Technology and Livelihood Educationbnvhsmodules.com/wp-content/uploads/2020/10/9...You are reading the COOKERY - Grade 9: First Quarter Alternative Delivery Mode (ADM) Module on “Present

Technology and Livelihood Education

Home Economics Cookery

Quarter 1– Module 7:

Present a Range of Appetizers

9

_______________________________________________________________________________________________________________________________________________________________Subject to further validation for IP compliance, this material is for first quarter use only. Circulation shall be limited to public schools within the jurisdiction of the Division of Cebu Province. LR-PIPCV

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Technology and Livelihood Education - Grade 9

Alternative Delivery Mode

Quarter 1 - Module 7: Present a Range of Appetizers

First Edition, 2020

Republic Act 8293, section 176 states that: No copyright shall subsist in any work

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Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names,

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Every effort has been exerted to locate and seek permission to use these materials from

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ownership over them.

Published by the Department of Education

Secretary: Leonor Magtolis Briones

Undersecretary: Diosdado M. San Antonio

Department of Education – Regional Office 7

DepEd- Division of Cebu Province

Office Address : Sudlon, Lahug, Cebu City

Telephone Nos. : (032) 255-6405

Email address : [email protected]

DEVELOPMENT TEAM OF THE MODULE Writer : Mary Ann T. Bartido

Editor : Jose Garry R. Napoles

Reviewer : Analorgie D. Destacamento

Illustrator : Maribell J. Fuentes

Layout Artist : Maribell J. Fuentes

Management Team:

Schools Division Superintendent : Marilyn S. Andales

Assistant Schools Division Superintendent : Leah B. Apao

Ester B. Futalan

Cartesa M. Perico

Chief Education Supervisor, CID : Mary Ann P. Flores

Education Supervisor, LRMDS : Isaiash T. Wagas

Education Supervisor, TLE : Jose Garry R. Napoles


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Technology and

Livelihood Education Home Economics

Cookery

Quarter 1 – Module 7:



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KEY MESSAGE

For Educators:

Technology and Livelihood Education (TLE) is one of the basic subjects in the

implementation of the K to 12 Basic Education Program composed of four

components namely, Agri - Fishery, Home Economics, Industrial Arts and

Information Communication Technology. In this module, the focus is on Home

Economics Course - Personal Entrepreneurial Competencies.

According to George Washington Carver, “Education is the key to unlock the

golden door of freedom”; thus, the Department of Education extends their resources

and finds alternative ways to address your needs and to adapt to the new normal of

the educational system as a bridge to Learning Continuity Plan. To address such

needs, the teacher-made learning modules are crafted.

You are reading the Cookery-Grade 9: First Quarter Alternative Delivery Mode

(ADM) Module on “Present a Range of Appetizers” as written based on the K-12

Basic Education Curriculum. This course is designed for high school students to

develop knowledge, skills, and attitude in the performance of cookery tasks.

Through the combined efforts of expert and competent educators from various

levels and schools in the Department of Education - Division of Cebu Province, this

module is created for your convenience. Despite all physical, social and economic

restraints in the current teaching scenarios, this module came out after a thorough

planning, organization, editing and verification of the development team in order to

cater all the needs of our diverse learners.

This module will surely help our teachers and learners in the midst of the

challenges brought by the pandemic. The learners are given independent learning

activities which are anchored on the competencies based on the K-12 Curriculum

Guide, thus engaging them to work at their own pace within the comforts of their own

homes. This will gear them in acquiring the prerequisite 21st Century skills that will

adequately prepare them for work, start a business, acquire middle level skills and

continue to higher education.

Therefore, your topmost priority is to explain clearly on how our learners will use

this module. You are to ensure that the learner‟s progress and development will be

monitored and their strengths and weaknesses will be appropriately assessed while

doing independently the activities in each part of the module. Moreover, you

consistently provide feedback to the learning facilitators about the progress of the

learners and encourage, as well, the learners to comply and to finish the modules on

time.

For the Learners:

The Department of Education researched and explored innovative ways to address your needs with high consideration on social, economic, physical and


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emotional aspects of your well-being. To continue the learning process, DepEd comes up with an Alternative Delivery mode of teaching using Teacher-Made Educational Modules. You are reading the COOKERY - Grade 9: First Quarter Alternative Delivery Mode (ADM) Module on “Present a Range of Appetizers” as written and found in the K-12 Basic Education Curriculum. This course is designed for high school students to develop knowledge, skills, and attitude in the performance of cookery tasks.

This module is especially created for you to have the opportunity to continue

learning even at home. Using guided and independent learning activities, rest

assured that you will be able to enjoy as well as to deeply understand the contents of the lesson presented; whilst, recognizing your own capacity and capability in

acquiring knowledge.

This module has the following parts and corresponding icons:

The first part of the module contains the

Competencies, Objectives and Skills expected

for you to be developed and mastered.

This part aims to check your prior knowledge

on the lesson to take. It contains the Pre-Test

related to the topic.

This part helps you link the previous lesson to

the current one through a short exercise/drill.

The lesson to be partaken is introduced in this

part of the module creatively. It may be

through a story, a song, a poem, a problem

opener, an activity, a situation or the like.

