PREPARING APPETIZER

S

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.

CLASSIFICATIONS OF

APPETIZERSAppetizers are classified into 7 and

these are :

•CANAPES – BITE SIZE

Barbeque Chicken Bites

FRIES

MEAT BALLS

•COCKTAILS-MOSTLY SEAFOODS W/ ALCOHOLIC BEVERAGES

•RELISHES- RAW VEGETABLES AND PICKLED ITEMS

Pickled Items

Raw Vegetables

DIPS- FLAVORED SUBSTANCES

Strawberry Fruit Dip

Fried Tofu With Soya

•HORS D’ OEUVRES- MEALS OUTSIDE THE MENU STATED

SALADS-SEAFOOD MIXTURES

•SOUPS-LIGHT OR CREAMED SOUPS

Carrot Soup

Chicken Enchilada Soup

VARIETIES OF APPETIZERS

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.

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 gras,purees

or relish.

•CRUDITESThese are traditional French

appetizaers comprised of grated raw vegetables soaked in

vinaigrette.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.

•SNACK FOODSnack food (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.

•CHEESECheese is a solid made from the milk

of cows,goats,sheep and other mammals. Cheese is made by

coagulating milk by first acidification with a bacterial culture and then employing an enzyme, rennet to congulate the milk to “curds and whey”.The precise bacteria and

processing of the curds play a role in defining the texture and flavor of most cheeses also feature molds,

either on the outer rind or throughtout.

•SAUSAGESSausage is a type of food usually consisting of ground meat,animal fat,salt and spices and sometimes other ingredients such as herbs, sometimes packed in a casing.Sausage making is a very old food preservation technique

Historically the casing has been the intestines of the animal,though it is nnow generally synthetic.Sausage may be fresh or preserved by curing or smoking.

There is no consensus on whether similar products that are not packed in casing such as pate,meatloaf,scrapple and head cheese should be considered sausages.Besides being eaten on its own,sausage is also used as an ingredient in other foods.

•DUMPLINGSDumplings are meat with coating of starch and are seasoned with herbs and spices to tickle your palate and

taste buds.

Dumplings may be any of a wide variety of dihes,both sweet and

savoury in several different cuisines.They either made from balls of dough or are small parcels of food

encased in pastry,dough or leaves they usually undergo a further treatment by steaming them or submerging them in boiling oil.

•BRUSCHETTAA Bruschetta is a food originated in central Italy during the 15th century.It consists of

grilled bread rubbed with garlic and topped with extra virgin olive oil,salt and

pepper.Variations may include toppings of spicy red pepper,

tomato,vegetables,beans,cured meat, and/or cheese; the most popular American recipe involves basil,fresh,mozzarella and tomato.Bruschetta is usually served as a

snack or appetizer.In Tuscany,bruschetta is called fettunta,meaning “oiled slice”.