What is appetizer Classification of appetizer Health and safety Tools and utensils used Presenting appetizers

1. PREPARE
APPETIZERS
Prepared by:
HAZEL S. YU

2. WHAT IS MISE EN PLACE?
It is a French term which means “set in
place” that is you have everything
ready to cook and in its place.

3. TOOLS AND EQUIPMENT NEEDED IN
PREPARING APPETIZERS
 Handheld mixer
 Slicer
 Electric meat slicer
 Grinder/Blender
 Chopper
 Molder
 Peeler
 Corer
 Cutting board
 Waffle Iron
 Egg Cooker
 Coffee maker
 Food warmer (Chafing
Dish)
 Serving trays
 Saucepan
 Soup bowls
 Kitchen Scale

4.  Flour Sifter
 Utility plates
 Double broiler
 Grater
 Baking pans
 Shredder
 Roast pan
 Can opener
 Utility pan
 Food Mill
 Mixing bowls
 Knives
 Carving fork
 Kitchen Brush
 Menu board
 Colander
 Kitchen Shears
 Dishpan
 Measuring cup and
Measuring spoons
 Strainer
 Serving Spoon
 Frying pan
 Wire whisks
 Woks
 Tongs
 Ladle

5. WHAT IS APPETIZERS?
Appetizers are food which stimulate
the appetite, through their attractive
appearance, fragrance or appealing
flavor.
It is a small pieces or portions of highly
seasoned food.

6. ANOTHER TERM FOR
APPETIZER
 ANTIPASTO in Italian
 HORS D’ OEUVRES in French
 ZENZAI in Japanese
 PAMPAGANA in Tagalog

7. WHEN DO WE SERVE AN
APPETIZER?
It is usually served before the main
course.
It can be served on occasions where
eating takes times like wedding party.

8. CLASSIFICATION OF
APPETIZERS
 CANAPES
 Are made out of thin slices of bread in different
shapes.
 These are small bite size of bread, pastry and
crackers.
3 Parts of canapés:
1. Base
2. Toppings
3. Garnish

9. CANAPES

10. CLASSIFICATION OF APPETIZERS
Soups and Consommé
These are comprise liquid food made
of meat and vegetables with stock,
juice, water and another liquid,
usually served hot.

11.  SOUP- is a primarily liquid food,
generally served warm or hot ( but maybe
cool or cold), that is made by combining
ingredients of meat and vegetables with
stock, milk or water.
 CONSOMME (kaan-suh-may) is a
hyponym of soup.
- a type clear soup made from richly flavored
stock or broth that has been clarified, a
process that uses egg whites to remove fat
and sediment.

12.  SOUP CONSOMME

13. CLASSIFICATION OF
APPETIZERS
Hors d’ oeuvres
 Refers to a small portions of highly
seasoned foods. It is a combination of
canapés, olives, stuffed celery, pickled
radishes, and fish.
 These are salty, tart, or crisp food that
use vegetable slices as base

15. TASTY TIDBITS
 These include assorted cheese; nuts; chips;
pickled, fresh, or dried preserved fruits and
vegetables.

16. COCKTAILS
 Are usually juices of orange, pineapple,
grapefruit or tomatoes served with cold salad
dressings.
 It maybe in a formed of a fruit or vegetable
juice mixed with a little alcoholic beverages or
seafood like shrimp, crabs, or lobster served
with slightly seasoned sauce.

17. COCKTAILS/BEVERAGES

18. FRUITS APPETIZERS
 These are the light and refreshing fruits in
season- fresh or preserved, sliced, diced or
scooped.
 This is the simplest form of appetizers.

19. GRILLED OVER-THE-COAL
APPETIZERS
 These are commonly served in outdoor
functions wherein grilling food takes place.

20. PARTY BREAD AND PASTRIES
 These come in attractive colors, various
shapes and with different fillings.

21. GUIDELINES IN PREPARING
APPETIZERS
 FOR A PARTY OR SIMILAR OCCASION:
A Prepare dishes you already know
B. Consider the preferences of your guest
C. Keep expenses within your food budget.
D. Keep the season in mind.
E. Prepare food that is easy to served.
F. Plan ahead.
G. Do not over feed your guest

22.  H. Make your own multicolored and
multiflavored ice cubes.
 I. Vary the floats in your punch bowl.
 J. Used multi colored pastry breads sliced in
any shape you like as canape based.
 K. Create variations in your mayonnaise /dips
 L. try mayonnaise dip with crunchy vegetables.
 M. Eggs can be stuffed with anchovies, pickles,
shrimps, etc
 N. Device your own hors d’oeuvres holders.

23. PRINCIPLES FOR
PRESENTING APPETIZERS
 Serve all appetizers at the proper
temperature.
 Season all appetizer items with meticulous
care. Appetizers are meant to stimulate the
appetite, so seasoning is of the utmost
importance.
 Slice, shape and portion appetizers properly.
 Neatness always counts, but especially with
appetizers.

24.  When offering shared appetizers, consider
how they will look when they come to the
table.
 Color, shape, and “white space” play a role in
the overall composition of your plate.
 Consider the garnish for the appetizer
carefully and be sure that it adds something
to the plate.

25. HEALTH AND SAFETY PRACRICES IN
PREPARING APPETIZERS
1. Wear appropriate and clean working clothes.
2. Wear mask especially when coughing or affected with
colds or other infectious disease.
3. Wear clean gloves in handling food and other ingredients
to avoid contamination.
4. Keep working areas and premises clean, free from clutter,
dirt or dust and focal wastes.
5. Kitchen tools and equipment should be thoroughly
washed, cleaned and dried before using.
6. Store appetizer in a clean and safe storage area with
prescribed temperature to maintain their quality.

26. STORING APPETIZERS
 Newly prepared appetizers and leftover
appetizers need to be stored and kept properly to
maintain their freshness and edibility and must be
served at proper temperature.
 Hot appetizer should be served hot and cold
appetizers should be served cold.
 Store dips, mayonnaise, and other dressings
separately from the appetizers to prevent them
from being wet and soggy, which might affect
their freshness and flavor.

27. QUIZ: Classify the following appetizers into canapés,
over the coal, pastry bread, tasty tidbits, vegetables
and hors d'oeuvre.
1. Biscuit with jam
2. Empanaditas
3. Fancy rolled
sandwiches
4. Assorted nuts
5. Mini mufffins
6. Stuffed eggs
7. Mini roll
8. Grilled fish filled
strips
9.Fish croquettes
10. Toast with

28. 😊 thank you