Here are the ingredients from the blackboard classified according to the parts of canapes: Base: - Crackers - Toast Spread: - Flavored butter - Flavored cream cheese - Tuna salad - Pimiento cream cheese Garnish: - Ham - Caviar - Sardines - Capers - Hard cooked egg slices - Olives

2. CLASSIFICATION OF
APPETIZERS

3. OBJECTIVES
At the end of the lesson, the students will be able
to;
1. Classify appetizers according to ingredients.
2.Appreciate the importance of choosing the
correct ingredients in preparing appetizer
3. Identify ingredients according to the given
recipe.

4. •Appetizers are foods which stimulate the
appetite, through their attractive appearance,
fragrance or appealing flavor. It is a small
piece or apportion of highly seasoned food,
usually served before a meal to induce and
stimulate one’s appetite. It gives appreciation
to the food we eat.

5. •A good appetizer, weather hot or
cold should be light and served in
small quantities, Fresh vegetable
and salads, fruits, or meat or even
fish can be made into appetizers.

6. Classification of Appetizers

7. •1. Cocktails – are
usually juices of
orange, pineapple,
grapefruit or
tomatoes served
with cold salad
dressing

8. •2. Hors D’ Oeuvres
- refers to small
portions of highly
seasoned foods. It is
combination of
canapes, olives,
stuffed celery, pickled
radishes and fish.
This Photo by Unknown Author is licensed under CC BY-NC-ND

9. •3. Canapes – are
made out of thin
slices of bread in
different shapes. It is
a finger food
consisting of three
parts: a base, a
spread or topping
and garnish. This Photo by Unknown Author is licensed under CC BY-NC-ND

10. •4. Relishes/Crudites
– are pickled item
which are raw, crisp
vegetables such as
julienne carrots or
celery sticks.
This Photo by Unknown Author is licensed under CC BY-ND

11. •5. Petite Salads –
are small portions
of salad and
usually display the
characteristics
found in the most
salads.
This Photo by Unknown Author is licensed under CC BY-NC-ND

12. • 6. Chips and Dips –
are popular
accompaniments to
potato chips, crackers,
and raw vegetables.
Proper consistency in
the preparation is
important for for many
dip.
This Photo by Unknown Author is licensed under CC BY-NC-ND

13. • 7. Fresh Fruits and
Vegetables – are the
simplest appetizers.
Fruits are good
appetizers because they
give an attractive
appearance, fragrance,
appealing taste and
delicious flavor.
This Photo by Unknown Author is licensed under CC BY

14. •8. Finger Foods – are
variety of appetizers
wherein the only
requirement is that you
keep everything small
enough to be picked up
with the fingers and
eaten with little mess. This Photo by Unknown Author is licensed under CC BY-SA

15. Canapes Consists of Three Parts
1. Base – holds the
spread and garnish.
Crackers ad toast are
firmer and give a
pleasing texture and
crispness to the canape.

16. 2. Spread – placed
on top of the base
so the garnish sticks
to it without falling
off.

17. Three type of spread
a.) Flavored butter –
made from softened
butters with flavorings.
This Photo by Unknown Author is licensed under CC BY-SA

18. b.) Flavored Cream
Cheese – made from
flavored butters,
except cream cheese
is substituted for the
butter.

19. c.) Meat or Fish salad
spreads – made from
finely chopped meat or
fish that are spreadable.
Seasons should be
checked carefully to
make the spread more
stimulating to the
apetite.

20. 3. Garnish – any
food item or
combination of items
placed on top of the
spread which usually
gives color, design,
and texture or flavor
accent to the canape.

21. Can you give an example of
ingredients that we can used to
decorate canapes?

22. Guidelines for Assembling Canapes
•Good mise en place is essential. In making
canapes especially for large functions, all bases,
spreads and garnishes must be prepared ahead
of time so that final assembly may go quickly
and smoothly.

23. •Assemble as close as possible to
serving time. Base quickly become
soggy, and spreads and garnishes dry
out easily. After placing them in a tray,
cover them lightly with plastic and held
for a short time order under
refrigeration.

24. Select harmonious flavor combinations in
spreads and garnish such as:
• A. Mustard and ham
• B. Lemon butter and caviar
• C. Pimiento cream cheese and sardines
• D. Tuna salad and capers
• E. Anchovy butter, hard cooked egg slice and olive

25. •Make sure that least one of the
ingredients is spicy in flavor.
•Use high quality ingredients.
•Keep it simple.
•Arrange canapes carefully and
attractively on trays.

26. Evaluation
Direction: Classify the following
ingredients listed on the
blackboard according to the parts
of canapes. Write each ingredient
in the box provided for.