TLE REVIEWER
(Research)
HISTORY OF APPETIZERS
Appetizers were originally
introduced by the Athenians as a buffet
in the early third century B.C. They
would serve sea urchins, cockles,
sturgeon, and garlic. However, they
were unpopular to start as these tiny
meals weren’t followed up with a main
course, leaving everyone hungry and
wanting more. It wasn’t until the
nineteenth century that appetizers truly
caught on, as meals evolved into more of
a structured ordeal.
Aperitifs cam about by the Romans
and were classified as a liquid appetizer
that typically contained alcohol. In
addition to inciting hunger like food
appetizers, the purposes for aperitifs
were also meant to help with the
imminent digestion process. These
drinks would be shared from a single
glass and passed around the table to all
the members of the eating party.
Aperitifs are still utilized today, typically
with the company of food appetizers.
The word itself, “appetizer”, as
being used in the Americas and England
in the 1860s, is more of a local flavor
then “hors d’ oeuvres”. For a time,
appetizers are served between the main
course and dessert as a refresher, but by
the twentieth century they had taken
their place as a precursor to the main
course. On the other hand, it is said that
appetizers are the dishes that can truly
be considered Filipino because we are
best known for using our hands to eat
the small finger food that come with the
first course. Appetizers can include
anything from fish to meat, nuts and
chips. They are often served before
dinner or at large family lunches.
The dishes we serve prior to the
main course are designed to what the
appetite and set the tone for the meal.
They occupy the mind and belly while
dining guests wait for the centerpiece
that will satisfy their hunger to the
fullest.
You might be familiar for the
French name for appetizers: Hors d’
oeuvre. While “appetizer” refers
specifically to building the appetite,
Hors d’ oeuvre literally means, “outside
of the masterpiece.”
The Ancient Romans and Greeks
are depicted lounging with trays of fresh
fruit, wine, olives and cheese. Their
feasting style surely inspired our
modern-day appetizers. Their meals are
said to have been (pardon the choice of
words) an orgy of Hors d’ oeuvre. These
included fish and seasoned vegetables
also. The main course (whenever they
got to it) featured some of the same
foods, in every large quantity.
All through history, those who had
the means to secure large quantities of
food, and to entertain, have enjoyed
stretching the mealtime and
conversation experience by serving a
variety of successive courses, beginning
with finger foods, many of which were
often on the salty side, to stimulate the
appetite. There is a sense of leisure and
abandonment to it all; and certainly of
abundance.
During the Renaissance (14th to 17th
century), physicians recommended
eating small morsels of salty meats prior
to a meal in order to prepare the
digestive system for the main course and
to ensure proper digestion. Appetizers
have been served in nearly all cultures.
Historians believe this practice evolved
quite naturally after we set aside our
hunter-gatherer lifestyle and became
sedentary; perhaps an instinctive
evolution of our grazing days, when
small bites of fruit and nuts indeed set
the tone for the long-awaited real meal.
Prior to the nineteenth century,
appetizers were typically available
throughout a meal. Then, the succession
of courses we know today became
common practice. At this time,
appetizers change radically, becoming an
ever more refined aspect of the meal and
TLE REVIEWER
becoming a separate course altogether.
This is the when the term “appetizer”
enters common usage.
We turn to the French again for
one additional observation. While hors d’
oeuvre refers to the part of a meal one
may indulge in prior to the chef’s
masterpiece, amuse-gueules, a term that
is often used interchangeably with
appetizer (or hors d’ oeuvre) means
“teaser for the palate,” and refers to
small buffet-style dishes served at
parties rather than an introductory
course to a meal.
WHAT IS APPTEZER?
Appetizer
- a small dish of food or drink taken
before a meal or the main course
of a meal to stimulate one’s
appetite
- also called as hors d’ oeuvre
- meant to stimulate your appetite,
making you extra hungry for your
meal
- “something to whet the appetite”
or “something to appetize”
- can be eaten during cocktail hour
or can serve as the only meal at a
casual party or small gathering
WHAT ARE THE TYPES OF
APPETIZERS?
TYPES OF APPETIZERS
1. Dips – served with chips, pieces of
bread, or vegetables
– can be served hot or cold
2. Vegetable and Fruit Tray – are
often featured at parties and group
gatherings
– can
allow guests to enjoy fresh and
healthy appetizers
o Vegetable trays often include
carrots, celery, cucumbers,
peppers, radishes, tomatoes, and
a host of other vegetables along
with a ranch dressing or
vegetable dip.
o Fruit trays offer strawberries,
grapes, cantaloupe, honey dew,
watermelon, pineapple, ang other
fruits paired with a sweet or
yogurt- based dip.
3. Meal and Cheese Trays – another
appetizer option and feature a
variety of meats and cheeses for
guests to choose from
–
sandwich rolls are often included
– can also
be served alone as finger foods
o Meat trays offer cold cuts ranging
from salami, pepperoni, ham,
roast beef, and turkey.
o Cheese trays frequently include
American, Swiss, cheddar, hot
pepper, and sometimes exotic
cheeses such as brie.
4. Canapés – a small prepared hors d’
oeuvres that is easy to pick up with
fingers and can usually be eaten in
one bite
– consist of a bread or
cracker base, usually topped with a
thin spread, a main ingredient, and
a garnish
– a small piece of bread
or pastry with a savory topping,
often served with drinks at
reception or formal party
5. Vol-au-vents – small puff pastries
with a morsel of flavorful food
o The puff pastry used for vol-au-
vent usually looks like a small pot
with a lid and is filled with a
cream-sauce based filling of
vegetables, chicken, fish or other
meat
6. Sweet-Savory Foods – often
combines a sweet dry fruit with a
savory meat or a sharply-flavored
cheese.
