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APPETIZERS

appetizers now

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harry.tabriga071
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30 views

APPETIZERS

appetizers now

Uploaded by

harry.tabriga071
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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Objectives

• 1. Identify the origin of


appetizer;
• 2. Perform Mise en place;
• 3. Prepare a range of
appetizers;
• 4. Present a range of
appetizers; and
• 5. Store appetizers.
History of Appetizer
• Introduced by Athenians as a buffet in early 3rd Century B.C(Sea
Urchins, cockles, sturgeon, and garlic)
• 19th Century, meals evolved into more of a structured.
• Romans have Aperitifs that was classified as liquid appetizer that
contain alcohol. Aperitifs helps the digestion process. These
drinks were meant to shared from a single glass and passed
around the table.
History
• The word appetizer was used in America and England in 1860 as
an hors d’oeuvres. During this time it was served between main
course and dessert as a refresher.
• In 20th Century it was placed as a precursor to the main course.
Significance
• Considered to be a Filipino because we both use our hands to eat
the small finger foods.
• Appetizer can Include anything from fish meat, nuts, and chips
and usually served before dinner or at large family lunches.
Appetizer
• Foods which stimulates the appetite through their attractive
appearance, fragrance and appealing flavor.
• Small piece of highly seasoned food.
• Good characteristics of appetizer can be hot or cold and should
be light and served in small quantities.
Classification
of Appetizers
• Cocktails-in a form of a fruit or
vegetable juice mixed with
alcoholic beverages or seafood
like shrimp, crabs or lobster
served with seasoned sauce.
Hors
D’Oeuvres
• Small portions of highly
seasoned foods. Can be
canapes, olives, stuffed celery,
pickled radishes and fish.
• Usually served in individual
plates or in a platter and
passed around.
• Served hot or Cold
Canape
• Made out of thin slices of bread in
different shapes.
• Bread can be toasted, sauteed in
butter or dipped in a well-
seasoned mixture of egg, cheese
and others.
• Can be Deep-fat fried.
• Finger foods based on three
parts(Base. Spread or Toppings,
and Garnish)
Canape
• Served Hot or Cold
• No set of Recipe
• Zakuskis are large
canapes named after
Chef Zakuski
Relishes/Crudites
• Pickled item which are
raw, crisp vegetables
such as julienne carrot
or celery sticks.
• Usually placed before
the guest in a slightly
deep, boat shape dish.
Petite Salads
• small portions of
salads and usually
display the
characteristics found
in most salads.
Chips and Dips
• Popular accompaniment
to potato chips, crackers,
and raw vegetables.
• Consistency is important
for a dip.
• Must not so thick that
cannot break the chips but
enough to stick in to chips.
Fresh Fruits and
Vegetables
• Simplest Appetizer.
• Fruit gives attractive
appearance, fragrance,
taste and flavor.(Thinly
Sliced cucumber)
• For Fruit tray, serve red
and green grapes,
chunks of mango
Finger Foods
• Keep everything small
enough to pick using our
fingers.
• (Sliced Sausages, Baked
sweet potato fries with
mayo as a dip, ham and
cheese)

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