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Module 4. Prepare Appetizers

The document provides information on appetizers, including their classification and guidelines for assembling canapés. It discusses seven types of appetizers: cocktails, hors d'oeuvres, canapés, relishes/crudités, petite salads, chips and dips, and fresh fruits and vegetables. Canapés have three parts - a base, spread, and garnish. The document also lists miscellaneous hors d'oeuvres and provides recipes and instructions for chicken lollipops, fish fingers, bread rolls, pork kebabs, onion rings, deviled eggs, and chili cheese sticks.

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franco jocson
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2K views4 pages

Module 4. Prepare Appetizers

The document provides information on appetizers, including their classification and guidelines for assembling canapés. It discusses seven types of appetizers: cocktails, hors d'oeuvres, canapés, relishes/crudités, petite salads, chips and dips, and fresh fruits and vegetables. Canapés have three parts - a base, spread, and garnish. The document also lists miscellaneous hors d'oeuvres and provides recipes and instructions for chicken lollipops, fish fingers, bread rolls, pork kebabs, onion rings, deviled eggs, and chili cheese sticks.

Uploaded by

franco jocson
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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MODULE IV.

PREPARE APPETIZERS

Appetizers are foods which stimulate the appetite, through their attractive appearance,
fragrance or appealing flavor. It is a small pieces or portions of highly seasoned food, usually
served before a meal to induce and stimulate one’s appetite. It gives appreciation to the food we
eat.

Classification of Appetizers:
 1. Cocktails- are usually juices of orange, pineapple, grapefruit or tomatoes served with cold
salad dressings.
 2. Hors D’ Oeuvres-refers to small portions of highly seasoned foods. It is a combination of
canapés, olives, stuffed celery, pickled radishes, and fish.
 3. Canapé- are made out of thin slices of bread in different shapes. The bread may be
toasted, sautéed in butter or dipped in a well-seasoned mixture of egg, cheese, fish, or meat
then deep-fat fried.
 4. Relishes/Crudités- are pickled item which are raw, crisp vegetables such as julienne
carrots or celery sticks.
 5. Petite Salad- are small portions and usually display the characteristics found in most
salad.
 6. Chips and Dips- are popular accompaniments to potato chips, crackers, and raw
vegetables.
 7. Fresh Fruits and Vegetables – are the simplest appetizer. Fruits are good appetizers
because they give an attractive appearance, fragrance, appealing taste and delicious flavour.
 8. Finger foods- are variety of appetizers wherein the only requirement is that you keep
everything small enough to be picked up with the fingers and eaten with little mess.

Canapés– bite-size open faced sandwiches consist of tiny portions of food presented on bases
of bread, toast, or pastry easily handled and eaten.
Canapés Consists of Three Parts
 Base – holds the spread and garnish. Crackers and toasts are firmer and give a pleasing
texture and crispness to the canapé.
 Spread - placed on top of the base so the garnish sticks to it without falling off.
 Garnish – any food item or combination of items placed on top of the spread which usually
gives color, design, and texture or flavor accent to the canapé.

Guidelines for Assembling Canapés


1. Good mise en place is essential.
2. Assemble as close as possible to serving time.
3. Select harmonious flavor combinations in spreads and garnish.
4. Make sure that at least one of the ingredients is spicy in flavor.
5. Use high quality ingredients.
6. Keep it simple.
7. Arrange canapés carefully and attractively on trays.

Miscellaneous hors d ‘oeuvres


These are variety of food both hot and cold served as appetizers. The serving is smaller in unit
size or portion size that can be eaten with forks from small plates or with fingers.
1. Antipasto - Italian Appetizer.
Cured meats – Salami, prosciutto, bologna, boiled ham
Seafood items
Canned items like sardines, anchovies, and tuna
Cheeses – provolone, mozzarella
Hard cooked egg and stuffed eggs
Relishes – raw vegetables
Mushrooms and other vegetables
2. Bruschetta - slice of Italian bread that is toasted, rubbed with brushed garlic, and drizzled with
olive oil, served with toppings like canapés.
3. Tapas - a small food item intended to be eaten with wine or other drinks usually in bars. They
are served in a small portion intended to be eaten immediately.
4. Caviar – salted roe, or eggs, of the sturgeon. Any product labeled caviar must come from
sturgeon. Roe from any other fish must be labeled as such (white fish caviar)
5. Amuse Bouche (ah mews boosh) – a tiny appetizer or hors d’ oeuvres offered to guest seated
at their tables either before or after they have ordered from the menu. It is an opportunity to
showcase an aspect of the chef’s cooking style and talent and to welcome the guest.

