This menu offers a variety of appetizers including both cold and hot options, as well as a selection of cheeses, breads, and desserts including a dessert station and chocolate fountain.
The document is a menu from Chartwells Catering offering a limited time holiday pick-up menu for cheese and meat platters, salads, Italian favorites like baked ziti and lasagna, holiday favorites like pigs in blankets, and desserts. Items range in price from $15-$75 and are served in quantities to feed groups of 10-35 people. The catering office information is provided for placing pickup orders with a minimum 24 hour notice.
The document outlines 3 lunch menus from The Capital Grille restaurant. Each menu includes an appetizer choice, entree choice, accompaniments, dessert choice and price per guest of $30, $40 or $50, respectively, with the price not including beverages, tax or gratuity. The entree choices range from sandwiches and salads to seafood and steaks.
This document outlines a dinner menu including an optional appetizer, salad, entrée choices of filet mignon, sirloin steak, salmon or chicken, accompaniments of mashed potatoes and fresh vegetables, and dessert choices of a dessert platter, chocolate cake or crème brûlée. The cost is $60 per guest without an appetizer or $65 per guest with a choice of one appetizer.
The document lists various hors d'oeuvres options and their prices per 75 pieces. It includes options like meatballs for $65, goat cheese crostini for $65, and chicken wings for $75. Display options including cheese, fruit, and vegetable displays are also provided, ranging in price from $75-185 depending on the number of servings. Specialty stations with desserts are further described, such as a cheesecake bar for $250 per 100 pieces.
The document describes amenities and services offered at The Vermont Inn resort. It provides details about luxurious room accommodations surrounded by scenic Vermont mountains. It also describes the on-site gourmet restaurant menu including appetizers, soups, salads, pasta, entrees and desserts. Additionally, the resort offers a pool, spa, horse-drawn carriage rides, lobby cafe, chocolate shop and on-site shopping center for guests to relax and enjoy the Vermont mountain surroundings.
This document lists various food items and their typical accompaniments. It includes roast meats like beef and turkey along with suggested sauces and sides. Several appetizers, entrees, and desserts are also listed such as omelettes, fish, stew, goose, asparagus, and fresh fruit. Common condiments that could accompany the foods are also indicated.
This document is a catalog listing various Italian food items available for purchase in miniature form, including meats, cheeses, baked goods, and more. Prices range from $1.40 for individual fruit jellies to $150 for a custom Italian food basket assortment. The catalog emphasizes that all items are authentically handmade in miniature form.
This document contains the menu for a restaurant. It lists items available for starters, main courses, sides, and desserts. Starters include soups, salads, and appetizers priced between £3.95-£5.95. Main courses focus on meats, seafood, and pasta dishes priced £8.95-£19.95. The menu also includes sides such as chips, vegetables, breads priced £2.00-£4.00 and desserts like tarts, pancakes priced at £5.50 each.
The document is a menu from Chartwells Catering offering a limited time holiday pick-up menu for cheese and meat platters, salads, Italian favorites like baked ziti and lasagna, holiday favorites like pigs in blankets, and desserts. Items range in price from $15-$75 and are served in quantities to feed groups of 10-35 people. The catering office information is provided for placing pickup orders with a minimum 24 hour notice.
The document outlines 3 lunch menus from The Capital Grille restaurant. Each menu includes an appetizer choice, entree choice, accompaniments, dessert choice and price per guest of $30, $40 or $50, respectively, with the price not including beverages, tax or gratuity. The entree choices range from sandwiches and salads to seafood and steaks.
This document outlines a dinner menu including an optional appetizer, salad, entrée choices of filet mignon, sirloin steak, salmon or chicken, accompaniments of mashed potatoes and fresh vegetables, and dessert choices of a dessert platter, chocolate cake or crème brûlée. The cost is $60 per guest without an appetizer or $65 per guest with a choice of one appetizer.
The document lists various hors d'oeuvres options and their prices per 75 pieces. It includes options like meatballs for $65, goat cheese crostini for $65, and chicken wings for $75. Display options including cheese, fruit, and vegetable displays are also provided, ranging in price from $75-185 depending on the number of servings. Specialty stations with desserts are further described, such as a cheesecake bar for $250 per 100 pieces.
