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Classification of Appetizer

The document provides a classification and overview of different types of appetizers. It discusses the history of appetizers originating in ancient Greece and Rome. Appetizers are intended to stimulate appetite and are usually small portions of food served before the main meal. The document outlines several categories of appetizers including cocktails, hors d'oeuvres, canapés, relishes/crudités, fresh fruits and vegetables, and anything served in smaller portions that can be eaten with fingers. Within these categories are examples of specific appetizer foods and dishes.

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edmar aguilar
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1K views

Classification of Appetizer

The document provides a classification and overview of different types of appetizers. It discusses the history of appetizers originating in ancient Greece and Rome. Appetizers are intended to stimulate appetite and are usually small portions of food served before the main meal. The document outlines several categories of appetizers including cocktails, hors d'oeuvres, canapés, relishes/crudités, fresh fruits and vegetables, and anything served in smaller portions that can be eaten with fingers. Within these categories are examples of specific appetizer foods and dishes.

Uploaded by

edmar aguilar
Copyright
© © All Rights Reserved
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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CLASSIFICATION

OF APPETIZER
B Y: G E R A L D I N E M . D U P I TA S
T. L . E - T E A C H E R
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.
HISTORY OF APPETIZER

• 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.
HISTORY OF APPETIZER

• 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.
WHAT IS APPETIZER?

• 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
CLASSIFICATION OF APPETIZERS:

• 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.
EXAMPLES OF COCKTAILS.
CLASSIFICATION OF APPETIZERS:

• 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.
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
THREE PARTS OF CANAPE

• Base – holds the spread and garnish. Crackers


and toasts are firmer and give a pleasing texture
and crispness to the canapé.
THREE PARTS OF CANAPE

• Spread - placed on top of the base so the garnish


sticks to it without falling off.
THREE PARTS OF CANAPE

• 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.
THREE TYPES OF SPREADS
• a.)Flavored butter – made from softened butters with
flavorings.
• b) Flavored Cream Cheese-made from flavored butters,
except cream cheese substituted for the butter. Mixture of
cream and butter can be used.
• c) 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.
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.
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.
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.

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