Appetizers are small portions served before a meal to stimulate appetite. They can be solid or liquid and should be colorful, attractive presentations. Cocktails are generally served chilled and can be liquid or solid foods cut into bites. Common cocktail ingredients include fruit juices, seafood, vegetables mixed with sauces. Canapés are small savory items that can be served hot or cold on bread or crackers. They should be petite, fresh, colorful and eye-catching. Hors d'oeuvres are appetizers meant to stimulate appetite through presentation and taste. They include items like caviar, smoked salmon, oysters that can be served hot or cold. Petite salads are also used as appet

1. Appetizers
Appetizers 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.

2. Categories
Cocktails canapés Hors d’oeuvres
Petite salads

3. Cocktails
They are generally serve chilled and could be in a liquid form or solid.
Juices of fruit or vegetable or seafood, cut into bite size, mixed
with Worcestershire sauce and lemon juice, jal jeraa. They must
be fresh in appearance and arranged attractively to have an eye
appeal.

4. Types of cocktail
1)Juices:- orange, pineapple, grapefruit, tomato, serve with cold.
2) Mixed fruit cocktail:- dice of pineapple, orange, grapefruit, and
grape serve with lemon juice squeezed on top. A cherry placed
in the middle, serve in the cocktail glass.
3) Grape fruit:- cut in half the segments loosened with grape fruit
knife, placed in a grape fruit cup, cherry placed in the centre and
castor sugar serve separately.
4) Shellfish cocktail:- (prawns, shrimps, craps) dices of cooked
shellfish, placed on shredded lettuce in a cocktail glass, cocktail
sauce poured on the top, garnish with wedges of tomatoes, slice
of boiled egg, lemon slice and parsley.
5) Florida cocktail:- orange & grape fruit segments, orange & grape
fruit juice poured on the top. A cherry placed on top.

6. Point for the serving and presenting of
cocktail
1) Cocktail should be served well chilled, they could be single or
assorted.
2) The fruit should be cut in an attractive manner into segments,
balls, or dices.
3) The ingredients should be arranged in an attractive manner to
create an eye appeal, the cherry should be place o n top.
4) If green are used they should be crisp.
5) Cocktail should be served in cocktail glasses.

7. Canapés
Canapés are savory tidbits food. They could be serve hot & cold. The
items should be dainty, petite, fresh, having an eye appeal & color
contrasts. There are not set recipes for the making of canapés.
Individual or combination of several different colored items are used
on the small fancifully cut pieces of bread, toasted or fried, and
biscuits etc. the preparation of canapes one should have an
artistic sense, imagination, skill, & presentation.

8. Different butter spreads could be used, decorated and
garnished with pepper, hard boiled eggs, gherkins,
cucumber, olives, parsley, chervil, the base should be
bread, toast, crackers, melba toast, biscuits, etc.
hot canapés are made similar to cold
variety, but they are not garnished as highly. Canapés
could be served as hors d’oeuvre course, for tea,
cocktails, during the evening entertainment. Canapés are
eaten by hand

9. Point to be observed for the preparation of
canapés
1) The canapé spread should be colorful, butter or
mayonnaise mixed with color ingredients.
2) The bread should be cut into thin slice.
3) Toast fancifully cut, pieces of bread on the both side or
it will become soggy.
4) Use differently breads, brown, white, rye, colored bread
to give a variety.

10. Hors d’oeuvers
The origen of horsd’oruvres has been traced back to the romans who
enjoy eating spicy food before a big dinner.
Horsd’oeuvres are to stimulate the appetite, so that presentation and
taste is very important. Simplicity should be the watchword. They
could be made with leftover and fresh items so that they look
appealing to the customers. the taste should determine the
selection. Although most horsd’oeiuvers are served cold and hot .

11. Caviar
Smoked salmon Plovers eggs
Oyster foie gras Pate de foie
cold asparagus egg mayonnaise Fish mayonnaise

12. stuffed eggs cauliflower Portuguese
tuna marinette

13. Petite Salads
They are dainty, artistically arranged and consist of a base, body and
garnish. As an appetizer. Salad are served in small quantities.
the preparation of salad for hors d’oevres can be left to
ones imagination, the variety is endless and almost everything in
the kitchen can be used for them. Some of the salads used as a hors
d’oeuvre course are;

14. Name Ingredients
Salad Nicise Tuna fish, tomato, anchovy fillets, cut in cube mixed withvinaigrette
dressing.
Potato salad Cubed boiled potatoes or slice, chopped onion mixed with vinaigrette
dressing..
Apple &
tomato salad
Cube of potatoes & apples mixed with mayonnaise.
Meat salad Boiled meat, chopped onion, boiled eggs and blanched tomatoes,
chopped parsley. Mixed with vinaigrette dressing.
Indian rice
salad
Boiled rice, chopped onions, mixed with mayonnaise.
Peas & rice
salad
Equal part of rice & green peas mixed with vinaigrette dressing

15. Prof. Pravin Rathod