11

TVL-SHS
Cookery
Quarter 1: Lesson 2
Prepare Appetizers
 Lesson
Prepare Appetizers
2
Appetizers are food which stimulate appetite through their attractive appearance, fragrance, or tasteful
flavor. Ingredients are one of the essential factors that can make the dish very appealing and interesting. A good
appetizer, whether hot or cold, should be light and served in small quantities, Fresh vegetable and salads, fruits, meat
or even fish can be made into appetizers.

DIFFERENT TOOLS AND EQUIPMENT

1. Apple corer – Used to remove the core and pips from apples and similar
fruits

2. Apple cutter – used to cut apple and other fruits while also removing
the core and pips

3. Baster – used during cooking to cover meat in its own juice or sauce

4. Biscuit cutter – made of metal with sharp edges to cut through dough

5. Biscuit presser – used to extrude cookie dough through a small hole at

the other end

6. Blow torch – used to create a hard layer of caramelized sugar

7. Boil over preventer – designed to ensure an even distribution of

temperature throughout the pot

8. Bottle opener – enables the removal of metal bottle caps from bottles
9. Bowl – round, open topped container, capable of holding liquid

10. Bread knife - it is a serrated blade made of metal and long enough to
slice across a large loaf of bread.

11. Browning tray – made of glass or porcelain to absorb heat

12. Butter curler – used to produce decorative butter shapes

13. Cake and pie server – used to cut slices in pies or cakes and then
transfer to a plate or container

14. Cheese knife – used to cut cheese

15. Cheesecloth – used to remove whey from cheese curds, and help hold
the curds together as the cheese is formed

16. Chef’s knife – used to slice large cuts of beef

17. Cherry pitter – used for the removal of pits from cherries or olives

18. Chinoise – used for straining substances such as custards, soups, sauces
or dust food with powder

19. Colander – used for draining substances cooked in water

20. Corkscrew – pierces and removes a cork from a bottle

21. Crab cracker – used to crack the shell of a crab or lobster

22. Cutting board – made from wood or plastic used as a board for cutting

23. Dough Scraper – used to shape or cut dough, and remove dough from
work surface

24. Egg piercer – pierces the air pocket of an eggshell, it keeps the shell
from cracking during hard-boiling

25. Egg poacher – holds a raw egg during boiling to poach an egg

26. Egg separator – used to separate the yolk of an egg from the egg white

27. Egg slicer – holds and slice the eggs

28. Fillet knife – used to slice fine fillet cuts of fish or other meat

29. Fish scaler – used to remove the scales from the skin of fish before
cooking

30. Flour sifter – blends flour with other ingredients and aerates it in the
process

31. Food mill – it crushes the food and forces it through the holes. Used to
mash or sieve soft foods

32. Funnel – used to channel liquid or fine-grained substances into

containers with a small opening

33. Garlic press – specifically designed for the purpose of pulping garlic
for cooking
34. Grapefruit knife – used for separating segments of grapefruit or other
citrus fruits

35. Cheese grater – a device that has surface covered with holes used to
grate cheese and other foods

36. Gravy strainer – small pouring jug that separates roast meat drippings
from melted fat

37. Herb chopper – chops or minces raw herbs

38. Ladle – a type of serving spoon used for soup, stew or other foods

39. Lemon reamer – juicer with a fluted peak at the end, where a half a
lemon is pressed to release juice

40. Lemon squeezer – similar in function to a lemon reamer, operated by

pressing the fruit against a fluted peak

41. Lobster pick – used to pull the meat out of narrow legs and other parts
of lobster or crab

42. Measuring cup/jar – used to measure either dry or liquid ingredients

43. Measuring spoons – used to measure dry or wet ingredients in small

amounts

44. Melon baller – used to make smooth balls or melon or other fruits

45. Mortar & Pestle – used to forcefully squeeze ingredients such as herbs
against the mortar
46. Nutcracker – used to crack or open the hard outer shell of various nuts

