MODULE 2

Prepare Appetizers
INTRODUCTION
Appetizers and salads are often served
before or at the beginning of a meal to what
the appetite and pique the interest of diners.
An appetizer is a snack-like food that is
served before a meal or at a separate
function. Its purpose is to initiate the urge to
eat among diners. It can vary in size,
depending on the meal to follow.
Furthermore, it can range in type and taste,
depending on the ingredient used, method or
preparation, and/or region from which it
originated.
Knowing the basics food preparation
and presentation can help a cook in creating appetizers that are delicious and
healthy as well as visually appealing. Moreover, this will help him/her make
appetizers that will set the tone for the rest of a meal. © [Link]

CONTENT STANDARD
 Demonstrate understanding of the preparation and presentation of appetizers.
PERFORMANCE STANDARDS
 Prepare and present variety of appetizers.
TOPICS TO BE COVERED
 TOPIC 1: History of appetizer and Performing Mise en place
 TOPIC 2: Kinds of appetizer
 TOPIC 3: International appetizer
 TOPIC 4: Selection of appetizer
 TOPIC 5: Accompaniments of appetizer
 TOPIC 6: Prepare and Present of Appetizers

OBJECTIVES
At the end of this module, you are expected to:
 Identify tools and equipment needed in the preparation of appetizers;
 Clean, sanitize and prepare tools and equipment based on the required tasks;
 Classify appetizers according to ingredients; and
 Identify ingredients according to the given recipe.

Topic 1
Origin of appetizer and performing Mise en place
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 purposes
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," as being used in America and England in the1860s, is
more of a local flavor than "hors d'oeuvres." For a time, appetizers are 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 appetizers attractively according to enterprise standards .

Perform Mise en Place

Mise’ En Place is a
French term which means
“set in place” that is you
have everything ready to cook
and in its place. You should be
able to identify and prepare
all the needed tools and
equipment as well as all the
ingredients to make the
preparation and cooking easily.

The following are the tools and equipment needed in preparing appetizers.
Kitchen Tools and Equipment
 Ball Cutter – sharp edged Rubber spatula Channel knife Spatula – used for
scoop for cutting out balls of – used to scrape off contents – small hand tool in making manipulating foods like
fruits and vegetables of bowls garnishes spreading

Wire Whip – used for mixing Zester – used to remove zest or French knife – for chopping, Paring knife – used for
thinner liquids. citrus peels in thin strips. slicing and dicing trimming and paring fruits and
vegetables

Butter curler – used for making Cutting board – board for Kitchen shear – cutting device Potato Masher – designed to
butter curls. cutting fruits and vegetables for ingredients like scissors press potato and cooked
vegetables

Oven – for
baking
Chiller – for
keeping cold
foods chilled for
service

Other Tools and Equipment used in Preparing Appetizers

1. Measuring spoons are used for measuring dry and liquid ingredients in
small quantity.
2. Measuring cups are used to measure dry ingredients. They come in
various sizes and volumes.
 3. Glass measuring cup is usually transparent. It is smooth in the inside
with the graduation mark on the outside to read. This is used for
measuring liquid ingredients like water and oil.
4. Mixing bowls containers with smooth, rounded interior surfaces with no
creases to retain some mixture.
5. Mixing spoon is used for mixing ingredients. It is made of wood in different
sizes and different length of the handle.
6. Paring knife is used to remove the skin covering of fruit and vegetables.
7. Fork is used to combine ingredients.
8. Container of different sizes and shapes.
9. Cooking range/stove
10. Refrigerator
11. Strainer/colander

Topic 2
Kinds of Appetizers

Appetizers are foods which stimulate the appetite, through their attractive appearance, fragrance
or appealing flavor. It is a small piece or a portion 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 refers to small portions 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. Canapés 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 Salads are small portions of salads and usually display the
characteristics found in most salads.

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 appetizers. 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 are always easy to pick up with the fingers, they
should never be drippy or messy.
8. Finger foods are variety 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 is another good option.

Appetizer Ideas
When it comes to choosing what appetizers to serve, consider the following points.

