Objectives
Topic/s
Classify appetizers according to the ingredients used
● Apply helpful tips in preparing appetizers
● Preparing and serving appetizers
Health and safety practices in preparing appetizers
●
ASSESS Learning
Detect and Write
Instructions: Identify and read the statement carefully and write the correct word that
describes the statement.
1. Butter, cream or finely chopped meat or fish placed on top of canapé
base.
2. Holds spreads and garnish for canapés.
3. Adds color, design, texture and flavor to canapé.
4. Small open- faced sandwiches served as appetizer.
5. Serving size of canapés
6. A tiny appetizer or hors d'oeuvres offered to guest seated at their
tables either before or after they have ordered from the menu.
7. A small food item intended to be eaten with wine or other drinks
usually in bars.
8. Slice of Italian bread that is toasted, rubbed with brushed garlic, a
drizzled.
9. Made of seafood or fruit, usually with a tart or tangy sauce.
10. Made from finely chopped meat or fish that are spreadable.