through all the information and complete the activities in
each section
 Read information sheets and complete the self-check. Suggested
references are included to supplement the materials provide in
this module.
 Most probably, your trainer will also be your supervisor or
manager. He is there to support you and show you the correct
way to do things.
 You will be given plenty of opportunities to ask questions and
practice of the job. Make sure you practice your new skills during
regular work shifts. This way, you will improve your speed,
memory and your confidence.
 Use the Self –Check, Operation Sheets or Task or Job Sheets at
the end of each section to test your own progress. Use the
Performance Criteria Checklist or Procedural Checklist located
after the sheets to check your own performance.
 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 need to complete this module before you can perform the next
module, prepare salad and salad dressing.
Document No. TRS 512381

CBLM ON Date Developed: Issued by
COOKERY NC-II July 2018 CAGDIANAO
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APPETIZERS Developed by:
MELFE F.LONGOS Revision #00
TABLE OF CONTENTS
Acknowledgement ………………………………………………… i
How to use this competency-based learning material................ 1
Table of Contents ……………………………………………….. 2-3
List of competencies ………………………………………………… 4
Module content ………………………………………………………… 5
Learning Outcome no. 3 ………………………………………………… 6
Learning Experiences ………………………………………………… 7-9
Information sheet 3.3-1 ………………………………………………… 10-11
Self-check 3.3-1 …….…………………………………………………… 12
Answer key …………………………………………………………. 13
Information sheet 3.3-2 …………………………………………………. 14-15
Self-check 3.3-2 …………………………………………………………. 16
Answer key …………………………………………………………………. 17
Information sheet 3.3-3 ……………………………………………….... 18-23
Self-check 3.3-3 ………………………………………………………… 24
Answer key 3.3-3 ………………………………………………………… 25
Task sheet 3.3-3a ………………………………………………………… 26
Performance criteria checklist 3.3-3a………………………………… 27
Task sheet 3.3-3b ………………………………………………………… 28
Performance criteria checklist 3.3-3b………………………………… 29
Task sheet 3.3-3c ………………………………………………………… 30
Performance criteria checklist 3.3-3c………………………………… 31
Task sheet 3.3-3d ………………………………………………………... 32
Performance criteria checklist 3.3-3d ……………………………… 33
Task sheet 3.3-3e ……………………………………………………….. 34
Performance criteria checklist 3.3-3e ………………………………. 35
Task sheet 3.3-3f ……………………………………………………….. 36
Performance criteria checklist 3.3-3f ……………………………….. 37
Task sheet 3.3-3g ……………………………………………………….. 38
Performance criteria checklist 3.3-3g ……………………………… 39

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Task sheet 3.3-3h ……………………………………………………….. 40
Performance criteria checklist 3.3-3h ………………………………. 41
Task sheet 3.3-3i ……………………………………………………….. 42
Performance criteria checklist 3.3-3i ………………………………… 43
Task sheet 3.3-3j ………………………………………………………. 44
Performance criteria checklist 3.3-3j ……………………………….. 45
Bibliography ……………………………………………………….. 46

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COOKERY NC-II
COMPETENCY-BASED LEARNING MATERIALS
LIST OF COMPETENCIES
No. Unit of Competency Module Title Code
Cleaning and
Clean and maintain TRS512328
1. maintaining kitchen
kitchen premises
premises
Prepare stocks, sauces Preparing stocks, TRS512331

2.
and soups sauces and soups
3. Prepare appetizers Preparing appetizers TRS 512381
Prepare salads and Preparing salads and TRS512382

4.
dressings dressings
5. Prepare sandwiches Preparing sandwiches TRS512330
6. Prepare meat dishes Preparing meat dishes TRS512383
Prepare vegetable Preparing vegetable TRS512384

7.
dishes dishes
8. Prepare egg dishes Preparing egg dishes TRS512385
9. Prepare starch dishes Preparing starch dishes TRS512386
Prepare poultry and Preparing poultry and TRS512333

10.
game dishes game dishes
Prepare seafood Preparing seafood TRS512334

11.
dishes dishes
12. Prepare desserts Preparing desserts TRS512335
Packaged prepared Packaging prepared TRS512340

13.
food food

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MODULE CONTENT
UNIT OF COMPETENCY: PREPARE APPETIZERS
MODULE TITLE : PREPARING APPETIZERS
MODULE DESCRIPTOR: This module deals with the skills and

knowledge required in preparing hot and
cold appetizers
NOMINAL DURATION: 24 hours
LEARNING OUTCOMES:
At the end of this module you MUST be able to:
Perform mise’en place
Prepare a range of appetizers
Present a range of appetizers
Store appetizers