1. Type of function
In general, the kind of event will dictate the type of appetizers to be served. For a formal affair, classic or
traditional appetizers should be prepared and offered to guests. For a casual get-together, choose simple finger food
and snacks.
2. GuestsFind out how many people will be attending to know how much food to prepare. Also, it is a good idea to
find out if any of the guests are vegetarians, on special diets, or have allergies. In this way, you can make a
selection of appetizers that will fit their needs and specifications.
3. Balance
If serving heavy food items such as meat or fish for the main course, serve lighter fare such as
vegetables or seafood appetizers, and vice versa. Also, prepare well-balanced appetizers and main courses
that will not overwhelm the dinners palates.

4. Variety
Offers diners a variety of appetizer options. Serve between three and six appetizers at any event.
Remember to experiment with flavors, colors, shapes and textures. Choose a food item from different food
categories like vegetables, meat, poultry, fish and seafood, cheese and breads. Also never serve appetizers
that are all rich, light or spicy.
5. Harmony

The flavors of the appetizers should differ from one another but not clash. The taste and flavor of an
appetizers should complement those of others, as well as those of the different dishes to be served during the
main meal.
6. Ease of preparation

Think of items like vegetables, crackers, dips, and spreads, as well as other easy to prepare food stuffs.
Also, choose make ahead appetizers that you can just reheat and put on a platter right before the event.
Selecting recipes that you have made before will also make preparation faster and easier.
7. Ingredients
Consider the food pyramid in choosing ingredients for appetizers. This will allow you to make
appetizers that are nutritious as well as tasty. Also, remember that quality ingredients need not be expensive.
Just take the time to shop around for the freshest produce, meat, poultry and seafood to use for your
appetizers.

8. Appetizer Accompaniments
in choosing what to offer your guests, you should also consider the appropriate accompaniments to
serve appetizers with. Appetizer accompaniments are different kinds of highly flavored ingredients served with
certain dishes to improve their flavor or balance their richness or texture.
Here are some examples of appetizer accompaniments.
 Oysters served with cayenne pepper, ground black pepper, chili, vinegar, Tabasco sauce, lemon, brown
bread, and butter
  Caviar served with buttered toast or blinis and crème fraîche (soured cream that contains 30 to 45
percent butterfat)
 Smoked salmon served with cream cheese, capers, onions, and buttered toast
 Gravlax, an appetizer consisting of raw salmon cured in salt, sugar, and dill, served with a dill and
mustard sauce known as hovmästarsås, as well as bread or boiled potatoes.
 Fruit cocktail served with caster sugar or cheese (cottage, cream, or Roquefort)

Topic 3
International Appetizers
1. Russian Zakuski term for hot and cold hors d'oeuvres, snacks, appetizers, served before the main course.
This is laid out in the table to be eaten by guest before dinner
2. Italian Antipasto - which means “before the pasta". This includes marinated mushrooms, sliced salami,
ham, smoked sardines, stuffed olives, anchovies and roasted bell peppers.
3. Spanish Tapas - This means "lid” coming from the practice of placing a piece of bread over the wine glass to
keep out the flies. Now, it includes kidney beans in vinegar, sauce with parsley, onion and red pepper, boiled
sliced potatoes with garlic and mayonnaise, small meatballs in gravy, pickled cauliflowers, stewed salt cod with
garlic and cayenne, tripe stew, black olives marinated with onions.
4. English Tea Sandwiches - are very tiny sandwiches of shrimp paste and other dainty ingredients which are
called canapés.
5. Swedish Smorgasbord which means bread and butter table. Shrimps, pickles, meatballs, herring, smoked
herring, pickled herring, smoked reindeer, asparagus, mushroom Smoked salmon, fresh water cod and caviar
are included here. 6. Japanese Sushi - These are tiny portions of raw fresh seafood, placed on mounds of
vinegar rice.
[Link] Mezes - These appetizers include tiny meat balls, creamy pink cod roe paste

Garnish Any food item or combination of items placed on top of the spread is a garnish. It can
be in the form of a slice ham or cheese or a small tidbit selected for color, design, texture or
flavor like pimento cut-out, a slice of radish, or a dab of caviar. The spread itself can also be
used as garnish.
Example: A canapé with a mustard butter and a slice of ham being decorated with a border or design of
mustard butter piped on with paper cone.