The document describes amenities and services offered at The Vermont Inn resort. It provides details about luxurious room accommodations surrounded by scenic Vermont mountains. It also describes the on-site gourmet restaurant menu including appetizers, soups, salads, pasta, entrees and desserts. Additionally, the resort offers a pool, spa, horse-drawn carriage rides, lobby cafe, chocolate shop and on-site shopping center for guests to relax and enjoy the Vermont mountain surroundings.
This document lists various food items and their typical accompaniments. It includes roast meats like beef and turkey along with suggested sauces and sides. Several appetizers, entrees, and desserts are also listed such as omelettes, fish, stew, goose, asparagus, and fresh fruit. Common condiments that could accompany the foods are also indicated.
This document is a catalog listing various Italian food items available for purchase in miniature form, including meats, cheeses, baked goods, and more. Prices range from $1.40 for individual fruit jellies to $150 for a custom Italian food basket assortment. The catalog emphasizes that all items are authentically handmade in miniature form.
This document contains the menu for a restaurant. It lists items available for starters, main courses, sides, and desserts. Starters include soups, salads, and appetizers priced between £3.95-£5.95. Main courses focus on meats, seafood, and pasta dishes priced £8.95-£19.95. The menu also includes sides such as chips, vegetables, breads priced £2.00-£4.00 and desserts like tarts, pancakes priced at £5.50 each.
This document is a menu for a restaurant that offers appetizers, salads, soups, ceviches, main dishes including steak, fish, and pasta options, sandwiches, and desserts. Popular appetizers include beef carpaccio, smoked salmon carpaccio, and octopus carpaccio. Main dishes feature steak cuts like churrasco and skirt steak cooked to order as well as fish, chicken, and pasta dishes. Sandwiches and paella for two people are also available. The menu provides prices in thousands of Chilean pesos and notes that taxes are included.
This document contains menus for salads, starters, main courses, seafood, desserts and drinks at a restaurant. It lists various salad, appetizer, meat, fish and dessert options with their prices. Popular salads include grilled chicken and Greek salads, while starters include soup of the day, peri peri chicken livers and beef carpaccio. Main dishes feature rump steak, pork spare ribs, stuffed chicken and seafood platter. Dessert options are chocolate tart, cheesecake and peanut butter spring rolls. A variety of soft drinks, beers and coolers are listed on the drinks menu.
This menu document provides options for starters, main dishes, and sweets for a catering event. Starters include Laotion style turkey eggrolls, French onion soup, and banh bao. Main dishes are chicken pot pie, baked ziti, chicken satay, and fried rice. Sweets consist of red velvet cake, strawberry chocolate tarts, lemon bars, cherry squares, chocolate chip cookies, Reese's pieces cookies, brownies, and peanut butter chocolate cake. Customers can also make suggestions for additional menu items. Pricing depends on ingredient costs.
This document provides appetizer and specialty item options from a restaurant menu. Some highlights include:
- A large onion cut and deep fried into a "blooming" shape, served with ranchero sauce for $7.99.
- Smoked rib tips smoked in-house and coated in BBQ sauce for $8.29.
- Prime rib chunks char grilled and served with horseradish cream sauce for $9.99.
- A grilled tortilla stuffed with chicken, cheese and onions, topped with apple BBQ sauce for $8.59.
Whiddons Eatery evening menu for January 25-26 features a cream of celery, apple and cashew soup, duck, bacon and apricot terrine with cherry sauce, and mushroom cooked in port and Stilton sauce with a rosemary and sea salt scone. Other entree options include prawns in saffron cream sauce with wilted spinach served in a filo basket, guinea fowl supreme served on celeriac mash with wild mushroom sauce, and pork tenderloin with pink peppercorn and parsley crust with smoked bacon and apple stuffing and cider gravy. The menu also offers baked salmon steak with salsa verde, mushroom, brie and leek puff pastry tart
The document provides light bite and sandwich options ranging from £3.95 to £5.75, as well as side options from 95p to £2.95. Burgers are offered from £6.95 and include a cheeseburger, double lamb and brie burger, and spicy bean burger. All burgers are served with chips, coleslaw, and salad. Sandwich and baguette fillings include sausages, cheddar, ham, bacon, lettuce and tomato, and tuna.