47. Nutmeg grater – used to grate a nutmeg seed

48. Pastry blender – used to cut, blend and mix pastry ingredients such as
flour and butter

49. Pastry brush – used to spread oil, juices, sauce or glaze on food

50. Pastry wheel – used to cut, shape, or mold pastry

51. Potato masher – used to crush soft foods

52. Poultry shear – used for dejointing and cutting uncooked poultry

53. Rolling pin – long, rounded marble tool used to flatten dough by rolling
it

54. Sieve – used for separating coarse from fine parts of loose matter and for
straining liquids

55. Slotted spoon skimmer – used for removing hot food from liquid or
skimming foam off when making broths

56. Spatula – used for lifting, flipping or spreading and also used for
scraping down the sides of pots and pans
 57. Tin opener – used to open tins or cans

58. Tomato knife – used to slice through tomatoes

59. Tongs – used for gripping and lifting. Used to move items on hot
surfaces

60. Trussing needles – stainless-steel needles threaded with twine and used
to truss food

61. Whisk – it is used to blend ingredients smooth or incorporate air

mixture

62. Wooden spoon – used for mixing and stirring during cooking and
baking

63. Zester – utensil used for obtaining zest from lemons and other citrus
fruits

CLASSIFICATIONS OF APPETIZER
1. Canapés - is bite-size open faced sandwiches consisting of tiny portions of food presented on bases of
breads,
toast or pastry easily handled and eaten.

Parts of Canapé:
1. Base – holds the spread and garnish. Crackers and toasts are firmer and give a pleasing texture and
crispness to the canapé.
Example of base: bread cut outs, toast cut outs, crackers, melba toast, tiny unsweetened pastry
shell, tortilla chips or cups.

2. Spread – placed on top of the base so the garnish sticks to it without falling off.
Example of spread: flavored butter, flavored cream cheese, meat and salad spreads.

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.
Example of garnish:
a. Vegetable – plant or part of a plant used as food, typically accompaniment to meat or fish.
● radish onions, tomatoes, parsley, pickles, cucumber, asparagus, pimiento
 b. Fish – cold-blooded animal that lives in water, breathes with gills, and usually has fins and
scales.
●Salmon, Tuna
c. Meat – the flesh of an animal used as food.
●turkey, ham, beef, salami, chicken b. Cheese, hard cooked egg slices

Canapés Toppings
1. Anchovy or Sardine
2. Ham
3. Cheese
4. Chicken
5. Prune or Fig
6. Fruit
7. Alexandra
8. Apricot
9. Anchovy and egg

Guidelines for Assembling Canape

1. Good in mise en place.
2. Assemble as close as possible to serving time.
3. Select harmonious flavour combination.
4. Make sure to have at least one of the ingredients.
5. Use high quality of ingredients.
6. Keep it simple.
7. Arrange canapés carefully and attractively on trays.

2. Cocktails – an appetizer which may be in the form of of a fruit vegetable juice mixed with little alcoholic
beverage or seafoods like shrimps, crabs, or lobsters served with a slightly seasoned sauce.

3. Vegetable Hors D’oevres – These are salty, tart, or crispy food that use vegetable slices as base. Vegetables
are sliced into the desired thickness then the inside part is scooped out and stuffed with fillings. It can be
served cooked, marinated, or pickled.

4. Over the coal appetizers – It is more popular when served outside and the guests attending the grilling.
The following can be skewed on fine barbecue sticks or wrapped in aluminum foil and placed on the grill.

5. Soup – it is also another kind of appetizer served hot or cold.

6. Party or Pastry bread – these are in different shapes, colors, and with different fillings such as peanut
butter, cheese, butter, jelly, eggs, and jam with mayonnaise or salad dressings as base.

7. Chips and Dips – These are informal appetizers made with softened cheese, sour cream, bean puree, or
foods of similar consistency flavored to compliment crisp, bite-size foods that are dipped into the product.

VARIETY OF HOT OR COLD APPETIZER

The difference between hot and cold

The difference between cold and hot appetizers is the temperature. Cold appetizers are served in lower
temperatures while hot appetizers are served in higher temperatures.
 As such, hot appetizers are most of the time soup-based, made from bread, fried meats, and other sizzling
foods. On the other hand, cold appetizers are made from fresh seafood, food wraps, and dip-based finger foods,
particularly fruits and veggies.

