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LESSON 7 (Classification of Appetizers)

Appetizers are small portions of food served before a meal to stimulate appetite. They should be light and served in small quantities. There are various types of appetizers including cocktails made from fruit or vegetable juices mixed with alcohol, hors d'oeuvres which are small portions of seasoned foods, canapés made from bread with toppings, relishes which are pickled vegetables, petite salads, chips and dips, fresh fruits and vegetables, and finger foods that can be easily eaten without utensils. The goal is to choose appetizers that look appealing and taste good to induce appetite for the upcoming meal.

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353 views10 pages

LESSON 7 (Classification of Appetizers)

Appetizers are small portions of food served before a meal to stimulate appetite. They should be light and served in small quantities. There are various types of appetizers including cocktails made from fruit or vegetable juices mixed with alcohol, hors d'oeuvres which are small portions of seasoned foods, canapés made from bread with toppings, relishes which are pickled vegetables, petite salads, chips and dips, fresh fruits and vegetables, and finger foods that can be easily eaten without utensils. The goal is to choose appetizers that look appealing and taste good to induce appetite for the upcoming meal.

Uploaded by

mary ann moreno
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 PPTX, PDF, TXT or read online on Scribd
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Classification of

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.
A good appetizer, whether hot or cold should
be light and served in small quantities, Fresh
vegetable and salads, fruits, or meat or even fish
can be made into appetizers.
Classification of Appetizers:

1. 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.
Classification of Appetizers:
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. 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.
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. It is a 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.
4 . 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.
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. 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.
7. 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 a fruit tray, consider
serving red and green grapes, as well as chunks of
mango with toothpicks inserted in them. Since
appetizers should always easy to
pick up with the fingers, it should
never be drippy or messy so you
need to avoid certain fruits or
veggies (for example, chunks of
avocado or watermelon are
probably not the best appetizer choices).
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. If
you want to serve your favorite homemade sausages, cut
them into small pieces, wrap them with a small piece of
pastry shell and bake. Or, serve your
favorite baked sweet potato fries
with a mayonnaise-based dipping
sauce. Individual quiches filled with
ham and cheese is another good option.

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