This document discusses appetizers and their types and accompaniments. It identifies 7 main types of appetizers: cocktail, hors d'oeuvres, canape, relishes/crudite, salads, soup & consommé, and chips & dips. It then discusses 6 common appetizer accompaniments: sauce, dips, condiments, pickles, fruits, and vegetables/prepared vegetables. Finally, it provides 6 guidelines for selecting appetizers, such as keeping the food light and unsubstantial, limiting ingredient variety and repetition, and avoiding highly spiced or acidic foods.

1. ACCOMPANIMENT OF APPETIZERS
TLE COOKERY_ Lesson 4

2. APPETIZER
-stimulate your appetite
-also called finger food, hand food
-pampagana in Filipino

3. 7Types of
Appetizers

4. 1. Cocktail
- Consist of several
bite-sized pieces of
fish, shellfish,
drinks and fruits
served with tangy
flavoured sauce.

5. 2. Hors D’oeuvres
- small portions of
highly seasoned
foods formerly
used to precede a
meal served either
hot or cold.

6. 3. Canape
- bite-sized or two
bite-sized finger food
consisting of three
parts: a base, a
spread or topping
and garnish or
garniture.

7. 4. Relishes/Crudite
- pickled items and
raw, crisp vegetables
such as julienned
carrots or celery
sticks.

8. 5. Salads
- collection of
vegetables, fruits,
seasonings, cheeses,
and/or meat on top
of lettuce.

9. 6. Soup & Consommé

10. 7. Chips & Dips
- usually potato
chips or some kind of
tortilla chips.

12. 1. SAUCE
•liquid or semiliquid
mixture that is
added to a food
as it cooks or that is
served with it.

13. 2. DIPS
•a creamy, chunky, or
saucy mixture of
complementary
ingredients into which
you can dip finger foods
like chips and crackers.

14. 3. CONDIMENTS
•prepared food compounds
containing one or more spices,
or spice extracts, which, when
added to a food after it has been
served, enhance the flavor of
the food (Farrell, 1985).

15. 4. Pickles
• food that has been
preserved in brine or
in vinegar.

16. 5. Fruits
• an assortment of fruits
cut into sections or
pieces and served in a
cup or a glass as an
appetizer or dessert.

17. 6.Vegetables and
PreparedVegetables
• a selection of raw
vegetables, usually cut
into strips or small
chunks and served, with
a dip, as an hors
d'oeuvre.

18. Guidelines in the
Selection of
Appetizers

19. 1. Keep the food light
and unsubstantial.

20. 2. Limit the variety of
ingredients.

21. 3. Avoid the repetition
of ingredients.

22. 4. Avoid highly spiced
or highly acidic food.

23. 5. Limit the number of
appetizers served.

24. 6. Best to provide
finger food.