2. Objective: At the end of the lesson
The learner can differentiate between hot and cold appetizers.
To be able to prepare a variety of appetizers.
3. What is appetizers?
Is a food or drink served usually before a meal to stimulate the appetite.
Importance of appetizers:
1. It provides a natural transition to the main course or main meal.
-while waiting for the main course the guests can feel lightly their hungry stomach with this kind of
foods.
2. Enhance the appetite.
-it simply appetizer can stimulate or increase your appetite.
3. Cheaper than the main course.
-it is much cheaper economical than other courses of meal.
4. Classifications of appetizers
1. Canapes – a bite size slice open face sandwich.
-the canape can be made tin bread toast or biscuits topped with savory garnishes. Usually it is
spread topped with a lightly or highly seasoned food mixture such as eggs, chicken, liver, ham,
bacon and others.
-canapes are served hot sometimes they are also used as the first course at a luncheon or suffer
and sometimes as a dessert.
5. Classifications of appetizers
2. Cocktails – this is another kind of appetizer which may be in the form of a fruit, vegetable juice
mixed with little alcoholic beverage or seafood like shrimps, crabs or lobsters serve with a slightly
seasoned sauce.
- Cocktails and appetizers made by combining pieces of food such as fruits or seafoods for example
is fruit cocktails and shrimp cocktails.
6. Classifications of appetizers
3. hors d’oevres (or-DERVS) – These are salty tart, or crispy food that use vegetable slices as
base. Vegetable are slice into the desired thickness then the inside part is scooped out and stuffed
with fillings. It can be served cooked or pickled.
- It is small 1 or 2 bites items that are serve before dinner usually accompanied by a cocktails as
well hors d’oevres may be served at a cocktail party where are full dinner is not being served.
- Hors d’oevres can be served at a table pass on trays among guests.
7. Classifications of appetizers
4. Over the coal appetizers – it is more popular when served outside and the guests attend the
grilling. The following can be skewered on fine barbecue sticks or wrapped in aluminum foil and
placed on the grill, meat even fruits and vegetables.
5. Soup – it is also another kind of appetizer served hot or cold.
8. Classifications of appetizers
6. Chips and Dips – these are informal appetizers made with softened cheese, sour cream, bean
puree, or foods of similar consistency flavored to complement crisp, bite-size foods that are dipped
into the product.
9. Kinds of appetizers
There are two kinds of appetizers recipe HOT and COLD appetizers, remember that for the cold
appetizers preservation techniques and breezing at the proper temperature is very important.
1. Hot appetizer – are literally served in higher temperature, are most of the time soup-based
made from bread, fried meat, and other sizzling foods.
10. Types of hot appetizers
1. Brochettes – this a combination of meat, poultry, fish and vegetables served on a small skewer.
2. Filled pastry shells – this appetizer uses shells made from puff pastry, called a BOUCHEE, it
may also use dough formed into a small boat-shaped shell, called a BARQUETTE or TARTLET.
11. Types of hot appetizers
3. Meat balls – these can be made from ground beef, poultry, veal, or pork. They are usually serve
with a sweet and sour, mushroom, tomato or cream sauce.
4. Rumakis – these are appetizers made of blached bacon that are wrapped around vegetables,
seafood, chicken liver, meat, poultry, or fruits.
12. Types of hot appetizers
5. Stuffed potato skins – these are made from hollowed out potatoes that are filled with a
combination of ingridients such as cheese, bacon, and chives.
6. Chicken wings – these are dipped in a spicy coating of seasonings and then deep-fried. Their
spicy flavor ranges from mild to extra hot.
13. Cold appetizers
Are served in lower temperatures, usually made from fresh seafoods, food wraps, and dip-based
finger foods, particularly fruits and vegetables.
14. Types of cold appetizers
1. Bleu cheese and sundried tomato dressing – in this cold appetizer recipe, bleu cheese and
sundried tomatoes are combined until smooth and creamy.
2. Veggie pizza – it is cold appetizer recipe. This tasty, crunchy vegetarian pizza is made up of
cream cheese and there is a rolling of fresh veggies on a crescent crust.
3. Zesty party snack mix – it is also one type of five star cold appetizer recipes. This is prepared
in the microwave, made up of cereal potato sticks and peanuts, which gives crunchy taste.
4. Pita salad – this is another five star cold appetizer. There is the filling of crunchy vegetables as
in pita sandwich.
15. Methods of presenting appetizers
Appetizers should be presented in an attractive and functional way when serve at the table in a
buffet or a cocktail party they provided a chance for creative plating.
16. Methods of presenting appetizers
1. Table service – the art of serving hot appetizers to the table depends on the appetizer. For
example, brochettes could be served on a small plate, with a garnish to the side. When you
serve appetizers at the table, ta.ke the opportunity to make each plate or bowl a special
presentation.
2. Buffet service – food is presented all together on one or more tables. The individual
presentations depend on how the appetizers are grouped on each serving plate. Place a
garnish on each plate that holds appetizers. Arrange appetizers and garnishes in a manner that
is visually pleasing. Allow space between one so that they can be picked up easily.
3. Butler service – appetizers that are carried on a serving plate at a standing event, such a party
or reception, are passed according to what is called butler service. When appetizer are passed,
people must be able to choose them and eat them easily while standing. Items on the plate
should flow toward the customer. Be sure each item can be eaten in one or two bites and
without a knife and fork. They should be given a napkin on which hold the appetizer.
17. Fundamental plating of appetizers
Plating of appetizer
Plating – refers to presenting the item on a plate in a way that is tempting and appealing.
1. Stacking method – it is a technique that adds a dimention of height to culinary plating, forcing the diners
eyes to move upward.
2. Sauces – these are a part of many courses, from appetizers to main courses to dessert. The presentation
of your sauce can ruin your plating appearance or enhance it depending on how the sauce is added. When
it comes to meat sauces and gravies, many cooks are quick to pour the sauce over the meat, but this
disguises the appearance of the meat.
3. Clock method – it requires chefs to think of their plate like the face of a clock. Each sections corresponds
to a number on the clock to create different sections for placing foods. The conventional placement of too
with the clock method dictates that starchy foods are placed at 10, the meat at 6 and the vegetable at 2.
4. Garnishes. – these serve as an accent to perk up or highlight the color of the main dish. It is meant to
enhance and match the flavors of the dish, not over power it.
18. Here are some simple guidelines in
applying garnishes:
a. Refrain from heaping garnishes on one corner of the plate.
b. Provide a flash of color and shapes by arranging the garnishes around the main
dish.
c. Garnishing should be applied quickly to ensure the food arrives at the table
warm.
d. Provide a flash of color and shapes by arranging the garnishes around the main
dishes.