A brief discussion of the lesson can be read in

this part. It guides and helps you unlock the

lesson presented.

WHAT I NEED TO KNOW

WHAT I KNOW

WHAT‟S IN

WHAT‟S NEW

WHAT IS IT


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A comprehensive activitiy/es for independent

practice is in this part to solidify your

knowledge and skills of the given topic.

This part of the module is used to process

your learning and understanding on the given

topic.

A transfer of newly acquired knowledge and

skills to a real life situation is present in this

part of the module.

This activity assesses your level of mastery

towards the topic.

In this section, enhancement activities will be

given for you to further grasp the lessons.

This contains answers to all activities in the

module.

At the end of this module you will also find:

References Printed in this part is a list of all reliable and valid

resources used in crafting and designing this module.

In using this module, keep note of the fundamental reminders below.

1. The module is government owned. Handle it with care. Unnecessary

marks are prohibited. Use a separate sheet of paper in answering all the

given exercises.

2. This module is organized according to the level of understanding. Skipping

one part of this module may lead you to confusion and misinterpretation.

3. The instructions are carefully laden for you to understand the given

lessons. Read each items cautiously.

4. This is a Home-Based class, your reliability and honour in doing the tasks

and checking your answers are a must.

5. This module helps you attain and learn lessons at home. Make sure to

clearly comprehend the first activity before proceeding to the next one.

WHAT‟S MORE

WHAT I HAVE LEARNED

WHAT I CAN DO

ASSESSMENT

ADDITIONAL ACTIVITIES

ANSWER KEYS


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6. This module should be returned in good condition to your teacher/facilitator

once you completed it.

7. Answers should be written on a separate sheet of paper or notebook

especially prepared for TLE subject.

If you wish to talk to your teacher/educator, do not hesitate to keep in touch with

him/her for further discussion. Know that even if this is a home-based class, your

teacher is only a call away. Good communication between the teacher and the

student is our priority to flourish your understanding on the given lessons.

We do hope that in using this material, you will gain ample knowledge and skills

for you to be fully equipped and ready to answer the demands of the globally

competitive world. We are confident in you! Keep soaring high!


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Good day dear learner!

This module is solely prepared for you to access and to acquire lessons

befitted in your grade level. In this course, varied and relevant activities and

opportunities are provided to demonstrate your understanding of concepts and core

competencies as prescribed in TESDA Training Regulation in Cookery and provides

quality foods and services to target clients.

The exercises, drills and assessments are carefully made to suit your level of understanding. Indeed, this learning resource is for you to fully comprehend the „„Learning Outcome 3: Present a Range of Appetizers (TLE_HECK9-12PA-Ii-5)” Independently, you are going to go through this module following its proper sequence. Although you are going to do it alone, this is a guided lesson and instructions/directions on how to do every activity is plotted for your convenience. Using this learning resource, you are ought to Identify the fundamentals of plating, the accompaniments of appetizers and present appetizers observing and following the sanitary practices (TLE_HECK9-12PA-Ii-5) as inculcated in the K-12 Curriculum Guide.

Using separate modules, First Quarter competencies are divided into two lessons with corresponding learning outcomes, as follows: LESSON 1: Learning Outcome 1: Clean and Maintain Kitchen Tools,

Equipment Including kitchen Premises

Learning Outcome 2: Clean and Sanitize Kitchen Premises

LESSON 2: Learning Outcome 1: Perform Mise en place

Learning Outcome 2: Prepare a Range of Appetizers

Learning Outcome 3: Present a Range of Appetizers

Learning Outcome 4: Store Appetizers

At the end of this module, you are expected to achieve the following objectives for this session:

identify the fundamentals of plating

identify the accompaniments of appetizers

present appetizers attractively; and observe sanitary practices in

presenting appetizers

WHAT I NEED TO KNOW


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Test I. Directions: Draw if the picture presented shows the proper way of -

- plating appetizers and if you think it is not plated properly. -

- Write your answer in your test notebook.

1.

4.

2.

5.

3.

Test II. Directions: Read the following items and choose your answer from the word -

- pool. Write your answer in your test notebook.

accompaniments appetizers balance canapés

dips flavors garnish plan ahead

plate presentation portion size

______1. One of the fundamentals of plating that is important for presentation as

.. well as for costing.

______2. The process of offering the appetizer to guests in a stylish and pleasing ---

------------- manner.

______3. It is a finger food consisting of three parts: the base, spread and toppings -

- or garnish.

WHAT I KNOW


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______4. These are popular accompaniments to potato chips, crackers and raw - -

- vegetables.

______5. These are highy flavoured seasonings of various kinds offered with certain

- - dishes.

______6. One of the factors to consider when balancing colors, shapes, and texture

- on the plate.

______7. It refers to making sure the main ingredient stands out among the other --

- elements and not the other way around;means having a sense of equilibrium.

______8. It refers to making a sketch which can help you lay out a balance and -

- symmetrical design.

______9. Are foods which stimulate the appetite, through their attractive -

- appearance, fragrance or appealing flavor

______10. Any food item or combination of items which usually gives color, design,-

- and texture or flavor accent to the food.