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LEARNING OUTCOME NO. 3
PRESENT A RANGE OF APPETIZER
Assessment Methodologies Assessment

Contents: Condition
Criteria method
 Appetizers  factor The  Lecture  Written
are s in participants /discussion test
presented platin will have
 Multi-  Oral
attractivel g access to:
media questio
y appeti
presentation ning
according zers
to  Computer  Group  Demons
enterprise  suitab  LCD Discussion tration
standards le projector  Video
plates
 Appetizers  video clip clip viewing
are from
presented  presen
trainer or
using tation  demons
of (www.you
sanitary tration
variety tube.com
practices
of  kitchen
 Suitable appeti tools &
plate are zers equipmen
selected t
according
to  materials
enterprise for a
standards variety of
appetizer
 Factors in
plating  PPE
dishes are
observed
in
presenting
appetizers

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Learning Experiences
Learning Outcome 3
PRESENT A RANGE OF APPETIZER
Learning Activities Special Instructions
Listen to your teacher’s discussion
on Information sheet 3.3-1 factors in
plating appetizers
Answer Self-check 3.3-1
Compare answers to answer key
Read Information sheet 3.3-2
suitable plates
Participate in group discussion on Everyone must participate in the
Information sheet 3.3-3 presentation discussion
of variety of appetizers
View video clip on presentation of
tapas (hot appetizer)
Observe your teacher’s
demonstration presentation of
tapas (hot appetizer)
Perform Task sheet 3.3-3a Present
tapas
Check performance using
performance criteria checklist
Ask a copy of video clip from your
View video clip on presentation of teacher or view or download a copy
hors d’oeuvres (hot appetizer from internet www.youtube.com
demonstration presentation of hors
d’oeuvres (hot appetizer Observe your teacher while she is
Perform Task sheet 3.3-3b Present demonstrating and take note of your
hors d’oeuvres observation
cold appetizer canapes
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demonstration presentation of cold
appetizer canapes
Perform Task sheet 3.3-3c Present
canapes
cold appetizer antipasto
Observe your teacher’s Ask a copy of video clip from
demonstration presentation of cold your teacher or view or download a
appetizer antipasto copy from internet
Perform Task sheet 3.3-3d Present www.youtube.com
antipasto
Check performance using Observe your teacher while she is
performance criteria checklist demonstrating and take note of your
View video clip on presentation of observation
cold appetizer relish
appetizer relish
Perform Task sheet 3.3-3e Present
relish
cold appetizer cocktails
appetizer cocktails
Perform Task sheet 3.3-3f Present
relish
cold appetizer hors d’oeuvres
appetizer hors d’oeuvres
Perform Task sheet 3.3-3g Present
relish

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cold appetizer cheeses
appetizer cheeses
Perform Task sheet 3.3-3h Present
cheeses
cold appetizer caviar
appetizer caviar
Perform Task sheet 3.3-3i Present
caviar
cold appetizer amuse bouche
appetizer amuse bouche
Perform Task sheet 3.3-3j Present
amuse bouche
After performing the activities of LO3
you may proceed to LO4.

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INFORMATION SHEET 3.3-1
Factors in plating appetizers
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Identify the factors of plating appetizer;
2. Enumerate the fundamentals of plating.
Introduction:
Plating a food refers to presenting the item on a plate in a way that is

tempting and appealing. Since our eyes view the food even before we take the
first bite, plating the food in an enticing manner becomes a very important
part of any dining experience. When serving appetizers, your goal is to provide
small bites of food for your guests to enjoy with a beverage until the main
entree is served -- enough to just whet the appetite without filling them.
Balance, unity, focus and flow are primary considerations when placing the
food on the plate.
How to plate an appetizer?
Draw several simple sketches representing the shape of the plate or
platter, placing the appetizers in various places and positions on the
plate. You are creating a visual practice platter that will clarify the most
visually appealing layout of the appetizer.
Planning ahead is an important step.

