this will aide tle teachers in discussing appetizers to learner's

1. COMMONLY SERVED
APPETIZERS

2. Appetizers literally "apart from the
[main] work" or the first course,
are food items served before the
main courses of a meal, typically
smaller than main dishes, and
often meant to be eaten by hand
(with minimal use of cutlery)

3. Importance of Appetizers
•Appetizers are light and interesting tiny little
food items, which tantalize our taste buds and
increase our appetite. There are abundant
appetizers which are served but the major
types are finger food and soups. There are
some other intricate food preparations also
which are served at the beginning of our
meal.
• The most important thing about appetizer is that it should not be very hard to eat. It should be light
yet tempting. Various types of vegetable soups like hot and sour, tomato soup are also preferred as
appetizers. The types vary by the culture and the restaurant. But the purpose is the same.

4. •The most important thing about
appetizer is that it should not be very
hard to eat. It should be light yet
tempting. Various types of vegetable
soups like hot and sour, tomato soup
are also preferred as appetizers. The
types vary by the culture and the
restaurant. But the purpose is the
same.

5. •The function of appetizers is to
increase our hunger and prepare us
for the magical ride of the main
course. The flavors of the appetizers
are often coordinated with the flavors
of the main dish, unless it is a la
carte. It is done because appetizers
are the first food that gives us an idea
about the main course.

6. KINDS OF APPETIZER
1. Bruschetta (Italian pronunciation: [bruˈsketta ]- is an antipasto
from Italy consisting of grilled bread rubbed withgarlic and topped with
tomatoes, olive oil, salt and pepper. Variations may include toppings of
tomato, vegetables, beans, cured meat, or cheese; the most popular
recipe outside of Italy involves basil, fresh tomato, garlic and onion or
mozzarella. Bruschetta is usually served as a snack or appetizer. In
some countries, a topping of chopped tomato, olive oil and herbs is
marketed under the bruschetta name.
2. Canapés-is a small, prepared and usually decorative food, held in
the fingers and often eaten in one bite.

7. 3. Caviar-is a delicacy consisting of salt-cured fish-eggs of the Acipenseridae family.
The roe can be "fresh" (non-pasteurized) or pasteurized, with pasteurization reducing its
culinary a
4. Cold cuts- are cold cooked meats (such as turkey, roast beef, or ham) that have
been cut into thin slices
5. Crudités- are pieces of raw vegetables (as celery or carrot sticks) served as an
hors d'oeuvre often with a dip. Deviled eggs or eggs mimosa arehard- boiled eggs,
shelled, cut in half, and filled with the hard-boiledegg's yolk mixed with other ingredients
such as mayonnaise andmustard, but many other variants exist internationally
6. Dumplings- consist of small pieces of dough, either cooked alone or wrapped
around a filling. They can be based on flour, potatoes or bread, and may include meat,
fish, vegetables, or sweets.

8. 7. Pickles - are preserved vegetables or fruits resultedfrom anaerobic fermentation in
brine or vinegar .
8. Spanakopita - is in the burek family of pastries with a filling of chopped spinach,
feta cheese, onions or scallions, egg, and seasoning. The filling is wrapped or layered in
phyllo (filo) pastry with butter and/or olive oil, either in a large pan from which individual
servings are cut, or rolled into individual triangular servings. While the filo-dough recipe
is most common, many recipes from the Greek islands call for a crust made of flour and
water to form a crunchier,calzone-like exterior in place of the flaky filo dough. The pastry
is golden in color when baked, the color often enhanced by butter and egg yolk.
9.Tongue toast-is an open sandwich prepared with sauteed beef tongue and
scrambled eggs. It is seasoned to taste with black pepper and onions. Sometimes the
tongue toast is served on buttered toast with a poached egg instead of a scrambled
one.

17. HomeworK:
•COMPILATION Directions: Cut out at
least ten pictures of different
appetizers from magazines or old
recipe books. Be able to classify
them accordingly and compile it in
your portfolio.