Test III. Directions: List at least three (3) accompaniments appropriate for the .

. following appetizers.

Cocktails

Canapés

Hors D‟ Oeuvres

Fresh Fruits and

Vegetables

Relishes/ Crudités

1. 1. 1. 1. 1.

2. 2. 2. 2. 2.

3. 3. 3. 3. 3.

Directions: Read the following statements carefully and give the correct answer to

...........help Chef Juan get to the restaurant. Write your answer in your test notebook.

WHAT‟S IN

1. A slice of Italian bread that is toasted, rubbed with brushed garlic, and drizzled with olive oil, served with toppings like canapés.

2. A small food item intended to be eaten with wine or other drinks usually in bars

3. Accompaniment to raw vegetables, and sometime potato chips and crackers

4. Bite-size open faced sandwiches consist of tiny portions of food presented on bases of bread, toast, or pastry easily handled and eaten.

5. A term used for larger canapés


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Gve the

Congratulations! You did it. You helped Chef Juan answer all the questions above.

Now you may proceed with the next activity. Enjoy learning!

Directions: Observe the „„word buffet’’ carefully and answer the questions that follow.

W.. Write your answer in your test notebook.

1-3. What are required in the process of plate presentation?

4. In plate presentation, if the food is the masterpiece, then, what is called as the

frame?

WHAT‟S NEW

Name at least 5 kitchen tools and or equipment and explain its

uses in the preparation and presentation of appetizers

6. ________________

7. ________________

8. ________________

9. ________________

10. ________________

Give at least 2 accompaniments appropriate for the following

appetizers below:

11. Mixed Vegetables Relish

12. Salmon and Cucumber Bites

13. Fruit Cocktail

14. Oyster and Clam Cocktails

15. Bruschetta


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5. What do you call to a plan or layout that can help you in plate presentation?

which usually add or gives color, design, and texture or flavor 6. An edible food item

accent to the food.

7. Which is used to improve the flavor of the food or to counteract its richness or

texture?

8. In any food preparation and presentation, it is vital to observe and implement to

ensure food safety.

9. It is also termedas „Grosse Piece‟

10. This refers to the selection of food and garnishes that offer variety and contrast.

Learning Outcome 3:


Appetizers can be more appreciated if presented attractively like the saying

goes “the eyes eats first”. Plate presentation is the process of offering the appetizer

to guests in a stylish and pleasing manner. It requires skills, style and creativity.

This lesson will provide you the knowledge, skills and understanding in presenting

range of appetizers.

Fundamentals of Plating

1. Balance. The rules of good menu balance also apply to plating. Select foods and

garnishes that offer variety and contrast.

Color. Two or more colors on a plate are usually more interesting than one.

Garnish is also important.

Shapes. Plan for variety of shapes and forms. Cutting vegetables into different

shapes gives you great flexibility.

Texture. Not strictly visual consideration, but important in plating in menu

planning.

Flavors. One of the factors to consider when balancing colors, shapes, and

texture on the plate.

2. Portion size. This is important for presentation as well as for costing.

Match portion sizes and plates. Too small a plate makes an overcrowded,

jumbled, messy appearance. Too large a plate makes the portions look

skimpy.

WHAT IS IT


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Balance the portion sizes of the various items on the plate. Apply logical

balance of portions.

3. Arrangement on the plate

Basic Principles of Platter Presentation

1. The three elements of a buffet platter.

Centerpiece or Grosse piece (gross pyess). This may be an uncut portion of

the main food item, such as a pate or a cold roast, decorated and displayed

whole. It may be a separate but related item, such as molded salmon mousse

The slices or serving portions should be arranged artistically.

The garnish should be artistically done in proportion to the cut slices.

2. The food should be easy to handle and serve, so that one portion can be removed

without ruining the arrangement.

3. A simple design is best. Simple arrangement is easier to serve, more appetizing,

and still attractive when half consumed by the guest.

4. Attractive platter presentation may be made on silver or other metals, on mirrors,

chinaware, plastic ware, wood, or any other materials provided they are presentable

and suitable for food.

5. Once a piece of food has touched the tray, do not remove it. Shiny silver or mirror

trays are easily smudged, and you‟ll have to wash the tray and start over again.

Good pre-planning should be considered.

6. Think of the platter as part of the whole. It must be attractive and appropriate to

the other presentation in the table.

Designing the Platter

1. Plan ahead. Make a sketch by dividing the tray into six or eight sections. This will

help you lay out a balance and symmetrical design. The sketch should indicate the

centerpiece, slices of foods and garnishes.

2. Get movement into your design. Good design makes your eyes move across the

platter following the lines you have set up. It could be arranged in rows or lines.

3. Give the design a focal point. Use centerpiece to emphasize and strengthen the

design by giving it direction and height. Note that centerpiece is not always in the

center.

4. Keep items in proportion.


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5. Make the garnish count. Use garnish to balance out a plate by providing additional

element. Two items on a plate often look unbalanced, but adding a garnish

completes the picture. On the other hand do not add unnecessary garnishes.

6. Don‟t drown every plate in sauce or gravy. It may hides colors and shapes. You

may cover a part of it or a band of sauce across the center.

