PREPARE
APPETIZE
RS
Prepared by:
Mrs. Belinda R. Estonilo
History of Appetizers
Video Presentation
ACTIVITY 1
• Who introduced appetizers in early 3rd
Century B.C.?
• What kind of appetizers they serve?
• What does the Roman Empire’s first
Appetizers?
• What is the content of aperitifs? And what its
purpose?
• What does the american and England
people tells about appetizers?
• When did thy serve the appetizers?
• When does the appetizers became a
precursor to the main course?
PERFORM MISE’EN PLACE
• French term
which means
“set in place”
TOOLS & EQUIPMENT
BALL CUTTER
sharp edged scoop for
cutting out balls of
fruits and vegetables
TOOLS & EQUIPMENT
SCRAPER
used to scrape off
contents of bowls.
TOOLS & EQUIPMENT
CHANNEL KNIFE
small hand tool in
making garnishes.
TOOLS & EQUIPMENT
SPATULA
used for
manipulating
foods like
spreading.
TOOLS & EQUIPMENT
WIRE WHIP
used for mixing
thinner liquids.
TOOLS & EQUIPMENT
ZESTER
used to remove
zest or citrus
peels in thin
strips.
TOOLS & EQUIPMENT
FRENCH KNIFE
Used for
chopping, slicing
and dicing.
TOOLS & EQUIPMENT
PARING KNIFE
used for trimming
and paring fruits
and vegetables.
TOOLS & EQUIPMENT
BUTTER CURLER
used for making
butter curls.
TOOLS & EQUIPMENT
CUTTING BOARD
board for cutting
fruits and
vegetables.
TOOLS & EQUIPMENT
KITCHEN SHEARS
cutting device for
ingredients like
scissors.
TOOLS & EQUIPMENT
POTATO MASHER
designed to press
potato and cooked
vegetables.
TOOLS & EQUIPMENT
CHILLER
for keeping cold
foods chilled for
service.
TOOLS & EQUIPMENT
OVEN
for baking
TOOLS & EQUIPMENT
MEASURING
SPOONS
Used for
measuring dry and
liquid ingredients
in small quantity.
TOOLS & EQUIPMENT
MEASURING
CUPS
used to measure
dry ingredients.
They come in
various sizes and
volumes.
TOOLS & EQUIPMENT
GLASS
MEASURING CUPS
container which is usually
transparent. This is used
for measuring liquid
ingredients like water and
oil.
TOOLS & EQUIPMENT
MIXING BOWLS
these containers have
smooth, rounded interior
surfaces with no creases
to retain some mixture.
TOOLS & EQUIPMENT
MIXING SPOON
used for mixing
ingredients. It is made of
wood in different sizes
and different length of
the handle.
TOOLS & EQUIPMENT
FORK
used to combine
ingredients
TOOLS & EQUIPMENT
Container of
different sizes and
shapes
TOOLS & EQUIPMENT
Strainer/colander
TOOLS & EQUIPMENT
Cooking
range/stove
TOOLS & EQUIPMENT
Refrigerator
Guide Question
• Why is it important to prepare the
needed tools and equipment as well
as all the ingredients in cooking?
PICK AND TELL
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 The explanation The explanation The explanation
posed and methods posed and used and posed and methods
used are advanced methods used methods are are inadequate
are appropriate somewhat
simple
COMPREHENSIVE Thorough and Substantial Partial or not Misunderstanding
comprehensive explanation comprehensive or serious
Explanation misconception on
the explanation
RELEVANT Highly relevant Generally Somewhat Irrelevant
relevant relevant
CLASIFICATION OF APPETIZER
COCKTAILS
usually juices of orange,
pineapple, grapefruit or
tomatoes served with cold
salad dressings
CLASIFICATION OF APPETIZER
HORS D’ OEUVRES
small portion of highly
seasoned foods, it is a
combination of canapés,
olives, stuffed celery,
pickled radishes, and fish.
CLASIFICATION OF APPETIZER
CANAPÉ
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.
CLASIFICATION OF APPETIZER
RELISHES/CRUDIT
ÉS
pickled item which are raw,
crisp vegetables such as
julienne carrots or celery sticks.
CLASIFICATION OF APPETIZER
CHIPS AND DIPS
popular accompaniments to
potato chips, crackers, and
raw vegetables.
CLASIFICATION OF APPETIZER
Fresh Fruits and
Vegetables
Fruits are good appetizers
because they give an attractive
appearance, fragrance,
appealing taste and delicious
flavor.
HOW TO MAKE CANAPÉS
VIDEO PRESENTATION
Canapés
bite-size open faced
sandwiches consist of tiny
portions of food presented on
bases of bread, toast, or pastry
easily handled and eaten.
