427991139-Appetizers-hot-and-cold-ppt.ppt

COOKERY

2. ACTIVITYACTIVITY
DIRECTIONS: List down some appetizers DIRECTIONS: List down some appetizers
or finger foods that you have been tasted or finger foods that you have been tasted
or eaten.or eaten.
1. 6.
2. 7.
3. 8.
4. 9.
5 10.

3. APPETIZERSAPPETIZERS
( HORS D’OEUVRES)( HORS D’OEUVRES)

5. History of History of
AppetizersAppetizers
Appetizers were originally introduced by Appetizers were originally introduced by
the Athenians as a buffet in the early third the Athenians as a buffet in the early third
century B.C. They would serve sea urchins, century B.C. They would serve sea urchins,
cockles, sturgeon, and garlic. However they cockles, sturgeon, and garlic. However they
were unpopular to start as these tiny meals were unpopular to start as these tiny meals
weren't followed up with a main course, weren't followed up with a main course,
leaving everyone hungry and wanting leaving everyone hungry and wanting
more. It wasn't until the nineteenth century more. It wasn't until the nineteenth century
that appetizers truly caught on, as meals that appetizers truly caught on, as meals
evolved into more of a structured ordeal. evolved into more of a structured ordeal.

6. Aperitifs came about by the Romans and Aperitifs came about by the Romans and
were classified as a liquid appetizer that were classified as a liquid appetizer that
typically contained alcohol. In addition to typically contained alcohol. In addition to
inciting hunger like food appetizers, the inciting hunger like food appetizers, the
purpose for aperitifs were also meant to purpose for aperitifs were also meant to
help with the imminent digestion process. help with the imminent digestion process.
These drinks would be shared from a These drinks would be shared from a
single glass and passed around the table single glass and passed around the table
to all members of the eating party. to all members of the eating party.
Aperitifs are still utilized today, typically Aperitifs are still utilized today, typically
with the company of food appetizerswith the company of food appetizers

7. The word itself, "appetizer," starting The word itself, "appetizer," starting
being used in the Americas and England being used in the Americas and England
in the1860s, though it's only reason for in the1860s, though it's only reason for
existence was to have a word with more existence was to have a word with more
of a local flavor than "hors d'oeuvres." For of a local flavor than "hors d'oeuvres." For
a time, appetizers would be served a time, appetizers would be served
between the main course and dessert as between the main course and dessert as
a refresher, but by the twentieth century a refresher, but by the twentieth century
they had taken their place as a precursor they had taken their place as a precursor
to the main course. to the main course.

8. On the other hand it is said that On the other hand it is said that
appetizers are the dishes that can truly be appetizers are the dishes that can truly be
considered Filipino because we are best considered Filipino because we are best
known for using our hands to eat the known for using our hands to eat the
small finger foods that come with the first small finger foods that come with the first
course. Appetizers can include anything course. Appetizers can include anything
from fish to meat, nuts and chips. They from fish to meat, nuts and chips. They
are often served before dinner or at large are often served before dinner or at large
family lunches. family lunches.

9. What are appetizers?What are appetizers?

Appetizers are finger food items served Appetizers are finger food items served
to whet the appetite.to whet the appetite.

They are commonly served in bite-size They are commonly served in bite-size
portions at the beginning before the portions at the beginning before the
main coursemain course

Appetizers are also called hors d’oeuvres Appetizers are also called hors d’oeuvres
in French and pampagana in Filipino.in French and pampagana in Filipino.

10. Classification of Classification of
appetizers appetizers
according to according to
ingredientsingredients

Meat appetizersMeat appetizers

Seafood appetizersSeafood appetizers

Fruit appetizersFruit appetizers

Vegetable appetizersVegetable appetizers

Assorted chips, nuts, cheese, picklesAssorted chips, nuts, cheese, pickles

CanapesCanapes

Breads and pastriesBreads and pastries

Non-alcoholic and alcoholic beveragesNon-alcoholic and alcoholic beverages

11. Kind of Kind of
appetizersappetizers
Creative FoodsCreative Foods
PresentationPresentation

12. 
Appetizer maybe classified according to Appetizer maybe classified according to
the manner they are served: the manner they are served: hot or hot or
coldcold..

