TLE_11+BOOK1+MODULES_44-45-46.pdf

 Philippine Copyright 2016 by ANGELICUM COLLEGE Technology and Livelihood Education YS 11 First Edition 2016 ISBN 978-971-23-8408-0 Item Number: 93-HE-00042-1 No portion of this book may be...

 Philippine Copyright 2016 by ANGELICUM COLLEGE Technology and Livelihood Education YS 11 First Edition 2016 ISBN 978-971-23-8408-0 Item Number: 93-HE-00042-1 No portion of this book may be copied or reproduced in books, pamphlets, outlines, or notes–whether printed, mimeographed, typewritten, photocopied, or in any form–for distribution or sale, without the written permission of the Publisher and Author/s. The infringer shall be prosecuted in compliance with copyright, trademark, patent, and other pertinent laws. Printed by Typography & Creative Lithography 84 P. Florentino St., Quezon City, Phils. Tel. No. 857-77-77  Module 44 Introduction to Cookery Greetings of Peace Learners! Welcome to your first module in Cookery! I know that you are done exploring this course when you were in YS 8 and I am pretty sure that whatever you have learned from there will be of great significance today as we go through our elective course here in your last level in Junior high school. Food plays a very important role for human survival. We eat to fulfil our hunger and to supply our body with essential nutrients that it needs to keep ourselves strong and healthy every day. Cooking, in return, has also been essential to improve food’s flavor, texture, appeal, as well as digestibility. Cooking takes back during the time when pre-historic humans have discovered fire. This phenomenal discovery has brought about certain improvements in man’s life. One of those were seen in the preparation of cooked food which eventually developed into a full-fledged science. Today, cooking has been transformed by chefs into an art. They don’t just dwell on the taste but also on the food’s visual appeal which is very important to customers nowadays. Since most people are already well travelled, they bring with them the necessity of eating in various restaurants in order to savor quality experience. This is because they don’t already consider food as a need, but as a part of their lifestyle. And for this to happen, quality service and cozy restaurant set up should be of equal footing with the task of a chef who creates delectable dishes to satisfy every palate. Chefs are new breed, well respected, and admired professionals because of their skill, craftsmanship, and artistry. That is why many aspirants want to become part of this industry. Are you one of them? Let us see if you can be part of the club! Get started by answering the pretest that follows. 3  PRETEST DIRECTIONS: Match Column A with Column B. Write the letter of the correct answer before the number. Column A Column B _______ 1 He prepares baked goods like desserts and a. Boulanger pies. b. cookery _______ 2. He replaces or relieves one of the other station c. creativity heads. d. Escoffier _______ 3. It is the practice or skill of preparing and cooking food. e. Fusion cuisine _______ 4. It is the chef’s ability to keep going even for f. Nouvelle cuisine long periods. g. Patissier _______ 5. He was the one who opened the first restaurant h. Sous-chef in history. i. stamina _______ 6. He was the one who introduced the kitchen brigade system. j. Tournant _______ 7. He is the production manager and the second highest position in the kitchen. _______ 8. It is the chef’s ability to experiment and innovate appetizing dishes to customers. _______ 9. It is a combination of ingredients and preparation methods of various ethnicities and regions in the world. _______ 10. It is focused on preparing lighter cuisine based on natural flavors, shortened cooking time, and innovative combinations. Are you done? Kindly proceed to the checking area and assess your answers. So how was the pretest? If you got a score below the halfway mark, it’s fine! I am confident that you will learn more about cookery as we go along in this module. Perhaps the pretest already gave you a bird’s eye view on what we are about to discuss in this first module. And so let us begin with… 4  BASIC PRINCIPLES OF COOKERY Cookery is considered as the practice or skill of preparing and cooking food. It is an ability to combine various ingredients and control the amount of heat in order to produce innovative, nutritious, and sumptuous meals for people. Thus, it requires great taste, creativity, as well as mastery of technique. As what you have learned in your exploratory course, cooking involves the transfer of heat source to food. Its objective is to tenderize and cook food appropriately so that it will be easier to digest and bring nourishment to the body. Nowadays, concern for cooking doesn’t finish with the (http://clipart.me/premium-food-drinks/ work at the stove, but it continues to the point where the meals woman-cooking-chef-in-white-uniform- eps10-97635) are consumed. It follows a certain pattern which begins with purchasing and selection of needed ingredients and materials, handling and processing these in order to present quality dishes to customers. Before we go further with the other concepts in this module, kindly answer the following activity: Activity 1 DIRECTIONS: Answer the following questions: 1. What do you understand about cookery? _______________________________________________________________________________ _______________________________________________________________________________ _______________________________________________________________________________ 2. What do you think is the importance of having skills in food preparation? _______________________________________________________________________________ _______________________________________________________________________________ _______________________________________________________________________________ 3. Cite one person whom you admire in terms of his/her cooking skills and explain why. _______________________________________________________________________________ _______________________________________________________________________________ _______________________________________________________________________________ 5  Once finished, kindly ask your facilitator to check your answers. Simple activity, isn’t it? Definitely yes because that is just a warm up my dear learner. Let us keep going with our next concept which is all about… CHEFS AND RESTAURANTS French has been the main cast when it comes to the origin of professional cookery. In connection with this was the history and development of restaurants which paved the way for chefs to produce different dishes at different times for different diners. 