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Appetizer
The document provides information about different types of appetizers. It discusses the history and origins of appetizers, including their introduction by the Athenians in the 3rd century BC. It then defines and provides examples of different categories of appetizers, such as cocktails, hors d'oeuvres, canapés, relishes, petite salads, chips and dips, and fresh fruits and vegetables. Specific appetizer recipes and preparation tips are also mentioned.
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Appetizer
- 1. APPETIZER lesson 2 quarter 2 8weeks Its in your mouth not in your head-
- 2. Why appetizers isthe word to be used ?... Look back from the History .. Who introduced appetizers in early 3rd Century B.C. ? - The ATHENIANS What kind of appetizers they served? - Sea urchins , Cockles , Sturgeon , Garlic
- 3. What to learnwith APPETIZERs 1. History of Appetizer 2. Tools and Equipment in preparing appetizers 3. Classification of Appetizers 4. EXAMPLES OF APPETIZERS ( with materials/ ingredients) a. Canapés b. Cocktails c. Relishes d. Miscellaneous hors d ‘oeuvres
- 4. What thus theROMAN EMPIRE tells about Appetizers? - They were known for LIQUID appetizers ; APERITIFS What is the content of Aperitifs and what is its purpose ? - Aperitifs has Alcohol content - It adds inciting hunger to a person -It also help with the imminent digestion process Is this type of Appetizer still in practiced nowadays ? - Yes . - Typically with the company of FOOD APPETIZERS
- 5. What thus theAMERICANS and ENGLAND people tells about APPETIZERS ? - Rather than to say hors d’oeuvres , they prefer to use appetizer When did they serve the appetizers ? - Between main course and dessert as REFRESHER
- 6. Ano naman angsinabi ng mga FILIPINO tungkol sa APPETIZERS ? “ Appetizers ba kamo ? FINGER FOODS yan noh.. Arte nyo naman”.
- 7. Appetizers can includeanything from FISH , MEAT , NUTS ,and CHIPS ---------- sharpen your mind------- .. Take a 5 minutes break .. And prepare a ¼ sheet of paper.
- 8. Short quiz .. MatchingType . Choose the letter of your answer. 1. ATHENIANS a. Finger foods 2. ROMAN EMPIRE b. sea urchins 3. AMERICANS c. liquid appetizers 4. ENGLAND PEOPLE d. served between main course and dessert 5. FILIPINO
- 9. What can yousay about this terms , explain your answer with great sense of humor. 6. Aperitifs 7. hors d’oeuvres 8. Imminent digestion process 9. Appetizers 10. Finger Foods
- 10.
- 11. Read and explain.. BALLCUTTER SHARP EDGE SCOOP FOR CUTTING OUT BALLS OF FRUITS AND VEGETABLES .
- 12. Read and explain.. RUBBER SPATULA USEDTO SCRAPE OFF CONTENTS OF BOWLS.
- 13. Read and explain.. CHANNEL KNIFE SMALLHAND TOOL IN MAKING GARNISHES .
- 14. Read and explain.. SPATULA USEDFOR MANIPULATING FOODS LIKE SPREADING.
- 15. USED FOR MIXING THINNERLIQUIDS. Read and explain.. WIRE WHIP
- 16. Read and explain.. ZESTER USEDTO REMOVE ZEST OR CITRUS PEELS IN THIN STRIPS .
- 17. Read and explain.. FRENCHKNIFE FOR CHOPPING , SLICING AND DICING .
- 18. Read and explain.. PAIRING KNIFE USEDFOR TRIMMING AND PAIRING FRUITS AND VEGETABLES.
- 19. Read and explain.. BUTTER CURLER USEDFOR MAKING BUTTER CURLS.
- 20. Read and explain.. CUTTING BOARD BOARDFOR CUTTING FRUITS AND VEGETABLES .
- 21. Read and explain.. KITCHEN SHEARS CUTTINGDEVICE FOR INGREDIENTS LIKE SCISSORS
- 22. Read and explain.. POTATO MASHER DESIGNEDTO PRESS POTATO AND COOKED VEGETABLES .
- 23. Read and explain.. CHILLER FORKEEPING COLD FOODS CHILLED FOR SERVICE .
- 24.
- 25. IDENTIFY THE USEDOF THE TOOLS THAT I WILL SHOW YOU. CRITERIA 4 3 2 1 CLEAR Exceptionally clear, easy to follow Generally clear , able to follow Lacks clarity , difficult to follow Unclear , Impossible to follow CONCISE The explanation posed and methods used are advanced . The explanation posed and methods used are appropriate The explanation posed and methods used are somewhat simple The explanation and methods used are inadequate COMPHREHENSIVE Thorough and comprehensive explanation Substantial explanation Partial or not comprehensive explanation Misunderstanding or serious misconception on the explanation RELEVANT Highly Relevant Generally Relevant Somewhat Relevant Irrelevant
- 31. Identify the usedof the following tools Ball Cutter Wire Whip Rubber Spatula Zester Potato masher
- 32.
- 33. 1. Cocktails Usually Juicesof Orange , Pineapple , grapefruit or tomatoes served with Salad dressings . It may be in the form of a FRUIT or VEGETABLE juice mixed with Alcoholic beverages Or Seafood like shrimps, crabs , or lobsters served with slightly seasoned sauce.
- 35. Search on howto make … Cold Salad Dressings : Juices of Fruits or Vegetables + Alcoholic Drinks Seasoned Sauce : Sea foods
- 36. 2. Hors D’Oeuvres “OR Derv” – pronounce like this.
- 37. Hors D’ Oeuvresis small portion highly SEASONED FOOD ,it is a combination of CANAPe’s , OLIVES, STUFFED CELERY , PICKLED RADISHES , and fish
- 38.
- 39.
- 41. –It is servedon individual plate when guest are seated . –Sometimes this is simply placed on a platter and passed around –Hors D’ Oeuvres are served HOT or COLD .
- 42. 3. Canape’ –pronounced as canapei They are made of SLICES OF BREAD in different shapes . The bread may be toasted, sautéed in butter or dipped in well –seasoned mixture of egg, cheese, fish, or meat then deep-fat fried .
- 43. It is afinger food consisting of three parts : BASE SPREAD TOPPINGS or GARNISH
- 44. They could beserved HOT or COLD There are no set recipes for making of CANAPE’s .
- 45. You may createyour own COMBINATION of several different colored items on the cut pieces of bread , toasted or fried biscuits etc. The larger canapes are Termed ZAKUSKIS after the chef Zasuski
- 46. Peach and ProsciuttoCanapés
- 47.
- 48. 4. Relishes /Crudites These are pickled items which are RAW , CRISP VEGETABLES such as julienne carrots or celery sticks. Relishes are placed before the guest in a slightly , deep, boat shape dish.
- 49. 5. Petite Salad Itis just a small portion and usually display the characteristics found in most salad.
- 50. 6. Chips andDips Chips and dips are the most popular accompaniments to potato chips, crackers and raw vegetables . Proper consistency in the preparation is important for many dips. It must not be so thick that it cannot be scooped up without breaking the chips or crackers , but it must be thick enough to stick to the items used as dippers.
- 51. 7. Fresh Fruitsand Vegetables These are the simplest appetizers . Fruits are good appetizers because they give an attractive appearance , fragrance, appealing taste and delicious flavor