CLASSIFICATION OF APPETIZER-PPT.pptx

CLASSIFICATION OF APPETIZER-PPT.pptx

• 1.
  CLASSIFY APPETIZERS ACCORDING TO INGREDIENTS
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  Expectation Upon the completionof 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.
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  PRETEST This part willtest 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
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  PICK and TELL Directions:Pickone and give your observation or reaction on the picture presented.
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  LESSON LO 1. CLASSIFICATIONOF 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.
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  1. Cocktails are usuallyjuices 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.
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  2.Hors D’ Oeuvres isa 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.
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  3. Canape Canape ismade 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.
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  4. Relishes/Crudités These areraw 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.
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  5. Petite Salad Isa small portion of mixed food such as pasta, meat, fruits or vegetables with dressing and usually display the characteristics found in most salad.
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  6. Chips andDips 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.
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  7.Fresh Fruits andVegetables – 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.
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  Activities Direction: Identify the classificationsof an appetizer. Write your answer in the box provided.
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  We Can DoIt! 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
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  Score Criteria 4 Explainvery 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.
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  Direction: Read each itemcarefully 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.