The document is a menu for an event featuring appetizers, main dishes, and desserts. Appetizer options include Laotion turkey eggrolls, French onion soup, and banh bao dumplings. Main dishes are chicken pot pie, baked ziti with meatball or sausage options, chicken satay, and fried rice that can include shrimp. Desserts include red velvet cake, strawberry chocolate tarts, lemon bars, cherry squares, chocolate chip cookies, Reese's pieces cookies, brownies, and peanut butter chocolate cake.
The 'Ultimate Temptation' wedding package at the Emporium Function Centre includes:
1) Canapés and champagne on arrival followed by appetizers and salads for the tables.
2) A three course alternate drop menu with options like Caesar salad, beef lasagna, and pumpkin gnocchi for entree and steak, pork, and chicken for main.
3) Dessert options like Belgian chocolate tart, pistachio slice, and mango mulinello.
4) Beverages including coffee, tea, and a six hour alcoholic package.
5) Amenities such as a master of ceremonies, DJ, wedding cake, accommodations and floral decorations
The document is a catering menu from City Kitchen Events that lists various food and beverage options for catered events. It includes appetizers, salads, sandwiches, pastas, entrees and desserts. The menu offers affordable restaurant-quality food for events like office luncheons, weddings, showers and more. Dishes include options like mussels, antipasto, bruschetta, salads, pasta bakes, chicken dishes and desserts. Beverages and sides like garlic bread and roasted potatoes are also listed.
The document is a menu for Pepperoni Cow, an ice cream and pizza shop located in Lakeport, Michigan. It offers 26 flavors of hand-dipped ice cream, soft serve, custard, sundaes, shakes, and other desserts. In addition to ice cream, the menu lists pizza, bread, salads, and sandwiches available for purchase. Toppings, sizes and pricing are provided for each food item.
The Point Brugge Cafe is a neighborhood gathering place located at 401 Hastings Street in Pittsburgh, PA. It serves Belgian beers, mussels, salads, sandwiches, pasta and desserts. Popular menu items include Mediterranean salad, chicken sandwich, moules mariniere and penne alla tomate. The cafe is open Tuesday through Saturday from 11am to 10pm and Sunday from 10am to 9pm. It is closed on Mondays.
Dokumen ini memberikan panduan untuk membuat salad buah. Ia menjelaskan bahawa salad buah terdiri daripada campuran pelbagai jenis buah-buahan segar yang dicampur bersama mayones atau yogurt. Salad buah boleh dihidangkan sebagai hidangan pembuka selera atau pengiring hidangan utama.
Rich's offers a variety of indulgent desserts including cheesecakes, ice cream cakes, and cookies. Their cheesecakes use only the finest ingredients to create elegant and memorable products. Their ice cream cakes are made with premium 12% butterfat ice cream and come in round or sheet sizes in flavors like bananas foster and chocolate fudge. Their pre-cut, frozen cookie dough comes in popular varieties and bakes into irresistible, crowd-pleasing cookies in just a few minutes.
This document discusses rich yeast doughs that contain high percentages of fat and sugar. It covers techniques for working with these doughs, including using the sponge method, osmotolerant yeast selection, egg washing, and maintaining low proofing temperatures. Specific laminated doughs like croissants and Danish dough are examined, outlining the basic production stages of enclosure, rolling and folding to develop layers. Butter is identified as the preferred fat for laminated doughs and rolling-in and folding procedures are illustrated. Finally, common laminated dough products and their makeup techniques are listed.
Yeast provides leavening in many baked goods. It causes dough to rise by producing carbon dioxide bubbles during fermentation. There are three main types of yeast used: compressed yeast, active dry yeast, and quick-rise dry yeast. Yeast ferments best between 78-82°F. Starters use flour, yeast, and liquid to begin leavening. Regular yeast doughs include hard lean dough, soft medium dough, and sweet rich dough depending on fat and sugar content. Croissants are crescent shaped flaky rolls used for savory or sweet dishes. Danish pastry dough is richer, sweeter, and contains more eggs than croissant dough.
Dokumen tersebut membahas tentang salad dan komposisinya. Salad dijelaskan sebagai campuran sayuran hijau, buah, daging, unggas, dan ikan yang disajikan dengan dressing. Komposisi salad terdiri dari underliner, body, dressing, dan hiasan. Jenis salad dapat dibedakan berdasarkan bahan utama dan suhunya.