Types of Hot Appetizers

1. Brochettes – also called kebabs, is a combination of meat, poultry, fish, and vegetables served on small
skewers.
2. Filled pastry shells – This appetizer uses shells made from puff pastry, called bouchée
3. Meatballs – These can be made from ground beef, poultry, veal, or pork.
4. Rumakis – These are appetizers made from blanched bacon that are wrapped around vegetables,
seafoods, chicken, liver, meat, poultry or fruits.
5. Stuffed potato skins – These are made from hollowed out potatoes that are filled with a combination of
ingredients such as cheese, bacon, and chives.
6. Chicken wings – they are dipped in a spicy or coating of seasonings and then deep-fried.

Types of Cold Appetizers

1. Bleu cheese and sundried tomato dressing – in this cold appetizer recipe, blue cheese and sun dried
tomatoes are combined until smooth and creamy. Especially good with spinach salad and garlic croutons.
This will be very tasteful with romaine lettuce and celery.
2. Veggie pizza – it is a cold appetizer recipe. This tasty, crunchy vegetarian pizza is made up of cream
cheese and there is a rolling of fresh veggies on a crescent crust.
3. Zesty party snack mix – This is prepared in the microwave made up of cereal, potato sticks and
peanuts, which gives crunchy tastes.
4. Pita salad – There is the filling of crunchy vegetables as pita sandwich. You can use this cold appetizer
as a light lunch. Also called as cold pita sandwich.
5. Baba ganoush – This recipe uses pita bread. Shellfish dip is used in this cold appetizer that can be
prepared by having flaked crab meat with chips and crackers.
6. Traditional salsa with baked chips – this is made up of vegetables like tomato, onion, peppers, and
cilantro lime juice.
7. Blue cheese-pistachio grapes – this is a combination of cream cheese, blue cheese, and wine. Wrap a
small amount of cheese mixture around each grape then roll the grapes in chopped nuts.

METHODS OF PRESENTING APPETIZERS

Appetizers should be presented in an attractive and functional way. When served at the table, in a buffet, or at
a cocktail party they provide a chance for creative plating using garnishes and creative arrangement.
1. Table service - The art of serving hot appetizers to each individual at the table depends on the appetizer. When
serving appetizers at the table, take the opportunity to make each plate or bowl a special presentation.
2. Butler service - Appetizers that are carried on a serving plate at a standing event and are passed towards people is
called butler service. When appetizers are passed, people must be able to choose them and eat them easily while
standing, they should be given a napkin on which to hold the appetizer.
3. Buffet service - Buffet is a style of food service in which the verities of ready food dishes are displayed according
to the sequence on the table either hot or cold.
4. Holding and storage - For hot appetizers to taste their best, they should be served hot. This often means cooking
and assembling them just prior to serving. Some appetizers, such as Swedish meatballs, may be baked and then
kept warm for a short period of time. Chafing dishes are the best option for holding appetizers on a buffet line. A
polysulfone container can hold a large supply of food and be used to hold appetizers on the steam table or to store
appetizers in the refrigerator.
HEALTH AND SAFETY PRACTICES

1. Keep the food preparation areas separate from the other areas of the house. Pets and their foods should be keep
out.

2. Raw meat and poultry should never be near fruits, vegetables, breads, cooked meats, or prepared foods.

3. Always wash hands, utensils, counter or sink after handling raw meat or any food product.

4. Utensils should always be put on a safe place.

5. Wash fruits and vegetables thoroughly with water to remove dirt, chemicals, and bacteria.

6. Defrost food on a low shelf inside the refrigerator or defrost food under cold running water.

7. Avoid preparing food when ill.

8. Keep cold foods cool until serving.

9. Be sure that meat, fish, poultry, milk and egg products and kept in the refrigerator until it is ready to use.

10. Keep hot foods until they are served. Serve hot foods right after they finish cooking, do not leave them out to cool
for too long.

11. Always serve appetizer on clean plates and other sanitized holders. Do not serve food on bare table.

12. Avoid unnecessary handling of ingredients.

13. Wash raw food thoroughly before cooking.

14. Wipe off dirt from cans before opening canned goods.

15. Properly cover the food.

16. Store ingredients in properly sealed container.