This document provides an overview of different types of appetizers. It discusses mise en place, which is preparing ingredients before cooking. It then describes various types of appetizers including canapés, which are small open-faced sandwiches meant to be eaten in one bite and often consist of toasted bread topped with savory ingredients. The document lists different topping ideas for canapés such as those made with anchovies, ham, cheese, or chicken. It also mentions other appetizer categories like soups, vegetables, skewers for grilling, breads, and chips and dips.

1. Classification of Appetizers
PERFORMING MISE EN PLACE

2. What is an Appetizers?
-a food or drink that stimulates the appetite and is usually served before
a meal. The appetizers included shrimp with cocktail sauce, vegetables
and dips, cheeses, and fruits. 2. : something that stimulates a desire for
more.

3. Performing Mise En Place
Mise en place (MEEZ ahn plahs) is a
French term for having all your
ingredients measured, cut, peeled,
sliced, grated, etc. before you start
cooking. Pans are prepared. Mixing
bowls, tools and equipment set out. It is
a technique chefs use to assemble meals
so quickly and effortlessly.

4. Which is Which?

5. Which is Which?

6. Canapés
Canapés are a type of hors d’oeuvre
that are very specific in nature. They
consist of a piece of a base layer such
as toasted bread which is topped with
something savoury and designed to
be consumed in one bite.

7. Canapés Toppings
A. Anchovy or Sardine Canapes
• Spread strips or rounds of sautéed
bread with anchovy or sardine paste
that has been mixed with a little lemon
juice.
• Arrange on top rosettes of chopped
fine hard-boiled eggs, arranged the
white and yolks separately or in
alternately lines

8. Cover pieces of sautéed
bread with grated parmesan
cheese , sprinkle with salt
and paprika.
Ham Canapés Chop boiled ham very fine,
mix with mustard and a little
cream spread on the bread,
and cover the tops with
grated cheese.
Cheese Canapés

9. Chicken Canapes
-the chicken meat used in
this type of canapé had
typically been made into a
spread that was served on
top of toast slices or
baguettes.

10. All preserved fruit can be
used , the fruit being
heated and a little wine
added if cared for.
Prune or Fig Canapes this fruit is usually the base,
cover the top with whipped
cream and top with nuts , like
walnuts.
Fruit Canapés

11. Alexandra Canapes
Cut thin slices of bread into
rounds , cover with apricot
marmalade , and hot with
whipped cream.
Alexandra Canapes
Butter small rounds of
toasted bread , cover each
piece with anchovies.

12. May be in a form of a fruit
vegetable juice mixed with
little alcoholic beverage or
seafoods like shrimp, crabs ,
or lobster
Anchovy-and-egg CanapesThis is top with Anchovy and
egg and usually serve cold as
an appetizer at luncheon or
dinner.
Cocktails

13. Vegetables
HorsD’oevres
These are salty, tart or crispy
food that use vegetables
slices as base.

14. Over the Coal
Appetizers
It is more popular when served
outside and the guest attend the
grilling. The following can be
skewered on fine barbecue
sticks or wrapped in aluminum
foil and placed on the gill.

15. Soup
It is also another kind
of appetizer served
hot or cold.

16. Party or Pastry
Bread
It is also another kind
of appetizer served
hot or cold.

17. Chips and Dips
A snack food or an appetizer
consisting of potato chips,
crackers, or raw vegetables
(like carrot sticks) that are used
to scoop up a dip, a savory
creamy mixture.