The document provides an overview of various appetizers categorized into seven types, including canapes, cocktails, and relishes, emphasizing their preparation and presentation. It details the components of canapes and the significance of storing food properly to maintain quality and safety. Key storage temperatures for different appetizers are highlighted to prevent spoilage and contamination.

1. PREPARING
APPETIZERS

2. APPETIZERS
Is the second meal to be served
after the soup. You must be able to
know the nature of every appetizer to
be served for the appropriate
ocassion and this lesson will teach
you how to prepare a variety.

5. CLASSIFICATIONS OF
APPETIZERS
Appetizers are classified into 7
and these are :

6. •CANAPES – BITE SIZE
Barbeque Chicken Bites

7. •COCKTAILS-MOSTLY SEAFOODS
W/ ALCOHOLIC BEVERAGES

8. •RELISHES- RAW VEGETABLES
AND PICKLED ITEMS
Pickled Items
Raw Vegetables

9. DIPS- FLAVORED SUBSTANCES
Strawberry Fruit Dip
Fried Tofu With Soya

10. SALADS-SEAFOOD
MIXTURES

11. CANAPES
A Canape is a small,prepared and
usually decorative Hors d’oeuvres , held in
the fingers and often eatened in one bite.
Because they are often served during
cocktail hours , it is often desired that a
canape be either salty or spicy in order to
encourage guest to drink or eat more.A
canape may also be referred to as finger
food,although not all finger food are
canapes. Crackers or small slices of bread or
toast or puff pastry,cut into various
shapes,serve as the base for savory butters
or pastes,often topped with canopy of such
savory food as meat,cheese,fish,caviar,foie

12. CANAPÉS COMPONENTS
Base
Spread
Toppings
Garnish

13. Base- solid foundation of the
canape.
Spread – adds moisture and flavor and also
forming a barrier so that the bread
underneath doesn’t become soggy.
Toppings – the main item in
the recipe
Garnish – adds extra flavor and
decorations on the canape

14. BASE

15. SPREAD

16. TOPPINGS

17. GARNISH

18. Hors d’ oeuvres may be
served at the table;for ex. As a
part of the sit-down meal; or
they may be served before
sitting at the table. Hors d’
oeuvres prior to a meal are
either stationary or passed
hors d’ oeuvres are also
reffered to as butler style.
Cheese, devilled eggs, shrimps,
ham rolls, and antipasto are

19. COCKTAIL
are a type of appetizer
that made of seafood
or fruits usually with a
tart or tangy sauce,
served chilled and
often on a bed of
crushed ice

20. •CRUDITES/RELISH
These are traditional French appetizers
comprised of grated raw vegetables
soaked in vinaigrette or other
dips.Crudites often include carrot
sticks,pepper strips,celery sticks and
asparagus in much the same way as the
English word “crude”, from Latin. The
Latin word “crudus” simply means raw.
After that, it was refined to
“Cruditas”,which means “undigested
food” and then on to “crudie” in French.

21. •CHIPS AND DIPS
Chips and dips(commonly shortened to
snack) is seen inWestern culture as a type
of food not meant to be eaten as a main
meal of the day. Rather it is intended to
assuage a person’s hunger between meals,
providing a brief supply of energy for the
body, or as a food item consumed between
meals purely for the enjoyment of its
taste.It includes chips, cookies and other
finger food available in the refrigeratoror
convenience store.

22. PETITE SALAD
they are small pieces
of food such as
pasta, meat, fruits,
or vegetable that
usually mixed with a
dressing

23. FRESH FRUITS AND VEGETABLES
are often thought of
as dessert or snack
but if fruits are
combined with
healthy and colorful
ingredients, fruits
play a whole new
role as appetizers.

28. RUMAKIS

51. Proper storing of food will help
maintain food quality and safety.
Food is a perishable product so it is
important to store it at the
appropriate temperature for an
appropriate time. Dry storage areas
should be maintained at 50–70 °F,
refrigerated storage areas should be
maintained at 41 °F or below, and
frozen storage areas should be
maintained at 0 °F – -10 °F.

52. Cold appetizers must be refrigerated or frozen. Hot
appetizers should probably be frozen until you're ready
to cook them. If they've already been cooked, they
could be refrigerated or frozen until you want to
reheat them. Appetizers like chips or breadsticks
should be stored in an airtight container in the pantry.
The food container protects the foodstuff from
physical damage and contamination by dirt and other
foreign materials during handling. It also prevents the
infestation of insects, rodents, and microorganisms.
Moreover, loss or gain of moisture is controlled and
contact with air, light, heat, and contaminating gasses
is minimized.