Some food items that may be used alone or in combination to garnish canapés:
Vegetables, Pickles and Relishes
• Pimento • Pickles

• Radish Slice • Chutney

• Parsley • Watercress Leaves
• Capers • Asparagus Tips
• Cherry Tomato Slices or Halves • Cucumber Slices
• Pickled Onion • Marinated Mushroom
 WORK SHEET
[Link] 2

Exercise 1
a. Direction: research some examples of hot appetizers
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b. Direction: research some examples of cold appetizers
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Exercise 2
Direction: Answer the following in 2-5 sentences on the back of this paper.
1. Describe how the appetizers you have tasted or seen were presented.
2. What kind of appetizer did you prepare on your previous activity?
3. Describe how the appetizer you prepared. What does it look like? Did you consider of decorating it? Why?
Why not?
4. When it comes in choosing the appetizers to serves why is it important to consider the eight appetizer
ideas?

[Link] 3
Exercise 1
Identify whether each statement is true or false. If it is false, restate the sentence to make it true.
_________1. Appetizers are small servings of food and beverages which help in increasing the appetite.
_________2. Italian Antipasto means “after the pasta“.
_________3. The true meaning of “Hors d'Oeuvres" is inside the work.
_________4. Canapés are considered to be the traditional appetizer in Europe.
_________5. Cocktails are usually juices mixed with alcoholic beverage.

Exercise 2
A. List 7 types of appetizers and provide one example of each.
(example: Chips and Dips= Nachos)
______________________________=_________________________
_____________________________=_________________________
_____________________________=_________________________
 Exercise 3

Short Essay:
Discuss the significance of “mise en place” in the preparation of appetizers. Include examples of how it contributes to the overall
efficiency and quality of the final dish. Additionally, analyze how different types of appetizers require specific mise en place
strategies and the role of kitchen tools in this process.

Topic 4
Selection of Appetizers
1. Your guests should not feel too full before sitting down for the main meal so keep the appetizers light, delicate
and unsubstantial.
2. Never overwhelm the palate of your guests, just limit the variety of the ingredients in your appetizers.
3. Repetition of the ingredients that will be served in the main meal should be avoided.
4. Highly spiced or highly acidic food will interfere with the meal to follow so avoid serving these types of appetizers.
5. To prevent the guests from losing their appetite, limit the number of appetizers served
6. It is best to provide finger food so that the guests can savor them while standing and sipping their drinks.

Plan the appetizers that should be served within the frame work of the meal as part of the overall balance of the meals.
Colors, textures and flavors of the total menu should be taken into consideration.

Guidelines to Remember with Appetizers:

a. Portion should always be small
b. Ingredients should not be repeated.
c. Do not serve finger foods within the main meal.

How to Prepare Appetizer Ingredients:?

1. Wash fruits and vegetables - Use slightly warm running water. Scrub root vegetables such as potatoes with a soft brush to
remove any dirt Several items to be washed at once should be placed in a colander and rinse together

2. Peel and trim your fruits and vegetables - Use a vegetable peeler moving it away from you. Take off only the peel, leave as much
of the flesh as you can. With a sharp knife, trim off any tough or dirty stems and root ends. Cut off any brown spots or bruises.

3. Grate and shred – Hold a box grater or shredder firmly on top of a plate or cutting board then rub the item against the holes of
the shredder. Always remember to keep your fingers away from these sharp holes. The smallest holes, raised and resembling small
metal teeth are for grating. This makes tiny particles of citrus zest or hard cheese. The larger oval holes are used for shredding. It
also makes short and fine or long and coarse pieces of soft cheese. The last piece of the item can be chopped with a knife to prevent
your fingers from being shredded accidentally.

4. Crack the eggs - Top firmly on a flat surface until the shell cracks. Hold one end of the egg with each hand; pull the shell halves
apart over a small, clean bowl until the egg drops into the bowl. Discard the shell then check if there is any shell fragment. If there is,
scoop it with a spoon. Then pour the egg in a mixing bowl.

5. Zest and Juice citrus fruits - To remove the zest of a citrus fruit, hold the fruit firmly and rub it over the grating teeth of a box
grater/shredder using short strokes. Do not use too much pressure and rub each surface only once. Avoid digging into the bitter
white part underneath, then wipe the zest from the back side of the grater. In juicing the fruit, roll it first under your palm a few
times, then cut the fruit in half back and forth. Give it a good squeeze as you turn, to extract the juice.