7. Keep it simple. Simplicity is more attractive than complicated designs.

8. Let the guests see the best side of everything. Angle overlapping slices and

wedged-shaped pieces toward the customer and the best side of each slice is face

up.

Accompaniments of Appetizers

Accompaniments are highy flavoured seasonings of various kinds offered with

certain dishes. The object of offering accompaniments with dishes is to improve the

flavor of the food or to counteract its richness or texture.

Some appetizers require no accompaniment. Seafood appetizers, hot or cold is

often accompanied with lemon slices, cocktail sauce or horseradish sauce. Bread is

often served with soups. Fresh herbs and condiments are also often used as

accompaniment to appetizers.

Safety and Hygienic Practices in Presenting Appetizers

Observing sanitary practices in presenting appetizers is just one of the safety

and hygienic practices in preparing appetizers. Sanitation is important in preparing

and presenting any kind of food.

Wash hands thoroughly with soap and water before handling raw food, since

our hands can contact different bacteria that can contaminate food.

The plates, utensils and storage for food should also be cleaned and dry.

The kitchen should also be cleaned and disinfected.

Remember, proper washing of hands and cleaning the kitchen premises can

save lives!


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Test I. Directions: Identify the Fundamentals of Plating as well as the guidelines -

- in designing the platter through the given pictures/sentences below. Write -

- a short description/explanation of your answer.

1. What fundamental of plating is applied in the picture? 2. What guideline in designing a platter is shown in the picture? 3. “Two items on a plate often look unbalanced, but adding a garnish completes the picture.” What guideline in designing a platter is being meant by the statement? 4. “Too small a plate makes an overcrowded, jumbled, messy appearance. Too large a plate makes the portion looks skimpy.” What fundamental of plating is being referred to? 5. “Use centerpiece to emphasize and strengthen the design by giving it direction and height.” What guideline in designing a platter is being meant by the statement? Test II. Directions: Give what is asked. Identify the Basic Plating Principles and -

- guidelines in designing the Platter being referred to. Choose your answer -

- from the choices below. Write the letter of your answer in your test notebook.

a. balance

b. portion size

c. arrangement on the plate

d. Plan ahead

e. Make the Garnish

f. Get the movement into the design

g. Simple Design is best

h. Give the Design a Focal point

i. Grosse Piece

j. shapes

_____1. It refers to arranging food items that make the eyes move across the platter

- following the lines you have set up.

_____ 2. Colors, shapes, flavor and texture are important factors to achieve this so -

- called sense of equilibrium in plating.

WHAT‟S MORE


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_____ 3. This refers to the use of garnish to balance out a plate by providing -

- additional element.

_____ 4. It is used as the basis for the sizes of plate to be used.

_____ 5. It utilizes a sketch or layout that indicates the centerpiece, slices of foods -

- and garnishes and is being made before the actual appetizer preparation -

- and presentation.

_____ 6. It utilizes the simple arrangement for easier serving, more appetizing and -

- still attractive even when half of the food item on the platter is consumed by -

- the guest.

_____ 7. It is another term for centerpiece.

_____ 8. It is one of the factors in plate presentation that uses the different vegetable

- cuts to achieved great flexibility of showcasing the food item.

_____ 9. This refers to the arrangement of food item on the plate following the -

- fundamentals of plating.

_____ 10. It is achieved by using the centerpiece to emphasize and strengthen the -

- design by giving it direction and height.

Directions: Answer the questions that follow.Write your answer in your test notebook. 1.Why should appetizers be served with accompaniments?

2. What things should be considered in presenting appetizers?

3. Why is portion size important in presenting appetizers as well as any other food

items/dishes?

4. How can we ensure food safety in preparing and presenting appetizers?

Directions: Using available ingredients at home or in the locality, present one

appetizer that you know following the fundamentals of plating. Please do make a

project plan. You can choose to take a photo or video of you while preparing and

presenting your chosen appetizer. Submit your output to your teacher. Your output

will be rated using the rubrics below.

WHAT I HAVE LEARNED

WHAT I CAN DO


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ITEMS TO BE EVALUATED

Very Good

Good

Fair

Poor

A. PRODUCTS

1.General Appearance (40 %) (20) (18) (16) (14)

a. The appetizer is attractive to look at and appetizing.

b. The appetizer has good color combination

2. Nutritive Value (20 %) (20) (18) (16) (14)

a. The appetizer is highly nutritious.

B. PROCEDURES

1.Use of resources (20 %) (7) (6) (5) (4)

a. Learner keeps working table orderly while preparing the ingredients.

b. Learner uses only the proper and needed utensils and dishes.

c. Learner uses time-saving techniques and devices.

2.Cleanliness and sanitation (20 %) (10) (8) (6) (4)

a. Learner is well-groomed and properly dressed for cooking, uses a clean apron, hairnet, hand towels and pot holders.

b. Learner observes proper sanitary handling of food.

SCORE:

Test I. Directions: Read the following statements below. Choose your answer from

the options given. Write the letter of your answer in your test notebook.

