1. Variety of Hot
or Cold Appetizers
Prepared by:
Arlyn P. Bonifacio
The First Uniting Christian School
TLE 9

2. VARIETY OF HOT OR COLD APPETIZERS
The taste of every food depends on the
quality and preparation method of that food.
Some foods are excellent and tasty when they
are either hot or cold
There are two kinds of appetizer recipes—hot
and cold.
For the cold appetizers, preservation
techniques and freezing at proper
temperature is very important.

3. Appetizers are often served
before the soup. At a classical
dinner, hot appetizers are served
after the soup. Hot appetizers can
be created from any ingredient.

4. 1. BROCHETTES
This is a combination of
meat, poultry, fish, and
vegetables served on a
small skewer.
The items are marinated,
then baked, broiled, or
grilled.
Sometimes called
KEBABS often come with
a dipping sauce, such as
teriyaki or peanut.

5. 2.FILLED PASTRY SHELLS
This appetizer uses shells
made from puff pastry,
called a bouchee.
It may also use dough
formed into a small boat-
shaped shell, called a
barquette or tartlet.
Sometimes called
KEBABS often come with
a dipping sauce, such as
teriyaki or peanut.

6. 3.MEATBALLS
These can be made from
ground beef, poultry, veal,
or pork.
They are usually served
with a sweet and sour,
mushroom, tomato, or
cream sauce.
Swedish meatballs are
always a crowd pleaser,
made with ground beef or
pork and onions, and is
served with gravy.

7. 4.RUMAKIS These are appetizers made
of blanched bacon that
are wrapped around
vegetables, seafood,
chicken liver, meat,
poultry, or fruits.
Sometimes rumakis are
brushed with a marinade
or sauce before they are
cooked.
The rumakis may be fried,
baked, or broiled.

8. 5. STUFFED POTATO SKINS
These are made from
hollowed out potatoes
that are filled with a
combination of
ingredients such as
cheese, bacon, and chives.
They are baked or broiled.
Sour cream and onion are
often added to stuffed
potato skins before
serving. Salsa is often
served on the side.

9. 6.CHICKEN WINGS These are dipped in a
spicy coating of
seasonings and then
deep-fried.
Their spicy flavor ranges
from mild to extra hot.
Chicken wings can also be
served sweet baked, or
roasted in a honey
barbecue or deviled sauce.

10. In hotels, restaurants, pubs, bar, and
in our home, there are recipes of
cold appetizers, which makes our
meal mouth-watering and tasty.

11. 1.BLEU CHEESE AND SUNDRIED TOMATO
DRESSING In this cold appetizer
receipe, blue cheese and
sun dried tomatoes are
combined until smooth
and creamy.
Especially good with
spinach salad and garlic
croutons.
This will be very tasteful
with romaine lettuce and
celery.

12. 2.VEGGIE PIZZA
These are appetizers made
of blanched bacon that
are wrapped around
vegetables, seafood,
chicken liver, meat,
poultry, or fruits.
Sometimes rumakis are
brushed with a marinade
or sauce before they are
cooked.
The rumakis may be fried,
baked, or broiled.

13. 3.ZESTY PARTY SNACK MIX
It is also one type
of five-star cold
appetizer recipes.
This is prepared in
the microwave,
made up of cereal,
potato sticks and
peanuts, which
gives crunchy taste.

14. 4.PITA SALAD
This is another five-star
cold appetizer.
There is the filling of
crunchy vegetables as in
pita sandwich.
You can use this cold
appetizer as a light lunch.
Also called as cold pita
sandwich.

15. 5.BABA GANOUSH
This is also a five-star
vegetarian cold
appetizer.
This recipe uses pita
bread.
Shellfish dip is used in
this cold appetizer
that can be prepared
by having flaked crab
meat with chips, and
crackers.

16. 6.TRADITIONAL SALSA
WITH BAKED CHIPS
This is also one type of
cold appetizer recipe,
made of vegetables
like tomato, onion,
peppers, and cilantro
lime juice
You can serve this
recipe with tortilla
chips and it is easy to
make at home.