18th Century Different foods were prepared in France by guilds in charge of manufacturing goods. Each guild had a monopoly of its own food specialty. Monsieur Boulanger opened his first restaurant in 1765 which claimed sheep feet in white sauce as its specialty. It was also the first establishment to prepare and serve foods on the same premise and cater customers who came simply to eat. Early 19th Century Antonin Careme, was known as the “chef of kings” and the “king of chefs”. He introduced meals consisting of dozens of elaborated courses to the French upper class which was known as “haute cuisine”. He designed numerous kitchen tools and equipment and was the first person to establish recipes in writing. Late 19th Century Charles Ranhofer published the epicurean which contained more than 3500 recipes. He was the chef of the first American restaurant, Delmonico’s in New York. Auguste Escoffier refined and simplified Careme’s haute cuisine into classic cuisine which gained him the title, “father of classic cuisine”. He also organized the “kitchen brigade” system which was a line and staff diagram for the kitchen. Mid-20th Century Ferdinand Point became the master of a new food movement in mid-1900’s which was based around lighter and simpler foods. He was the owner of the Restaurant de la Pyramide and was the instructor of the chefs who brought nouvelle cuisine to great popularity in the 1970’s. Nouvelle cuisine (“new cooking”) focused on preparing lighter cuisine which is based on natural flavors, shortened cooking times, and innovative combinations. Late 20th Century Alice Walker americanized the principles of nouvelle cuisine. and Early 21st She opened the Chez Panisse in Berkeley, California and focused on Century using seasonal and locally grown produce in simple preparations to emphasize food’s natural flavors. 6  American chefs’ collaboration in experimenting various food combinations have resulted to “fusion cuisine”. It is a combination of ingredients and preparation methods of various ethnicities and regions in the world. There is a freedom to create food and there are no specific principles to be followed. It’s wonderful to know that even during the old times, there were already professional chefs who have utilized their cooking prowess to prepare scrumptious dishes for people. Are you already starving? Wait because you still have to accomplish the next activity. Activity 2 DIRECTIONS: Identify what is described in the following items: 1. It is a line and staff diagram for the kitchen. 2. He organized the kitchen brigade system. 3. It is the first American restaurant in New York. 4. He opened the first ever restaurant in the history. 5. He designed numerous kitchen tools and equipment. 6. He was the founder of the French haute cuisine. 7. He focused his style of cooking on lighter and simpler foods. 8. He simplified Careme’s haute cuisine and called it classic cuisine. 9. He published epicurean which contained more than 3500 recipes. 10. She focused on using seasonal produce to prepare simple foods with natural flavors. When you are done, go to the checking area and check your own answers. How was the activity? If you got a score below the half way mark, you need to be more focused this time because we are already getting deeper with our lesson. Without further ado, lets us continue our discussion. 7  KITCHEN ORGANIZATION A kitchen is a room or an area where food is being prepared and cooked. It plays a major role in any food and beverage establishment. Various expectations await all kitchen staff especially consistency in maintaining food preparation. It is a requirement that whenever same dish is served, it should be of equal quantity, flavor, and appearance. This calls for a collaborative effort of the kitchen brigade. Each member has his/her responsibilities to do that will help in rendering quality service to customers. The Basis of Kitchen Organization Assigning of tasks to members will be easy if there is kitchen organization because this will simply define their specific responsibilities in the area and will assure that all work will be done efficiently. Organization of a kitchen depends on several factors like the menu, type of establishment, size of operation, and physical facilities. The Classic Kitchen Brigade This has been one of the major contributions of Auguste Escoffier in the world of cooking. This system divided the kitchen into stations based on the kind of food to be prepared. With many variations, this is still used today especially in large hotels which observe traditional kinds of food service. The list of major positions are as follows: Executive Chef (Chef De Cuisine). He/ she performs the administrative role and is in-charge of the entire kitchen operation including kitchen staff administration, hiring, budgeting, purchasing, work scheduling, and menu planning. (http://www.wsj.com/articles/SB1000142405274870352900457616 0360151590204) Assistant Executive Chef (Sous- Chef). The sous-chef is the production manager and holds the second highest position in the kitchen. He/she is in- charge of all areas of production and directly supervises the kitchen staff. (http://www.philstar.com/entertainment/2014/07/11/1344783/ treasures-chef-boy-logro) 8 Station Chefs (Chefs De Partie). They are assigned in different specialized stations in the kitchen. These are: Sauce Chef (Saucier). He/she occupies the highest position among the stations for the art of sauce-making is regarded as one of the toughest and complex culinary skill. He/she specializes in the production of sauces, hot hors d’oeuvres, and sautéed foods. (http://weheartit.com/entry/group/35841392) Fish Chef (Poissonier). He/she is the one who prepares fish dishes and is usually under the saucier. (http://www.lesmetiers.net/orientation/p2_291986/les-metiers-de-lal imentaire?idDossierParent=p1_290892) Grill Chef (Grillardin). He/ she is responsible for all grilled items. (http://www.piri-piri.ca/carrieres/) Fry Chef (Friturier) He/she is responsible for all fried items. (http://www.joeydevilla.com/2008/04/30/scenes-from-the-good- food-festival/) 9  Roast Chef (Rotisseur). He/she is responsible for meat dishes, particularly roasted or braised including their gravies. (http://chinatravelgo.com/beijing-duck/) Vegetable Chef (Legumier). He/she is responsible for all vegetable and starch items. (http://www.123rf.com/stock-photo/vegetable_cook.html) Pantry Chef (Garde Manger). He/she prepares all non-dessert cold foods such as salads and cold hors d’oeuvres. ( https://2941justin.wordpress.com/) Pastry Chef (Patissier). He/she prepares baked goods such as desserts and pies. (https://en.usenet.nl/?utm_medium=AFSI&utm_content=0_1&utm_ campaign=434140&FN=The%20Pastry%20Chef&utm_ source=AF_TA_100745) 10  Swing Cook (Tournant). He/she replaces or relieves one of the other station heads. (http://www.plumdeluxe.com/enriching-experiences-adding-value- to-life) All the labor in kitchen will not be solely organized if we don’t have these chefs who work together as a team. Do you aspire to become one of them? Why not! I will surely be overwhelmed as your facilitator if the day comes that I will be eating a mouthwatering dish in a restaurant which is especially made by you! But for this moment, please check out the next activity. Activity 3 DIRECTIONS: Identify what is asked and described in each number. 1. ________________________ is the one who prepares vegetable dishes. 2. Deep fried items are under the responsibility of a _____________________. 3. The highest position among the station chefs is the ___________________. 4. ___________________replaces or relieves one of the other station heads. 5. Preparation of soups and stocks is the responsibility of ___________________. 6. ____________________ prepares baked goods such as desserts and pies. 7. ____________________ prepares all non-dessert cold foods such as salads. 8. ____________________ chefs are assigned in different specialized areas in the kitchen. 9. Roasted or braised meat dishes are being prepared by the ________________. 10 ____________________ is in-charge of all areas of production and directly supervises the kitchen staff. Are you done with the activity? Proceed to the checking area and assess your own answers. I hope you got all the answers right in your activity. That was also a good opportunity for you to learn some French terms which I believe you can share with your friends. 