APPETIZER

Who introduced appetizers in

early 3rd Century B.C. ?
-The ATHENIANS
What kind of appetizers they
served?
-Sea urchins , Cockles ,

Sturgeon , Garlic
What to learn with APPETIZERs?
1. History of Appetizer
2. Tools and Equipment in preparing appetizers
3. Classification of Appetizers
4. EXAMPLES OF APPETIZERS ( with materials/
ingredients)
a.Canapés
b.Cocktails
c.Relishes
d.Miscellaneous hors d ‘oeuvres
What thus the ROMAN EMPIRE tells about Appetizers?
- They were known for LIQUID appetizers ; APERITIFS
What is the content of Aperitifs and what is its purpose?
- Aperitifs has Alcohol content
-It adds inciting hunger to a person
-It also help with the imminent digestion process
Is this type of Appetizer still in practiced nowadays?
- Yes .
- Typically with the company of FOOD APPETIZERS
What thus the AMERICANS and
ENGLAND people tells about
APPETIZERS ?
- Rather than to say hors d’oeuvres ,
they prefer to use appetizer
When did they serve the appetizers ?
-Between main course and dessert
Ano naman ang sinabi ng mga FILIPINO tungkol sa
APPETIZERS ?

“ Appetizers ba kamo ?
FINGER FOODS yan
noh..
Arte nyo naman”.
Appetizers can include anything from
FISH , MEAT , NUTS ,and CHIPS
---------- sharpen your mind------- .. Take a
5 minutes break .. And prepare a ¼ sheet
of paper.
Short quiz ..
Matching Type . Choose the letter of your
answer.

1. ATHENIANS a.Finger foods

2. ROMAN EMPIRE b.sea urchins
3. AMERICANS
c.liquid appetizers
4. ENGLAND d.served between main
PEOPLE course and dessert
5. FILIPINO
Next topic ….
Read an d explain..
SHARP
EDGE
CUTTING
SCOOP OUT
BALLS
FOROF FRUITS
AND
VEGETABLES .

BALL CUTTER
Read an d explain..

USED TO SCRAPE
OFF CONTENTS
OF BOWLS.

RUBBER
SPATUL
Read an d explain..

SMALL HAND
TOOL IN
MAKING
GARNISHES .
CHANNE
L
Read an d explain..

USED FOR
MANIPULATIN
G FOODS LIKE
SPREADING.

SPATULA
Read and explain..

USED FOR
MIXING THINNER
LIQUIDS.

WIRE
Read and explain..

USED TO
REMOVE ZEST
OR CITRUS PEELS
IN THIN STRIPS .

ZESTE
Read an d explain..

FOR
CHOPPING ,
SLICING AND
DICING .

FRENCH
Read an d explain..

USED FOR
TRIMMING AND
PAIRING FRUITS
AND
VEGETABLES.
PAIRIN
G
Read an d explain..

USED FOR
MAKING
BUTTER CURLS.

BUTTE
R
Read an d explain..

BOARD FOR
CUTTING FRUITS
AND
VEGETABLES .
CUTTIN
G
Read an d explain..

CUTTING DEVICE
FOR
INGREDIENTS
LIKE SCISSORS
KITCHE
N
Read and explain..

DESIGNED TO
PRESS POTATO
AND COOKED

VEGETABLES .

POTATO
Read an d explain..

FOR
KEEPING
COLD FOODS
CHILLED
FOR
SERVICE .
CHILLE
Read an d explain..

FOR
BAKING

OVE
IDENTIFY THE USED OF THE TOOLS
THAT I WILL SHOW YOU.
CRITERIA 4 3 2 1

CLEAR Exceptionally clear, Generally clear , Lacks clarity , Unclear , Impossible

easy to follow able to follow difficult to to follow
follow
CONCISE The explanation posed The explanation posed The explanation posed The explanation and
and methods used and methods used and methods used methods used are
are advanced . are appropriate are somewhat simple inadequate

COMPHREHENSIVE Thorough and Substantial Partial or not Misunderstanding or

comprehensiv comprehensiv serious misconception
e explanation explanatio e explanation on the explanation
n
RELEVANT Highly Relevant Generally Relevant Somewhat Relevant Irrelevant
Identify the used of the following
tools
Ball Cutter
Wire Whip
Rubber
Spatula Zester
Potato masher
Next topic ….
1. Cocktails
Usually Juices ofOrange , Pineapple ,
grapefruit or tomatoes served with
Salad dressings .
It may be in the form of a FRUIT or
VEGETABLE juice mixed with Alcoholic
beverages
Or Seafood like shrimps, crabs , or
Search on how to make …

Cold Salad Dressings :

Juices of Fruits or
Vegetables
+ Alcoholic Drinks
2. Hors D’
Oeuvres
“OR Derv”
–
pronounce like
this.
Hors D’ Oeuvres is small
portion highly SEASONED
FOOD ,it is a
combination of CANAPe’s ,
OLIVES, STUFFED CELERY ,
PICKLED RADISHES , and fish
CANAPE’ Olive
S s
RADIS
H
–It is served on individual plate
when guest are seated .
–Sometimes this is simply placed
on a platter and passed around
–Hors D’ Oeuvres are served HOT
or COLD .
3. Canape’ – pronounced as canapei
They are made of SLICES OF BREAD in

different shapes .
The bread may be toasted, sautéed
in butter or dipped in well –
seasoned mixture of egg, cheese,
fish, or meat then deep-fat fried .
It is a finger food consisting of
three parts :
BASE
SPREAD
TOPPINGS or
They could be served HOT
or COLD

There are no set recipes

for making of CANAPE’s .
You may create your own COMBINATION
of several different colored items on the
cut pieces of bread , toasted or fried
biscuits etc.

The larger canapes are Termed ZAKUSKIS

after the chef Zasuski
Peach and Prosciutto
Canapés
Asparagus-Blue Cheese
Canapés
 4. Relishes / Crudites
These are pickled items which are RAW ,
CRISP VEGETABLES such as julienne
carrots or celery sticks.
Relishes are placed before the guest in
a slightly , deep, boat shape dish.
5. Petite Salad
It is just a small portion and
usually display the
characteristics found in
most salad.
6. Chips and Dips
Chips and dips are the most popular
accompaniments to potato chips, crackers and raw
vegetables .
Proper consistency in the preparation is important
for many dips.
It must not be so thick that it cannot be scooped up
without breaking the chips or crackers , but it must
7. Fresh Fruits and Vegetables

These are the simplest appetizers .

Fruits are good appetizers
because they give an attractive
appearance , fragrance, appealing
taste and delicious flavor