Prepare and present Appetizer, Storing Techniques

LO 1. Perform mise en place TLE_HECK9 12PA-Ic-3
1.1 identify tools and equipment needed in the preparation of appetizers
1.2 clean, sanitize, and prepare tools, utensils, and equipment based on the required tasks
1.3 classify appetizers according to ingredients
1.4 identify ingredients according to the given recipe
LO 2. Prepare a range of appetizers TLE_HECK9 12PA-Ic-3
2.1 differentiate between hot and cold appetizers
2.2 prepare a variety of appetizers
2.3 evaluate the finished product
2.4 rate the finished product using rubric
2.5 follow workplace safety procedures
LO 3. Present a range of appetizers TLE_HECK9 12PA-Ii-5
3.1 identify the fundamental of plating
3.2 identify the accompaniments of appetizers
3.3 present appetizers attractively
3.4 observe sanitary practices in presenting appetizers
LO 4. Store appetizers TLE_HECK9 12PA-Ij-6
4.1 utilize quality trimmings
4.2 keep appetizers in appropriate conditions to maintain their freshness, quality, and taste

1. COOKERY NC II EDWIN CONDE PABLO JR.

2. COOKING 2 Generally understood to be the transfer of heat into food items into food items to render these more palatable, easier digestible and overall speaking, improving their bacteriological and tasteful aspect.

3. Four important reason why we cook food To improve the appearance, flavor, and taste of food and also help to develop, blend, or alter flavor. To bring about structural changes in food. Meat fibers are tenderized and the cellulose in vegetables and fruits is softened so that they are easier to chew and digest To stimulate the appetite and digestive juices. It gives food an attractive appearance, aroma, and taste. To improve the keeping quality of food. It destroys some of the harmful micro-organisms such as yeast, and bacteria that are naturally present. 3

4. Kitchen Brigade system Fry Chef Vegetable Chef Pastry Chef Tournant Chef Butcher Communard Expediter Commis Assistant Cook 4 Executive Chef Sous Chef Pantry Chef Sauce Chef Fish Chef Roast Chef Fry Chef

5. In charge of the kitchen, a professional cook who supervises cooking and food presentation. Also responsible for the menu planning, purchasing, costing and planning work schedule Pastry Chef Tournant Chef Butcher Communard Expediter Commis Assistant Cook 5 Executive Chef Sous Chef Pantry Chef Sauce Chef Fish Chef Roast Chef Fry Chef Fry Chef Vegetable Chef

6. Second in command. He or she would assist the chef and can fill the position of cook when needed. Also replace the head chef when he is off duty Pastry Chef Tournant Chef Butcher Communard Expediter Commis Assistant Cook Chef de Partie 6 Executive Chef Sous Chef Pantry Chef Sauce Chef Fish Chef Roast Chef Fry Chef Vegetable Chef

7. Station chef, responsible for the particular cooking station Pastry Chef Tournant Chef Butcher Communard Expediter Commis Assistant Cook Chef de Partie 7 Executive Chef Sous Chef Pantry Chef Sauce Chef Fish Chef Roast Chef Fry Chef Vegetable Chef

8. Responsible for cold food items ( salad, dressing, cold meat and cheese platter, cold meats and sauces. Pastry Chef Tournant Chef Butcher Communard Expediter Commis Assistant Cook Chef de Partie 8 Executive Chef Sous Chef Pantry Chef Sauce Chef Fish Chef Roast Chef Fry Chef Vegetable Chef

9. Work at each station under the station chef Pastry Chef Tournant Chef Butcher Communard Expediter Commis Assistant Cook Chef de Partie 9 Executive Chef Sous Chef Pantry Chef Sauce Chef Fish Chef Roast Chef Fry Chef Vegetable Chef

10. Roast, braises, and stew foods and produce their sauces Pastry Chef Tournant Chef Butcher Communard Expediter Commis Assistant Cook Chef de Partie 10 Executive Chef Sous Chef Pantry Chef Sauce Chef Fish Chef Roast Chef Fry Chef Vegetable Chef

