Perform Mise’en Place

Mise’ En Place is a French term
which means “set in place” that
is you have everything ready to
cook and in its place.

Gas range
Oven
Griddle
Baking sheet
Sauce pan
Frying pan
Blender
Serving tray
Food tong
Spatula
Kitchen knife
Kitchen shears
Cutting board
Bread knife
Cookie cutter
Grater

Appetizers are foods which stimulate the
appetite, through their attractive
appearance, fragrance or appealing flavor.
 It is a small pieces or portions of highly
seasoned food, usually served before a meal to
induce and stimulate one’s appetite.

It is usually served before the main
course.
It can be served on occasions where
eating takes time like wedding party.

1. Hors d’ oeuvres
2. Canapés
3. Relishes
4. Petite salad
5. Chips and dips
6. Soups and consommés
7. Cocktails

Hors d’ Oeuvres

-refers to small portions of highly seasoned foods. It is
a combination of canapés, olives, stuffed celery,
pickled radishes, and fish.
These are small bite sizes of meat, fish , cheese, fruits
and the like on sticks or toothpicks.

a long, thin metal pin that is
pushed through small pieces of
meat or vegetables to hold
them in place while they are
cooked, or a dish of food
cooked this way

 Its ingredients and method of
preparation vary, but usually it
consists of water chestnuts and
pieces of chicken liver wrapped in
bacon and marinated in soy sauce
and either ginger or brown sugar.

Canapés

are 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.
These are small bite sizes of bread, pastry,
crackers etc. with BASE, TOPPINGS and
GARNISH.

RELISHES

are pickled item which are 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

 are small portions and
usually display the
characteristics found in most
salad.

CHIPS AND DIPS

are popular accompaniments to
potato chips, crackers, and raw
vegetables. Proper consistency
in the preparation is important
for many dip.

SOUPS AND CONSOMME

These are comprise liquid
food made of meat and
vegetables with stock, juice,
water and another liquid,
usually served hot.

COCKTAILS

are usually juices of orange, pineapple,
grapefruit or tomatoes served with cold salad
dressings. It may be in the form of a fruit or
vegetable juice mixed with little alcoholic
beverage or seafood like shrimps, crabs, or
lobsters served with slightly seasoned sauce.

The nutritional value of appetizers can
be found in different ingredients used in a
given recipe.

The nutritional value of
appetizers can be found in
different ingredients used in a
given recipe.

Canapés Consists of
Three Parts
1. Base
2. Spread
3. Garnish
bite-size open
faced
sandwiches
consist of tiny
portions of food
presented on
bases of bread,
toast, or pastry
easily handled
and eaten.

holds the spread
and garnish.
Crackers and
toasts are firmer
and give a pleasing
texture and
crispness to the
canapé.

Bread cut
outs
Unsweetened
pastry shells
Crackers
Tiny biscuits

placed on top
of the base so
the garnish
sticks to it
without falling
off.

Flavored butter
Flavored cream cheese Meat or fish salad spread

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.

Vegetables,
pickles and
relishes

fish

meat

Cheese, hard-
cooked egg slices

1. Good mise en place is essential.
2. Assemble as close as possible to serving time.
3. Select harmonious flavor combinations in spreads
and garnish.
4. Make sure that at least one of the ingredients is spicy
in flavor.
5. Use high quality ingredients.
6. Keep it simple.
7. Arrange canapés carefully and attractively on trays.

RELISHES

1. RAW VEGETABLES WITH DIPs
Known as crudités
DIP
- accompaniment to raw vegetables and
sometimes potato chips and crackers.
2. PICKLED ITEMS