Oliver Narag

Learning Outcome 2
Appetizers

At the end of the lesson, students are expected to:

Learning Outcome 2.1

Appetizers or hors d’oeuvres - is a small dish or serving of food – just a few bites -
or a drink taken before eating a meal or the main course of a meal. It is meant to
stimulate your appetite, making you extra hungry for your meal. These are one of the
easiest ways to add excitement and stimulate conversation among guests, as well as
add a festive atmosphere. The varieties of savory and innovative appetizers are
endless. With careful planning and advance preparation, these can be made with
minimal amount of time and effort. Appetizers can be hot or cold.

Hot appetizers - are being served while they are still hot and expected to be
consumed as soon as they are served. Most of the time soup-based, made from bread,
fried meats and other sizzling foods. Some people prepared to have hot appetizers
because they believe that it has great impact to their moods most especially to their
stomachs as they move further into eating their main course. It give them the feeling of
satisfaction and the eagerness to eat well.
Cold appetizers - are being served in lower temperatures. These are made from fresh
seafoods, food wraps and dip-based finger foods, particularly fruits and vegetables. In
some restaurants, bars, pubs, hotels and in our home, there are recipes of cold
appetizers which makes our meal mouth watering and tasty.
When selecting appetizers, always consider some important things like the type of
occasion, menu, number of guests and time needed to prepare each course. Always
choose those foods that can be made ahead of time and frozen, then heated at the last
minute, are good choices.
When appetizers seems to be the main menu feature, plan a wide variety. You can
have an experiment of appetizers that suggest just a hint of foreign cuisine but also
serve other more traditional ones and you will be sure to please practically all your
guests.
When deciding to make hot and cold appetizers, you may consider the
following:
1. Amount of space available in the refrigerator or oven.
2. Make dips and spreads ahead of time or in advance.
3. Serve hot appetizers in stages, or batch by batch.
4. Use electric plates or chafing dishes for keeping the food warm.
5. Offer a variety of contrasting colors, textures and flavors.
6. Don’t be afraid to serve exotic or spicy appetizers.
7. Consider the length of time the guests will remain.
No matter what appetizers you choose to serve, remember to keep hot foods hot and
cold foods cold.

LIVE IT ON!
A. Write TRUE if the statement is correct and FALSE if not correct.
_ 1. Appetizers are served before the main menu.
_ 2. There are variety and endless type of appetizers.
_ 3. Cold appetizers are being served in high temperature.
_ 4. Appetizers can either be hot or cold.
_ 5. Before making appetizers, you need to consider the amount of space available in
your refrigerator or oven.
B. Read the situation below and write your answer on the space provided.
You will be celebrating your birthday next month. The only contribution you can have to
help your parents I the preparation is to give suggestions of the different menus that
you want to be served in your party. As you go along with planning, you were asked to
give a list of your favorite appetizers. How will you choose your appetizers? What are
the factors you need to consider in choosing those foods?
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Learning Outcome 2.2

Appetizer is the second meal after the soup. One must be able to know the nature of
every appetizer to be served for the appropriate occasion. We must know how to
prepare a variety of appetizers.
We can classify appetizers into seven.
1. Canapes - bite size
2. Cocktails - mostly seafoods with alcoholic beverages
3. Relishes - raw vegetables and pickled items
4. Dips - flavored substances
5. Salads - seafood mixtures
6. Hors d’ oeuvres - meals outside the menu stated
7. Soups - light or creamed soups

Canapes - is a small, prepared and usually decorative hors d’oeuvres, held in the
fingers and often eaten 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 reffered 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.
Cocktails - is an alcoholic mixed drinks, which is either a combination of spirits, or one
or more spirits mixed with other ingredients or garnishments.
Relishes - is a cooked and pickled products made of chopped vegetables, fruits or
herbs and is a food item typically used as a condiment to enhance a staple. Examples
are chutneys and North America relish, a pickled cucumber jam eaten with hotdgos or
hamburgers.
Dips - is a common condiment for many types of food. These are used to add flavor or
texture to a food, such as fita bread, dumplings, crackers, etc.
Salads - is a dish consisting of a mixture of small pieces of food, usually vegetables or
fruits. However, different varieties of salad may contain virtually any type of ready-to-
eat food. Salads are typically served at room temperature or chilled, with notable
exceptions such as south German potato salad which can be served warm.
Hors d’oeuvres - are a must for any cocktail party, but it’s no fun to slave over tiny
finger foods. It can be served at a table or passed on trays among guests.
Soups - is primarily liquid food, generally served warm or hot, that is made by
combining ingredients of meat or vegetables with stock or water.
HERE are examples of variety of appetizers.

1. Canapes

2.Cocktails

3. Relishes
4.Dips

5. Salads
6. Hors d’oeuvres

7. Soups
LIVE IT ON!
Aside from the given examples, give your own example for each variety of appetizer.
Draw or paste a picture in the box below.

Variety of Appetizer Picture

2.

3.

4.
5.

6.

7.