17. 7.BLUE CHEESE-PISTACHIO GRAPES
This five-star cold
appetizer recipe is a
combination of cream
cheese, blue cheese,
and wine, if using.
Wrap a little of the
cheese mixture
around each grape
then roll the grapes in
chopped nuts.

18. Methods of Presenting Appetizers
What is appetizers?
Served as the first course of a meal,
while hors d’oeuvres are small bites of food
served before the meal or at a separate
reception.
Many people use the word “appetizer”
to mean a wide range of foods served
before the main course.

19. Appetizers
Designed to stimulate the appetite.
Ingredients can come from every food group.
Can be passed, plated, or part of a buffet
line, such as Sweddish meatballs or cocktails
sausages.
It is important to include a variety of foods
and flavors.
Make sure that they complement the taste of
the main dish.

20. Methods of presenting Appetizers
What is Presentation?
Is a key in serving appetizers.
It appetizers are served buffet-style, arrange
them so that they seem to flow toward guests.
It plated, use plates and trays with interesting
shapes and sizes.
Notice how the appetizer look on the plate.
Do not pack them in.
Be sure to leave some open space on the plate.
Add small garnish for presentation.

21. Appetizers in presented and attractive way
1. Table Service The art of serving hot
appetizers to each
individual at the table
depends on the appetizer.
Example, brochettes could
be served on a small plate,
with a garnish to the side.
When you serve
appetizers at the table,
take the opportunity to
make each plate or bowl a
special presentation.

22. Appetizers in presented and attractive way
2. Buffet Service Food is presented all together
on one or more tables.
The individual presentation
depends on how the
appetizers are grouped on
each serving plate.
Place a garnish on each plate
that holds appetizers.
Arrange space between one
so that they can be picked up
easily.

23. Appetizers in presented and attractive way
3. Butler service Appetizers that are
carried on a serving plate
a standing event, such as
a party or reception, are
passed according to what
is called butler serve.
When appetizers are
passed, people must
be able to choose
them and eat them
easily while stading.

24. Appetizers in presented and attractive way
3. Holding & Storage For hot appetizers to
taste their best, they
should be served hot.
Some appetizers, such as
Sweddish meatballs may
be baked and then kept
warm for a short period
of time.
This means cooking &
assembling them just
prior to serving.

25. Suggested Appetizers

29. HEALTH & SAFETY PRACTICES
Keep the food preparation areas
separate from the eating, playing,
laundry, bathroom, and toileting areas.
Never have raw meat or poultry out on
the counter or sink near fruits and
vegetables, breads, cooked meats, or
prepared foods.

30. HEALTH & SAFETY PRACTICES
Always wash hands, utensils, and the
counter or sink after handling raw meat
or any food product.
Always put utensils in a safe place
before turning your attention away.
Wash fruits and vegetables thoroughly
with water, even if they look clean.

31. HEALTH & SAFETY PRACTICES
Washing removes dirt, chemicals, and
some bacteria.
Plan ahead to thaw frozen foods in a
safe way. Defrost frozen foods in the
refrigerator on a low shelf so the food
cannot drip onto other foods, or defrost
under cold running water.
This will keep them cool enough to
slow the growth of bacteria.

32. HEALTH & SAFETY PRACTICES
Avoid preparing food when ill. Cover
your mouth and nose when sneezing or
coughing to avoid contaminating the
food and utensils.
Keep cold foods until you serve them.
Serve cold foods as soon as you take
them out of the refrigerator or keep
them cool until you serve them.

33. HEALTH & SAFETY PRACTICES
Be sure that meat, fish, poultry, milk
and egg products are kept in the
refrigerator until you are ready to use
them.
Likewise, keep hot foods until they are
served. Serve hot foods right after they
finish cooking. Do not leave them out to
cool for too long.

34. HEALTH & SAFETY PRACTICES
Always serve appetizers on clean plates
or other clean and sanitized holders. Do
not serve food on a bare table.
Avoid unnecessary handling of
ingredients.
Wash raw food thoroughly before
cooking.

35. HEALTH & SAFETY PRACTICES
Wipe off dirt or wash cans
before opening canned good.
Cover the food properly.
Store ingredients in properly
sealed container.

36. Transfer of Learning
Divide the class into 4
groups. Each group will
prepare an appetizer studied
earlier and they will present
in the class for evaluation.