This document outlines the process of preparing appetizers, emphasizing important concepts such as mise en place, which means having all ingredients and tools ready before cooking. It discusses the classification of canapés, including bases like crackers and toasts, spreads such as flavored butter and cream cheese, and garnishes that add texture and color. Additionally, it touches on cocktail appetizers, which typically feature seafood or fruit served cold with a tangy sauce.

1. PREPARE
APPETIZERS
Arnaldo G. Carbon Jr.
SST – II

2. Upon completion of this module
you should be able to:
1. identify the origin of
appetizer;
2. perform Mise en place;
3. prepare a range of appetizers;
4. present a range of appetizers;
and

15. PERFORM MISE’
EN PLACE

16. Mise’ En Place is a French term which
means “set in place” that is you have
everything ready to cook and in its place.
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 easily.

17. Use "Mise en Place" to Make Meal
Preparation Easier. 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.

18. Mise’ En Place samples:

19. Mise’ En Place samples:

20. Mise’ En Place samples:

21. Classificatio
n of

26. 1. Base – holds the spread and
garnish. Crackers and toasts
are firmer and give a pleasing
texture and crispness to the
canapé.

27. Suggestions for canapés bases are:

28. Suggestions for canapés bases are:

29. Suggestions for canapés bases are:

30. 2. Spread - placed on top of
the base so the garnish
sticks to it without falling off.

31. Three types of spreads
a.)Flavored butter
– made from
softened butters
with flavorings.

32. Three types of spreads
b) Flavored Cream
Cheese-made from
flavored butters, except
cream cheese
substituted for the
butter. Mixture of cream

33. Three types of spreads
c) Meat or Fish salad
spreads – made from
finely chopped meat or
fish that are spreadable.
Seasons should be
checked carefully to
make the spread more

34. 3. Garnish – any food item or
combination of items placed on top
of the spread which usually gives
color, design, and texture or flavor
accent to the canapé.

35. Food items used to decorate canapés
a) Vegetables, pickles and relishes
Radish slices Pickled onions
Tomatoes Olives
Chutney Parsley
Pickles Asparagus
tips
Capers Cucumber
slices

36. Food items used to decorate canapés
b) Fish
Smoked oysters
Smoked Salmon
Shrimp Caviar
Tuna flakes Sardines
Lobster chunks or slices

37. Food items used to decorate canapés
c) Meats
Ham
Salami
Roast Beef
Chicken or Turkey

38. Food items used to decorate canapés
d) Cheese, hard cooked egg slices

49. Cocktail appetizers are made of
seafood or fruit, usually with a tart
or tangy sauce. These appetizers
are always served chilled, often
on a bed of crushed ice.