Once you put the actual appetizers on the plate, you do not want to be
moving them around. This could create a messy look to the platter, which
would be unappealing.
Keep it simple.
You want the food to look enticing, but not overly complicated or silly.
You do not want to create any more work than necessary, especially if you will
need to re-plate the appetizer several times. Everything on the plate or platter
should be edible and complementary to the flavor of the appetizer. For
example, instead of inedible items, use colorful garnishes like lemon slices or
fresh herbs.
Arrange the food, starting at the center of the plate and building
outward.
This allows you to create the presentation in an orderly way, allowing
you to improve on the appearance of the food as you moved outward. This

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also helps avoid brushing a sleeve or hand over food that has already been
plated. Save the front of the plate or platter for the most attractive appetizer.
Create a little height to the back portion of the platter, by mounding or
stacking the appetizers attractively. Typically, the food presentation should
be low at the front and rise slightly upward toward the rear of the plate.
Think about color as you are plating the appetizers.

If the appetizers you are serving are bland in color, brighten the look
of the plate with colorful garnishes and vegetables. Fresh herbs, wedges of
fruit, a sprinkle of toasted sesame seeds or some bright red chili peppers are
a few examples of the richness and brilliance of color you can bring to the
plate.
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.
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.
 Balance the portion sizes of the various items on the plate. Apply
logical balance of portions.
3. Arrangement on the plate

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SELF-CHECK 3.3-1
Multiple choices: Choose the best answer. Write the letter of your choice
in your answer sheet.
1. It refers to presenting the item on a plate in a way that is tempting and

appealing.
a. Keep it simple. c. Arrange the food
b. Planning ahead d. Plating a food
2. This is important for presentation as well as for costing.

a. Balance b. portion size c. arrangement on the plates
3. Which of the following includes shape, color, texture and flavors?

a. Balance b. portion size c. arrangement on the plate
4. If the appetizers you are serving are bland in color, brighten the look of
the plate with____
a. colorful garnishes and vegetables
b. Fresh herbs and wedges of fruit
c. a sprinkle of toasted sesame seeds or some bright red chili
peppers
d. all of the above
5. Arrange the food, starting at the ___________ of the plate and building
outward.
a. Left Side d. right side
b. Center d. none of the above
Enumeration: Give what is ask.

1. Enumerate the fundamentals of plating.

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ANSWER KEY 3.3-1
Multiple Choices
1. D
2. B
3. C
4. D
5. B
Enumeration:
1.Balance
2. Portion size
3. Arrangement on the plate

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Suitable Plates
1. Identify the basic principles of platter presentation;
2. Enumerate the tips in designing a platter presentation.
3. Give the elements in of buffet platter
Introduction:
Appetizers are small bites of food to whet the appetite in anticipation of

the larger feast. They also serve as single-serve party foods, which can be
eaten without utensils in just one or two bites. Serve your appetizers before a
meal or alone for a cocktail party to make your event memorable
Basic Principles of Platter Presentation

1. The three elements of a buffet platter.
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
The slices or serving portions should be arranged artistically.
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 are 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.

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Tips in designing the platter
1. Plan ahead. 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.
5. 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.
6. Don’t drown every plate in sauce or gravy. It may hides colors and shapes.
You may cover a part of it or a band of sauce across the center.
7. Keep it simple. Simplicity is more attractive than complicated designs.
8. Let the guest 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.

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SELF-CHECK 3.3-2
Enumeration: Write what is ask in each number.

1.Give the 3 elements of buffet platter.
2.List all the tips in designing a platter

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ANSWER KEY 3.3-2
1. a. centerpiece
e. Slices or serving portion
f. Garnish
2.
a. Plan ahead
b. Get movement into your design
c. Give the design a focal point
d. Keep items in proportion.
e. Make the garnish count.
f. . Don’t drown every plate in sauce or gravy.
g. Keep it simple
h. Let the guest see the best side of everything

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Presentation of variety of appetizers
1. Identify techniques in presenting appetizers.
2. Explain the importance of food presentation;
Introduction:
Food presentation is the art of modifying, processing, arranging, or
decorating food to enhance its aesthetic appeal. Appetizers can be more
appreciated if presented attractively like saying goes “the eyes eats first”. Plate
presentation is the process of offering the appetizers to guests the stylish and
pleasing manners.
With holiday party’s right around the corner, now is a great time to
start thinking about ways to make your event sophisticated and memorable.
Appetizers provide the first culinary experience for your guests and set the
stage for the rest of the night. Being able to present your sophisticated
appetizers like a professional will help your event to stand out from the
crowd. Here are some tips to get you started.
7 Tips for Professional Appetizer Presentation

