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Classification of Appetizers According To Ingredients

This document classifies appetizers according to their ingredients. It discusses the history of appetizers originating in ancient Athens and evolving into a standard part of meals. Appetizers are classified into 8 main categories: cocktails, hors d'oeuvres, canapés, relishes/crudités, petite salads, chips and dips, fresh fruits and vegetables, and smaller portions of main dishes. The classifications are based on the primary ingredients used such as juices, breads, pickled vegetables, salads, chips, fruits, vegetables, and meats.

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Elrose Jean Alloso Tocao
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85 views

Classification of Appetizers According To Ingredients

This document classifies appetizers according to their ingredients. It discusses the history of appetizers originating in ancient Athens and evolving into a standard part of meals. Appetizers are classified into 8 main categories: cocktails, hors d'oeuvres, canapés, relishes/crudités, petite salads, chips and dips, fresh fruits and vegetables, and smaller portions of main dishes. The classifications are based on the primary ingredients used such as juices, breads, pickled vegetables, salads, chips, fruits, vegetables, and meats.

Uploaded by

Elrose Jean Alloso Tocao
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
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CLASSIFICATION OF APPETIZERS ACCORDING TO INGREDIENTS

History of Appetizer

Appetizers were originally introduced by the Athenians as a buffet in the early third century B.C. They
would serve sea urchins, cockles, sturgeon, and garlic. However, they were unpopular to start as these tiny
meals weren't followed up with a main course, leaving everyone hungry and wanting more. It wasn't until the
nineteenth century that appetizers truly caught on, as meals evolved into more of a structured ordeal.

Aperitifs came about by the Romans and were classified as a liquid appetizer that typically contained
alcohol. In addition to inciting hunger like food appetizers, the purpose for aperitifs were also meant to help
with the imminent digestion process. These drinks would be shared from a single glass and passed around the
table to all members of the eating party. Aperitifs are still utilized today, typically with the company of food
appetizers.

The word itself, "appetizer," starting being used in the Americas and England in the1860s, though it's
only reason for existence was to have a word with more of a local flavor than "hors d'oeuvres." For a time,
appetizers would be served between the main course and dessert as a refresher, but by the twentieth century
they had taken their place as a precursor to the main course.

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 come with the first course. Appetizers
can include anything from fish to meat, nuts and chips. They are often served before dinner or at large family
lunches.

This lesson deals with the equipment used in the production of appetizers, classifications of appetizers,
identification of ingredients used for appetizers, preparation and presentation of attractive appetizers according
to enterprise standards.

Appetizers are foods which stimulate the appetite, through their attractive appearance, fragrance or
appealing flavor. It is a small pieces or portions of highly seasoned food, usually served before a meal to
induce and stimulate one’s appetite. It gives appreciation to the food we eat.

A good appetizer, whether hot or cold should be light and served in small quantities, Fresh vegetable
and salads, fruits, or meat or even fish can be made into appetizers.

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-is is small portion 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.

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. Anything, Smaller- are varieties 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. If you want to serve your favorite
homemade sausages, cut them into small pieces, wrap them with a small piece of pastry shell and bake. Or,
serve your favorite baked sweet potato fries with a mayonnaise-based dipping sauce. Individual quiches filled
with ham and cheese are another good option.

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