6. Chop the Chocolate - Place the chocolate piece flat on a clean, dry chopping board, then hold the handle of a serrated
knife with your other hand. Cut small chunks off the edge of the chocolate. They should be cut into pieces not longer
than peas.
 Topic 5
Accompaniments of Appetizers
1. White Wine

a. This will be a perfect match for appetizers with lighter

meats like chicken, turkey and seafood. Always ‘pair wine
with traditional meats'. You can serve caviar or salmon
pate with crackers or make simple pinwheel finger
sandwiches.

b. White and light colored cheeses like mozzarella and

gouda are milder than cheddar and Colby and they pair
well with fruits, so they will also pair well with white
wines.

c. Miniature garden salads complement with white wine,

too, since these green and light colored vegetables have
fresh, crisp tastes that go well with white wine.

d. Kiwi, mango, pineapple, papaya and star fruit which are

all exotic tropical fruits can be great accompaniments for
dry white wine since their juicy flavorful taste will contrast
the dry tartness of the wine.

2. Red Wine

a. Dark foods like red meats such as beef and pork match
well with red wine.

b. It also goes better with cooked pastas especially the

stuffed ones like shell and ravioli. Homemade ravioli stuffed
savory cheese or meat and deep fried gives unexpected
flavor and crunch that blend well with a bold red wine.

c. Slices of baguette bread partnered with chopped

tomatoes, basil and olive oil served with a dipping tray will go
well with the rich undertones of red wines.

d. Dark colored vegetables have richer, earthier tastes and

textures that complement the tannins in red wine.

e. Berry fruit appetizers also complement with red wine. These are ripe strawberry, blue berries, cherries and
raspberries. Their sweetness contrasts well with the spice and dryness of some red wines. The complexity and freshness
of their flavors work well with just any types of red wine.
 Topic 6
Preparation and presentation of Appetizers
Appetizers often set the tone for a meal, providing diners with a glimpse of what is to come. Therefore, in order to give
diners a positive impression of any meal—be it formal or casual, served in the morning, afternoon, or evening- it is important to take
into account some simple considerations in appetizer preparation and presentation.

Aside from the basics of food preparation and presentation, there are other considerations that a cook must bear in mind
when making appetizers of any kind.

Considerations in Preparing Appetizers

The following tips will help in making appetizers that will wow guests any function, from simple get-togethers with family
and friends to formal dinner parties.

A. Hygienic Food Preparation and Handling

Keeping food items sanitary is one of the primary considerations of any cook or chef. In preparing appetizers that are safe
for eating and will keep well, remember the following guidelines.
1. Prevent cross-contamination by keeping raw foods and ready-to-eat foods separate. If possible, use a separate knife and
cutting board for raw foods and another for ready-to-eat foods. Alternatively, wash and sanitize knives, utensils, and cutting
boards between uses.
2. After use, make sure to thoroughly clean, sanitize, and dry all utensils, cookware, and cutting boards to prevent the growth
and spread of harmful bacteria.
3. Use clean running water to rinse fruits and vegetables before peeling or cutting them to get rid of soil, bacteria, insects, and
chemicals.
4. Use only clean, sanitized utensils and cookware. Wear disposable plastic gloves as needed when handling food.
5. Wash and dry hands before and after handling food.

B. Cooking

Cooking involves the knowledge of ingredients and equipment, the use of skills and techniques, and the ability to plan and
prepare food items, usually within budget and time constraints. One of the most important factors to consider in preparing
appetizers and any other type of food is cooking dishes that are safe to eat. To do so, a cook must conscientiously follow the
guidelines outlined below.

1. Food is safe to eat if it has been heated to a high enough temperature. Using a meat thermometer, make sure that a food
item is thoroughly cooked by checking its internal temperature. If the temperature has reached the safe minimum internal
temperature of 75 degrees Celsius (167 degrees Fahrenheit), it means food is cooked through and is safe for eating
2. Chilled foods should be kept at 5 degrees Celsius (41 degrees Fahrenheit) or colder, while hot foods should be kept at 60
degrees Celsius (140 degrees Fahrenheit) or hotter.
3. As soon as just-cooked food has cooled sufficiently, place it in the refrigerator. Do not leave it out for more than an hour.
4. Divide food into small batches to hasten the cooling process.
5. Frozen food items such as meat, fish, and poultry should be thawed thoroughly before cooking. Remember, though, that
bacteria can grow on frozen food as it thaws. Get around this problem by keeping food out of the temperature danger
zone, which is the range of temperature-about 4-5 to 60 degrees Celsius (39-41 to 140 degrees Fahrenheit)-in which food
bacteria can grow. Avoid the danger zone by thawing food out on the bottom shelf of the refrigerator or by using a
microwave.
6. Cook food immediately after thawing. If cooking frozen food, make sure that it is thoroughly cooked.
7. Avoid refreezing thawed food. Freezing the food again does not kill the bacteria. It is actually likely that refrozen food
harbors more bacteria.