1. Make It Uniform
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.

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2. Customize It
Show your guests that you have paid attention to every detail by including
custom extras. Add your logo, event name or another particular indicator
to specialty picks.You can also customize items in other ways, such as
using labeled picks or skewers to indicate whether different sandwiches are
vegan or the temperature of a meat appetizer. Remember, successful
appetizer presentation is also about staying organized.
3. Introduce Color
Infuse color into your presentation with a surprise ingredient. Add

pineapple or dragon fruit on a beef kabob to liven up the color. Garnish
plates with a slice of fresh fruit or drizzle them with a provocative color glaze.
Fresh basil or parsley is also a favorite option to add a bit of color to the
plate. Other produce options can add a zest of color, such as carrots,
oranges, raspberries, bell peppers and spinach. This trick is especially
effective if you use white or neutral serving dishes because the colors pop.
4. 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.
5. Individualize
Place each appetizer on its own small plate for an elegant look. Arrange
all of the little dishes on a large serving platter in a circular pattern or a
uniform pattern in which all of the plates are spaced the same amount of
distance from each other. This technique is excellent for enhancing the
visual appeal of your party or event.
6. Use Skewers
Using skewers allows you to create a visually inviting setting without

having to take up as much table space as you would if placing everything in
individual compartments. Skewers can hold meats, but they can also

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present a beautiful display of fruit or veggies. Add olives, banana peppers,
sandwich meats and cheese together as a creative alternative to a sandwich.
7. 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.
Here are the different presentations of variety of appetizers:

Hot Appetizers
Tapas
Hors d ‘oeuvres

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Cold Appetizers
Canapes
Antipasto-Italian appetizer
Relishes
Celery Radishes ,Green and Red pepper, Zucchini Cucumber, Carrots

,Cauliflower Broccoli florets, Broccoli Stems, Cherry, Tomatoes, Scallions

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Raw vegetables
Cocktail
1.Oyster & clams 2. Shrimps 3. Crab meat 4. lobster

On a half
shell
6. Fruits 6. Firm flaked white fish
Cheeses

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Caviar
Amuse Bouche
Hors d ‘oeuvres

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SELF-CHECK 3.3-3
Explanations: Answer the following questions to the best that you can.
1.What are the 7 tips for appetizer presentation?

3. Why is the presentation of food so important?

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ANSWER KEY 3.3-3
1. The 7 tips for appetizer presentation are the following:

a. Make it uniform
b. Customize it
c. Introduce color
d. Roll them up
e. Individualize
f. Use skewers
g. Put it in a cup
2. Food presentation is just as essential to the success of a dish as its taste

and flavor. The way the food looks on the plate is what tempts our eyes
and makes you want to taste it. ... It is just as true with food
presentation and how the elements are arranged on the plate. So yes, food
presentation is important.

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TASK SHEET 3.3-3a
Title: Present tapas
Performance Objective: Given the materials, tools & equipment, you

should be able to present tapas (hot appetizer) attractively using
sanitary practices following the factors in plating, within 15 minutes.
Supplies/Materials: tapas appetizers, garnishes
Equipment / Tools: utility tray, plates, saucers, disposable gloves

Refrigerator/chiller
Steps/Procedure:
1. Wear personal protective equipment
2. Gather, check tools & equipment needed
3. Inspect tools & equipment.
4. Select suitable plate according to enterprise standards.
5. Observed factors in plating appetizer
6. Plate and present tapas attractively.
Assessment Method:
Demonstration with performance criteria checklist

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Performance Criteria Checklist 3.3-3a
CRITERIA
YES NO
Did you….?
2. Gather, check tools & equipment needed?
3. Inspect tools & equipment?
4. Present appetizer attractively according to
enterprise standards?
5. Present appetizer using sanitary practices?
6. Select suitable plate according to enterprise
standards
7. Observed factors in plating dishes
8. Organize and prepare food items according to
menu requirements?
9. Plate and present appetizer?

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TASK SHEET 3.3-3b
Title: Present hors d’oeuvres

should be able to present hors d’oeuvres (hot appetizer) attractively
using sanitary practices following the factors in plating, within 15
minutes.
Supplies/Materials: hors d’oeuvres appetizers, garnishes
Equipment / Tools: utility tray, plates, saucers, disposable gloves,

plate, refrigerator/chiller
Steps/Procedure:
5. Plate of Hors d’oeuvres may consist of shrimps, smoked
beef, poached egg, Spanish sardines and lettuce, sauce can
be served at the side
6. A well-presented platter with a limited choice of simple or
more expensive foods
7. The basic rules is “small quantity, but big in quality” and
at the same time attractively served.
8. Assorted hors d’oeuvres can be served in special portioned
platters with dishes or even from a serving cart.
9. Rich hors d’oeuvres - still a classical form of presentation.
Lobster should always be included.
10.A silver platter can be used, but it is also possible to
arrange the center pieces on a silver platter covered with
meat jelly and served with accompaniments in a small
separate bowls or container.
12. Plate and present appetizer.
Assessment Method:

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Performance Criteria Checklist 3.3-3b
CRITERIA
YES NO
Did you….?
standards
menu requirements?

