History of APPETIZER.include types and etc.

HISTORY OF APPETIZER
Appetizers were originally introduced by the Athenians as a
buffet in the early third century B.C. They would serve sea urchins,
cockles, sturgeon, and garlic. However, They were unpopular to
start as these tiny meals weren't followed up with a main course,
leaving everyone hungry and wanting more. It wasn't until the
nineteenth century that appetizers truly caught on, as meals
evolved into more of a structured ordeal.

Aperitifs came about by the Romans and were
classified as a liquid appetizer that typically contained
alcohol. In addition to inciting hunger like food appetizers,
the purposes for aperitifs were also meant to help with
the imminent digestion process. These drinks would be
shared from a single glass and passed around the table to
all members of the eating party. Aperitifs are still utilized
today, typically with the company of food appetizers.

The word itself, "appetizer," as being used in the
America and England in the1860s, is hunger like
food appetizers, the purposes for aperitifs were also
meant to help with the imminent digestion process.
These drinks would be shared from a single glass and
passed around the table to all members of the eating
party. Aperitifs are still utilized today, typically with
the company of food appetizers.

The word itself, "appetizer," as being used in
the Americas and England in the1860s, is
more of a local flavor than "hors d'oeuvres."

For a time, appetizers are served between the main course and
dessert as a refresher, but by the twentieth century they had
taken their place as a precursor to the main course. On the other
hand, it is said that appetizers are the dishes that can truly be
considered Filipino because we are best known for using our
hands to eat the small finger foods that come with the first
course. Appetizers can include anything from fish to meat, nuts
and chips. They are often served before dinner or at large family
lunches.

MISE' EN PLACE
PERFORM MISE EN PLACE

MISE' EN PLACE
is a French term which means "set in place" that is you have
everything ready to cook and in its place. These are advance
preparation that you need to perform to save time. You should be able
to identify and prepare all the needed tools and equipment as well as
all the ingredients to make the preparation and cooking easy.
• The following are the tools and equipment needed in preparing
appetizers.

KITCHEN TOOLS AND EQUIPMENT
1. Ball Cutter - sharp edged
scoop for cutting out balls of
fruits and vegetables.

2. Rubber spatula -
used to scrape off
contents of bowls.

3. Channel
knife - small
hand tool in
making
garnishes.

4. Spatula - used
for manipulating
foods like
spreading.

5. Wire Whip -
used for mixing
thinner liquids.

6. Zester - used to
remove zest or citrus
peels in thin strips.

7. French knife - for
chopping, slicing and
dicing.

8. Paring knife - used for trimming
and paring fruits and vegetables.

9. Butter curler - used
for making butter curls.

10. Cutting board - board for
cutting fruits and vegetables.

11. Kitchen shear -
cutting device for
ingredients like scissors.

12. Potato Masher -
designed to press
potato and cooked
vegetables.

13. Chiller - for
keeping cold foods
chilled for service.

OTHERTOOLS AND EQUIPMENT USED
IN PREPARING APPETIZERS.
1. Measuring spoons - are
used for measuring dry and
liquid ingredients in small
quantity.

2. Measuring cups - is used to measure
dry ingredients. They come in various
sizes and volumes.

3. Glass measuring cup
container which is usually
transparent. It is smooth in the
inside with the graduation mark
on the outside to read. This is
used for measuring liquid
ingredients like water and oil.

4. Mixing bowls - these containers have
smooth, rounded interior surfaces with no
creases to retain some mixture.

5. Mixing spoon. - is used for
mixing ingredients. It is made of
wood in different sizes and
different length of the handle.

6. Paring knife - is used to
remove the skin covering of fruit
and vegetables.

7. Fork - is used to
combine ingredients.

8. Container of
different sizes and
shapes.

Identify the following the correct answers. Write it in your paper.
1. Were originally introduce by the Athenians as a buffet in the early third
century B.C.
2. Came about by the Romans and were classified as a liquid appetizer that
typically contained alcohol.
3. Appetizers were originally introduced by the?
4. . Aperitifs came about by the _______ and were classified as a liquid
appetizer.
5.The word itself, "appetizer," as being used in the Americas and England
in the1860s, is more of a local flavor than “____ _ ________."
6. sharp edged scoop for cutting out balls of fruits and vegetables.
7. used to scrape off contents of bowls.
8. small hand tool in making garnishes.
9. used to remove zest or citrus peels in thin strips.
10.board for cutting fruits and vegetables.

1. Glass measuring cup are used for measuring dry and liquid ingredients in small
quantity.
2. Measuring spoons is used to measure dry ingredients. They come in various sizes
and volumes.
3. Mixing bowls container which is usually transparent. This is used for measuring liquid
ingredients like water and oil.
4. Container these containers have smooth, rounded interior surfaces with no creases to
retain some mixture.
5. Mixing spoon is used for mixing ingredients. It is made of wood in different sizes and
different length of the handle.
6. Paring knife is used to remove the skin covering of fruit and vegetables.
7. Fork used to combine ingredients.
8. Fork different sizes and shapes.
9. Mis en Place is a French term which means "set in place" that is you have
everything.
10.Oven is for keeping cold foods chilled for service.
II. Write TRUE if the statement is true. Write FALSE if the statement is false.

History of APPETIZER.include types and etc.

History of APPETIZER.include types and etc.

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History of APPETIZER.include types and etc.