11  TRAITS OF A CULINARY PROFESSIONAL Knowledge and skills in cooking will be useless if a chef doesn’t possess a good attitude. This will simply help him/her to persevere and overcome any difficulties that might arise in the work place. Creativity The creative aspect of cooking is what attracts many aspirants to become a full-pledged chef. A good chef has a natural ability to experiment and innovate ways to make his/her dishes consistently appetizing to customers. (http://www.shutterstock.com/s/chef/search- vectors.html?page=1&inline=287581859) Stamina It is the ability of a kitchen staff to keep going even for long periods under high pressure especially during holiday seasons. He/she can easily tolerate and overcome physical discomforts. (http://www.canstockphoto.com/the-consummate- chef-4249512.html) Positive Attitude It is the ability to manage one’s self with the nature of the job. A good chef is always hopeful for great things that would happen. It is a state of mind that is worth developing and needed to be strengthened. (http://www.canstockphoto.com/cook-kitch- en-food-quality-restaurant-28406454.html) Customer Focus A good chef knows how to satisfy his/her customers. He/she can handle complaints with poise. He/she always takes a room for improvement in every experiences that he/ she had even from most unreasonable or outrageous customer complaints. (http://clipart.me/premium-industrial/ professional-chef-is-ready-to-serve- cooked-his-food-360321) 12  Flexibility A flexible chef must be jack of all trades in the kitchen. Shortage of staff at times is of no problem because he/she can work along with all the stations in the kitchen because he/she masters the fundamental cooking and preparation skills. (http://www.shutterstock.com/pic-57253108/ stock-vector-vector-cute-chef-cooking -these-illustrations-are-in-layer-and-are-easy-to- edit-color-all-elements.html) Teamwork Collaboration of chefs’ skills and talents is a must for every kitchen. Hierarchy of authority must be strictly observed for smooth work flow. A good chef is a team player in preparing quality meals to customers in a commercial scale. (http://www.fotosearch.com/IMZ012/khi0018/) Teachable or Desire to Learn A great chef admits that he/she has more to learn. He/she has the initiative to keep himself updated with the latest trends in food preparation. It has been part of his/ her lifestyle to dine at new restaurants, try new equipment, as well as new ingredients. He/she is also interested in learning more about various cuisines in the world. All these experiences greatly advances a chef’s work performance. (http://www.picturesof.net/pag- es/081220-004683-930042.html) 13 HEALTH AND SAFETY PROCEDURES IN THE KITCHEN The following are the health and safety procedures that every kitchen personnel should observe in order to ensure an injury-free and safety commercial kitchen: General Safety Follow all company safety policies Use the correct equipment for the job Do not use broken/damaged equipment Wash your hands before handling food or utensils Personal Protective Equipment (PPE) Always wear non-slip shoes No loose clothing hair or jewelry Wear the proper gloves for handling foods Use a clean hat or any hair restraint like hairnet. Use a clean apron or chef uniform. Remove cooking outfit when leaving the preparation area. Slip, Trip, and Fall Safety Mop up spills immediately Put the lightest load on top Use caution with wet floors Keep doorways and stairs clutter free Cuts and Hand Safety Handle knives/blades carefully Immediately sweep up broken glass Burn Safety Use tongs or mitts with hot foods Use caution on hot liquids or surfaces 14 Safe Chemical Use Use PPE when using chemicals Follow directions for all chemical use Lifting and Back Safety Always lift properly Get help with heavy loads Carry loads close to the body Use serving carts, step ladders/stools when possible Electrical Safety Never use damaged electric cords Never touch anything with wet hands/feet That concludes our discussion for this first module in cookery. Get yourself ready for the last activity and then finally proceed to your posttest. Good luck! Activity 4 DIRECTIONS: Answer the following question: Among the given traits of a culinary professional, choose at least (3) and explain their importance in not less than five sentences. ____________________________________________________________________________________ ____________________________________________________________________________________ ____________________________________________________________________________________ ____________________________________________________________________________________ ____________________________________________________________________________________ 15  To the person whom you admire for his/her cooking skills (Act. 1), cite some of the culinary traits which you think he/she possesses. ____________________________________________________________________________________ ____________________________________________________________________________________ ____________________________________________________________________________________ ____________________________________________________________________________________ ____________________________________________________________________________________ Once finished, kindly ask your facilitator to check your answers. How did you find the lessons? Are you eager to study more about cookery? No worries because we still have a long way to go my dear learner. For the meantime, let us summarize what we have learned in this module. Great cookery entails taste, creativity, and a mastery of technique. It requires knowledge and understanding of the basic principles. The history of professional chefs and their cuisines are interrelated with the history and development of restaurants which paved the way to produce efficient and economic dishes for diners. Culinary profession had reached a great status in the society today due to the importance of quality food preparation. An organized kitchen consists of various kitchen staff working harmoniously to achieve desired results. Each chef has his/her own place in the kitchen. A chef with the right traits expected of him/her can overcome any problems that may arise in the kitchen. Now that you have accomplished and passed all the activities in this module, it is time for you to take the posttest. POSTTEST I. Directions: Explain the following terms. 1. Chef 2. Haute cuisine 3. Fusion cuisine 4. Nouvelle cuisine 16 II. Directions: Cite the contributions of the following individuals in the world of professional cookery. 1. Alice Walker 2. Antonin Careme 3. Auguste Escoffier 4. Charles Ranhofer 5. Ferdinand Point 6. Monsieur Boulanger II. Directions: Enumerate what is asked in the following tables: 5 CHEFS DE PARTIE 5 TRAITS OF A CULINARY PROFESSIONAL 1. 1. 2. 2. 3. 3. 4. 4. 5. 5. Now that you are done answering the posttest, kindly check your answers using the answer key. So, how did you fare in the test? Let us evaluate your score using the verbal interpretation below: If you got a perfect score then I would like to congratulate you because it means that you have learned the necessary information in this module. A mistake or two means that you have done a very good job and you have mastered almost all the given concepts. 6–7 This means that you almost pass the posttest but you missed some of the important concepts. Try to check your mistakes and then go back to the previous lessons and reread the concepts that you may have missed. 