In classical European cuisines, hot In classical European cuisines, hot
appetizers are served before the soup appetizers are served before the soup
course while the cold appetizer are best course while the cold appetizer are best
served as a tasty treat during the served as a tasty treat during the
summer months.summer months.

13. Hot AppetizersHot Appetizers

Appetizer that are cooked and Appetizer that are cooked and
served warm are called Hot served warm are called Hot
Appetizers. Appetizers.

These are finger foods that These are finger foods that
are turned out by the Hot are turned out by the Hot
kitchenkitchen..

They include a wide array of They include a wide array of
meat, poultry, seafood and meat, poultry, seafood and
pastries that are served buffet pastries that are served buffet
style or plated. The following are style or plated. The following are
some kind of hot appetizers.some kind of hot appetizers.

14. 1. Brochettes1. Brochettes

Also known as kebabs, Also known as kebabs,
brochettes are marinated brochettes are marinated
seafood or meat or seafood or meat or
vegetables on a skewer vegetables on a skewer that that
are grilled or broiled and serve are grilled or broiled and serve
with a dipping sauce.with a dipping sauce.

15. 2. Filled Pastry 2. Filled Pastry
ShellsShells

BoucheesBouchees are small, hollow cases of puff are small, hollow cases of puff
pastry filled with a savory mixture. pastry filled with a savory mixture.
Barquettes or tartlets Barquettes or tartlets are boat-shaped are boat-shaped
pastry shells with a savory fillingpastry shells with a savory filling. The pastry . The pastry
shell is baked ahead of time and then filled shell is baked ahead of time and then filled
before serving so that they do not become before serving so that they do not become
soggy. The fillings can be cheese, meat soggy. The fillings can be cheese, meat
poultry, seafood and vegetables.poultry, seafood and vegetables.

16. 3. Meatballs3. Meatballs

Ground beef or pork or poultry are Ground beef or pork or poultry are
combined with different ingredientscombined with different ingredients, ,
like breadcrumbs, eggs and herbs and like breadcrumbs, eggs and herbs and
are rolled to form bite0size balls, which are rolled to form bite0size balls, which
are then cooked by frying, baking, are then cooked by frying, baking,
braising or steaming. They are served braising or steaming. They are served
with a sauce, usually one that is tomato with a sauce, usually one that is tomato
or cream based.or cream based.

17. 4. Rumaki4. Rumaki

These appetizers are of mock- These appetizers are of mock-
Polynesian or Hawaiian origin, Polynesian or Hawaiian origin,
consisting of bacon wrapped consisting of bacon wrapped
around water chestnut or fruit around water chestnut or fruit
and pieces of duck or chicken liverand pieces of duck or chicken liver. .
They are brushed with a mixture of They are brushed with a mixture of
soy sauce, ginger and brown sugar soy sauce, ginger and brown sugar
before being baked or fried.before being baked or fried.

18. 5. Potato Skins5. Potato Skins

Whole potatoes are hollowed out Whole potatoes are hollowed out
and filled with a combination of and filled with a combination of
different ingredients different ingredients such as such as
cheese, bacon, green onions and cheese, bacon, green onions and
others typically used in baked others typically used in baked
potatoes. They are then baked or potatoes. They are then baked or
broiled and served with sour cream broiled and served with sour cream
or salsa.or salsa.

20. 6. Chicken wings6. Chicken wings

The most popular variant of this The most popular variant of this
appetizer is buffalo wings, which appetizer is buffalo wings, which
is dish of dip fried chicken wings is dish of dip fried chicken wings
tossed in a sauce made of melted tossed in a sauce made of melted
butter and hot saucebutter and hot sauce, then served , then served
a side of blue cheese dressing a side of blue cheese dressing
( dipping sauce) and pieces of ( dipping sauce) and pieces of
celery. Other recipes are milder and celery. Other recipes are milder and
employ different methods of employ different methods of
preparation like baking and broiling.preparation like baking and broiling.

