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Preparing Appetizers

The document provides an overview of different types of appetizers including cocktails, relishes, salads, canapes, crudites, snack foods, dumplings, and bruschetta. It describes each type such as canapes being small decorative hors d'oeuvres eaten in one bite and crudites consisting of raw vegetables soaked in vinaigrette. The document also notes that appetizers are often served before soup at a meal and that hot appetizers are served after soup, with examples being able to use any ingredient to create a hot appetizer.

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136 views

Preparing Appetizers

The document provides an overview of different types of appetizers including cocktails, relishes, salads, canapes, crudites, snack foods, dumplings, and bruschetta. It describes each type such as canapes being small decorative hors d'oeuvres eaten in one bite and crudites consisting of raw vegetables soaked in vinaigrette. The document also notes that appetizers are often served before soup at a meal and that hot appetizers are served after soup, with examples being able to use any ingredient to create a hot appetizer.

Uploaded by

lorna reclosado
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PPTX, PDF, TXT or read online on Scribd
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Preparing Appetizers

APPETIZERS

Is the second meal to be served after the


soup. You must be able to know the nature of
every appetizer to be served for the
appropriate occasion and this lesson will teach
you how to prepare a variety.

CLASSIFICATION OF APPETIZERS
Appetizers are classified into
7 and these are :
COCKTAILS-MOSTLY SEAFOODS WITH ALCOHOLIC BEVERAGES
RELISHES-RAW VEGETABLES AND PICKLED ITEMS
SALADS-SEAFOOD MIXTURES
CANAPES

• A Canape is a small, prepared and usually decorative


Hors d’oeuvres , held in the fingers and often eatened
in one bite. Because they are often served during
cocktail hours , it is often desired that a canape be
either salty or spicy in order to encourage guest to
drink or eat more.
• A canape may also be referred to as finger food,
although not all finger food are canapes. Crackers or
small slices of bread or toast or puff pastry, cut into
various shapes, serve as the base for savory butters or
pastes, often topped with canopy of such savory food
as meat, cheese, fish, caviar, purees or relish.
CRUDITES

• These are traditional French appetizers comprised of


grated raw vegetables soaked in vinaigrette.
• Crudites often include carrot sticks, pepper strips,
celery sticks and asparagus in much the same way as
the English word “crude”, from Latin. The Latin word
“crudus” simply means raw. After that, it was refined to
“Cruditas”,which means “undigested food” and then on
to “crudie” in French.
SNACK FOOD

• Snack food (commonly shortened to snack) is seen


in Western culture as a type of food not meant to
be eaten as a main meal of the day. Rather it is
intended to assuage a person’s hunger between
meals, providing a brief supply of energy for the
body, or as a food item consumed between meals
purely for the enjoyment of its taste. It includes
chips, cookies and other finger food available in
the refrigerator or convenience store.
DUMPLINGS

• Dumplings are meat with coating of starch and


are seasoned with herbs and spices to tickle your
palate and taste buds. Dumplings may be any of a
wide variety of dishes, both sweet and savory in
several different cuisines. They either made from
balls of dough or are small parcels of food
encased in pastry, dough or leaves they usually
undergo a further treatment by steaming them or
submerging them in boiling oil.
BRUCHETTA

• A Bruschetta is a food originated in central Italy


during the 15th century. It consists of grilled bread
rubbed with garlic and topped with extra virgin
olive oil, salt and pepper. Variations may include
toppings of spicy red pepper, tomato, vegetables,
beans, cured meat, and/or cheese; the most
popular American recipe involves basil, fresh,
mozzarella and tomato. Bruschetta is usually
served as a snack or appetizer. In Tuscany,
bruschetta is called fettunta, meaning “oiled
slice”.
TYPES OF HOT APPETIZER

Appetizers are often served


before the soup. At classical
dinner, hot appetizers are
served after the soup. Hot
appetizers can be created from
any ingredient.
TYPES OF HOT APPETIZER
TYPES OF HOT APPETIZER
TYPES OF COLD APPETIZERS
TYPES OF COLD APPETIZERS
SUGGESTED APPETIZERS

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