0-6 Getting a score below the halfway mark means that you have to reread the entire module because you have missed a lot of important concepts about the topics. Make sure to try to do better next time. 17 REFERENCES Books: Alterado, N. et al. (2013). Applied Culinary Arts. Malabon City: Mutya Publishing House Inc. Concepcion-Mendoza J. et al. (2012). Commercial Cooking. Malabon City: Mutya Publishing House Inc. Dodgshun, G. et al. (2008). Cookery for the Hospitality Industry. New Delhi: Cambridge University Press. Labensky. (2011). On Cooking Fifth Edition. Jurong: Pearson Education South Asia Pte Ltd. Electronics: Bieap. Introduction to Cookery pdf. Retrieved April 25 from: http://bieap.gov.in/Pdf/ HOPaperI.pdf. Clipart panda (2014). Chef Graphics Clipart. Retrieved April 26 from: http://www.clipartpanda.com/clipart_images/chef-graphics-clipart-63557006. Clipart panda (2014). The greatest chef clipart. Retrieved April 25 from: http://www.clipartpanda.com/clipart_images/greatest-chef-clipart-63557107. 18  Module 45 Cooking Methods and Preparations Greetings! I am pretty sure that you are getting more excited as we are heating things with our topics here in cookery. So let’s get it on! Previously, we learned about the famous chefs in history who brought about professional cookery in our era. Perhaps, we also had a sneak peek of the kitchen brigade’s role in each station. This time, let us get into details about their basic routines in the kitchen. You are probably not yet a professional chef today but I believe you have definitely gone through simple works in the kitchen especially if you are home alone. So let me ask you some things. Have you ever heard of frying cookies or grilling pastas? How about boiling a burger steak or steaming French fries? I am sure you haven’t and these might all sound weird to you. Simply because various cooking methods work well with specific type of foods. And for you to get the desired result of what every food you are preparing, you should first figure out the right way to cook it. Food preparation also entails proper organization of all ingredients, tools, and equipment beforehand. Time is always of the essence so efficient and effective cooking will just take place if everything is set in advance. Lastly, you must also take due consideration with the way ingredients are properly cut for certain set of recipes. Because that connotes for equal cooking time as well as better visual appeal to your final dishes. Thus, working with a knife which is a basic kitchen tool is very crucial on this process. So what are you waiting for? Start your kitchen preparations by answering the pretest that follows. PRETEST DIRECTIONS: Write T if the statement is true and F if it is false. ______ 1. Bias is a basic round shape cut. ______ 2. Chop is to cut into irregular shaped pieces. ______ 3. Mise en place means “everything in its place.” 19 ______ 4. Roasting is cooking food by using heat from below. ______ 5. Knife is considered as the most basic tool in the kitchen. ______ 6. Conduction is the type heat transfer used in turbo broilers. ______ 7. Stewing is same with braising but it uses smaller pieces of food. ______ 8. Heel is the back edge and the thickest portion of the knife’s blade. ______ 9. Pan frying is cooking food by tossing it over with a little amount of fat. ______ 10. Boiling is cooking food by completely submerging in a hot liquid with a temperature of 212 oF. Are you done? Kindly check your own answers using the key-to-correction provided by your facilitator. So how was the pretest? If it was a bit easy for you then, good job! Nonetheless, getting a low score is still not bad my dear for you will surely be learning much about these topics as we work on this module. And so let us continue with our first discussion. COOKING METHODS As what we have learned previously, cooking is the transfer of energy from a heat source to a food. This energy changes the food’s structure, enhancing its flavor, texture, aroma, as well as appearance. Therefore, for you to cook food properly, you must have a thorough understanding of the ways on how heat is transferred to food. Heat can be absorbed by food in three different ways such as: Conduction- It is the transfer of heat from one item to another via direct contact. A good example would be when the flame Heat Source of your gas stove reaches the bottom of your frying pan. Thus, (http://busteminthaeyebridges. heat is conducted to the pan. weebly.com/conduction.html) Convection- It is the transfer of heat through a fluid, either a liquid or a gas. It is a combination of conduction and mixing because molecules in fluid move from a warmer area to a cooler one. Two types of convection are: Natural convection- There is a constant circulation of (http://www.physicsclassroom.com/ heat because warmer liquids and gases rise while cooler class/thermalP/Lesson-1/Methods-of- ones fall. Heat-Transfer) Mechanical convection- It relies on fans or stirring to circulate the heat quickly and evenly. This is the reason why foods heat faster when stirred. 20  Radiation- It doesn’t need physical contact between the heat source and the food. Rather, energy is transmitted by waves of heat or light striking the food. Two kinds of radiant heat used in the kitchen are: Infrared cooking- It uses an electric/ceramic element which is heated to high temperature to give off waves of radiant heat that will cook the food. It is commonly applied with toasters and broilers. Microwave cooking- It relies radiation generated by a special oven to penetrate the food, where it agitates the water molecules, creating friction and heat. This energy (http://www.explainthatstuff.com/ then spreads throughout the food by conduction and microwaveovens.html) by convection in liquids. Since you already know the three ways on how heat is transferred to food, let us now go deeper with how food is cooked in various ways. Let us start with: Dry-Heat Cooking Methods These are cooking techniques wherein heat is transferred to food without using any moisture. The food is subject to hot flame or is surrounded by heat air or fat. (http://www.joeydevilla.com/2008/04/30/scenes-from-the-good- (http://circlecityalarm.com/2014/07/grilling-summer/) food-festival/) Broiling uses radiant heat source from above. Grilling uses heat source from below. Grilled It retains the juices of the food and develops items are usually identified with cross-hatch flavor. marks. 21  (http://www.bakingsteel.com/blog/roasting-turkey-on-the-baking- (http://momgrind.com/2009/06/14/frosted-cupcakes-recipe/) steel) Roasting is cooking by surrounding the food Baking is synonymous to roasting although with dry, heated air in a close environment. it usually applies to fish, fruits, vegetables, This usually applies to meats and poultry. starches, most especially breads and pastries. This is done by cooking food in an oven. (http://weightwathchers.com/Cookingprimer/sauteing/) (http://www.thcfinder.com/marijuana-blog/marijuana-recipes /2014/01/medicated-stir-fry) Sautéing is cooking food by tossing it over in Stir frying is a variation of sautéing. A wok a sauté pan using a little amount of fat. is used instead of a sauté pan. Heat is kept at a high temperature. (http://www.familyfriendlyfood.com/2008/11/tips-for-pan-frying/) (http://theculinarycook.com/cooking-methods-how-to-cook/) Pan frying is partially submerging food in Deep frying is completely submerging the a moderate amount of hot fat until golden food into a large amount of hot fat to have brown and then flipped over to cook the a fully cooked interior and a crispy golden other side. Pan-fried items are usually coated brown exterior. in breading. 