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TASK SHEET 3.3-3c
Title: Present canapes

should be able to present canapes (cold appetizer) attractively using
Supplies/Materials: canapes appetizers, garnishes

Steps/Procedure:
6. Assemble as close as possible to serving time.
7. Select harmonious flavor combinations in spreads and
garnish such as: Mustard and ham Lemon butter and
caviar Pimiento cream cheese and sardines Tuna salad and
capers, anchovy butter, hard cooked egg slice and olive.
8. Make sure that at least one of the ingredients is spicy in
flavor.
9. Use high quality ingredients.
10.Keep it simple
11.Arrange canapés carefully and attractively on trays.
12.Plate and present appetizer.
Assessment Method:

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Performance Criteria Checklist 3.3-3c
CRITERIA
YES NO
Did you….?
standards
menu requirements?

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TASK SHEET 3.3-3d
Title: Present antipasto

should be able to present antipasto (cold appetizer) attractively using
Supplies/Materials: antipasto appetizers, garnishes

Steps/Procedure:
4. plates are simply colorful offerings of marinated
vegetables—think artichoke hearts, roasted red peppers or
pickled garlic
5. Add small bites of seafood delicacies and rich cheeses.
Assessment Method:

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Performance Criteria Checklist 3.3-3d
CRITERIA
YES NO
Did you….?
standards
menu requirements?

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TASK SHEET 3.3-3e
Title: Present relish

should be able to present relish (cold appetizer) attractively using
Supplies/Materials: relish appetizers, garnishes

Steps/Procedure:
4. Select fresh vegetables
5. Cut into sticks or other attractive bite size shapes.
6. Hold vegetables for a short time in ice water to become crisp.
7. Arranged vegetables, in crushed ice to maintain crispness.
10. Serve with dips.
Assessment Method:

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Performance Criteria Checklist 3.3-3e
CRITERIA
YES NO
Did you….?
standards
menu requirements?

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TASK SHEET 3.3-3f
Title: Present cocktails

should be able to present cocktails (cold appetizer) attractively using
Supplies/Materials: cocktails appetizers, garnishes

Steps/Procedure:
4. Use fruits that are pleasantly tart and not too sweet.
5. Cut fruits into desired shapes.
6. Add fresh lemon or lime juice to fruit mixtures to provide
necessary tartness.
7. Add a few drops of flavored liqueur to improve flavor.
Assessment Method:

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Performance Criteria Checklist 3.3-3f
CRITERIA
YES NO
Did you….?
standards
menu requirements?

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TASK SHEET 3.3-3g
Title: Present cold hor d’oeuvres

should be able to present hor d’oeuvres (cold appetizer) attractively
minutes.
Supplies/Materials: cold hor d’oeuvres appetizers, garnishes

Steps/Procedure:
5. Observed factors in plating appetizer.
6. Grisson Platter may consist of two kinds of cold meat, such
as ham, smoked beef, peppered ham.
7. Sauce can be served at the side
8. Assorted hors d’oeuvres can be served in special portioned
platters with dishes or even from a serving cart.
Assessment Method:

NHS Page 38 of 46
PREPARING
Performance Criteria Checklist 3.3-3g
CRITERIA
YES NO
Did you….?
standards
menu requirements?

NHS Page 39 of 46
PREPARING
TASK SHEET 3.3-3h
Title: Present cheeses

should be able to present cheeses (cold appetizer) attractively using
Supplies/Materials: cheeses appetizers, garnishes

Steps/Procedure:
4. Try to include a variety of textures and flavors
5. Try selecting cheeses by the type of milk used (cow,
goat, sheep).
6. Serve at least one familiar cheese.
7. Separate strong-smelling cheeses.
8. Set out a separate knife for each cheese,
9. Remove the cheese from the refrigerator an hour before
serving
10. Spread out the spread
11. Label each cheese
Assessment Method:

NHS Page 40 of 46
PREPARING
Performance Criteria Checklist 3.3-3h
CRITERIA
YES NO
Did you….?
standards
menu requirements?

