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Classroom Observation Tool .APPETIZER.pptx
- 2. REVIEW
- 4. APPETIZER are small pieces or portions of highly seasoned food, usually served before a meal to induce and stimulate one’s appetite. It gives relish to the food we eat.
- 5. APPETIZERS Is a food or drink served usaully before a meal to boost the appetite It provides a natural transition to main course. It is the food that fills your hunger while waiting for the main dish.
- 7. A. COCKTAILS This Photo by Unknown author is licensed under CC BY-NC-ND. usually consist of shrimps, lobster, crab meat, shellfish, fruits as well as fruits and vegetables juices.
- 8. 1. SEAFOOD COCKTAIL consists of several bite-size pieces of meat, fish, or shellfish served with highly flavoured sauce.
- 9. 2. FRUIT COCKTAIL made up of bite-size pieces of fruit flavored with a dressing of fruit juice or sherbet.
- 10. 3. COCKTAIL DRINKS This Photo by Unknown author is licensed under CC BY. cold fruit beverages which contain liquor, carbonated water and bitters.
- 12. B. HORS D’ OEUVRES ( awr –durv) little portion of highly seasoned foods. can be served hot or cold. They can be eaten standing up, rather than seated at a formal dining table
- 13. C. PETITE SALAD small portions of salads and usually display the characteristics found in most salads.
- 14. D. FRESH FRUITS AND VEGETABLES are the simplest and nutritious appetizers.
- 15. E. CHIPS AND DIPS these are food of chips or crisps served with dip, they are called informal appetizers.
- 16. F. RELISHES/ CRUDITES are pickled item which are raw, crisp vegetables like julienne carrots or celery sticks. Relishes are generally placed before the guest in a slightly, deep, boat shape dish
- 18. 2. PICKLED ITEM
- 19. G. CANAPES is a bite-size, open – faced finger food consisting of a bread- type base, a spread or topping, and a garnish.
- 20. THREE PARTS OF CANAPES’ 1. BASE
- 21. THREE PARTS OF CANAPES’ 2. SPREAD a. Flavored butter b. Flavored cream cheese c. Meat or Fish salad spreads
- 22. THREE PARTS OF CANAPES’ 3. GARNISH any food item or combination of items placed on top of the spread which usually gives color, design, and texture or flavor accent to the canapé. A. Vegetables, pickles and relishes B. Fish C. Meats D. Cheese, hard cooked egg slices
- 23. What I Have Learned Direction: Answer the following questions on a separate sheet of paper. (5 pts. each number) 1. How are appetizers classified? 2. What are the tools and equipment used in preparing appetizers? Click to add text
Editor's Notes
- Good morning everyone, for our checking of attendance kindly comment your fullname in the comment box
- Tools, Utensils and Equipment Needed in Preparing Appetizer, so we will see if you remember our lesson last meeting , so anyone can give at least one tool and equipment, give the name and the uses of that tool and equipment po. OKAY VERY GOOD, so I will say that you have learned from this topic po. And now we will proceed to our lesson po. To reveal our lessons' today let's have a game , The four pictures are connected by one common word
- The four pictures are connected by one common word, We can describe first to ffind the common word
- 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.
- Appetizers are classified as cocktail food, appetizers salad, hors d’oeuvres, canapés, relishes, crudites, fresh fruits and vegetables. They usually come in combination of meat, seafood, poultry, fruit, vegetables and daily products and shell fish. Appetizers can be served as hot and cold depending on how it is placed in the menu.
- There are generally three kindsof cocktail
- It served on individual plate when guests are seated. Sometimes this is simply placed on a platter and passed around. It is served cold or hot.
- They should be artistically arranged and consist of base, body and garnish. Appetizer salad should be served in small quantity.
- Fruits are good appetizers because they provide a beautiful appearance, fragrance, appealing taste and delicious flavor.
- Proper consistency within the preparation is vital for several dip. It must not be so thick that it can't be scooped up without breaking the chip or crackers, but it must be thick enough to stay to the things used as dippers
- There are two categories of relishes 1. Raw vegetable with dip –examples of vegetables that can be served as relishes are: Celery Zucchini Radish Green and Red Pepper Cucumber Cauliflower Carrots Broccoli Florets & Stem
- 2. Pickled Item –includes variety of items like cucumber pickles, olives, watermelon pickles, pickled peppers, spice beets and other preserved fruits and vegetables
- There are no set recipes for the making of canapes. You may create your own combination of several different colored items on the cut pieces of bread, toasted or fried and biscuits .
- it holds the spread and garnish. Crackers and toasts are firmer and give a pleasing texture and crispness to the canapé. Suggestion for canapé’ bases:
- Spread – placed on top of the base so the garnish sticks to it without falling off. a. Flavored butter - made from softened butters with flavorings. b. Flavored cream cheese -made from flavored butters, Mixture of cream and butter can be used. c. Meat or Fish salad spreads – made from finely chopped meat or fish that are spreadable.
- 3. Garnish – any food item or combination of items placed on top of the spread which usually gives color, design, and texture or flavor accent to the canapé.