22. 7. Rissoles 7. Rissoles

Consist of a mixture of minced Consist of a mixture of minced
meat, poultry or seafood, meat, poultry or seafood,
compressed and rolled in compressed and rolled in
breadcrumbs then deep fried or breadcrumbs then deep fried or
bakedbaked. They can also refer to a . They can also refer to a
variety of fillings enclosed in a variety of fillings enclosed in a
crescent-shaped pastry and then crescent-shaped pastry and then
deep fried.deep fried.

24. COLD APPETIZERSCOLD APPETIZERS

Cold appetizers are appetizers that are Cold appetizers are appetizers that are
served cold, with or without a dip or served cold, with or without a dip or
sauce. sauce.

These are served cold, cool or room These are served cold, cool or room
temperaturetemperature

Cold appetizers are sometimes preferred Cold appetizers are sometimes preferred
over hot appetizers. For one, they are over hot appetizers. For one, they are
easier to make, requiring little to no easier to make, requiring little to no
preparation. For another, cold appetizer preparation. For another, cold appetizer
are easier to serve; most can be served at are easier to serve; most can be served at
room temperature or over a bowl of ice.room temperature or over a bowl of ice.

25. 
One of the disadvantages of cold One of the disadvantages of cold
appetizers is that they tend to be appetizers is that they tend to be
overly simple. Therefore , real overly simple. Therefore , real
ingredients should be used instead ingredients should be used instead
of processed ones to ensure that of processed ones to ensure that
the diners will taste the full flavor of the diners will taste the full flavor of
each ingredient.each ingredient.

26. 1. Canapes 1. Canapes

Canapes are open-faced sandwiches. They Canapes are open-faced sandwiches. They
consist of two parts; the base and the consist of two parts; the base and the
topping. topping.

The base is typically a cracker or a small The base is typically a cracker or a small
piece of breadpiece of bread, either fresh or toasted. Meats, , either fresh or toasted. Meats,
poultry seafood and vegetables can be used for poultry seafood and vegetables can be used for
the toppings. Sometimes, the base is smeared the toppings. Sometimes, the base is smeared
with a spread such as butter, mayonnaise or with a spread such as butter, mayonnaise or
mustard to add flavor to canapé and to keep mustard to add flavor to canapé and to keep
the base from getting soggy, a canapé may the base from getting soggy, a canapé may
also have a garnish and a liner, which serves to also have a garnish and a liner, which serves to
enhance visual appeal.enhance visual appeal.

28. 2. Crudites2. Crudites

This This traditional French traditional French
appetizers consist of slice or appetizers consist of slice or
whole raw or lightly blanched whole raw or lightly blanched
vegetables served with vegetables served with
vinaigrette or other dipping vinaigrette or other dipping
saucessauces. Vegetable such as . Vegetable such as
carrots, celery, bell peppers, carrots, celery, bell peppers,
broccoli, asparagus, tomatoes, broccoli, asparagus, tomatoes,
radishes and cucumbers are radishes and cucumbers are
often served as crudites.often served as crudites.

30. 3. Meats and Cheese3. Meats and Cheese

A meat and cheese tray or flatter A meat and cheese tray or flatter
features various cured meats or features various cured meats or
cold cuts and cheeses, cut into cold cuts and cheeses, cut into
bite size pieces and artfully bite size pieces and artfully
arranged on a serving disharranged on a serving dish. Cold . Cold
cuts include ham, salami, pepperoni, cuts include ham, salami, pepperoni,
roast beef and turkeys. Swiss, roast beef and turkeys. Swiss,
cheddar, brie, gouda and mozzarella cheddar, brie, gouda and mozzarella
are among the common kinds of are among the common kinds of
cheese found on a cheese traycheese found on a cheese tray

