2. Expectation
Upon the completion of this lesson, the students should
be able to:
1.Identify the different classification of an appetizer.
2.Discuss the characteristic of each classification of an
appetizer.
3.Show interest in preparing an appetizer.
3. PRETEST
This part will test your prior knowledge about the classification of
appetizers according to ingredients.
1. A small portion of highly seasoned foods, it is a combination of canapés, olives, stuffed
celery, pickled radishes, and fish.
a. Crudités c. Hors D’ Oeuvres
b. Cocktails d. Relishes
2. These are made out of thin slices of bread in different shapes. The bread maybe toasted,
sautéed in butter or dipped in a well-seasoned mixture of egg, cheese, fish, or meat then
deep-fat fried.
a. Chips and Dips c. Cocktails
b. Petite Salad d. Canapé
3. These are foods which stimulate the appetite, through their attractive appearance,
fragrance or appealing flavor.
a. Petite Salad c. Fresh Fruits and Vegetables
b. Appetizer d. Crudités
4. These are usually juices of orange, pineapple, grapefruit or tomatoes served with cold
salad dressings.
a. Hors D’ Oeuvres c. Relishes
b. Cocktails d. Fresh Fruits and Vegetables
5. These are pickled item which are raw, crisp vegetables such as julienne carrots or celery
sticks.
a. Relishes/Crudités c. Petite Salad
b.Fresh Fruits and Vegetables d. Appetizer
5. LESSON
LO 1. CLASSIFICATION OF APPETIZER
Appetizers are small, delicate and flavorful
foods which induce and stimulate of one’s appetite. It
gives appreciation to the food we eat. A good
appetizer, whether hot or cold, should be light and
served in small quantities. Fresh vegetable or salads,
fruits, meat or even fish can be made into an
appetizer.
6. 1. Cocktails
are usually juices of orange,
pineapple, grapefruit or tomatoes served
with cold salad dressings. It might be a
fresh fruits or vegetable juice blended with
minimal amount of alcoholic drink, and
other seafood like shrimps, crabs, or
lobsters presented with seasoned
prepared sauce.
7. 2.Hors D’ Oeuvres
is a small portion of highly seasoned
foods which is a combination of canapés,
olives, stuffed celery, pickled radishes, and
fish.The primary difference is that hors
d’oeuvres are not served on a crust base or
bread. It is not a finger food, it is served on
individual plate when guests are seated and
are eaten with picks or cocktail fork.
Hors d’oeuvres are served to the guest on a
platter either cold or hot.
8. 3. Canape
Canape is made from various
shapes of slim bread cuts. The bread was
toasted, sprinkled or plunged into a well-
seasoned mixture of an egg, cheddar, fish
or meat then deep-fat fried. It can be
served either hot or cold. The bigger
canapés after the Chef Z are named
ZAKUSKIS.
9. 4. Relishes/Crudités
These are raw or picked vegetables
that are cut into attractive shapes served
as an appetizer such as julienne carrots,
celery sticks, radishes, green and red bell
pepper, cherry tomatoes, cauliflower,
broccoli stems and cucumber.
10. 5. Petite Salad
Is a small portion of mixed food
such as pasta, meat, fruits
or vegetables with dressing and usually
display the characteristics found
in most salad.
11. 6. Chips and Dips
are popular accompaniments to
potato chips, crackers, and raw vegetables.
Proper consistency in the preparation of a
dip is veryimportant. It must not be so thick
that it cannot be scooped up without
breaking the chip or crackers, but it must
be thick enough to stick to the items used
as dippers.
12. 7.Fresh Fruits and Vegetables
– are the simplest appetizer. Fruits are
good appetizers because they give an attractive
appearance, fragrance, and delicious taste. For
example, you could serve a plate of thinly sliced
cucumbers, red bell peppers and baby carrots. For a
fruit tray, consider serving red and green grapes, as
well as chunks of mango with toothpicks
inserted.Since appetizers should always be easy to
pick up with the fingers, it should never be drippy or
messy so avoid certain fruits or veggies like chunks
of avocado or watermelon, these are probably not the
best appetizer choices.
14. We Can Do It!
The class will divided into eight (4). The teacher will then assign each
group with their respective of e classification appetizer recipe. They will be given
time to prepare a certain recipe based on their assign classification of appetizers
and the suited ingredients to be used.
Group 1. Canapé
Group 2. Crudités
Group 3. petite Salads
Group 4. Chips and Dips
15. Score Criteria
4 Explain very clearly the complete
information about the topic.
3 Explain clearly the completeinformation
about the topic.
2 Explain partially the information.
1 Wasnot able to explain the topic.
Your output will be assessed using the Rubrics.
16. Direction: Read each
item carefully and
write the correct
answer in the space
provided before the
number.
Post Test
________1. These are small portions of mixed food
such as pasta, meat, fruits or vegetables with dressing.
________2. It is small portion of highly seasoned
foods which is a combination of canapés, olives,
stuffed celery, pickled radishes, and fish.
________3. These are raw or picked vegetables that
are cut into attractive shapes.
________4. These are popular accompaniments to
potato chips, crackers, and raw vegetables.
________5. The simplest or the easiest to prepare in
the classification of an appetizer.