ACTIVITY I.
A. Identify what is described by the following statements. Write your answers on the
blanks provided.(5pts)
1. ____________________________1. It is an Italian Appetizer.
2. ____________________________2. It is slice of Italian bread that is toasted, rubbed
with brushed garlic, and drizzled with olive oil, served with toppings like canapés.
3. ____________________________3. A small food item intended to be eaten with wine or
other drinks usually in bars.
4. ____________________________4. It is salted roe, or eggs, of the sturgeon. Any
product labeled caviar must come from sturgeon.
5. ____________________________5. A tiny appetizer or hors d’ oeuvres offered to guest
seated at their tables either before or after they have ordered from the menu.

B. Below are the guidelines for assembling canape. Fill in the blank with a word or
group of words to make the sentence complete. (10pts)

1. Good _______________ is essential.


2. ___________ as close as possible to _____________.
3. Select ____________________combinations in spreads and garnish.
4. Make sure that at least one of the ingredients is ______ in flavor.
5. Use _____ quality ingredients.
6. Keep it _______.
7. Arrange canapés _______ and __________ on trays.
ACTIVITY II. PRACTICAL

CHICKEN LOLLIPOP 2 slices Onion


4pcs. Chicken Wings, 2 slices Pineapples
¼ tsp. Dried Rosemary Salt and pepper seasoning
Dash of Ginisa Mix
Salt and Pepper to taste FISH FINGER
3 pcs. Fish fillet
For Breading: Dash of Lemon or Calamansi
4 tbsp. All purpose flour Salt and pepper to taste
1 pc Egg, beaten Cooking oil for Deep Frying
1 cup Breadcrumbs For breading:
Cooking oil for frying 1 cup Breadcrumbs
Aluminum foil for wrapping 2 tbsp. All purpose flour
*Note: Deep fry for 10-12 minutes 1 pc. Egg, beaten
For the sauce:
BREAD ROLL TARTAR SAUCE
1 pc. White Bread 5 tbsp. Mayonnaise
½ pc. Ham, Sliced 1 tsp. Capers
1 pc. Eden Cheese, julienned ½ tsp. Pickled relish
4 tbsp. All purpose flour ½ tsp. Onion
1 pc Egg, beaten Salt and pepper to taste
1 cup Breadcrumb GARLIC AIOLI SAUCE
Cooking oil for frying 5 tbsp. Mayonnaise
* note: Deep fry and cut into 3 pieces 1 clove Garlic, mashed
Salt and pepper to taste
PORK KEBAB 2 * Note: To serve add fried potato or potato chips.
50 g. Pork, sliced into cube
1tsp. Oyster sauce ONION RINGS
½ tsp Lemon juice or calamansi 1 large Onion, cut into rings
2 slices Bell pepper Salt and pepper to taste
For breading:
1 cup Breadcrumbs
2 tbsp. All purpose flour
1 pc. Egg, beaten

DEVILED EGG
1 pc. Egg, had boiled
1 tbsp. Bacon, chopped
Mayonnaise
Prepared Mustard
Salt and pepper to taste
Spring onion for garnish

Cut boiled egg into half. Remove the egg yolk and
mix with mayo and mustard. Season with salt and
pepper. Put the eggyolk mixture back in the egg
white using spoon or piping bag. Garnish with
toasted bacon or chopped spring onion.

Chili Cheese Stick


1 pc Cheese, batonnet
1 pc Lumpia Wrapper
1 pc Chili, julienned
Oil for frying

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