7. Chicken Wings
8. Mini Quiches
9. Mini Tacos
10. Meatballs
11. Onion Rings
12. Potato Skins
13. Mini-sandwich Tray
TLE REVIEWER
WHAT IS THE COLD HORS D’
OEUVRES?
Cold Hors d’ oeuvre
- appetizers that are served cold,
with or without dip or sauce
- they can be served on ice, but are
perfectly fine room temperature
- they tend to be overly simple
- real ingredients should be used
instead of processed ones
WHAT IS THE HOT HORS D’ OEUVRES?
Hot d’ oeuvres
- are served warm and are often
bite-sized
- can be either finger foods and
snack type foods or small portions
of main course dishes
WHAT IS CANAPÉ?
Canapé
- a small piece of bread or pastry
with a savory topping, often served
with drinks at reception or formal
party
- a small prepared hors d’ oeuvres
that is easy to pick up with fingers
and can usually be eaten in one
bite
- consist of a bread or cracker base,
usually topped with a thin spread,
a main ingredient, and a garnish
(Book)
LESSON 8.1: APPETIZERS
Appetizers
- are small portions or bite-sized
delicacies that are served before a
meal
- can be eaten during cocktail hour
or can serve as the only meal at a
casual party or small gathering
- finger foods usually served prior to
a meal, or in between mealtimes,
and are also called hors d’oeuvres
- common accompaniment to
aperitifs, cocktails served prior to
a meal
Hors d’oeuvres
- may also be served at long parties
that occur after a regular mealtime
LESSON 8.1.1: KINDS OF APPETIZERS
Classification of Appetizers
1. Fruit Appetizers – these are light
and refreshing fruits in season–
fresh or preserved, sliced, diced, or
scooped
2. Canapes – these are small pieces
of bread, toast, or crackers spread
or topped with highly seasoned
food mixture
3. Grilled or Over-the-Coal
Appetizers – these are more
popular when served outdoors, and
guests, attend to the grilling
4. Party Breads and Pastries – these
come in attractive colors, in
various shapes, and with different
fillings
5. Tasty Tidbits – they can be served
in small trays, in glass bowls, in
wood or ceramic containers or in
toothpicks arranged artistically in
a hors d’oeuvre holder covered
with aluminum foil
6. Vegetable Hors d’ oeuvres – these
are salty, tart, or crisp food that
use vegetable slices as base
7. Beverages – these are seasonal or
specially prepared drinks
– alcoholic or non-
alcoholic
LESSON 8.1.2: COLD HORS D’OEUVRES
Cold Hors d’oeuvres
- appetizers that are served cold,
with or without dip or sauce
- they can be served on ice, but are
perfectly fine room temperature
- they tend to be overly simple
TLE REVIEWER
- real ingredients should be used o Barquettes or tartlets are boat-
instead of processed ones shaped pastry shell with a savory
filling.
The following are some kinds of cold o The pastry shells are baked ahead
appetizers. of time and then filled before
1. Canapés – type of hors d’oeuvres, serving so that they do not
or small, single-bite food that is become soggy.
traditionally made with a base of a 3. Meatball – is ground or minced
small piece of bread with some meat rolled into a small ball,
sort of topping sometimes along with other
– finished with a garnish ingredients
2. Crudités – traditional French – the term is sometimes
appetizers consisting of sliced or extended to meatless versions
whole raw vegetables which are based on vegetables or fish
sometimes dipped in vinaigrette or 4. Rumaki – these appetizers are of
other dipping sauce mock-Polynesian or Hawaiian
3. Meats and Cheese – A meat and origin, consisting of bacon
cheese tray or platter features wrapped around the water
various cured meats or cold cuts chestnuts or fruit and pieces of
and cheeses, cut into bite size duck or chicken liver
pieces and artfully arranged on a 5. Potato Skins – are a snack food or
serving dish appetizer made of unpeeled potato
4. Mini Sandwiches – easy to handle halves, hollowed and dressed with
and should not be too filling bacon, cheddar cheese and green
5. Spreads and Dips onions
o spread a mixture made of pureed – commonly found
meats, fish or cheese combined on the menus of casual dining
with herbs or vegetables restaurants, which are known for
o dip is looser and softer than a serving them.
spread

LESSON 8.1.3: HOT HORS D’OEUVRES 6. Chicken Wings

o chicken wings – most popular
Hot Hors d’oeuvres variant of this appetizer is
- that are cooked and served warm buffalo chicken wings
– a dish of
The following are some kinds of cold deep-fried chicken wings tossed
appetizers. in a sauce
1. Brochettes – refers to food cooked, 7. Rissoles – consist of mixture of
and sometimes served, on minced meat, poultry, or seafood,
brochettes, or skewers compressed and rolled in
– generally grilled breadcrumbs, then deep fried or
– the French term baked
generally applies to French – they can also refer to a
cuisine, while other terms like variety of fillings enclosed in a
shish kebab or satay describe the crescent-shaped pastry and then
same technique in other cuisines deep fried.
2. Filled Pastry Shell – Bouchées are
small, hollow cases of puff pastry
filled with a savory mixture.