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Classification of Appetizer

This document classifies and describes different types of appetizers: 1. Cocktails are fruit or vegetable juices mixed with small amounts of alcohol or seafood. 2. Hors d'oeuvres are small portions of highly seasoned foods like canapes, olives, and fish served on individual plates. 3. Canapes are slices of toasted or fried bread topped with spreads, meats, cheeses or fish. It provides descriptions and examples of different appetizer types commonly served.

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Tiburcio Jayzel
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158 views43 pages

Classification of Appetizer

This document classifies and describes different types of appetizers: 1. Cocktails are fruit or vegetable juices mixed with small amounts of alcohol or seafood. 2. Hors d'oeuvres are small portions of highly seasoned foods like canapes, olives, and fish served on individual plates. 3. Canapes are slices of toasted or fried bread topped with spreads, meats, cheeses or fish. It provides descriptions and examples of different appetizer types commonly served.

Uploaded by

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

OF APPETIZER
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
juice.
TYPES OF APPETIZER
2. HORS D’ OEUVRES
• Small portion of highly seasoned
foods, it is a combination of canapes,
olives, stuffed celery, pickled
radishes, and fish.
• It is served on individual plate when
guests are seated.
• It is serve cold or hot.
3. CANAPE
• Made out of thin slices of bread in different
shapes. The bread may be toasted, sauteed 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.
4. RELISHES/ CRUDITES
• Are pickled item which are raw,
crisp vegetables such as julienne
carrots or celery sticks
• Generally placed before the guest
in a slightly, deep, boat shape
dish.
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 chips or crackers, but it must be
thick enough to stick to the items used as
dippers.
7. FRESH FRUITS AND VEGETABLES

• The simplest appetizer


• Fruits are good appetizers
because they give an attractive
appearance, fragrance,
appealing taste and delicious
flavor.
Hungry?

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