"Modul Online D-3 Tata boga Politeknik Negeri Balikpapan (POLTEKBA) adalah fasilitas yang disediakan oleh UPT. Perpustakaan sebagai upaya membantu interaksi Dosen dan Mahasiswa dalam proses Belajar Mengajar"
The document discusses various techniques for shaping lean yeast doughs into different breads. It describes how to make round and oval rolls, French and Vienna loaves, and fougasse bread by flattening, stretching, folding and rounding the dough. It also provides instructions for shaping breads into round and oval loaves using basket proofing. Additionally, it includes brief descriptions and shaping methods for breadsticks, pretzels, and bagels.
This document discusses various bread techniques including mixing methods for yeasted doughs, quick breads, and laminated doughs. It also covers baking methods such as blind baking and steaming. Production steps for yeast breads are outlined including scaling ingredients, proofing, mixing, shaping and baking. Different types of leavening agents and wheat flours are also described.
The document discusses appetizers and hors d'oeuvres. It defines hors d'oeuvres as small bite-sized items typically served before a meal, while appetizers are small portions served as the first course. Composed hors d'oeuvres combine multiple elements, like fillings in tartlets or profiteroles. Proper presentation is important, such as keeping seafood cold on ice. The document also covers topics like savory mousses, types of caviar, and how appetizers are used in different types of menus.
This document is a menu for a restaurant that offers appetizers, salads, soups, ceviches, main dishes including steak, fish, and pasta options, sandwiches, and desserts. Popular appetizers include beef carpaccio, smoked salmon carpaccio, and octopus carpaccio. Main dishes feature steak cuts like churrasco and skirt steak cooked to order as well as fish, chicken, and pasta dishes. Sandwiches and paella for two people are also available. The menu provides prices in thousands of Chilean pesos and notes that taxes are included.
This document contains menus for salads, starters, main courses, seafood, desserts and drinks at a restaurant. It lists various salad, appetizer, meat, fish and dessert options with their prices. Popular salads include grilled chicken and Greek salads, while starters include soup of the day, peri peri chicken livers and beef carpaccio. Main dishes feature rump steak, pork spare ribs, stuffed chicken and seafood platter. Dessert options are chocolate tart, cheesecake and peanut butter spring rolls. A variety of soft drinks, beers and coolers are listed on the drinks menu.
This menu document provides options for starters, main dishes, and sweets for a catering event. Starters include Laotion style turkey eggrolls, French onion soup, and banh bao. Main dishes are chicken pot pie, baked ziti, chicken satay, and fried rice. Sweets consist of red velvet cake, strawberry chocolate tarts, lemon bars, cherry squares, chocolate chip cookies, Reese's pieces cookies, brownies, and peanut butter chocolate cake. Customers can also make suggestions for additional menu items. Pricing depends on ingredient costs.
This document provides appetizer and specialty item options from a restaurant menu. Some highlights include:
- A large onion cut and deep fried into a "blooming" shape, served with ranchero sauce for $7.99.
- Smoked rib tips smoked in-house and coated in BBQ sauce for $8.29.
- Prime rib chunks char grilled and served with horseradish cream sauce for $9.99.
- A grilled tortilla stuffed with chicken, cheese and onions, topped with apple BBQ sauce for $8.59.
Whiddons Eatery evening menu for January 25-26 features a cream of celery, apple and cashew soup, duck, bacon and apricot terrine with cherry sauce, and mushroom cooked in port and Stilton sauce with a rosemary and sea salt scone. Other entree options include prawns in saffron cream sauce with wilted spinach served in a filo basket, guinea fowl supreme served on celeriac mash with wild mushroom sauce, and pork tenderloin with pink peppercorn and parsley crust with smoked bacon and apple stuffing and cider gravy. The menu also offers baked salmon steak with salsa verde, mushroom, brie and leek puff pastry tart
The document provides light bite and sandwich options ranging from £3.95 to £5.75, as well as side options from 95p to £2.95. Burgers are offered from £6.95 and include a cheeseburger, double lamb and brie burger, and spicy bean burger. All burgers are served with chips, coleslaw, and salad. Sandwich and baguette fillings include sausages, cheddar, ham, bacon, lettuce and tomato, and tuna.