1. It is an act of arranging food item on the individual plate immediately before its

serving.

a. garnishing b. cooking c. plating d. serving

2. It is a basic element of plating that refers to ensuring the main ingredient

stand out and pay equal attention to the support.

a. highlight the key Ingredient c. get the right portion size

b. create a framework d. balance the dish

3. Which of the following is important in costing?

a. balance b. portion size c. garnish d. framework

4. The following are required in the process of plate presentation, EXCEPT

a. skills b. style c. creativity d. framework

5. What is the popular accompaniment to potato chips, crackers and raw -

- vegetables?

a. chips and dips b. petite salad c. fruits d. peppercorns

ASSESSMENT


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Test II. Directions: Classify the following appetizers as well the Fundamentals

- - of Plating evident in the picture. Write your answer inyour test notebook.

Picture of Appetizer Name of Appetizer Fundamentals of Plating Evidently used

1. 6.

2. 7.

3. 8.

4. 9.

5. 10.

Test III. Directions: Write Deal if the statement is True about Presenting Appetizers;

.. if its not True, write the word/s that makes the statement wrong.

_____ 1. Use garnish to balance out a plate by providing additional element.

_____ 2. The plates, utensils and storage for food should also be cleaned and dry.

_____ 3. It is important to match portion sizes with plate sizes.

_____ 4. It is okay not to apply logical balance of portion in plate presentation.


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_____ 5. Cocktail appetizers are made of seafood or fruit, usually with a tart or tangy

...... sauce. These appetizers are always served chilled, often on a bed of -

- chocolates

_____ 6. Once a piece of food has touched the tray, you can remove it.

A plate of food looks more appealing when there‟s mediocre level of - _____ 7.

- contrast in colors.

_____ 8. Simple arrangement is easier to serve, more appetizing, and still attractive -

- when half consumed by the guest.

_____ 9. Some appetizers require no accompaniment.

_____ 10. Centerpiece is not always in the center.

Directions: Make a sketch / layout of your chosen appetizer to be prepared and

presented. Apply the fundamentals of Plating as well as the Basic Principles and

Guidelines in platter designing and presentation. Do label your sketch. Follow the

format given. Use a short bondpaper for this activity. Your output will be rated using

the rubric below.

Student‟s Name:

__________________________ Appetizer Recipe Name

(Sketch and Label your chosen Appetizer)

RUBRICS to be used in rating your output:

CRITERIA 20 15 10 5

Clarity of the sketch/layout

Exceptionally clear Generally Clear

Lacks Clarity Unclear

Conciseness & Visual Appeal

The symbols used are advanced

The symbols used are appropriate

The symbols used are somewhat simple

Inadequate

Relevance of the Ingredients used to the chosen appetizer recipe

Highly Relevant Generally relevant

Somewhat Relevant Irrelevant

ADDITIONAL ACTIVITIES


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Note: For answers that vary, the teacher will be the one to check it when you pass

the module.

ANSWER KEYS

WHAT I KNOW

Test I

1

2

3

4

5 Test II

1 J

2 I

3 D

4 E

5 A

6 F

7 C

8 H

9 B

10 G

Test III

Answers Vary

WHAT’S IN

1 Bruschetta

2 tapas

3 Dips

4 canapes

5 Zakuskis

6

8

9

10

11 Answers Vary

12

13

14

15

WHAT’S NEW

1 creativity

2 skills

3 styles

For Nos. 1-3 in any

order

4 plate

5 sketch

6 garnish

7 accompaniments

8 sanitation

9 centerpiece

10 balance

WHAT’S MORE

Test I

1 balance

2 plan ahead

3 make the garnish count

4 portion size

5 give the design a focal

point

(Explanation of the

answers vary)

Test II

1 f

2 a

3 e

4 b

5 d

6 g

7 i

8 j

9 c

10 h

WHAT I HAVE

LEARNED

Answers Vary

WHAT I CAN DO

Answers Vary

ASSESSMENT

Test I

1 C

2 A

3 B

4 D

5 A

Test II

1 Deal

2 Deal

3 Deal

4 okay not to apply

5 chocolate

6 you can remove it

7 mediocre

8 Deal

9 Deal

10 Deal

ASSESSMENT

Test III

1 hors d‟oeuvres

2 cocktail (shrimp)

3 relishes

4 canape

5 canape

6 arrangement on the

plate

7 portion size/balance

8 arrangement on the

plate/ balance

9 balance/ portion size

10 balance/ portion size

ADDITIONAL

ACTIVITIES

Answers Vary


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REFERENCES

Printed Materials

Department of Education.Bureau of Secondary Education,Curriculum Guide

w for Cookery 9

Kong, Aniceta S., et.al., (2016)Technical Vocational Livelihood Education-

Cookery Manual Module 1 of 2 First Edition, pp. 82-84.

Merriam-Webster‟s Collegiate Dictionary Eleventh Edition (2003).Springfield, -

- Massachusetts :Merriam-Webster, Inc.