22 Moist-Heat Cooking Methods These are cooking techniques wherein heat is transferred to food by submerging it completely into a hot liquid or exposing it to steam. (http://www.eyeslikeplates.com/2009/03/delia-smith-how-to-poach- (http://thewoodenspoons.com/pork-and-fennel-pasta/) eggs/) Poaching is cooking food by completing Simmering is cooking food by completely submerging it in a hot liquid which has a submerging it in a hot liquid which has a temperature ranging from 140 oF- 180 oF. temperature ranging from 185 oF- 205 oF. (http://www.examiner.com/article/cooking-corn-on-the-cob-salt-or- (http://www.cookinglight.com/cooking-101/techniques/cooking- no-salt) class-stovetop-steaming) Boiling is cooking food by completing Steaming is cooking food by putting it in submerging into large amounts of rapidly a separate container over hot water which bubbling liquid which has a temperature of eventually turns into a steam. 212 oF. 23 Are you done? If yes, proceed to the checking area and assess your answers. I hope you got all the answers right my dear! If you have any misconceptions in the topic, don’t hesitate to ask help from your facilitator. If all is well, then let us keep ball rolling! MISE EN PLACE Successful cooking doesn’t just dwell with the chef’s ability to prepare attractive, healthy, and delectable dishes to his/her customers but he/she must also have a keen sense of organization and efficiency. A commercial kitchen entails multiple tasks to be accomplished over a limited period of time. No matter when these tasks are done, the whole kitchen staff must come together at one crucial point which is the service time. Thus, customer service will be rendered smoothly if all kitchen preparations are done systematically. Mise en place (meez ahn plahs) is a French term which means “put in place” or “everything in its place”. In culinary sense, it refers to preparing all necessary ingredients as well as kitchen tools and equipment prior to cooking. It is every chef’s goal to do much work in advance as possible without the loss of quality before service time. Basic Mise en Place Selecting Tools and Equipment Important part of proper mise en place is to organize all tools and equipment to be used in preparing a recipe. Keep an eye on the following: All tools, equipment, as well as the work station itself should always be clean and sanitized. Knives should always be sharpened. Measuring devices should be checked in advance for accuracy. Ovens and other cooking surfaces should be preheated, as necessary. Bowls, saucepans, and containers’ size should be precise for the task at hand. Serving plates and other important utensils should be placed nearby. Food items’ expiration dates should be checked periodically for validity. Sanitizers, hand towels, gloves, and trash containers should be accessible. 25  Measuring Ingredients Measuring ingredients correctly is a must in order to prepare foods consistently. Preparing Ingredients Frequently used ingredients should be prepared in advance in large quantities so that they are already available when needed for a certain recipe. Flavoring Foods Various flavoring and seasoning mixtures should be prepared in advance because some foods are usually flavored with herbs, spices, marinades, or rubs before they are cooked. Preparing to Cook Some procedures are completed very close to or almost as a part of the final preparation of a dish like breading, battering, blanching, as well as parboiling foods. (https://www.123rf.com/photo_37598224_stock-vector- team-of-chefs-working-together-and-cooking-a-vegetari- an-meal-hands-at-work-close-up.html) Doing mise en place in the kitchen surely helps in at least reducing the pressure chefs are experiencing especially during peak hours. Can you also do that in our laboratory activities? Let us see! But for the meantime, please go on with answering the next activity. Activity 2 DIRECTIONS: Answer the following questions: 1. What do you think are the advantages of doing mise en place in the kitchen? _______________________________________________________________________________ _______________________________________________________________________________ _______________________________________________________________________________ 2. Explain the difference between breading and battering as well as blanching and parboiling foods. _______________________________________________________________________________ _______________________________________________________________________________ _______________________________________________________________________________ _______________________________________________________________________________ 26 3. Choose any recipe in books, magazines or internet and describe the proper mise en place for preparing that dish. Recipe Mise en place Once finished, kindly present your answers to your facilitator for checking. How was the activity? I hope you were able to imbibe the usual mise en place in the kitchen because you need to perform all that on our upcoming laboratory activities so good luck in advance! And now we are down to our last topic which is all about… KNIFE SKILLS Prerequisite of being efficient in cooking is to know well how certain tools and equipment are operated. One of these is the proper use of knife. Possessing good knife skills is a must for a chef because knife is the most basic tool that he/she uses in the kitchen. Anatomy of a Chef’s Knife (http://www.gracefulcuisine.com/calphalon-chefs-knives/) 1. Point- It is used as the piercing tool of the blade. 2. Spine- It is the back edge and the thickest portion of the blade. 27 3. Tip- It is the front portion of the blade which makes most of the cutting and separating. 4. Edge- It is the cutting surface or sharp portion of the blade which can be straight or serrated. 5. Heel- It is the rear part of the blade which is commonly used for cutting hard items. 6. Bolster- It is the thickest portion of metal between the heel and the handle which helps in balancing the knife and keeping your fingers from slipping. 7. Rivets- These are studs which keep the metal securely attached with the handle of the knife. 8. Handle- It is where chefs grip the knife together with the tang. 9. Tang- It is the part of the blade which extends into the handle and gives balance. 10. Butt- It is the end of the knife handle. Safety Use of Knife Always cut away from yourself. Never attempt to catch a falling knife. Never leave a knife in a sink of water. Use the proper knife for a specific task to be done. Always use a cutting board when cutting food items. Always keep your knife sharp for a dull one is more dangerous. Put a damp towel below your cutting board to keep it from sliding. Carry a knife by its handle with the tip pointed down and the blade away from your body. Basic Knife Cutshttp://www.craftsy.com/blog/2014/03/ an-illustrated-guide-to-types-of-knives/ (http://www.danasrid.top/chopped-red- (http://www.egyfrost.com/site/product/13) (http://blog.ideasinfood.com/ideas_in_ onions/) food/2011/02/broccoli-stem-brunoise.html) Chop- to cut into irregular Mince- to cut into very small Brunoise- a cube cut which shaped pieces pieces measures 1/8 inch x 1/8 inch x 1/8 inch 28  (https://thejuniorchef.wordpress.com/tag/brunoise/) Large dice- Medium dice- Small dice- ¾ inch x ¾ inch x ½ inch x ½ inch x ¼ inch x ¼ inch x ¾ inch cube cut ½ inch cube cut ¼ inch cube cut (https://www.youtube.com/watch? (htp://www.serveright-food.com/types- (http://vegifruits.ca/prepared-products- v=sYtlIH-YZL4) of-cuts/) selection-vegifruits.html) Julienne- a stick-shaped cut Batonnet- a stick-shaped cut Rondelle- is a basic round which measures 1/8 inch x which measures ¼ inch x ¼ shape cut 1/8 inch x 1-2 inches inch x 2 inches (http://www.finecooking.com/articles/glaz- (http://fae-magazine.com/2012/10/23/ (http://cooking-ez.com/base/recipe-lettuce- ing-carrots-sweet-simple-sides.aspx) carrots-glace-glazed/) chiffonade.html) Bias/ Diagonal - it is Oblique- it is a cut with two Chiffonade- to finely shred elongated or an oval- shaped angle sides leafy vegetables or herbs cut Are you excited to hone your knife skills my junior master chef? Hold on because we will surely give it a try in our laboratory activity. For now, please keep going for our last activity. 