THREE PARTS
1. Base – holds the spread
and garnish. Crackers and
toasts are firmer and give a
pleasing texture and
crispness to the canapé.
THREE PARTS
2. Spread - placed on top
of the base so the garnish
sticks to it without
falling off.
Three types of spreads
a.)Flavored butter – made
from softened butters
with flavorings.
Three types of spreads
b) Flavored Cream Cheese-
made from flavored butters,
except cream cheese
substituted for the butter.
Mixture of cream and
butter can be used.
Three types of spreads
c) Meat or Fish salad
spreads – made from
finely chopped meat or
fish that are spreadable.
THREE PARTS
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.
Food items used to decorate
canapés
a) Vegetables, pickles and relishes
Radish slices Pickled onions Tomatoes
Olives
Chutney Parsley
Pickles Asparagus tips Capers
Cucumber slices Pimiento
Food items used to decorate
canapés
b) Fish
Smoked oysters Smoked
Salmon Shrimp
Caviar Tuna flakes Sardines
Lobster chunks or slices
Food items used to decorate
canapés
c) Meats
Ham Salami Roast Beef
Chicken
or Turkey
Food items used to decorate
canapés
d) Cheese, hard cooked egg slices
Guidelines for Assembling
Canapés
1. Good mise en place is essentials.
Guidelines for Assembling
Canapés
2. Assemble as close as possible to
serving time.
Guidelines for Assembling
Canapés
Mustard and ham
3. Select harmonious Lemon butter and caviar
flavor combinations Pimiento cream cheese and
in spreads and sardines
garnish such as: Tuna salad and capers
Anchovy butter, hard cooked
egg slice and olive.
Guidelines for Assembling
Canapés
4. Make sure that at least one of the
ingredients is spicy in flavor.
Guidelines for Assembling
Canapés
5. Use high quality 6. Keep it simple.
ingredients.
7. Arrange canapés carefully
and attractively on trays.
Cocktails
Cocktail appetizers are made of seafood or fruit,
usually with a tart or tangy sauce.
Cocktails
1. Oysters and 2. Shrimps
Clams on the half 3.Crab Meat
shell
Cocktails
4. Lobster 5.Fruits 6.Firm flaked
white fish
RELISHES
raw or pickled
vegetables cut into
attractive shapes
served as appetizer.
RELISHES
Relishes include two
categories:
1. Raw vegetables with dips
There are known as crudités
(croo-dee-tays).
Cru in French means “raw”.
RELISHES
Common bite size, cut raw vegetables served with
dips are: Celery Radishes
Green and Red pepper Zucchini
Cucumber Cauliflower
Broccoli florets Broccoli
Stems
Cherry Tomatoes Carrots
Scallions
RELISHES
Dips – accompaniment to
raw vegetables, and
sometime potato chips and
crackers. Any mixture of
spreads can be used as dips.
RELISHES
2. Pickled items. Includes
variety of items like cucumber
pickles, olives, watermelon
pickles, pickled peppers, spiced
beets, and other preserved fruits
and vegetables.
Miscellaneous hors d
‘oeuvres
1. Antipasto -
Italian Appetizer.
This includes the
following:
Cured meats – Salami,
prosciutto, bologna, boiled ham
Miscellaneous hors d
‘oeuvres
1. Antipasto -
Italian Appetizer.
This includes the
following:
Seafood items-Canned items like
sardines, anchovies, and tuna
Miscellaneous hors d
‘oeuvres
1. Antipasto -
Italian Appetizer.
This includes the
following:
Cheeses – provolone, mozzarella
Miscellaneous hors d
‘oeuvres
1. Antipasto -
Italian Appetizer.
This includes the
following:
Hard cooked egg and stuffed eggs
Miscellaneous hors d
‘oeuvres
1. Antipasto -
Italian Appetizer.
This includes the
following:
Relishes – raw vegetables
Miscellaneous hors d
‘oeuvres
1. Antipasto -
Italian Appetizer.
This includes the
following:
Mushrooms and other vegetables
Miscellaneous hors d
‘oeuvres
2. Bruschetta - slice of
Italian bread that is
toasted, rubbed with
brushed garlic, and
drizzled with olive oil,
served with toppings like
canapés.
Miscellaneous hors d
‘oeuvres
3. Tapas - a small food item
intended to be eaten with
wine or other drinks usually
in bars. They are served in a
small portion intended to be
eaten immediately.
Miscellaneous hors d
‘oeuvres
4. Caviar – salted roe, or
eggs, of the sturgeon. Any
product labeled caviar must
come from sturgeon. Roe
from any other fish must be
labeled as such (white fish
caviar)
Miscellaneous hors d
‘oeuvres
5. Amuse Bouche (ah-
mews-boosh) – a tiny
appetizer or hors d’ oeuvres
offered to guest seated at
their tables either before or
after they have ordered from
the menu