Internet Sources

https://www.google.com/search?q=plated+appetizers+images&source=lnms&

tbm=isch&sa=X&ved=2ahUKEwiAq_TK6bXqAhUOGaYKHQzEAxkQ_AUoAX

oECAsQAw&biw=1366&bih=657

https://www.google.com/search?q=plated+appetizers+images&tbm=isch&chip

s=q:plated+appetizers,g_1:fancy:ltSBLQ64mRg%3D&bih=657&biw=1366&hl=

enUS&ved=2ahUKEwiZwfCf6rXqAhXmx4sBHcfmCoYQ4lYoCHoECAEQJA

https://www.google.com/search?q=canape+plating&tbm=isch&hl=en-

US&ved=2ahUKEwiZwfCf6rXqAhXmx4sBHcfmCoYQrNwCKAF6BQgBEIEB&

biw=1349&bih=608

https://www.google.com/search?q=plated+appetizers+images&source=lnms&

tbm=isch&sa=X&ved=2ahUKEwjVxf318LXqAhULM94KHcnTBNgQ_AUoAXo

ECAsQAw

https://www.google.com/search?q=improper+plated+appetizers+images&tbm

=isch&ved=2ahUKEwiCisKs87XqAhVDA6YKHc5YC8kQ2-

cCegQIABAA&oq=improper+plated+appetizers+images&gs_lcp=CgNpbWcQ

A1D8hwdY2pwHYJ-

gB2gAcAB4AIABvQSIAcwHkgEHMy0xLjAuMZgBAKABAaoBC2d3cy13aXota

W1n&sclient=img&ei=IqsBX4LxI8OGmAXOsa3IDA&bih=657&biw=1349&hl=e

n-US

https://www.google.com/search?q=accompaniments+for+appetizers+images&

source=lnms&tbm=isch&sa=X&ved=2ahUKEwjE_bjj9bXqAhUoCqYKHSCcDx

EQ_AUoAXoECA0QAw

https://www.google.com/search?q=appetizers+buffet+table+cartoon&tbm=isc

h&ved=2ahUKEwjl8Lfw2LfqAhU3xYsBHaO2BkoQ2-cCegQIABAA


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https://www.google.com/search?q=plated+appetizers+images&source=lnms&tbm=isch&sa=X&ved=2ahUKEwiAq_TK6bXqAhUOGaYKHQzEAxkQ_AUoAXoECAsQAw&biw=1366&bih=657https://www.google.com/search?q=plated+appetizers+images&source=lnms&tbm=isch&sa=X&ved=2ahUKEwiAq_TK6bXqAhUOGaYKHQzEAxkQ_AUoAXoECAsQAw&biw=1366&bih=657https://www.google.com/search?q=plated+appetizers+images&source=lnms&tbm=isch&sa=X&ved=2ahUKEwiAq_TK6bXqAhUOGaYKHQzEAxkQ_AUoAXoECAsQAw&biw=1366&bih=657https://www.google.com/search?q=plated+appetizers+images&tbm=isch&chips=q:plated+appetizers,g_1:fancy:ltSBLQ64mRg%3D&bih=657&biw=1366&hl=enUS&ved=2ahUKEwiZwfCf6rXqAhXmx4sBHcfmCoYQ4lYoCHoECAEQJAhttps://www.google.com/search?q=plated+appetizers+images&tbm=isch&chips=q:plated+appetizers,g_1:fancy:ltSBLQ64mRg%3D&bih=657&biw=1366&hl=enUS&ved=2ahUKEwiZwfCf6rXqAhXmx4sBHcfmCoYQ4lYoCHoECAEQJAhttps://www.google.com/search?q=plated+appetizers+images&tbm=isch&chips=q:plated+appetizers,g_1:fancy:ltSBLQ64mRg%3D&bih=657&biw=1366&hl=enUS&ved=2ahUKEwiZwfCf6rXqAhXmx4sBHcfmCoYQ4lYoCHoECAEQJAhttps://www.google.com/search?q=canape+plating&tbm=isch&hl=en-US&ved=2ahUKEwiZwfCf6rXqAhXmx4sBHcfmCoYQrNwCKAF6BQgBEIEB&biw=1349&bih=608https://www.google.com/search?q=canape+plating&tbm=isch&hl=en-US&ved=2ahUKEwiZwfCf6rXqAhXmx4sBHcfmCoYQrNwCKAF6BQgBEIEB&biw=1349&bih=608https://www.google.com/search?q=canape+plating&tbm=isch&hl=en-US&ved=2ahUKEwiZwfCf6rXqAhXmx4sBHcfmCoYQrNwCKAF6BQgBEIEB&biw=1349&bih=608https://www.google.com/search?q=plated+appetizers+images&source=lnms&tbm=isch&sa=X&ved=2ahUKEwjVxf318LXqAhULM94KHcnTBNgQ_AUoAXoECAsQAwhttps://www.google.com/search?q=plated+appetizers+images&source=lnms&tbm=isch&sa=X&ved=2ahUKEwjVxf318LXqAhULM94KHcnTBNgQ_AUoAXoECAsQAwhttps://