32. 4. Mini Sandwiches4. Mini Sandwiches

Mini or finger sandwiches should Mini or finger sandwiches should
be easy to handle and should be easy to handle and should
not be too filling. Tea not be too filling. Tea
sandwiches, which are sandwiches, which are
traditionally filled with egg salad traditionally filled with egg salad
or cucumber and cream cheese, or cucumber and cream cheese,
are good examples of mini are good examples of mini
sandwiches that can be served sandwiches that can be served
as appetizersas appetizers

34. 5. Spread and dips 5. Spread and dips

A A spread is a mixture made of a spread is a mixture made of a
pureed meat, fish or cheese pureed meat, fish or cheese
combined with herbs or combined with herbs or
vegetablesvegetables. On the other hand, . On the other hand, a a
dip is looser and softer than a dip is looser and softer than a
spread, made by combining spread, made by combining
vegetables or herbs with a liquid, vegetables or herbs with a liquid,
usually mayonnaise, sour cream usually mayonnaise, sour cream
or yogurtor yogurt. Crackers, pretzel and . Crackers, pretzel and
bagel chips are often served with bagel chips are often served with
spreads and dips of various kind.spreads and dips of various kind.

36. APPETIZERS IDEAAPPETIZERS IDEA

37. 1. Type of function1. Type of function

In general, the kind of event will In general, the kind of event will
dictate the type of appetizers to dictate the type of appetizers to
be served. For a formal affair, be served. For a formal affair,
classic or traditional appetizers classic or traditional appetizers
should be prepared and offered should be prepared and offered
to guest. For a casual get to guest. For a casual get
together, choose simple finger together, choose simple finger
foods and snack.foods and snack.

38. 2. Guest 2. Guest

Find out how many people will Find out how many people will
be attending to know how be attending to know how
much food to prepare. much food to prepare.

It is also a good idea to find out It is also a good idea to find out
if any of the guest are if any of the guest are
vegetarian, on special diets or vegetarian, on special diets or
have allergies.have allergies.

39. 3. Balance 3. Balance

If serving heavy food items such If serving heavy food items such
as meat or fish for the main as meat or fish for the main
course, serve lighter fare such course, serve lighter fare such
as vegetable or seafood as vegetable or seafood
appetizers and vice versa.appetizers and vice versa.

Prepare well balance appetizer Prepare well balance appetizer
and main dish that will not and main dish that will not
overwhelm the diner’s palates.overwhelm the diner’s palates.

40. 4. Variety 4. Variety

Offer diners a variety of Offer diners a variety of
appetizer options. Serve appetizer options. Serve
between 3 and 6 appetizers at between 3 and 6 appetizers at
any event. Remember to any event. Remember to
experiment with flavors, colors, experiment with flavors, colors,
shapes and textureshapes and texture

Never serve appetizers that are Never serve appetizers that are
all rich, light and spicy.all rich, light and spicy.

41. 5. Harmony 5. Harmony

The flavors of the appetizers The flavors of the appetizers
should differ from one another should differ from one another
but not clash. The taste and but not clash. The taste and
flavor of an appetizer should flavor of an appetizer should
compliment those of others, as compliment those of others, as
well as those of the different well as those of the different
dishes to serve during the main dishes to serve during the main
meal.meal.

42. 6. Ease of preparation 6. Ease of preparation

Think of items like vegetables, Think of items like vegetables,
crackers, dips and spreads as crackers, dips and spreads as
well as other easy to prepare well as other easy to prepare
food stuff.food stuff.

Choose make ahead appetizers Choose make ahead appetizers
that you can just reheat or put that you can just reheat or put
on a platter right before the on a platter right before the
eventevent

43. 
You can also buy appetizer cooked and You can also buy appetizer cooked and
add your own touch to themadd your own touch to them

You can buy prepared ingredients so You can buy prepared ingredients so
that you can save time on food that you can save time on food
preparation.preparation.

Selecting recipes that you have made Selecting recipes that you have made
before will also make preparation before will also make preparation
faster and easier..faster and easier..

