APPETIZERS

1. What is an Appetizer?

2. Appetizer
 An appetizer is a way to start a dinner course or a meal. It’s often
referred to as a starter or canapes.
 Are small portion of food items, serve, as the first course to
stimulate the appetite.
 They may be serve in liquid or solid form.
 It is important that an appetizer should be colourful, dainty,
decorated and well presented.

3. Appetizer
 These are designed to be eating without silverware in
the majority of cases. However, there are times that they
will require a spoon or fork, usually a small one.
 There are multiple types of appetizers. Some are created
for one-bite snacks and others help to prepare you for
the next course that comes along at a dinner party. The
whole point of appetizers is to peak your appetite for the
next meal coming along.

4. Appetizer
Categories:
 Cocktails
 Canapé
 Hors D’ Oeuvres
 Relishes/Crudités
 Petite Salad
 Chips and Dips
 Fresh Fruits and Vegetables

5. Cocktails
 Are usually juices of orange, pineapple, grapefruit or tomatoes
served with cold salad dressings. It may be in the form of a fruit or
vegetable juice mixed with little alcoholic beverage or seafood like
shrimps, crabs, or lobsters served with slightly seasoned sauce.
 They must be freshed in appearance and arranged attractively to
have an eye appeal.
 Cocktail should be serve in cocktail glasses.

6. Canapés
 are small, decorative meals to start your menu.
 They’re usually eaten in just one bite, and the name
comes from the French for the couch. No, that’s not
because they can be eaten on the couch. The way the
garnish and food sit on a piece of bread or a cracker is a
similar way people sit on a couch.

7. Canapés Components
 Base
 Spread
 Topping
 Garnish

8. Base
 Traditionally bread
a) White, wheat, b)
Soft bread, toasted
 Crackers
 Vegetables/fruit
 Must be strong enough to
support.

9. Spread
 Compound butters.
 Flavored cream cheese,
mayonnaise.
 Bound salads – eggs,
chicken, (must be fine cut).

10. Toppings
 Can be main flavoring or accompaniment.
 Must harmonize with other flavors.
 (smoked fish/meat).
 Cheese, vegetables, fruit.

11. Garnish
 Caviar, capers, chives,
olives ,nuts, fruit.
 Must harmonize, be
proportional, and be
consistent in size and
placement.

12. Hors D’ Oeuvres
 Refers to small portions of highly seasoned foods. Bite
size.
 The hors d’oeuvres are usually eaten by hand or with as
little silverware as possible.
 In some cases, it can be served without a meal at all. This
is common for cocktail parties and receptions.
 It is served on individual plate when guests are seated.
Sometimes this is simply placed on a platter and passed
around.

13.  Hor d’Oeurves can be dips, spreads, pastries, olives, or
nuts. They can be based around eggs, fruits, cheeses,
meats, vegetables, seafood, and breads. Almost anything
served in portions, that can be eaten with the fingers, will
qualify as an hor d’oeurve.

14. Presentation
 Eye appealing and
creative.
 Harmonizing flavors
and colors.
 Simplicity / elegance.

15. Service Styles

16. Passed/Butler Style
Stationary/Buffet

17. Relishes/Crudités
 – are pickled item which are raw, crisp vegetables such
as julienne carrots or celery sticks. Relishes are generally
placed before the guest in a slightly, deep, boat shape
dish.

18. Hors D’ Oeuvres
 If you are preparing food for a cocktail
party, make sure that your appetizers or
hor d’oeurves are finger foods only. You
do not want to serve food that needs to
be eaten with utensils, as that will become
difficult for your standing guests to eat. If
your guest has to put their plate down to
cut the food, that would also not be
considered appropriate or polite.

19. Petite Salad
 are small portions and usually display the
characteristics found in most salad.

20. Chips and Dips
 are popular accompaniments to potato chips, crackers,
and raw vegetables. Proper consistency in the
preparation is important for many dip. It must not be so
thick that it cannot be scooped up without breaking the
chip or crackers, but it must be thick enough to stick to
the items used as dippers.

21. Fresh Fruits and Vegetables
 are the simplest appetizer. Fruits are good appetizers
because they give an attractive appearance, fragrance,
appealing taste and delicious flavor. For example, you
could serve a platter of thinly sliced cucumbers, chunks
of red bell pepper and baby carrots.
 Fruit and vegetable types of appetizers are among the
healthiest of options. They involve no meat in the
majority of cases, usually using raw fruits and vegetables
to help create mouth-watering dishes.

22. Presentation of Appetizers
 Presentation is an important part of serving
appetizers .They should look as tempting as they
taste. Use colorful serving platters and baskets.
Garnish with fresh herbs, fresh fruits, or even
flowers.
 Use food items for containers as well. For
instance, you can serve fruit in a watermelon
bowl, soup or dips in a bread bowl, or you can
even prepare a spicy stuffing in a bell pepper
creating stuffed peppers as an appetizer.

