power point presentation about appetizers

3. •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.

4. •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.

5. • The word itself, "appetizer," as being used in America 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.

8. What can you say about
the video?

9. Appetizers can be
more appreciated if
presented attractively
like the saying goes
“the eyes eats first”.

10. Plate presentation
is the process of
offering the appetizer
to guests in a stylish
and pleasing manner.
It requires skills, style
and creativity.

12. The rules of good menu balance also apply to plating.
Select foods andgarnishes that offer variety and contrast.
Colors Shapes Texture Flavors

13. Color. Two or more colors on a plate are usually more
interesting than one. Garnish is also important.
Color. Two or more colors on a plate are usually more
interesting than one. Garnish is also important.

14. Shapes. Plan for variety of shapes and forms.
Cutting vegetables into different shapes gives you
great flexibility.

15. Texture. Not strictly visual consideration, but
important in plating in menu planning.

16. Flavors. One of the factors to consider when balancing
colors, shapes, and texture on the plate.

17. This is important for presentation as well as for
costing.

18. Match portion sizes and plates. Too small a plate
makes an overcrowded, jumbled, messy appearance.
Too large a plate makes the portions look skimpy.

19. Balance the portion sizes of the various items on
the plate.Apply logical balance of portions.

22. 1.Presentation must have
three elements.

23.  Centerpiece may
be an uncut portion
of the main food
item.

24.  Slices or serving
portions of the main food
item, arrange artistically.

25.  Garnish should
arranged artistically
in proportion to the
cut slices.

26. 2. The food should
be easy to handle
and serve, so one
portion can be
removed without
ruining the
arrangement.

27. 3.A simple design is best. Simple arrangement
is easier to serve, more appetizing, and still
attractive when are half consumed by the guest.

28. 4. Attractive platter are made of
metals, mirrors, china, plastic or
woods, presentable and suitable for
use with food.

30. 5. Once a piece of food has touched the
tray, do not remove it. Shiny silver or
mirror trays are easily smudged, and
you’ll have to wash the tray and start
over again. Good pre-planning should
be considered.

31. 6. Think of the platter as part of the whole. It
must be attractive and appropriate to the
other presentation in the table.

32. s
Designing
the
Platter

33. 1. Plan ahead
Make a sketch by dividing
the tray into six or eight
sections. This will help you lay
out a balance and symmetrical
design. The sketch should
indicate the centerpiece, slices
of foods and garnishes.

34. 2. Get movement into your design.
Good design makes your eyes move across the
platter following the lines you have set up. It could be
arranged in rows or lines.

35. 3. Give the design a focal point.
Use centerpiece to
emphasize and strengthen
the design by giving it
direction and height. Note
that centerpiece is not
always in the center.

36. 4. Keep items in proportion.

37. 5. Make the garnish count.
Use garnish to balance out
a plate by providing additional
element. Two items on a plate
often look unbalanced, but
adding a garnish completes the
picture. On the other hand do
not add unnecessary
garnishes.

38. 6. Don’t drown every plate in sauce or gravy
It may hides colors
and shapes. You may
cover a part of it or a
band of sauce across the
center.

39. 7. Keep it simple.
Simplicity is more
attractive than complicated
designs.

41. ENUMERATION
Direction: Enumerate the following terms.
1-4 Fundamental of Plating
5-10 Give at least six ways to design the
platter

42. Why is important to follow the
fundamental of plating?

44. TRUE OR FALSE
Directions: Write TRUE if the statement is correct and FALSE if the
statement is wrong. Write your answer in your activity sheet.
______ 1. The food should be easy to handle and serve, so that one portion
can be removed without ruining the arrangement.
______ 2. Once a piece of food has touched the tray, remove it.
______ 3. Keep items un proportion.
______ 4. Give the design a focal point. Use centerpiece to emphasize and
strengthen the design by giving it direction and height.
______ 5. A simple design is best. Simple arrangement is easier to serve,
more appetizing, and still attractive when half consumed by the guest.

45. Answers
1.TRUE
2.FALSE
3.FALSE
4.TRUE
5.TRUE

46. Directions: Prepare for the next topic.

49. Directions: Guess the
missing word using
the four pictures
presented.

50. __ __ U __ __

51. S A U CE

52. G __ R__ __ __ H

53. G A R N I S H

54. __ __ __ __ T __

55. F R U I T S

56. __ __ __ __ S __ N G

57. D R E S S I N G

58. V __ __ __ __ __ __ __ __ S

59. V E G E T A B L E S

60. __ I __ C __ E __

61. K I T C H E N

62. P __ __ __ T __

63. P O T A T O

66. Accompaniment is something added to
or served with food or meal to make it
better or more appealing.
It generally enhances the flavor, food
and sauces offered with specific main
dishes by providing a balance and
contrast to taste.