NHS Page 41 of 46
PREPARING
TASK SHEET 3.3-3i
Title: Present caviar

should be able to present caviar (cold appetizer) attractively using
Supplies/Materials: caviar appetizers, garnishes

Steps/Procedure:
4. The best sturgeon caviar is usually served with simple
accompaniments that won’t mask its delicate & complex
flavors, like toast points, croutons – or nothing at all!
5. Other caviars made from salmon, whitefish or trout etc, are
frequently served with a variety of accompaniments,
including sliced lemon, chopped hardboiled eggs, sour
cream and chives.
Assessment Method:

NHS Page 42 of 46
PREPARING
Performance Criteria Checklist 3.3-3i
CRITERIA
YES NO
Did you….?
standards
menu requirements?

NHS Page 43 of 46
PREPARING
TASK SHEET 3.3-3j
Title: Present amuse bouche

should be able to present amuse bouche (cold appetizer) attractively
minutes.
Supplies/Materials: amuse bouche appetizers, garnishes

Steps/Procedure:
4. Anything that can be served in a tiny portion can be served
as an amuse bouche like salads, soups, and little portions
of meat, fish or vegetables.
5. Add few drops of sauce and garnish.
Assessment Method:

NHS Page 44 of 46
PREPARING
Performance Criteria Checklist 3.3-3j
CRITERIA
YES NO
Did you….?
standards
menu requirements?

NHS Page 45 of 46
PREPARING
BIBLIOGRAPHY
https://www.ehow.com/how_8257471_plate-appetizers.ht
https://www.slideshare.net/majanicaleighberiso/plating-and-presentation
https://www.pickonus.com/blog/7-tips-for-professional-appetizer-
presentation-/

NHS Page 46 of 46
PREPARING

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HOW TO USE THIS COMPETENCY-BASED LEARNING

Document No. TRS 512381

Document No. TRS 512381

Document No. TRS 512381

No. Unit of Competency Module Title Code

Prepare stocks, sauces Preparing stocks, TRS512331

3. Prepare appetizers Preparing appetizers TRS 512381

Prepare salads and Preparing salads and TRS512382

5. Prepare sandwiches Preparing sandwiches TRS512330

6. Prepare meat dishes Preparing meat dishes TRS512383

Prepare vegetable Preparing vegetable TRS512384

8. Prepare egg dishes Preparing egg dishes TRS512385

9. Prepare starch dishes Preparing starch dishes TRS512386

Prepare poultry and Preparing poultry and TRS512333

Prepare seafood Preparing seafood TRS512334

12. Prepare desserts Preparing desserts TRS512335

Packaged prepared Packaging prepared TRS512340

Document No. TRS 512381

UNIT OF COMPETENCY: PREPARE APPETIZERS

MODULE TITLE : PREPARING APPETIZERS

MODULE DESCRIPTOR: This module deals with the skills and

NOMINAL DURATION: 24 hours

Document No. TRS 512381

Assessment Methodologies Assessment

Document No. TRS 512381

Document No. TRS 512381

Document No. TRS 512381

Plating a food refers to presenting the item on a plate in a way that is

Planning ahead is an important step.

Document No. TRS 512381

Think about color as you are plating the appetizers.

Document No. TRS 512381

1. It refers to presenting the item on a plate in a way that is tempting and

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

3. Which of the following includes shape, color, texture and flavors?

Enumeration: Give what is ask.

Document No. TRS 512381

Document No. TRS 512381

Appetizers are small bites of food to whet the appetite in anticipation of

Basic Principles of Platter Presentation

Document No. TRS 512381

4. Keep items in proportion.

Document No. TRS 512381

Enumeration: Write what is ask in each number.

Document No. TRS 512381

Document No. TRS 512381

7 Tips for Professional Appetizer Presentation

Another way to make a uniform impression

Document No. TRS 512381

Infuse color into your presentation with a surprise ingredient. Add

Many food presentation ideas are actually quite

Using skewers allows you to create a visually inviting setting without

Document No. TRS 512381

Use small cups or shot glasses as the base for

Here are the different presentations of variety of appetizers:

Document No. TRS 512381

Celery Radishes ,Green and Red pepper, Zucchini Cucumber, Carrots

Document No. TRS 512381

1.Oyster & clams 2. Shrimps 3. Crab meat 4. lobster

6. Fruits 6. Firm flaked white fish

Document No. TRS 512381

Document No. TRS 512381