History, classification and examples of Appetizers.

2. APPETIZERS
 Also called as starter or “entrée”.
 It is a dish served before a meal.
 Smaller than a main dish, often designed to be eaten by hand.
 In French, it is called as “HORS D'OEUVRE” (pronounced as
“or-DERVS”, which means “outside the work” – that is, "not
part of the ordinary set of courses in a meal.“
 It is a dish which stands on its own as a snack or supports the
main course.
 It can be served hot or cold.
 Includes anything from fish to meat, nuts and chips.

3. HISTORY
Appetizers were originally introduced by the Athenians
as a buffet in the early 3rd Century BC.
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 19th Century that appetizers truly
caught on, as meals evolved into more of a structured
ordeal.

4. Aperitifs came about by the Romans and were
classified as a liquid appetizer that typically contained
alcohol.
In addition to inciting hunger like food appetizer, the
purpose for aperitifs were also meant to help with the
imminent digestion process.

5. APERITIFS
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.

6. The word appetizer itself started being used
in the America and England an the 1860s,
though it’s only reason of 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 20th Century, they had
taken their place as a precursor to the main
course.

7. 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 small finger
foods that come with
the first course.

8. CLASSIFICATION OF
APPETIZERS

9. Cocktails
Hors d’ oeuvres
Canapé
Relishes / Crudites
Petite Salad
Chips and Dips

10. COCKTAILS
It consist of several bite size pieces of fish,
shellfish, drinks and fruits served with tangy
flavored sauce.
They must be fresh in appearance and
arranged attractively to have an eye appeal.
Various cocktails are juices of orange,
pineapple, grapefruit or tomato served with
cold salad dressings .

11. S H R I M P C O C K T A I L
A P P E T I Z E R

12. Hors d’ oeuvres
(pronounced as “or-DERVS”)
The origin of hors d’ oeuvres has been traced back to
the Romans who enjoy eating spicy food before a big
dinner.
Hors d’ oeuvres are to stimulate the appetite, that’s
why the presentation and taste is very important.
Simplicity should be a watchword.
They could be made with leftover and fresh items so
that they look appealing to the customers. The taste
should determine the selection.

13. EXAMPLES OF HORS D’ OEUVRES
Caviar Oyster Smoked Salmon
Foie Gras Stuffed Eggs

14. CANAPÉ
These are bite-sized finger food consisting of three parts:
a base, a spread or topping and garnish.
These are savory tidbits of food. They could be served hot
or cold.
The items should be dainty, petite, fresh, having an eye
appeal and color contrasts.
Individual or a combination of several different colored
items are used on the small fancifully cut pieces of bread,
toasted or fried, and biscuits.
The preparation of canapes should have an artistic sense,
imagination, skill and presentation.
These are usually eaten by hand.

16. RELISHES / CRUDITES
These are traditional French appetizers consisting of
sliced or whole raw vegetables which are typically
dipped in a vinaigrette or other dipping sauce.
Examples of crudites are
celery sticks, carrot sticks, cucumber sticks, bell
pepper strips, broccoli, cauliflower, fennel,
and asparagus spears.
Relishes are generally placed before the guest in a
slightly, deep, boat shape dish.

18. PETITE SALAD
They are small portions and they are usually display
the characteristics found in most salad.

19. CHIPS AND DIPS
Savory dips are popular accompaniments to potato
chips, crackers, and raw vegetables.
Proper consistency is important for many dip you
prepare. 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.

21. APPETIZERS:
BIG ON FLAVOR,
SMALL ON SIZE.