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Module 3 Lesson 1 2

The document outlines essential tools and equipment needed for preparing appetizers, including various knives, spatulas, and measuring tools. It also classifies appetizers according to their ingredients, detailing types such as cocktails, hors d'oeuvres, canapés, and finger foods. Additionally, it provides examples of canapés, including their components: base, spread, and garnish.

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8 views2 pages

Module 3 Lesson 1 2

The document outlines essential tools and equipment needed for preparing appetizers, including various knives, spatulas, and measuring tools. It also classifies appetizers according to their ingredients, detailing types such as cocktails, hors d'oeuvres, canapés, and finger foods. Additionally, it provides examples of canapés, including their components: base, spread, and garnish.

Uploaded by

s2025107833
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Module 3

Lesson 1: Tools and Equipment Needed in the Preparation of Appetizers

1. Ball Cutter – sharp-edged scoop for cutting out balls of fruits and vegetables
2. Rubber spatula– used to scrape off contents of bowls
3. Channel knife – small hand tool in making garnishes
4. Spatula – used for manipulating foods like spreading
5. Wire Whip – used for mixing thinner liquids
6. Zester– used to remove zest or citrus peels in thin strips
7. French knife – for chopping, slicing and dicing
8. Paring knife – used for trimming and paring fruits and vegetables
9. Butter curler – used for making butter curls
10. Cutting board– used as a protective surface on which to cut or slice ingredients
11. Kitchen shear– cutting device for ingredients like scissors
12. Potato Masher – designed to press potato and cook vegetables
13. Chiller – for keeping cold foods chilled for service.
14. Oven – for baking
Other Tools and Equipment used in Preparing Appetizers
1. Measuring spoons – are used for measuring dry and liquid ingredients in small quantity
2. Measuring cups – is used to measure dry ingredients. They come in various sizes and volumes.
3. Glass measuring cup – is a container which is usually transparent. It is smooth inside with the graduation mark outside. This is
used for measuring liquid ingredients like water and oil.
4. Mixing bowls – have smooth, rounded interior surfaces with no creases to retain some mixture
5. Mixing spoon – is used for mixing ingredients. It is made of wood in different sizes and different length of the handle.
6. Fork- is used to combine ingredients
7. Containers of different sizes and shapes – are used to store food
8. Cooking range/stove– generates heat for heating tools or for cooking
9. Refrigerator – is used to keep things cold
10. Strainer/colander- is used for draining food

Lesson 2: Classification of Appetizers According to Ingredients


Classification of Appetizers According to Ingredients
Cocktails- are usually juices of orange, pineapple, grapefruit or tomatoes served with cold salad dressings. They 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.
Hors D’ Oeuvres- refers to small portions of highly seasoned foods. It is a combination of canapés, olives, stuffed celery, pickled
radishes, and fish. It is served on individual plate when guests are seated. Sometimes this is simply placed on a platter and passed
around. Hors d’oeuvres are served cold or hot.
Canapés- 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. They are finger food consisting of three parts: a base, a spread
or topping and garnish. They could be served hot or cold. There are no set recipes for the making of canapés. You may create your
own combination of several different colored items on the cut pieces of bread, toasted or fried and biscuits etc. The larger canapés
are termed as ZAKUSKIS after the Chef Zakuski.
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.
Petite Salads - are small portions of salads and usually display the characteristics found in most salads.
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.
Fresh Fruits and Vegetables - are the simplest appetizers. Fruits are good appetizers because they give attractive appearance,
fragrance, appealing taste and delicious flavor.
Finger foods – variety of appetizers wherein the only requirement is that you keep everything small enough to be picked up with
the fingers and eat with little mess.

Examples of appetizers including the materials/ ingredients


Canapés – bite-size open faced sandwiches consisting of tiny portions of food presented on bases of bread, toast, or pastry easily
handled and eaten.
Parts of Canapés:
1. Base – holds the spread and garnish. Crackers and toasts are firmer and give a pleasing texture and crispness to the canapé.
Suggestions for canapé bases are:
● bread cutouts
● toast cutouts
● crackers
● melba toast
● tiny unsweetened
● tortilla chips
● cups biscuits
● pastry shells
● tiny biscuits
● polenta cutouts
● miniature pancakes

2. Spread - placed on top of the base so the garnish sticks to it without falling off

Types of Spreads
● Flavored butter- made from softened butters with flavorings
● Flavored Cream Cheese - made from flavored butters, except cream cheese is substituted for the butter. Mixture of cream and
butter can be used.
● Meat or Fish salad spreads – made from finely chopped meat or fish that are spreadable. Seasons should be checked carefully
to make the spread more stimulating to the appetite.

3. 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

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