72. Reasons Why We Need
Accompaniment

73. 1. Accompaniment in
every dish is one of
the most important
factors in serving a
dish.

74. 2. It can enhance the
food, gives an eye
appeal and stimulates
appetite of the dishes
with satisfaction.

75. 3. A good taste and
attractive appetizer dish
can create an emotional
connection and provide
visual stimulation which
heightens the enjoyment
of many dishes.

76. 4. Great choice of
accompaniments is
highly needed to
fit the types of
appetizers.

77. Accompaniments for Appetizers

78. Sauce
A flavor to compliment the type of meat
cooked. Examples: oyster clams cocktails, meatballs.

79. Vegetable and Fruits
The variety of preparations are endless; boiled,
roasted, hot and cold. Examples: vegetable pickle, fruit
salad, vegetable salad.

80. Garnish
To decorate the dish, chops herbs to add flavor and
color to the dish. Examples: chopped chives, parsley,
grated cheese, drizzle of olive oil, wedge of thin slice lemon.

81. Dressings
A mixture of substance which can be a vinegar based
or mayonnaise based. Examples: French fries, coleslaw,
canape’, fried calamares.

82. Importance of Accompaniment for Appetizer
Dishes
1.To enhance the flavor and appetite.
2.To help improve the color combination
and with main dish.
3.To make the dish attractive in
appearance.

84. Directions: Tell whether
the following is a FACT
or a BLUFF.

86. 1. Accompaniment in
every dish is not
important factors in
serving a dish.

87. 2. Accompaniment can
enhance the food, gives an
eye appeal and stimulates
appetite of the dishes with
satisfaction.

88. 3. A good taste and
attractive appetizer dish
can create an emotional
connection and provide
visual stimulation which
heightens the enjoyment
of many dishes.

89. 4. Great choice of
accompaniments is
not needed to fit
the types of
appetizers.

90. Why accompaniment for is
consider as important factors
in presentation of appetizers?

91. ENUMERATION
Directions : Enumerate the following.
1-4 Accompaniments of appetizers.
5-7 Importance of Accompaniments
for appetizer dishes.
8-10 Give different kinds of
accompaniments for appetizer dishes

92. Answers
1. Garnish
2. Fruits and vegetables
3. Sauce
4. Dressings
5. To enhance the flavor and appetite.
6. To help improve the color combination and with main dish.
7. To make the dish attractive in appearance.
8-10 Answers may vary.

93. Assignment
Directions: Prepare for
recitation.

96. Describe the Pictures
Directions: Describe the pictures
being show on the screen. Tell me
how you feel about it.

103. Sanitary Practices in
Presenting Appetizers

104. 1. Thoroughly wash all ingredients
before using.
1. Thoroughly wash all ingredients
before using.

105. 2. Have a separate chopping board
for meat and fruits/ vegetables.

106. 3. Keep perishable ingredients
refrigerated.

107. 4. Keep cold appetizers well chilled
to keep them crisp and sanitary.

108. 5. Use gloves or utensils to ready-
to-eat food ingredients.

109. Serving and Plating Appetizer in
a Safe Manner

110. 1. Use toothpick
or small skewers
to hold small
complementary
pieces of food
together.

111. 2. Remember to decorate the plate
as well.

112. 3. Safe food handling in
presenting appetizers must be
observed.

113. 4. Food sanitations must be
observe at all times.

115. Directions: Group the class into five. Write
down the word or phrases that describe the
sanitary practices in presenting appetizers.
Sanitary Practices in
Presenting
Appetizers.

116. Why is it need to follow the
sanitary practices in presenting
appetizer dishes?

117. SMILEY/SAD FACE
Directions: Prepare ¼
sheet of paper.Draw
SMILEY face if the
statement is serving and
plating appetizer in safe
manner, SAD face if its
not.

118. 1. Thoroughly wash all ingredients
before using.
Thoroughly wash all ingredients
before using.

119. Use same chopping board for meat
and fruits/ vegetables.

120. Keep perishable ingredients
refrigerated.

121. Keep cold appetizers well chilled to
keep them crisp and sanitary.

122. Use gloves or utensils to ready-to-
eat food ingredients.

123. Directions: Search for the proper storage use for
appetizer. Write your answers in your TLE Notebook.