www.google.com/search?q=plated+appetizers+images&source=lnms&tbm=isch&sa=X&ved=2ahUKEwjVxf318LXqAhULM94KHcnTBNgQ_AUoAXoECAsQAwhttps://www.google.com/search?q=improper+plated+appetizers+images&tbm=isch&ved=2ahUKEwiCisKs87XqAhVDA6YKHc5YC8kQ2-cCegQIABAA&oq=improper+plated+appetizers+images&gs_lcp=CgNpbWcQA1D8hwdY2pwHYJ-gB2gAcAB4AIABvQSIAcwHkgEHMy0xLjAuMZgBAKABAaoBC2d3cy13aXotaW1n&sclient=img&ei=IqsBX4LxI8OGmAXOsa3IDA&bih=657&biw=1349&hl=en-UShttps://www.google.com/search?q=improper+plated+appetizers+images&tbm=isch&ved=2ahUKEwiCisKs87XqAhVDA6YKHc5YC8kQ2-cCegQIABAA&oq=improper+plated+appetizers+images&gs_lcp=CgNpbWcQA1D8hwdY2pwHYJ-gB2gAcAB4AIABvQSIAcwHkgEHMy0xLjAuMZgBAKABAaoBC2d3cy13aXotaW1n&sclient=img&ei=IqsBX4LxI8OGmAXOsa3IDA&bih=657&biw=1349&hl=en-UShttps://www.google.com/search?q=improper+plated+appetizers+images&tbm=isch&ved=2ahUKEwiCisKs87XqAhVDA6YKHc5YC8kQ2-cCegQIABAA&oq=improper+plated+appetizers+images&gs_lcp=CgNpbWcQA1D8hwdY2pwHYJ-gB2gAcAB4AIABvQSIAcwHkgEHMy0xLjAuMZgBAKABAaoBC2d3cy13aXotaW1n&sclient=img&ei=IqsBX4LxI8OGmAXOsa3IDA&bih=657&biw=1349&hl=en-UShttps://www.google.com/search?q=improper+plated+appetizers+images&tbm=isch&ved=2ahUKEwiCisKs87XqAhVDA6YKHc5YC8kQ2-cCegQIABAA&oq=improper+plated+appetizers+images&gs_lcp=CgNpbWcQA1D8hwdY2pwHYJ-gB2gAcAB4AIABvQSIAcwHkgEHMy0xLjAuMZgBAKABAaoBC2d3cy13aXotaW1n&sclient=img&ei=IqsBX4LxI8OGmAXOsa3IDA&bih=657&biw=1349&hl=en-UShttps://www.google.com/search?q=improper+plated+appetizers+images&tbm=isch&ved=2ahUKEwiCisKs87XqAhVDA6YKHc5YC8kQ2-cCegQIABAA&oq=improper+plated+appetizers+images&gs_lcp=CgNpbWcQA1D8hwdY2pwHYJ-gB2gAcAB4AIABvQSIAcwHkgEHMy0xLjAuMZgBAKABAaoBC2d3cy13aXotaW1n&sclient=img&ei=IqsBX4LxI8OGmAXOsa3IDA&bih=657&biw=1349&hl=en-UShttps://www.google.com/search?q=improper+plated+appetizers+images&tbm=isch&ved=2ahUKEwiCisKs87XqAhVDA6YKHc5YC8kQ2-cCegQIABAA&oq=improper+plated+appetizers+images&gs_lcp=CgNpbWcQA1D8hwdY2pwHYJ-gB2gAcAB4AIABvQSIAcwHkgEHMy0xLjAuMZgBAKABAaoBC2d3cy13aXotaW1n&sclient=img&ei=IqsBX4LxI8OGmAXOsa3IDA&bih=657&biw=1349&hl=en-UShttps://www.google.com/search?q=improper+plated+appetizers+images&tbm=isch&ved=2ahUKEwiCisKs87XqAhVDA6YKHc5YC8kQ2-cCegQIABAA&oq=improper+plated+appetizers+images&gs_lcp=CgNpbWcQA1D8hwdY2pwHYJ-gB2gAcAB4AIABvQSIAcwHkgEHMy0xLjAuMZgBAKABAaoBC2d3cy13aXotaW1n&sclient=img&ei=IqsBX4LxI8OGmAXOsa3IDA&bih=657&biw=1349&hl=en-UShttps://www.google.com/search?q=accompaniments+for+appetizers+images&source=lnms&tbm=isch&sa=X&ved=2ahUKEwjE_bjj9bXqAhUoCqYKHSCcDxEQ_AUoAXoECA0QAwhttps://www.google.com/search?q=accompaniments+for+appetizers+images&source=lnms&tbm=isch&sa=X&ved=2ahUKEwjE_bjj9bXqAhUoCqYKHSCcDxEQ_AUoAXoECA0QAwhttps://www.google.com/search?q=accompaniments+for+appetizers+images&source=lnms&tbm=isch&sa=X&ved=2ahUKEwjE_bjj9bXqAhUoCqYKHSCcDxEQ_AUoAXoECA0QAwhttps://www.google.com/search?q=appetizers+buffet+table+cartoon&tbm=isch&ved=2ahUKEwjl8Lfw2LfqAhU3xYsBHaO2BkoQ2-cCegQIABAAhttps://www.google.com/search?q=appetizers+buffet+table+cartoon&tbm=isch&ved=2ahUKEwjl8Lfw2LfqAhU3xYsBHaO2BkoQ2-cCegQIABAA

