GRADE 9 ( APPETIZER COOKERY)

2. Cooking
- is one of the survival skills
that each one of us should
learn.
- we need to eat and be
nourished so that we will have
the energy to do our work.

3. APPETIZER
- is a small dish that is served before the main course to
whet the diner’s appetite
- it should be made attractive and flavorful to stimulate
the diner’s appetite.
- Appetizer is also popularly known as starter, antipasti,
or hors d’oeuvre.
- it can be served hot or cold, or in between mealtime,
such as snacks

5. CANAPE
- is basically made with a crusty base, such as bread,
cracker, puff pastry, or biscuit.

6. DIPS and SPREADS
- include different kinds of dressings, spreads, sauces and
salsa. They can be served hot or cold depending on the required
temperature

7. CRUDITES
- refers to a patter of raw vegetables such as carrots and celery.
- a dip is served together with vegetables to enhance their flavors.

8. FRESH FRUIT PLATTER
- consists of different fruit combinations, which are
creatively placed on serving platters. These fruits may include
grapes, kiwi, papaya, watermelon and strawberries.

9. DEEP-FRIED APPETIZER
- is done by submerging the ingredients into hot oil for
frying. It is often served with a sauce or dip.

10. STEAMED APPETIZER
- is a low calorie food like steamed gyoza, shumai or
siomai, and dumplings. It is also considered as dieter’s
delight.

11. GRILLED APPETIZER
- is a combination of different cubed vegetables such as
bell peppers, mushrooms, tomatoes, and onions. It may also
include cubed fish fillet, meat, and chicken.

12. MEAT or CHEESE TRAYS
- are served with small portions of breads and crackers.
MEAT TRAY – consists of small, thin slices of cold cuts like
pepperoni, salami bacon, and ham.
CHESSY TRAY – contains various types of cheese, which are
served in small portions

14. There are different methods of preparing appetizers. Some
requires cooking while other requires slicing, mixing, or chilling
the ingredients.

15. CANAPES’s
- are made up of three basic parts namely, base, spread,
and garnish or topping
a. The base may include small cuts or bread, crackers,
small biscuit, tortilla chip, or miniature pancake, among
others. It should be at least one-fourth inch thick with the
crust removed.
b. The spread is rubbed evenly on the based to provide
better taste.
c. The garnish or topping is aesthetically placed on top or
side of the canapé.

16. CRUDITE’S
- consist mainly of raw and lightly blanched vegetables
served with dips to further stimulate the diner’s appetite.
a. BROCCOLI – may be prepared by removing the leaves
from the stalk and by using a paring a paring knife.
b. CELERY – may be prepared by removing its leaves and
cutting its stalks into strips
c. CUCUMBER – is sliced diagonally using a chef’s knife.
You can use a peeler to remove some of its skin to create
a flute effect
d. BELL PEPPER – can be placed and served on a
vegetable tray. Trim the bell pepper by cutting it in half
and removing its seeds and stem.

17. APPETIZER
- is one of the food courses that is quick, simple, and easy to
prepare.
The following helpful tips will guide you in making eye-catching
and mouthwatering appetizers.
1. Serve a variety of appetizers with different and interesting
Flavors.
2. Appetizers needs to be attractively and deliciously plated.
Dips should be placed in interesting containers or vessels.
3. The seasoning, if any, should not overpower the flavor of
each ingredient to maintain its original taste.
4. Appetizers should match the taste of the foods to be served
during the meal.