23. Presentation of Appetizers
 Location is a vital part of the presentation of appetizers.
Arrange your platters and bowls throughout the room,
otherwise your guests will be crowded around the buffet
table. This will discourage conversation and encourage
an uncomfortable setting.
 In addition, you should make sure that you have enough
napkins on hand for your guests. Appetizers tend to get
quite messy, especially if they are “finger food.”

24. APPETIZER
 Appetizers are used primarily to whet the
appetite and to stimulate the flow of the
gastric juice, not to satisfy hunger. To
accomplish this function, appetizers must be
attractively prepared, temptingly flavored, and
properly served.

25. COCKTAILS
 Cocktails may be the juice of fruits or vegetables
served in small, well-chilled glasses . The juice
should be bright in appearance end tangy to the
taste for the purpose of perking up the taste buds.
Cocktails may also be fruit or seafood, usually
served well chilled. They must have a fresh
appearance and a uniform arrangement for
attractiveness

26. helpful suggestions for preparing
and serving cocktails:
1. Serve crackers, pretzel sticks, or heated
potato chips as accompaniments to juice
cocktails.

27. 2. Arrange all ingredients in n attractive
fashion, using natural food colors to
create eye appeal.

28. 3. For melon bells, cut melon into complete
balls; incomplete balls detract from the
appearance.

29. 4. Garnish all cocktails with an item that will
enhance the appearance and, if possible,
improve the flavor.
5. Serve all cocktails well chilled.

30. CANAPÉS
 The canapés may be served as snacks or as
appetizers Canapés are thin pieces of bread or
toast spread or topped with cheese,
anchovies, or other appetizing foods. They are
usually cut into various, small shapes and are
highly decorated to make them eye appealing.

31. SUGGESTIONS TO GARNISH
CANAPE
 1. Mix all canapé spreads to a consistency
that can be applied or spread with ease.
 2. Keep all canapé spreads refrigerated
until just before using them.

32.  3. Select an extra sharp knife for trimming
and cutting canapés.
 4. Spread canapé base with a thin film of
softened butter to prevent the canapés from
becoming soggy.

33.  5. Work systematically using an assembly-line
technique--make one kind of canapé at a time.
 6. Decorate canapés with an item that improves
the appearance and enhances the taste.

34. 7. Arrange items artistically on the serving tray,
with the darker colors on the outside.

35. 8. Cover the canapés with a damp cloth, and keep them
in the refrigerator until serving time.
9. Replenish a tray when it is about two-thirds depleted.
Partially depleted trays should be taken back to the
kitchen for replenishing; they should never be
replenished at the serving table.
10. Serve canapés and hors d'oeuvres on the same tray
if desired
11. Do not serve hot and cold canapés on the same tray

36. HORS D'OEUVRES
 Hors d'oeuvres are small portions of highly
seasoned food. They are often called finger foods,
since they are bite size to be eaten with the fingers
or are secured on cocktail picks for easy handling.
Varieties of meats, seafoods, and cheese may
be shaped into bite-size croquettes or balls and
fried, baked, or broiled and served as
appetizers.. Pickled vegetables, stuffed e.g., and
stuffed vegetables such as celery, olives, and
mushrooms are forms of hors d'oeuvres

37. suggestions for use in
preparing hors d'oeuvres:
1. Mix egg yolks in a ricer or in a china cap,
for a smoother, creamier, deviled-egg
mixture.

38. 2. Place freshly stuffed deviled eggs in the
refrigerator to set and become firm before
covering them with a damp towel.
3. Cover a sheet pan with a towel before
arranging pieces of celery to be stuffed. This
procedure will keep the celery from slipping
when the crevice is filled with cheese or other
mixture.

39. 4. Coat the palms of the hands lightly with salad
oil to facilitate the rolling of meat bells and to
prevent sticking.

40. GARNISHES
 Garnishes for appetizers are usually
devised from other foods and should be
edible. The keynote to any food garnish
should be naturalness and simplicity.
The size of the garnish should be in
proportion to the food item being
decorated. Garnishes should be used in a
way that expresses individual
creativity

41. suggestions may be used in
garnishing appetizers:
 1. Garnishes are used to make the food more
attractive, not to hide it.
 2. A sprig of mint, a spot of whipped topping,
or a sprinkling of candied fruit is an attractive
addition to fruit cocktails.

42. 3. Paprika sprinkled on deviled eggs, stuffed
celery, and other hors d'oeuvres adds a
touch of color.

43. 4. Vegetable coloring may be added to butter to
achieve an additional coloring for canapés.
The coloring should harmonize or contrast
with the main food item.

44. 5. Watercress, parsley, and nutmeg may be
sprinkled over cheese appetizers to add
color and variety.

45. 6. Garnishes for the serving tray may be made by
slivering or cutting pickles into a fan shape, by
cutting oranges or lemons into rings or wedges,
and by cutting fresh apples into cubes, rolls,
and rings and rolling them in paprika or finely
chopped

46. 7. As a general rule, fruits are garnished with
fruits, vegetables with vegetables, and
meats with meats. However, vegetables like
parsley, lettuce, and celery are often used to
garnish all three classes of foods.

49. The
End