PREPARE APPITIZERS 1 PPT NC II COOKERY SHS

nc II cookery

1. Prepare
Appetizers
Easy Ideas + Recipes

2. Upon completion of this module,
you should be able to:
1. classify appetizers according
to ingredients.
2. identify ingredients
according to the given recipe
and.
3. describe appetizer under its
classification.
Objectives

3. What are the different
cuts that we learned in
our previous discussion?
Can you give one and
discuss it to the class.
review!

4. PRETEST
new!

5. MATCHING TYPE
Directions: Match column A with the correct answer on column B,
write only the letter of answer on the blank provided before
each number

6. Activity I:
Appetizer’s
Throwback
Moments
new!

7. Appetizers continue to evolve and make history, new discoveries were
made. Let’s trace and recall the history of appetizers. Write down the
special milestone of appetizers in the film strip below:

8. A Brief History of Appetizers
A small number of food historians believe that the tradition may have
begun in Russia, where small snacks of fish, caviar and meats were
common after long travels. However, it may be that the custom originated
in China, possibly coming through Steppes, into Russia, Scandinavia,
France and other European countries. The tradition may have reached
Italy, Greece and the Balkan nations through Russia or Persia. Many
national customs are related, including the Swedish smörgåsbord, Russian
zakuska, Middle Eastern mezze, and Italian antipasto. During the Roman
Period the meal practice was to have two main courses which were
supplemented before the meal with small amounts of fish, vegetables,
and cheeses, olive and even stuffed dormice. These would be served at
the start of the meal known as either gustatio or promulsis. The Greeks
called the appetiser course propoma. As early as 500 CE, the Babylonian
Talmud recounts the practice of feeding sweet desserts to a person before
the main course of a meal in order to revive his strength and increase his
appetite.

9. Activity II:
Chef
Challenge:
new!

10. Chef Challenge:
Lumpiang Shanghai Made Easy One of the
favourite appetizers prepared and served during
special occasions is “Crispy Spring Rolls”
commonly known as “Lumpiang Shanghai”. It is a
chinese appetizer, deep fried spring rolls filled
with mixed ground pork, finely chopped shelled
shrimps, carrots, onions, celery, beaten egg and
seasonings. Let us test your skill in preparing
“Lumpiang Shanghai”. Read the procedure below
carefully and fill in the spaces with the right
kitchen tools needed.

12. Have you identified and filled the spaces with the
needed kitchen tools and equipment in preparing
Lumpiang Shanghai?
Your answers will be rated using the scoring below:
Identified 8 kitchen tools and equipment correctly 20
pts.
7-9 kitchen tools and equipment correct answers 15
pts.
4-6 kitchen tools and equipment correct answers 10
pts.
1-3 kitchen tools and equipment correct answers 5
pts

13. Everything we learned
has significant effects
on us. Why is it
important that you
know the necessary
tools and equipment
needed in specific food
preparation such as
appetizers?
INGREDIENTS:
Apple Pie Recipe

14. PREPARE
APPETIZERS
new!

15. In general, the first course of a multicourse meal in
formal dining set up is called an appetizer (also called
starter), and the finger foods served at receptions and
with cocktails are called hors d’oeuvres, which literally
means "out of work" but translates to "outside the
meal,".Hors d’oeuvres are typically served before the meal
even begins, while appetizers tend to indicate the
beginning of the meal. An hors d’oeuvre isn’t considered
to be part of the meal but rather a finger food that is
serve in any social gathering like gala where no meal to
follow, but appetizers are usually chosen specifically to
compliment the following courses (appetizer-entrée-
dessert).

16. Appetizers are small portion of foods usually
served prior to a meal, or in between mealtimes,
and are also called hors d’oeuvres (in French) or
antipasti (in Italian). The main function of
appetizers is to augment your hunger and
prepare you for the entrée. The flavors of the
appetizers are often consort with the flavors of
the entrée in a meal because appetizers are the
first food that is used to give us an idea about
the entrée.

17. Appetizers are foods which stimulate the
appetite, through their attractive
appearance, fragrance or appealing flavor.
Appetizers are small portion of food items,
serve, as the first course to stimulate the
appetite. They may be serve in liquid or solid
form. It is important that an appetizer
should be colorful, dainty, decorated and
well presented.

19. Classification of Appetizers
Appetizers are classified into
two (2):
1. Cold appetizer and;
2. Hot appetizer
new!

20. According to Labensky et al (2015),
cold appetizers are divided into
seven broad categories based on
preparation method, principal
ingredient or presentation style
INGREDIENTS:
COLD APPETIZER
Banana
Hazelnut

31. In cooking, a consommé is a type of clear soup made from
richly flavored stock, or broth that has been clarified, a
process that uses egg whites to remove fat and sediment. A
consommé is made by adding a mixture of ground meats,
together with mirepoix (a combination of carrots, celery, and
onion), tomatoes, and egg whites into either bouillon or stock.
The key to making a high quality consommé is simmering; the
act of simmering, combined with frequent stirring, brings
impurities to the surface of the liquid, which are further
drawn out due to the presence of acid from the tomatoes.
Eventually, the solids begin to congeal at the surface of the
liquid, forming a 'raft', which is caused by the proteins in the
egg whites. Once the 'raft' begins to form, the heat is reduced,
and the consommé is simmered at a lower heat until it
reaches the desired flavor, which usually takes anywhere
from 45 minutes to over an hour. The resulting concoction is
a clear liquid that has either a rich amber colour (for beef or
veal consommé) or a very pale yellow colour (for poultry
consommé).

32. It is then carefully drawn from the pot and passed again
through a filter to ensure its purity, and is then put through a lengthy
process where all of the visible fat is skimmed from the surface. To ensure
total purification, the consommé can be refrigerated, which draws out
remaining fat, which can easily be skimmed off with a cheesecloth.
Alternatively, the consommé can be placed in a wide, shallow container
such as a sauté pan or large bowl and wide strips of parchment paper can
be dragged along the surface; the tiny amounts of remaining fat adhere to
the parchment, leaving the consommé perfectly de-greased. Cartilage and
tendons should be left on the meat because of the gelatin they contain,
which enhances the mouth feel of the soup. If beef or veal is used, shin
meat is ideal because it is very low in fat and very high in gristle, and
although it is undesirable for most other purposes, it is near essential for
the flavour of the consommé. The meat is best if it is ground very fine, as
if for a mousseline.

33. Consommés are usually served piping hot
because they tend to cool down more
quickly than other soups and form a gel.
They are most often served with garnishes,
which vary in complexity from a simple
splash of sherry or egg yolk, to cut
vegetables, to shaped savory custards called
'royales'. Other types of consommé such as a
tomato consommé are traditionally served
chilled, this keeps the clearness of the
consommé.

37. After the mouth-watering discussion
on the classification of appetizers, I
am sure you have chosen your top
10,” Ang Pinaka-nakakatakam na
Appetizer”. List down and classify
these appetizers of your choice
according to rank.
DIRECTIONS:
Activity I:
Ang Pinaka

39. POSTEST
new!

40. MATCHING TYPE
Directions: Match column A with the correct answer on column B, write only the letter of
answer on the blank provided before each number.