prepare a range of appetizers

1. DAY 2

2. Prayer

3. Prepare a range
of Appetizers

4. CLASSIFICATION OF
APPETIZERS
• Canapes- an
appetizer
consisting of a
piece of bread or
toast or a
cracker topped
with a savory
spread (such as
caviar or cheese)

5. • Hors D’ Oeuvres- are a
small portion of highly
seasoned foods, a
combination of canapés,
olives, stuffed celery,
pickled radishes, and
fish. It is served on an
individual plate when
guests are seated.
Sometimes this is simply
placed on a platter and
passed around.

6. • Relishes- vegetable
side dish that
typically is eaten in
small quantities with a
blander main dish.
Relishes are frequently
finely cut vegetables
or fruit in sour,
sweet-sour, or spicy
sauce. They often are
used to enhance or to
add flavor to dishes
because of their
contrasting texture and
spicy or piquant taste.

7. • Petite Salad- a small portion and
usually display the characteristics
found in most salad.

8. • Chips and Dips- popular accompaniments to potato
chips, crackers, and raw vegetables. Proper
consistency in the preparation is important for
many dips.

9. Soup and consommés- A
consommé is a soup or
broth that has been
clarified with egg
whites creating a
crystal-clear liquid.
Consommés can be meat-
based or vegetarian
and are packed full of
flavor. All you need
is a bit of time and
patience to clarify a
broth in this way.

10. Cocktails- it may be in
the form of fruit juice
mixed with a little
alcoholic beverage or
seafood served with
lightly seasoned sauce.

13. Do you have any
question?

14. Thank you, for
listening.