2. OBJECTIVES
At the end of this lesson, you are expected
to:
1.Differentiate hot and cold appetizers;
2.Prepare a variety of appetizers
3.Follow workplace safety procedures.
3. HOT AND COLD APPETIZERS
Hors d’oeurves are often served
preceding a meal; they are served as
the food at cocktail parties involving
alcoholic beverages.
4. a. Hot Hors d’oeurves are served between
the soup and fish course. In today’s
shortened menus, they are often served
instead of hot entrée. Many hot hors
d’oeurves are suited for serving a small
ala carte dishes, usually decribed as hot
dish.