29  Activity 3 DIRECTIONS: Give one example of a dish where the following knife cuts can be done: Knife Cut Dish 1. Chop 2. Mince 3. Small dice 4. Medium dice 5. Julienne 6. Batonnet 7. Rondelle 8. Bias 9. Oblique 10. Chiffonade Are you done with the activity? Kindly ask your facilitator to check your answers. I hope you had fun in finding out some recipes from which you can be able to apply the basic knife cuts that we have discussed recently. At this juncture, let us synthesize our overall learning in this module. One must apply the proper cooking methods such as dry-heat, moist-heat, and combination cooking to specific kinds of food in order to achieve desired results. Mise en place or “everything in its place” is a daily routine of an efficient and effective kitchen staff. Working well with a knife which is a basic kitchen tool is a life-long skill and is obviously an advantage in food preparation. I guess you are all set to prove what you’ve got in the posttest. Break a leg my dear learner! 30  POSTTEST I. Directions: Enumerate and explain briefly the three methods of heat transfer: 1. 2. 3. II. Directions: Identify what cooking method was used in the following food items: 1. Menudo 6. Bulalo 2. Brownies 7. Cheezy Fries 3. Pancit Bihon 8. Lechon Manok 4. Mashed 9. Fried Pork Potato Chop 5. Chunky 10. Smoky Siopao Hamburger III. Directions: Draw and label the parts of a chef’s knife. 31  Now that you are done answering the posttest, proceed to the checking area and take note of the correct answers. So, how did you fare in the test? Let us evaluate your score using the verbal interpretation below: If you got a perfect score then I would like to congratulate you because it means that you have learned the necessary information in this module. A mistake or two means that you have done a very good job and you have mastered almost all the given concepts. This means that you almost pass the posttest but you missed some of the important concepts. Try to check your mistakes and then go back to the previous lessons and reread the concepts that you may have missed. 0-6 Getting a score below the halfway mark means that you have to reread the entire module because you have missed a lot of important concepts about the topics. Make sure to try to do better next time. REFERENCES Books: Alterado, N. et al. (2013). Applied Culinary Arts. Malabon City: Mutya Publishing House Inc. Concepcion-Mendoza J. et al. (2012). Commercial Cooking. Malabon City: Mutya Publishing House Inc. Labensky. (2011). On Cooking Fifth Edition. Jurong: Pearson Education South Asia Pte Ltd. Electronics: Shutterstock (2016). COOK KING ONE 4 of cooking process with different cooking utensils. Retrieved April 25, 2016 from: http://www.shutterstock.com/s/cooking+ method/search-vectors.html?page=1&inline=284210684. Shutterstock (2016). COOK KING ONE 4 of cooking process with different cooking utensils. Retrieved April 25, 2016 from: http://www.shutterstock.com/s/cooking +method/search-vectors.html?page=1&inline=284210672. Clipart panda (2014). Chef Graphics Clipart. Retrieved April 26, 2016 from: http://www.clipartpanda.com/clipart_images/chef-graphics-clipart-63557006. Smart Kitchen. (2016). Broiling. Retrieved April 27, 2016 from: http://www.smartkitchen.com/resources/cooking-terms/b/broiling. 32 About Food. (2016). Dry Heat Cooking Methods. Retrieved April 27, 2016 from: http://culinaryarts.about.com/od/dryheatcooking/a/dryheatcook.htm. About Food. (2016). Dry Heat Cooking Methods. Retrieved April 27, 2016 from: http://culinaryarts.about.com/od/moistheatcooking/a/moistheatcook.htm. The Daily Meal. (2016). 15 Basic Cooking Methods You Need to Know Slideshow. Retrieved April 27, 2016 from: http://www.thedailymeal.com/cook/15-basic-cooking- methods-you-need-know-slideshow. Dreamstime (2016). Cooking in kitchen top view banner. Retrieved April 27, 2016 from: http://www.dreamstime.com/stock-illustration-cooking-kitchen-top-view-banner-food- utensils-wooden-table-spatula-spoon-cutting-board-towel-vegetables-image61955163. Graceful cuisine. (2012). Calphalon Chef’s Knives. Retrieved April 28, 2016 from: http://www.gracefulcuisine.com/calphalon-chefs-knives/. 33  Module 46 Appetizers Greetings! I am so delighted that you have finished our first two modules in cookery. And this time, we are here on our third. Keep in mind all the things you have learned about cooking methods, mise en place, as well as knife skills because these will be your basic guide in your hands on activities. So let’s get started! Have you ever gone through parties wherein assorted, tiny portions of food are displayed or passed around the guests in the venue? Or how about being offered with some sort of savory foods in the table just in time before your main meal is served? If yes, I believe we are on the same page and we must be talking about appetizers. Athenians were said to be the first ones to introduce urchins, cockles, sturgeon, and garlic as forms of appetizers in the early third century B.C. But these were not yet regarded to whet one’s palate because they were not followed up with a main course making everyone starving and asking for more. Later in the nineteenth century, appetizers were highlighted because meals were developed into more of a structured ordeal. Romans, on the other hand, introduce aperitifs which served as liquid appetizer. This was taken to stimulate hunger and for proper digestion. These were shared in a single glass and is passed around the table. Today, aperitifs serve as accompaniment for food appetizers. Getting hooked with our lesson? Stay put my dear because we will discuss more about appetizers and its classifications here in the module. For a moment, please answer the pretest that follows. PRETEST DIRECTIONS: Explain the following terms shortly: 1. Appetizer 2. Hors d’oeuvre 3. Finger Food 34 DIRECTIONS: List down some appetizers that you have already tried at home or in restaurants. APPETIZERS 1. 2. 3. 4. 5. 6. 7. Are you done? Kindly ask your facilitator to check your answers. So how was the pretest? A perfect score means that you have prior knowledge on our lesson so congratulations! Nonetheless, getting a score below the half way mark is still fine my dear because there is always a room for improvement. At this juncture, I want you to please focus as we start our discussion about… APPETIZERS Appetizers are variety of foods which are prepared to stimulate one’s appetite. They have attractive appearance, aroma, and most importantly, appealing flavor. These are usually small pieces or portion of seasoned food which are typically served as the first course or introduction to a certain meal. (http://www.shutterstock.com/pic.mhtml?language=en&utm_source=120413&id=107158445 &irgwc=1&utm_campaign=VectorHQ.com&tpl=120413-50655&utm_medium=Affiliate) Appetizers may be hot or cold. Moreover, they should be light in serving and should complement the next courses of a meal without duplicating their flavors. 