15

https://www.google.com/search?q=chef+image+cartoon&tbm=isch&chips=q:c

hef+image+cartoon,g_1:clipart&hl=en-

US&ved=2ahUKEwiumoXEzbfqAhUTA6YKHSAzAdkQ4lYoCXoECAEQIA

https://www.google.com/search?ei=Hr0CX_BLyZevvA_f84bgCA&q=appetizer

s+that+uses+portion+size+images&oq=appetizers+that+uses+portion+size+i

mages&gs_lcp=CgZwc3ktYWIQAzoECAAQR1C4jTZYmoI3YIiJN2gAcAF4AIA

BoxSIAd19kgENMi00LjYtMi4yLjEuNJgBAKABAaoBB2d3cy13aXo&sclient=ps

y-ab&ved=0ahUKEwjw0szR-LfqAhXJy4sBHd-5AYwQ4dUDCAw&uact=5


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https://www.google.com/search?q=chef+image+cartoon&tbm=isch&chips=q:chef+image+cartoon,g_1:clipart&hl=en-US&ved=2ahUKEwiumoXEzbfqAhUTA6YKHSAzAdkQ4lYoCXoECAEQIAhttps://www.google.com/search?q=chef+image+cartoon&tbm=isch&chips=q:chef+image+cartoon,g_1:clipart&hl=en-US&ved=2ahUKEwiumoXEzbfqAhUTA6YKHSAzAdkQ4lYoCXoECAEQIAhttps://www.google.com/search?q=chef+image+cartoon&tbm=isch&chips=q:chef+image+cartoon,g_1:clipart&hl=en-US&ved=2ahUKEwiumoXEzbfqAhUTA6YKHSAzAdkQ4lYoCXoECAEQIAhttps://www.google.com/search?ei=Hr0CX_BLyZevvA_f84bgCA&q=appetizers+that+uses+portion+size+images&oq=appetizers+that+uses+portion+size+images&gs_lcp=CgZwc3ktYWIQAzoECAAQR1C4jTZYmoI3YIiJN2gAcAF4AIABoxSIAd19kgENMi00LjYtMi4yLjEuNJgBAKABAaoBB2d3cy13aXo&sclient=psy-ab&ved=0ahUKEwjw0szR-LfqAhXJy4sBHd-5AYwQ4dUDCAw&uact=5https://www.google.com/search?ei=Hr0CX_BLyZevvA_f84bgCA&q=appetizers+that+uses+portion+size+images&oq=appetizers+that+uses+portion+size+images&gs_lcp=CgZwc3ktYWIQAzoECAAQR1C4jTZYmoI3YIiJN2gAcAF4AIABoxSIAd19kgENMi00LjYtMi4yLjEuNJgBAKABAaoBB2d3cy13aXo&sclient=psy-ab&ved=0ahUKEwjw0szR-LfqAhXJy4sBHd-5AYwQ4dUDCAw&uact=5https://www.google.com/search?ei=Hr0CX_BLyZevvA_f84bgCA&q=appetizers+that+uses+portion+size+images&oq=appetizers+that+uses+portion+size+images&gs_lcp=CgZwc3ktYWIQAzoECAAQR1C4jTZYmoI3YIiJN2gAcAF4AIABoxSIAd19kgENMi00LjYtMi4yLjEuNJgBAKABAaoBB2d3cy13aXo&sclient=psy-ab&ved=0ahUKEwjw0szR-LfqAhXJy4sBHd-5AYwQ4dUDCAw&uact=5https://www.google.com/search?ei=Hr0CX_BLyZevvA_f84bgCA&q=appetizers+that+uses+portion+size+images&oq=appetizers+that+uses+portion+size+images&gs_lcp=CgZwc3ktYWIQAzoECAAQR1C4jTZYmoI3YIiJN2gAcAF4AIABoxSIAd19kgENMi00LjYtMi4yLjEuNJgBAKABAaoBB2d3cy13aXo&sclient=psy-ab&ved=0ahUKEwjw0szR-LfqAhXJy4sBHd-5AYwQ4dUDCAw&uact=5https://www.google.com/search?ei=Hr0CX_BLyZevvA_f84bgCA&q=appetizers+that+uses+portion+size+images&oq=appetizers+that+uses+portion+size+images&gs_lcp=CgZwc3ktYWIQAzoECAAQR1C4jTZYmoI3YIiJN2gAcAF4AIABoxSIAd19kgENMi00LjYtMi4yLjEuNJgBAKABAaoBB2d3cy13aXo&sclient=psy-ab&ved=0ahUKEwjw0szR-LfqAhXJy4sBHd-5AYwQ4dUDCAw&uact=5

For inquiries or feedback, please write or call:

Department of Education: Division of Cebu Province

Office Address: IPHO Bldg., Sudlon, Lahug, Cebu City

Telefax: (032) 255-6405

Email address: [email protected]


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Technology and Livelihood Educationbnvhsmodules.com/wp-content/uploads/2020/10/9...You are reading the COOKERY - Grade 9: First Quarter Alternative Delivery Mode (ADM) Module on “Present