Food Studies 10, 20, 30
FOOD40
Module 40: Appetizers and Hors d’oeuvres (Optional)
Outcome
Prepare a variety of appetizers and hors d’oeuvres.
Indicators
| (a) | Explore the similarities and differences between appetizers and hors d’oeuvres. |
| (b) | Examine the purpose of appetizers and hors d’oeuvres. |
| (c) | Investigate the characteristics (e.g., visual appearance, taste, texture) of high-quality appetizers and hors d’oeuvres. |
| (d) | Explain the importance of appetizer and hors d’oeuvre presentation. |
| (e) | Compare (e.g., cost, convenience, taste, nutritional value) homemade appetizers and hors d’oeuvres with purchased convenience appetizers and hors d’oeuvres. |
| (f) | Research appetizer and hors d’oeuvres recipes of interest. |
| (g) | Estimate the number of appetizers or hors d’oeuvres per person required for a social gathering. |
| (h) | Plan for and prepare basic appetizers and hors d’oeuvres for a variety of purposes. |
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