The document discusses appetizers, defining them as food or drink served before a meal to stimulate appetite, and outlines various types including canapés and dips. It explains the concept of 'mise en place' as a preparation technique essential for efficient cooking, and differentiates between hot and cold appetizers, their presentation methods, and service styles. Additionally, it includes tips for exam preparation and organizes groups for an assignment related to appetizers.

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
Canapes
This 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.

18. VARIETY OF HOT OR COLD APPETIZERS
• The taste of every food depends on the
quality and preparation method of that food.
• Some food are excellent and tasty when they
are HOT or Cold.
• It often Served before the soup;
• At a classical dinner , hot appetizers are
served after the soup.
• Hot Appetizers can be created from almost
any ingredient

19. COLD APPETIZERS
• Cold Appetizers are served cold with or
without a dip or sauce. These are served
cold, cool or room temperature.
• Hot appetizers are usually cooked or baked,
while cold appetizers are usually not. - Hot
appetizers are served hot or warm, while
cold appetizers are served cold or at room
temperature.

20. METHODS IN PREPARING APPETIZERS
• Appetizers are served as the first course meal
while Hors d’oeuvres are small bites food
served before the meal or at separate
reception.
• Appetizers are design to stimulate the
appetite.
• Appetizers can be passed , plated , or part of
a buffet line .
• Presentation is a key in serving appetizers.
• It should be presented in attractive and
functional way.

21. TABLE SERVICES APPETIZERS
• Table service in presenting appetizers refers
to the practice of serving appetizers directly
to the guests at their dining table. In this
type of service, the wait staff brings the
appetizers to the table and places them
before each individual guest.

22. BUFFET SERVICES APPETIZERS
• Mostly it's offered when the meal is a three
course namely appetizer, main course and
desserts. The appetizer is served on the
dining tables before the guests arrive, the
guests will then help themselves out at the
buffet and may return to get more portions
as they desire on the buffet line.

23. BUTLER SERVICES APPETIZERS
• Butlers will have multiple small, bite-sized
appetizers on a tray and walk throughout
the reception allowing people to eat as they
socialize and mingle.

24. HOLDING AND STORAGE SERVICES APPETIZERS
• Served hot appetizers HOT!
• Bouchees need to be assembled just before serving
• Uses chaffing dish
• Polysulfone- is resistant to degradation from hot water and steam and it is often
used in medical and food preparation applications where repeated sterilization is
required.

25. LABORATORY DO’S AND DONT’S
DO’S
• WEAR PPE
• UPON ENTERING ( OBSERVED
SILENCE)
• 5 MINUTES FOR GETTING YOUR
TOOLS AND EQUIPMENT
• 5 MINUTES FOR MISE EN PLACE
• 30 MINUTES COOKING
• 10 MINUTES PRESENTATION
• 10 MINUTES BUSTING ALL THE
DISHES
DONT’S
• INCOMPLETE PPE
• CHITCHATTING
• HOWLING
• NOT WORKING
• ROAMING AROUND
• TOUCHING INGREDIENTS IN THE
LABORATORY
• SICK

26. GROUP 3-
COCKTAILS-
HOT – CHICKEN WINGS
COLD-
GROUP 2-
CHIPS AND DIPS
HOT – RUMAKIS
COLD-
GROUP 1-
CANAPES- HAM CANAPE
HOT – MEATBALLS
COLD-
GROUP 4-
VEGETABLES HORS
D’OEVRES
HOT – GARLIC BUTTER
SHRIMP
COLD-

27. GROUP 3-
POLVORON
GROUP 2-
PALITAW
GROUP 1-
MAJA BLANCA
GROUP 4-
PASTILLAS DE MANI

28. ASSIGNMENT:
HOW TO ACE THE PART 1 EXAM?
• Make sure to sleep 8 hours a day!
• Free up your mind from negative thoughts
• Go to church on Sunday!
• Watch Movie
• Study a day before the exam
• Learn to appreciate and love yourself
• Know that you can do great things even in a simple
act!
• Believe you can , and you’re half way there
“When you believe in yourself, anything is possible. Wishing you the
best of luck on your Exam!

29. GROUP-1
L-TULAY TAY
Canunayon
Yacapin
Pj Gumia
Alcantara
cabilao
GROUP 2
L-
TAPDASAN
Intana
Cj Gumia
Perez
Balancar
Torres
GROUP 3
L-
Mejorada
Rosales
Paesajec
Dumaong
Gutierrez
casino
GROUP 4
L-
Abrenica
Luderc
Tejamo
Requirme
Quilang
LLanita
GROUP 5
L-BUTA
Galvan
Jael
Abendano
Aleman
abrea