This document provides information about commonly served appetizers. It defines appetizers as small food items served before the main course that are meant to be eaten by hand. The most important things about appetizers are that they should be light, not difficult to eat, and tempting to increase appetite for the main course. Common types of appetizers mentioned include finger foods, vegetable soups, bruschetta, canapés, caviar, cold cuts, crudités, dumplings, pickles, spanakopita, and tongue toast. The document encourages compiling pictures of different appetizers into a portfolio.
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A canapé is a type of hors d'oeuvre, a small, prepared, and often decorative food, consisting of a small piece of bread wrapped or topped with some savoury food, held in the fingers and often eaten in one bite.
A canapé (pronounced "can-a-PAY") is a type of hors d'oeuvre, or small, easy to eat food, made with a base of a small piece of bread or pastry with a variety of toppings, and traditionally served before dinner, usually with cocktails.
These finger foods are made to be held with one hand, so that you can hold a drink in your other hand, and eaten in a single bite (or two at the most), to make it less messy.
Powerpoint presentation of "Stocks" in Principles of food production.
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
A canapé is a type of hors d'oeuvre, a small, prepared, and often decorative food, consisting of a small piece of bread wrapped or topped with some savoury food, held in the fingers and often eaten in one bite.
A canapé (pronounced "can-a-PAY") is a type of hors d'oeuvre, or small, easy to eat food, made with a base of a small piece of bread or pastry with a variety of toppings, and traditionally served before dinner, usually with cocktails.
These finger foods are made to be held with one hand, so that you can hold a drink in your other hand, and eaten in a single bite (or two at the most), to make it less messy.
This presentation is about preparing dessert. The presentation is intended for Grade 9, Cookery 11 and 12 Learners. Enjoy and feel free to browse this simple presentation!
This module deals with the skills and knowledge required in preparing and presenting appetizers.
Upon completion of this module you should be able to: 1. Identify the origin of appetizer; 2. Perform Mise en place; 3. Prepare a range of appetizers; 4. Present a range of appetizers; and 5. Store appetizers
ACCOMPANIMENTS
Accompaniments are highly flavored seasonings of various kinds offered with certain dishes.
The object of accompaniments with dishes is to improve the flavor of the food or to increase the richness or texture.
TYPES OF ACCOMPANIMENTS
A garnish is an edible object that you put on or near food or drinks. Such as parsley or lemon and so on.
From the French word “GANIR” to decorate or furnish
Garnish is to use to make food more attractive and eye catching
Purpose of Garnishing Food
Visual Appeal
Flavor Enhancement
Plate Filler
Dish Identification
Rules for Garnishes or Garnishing
The garnish should be edible.
It should be natural, fresh-looking and clean.
It should be simple not overdone.
Few small groups of garnishes are more attractive than a continuous decorative scheme.
This presentation is about preparing dessert. The presentation is intended for Grade 9, Cookery 11 and 12 Learners. Enjoy and feel free to browse this simple presentation!
This module deals with the skills and knowledge required in preparing and presenting appetizers.
Upon completion of this module you should be able to: 1. Identify the origin of appetizer; 2. Perform Mise en place; 3. Prepare a range of appetizers; 4. Present a range of appetizers; and 5. Store appetizers
ACCOMPANIMENTS
Accompaniments are highly flavored seasonings of various kinds offered with certain dishes.
The object of accompaniments with dishes is to improve the flavor of the food or to increase the richness or texture.
TYPES OF ACCOMPANIMENTS
A garnish is an edible object that you put on or near food or drinks. Such as parsley or lemon and so on.
From the French word “GANIR” to decorate or furnish
Garnish is to use to make food more attractive and eye catching
Purpose of Garnishing Food
Visual Appeal
Flavor Enhancement
Plate Filler
Dish Identification
Rules for Garnishes or Garnishing
The garnish should be edible.
It should be natural, fresh-looking and clean.
It should be simple not overdone.
Few small groups of garnishes are more attractive than a continuous decorative scheme.
MENU DEFINITION, TYPES OF MENU, TYPES OF MEALS, CLASSIC MENU SEQUENCE, MENU COURSE, TYPES OF MEAL COURSE, INFLUENCES ON THE MENU, MENU ENGINEERING, STEPS IN MENU PLANNING, CONSIDERATIONS IN MENU PLANNING, STANDARDIZED RECIPE
Healthy Food
Healthy food is food considered beneficial to a person's health and well-being, in that it provides the necessary nutrients for the body to function properly. Healthy food can include a wide range of items, including fruits, vegetables, whole grains, lean proteins, and healthy fats. Eating a balanced diet that includes a variety of different healthy foods can help to ensure that a person is getting all the necessary nutrients for their body to function properly. Additionally, eating healthy foods can help to reduce the risk of certain diseases, such as heart disease and diabetes.
Healthy food
Here are some Healthy Food For You.
1. Mac and cheese
The classic American dish mac and cheese consists of macaroni pasta and cheese sauce, usually made with cheddar cheese. A snack, side dish, or main dish, it can be served in many ways. Variations of the dish can include ingredients such as bacon, vegetables, and various types of cheese.
2. Grilled cheese sandwiches
Grilled cheese sandwiches Grilled cheese sandwiches are a classic comfort food that is easy to make. To make a grilled cheese sandwich, start by buttering one side of two slices of bread. Place the slices butter-side-down in a pan over medium heat.
Healthy food
Place a slice of cheese (such as cheddar, Swiss, or American) on one of the slices, and place the other slice of bread on top. Grill the sandwich until the cheese has melted and the bread is golden brown, flipping the sandwich once. Enjoy!
