APPETIZER

a small dish of food or a drink taken before a meal or the

main course of a meal to stimulate one's appetite.

CLASSIFICATION OF APPETIZERS
COCKTAILS
consist of several bite size pieces of fish,
shellfish, drinks and fruits served with
tangy flavored sauce.

HORS D’ OEUVRES
are small portions of highly seasoned
foods formerly used to precede a meal
served either hot or cold.

CANAPE
a bite sized or two bite sized finger food
consisting of three parts: a base, a spread
or topping and garnish or garniture.

RELISHES/CRUDITES
they are pickled item and 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 SALAD
they are small portions and they are usually
display the characteristics found in most
salad.

SOUPS AND CONSOMMES

are include in the appetizer category
because they are served in this course more
than ever before.

CHIPS AND DIPS

savory dips are popular accompaniments to
potato chips, crackers, and raw vegetables.

HOT APPETIZERS
hot appetizers are most of the time soup-
based, made from bread, fried meats, and
other sizzling foods.

COLD APPETIZERS
Cold appetizers are served in lower
temperatures while hot appetizers are
literally served in higher temperatures.
 Cucumber-Stuffed Cherry Tomatoes
Ingredients

 24 cherry tomatoes
 3 ounces cream cheese, softened
 2 tablespoons mayonnaise
 1/4 cup finely chopped peeled
cucumber
 1 tablespoon finely chopped
green onion
 2 teaspoons minced fresh dill

Directions

 Cut a thin slice off the top of each tomato. Scoop out and
discard pulp; invert tomatoes onto paper towels to drain.

 In a small bowl, combine cream cheese and mayonnaise

until smooth; stir in the cucumber, onion and dill. Spoon
into tomatoes. Refrigerate until serving.

Ravioli Appetizer Pops

Ingredients

 1/2 cup dry bread crumbs

 2 teaspoons pepper
 1-1/2 teaspoons dried oregano
 1-1/2 teaspoons dried parsley flakes
 1 teaspoon salt
 1 teaspoon crushed red pepper flakes
 1/3 cup all-purpose flour
 2 large eggs, lightly beaten
 1 package (9 ounces) refrigerated cheese ravioli
 Oil for frying
 Grated Parmesan cheese, optional
 42 lollipop sticks
 Warm marinara sauce and prepared pesto

Directions

 In a shallow bowl, mix bread crumbs and seasonings.

Place flour and eggs in separate shallow bowls. Dip
ravioli in flour to coat both sides; shake off excess. Dip
in egg, then in crumb mixture, patting to help coating
adhere.

 In a large electric or cast-iron skillet, heat 1/2 in. of oil

to 375°. Fry ravioli, a few at a time, or until golden
brown, 1-2 minutes on each side. Drain on paper towels.
Immediately sprinkle with cheese, if desired. Carefully
insert a lollipop stick into back of each ravioli. Serve
warm with marinara sauce and pesto.

salad
a cold dish of various mixtures of raw or cooked vegetables,
usually seasoned with oil, vinegar, or other dressing and
sometimes accompanied by meat, fish, or other ingredients.

Function of Salad
It's important to eat a variety of fresh fruits and vegetables,
in as many different colors as possible. Combining them in
a salad is both easy and delicious! Loaded with vitamins and
minerals, eating a salad a day will also increase the level of
powerful antioxidants in your blood.

Classification of salad

 Appetizer salads—light, smaller-portion salads served as

the first course of the meal.
 Side salads—to accompany the main course as a side dish.
 Main course salads—usually containing a portion of a
high-protein food, such as meat, fish, eggs, legumes,
or cheese.
 Dessert salads—sweet versions containing fruit, gelatin,
sweeteners or whipped cream.

Types of Salad
Green salad
A green salad is most often composed
of leafy vegetables such
as lettuce varieties, spinach, or rocket
(arugula).

Bound salad
Bound salads are assembled with thick sauces
such as mayonnaise. One portion of a true
bound salad will hold its shape when placed
on a plate with a scoop.
Main course salads
Main course salads (also known as "dinner
salads"[14] or as "entrée salads" in the United
States) may contain small pieces of poultry,
seafood, or steak.

Fruit salads
Fruit salads are made of fruit (in
the culinary sense), which may be fresh
or canned. Examples include fruit
cocktail.

Dessert salads
Dessert salads rarely include leafy greens and
are often sweet.

Sandwich
an item of food consisting of two pieces of bread with meat,
cheese, or other filling between them, eaten as a light meal.
Types of Sandwiches
Open or Open-Faced
Open sandwiches use one kind of bread
and have the filling on top. The bread
slices can be cut into squares, triangles,
or rounds. Sometimes butter is spread
lightly on top and pieces of cheese or meat
fillings are placed on top.

Plain
A plain sandwich is made up of two slices of
bread that is sometimes toasted. The crusts
may or may not be removed, depending upon
your preference. Butter, mayonnaise, or a
prepared sandwich spread may be used as lining to prevent
the bread from absorbing moisture from the filling.

Pinwheel
Pinwheels are made of a flatbread
bread (like a tortilla or lavash bread)
that is cut lengthwise, about 3/8 inch
thick.

Closed Tea
Closed tea sandwiches may be made
ahead of time and frozen. They should be
removed from the freezer at least three
hours before they are to be served.
Ribbon
A ribbon sandwich is basically a
multi-tiered sandwich. Think
something along the lines of bread,
spread, meat, cheese, another layer
of bread, meat cheese, third piece of
bread.

Mosaic or Checkerboard
A checkerboard or mosaic version uses
two sandwiches. First you remove the
crust, then you cut them into similarly-
sized squares, like the ham and cheese squares above, and
then you arrange the pieces to look like a checkerboard! If
you can, this type of sandwich looks best when the types of
bread you use are different colors.

How to Pack Sandwiches

To keep the sandwich in better condition, it may be wrapped
in paper napkins or placed in bags, especially if they are to
be packed snacks. If you plan to serve the food immediately,
you might serve them on a fancy plate. Any sandwiches that
you plan to serve later should be placed in a covered tray
lined with a damp towel. Keep them there until serving time
to avoid drying.

canape
a small piece of bread or pastry with a savory topping, often
served with drinks at a reception or formal party.

Parts of Canapés
Base
One of the biscuit, bread, toast or puff pastry as the battom
of the canapé
Spread.
Spreads are added to food to enhance the flavor or texture of
the food, which may be considered bland without it.
Types of Spread
A. Butter spread
B. Dairy product spread
C. Mayonnaise spread

Garnish
The garnish of a canapé is any food item or combination of
items placed on top of the spread.

Types of Garnish for Canape

A. Vegetables
B. Meat and Poultry
C. Fish and Shellfish
D. Cured Meat
E. Egg and Diary Product.