This document discusses different types of appetizers including cocktails, canapés, petite salads, relishes/crudités, and chips and dips. It provides details on each type, such as cocktails being served chilled and containing juices, fruits, or vegetables. Canapés are described as small, easy to eat foods made with bread and toppings, consisting of a base, spread, and garnish. Petite salads are miniature versions of full salads served on small plates. Relishes/crudités are raw sliced or whole vegetables served with a dipping sauce. Chips and dips involve making different dips and serving them with an assortment of chips.

1. Appetizer

2. recall
 Name measuring tools used for preparing
appetizer
 What is the difference of cleaning from sanitizing?
 what are the methods of cleaning?

8. What was the activity about?
 What is an appetizer?
Appetizer are small portion of food items
serve as the first course to stimulate the
appetite. They may be serve in liquid or solid
form. It is important that an appetizer should
be colorful , dainty, decorated and well
presented

9.  Usually, an appetizer is a small serving of food —
just a few bites — meant to be eaten before an
entree, and people. often shared by several.
 You can also call an appetizer an hors d'oeuvre.
An appetizer is meant to stimulate your appetite,
making you extra hungry for your meal. This is
where the word comes from, literally meaning
"something to whet the appetite" or "something to
appetize."

10. Classification of Appetizers
Cocktails
Canape
Petite salad
Relishes / Crudité
Chips and Dips

11. Classifications of appetizer
 Cocktails
they are generally serve chilled and could be in a
form of liquid or solid. It could be juices, fruits and
vegetables cut into bite size, mixed with sauce o
lemon juice. They must be fresh in appearance and
arranged attractively to have an eye appeal.

14. Canape
 A canape is a type of appetizer that is a small,
easy to eat food made with bread with variety of
toppings and traditionally served before meal.
 Bite- size open faced sandwiches consist of tiny
portion of food presented on bases of bread, toast
or pastry easily handled and eaten

15. 3 parts of canape
Base - holds the spread and
garnish. Crackers and toast
are firmer and give a
pleasing texture and
crispness to the canapé.

17. Spread – placed on
top of the base so
the garnish sticks
to it and won’t fall
off

18. 2 types if spread
1. flavored cream – made
from flavored butters, it
could be a mixture of
cream and butters.

20. 2. Flavored Butter -
made of softened
butters with
flavorings.

21. Meat and fish spread
– made from finely
chopped meat or fish
that are spreadable.

23. 3. Garnish
And food item or
combination of food
items placed on top
of the spread

25. Guidelines in Assembling Canape
1. Good mise en place is
essential
2. Asseble as close as possible
to serving time
3. Make sure that at least one
of the ingredients is spicy
in flavor

26. 4. Use high quality
ingredients
5. Keep it simple
6. Arrange canapés
carefully

27. Activity

28. PETITE SALAD
A petite salad is a miniature
version of a salad to be
served as a 2-3 bite
appetizer. To serve it:
prepare the full size salad
and serve it on petite plates.

33. RELISHES /CRUDITES
Crudités means “ raw thing”
are
French appetizers consisting of
sliced or whole raw
vegetables which are typically
dipped in a vinaigrette or
other dipping sauce.

36. CHIPS AND DIPS
Chips and dip is the
perfect, easy snack for
entertaining a crowd. Make
a variety of dips, add all
your favorite chips and
serve on a big platter.