35 Classification of Appetizers Cocktails, as appetizers, are made of either fruit or seafood which is usually accompanied with tart or tangy sauce. These are often served chilled usually before main dish. (http://www.myrecipes.com/recipe/shrimp-with-cocktail-sauce) (http://www.theriverhouseproperties.com/popular-summer-wedding-appetizers/) Petite Salads are light, small portions which resemble the usual characteristics of a salad. (http://www.examiner.com/article/petite-endive-salad-with-broiled-grapefruit-for-an- appetizer-salad) Chips and Dips are perfect partners for appetizer. These may be any chips, crackers, and a mixture of spreads. (http://www.ouralibi4u.com/appetizers/) Finger Foods are small portions of food which can be picked up with the fingers. (http://www.pbs.org/food/the-history-kitchen/history-finger-foods/) Hors d’oeuvres “outside These are well-seasoned, visually attractive, and one or the work” two-bite sized foods which are served before or separately from the meal to stimulate the appetite. These can be displayed or passed around the guests by the waiters. 36  Cold Hors d’oeuvres (http://raffinatobridal.com.au/wedding-entertainment-2/) (https://www.youtube.com/watch?v=_WyBmuDdjd8) Canapés are open-faced sandwiches which Crudités are raw or slightly blanched are made from a base (bread, toast, or vegetables which are usually served with a cracker), spread, and one or more garnishes. dip. (http://caviarkelp.com//) (http://atlanticseafoodmarket.com/2011/04/sushi-sashimi/) Caviar is known as the “ultimate hors Sushi is a cooked or raw fish and shellfish d’oeuvre”. It is the salted roe (eggs) of the rolled on seasoned rice while sashimi is raw sturgeon fish. fish eaten without rice. Hot Hors d’oeuvres (http://www.howdoyoucook.com/2012/02/crab-rumaki.html) (http://belleandgrace.com/blog/blog/2016/01/31/we-celebrate-the- people-of-cameroon/) 37  Wrapped Hors d’oeuvres are slices of savory Brochettes are small skewers of meat, poultry, meat or roasted pepper wrapped around a fish, or vegetables which are usually baked, contrasting or complementary slice of fruit grilled, or broiled. These are commonly or vegetable. served with a dipping sauce. (http://www.onceuponachef.com/2014/12/swedish-meatballs.html) (http://bebeloveokazu.com/2014/03/10/avocado-wontons/) Meat balls are made from ground beef, veal, Filled Doughs are stuffed with variety of pork, or poultry and served in a sauce. pork, chicken, fish, or vegetables before baking or deep frying. (http://www.browneyedbaker.com/caramelized-onion-mushroom-gruyere-tartlets/) (http://www.allbakingrecipes.com/recipes/shrimps-and-avocado-barquettes-recipe/) Filled Pastry Shells Tartlets are miniature pie shells filled with savory fillings same with barquettes but the shells are elongated diamond cuts. Guidelines in Preparing and Serving Appetizers It is best to adjust your appetizers based on the current season. Consider the preferences of your guests as well as the type of occasion. Try to create appetizers by experimenting on the ingredients that you are already know. Think of affordable but appealing recipes. You may also want to recycle from your food stocks at home. Make some variations on the usual mayonnaise by adding other set of seasonings, cheeses, or vegetables. 38  Do not underfeed or overfeed your guests. Keep in mind that appetizers should be in light servings but should stimulate one’s appetite. You can partner your appetizers with colorful and thirst-quenching punches by making your own multicolored and multi flavored drinks. Before moving on to our next topic in this module, kindly answer the following activity: Activity 1 DIRECTIONS: Identify what is described in each of the following items. 1. It is known as the ultimate hors d’oeuvre. 2. These are open-faced savory sandwiches. 3. It is a cooked or raw fish rolled on seasoned rice. 4. These are miniature pie shells filled with savory fillings. 5. These are small skewers which are often baked or grilled. 6. These are made from ground meat, poultry, or vegetables. 7. These are raw or slightly blanched vegetables served with a dip. 8. It is made from fruit or seafood which is accompanied with sauce. 9. These are small portions of food which can be picked up with the fingers. 10. These are well seasoned and one to two-bite sized foods which can be passed around the guests. Are you done? If yes, proceed to the checking area and assess your answers. Did you get all the answers right? If yes, then that was a good job! Nonetheless, having some mistakes might mean that you have missed some of the points in the discussion so you may go to your facilitator and clear your misconceptions. If you are good, then let us continue with our next topic which is all about… CANAPES As what we have discussed recently, canapé is a bite-size open faced sandwich which is a common example of a savory hors d’oeuvre. The term originally means a “couch” or sofa in French. This is where similarity was drawn that the garnish sits atop the bread as people do in a couch. 39 Parts of a Canapé 1. BASE- holds the spread and garnish. bread toast cracker (http://www.dreamstime.com/stock-photography-pile-canape-bread-image17374652) (http://www.yummly.com/recipes/melba-toast) (https://www.pinterest.com/explore/cheese-and-crackers/) 2. SPREAD- is placed on top of a base to hold the garnish together. flavored butter flavored cream cheese meat or fish salad spread (http://www.landolakes.com/recipe/16589/Assorted-Savory-Butters) (http://www.sprinkledsideup.com/flavored-cream-cheese/) (http://www.firstonecorp.hk/eng/product_detail.php?id=172/) 3. GARNISH- is any food combination placed on top of the spread which adds flavor and accent to the canapé. vegetables fish meat cheese (http://www.goodtoknow.co.uk/recipes/pictures/31381/50-quick- (http://www.teatimemagazine.com/beef-wellington-canapes/) and-easy-canapes/41) (https://lifeandcheese.com/2012/11/05/cheese-canapes-for-cock- (http://www.123rf.com/photo_24040756_canapes-with-red-fish-on- tail-parties/) white-background.html) 40 Canapé Preparation Prepare the canapés close to serving time to avoid sogginess of the base and dryness of the spread and garnish. Do proper mise en place for bases, spreads, and garnishes for smooth flow of preparation. Always aim for harmonious combination of flavors in your spreads. Try to keep at least one spicy flavor in your ingredient for your canapé not to taste bland. Keep your canapés simple but striking. Make sure that they don’t fall apart. Arrange assorted canapés attractively on trays. Here are sample canape recipes that you may try during your hands on activity. Shrimp Supreme Canapes Ingredients 1/4 Kilo medium prawns, boiled and shelled 1/2 Cup real mayonnaise 1 tbsp prepared mustard 1/2 tsp Worcestershire sauce 1/3 cup finely diced celery 1/ egg white 2 tbsp Parmesan Cheese 4 slices Bread Directions: Spread the bread with the butter, cut it into twelve 2-inch squares. In a small bowl combine well the mayonnaise, mustard, Worcestershire sauce, celery and the whisked egg white. Dot the shrimp with the mixture before spreading it in the bread. The canapes may be made 30 minutes in advance and kept covered and chilled. Source: