Scribd
Upload
148 views

Coverage For Exam in T.L.E: - Sea Urchins - Cockles - Sturgeon - Garlic

The document provides information on appetizers including their history and types. It discusses appetizers introduced by ancient Athenians and types they served such as sea urchins, cockles, and sturgeon. It then defines and describes different types of appetizers like canapés, which are small slices of bread with a spread and garnish, and crudités, which are raw vegetable sticks for dipping. The document also outlines various kitchen tools used for preparing appetizers and provides examples of ingredients for making popular appetizer items like canapés.

Uploaded by

Regie Gonzaga
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
148 views

Coverage For Exam in T.L.E: - Sea Urchins - Cockles - Sturgeon - Garlic

The document provides information on appetizers including their history and types. It discusses appetizers introduced by ancient Athenians and types they served such as sea urchins, cockles, and sturgeon. It then defines and describes different types of appetizers like canapés, which are small slices of bread with a spread and garnish, and crudités, which are raw vegetable sticks for dipping. The document also outlines various kitchen tools used for preparing appetizers and provides examples of ingredients for making popular appetizer items like canapés.

Uploaded by

Regie Gonzaga
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
You are on page 1/ 6

COVERAGE FOR EXAM IN T.L.

ATHENIANS.- INTRODUCED APOETIZER IN EARLY 3RD CENTURY B.C.


KINDS OF APPETIZERS THEY SERVE
- SEA URCHINS
- COCKLES
- STURGEON
- GARLIC

1. CANAPE
– MADE OUT OF THIN SLICES OF BREAD IN DIFFERENT SHAPES
_ IT IS A FINGER FOOD CONSISTING OF THREE PARTS:
BASE , A SPREAD , OR TOPPING AND GARNISH
2 . CRUDITES
- RAW VEGETABLES USED FOR DIPPING.
- FRENCHED APPETIZERS COMPRISING SUCED OR WHOLE RAW

APPETIZER – ARE FOOD WHICH STIMULATE THE APPETITE THROUGH


THEIR ATTRACTIVE APPERANCE, FRAGRANCE OR APPEALING FLAVOR.
HORS ‘ DEOUVRES – THEY ARE SERVED AS THE FOOD AT COCKTAIL
PARTILES INVOLVING ALCOHOLIC BEVERAGE.
PLATING – IS A KEY OF PRESENTING FOOD IN ATTRACTIVE WAY.
MISE EN PLACE – IS A FRENCH TERM WHICH MEANS “ SET IN PLACE “
THAT IS YOU HAVE EVERYTHING READY TO COOK AND
IN ITS PLACE.THESE ARE ADVANCE PREPARATION
THAT YOU NEED TO PERFORM TO SAVE TIME
APERITIFS – CAME ABOUT BY THE ROMANS AND WERE CLASSIFIED AS A
LIQUID APPETIZER THAT TYPICALLY CONTAINED ALCOHOL.
KITCHEN TOOLS AND EQUIPMENT
1. Ball Cutter – sharp edged scoop for cutting
out balls of fruits and vegetables.
2. Rubber spatula – used to scrape off
contents of bowls.
3. Channel knife – small hand tool in making
garnishes.
4. Spatula – used for manipulating foods like
spreading.
5. Wire Whip – used for mixing thinner
liquids.
6. Zester – used to remove zest or citrus peels
in thin strips.
7. French knife – for chopping, slicing and
dicing.
8. Paring knife – used for trimming and
paring fruits and vegetables.
9. Butter curler – used for making butter
curls.
10. Cutting board – board for cutting fruits
and vegetables.
11. Kitchen shear – cutting device for
ingredients like scissors.
12. Potato Masher – designed to press potato
and cooked vegetables.
13. Chiller – for keeping cold foods chilled for
service.
14. Oven – for baking

2
Classification of Appetizers:
1. Cocktails– are usually juices of orange,
pineapple, grapefruit or tomatoes served with
cold salad dressings. It may be in the form of
a fruit or vegetable juice mixed with little
alcoholic beverage or seafood like shrimps,
crabs, or lobsters served with slightly
seasoned sauce.
2. Hors D’ Oeuvres -refers to small portions of
highly seasoned foods. It is a combination of
canapés, olives, stuffed celery, pickled
radishes, and fish. It is served on individual
plate when guests are seated. Sometimes this
is simply placed on a platter and passed
around. Hors d’oeuvres are served cold or hot.
3. Canapé– are made out of thin slices of
bread in different shapes. The bread may be
toasted, sautéed in butter or dipped in a well-
seasoned mixture of egg, cheese, fish, or meat
then deep-fat fried. It is a finger food
consisting of three parts: a base, a spread or
topping and garnish. They could be served hot
or cold. There are no set recipes for the
making of canapés. You may create your own
combination of several different colored items
on the cut pieces of bread, toasted or fried
and biscuits etc. The larger canapés are
termed as ZAKUSKIS after the Chef Zakuski.
4 . Relishes/Crudités – are pickled item which
are raw, crisp vegetables such as julienne
carrots or celery sticks. Relishes are generally
placed before the guest in a slightly, deep,
boat shape dish.

3
5. Petite Salad – are small portions and
usually display the characteristics found in
most salad.
6. Chips and Dips- are popular
accompaniments to potato chips, crackers,
and raw vegetables. Proper consistency in the
preparation is important for many dip. It must
not be so thick that it cannot be scooped up
without breaking the chip or crackers, but it
must be thick enough to stick to the items
used as dippers.
7. Fresh Fruits and Vegetables – are the
simplest appetizer. Fruits are good appetizers
because they give an attractive appearance,
fragrance, appealing taste and delicious
flavor. For example, you could serve a platter
of thinly sliced cucumbers, chunks of red bell
pepper and baby carrots. For a fruit tray,
consider serving red and green grapes, as well
as chunks of mango with toothpicks inserted
in them. Since appetizers should always easy
to pick up with the fingers, it should never be
drippy or messy so you need to avoid certain
fruits or veggies (for example, chunks of
avocado or watermelon are probably not the
best appetizer choices).
8. Finger foods– are variety of appetizers
wherein the only requirement is that you keep
everything small enough to be picked up with
the fingers and eaten with little mess.

4
The following are examples of appetizers
including the materials/ingredients on how to
prepare them.
Canapés
Canapés – bite-size open faced sandwiches
consist of tiny portions of food presented on
bases of bread, toast, or pastry easily handled
and eaten.
Canapés Consists of Three Parts
1. Base – holds the spread and garnish.
Crackers and toasts are firmer and give a
pleasing texture and crispness to the canapes.
2. Spread – placed on top of the base so the
garnish sticks to it without falling off.
Three types of spreads
a.) Flavored butter – made from softened
butters with flavorings.
b) Flavored Cream Cheese-made from flavored
butters, except cream cheese is substituted for
the butter. Mixture of cream and butter can be
used.
c) Meat or Fish salad spreads – made from
finely chopped meat or fish that are
spreadable. Seasons should be checked
carefully to make the spread more stimulating
to the appetite.
3. Garnish – any food item or combination of
items placed on top of the spread which
usually gives color, design, and texture or
flavor accent to the canapé.
Food items used to decorate canapés
a) Vegetables, pickles and relishes
Radish slices Pickled onions Tomatoes Olives

5
Chutney Parsley
Pickles Asparagus tips Capers Cucumber
slices Pimiento
b) Fish
Smoked oysters Smoked
Salmon Shrimp
Caviar Tuna flakes Sardines Lobster chunks or
slices
c) Meats
Ham Salami Roast Beef Chicken or Turkey
d) Cheese, hard cooked egg slices

You might also like