PREPARING
APPETIZERS
APPETIZERS
Is the second meal to be
served after the soup. You must be
able to know the nature of every
appetizer to be served for the
appropriate ocassion and this
lesson will teach you how to
prepare a variety.
CLASSIFICATIONS OF
APPETIZERS
Appetizers are classified into
7 and these are :
CANAPES – BITE SIZE
FRIES
Barbeque Chicken Bites
MEAT BALLS
• COCKTAILS-MOSTLY SEAFOODS
W/ ALCOHOLIC BEVERAGES
• RELISHES- RAW VEGETABLES
AND PICKLED ITEMS
Pickled Items
Raw Vegetables
DIPS- FLAVORED SUBSTANCES
Strawberry Fruit Dip
Fried Tofu With Soya
• HORS D’ OEUVRES- MEALS
OUTSIDE THE MENU STATED
SALADS-SEAFOOD
MIXTURES
• SOUPS-LIGHT OR CREAMED
SOUPS
Carrot Soup
Chicken Enchilada Soup
VARIETIES OF APPETIZERS
Hors d’ oeuvres may be served at
the table; for ex. As a part of the
sit-down meal; or they may be
served before sitting at the table.
Hors d’ oeuvres prior to a meal are
either stationary or passed hors d’
oeuvres are also referred to as butler
style.
CANAPES
A Canapé is a small, prepared and usually
decorative Hors d’oeuvres , held in the fingers and
often eaten in one bite. Because they are often served
during cocktail hours , it is often desired that a
canapé be either salty or spicy in order to encourage
guest to drink or eat more. A canapé may also be
referred to as finger food, although not all finger
food are canapés. Crackers or small slices of bread or
toast or puff pastry, cut into various shapes, serve as
the base for savory butters or pastes, often topped
with canopy of such savory food as meat, cheese,
fish, caviar, foie gras,purees or relish.
CRUDITES
These are traditional French appetizers
comprised of grated raw vegetables
soaked in vinaigrette. Crudités often
include carrot sticks, pepper strips,
celery sticks and asparagus in much the
same way as the English word “crude”,
from Latin. The Latin word “crud's” simply
means raw. After that, it was refined to
“Cruditas”,which means “undigested
food” and then on to “crudie” in French.
SNACK FOOD
Snack food (commonly shortened to snack)
is seen in Western culture as a type of
food not meant to be eaten as a main meal
of the day. Rather it is intended to assuage
a person’s hunger between meals,
providing a brief supply of energy for the
body, or as a food item consumed between
meals purely for the enjoyment of its
taste. It includes chips, cookies and other
finger food available in the refrigerator or
convenience store.
CHEESE
Cheese is a solid made from the milk of
cows, goats, sheep and other mammals.
Cheese is made by coagulating milk by
first acidification with a bacterial
culture and then employing an enzyme,
rennet to cingulate the milk to “curds and
whey". The precise bacteria and
processing of the curds play a role in
defining the texture and flavor of most
cheeses also feature molds, either on the
outer rind or throughout.
SAUSAGES
Sausage is a type of food usually consisting of ground
meat, animal fat, salt and spices and sometimes other
ingredients such as herbs, sometimes packed in a
casing. Sausage making is a very old food preservation
technique
Historically the casing has been the intestines of the
animal, though it is know generally synthetic. Sausage
may be fresh or preserved by curing or smoking.
There is no consensus on whether similar products that
are not packed in casing such as pate, meatloaf,
scrapple and head cheese should be considered
sausages. Besides being eaten on its own, sausage is
also used as an ingredient in other foods.
DUMPLINGS
Dumplings are meat with coating of starch
and are seasoned with herbs and spices to
tickle your palate and taste buds.
Dumplings may be any of a wide variety of
dishes, both sweet and savory in several
different cuisines. They either made from
balls of dough or are small parcels of food
encased in pastrydough or leaves they
usually undergo a further treatment by
steaming them or submerging them in
boiling oil.
BRUSCHETTA
A Bruschetta is a food originated in central Italy
during the 15th century. It consists of grilled
bread rubbed with garlic and topped with extra
virgin olive oil, salt and pepper. Variations may
include toppings of spicy red pepper, tomato,
vegetables, beans, cured meat, and/or cheese;
the most popular American recipe involves basil,
fresh, mozzarella and tomato. Bruschetta is
usually served as a snack or appetizer. In
Tuscany, bruschetta is called fettunta, meaning
“oiled slice”.
