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Preparing appetizers

  1. Perform Mise’en Place
  2. Mise’ En Place is a French term which means “set in place” that is you have everything ready to cook and in its place.
  3. 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
  4. 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.
  5. It is usually served before the main course. It can be served on occasions where eating takes time like wedding party.
  6. 1. Hors d’ oeuvres 2. Canapés 3. Relishes 4. Petite salad 5. Chips and dips 6. Soups and consommés 7. Cocktails
  7. Hors d’ Oeuvres
  8. -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.
  9. 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
  10.  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.
  11. Canapés
  12. 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.
  14. 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.
  16.  are small portions and usually display the characteristics found in most salad.
  18. are popular accompaniments to potato chips, crackers, and raw vegetables. Proper consistency in the preparation is important for many dip.
  20. These are comprise liquid food made of meat and vegetables with stock, juice, water and another liquid, usually served hot.
  22. 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.
  23. The nutritional value of appetizers can be found in different ingredients used in a given recipe.
  24. The nutritional value of appetizers can be found in different ingredients used in a given recipe.
  25. 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.
  26. holds the spread and garnish. Crackers and toasts are firmer and give a pleasing texture and crispness to the canapé.
  27. Bread cut outs Unsweetened pastry shells Crackers Tiny biscuits
  28. placed on top of the base so the garnish sticks to it without falling off.
  29. Flavored butter Flavored cream cheese Meat or fish salad spread
  30. 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.
  31. Vegetables, pickles and relishes
  32. fish
  33. meat
  34. Cheese, hard- cooked egg slices
  35. 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.
  37. 1. RAW VEGETABLES WITH DIPs Known as crudités DIP - accompaniment to raw vegetables and sometimes potato chips and crackers. 2. PICKLED ITEMS