3. Pizza
Pizza is a type of food which originated in Italy and consists of a flat, round base of dough topped with tomato sauce, cheese, and a variety of other ingredients. It is one of the most popular fast foods in the world.
Pizza is typically served hot and is typically eaten with a knife and fork, although it can also be eaten with one's hands. Many types of pizza exist, including Neapolitan, Chicago-style, and New York-style. Pizza is often served as part of a meal, with side dishes such as salads, garlic bread, or desserts.
4. Vegetable soup
Vegetable soup is a soup made with vegetables and other ingredients, such as stock, broth, or water. It may be served hot or cold, and can be made either thick or thin. Common vegetables used in vegetable soup include carrots, potatoes, onions, celery, tomatoes, mushrooms, and green beans.
Healthy food
Other ingredients may include herbs, spices, and legumes such as lentils. Vegetable soup is a popular dish, and can be eaten as a meal on its own or served as a side dish.
5. Chicken tenders
Chicken tenders are strips of chicken breast that have been pounded thin and breaded or battered before being cooked. They are typically served as an appetizer or a main course, and can be fried, baked, or grilled. They are often served with dipping sauces such as ketchup, honey mustard, BBQ sauce, or ranch dressing.
6. Quesadillas
You can make quesadillas in a skillet over the stove.
Healthy food
1. Heat a large skillet ov
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
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One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
2. Appetizers literally "apart from the
[main] work" or the first course,
are food items served before the
main courses of a meal, typically
smaller than main dishes, and
often meant to be eaten by hand
(with minimal use of cutlery)
3. Importance of Appetizers
•Appetizers are light and interesting tiny little
food items, which tantalize our taste buds and
increase our appetite. There are abundant
appetizers which are served but the major
types are finger food and soups. There are
some other intricate food preparations also
which are served at the beginning of our
meal.
• The most important thing about appetizer is that it should not be very hard to eat. It should be light
yet tempting. Various types of vegetable soups like hot and sour, tomato soup are also preferred as
appetizers. The types vary by the culture and the restaurant. But the purpose is the same.
4. •The most important thing about
appetizer is that it should not be very
hard to eat. It should be light yet
tempting. Various types of vegetable
soups like hot and sour, tomato soup
are also preferred as appetizers. The
types vary by the culture and the
restaurant. But the purpose is the
same.
5. •The function of appetizers is to
increase our hunger and prepare us
for the magical ride of the main
course. The flavors of the appetizers
are often coordinated with the flavors
of the main dish, unless it is a la
carte. It is done because appetizers
are the first food that gives us an idea
about the main course.
6. KINDS OF APPETIZER
1. Bruschetta (Italian pronunciation: [bruˈsketta ]- is an antipasto
from Italy consisting of grilled bread rubbed withgarlic and topped with
tomatoes, olive oil, salt and pepper. Variations may include toppings of
tomato, vegetables, beans, cured meat, or cheese; the most popular
recipe outside of Italy involves basil, fresh tomato, garlic and onion or
mozzarella. Bruschetta is usually served as a snack or appetizer. In
some countries, a topping of chopped tomato, olive oil and herbs is
marketed under the bruschetta name.
2. Canapés-is a small, prepared and usually decorative food, held in
the fingers and often eaten in one bite.
7. 3. Caviar-is a delicacy consisting of salt-cured fish-eggs of the Acipenseridae family.
The roe can be "fresh" (non-pasteurized) or pasteurized, with pasteurization reducing its
culinary a
4. Cold cuts- are cold cooked meats (such as turkey, roast beef, or ham) that have
been cut into thin slices
5. Crudités- are pieces of raw vegetables (as celery or carrot sticks) served as an
hors d'oeuvre often with a dip. Deviled eggs or eggs mimosa arehard- boiled eggs,
shelled, cut in half, and filled with the hard-boiledegg's yolk mixed with other ingredients
such as mayonnaise andmustard, but many other variants exist internationally
6. Dumplings- consist of small pieces of dough, either cooked alone or wrapped
around a filling. They can be based on flour, potatoes or bread, and may include meat,
fish, vegetables, or sweets.
8. 7. Pickles - are preserved vegetables or fruits resultedfrom anaerobic fermentation in
brine or vinegar .
8. Spanakopita - is in the burek family of pastries with a filling of chopped spinach,
feta cheese, onions or scallions, egg, and seasoning. The filling is wrapped or layered in
phyllo (filo) pastry with butter and/or olive oil, either in a large pan from which individual
servings are cut, or rolled into individual triangular servings. While the filo-dough recipe
is most common, many recipes from the Greek islands call for a crust made of flour and
water to form a crunchier,calzone-like exterior in place of the flaky filo dough. The pastry
is golden in color when baked, the color often enhanced by butter and egg yolk.
9.Tongue toast-is an open sandwich prepared with sauteed beef tongue and
scrambled eggs. It is seasoned to taste with black pepper and onions. Sometimes the
tongue toast is served on buttered toast with a poached egg instead of a scrambled
one.
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17. HomeworK:
•COMPILATION Directions: Cut out at
least ten pictures of different
appetizers from magazines or old
recipe books. Be able to classify
them accordingly and compile it in
your portfolio.
Editor's Notes
It is very necessary to understand the method of cooking for a complete meal. For example, if there is a non-fish in our meal as a main dish then an appetizer should include salmon which balances the first course. If one wants to include flavors to the appetizers then he should consider the quality an important factor for selection of appetizer. In a main course, if there is stew then a slight crunchy appetizer will be better than any kind of soup. Therefore, a homemade dish or roasted peanuts are the right option for any appetizer.