11. Cook hot appetizers, soups, egg dishes, pasta, and vegetables. Pastry Chef Tournant Chef Butcher Communard Expediter Commis Assistant Cook Chef de Partie 11 Executive Chef Sous Chef Pantry Chef Sauce Chef Fish Chef Roast Chef Fry Chef Vegetable Chef

12. Prepare the staff’s food Pastry Chef Tournant Chef Butcher Communard Expediter Commis Assistant Cook Chef de Partie 12 Executive Chef Sous Chef Pantry Chef Sauce Chef Fish Chef Roast Chef Fry Chef Vegetable Chef

13. Works as an apprentice under a particular station chef Pastry Chef Tournant Chef Butcher Communard Expediter Commis Assistant Cook Chef de Partie 13 Executive Chef Sous Chef Pantry Chef Sauce Chef Fish Chef Roast Chef Fry Chef Vegetable Chef

14. Produce all baked goods, dessert, and pastries Pastry Chef Tournant Chef Butcher Communard Expediter Commis Assistant Cook Chef de Partie 14 Executive Chef Sous Chef Pantry Chef Sauce Chef Fish Chef Roast Chef Fry Chef Vegetable Chef

15. Prepare sauteed foods and their sauces Pastry Chef Tournant Chef Butcher Communard Expediter Commis Assistant Cook Chef de Partie 15 Executive Chef Sous Chef Pantry Chef Sauce Chef Fish Chef Roast Chef Fry Chef Vegetable Chef

16. Responsible for all type of fish and their suaces Pastry Chef Tournant Chef Butcher Communard Expediter Commis Assistant Cook Chef de Partie 16 Executive Chef Sous Chef Pantry Chef Sauce Chef Fish Chef Roast Chef Fry Chef Vegetable Chef

17. slaughter all meats and poultry Pastry Chef Tournant Chef Butcher Communard Expediter Commis Assistant Cook Chef de Partie 17 Executive Chef Sous Chef Pantry Chef Sauce Chef Fish Chef Roast Chef Fry Chef Vegetable Chef

18. Responsible to cook fried foods Pastry Chef Tournant Chef Butcher Communard Expediter Commis Assistant Cook Chef de Partie 18 Executive Chef Sous Chef Pantry Chef Sauce Chef Fish Chef Roast Chef Fry Chef Vegetable Chef

19. Works every station in absence of the regular chef Pastry Chef Tournant Chef Butcher Communard Expediter Commis Assistant Cook Chef de Partie 19 Executive Chef Sous Chef Pantry Chef Sauce Chef Fish Chef Roast Chef Fry Chef Vegetable Chef

20. Takes the order and gives it to the correct chef Pastry Chef Tournant Chef Butcher Communard Expediter Commis Assistant Cook Chef de Partie 20 Executive Chef Sous Chef Pantry Chef Sauce Chef Fish Chef Roast Chef Fry Chef Vegetable Chef

21. TYPE of institution 21 HOTELS HOSPITALS SCHOOLS EMPLOYEE FOOD SERVICE CATERING AND BANQUET OPERATION FAST FOOD AND TAKE-OUT QUICK SERVICE OPERATION FULL-SERVICE RESTAURANT

22. 22

23. Factors to be considered when planning a menu Equipment Personnel Availability 23

24. 24

25. You cook food because…… Cooking kills bacteria. Some foods cannot be served raw, like poultry Cooking makes food easier to digest. Cooking changes the taste, aroma, and appearance of food 25

26. 26

27. COOKING Methods 27 Techniques we use in the kitchen to get the results we want. For example, you should boil or poach a steak but that would not get the result you want, which is probably a brown tasty crust with a pink interior.

28. COOKING Methods are classified as either 28 Dry Methods. Which means no moisture is added Moist Heat Methods. Which involves either water or steam Combination Methods. Which involve dry heat and then moist heat

29. 29

30. 30

31. 31

32. 32

33. 33

34. 34

35. 35

36. 36

37. 37

38. Evaluation!!! 38

39. HOMEWORK What is Appetizer? What are the classifications of Appetizers? What are the parts of Canapes? 39

40. Thank you