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Introduction To Appetizers

The document discusses different types of appetizers including their classification and recipes. It describes appetizers as small portions of food served before a meal that can stimulate the appetite. Appetizers are classified into categories like cocktails, salads, hors d'oeuvres, canapés, and relishes. They can be served hot or cold. Common appetizer recipes include plates of seafood or meats, stuffed vegetables, sandwiches, dips and vegetables, and pickled items. The document provides details on popular appetizer types and ingredients.

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Corine Joy Tapo
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Download as DOCX, PDF, TXT or read online on Scribd
1K views

Introduction To Appetizers

The document discusses different types of appetizers including their classification and recipes. It describes appetizers as small portions of food served before a meal that can stimulate the appetite. Appetizers are classified into categories like cocktails, salads, hors d'oeuvres, canapés, and relishes. They can be served hot or cold. Common appetizer recipes include plates of seafood or meats, stuffed vegetables, sandwiches, dips and vegetables, and pickled items. The document provides details on popular appetizer types and ingredients.

Uploaded by

Corine Joy Tapo
Copyright
© © All Rights Reserved
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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APPETIZERS

Appetizers play an important part of a man’s meal. The word itself gives its natural meaning.
“Appetizer” stimulates the sensory sense which is the sense of taste. It was originally
introduced by the Athenians as a buffet in the early 3rd century B.C. However, they were
unpopular to start as these tiny meals weren’t followed up with a main course. It was in the
19th century that appetizers truly caught on. Aperitifs came about by the Romans and were
classified as a liquid appetizer that typically contained alcohol. The word itself “appetizer”
starts being used in America and England in the 1860s, though it’s only reason for existence
was to have a word with more of a local flavor than “hors d’oeuvres.”

On the other hand it is said that appetizers are the dishes that can truly be considered Filipino
because we are best known for using our hands to eat the small finger foods that cone with
the first course. They are often served before dinner or at large family lunches.

This lesson deals with different classifications of appetizers and its type, and performed
simple localize appetizer recipe.

HOT AND COLD APPETIZERS

CLASSIFICATION OF APPETIZERS ACCORDING TO INGREDIENTS

Appetizers are classified as cocktail food, appetizers salad, hors d’oeuvres, canapés and
relishes. They usually come in combination of meat, seafood, poultry, fruit, vegetables and
daily products and shell fish. Appetizers can be served as hot and cold depending on how it is
placed in the menu.
I. Cocktail - usually consist of shrimps, lobster, crab meat, shellfish, fruits as well as fruits
and vegetables juices.
II. Appetizer Salads - include pickled herring, chopped chicken livers, and smoked salmon
and stuffed eggs.

III. Hors d’eouvres - while often served preceding a meal, they are served as the food at
cocktail parties involving alcoholic beverages. Hors d’oeuvres (from the French word for
appetizer) can be served hot or cold. They can be eaten standing up, rather than seated at a
formal dining table. When guests have just arrived at a venue, they’re typically coming from
someplace else and they’re hungry. Rather than feed them a big meal immediately upon
arrival, appetizers fulfill the need for some food while they can also stand around talking with
friends and family before the main meal.

a. Hot Hors d’oeuvres are served between the soup and fish course. In today’s shortened
menus, they are often served instead of hot entrée. The size and richness depend upon the
composition of menu. Many hot hors d’oeuvres are suited for serving a small a la carte
dishes, and usually described as hot dish. b. Cold hors d’oeuvres should stimulate appetite,
and therefore should always be served at the first course in the menu.

Before this lesson starts, let us have a short recap on the meaning of Hors D’ Oeuvres.

Hors D’ Oeuvres are small portion of high seasoned foods, 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.

Hot and Cold Appetizers

Hors d’eouvres is often served preceding a meal; they are served as the food at cocktail
parties involving alcoholic beverages. A. HOT HORS D’OEUVRES are served between the
soup and fish course. In today’s shortened menus, they are often served instead of hot entrée.
The size and richness depend upon the composition of menu. Many hot hors d’oeuvres are
suited for serving a small ala carte dishes, and usually described as hot dish.
B. COLD HORS D’OEUVRES should stimulate appetite, and therefore should always be
served at the first course in the menu. There are five types of cold hors d’oeuvres, and they
are served as follows:

* Plate of Hors d’oeuvres may consist of shrimps, smoked beef, poached egg, Spanish
sardines and lettuce, sauce can be served at the side.

* Grisson Platter may consist of two kinds of cold meat, such as ham, smoked beef, peppered
ham. Sauce can be served at the side.

* Hors d’oeuvres Platter. A well-presented platter with a limited choice of simple or more
expensive foods. The basic rules is “small quantity, but big in quality” and at the same time
attractively served.
It may consist of shrimps with jelly, asparagus tip with mushrooms, sardines with onion
rings, tomatoes stuffed with salad and chicken loaf.

* Assorted hors d’oeuvres can be served in special portioned platters with dishes or even
from a serving cart.
IV. Canapés - they are tiny open-faced sandwiches, of bite size and usually high flavored or
tangy.

Canapés Consists of Three Parts


a. Base – holds the spread and garnish. Crackers and toasts are firmer and give a pleasing
texture and crispness to the canapé. Suggestions for canapés bases are:

b. Spread - placed on top of the base so the garnish sticks to it without falling off.
Three types of spreads
1. Flavored butter – made from softened butters with flavorings.
2. Flavored Cream Cheese-made from flavored butters, except cream cheese substituted for
the butter. Mixture of cream and butter can be used.
3. 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.
c. 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.
V. Relishes - this includes carrots and curl lettuce, cucumber sticks, turnips, horse radish,
celery hart, black olives, green olives, peanut, chips and shrimps cropeck. Relishes include
two categories:

1. Raw vegetables with dips


There are known as crudités (croo-dee-tays). Cru in French means “raw”. Common bite size,
cut raw vegetables served with dips are: Celery, Radishes, Green and Red pepper, Zucchini,
Cucumber, Cauliflower, Broccoli florets, Broccoli, Carrots, Cherry Tomatoes.
Dips – accompaniment to raw vegetables, and sometime potato chips and crackers. Any
mixture of spreads can be used as dips. Proper consistency is important to any dip. It must not
be so thick that it cannot be scooped up without breaking the cracker. It must be thick enough
to stick to the items used as dippers. Thin or soften them by adding mayonnaise, cream or
other appropriate liquid. Sauces and salad dressings can be used as dips.
2. Pickled items. Includes variety of items like cucumber pickles, olives, watermelon pickles,
pickled peppers, spiced beets, and other preserved fruits and vegetables.
WORD SEARCH PUZZLE: Look for the twenty (20) words inside the puzzle. Words that
are related to the topics discussed. Encircle and write the words that you can find.

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