44. 7. Ingredients 7. Ingredients

Consider the food pyramids in Consider the food pyramids in
choosing ingredients for choosing ingredients for
appetizers. This will allow you to appetizers. This will allow you to
make appetizers that are make appetizers that are
nutritious as well as tasty.nutritious as well as tasty.

Remember that quality Remember that quality
ingredients need not to be ingredients need not to be
expensive.expensive.

45. 8. Appetizer 8. Appetizer
AccompanimentsAccompaniments

In choosing what to offer your In choosing what to offer your
guest, you should also consider the guest, you should also consider the
appropriate accompaniments to appropriate accompaniments to
serve appetizers with. serve appetizers with.

Appetizers accompaniments are Appetizers accompaniments are
different kinds of highly flavored different kinds of highly flavored
ingredients served with certain ingredients served with certain
dishes to improve their flavor or dishes to improve their flavor or
balance their richness or texture.balance their richness or texture.

46. Tips in preparing Tips in preparing
Appetizers.Appetizers.

Prepare affordable appetizers that Prepare affordable appetizers that
can satisfy the guest within your can satisfy the guest within your
food budget.food budget.

Prepare easy recipes that you enjoy Prepare easy recipes that you enjoy
preparing and eatingpreparing and eating

Use colorful ingredients in Use colorful ingredients in
preparing canapes especially for preparing canapes especially for
children parties.children parties.

47. Tips in preparing Tips in preparing
Appetizers.Appetizers.

Choose fresh juicy fruit and cold Choose fresh juicy fruit and cold
beverages for summer parties. Hot beverages for summer parties. Hot
appetizers are appropriate for cold appetizers are appropriate for cold
months.months.

Prepare in advance to avoid stress.Prepare in advance to avoid stress.

Choose appropriate fruits for Choose appropriate fruits for
punch or drinks, such as oranges, punch or drinks, such as oranges,
apples, pineapples and cherries to apples, pineapples and cherries to
make them colorful and appetizing.make them colorful and appetizing.

48. Tips in preparing Tips in preparing
Appetizers.Appetizers.

Serve right amount of appetizer for Serve right amount of appetizer for
all the guest, no more, no less, to all the guest, no more, no less, to
make the guest enjoy the party or make the guest enjoy the party or
meal.meal.

49. Fundamentals of Fundamentals of
Plating Plating
1. 1. BalanceBalance
The rules of good menu balance also apply to plating. The rules of good menu balance also apply to plating.
Select foods and garnishes that offer variety and Select foods and garnishes that offer variety and
contrast. contrast.
• • Color. Two or more colors on a plate are usually more Color. Two or more colors on a plate are usually more
interesting than one. Garnish is also important. interesting than one. Garnish is also important.
• • Shapes. Plan for variety of shapes and forms. Cutting Shapes. Plan for variety of shapes and forms. Cutting
vegetables into different shapes gives you great vegetables into different shapes gives you great
flexibility. flexibility.
• • Texture. Not strictly visual consideration, but Texture. Not strictly visual consideration, but
important in plating in menu planning. important in plating in menu planning.
• • Flavors. One of the factors to consider when balancing Flavors. One of the factors to consider when balancing
colors, shapes, and texture on the plate. colors, shapes, and texture on the plate.

50. Fundamentals of Fundamentals of
Plating Plating
2. 2. Portion sizePortion size. This is important for . This is important for
presentation as well as for costing. • presentation as well as for costing. •
Match portion sizes and plates. Too small Match portion sizes and plates. Too small
a plate makes an overcrowded, jumbled, a plate makes an overcrowded, jumbled,
messy appearance. Too large a plate messy appearance. Too large a plate
makes the portions look skimpy. makes the portions look skimpy.
• • Balance the portion sizes of the various Balance the portion sizes of the various
items on the plate. Apply logical balance items on the plate. Apply logical balance
of portions. of portions.
3. 3. Arrangement on the plate Arrangement on the plate

52. Questions?Questions?

53. The The
EndEnd