This document provides information about various types of appetizers and cocktails. It discusses relishes, which include raw vegetables served with dips, as well as pickled vegetables. Dips are described as spreads that can accompany raw vegetables, potato chips, or crackers. The document also outlines different appetizer categories like antipasto, bruschetta, tapas, caviar, and amuse bouche. Amuse bouche are specifically defined as tiny appetizers offered to guests before or after they order to showcase the chef's cooking abilities.

1. COCKTAIL
Prepared by: Cherry G. Gamboa

2. Title and Content Layout with List
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3. Kinds of Cocktail
Appetizers

4. Oyster and
Clams on
the half
shell

5. SHRIMP
COCKTAIL

6. CRAB
COCKTAIL

7. LOBSTER
COCKTAIL

8. FRUITS

9. FIRM
FLAKED
FISH
APPETIZER

10. RELISHES

11. RELISHES
 are raw or pickled vegetables cut
into attractive shapes served as
appetizer.

12. Relishes include two categories:
1. Raw vegetables with dips - These are
known as crudités (croo dee tays). Cru in
French means “raw”. Common bite size,
cut raw vegetables served with dips are:
•Celery Radish
•Green and Red Pepper Zucchini
•Cucumber Cauliflower
•Broccoli Florets Broccoli Stems

13. Raw vegetables with dips

14. 2. Dips – accompaniment to raw vegetables, and
sometime potato chips and crackers.
Any mixture of spreads can be used as dips.
Proper consistency is important to any dip.
It must not be so thick that it cannot be scooped
up without breaking the cracker.
It must be thick enough to stick to the items
used as dippers.
Thin or soften them by adding mayonnaise,
cream or other appropriate liquid. Sauces and
salad dressings can be used as dips.
Relishes include two categories:

15. DIPS

16. Relishes include two categories:
3. Pickled items. Includes variety of
items like cucumber pickles, olives,
watermelon pickles, pickled peppers,
spiced beets, and other preserved
fruits and vegetables.

17. Pickled items

18. Miscellaneous hors d’ ouevres
These are variety of food both hot and
cold served as appetizers.
The serving is smaller in unit size or
portion size that can be eaten with
forks from small plates or with fingers.

19. 1. Antipasto - An Italian appetizer that
includes the following:
a. Cured meats – Salami, prosciutto, bologna,
boiled ham.
b. Seafood items – Canned items like sardines,
anchovies, and tuna

20. 1. Antipasto - An Italian appetizer that
includes the following:
c. Cheeses – provolone, mozzarella
d. Hard cooked egg and stuffed eggs

21. 1. Antipasto - An Italian appetizer that
includes the following:
e. Relishes – raw vegetables.
f. Mushrooms and other vegetables

22. 2. Bruschetta - slice of Italian bread that is
toasted, rubbed with brushed garlic, and
drizzled with olive oil, served with toppings
like canapés.

23. 3. Tapas - a small food item intended to be
eaten with wine or other drinks usually in
bars. They are served in a small portion
intended to be eaten immediately

24. 4. Caviar – salted roe, or eggs, of the sturgeon. Any
product labeled caviar must come from sturgeon.
Roe from any other fish must be labeled as such
(white fish caviar)

25. 5. Amuse Bouche (ah mews boosh) – a tiny
appetizer or hors d’ oeuvres offered to guest seated
at their tables either before or after they have
ordered from the menu. It is an opportunity to
showcase an aspect of the chef’s cooking style and
talent and to welcome the guest.

26. •Anything that can be served in a tiny
portion can be served as an amuse
bouche like salads, soups, and little
portions of meat, fish or vegetables
with the few drops of sauce and
garnish. The chefs don’t use a separate
category of recipe for these items but
just give a different presentation,
garnish or sauce.

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