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(Template) 9-TLE Cookery I Q1 Week 6-AS

This document contains a student's notes from their week 6 class on presenting appetizers. It includes the key fundamentals of plating food, such as balance, portion size, and arrangement on plates. It then lists activities for students to complete, including puzzles to identify types of cocktail appetizers and food items used for decorating canapés. The final activity asks students to prepare canapés of their choice, taking photos of the preparation process, and reflecting on how making appetizers relates to their daily life.

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Kimberly Joy Pineda
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115 views2 pages

(Template) 9-TLE Cookery I Q1 Week 6-AS

This document contains a student's notes from their week 6 class on presenting appetizers. It includes the key fundamentals of plating food, such as balance, portion size, and arrangement on plates. It then lists activities for students to complete, including puzzles to identify types of cocktail appetizers and food items used for decorating canapés. The final activity asks students to prepare canapés of their choice, taking photos of the preparation process, and reflecting on how making appetizers relates to their daily life.

Uploaded by

Kimberly Joy Pineda
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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NAME: KIMBERLY JOY GR.

& SEC: 9-9C TEACHER: MA’AM


PINEDA PINCA
WEEK 6: Present a Range of Appetizers
PRE-TEST Looking Back: Give the fundamentals of plating and explain
each.
Multiple Choice: Explanation
Write the letter of
Fundamentals
the correct answer. of Plating

1. D • Rules of good menu balance also apply to the


2. C 1. BALANCE plating plating. Select foods and garnishes that offer
3. A variety and contrast.

4. A • Important for the presentation as well as for


5. B 2. PORTION SIZE costing.
6. C
7. B • Food plating is the process of arranging and
8. B 3. ARRANGEMENT ON THE decorating food to enhance it's presentation.
9. A PLATES Improving representation of a dish adds value to
10. C the dining, and provides room for a higher mark-up
on your food.

ACTIVITIES
Activity 1: PUZZTAILS Activity 2: SEARCH ME
Look for the kind of cocktail appetizer on page 4. Look for the food items used in decorating canap és on
page 6.
1. LOBSTER_______________________ 1. TOMATOES________________________
2. FRUITS________________________ 2. TUNA________________________
3. CRABS 3. HAM________________________
4. SHRIMP 4. CHEDDAR________________________
5. CLAMS 5. OYSTER________________________

Activity 3: PREPARE CANAPES OF YOUR CHOICE. Consider the availability of ingredients, tools &
equipment to be used. Take a photo of your preparation and presentation step-by-step. Write your
answers on the blank provided.

STEP 1: BASE STEP 2: SPREAD STEP 3: GARNISH

IMAGE IMAGE IMAGE

STEP 4: PRESENTATION OF
CANAPES

IMAGE
REFLECTION: Answer briefly the following question.
1. If you are going to prepare an appetizer, what will you choose?
CANAPÉ

2. How will you connect your chosen appetizer to your daily life?
By making Canapés we need to be more creative so that we
can attract people by it. I will connect this by being Creative
in every aspects daily so that we can receive credits after.

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