C. Presenting Appetizers
 Most people do not put too much thought into what a dish looks like. However, presentation does enhance and improve
the appeal of the food itself. This does not mean, though, that great plating will magically transform a dish into a culinary
masterpiece. Nonetheless, a little effort will go a long way.

Fundamentals of Plating
Plating is the art of presenting food in a way that improves the appeal of a dish. It involves many different aspects of food
preparation and presentation, starting with the combination of foods that make up the dish, to how the food is cooked, to the plate
used to serve it, to its arrangement on the plate, to the garnish that adorns it.

The following are the basic elements of plating.

1. Framework Make some sketches or drawing to help you come up with a definite design. Draw inspiration from pictures, objects,
and nature. Then, assemble a model based on your draft.
2. Simplicity Food should be arranged in a natural manner. Do not try over-the-top plating designs that will just confuse the diner.
3. Balance Achieve balance by incorporating contrasting flavors, colors, shapes, and textures in the dish, but make sure that these do
not overpower the flavor of the main item itself.
4. Portion Size Serve appetizers in small, bite-sized portions. Also, make sure that about same amount of ingredients ends up in each
portion.
5. Focus Choose a single element that will serve as the focal point of the dish. Get rid of anything that might distract from the food
itself. Also, use plain white plates and platters, which will serve as a perfect backdrop for the dish and its components.

Kinds of Plating
These common used methods of plating follow the rule of thumb that all present on the plate.

1. Classical
in this plating technique, starch, vegetable, and main (usually a protein) are placed in a specific arrangement on the plate.
This technique is also sometimes referred to as the clock method, in which the plate is divided into distinct parts, with each
part corresponding to numbers on a clock. Generally, the main is placed between 3 to 9 o'clock, while the starch is at 9 to
12 o'clock and the vegetable is at 12 to 3 o'clock. However, the clock method may not apply for plates that are triangular or
square. In such cases, the cook should divide the plates into three or four sections, respectively.
2. Stacking
This method adds height to plating and makes the portion of food on the plate look bigger than it actually is. The stacking
method works well for plating desserts, salads, and appetizers, which are usually served in small portions. A ring mold can
be used to create a precise stack, with each component distinct and discernible.
3. Shingling
Another method is leaning or “shingling" slices of a certain component of a dish against one another or against another
component. This technique makes use of both the vertical and horizontal spaces of the plate. Unit II - Appetizers and Salads

Tips for Presenting Appetizers

Perhaps the most important rule to follow in presenting appetizers is that the presentation should not take away from the
food itself. Instead, it should work the highlight the dish and stimulate the diner's appetite.
Other guiding principles to keep in mind when presenting appetizers are as follows.

1. Keep the portion size appropriate. In general, small servings are best for appetizers. They should be bite-size only.
2. Generally, appetizers should be served only with a napkin. Diners should be able to eat them without the use of
utensils. For meat and poultry appetizers, leave in the bone to act as a stick by which diners can pick up the food. Soups
can be served in shot glasses, but do not forget to provide guests with a place to leave their empties.
3. Play with texture. Contrast elements that are hard and soft, smooth and coarse, crispy and chewy. Doing so will add
visual interest to the dish as well as enhance the diner's enjoyment of the food.
4. Use garnishes sparingly and remember that they should add to the appetizer's visual appeal and taste.
5. Appetizers should be served at the proper temperature. Chill or warm serving plates as necessary.
6. Keep the presentation as neat and simple as possible. Remember that neatness counts. Even the tastiest food will not
be received well if served sloppily. When using the “spill and splatter” technique to decorate plates, do so with
restraint and clean up any excess with a clean towel or dish cloth.
7. Consider how the colors and shapes of different food items on the plate as well as the "white space" contribute to the
composition of the plate.
8. The size and shape of the serving trays, platters, and plates add to the overall presentation. Also, provide diners with
the appropriate utensils and dishes for each dish, if needed.