The document is a menu for an event featuring appetizers, main dishes, and desserts. Appetizer options include Laotion turkey eggrolls, French onion soup, and banh bao dumplings. Main dishes are chicken pot pie, baked ziti with meatball or sausage options, chicken satay, and fried rice that can include shrimp. Desserts include red velvet cake, strawberry chocolate tarts, lemon bars, cherry squares, chocolate chip cookies, Reese's pieces cookies, brownies, and peanut butter chocolate cake.
The 'Ultimate Temptation' wedding package at the Emporium Function Centre includes:
1) Canapés and champagne on arrival followed by appetizers and salads for the tables.
2) A three course alternate drop menu with options like Caesar salad, beef lasagna, and pumpkin gnocchi for entree and steak, pork, and chicken for main.
3) Dessert options like Belgian chocolate tart, pistachio slice, and mango mulinello.
4) Beverages including coffee, tea, and a six hour alcoholic package.
5) Amenities such as a master of ceremonies, DJ, wedding cake, accommodations and floral decorations
The document is a catering menu from City Kitchen Events that lists various food and beverage options for catered events. It includes appetizers, salads, sandwiches, pastas, entrees and desserts. The menu offers affordable restaurant-quality food for events like office luncheons, weddings, showers and more. Dishes include options like mussels, antipasto, bruschetta, salads, pasta bakes, chicken dishes and desserts. Beverages and sides like garlic bread and roasted potatoes are also listed.
The document is a menu for Pepperoni Cow, an ice cream and pizza shop located in Lakeport, Michigan. It offers 26 flavors of hand-dipped ice cream, soft serve, custard, sundaes, shakes, and other desserts. In addition to ice cream, the menu lists pizza, bread, salads, and sandwiches available for purchase. Toppings, sizes and pricing are provided for each food item.
The Point Brugge Cafe is a neighborhood gathering place located at 401 Hastings Street in Pittsburgh, PA. It serves Belgian beers, mussels, salads, sandwiches, pasta and desserts. Popular menu items include Mediterranean salad, chicken sandwich, moules mariniere and penne alla tomate. The cafe is open Tuesday through Saturday from 11am to 10pm and Sunday from 10am to 9pm. It is closed on Mondays.
Dokumen ini memberikan panduan untuk membuat salad buah. Ia menjelaskan bahawa salad buah terdiri daripada campuran pelbagai jenis buah-buahan segar yang dicampur bersama mayones atau yogurt. Salad buah boleh dihidangkan sebagai hidangan pembuka selera atau pengiring hidangan utama.
Rich's offers a variety of indulgent desserts including cheesecakes, ice cream cakes, and cookies. Their cheesecakes use only the finest ingredients to create elegant and memorable products. Their ice cream cakes are made with premium 12% butterfat ice cream and come in round or sheet sizes in flavors like bananas foster and chocolate fudge. Their pre-cut, frozen cookie dough comes in popular varieties and bakes into irresistible, crowd-pleasing cookies in just a few minutes.
This document discusses rich yeast doughs that contain high percentages of fat and sugar. It covers techniques for working with these doughs, including using the sponge method, osmotolerant yeast selection, egg washing, and maintaining low proofing temperatures. Specific laminated doughs like croissants and Danish dough are examined, outlining the basic production stages of enclosure, rolling and folding to develop layers. Butter is identified as the preferred fat for laminated doughs and rolling-in and folding procedures are illustrated. Finally, common laminated dough products and their makeup techniques are listed.
Yeast provides leavening in many baked goods. It causes dough to rise by producing carbon dioxide bubbles during fermentation. There are three main types of yeast used: compressed yeast, active dry yeast, and quick-rise dry yeast. Yeast ferments best between 78-82°F. Starters use flour, yeast, and liquid to begin leavening. Regular yeast doughs include hard lean dough, soft medium dough, and sweet rich dough depending on fat and sugar content. Croissants are crescent shaped flaky rolls used for savory or sweet dishes. Danish pastry dough is richer, sweeter, and contains more eggs than croissant dough.
Dokumen tersebut membahas tentang salad dan komposisinya. Salad dijelaskan sebagai campuran sayuran hijau, buah, daging, unggas, dan ikan yang disajikan dengan dressing. Komposisi salad terdiri dari underliner, body, dressing, dan hiasan. Jenis salad dapat dibedakan berdasarkan bahan utama dan suhunya.
