Commercial Cooking 10, 20, 30
COOK13
Module 13: Appetizers and Hors d’oeuvres (Optional)
Outcome
Prepare and present a variety of hors d’oeuvres and appetizers.
Indicators
| (a) | Investigate the difference between hors d’oeuvres, canapés and appetizers. |
| (b) | Research purpose and variety of hors d’oeuvres. |
| (c) | Collaborate with peers to determine characteristics (e.g., taste, visual appeal and aroma) of high quality hors d’oeuvres. |
| (d) | Plan, prepare and present canapés, relishes and dips (e.g., guacamole, salsa, hummus and tzatziki). |
| (e) | Investigate various methods of serving hors d’oeuvres. |
| (f) | Practise appropriate personal hygiene and the use of personal protective equipment (PPE). |
| (g) | Practise food safety standards when preparing, serving and storing hors d’oeuvres and appetizers. |
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