Appetizer

1. HORS
D’OEUVRES

2. Hors D’oeuvres
• These are variety of food both
hot and cold served as appetizers.
• The serving is smaller in unit size
or portion size that can be eaten
with forks from small plates or
with fingers.

3. Types of Hors D’oeuvres
1. Antipasto
2. Bruschetta
3. Tapas
4.Caviar
5. Amuse Bouche

4. 1. Antipasto
• An Italian appetizer. This includes the
following:
– A. Cured meats
– B. Seafoods item
– C. Cheese
– D. Hard cooked egg
– E. Relishes
– F. Mushrooms and other vegetables

5. Antipasto

6. a. Cured meats
a.1 Salami

7. a.2 Prosciutto

8. a.3 Bologna

9. a.4 Boiled ham

10. B. Seafood items
b.1 Canned tuna

11. b.2 Sardines

12. b.3 Anchovies

13. C. Cheese
c.1 Provolone

14. c.2 Mozzarella

15. D. Hard cooked egg

16. E. Relishes

17. F. Mushrooms

18. 2. Bruschetta
•A slice of Italian bread that
is toasted, rubbed with
brushed garlic, and drizzled
with olive oil, served with
toppings like canapes.

19. 2. Bruschetta

20. 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.

21. Tapas

22. 4. Caviar

23. 5. Amuse Bouche
• A tiny appetizer offered to guest seated
at their table either before of after they
have ordered from the menu
• Anything that can be served in a tiny
portion can be served as an amuse
bouche like salads, soups and little
portions of meat, fish or vegetables with
the few drops of sauce and garnish.

24. Amuse Bouche

25. Amuse Bouche

26. Let’s eat!