"Modul Online D-3 Tata boga Politeknik Negeri Balikpapan (POLTEKBA) adalah fasilitas yang disediakan oleh UPT. Perpustakaan sebagai upaya membantu interaksi Dosen dan Mahasiswa dalam proses Belajar Mengajar"
The document discusses various techniques for shaping lean yeast doughs into different breads. It describes how to make round and oval rolls, French and Vienna loaves, and fougasse bread by flattening, stretching, folding and rounding the dough. It also provides instructions for shaping breads into round and oval loaves using basket proofing. Additionally, it includes brief descriptions and shaping methods for breadsticks, pretzels, and bagels.
This document discusses various bread techniques including mixing methods for yeasted doughs, quick breads, and laminated doughs. It also covers baking methods such as blind baking and steaming. Production steps for yeast breads are outlined including scaling ingredients, proofing, mixing, shaping and baking. Different types of leavening agents and wheat flours are also described.
The document discusses appetizers and hors d'oeuvres. It defines hors d'oeuvres as small bite-sized items typically served before a meal, while appetizers are small portions served as the first course. Composed hors d'oeuvres combine multiple elements, like fillings in tartlets or profiteroles. Proper presentation is important, such as keeping seafood cold on ice. The document also covers topics like savory mousses, types of caviar, and how appetizers are used in different types of menus.
Dokumen ini membahas tentang appetizer (hidangan pembuka) yang dapat dikelompokkan menjadi hot appetizer dan cold appetizer. Hot appetizer dihidangkan pada suhu 50-60 derajat celsius dengan contoh seperti fritture dan quiche lorraine. Sedangkan cold appetizer dihidangkan pada suhu 10-15 derajat celsius dengan contoh salad, pate, dan aspic jelly. Bahan-bahan untuk membuat appetizer terdiri dari seafood, daging, sayuran, dan keju serta
This document provides a list of 6 hot appetizer options that are typically served after soup at a classical dinner: brochettes, filled pastry shells, meatballs, rumakis, stuffed potato skins, and chicken wings. The appetizers can be made from any ingredient and are intended to be served before the main course.
This document provides definitions and classifications for hors d'oeuvres and appetizers. It begins by defining hors d'oeuvres according to Escoffier as small tidbits meant to stimulate appetite or spirit. Hors d'oeuvres can be solid or liquid and are served before the main course. The document then classifies hors d'oeuvres based on ingredients like meat, fish, eggs, vegetables or fruit. It also distinguishes between cold hors d'oeuvres, hot hors d'oeuvres, zakuski, and canapés. Zakuski are large Russian hors d'oeuvres topped with meats, fish or vegetables
The document discusses basic techniques used in pastry and bread production including various mixing methods for yeasted doughs, rolled doughs, and quickbreads. It also covers baking methods such as blind baking, docking, steaming, and scoring breads and doughs. Custard baking techniques including stovetop and baked preparations are outlined. Finally, the document lists foaming methods like whipping air into mixtures to create light, tender products such as cakes, meringues, and buttercream.
The document provides information about different types of appetizers. It discusses the history and origins of appetizers, including their introduction by the Athenians in the 3rd century BC. It then defines and provides examples of different categories of appetizers, such as cocktails, hors d'oeuvres, canapés, relishes, petite salads, chips and dips, and fresh fruits and vegetables. Specific appetizer recipes and preparation tips are also mentioned.
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
Candidates should have knowledge of various baking processes including rubbing in, creaming, melting, whisking, all-in-one, kneading, folding, rolling, shaping, and cutting. The document then provides definitions and instructions for each of these processes used in baking products such as shortcrust pastry, cakes, biscuits, and bread.
This document provides an overview of common appetizers from different cultures, including traditional Italian antipasto dishes like cured meats, olives, artichokes and cheeses; bruschetta made from grilled bread topped with tomatoes; canapes which are small decorative foods; caviar from Iran and Russia made from fish roe; crudites which are raw vegetables; deviled eggs; onion rings; samosas from India; sushi from Japan; tapas from Spain; tokwa't baboy from the Philippines; saganaki which is fried cheese from Greece; chicken fingers; and crostini which is a type of bruschetta. It gives brief descriptions and origins for various appetizers around the