http://pinoycravings.com/2008/10/shrimp-supreme-canapes-recipe/ 41 TUNA CANAPE Ingredients 1 (6 1/2 ounce) cans tuna in vegetable oil 1/3 cup finely chopped celery 1/2 teaspoon Worcestershire sauce 3 tablespoons mayonnaise 1 tablespoon fresh lemon juice 1 tablespoon minced onion Directions DRAIN TUNA. Combine tuna, celery and onion. Blend together mayonnaise, lemon juice, and Worcestershire sauce; add to tuna mixture. Toss lightly. Source: http://www.food.com/recipe/tuna-canape-spread-9 EGG CANAPE Ingredients 3 hard-boiled eggs, peeled 3 slices white toast ¼ cup mayonnaise ½ tsp mustard 1 tsp chopped fresh chives Dash of hot sauce Pinch freshly ground pepper 2 slices cooked bacon, cut into bite – sized piece Directions Slice boiled egg cross white ¼ inch. Cut bread toast into rounds to make 12 circles. Using a small bowl, combine mayonnaise and mustard, chives, hot sauce, and pepper. Assemble by topping the toast with 1 egg slice, mayonnaise, a piece of bacon and garnish with chives. Source: http://www.eggs.ca/recipes/egg-and-bacon-canapes 42  Canapés, as well as with other hors d’oeuvres, are indeed small but definitely terrible! They may not be the center of our meal experiences but they truly entice our appetites because of their attractive appearance and savory flavors. Why don’t you try to prepare some? Get ready as we have our performance- based activity. Performance Task “Canape Preparation” Goal: Your class will be divided into five groups and your aim is to prepare five sets of assorted canapes. Role: You will act as garde mangers who will show off their skills in preparing savory canapés. Audience: Your TLE facilitator and other chosen school employees will be your guests. Situation: There will be a simple cocktail party and you are assigned to prepare canapés that will stimulate the appetite of the guests while they are waiting. Performance: You should be able to work well with your group and show speed in preparing attractive and mouth-watering canapés. Standards and Criteria for Success CRITERIA PERFORMANCE LEVEL Excellent Very Satisfactory Needs 4 Satisfactory 2 Improvement 3 1 1. Use of tools Use tools and Use tools and Use tools and Use tools and and equipment equipment equipment equipment equipment correctly and correctly and correctly but incorrectly and confidently at confidently with less less confidently all times. most of the confidence most of the time. sometimes. time. 2. Application Manifest Manifest clear Manifest Manifest less of procedures very clear understanding understanding understanding understanding of the step-by- of the step- of the step-by- of the step-by- step procedures. by-step step procedures step procedures. procedures but seeking sometimes seek clarification clarification. most of the time. Work Work Work Can work but independently independently independently with assistance with ease and with ease and with ease and from others confidence at all confidence most confidence most of the times. of the time. sometimes. time. 43  3. Safety work Observe safety Observe safety Observe safety Do not habits precautions at precautions precautions observe safety all times. most of the sometimes. precautions time. most of the time. 4. Completeness Task is Task is Task is nearly Task is started of task completed completed completed but not following the following the following the completed procedures procedures in procedures in following the in the the activity the activity procedures in acitivity with the activity. improvement/ innovations. 5. Time Work is Work is Work is Work is management completed completed completed __ completed __ ahead of time. within the mins. /hours mins. /hours allotted time. beyond. beyond. Total How was your canapé preparation? Did you had fun creating your little ones? Well, that was a great job! You still have more hands- on activities to come so braise yourself on that. Now, let us proceed to our generalization: Appetizers are generally the first course of a meal which are served to stimulate one’s appetite. They should be light in serving so as not to make the diner full before the main course. Hors d’oeuvres are appetizers in a sense that they are created to also whet one’s appetite. However, these are usually observed as small portions of savory foods which are displayed or passed around the guests separately from the courses eaten in the table. Canapés are open-faced sandwiches which are served as cold hors d’oeuvres. They consist of a base (bread, toast, or cracker), spread, and one or more garnishes. Go on to the last part of our module and prepare for your mastery activity. Good luck! POSTTEST II. Directions: Answer the following questions: 1. What is the importance of having appetizers before the main course of a meal? __________________________________________________________________________ __________________________________________________________________________ __________________________________________________________________________ 44  2. Do you usually order appetizers when you eat in restaurants? Why or why not? __________________________________________________________________________ __________________________________________________________________________ __________________________________________________________________________ II. Directions: Classify the following as CH for cold hors d’oeuvre and HH for hot hors d’oeuvre: 1. brochette 6. meat balls 2. canapé 7. sushi 3. caviar 8. sashimi 4. crudité 9. tartlet Now that you are done answering the posttest, kindly ask your facilitator to check your answers. So, how did you fare in the test? Let us evaluate your score using the verbal interpretation below: 10 If you got a perfect score then I would like to congratulate you because it means that you have learned the necessary information in this module. 8-9 A mistake or two means that you have done a very good job and you have mastered almost all the given concepts. 6-7 This means that you almost pass the posttest but you missed some of the important concepts. Try to check your mistakes and then go back to the previous lessons and reread the concepts that you may have missed. 0-6 Getting a score below the halfway mark means that you have to reread the entire module because you have missed a lot of important concepts about the topics. Make sure to try to do better next time. 45 REFERENCES Books: Dela Cruz, T. et al. (2007). Learning and Living in the 21st Century. Quezon City: Rex Printing Company Inc. Labensky. (2011). On Cooking Fifth Edition. Jurong: Pearson Education South Asia Pte Ltd. Electronics: All Things Clipart. (2016). Appetizers cipart. Retrieved May 2, 2015 from: http://www. allthingsclipart.com/07/appetizers.clipart.htm. Poetry Platter. (2016). Appetizers. Retrieved May 2, 2015 from: http://poetryplatter. com/appetizers.php. Slideshare. (2016). LM Cookery Grade 9. Retrieved May 2, 2015 from: http://www. slideshare.net/grinsoda/lm-cookery-final-132014. Ihmpusa. (2016). Cold hors d’oeuvres. Retrieved May 2, 2015 from: http://www. ihmpusa.net/StudentsHandout/5thSem(FP)COLD_HORS_D.pdf. Inner chef. (2012). Appetizers and hors d’oeuvres. Retrieved May 2, 2016 from: https://innerchefone.wordpress.com/2012/08/20/appetizers-and-hors-doeuvres/. The diva of tiny foods. (2009). Hors d’oeuvres, canapés, appetizers, amuse-bouche: defintions/histories. Retrieved May 2, 2016 from: http://divaoftinyfoods.blogspot.com /2009/03/hors-doeuvres-canapes-appetizers-amuse.html. Mahalo. (2007). Appetizers. Retrieved May 4, 2016 from: http://www.mahalo.com /appetizers. 46