Appetizer powerpoint presentation .pptx

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1. Appetizer

2. Appetizers are often served before or at the beginning of a meal to whet the appetite and pique the interest of diners. An appetizer is a snack-like food that is served before a meal or at a separate function. Its purpose is to initiate the urge to eat among diners. It can vary in size, depending on the meal to follow. Furthermore, it can range in type and taste, depending on the ingredients used, method of preparation, and/or region from which it originated .

3. Kinds of Appetizer There are many forms and kinds of appetizers, each involving different preparation of a wide variety of ingredients and served either hot or cold. Whatever form or kind, appetizers are usually served before the start of or as the first course of a meal to stimulate one’s appetite.

4. Appetizers may be classified according to the manner they are served: hot or cold. In classical European cuisines, hot appetizers are served before the soup course. Also, they are especially appreciated when served during the cooler months and when served indoors, where they can be kept at the proper temperature in the kitchen right before serving. On the other hand, cold appetizers are best served as a tasty treat during the summer months. Like with hot appetizers, serving cold appetizers is also an ideal way of offering diners a variety of foods with which to whet their appetites.

5. Hot Appetizers Appetizers that are cooked and served warm are called hot appetizers. They include a wide variety array of meats, poultry, seafood, and pastries that are served buffet style or plated. The following are some kinds of hot appetizers .

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

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

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

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

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

11. 6. Chicken Wings The most popular variant of this appetizer is Buffalo chicken wings, which is a dish of deep fried chicken wings tossed in a sauce made of melted butter cheese during (dipping sauce) and pieces of celery. Other recipes are milder and employ different methods of preparation, like baking or broiling .

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

13. Cold Appetizers Cold appetizers are appetizers that are served cold, with or without a dip or sauce. To keep them at a particular temperature, they can be served on ice, but they are perfectly fine at room temperature. They can be served on trays or plated; generally, the type of function will dictate the type of food and how it is served. Like some hot appetizers, cold appetizers can be presented in pastry form .

14. Cold appetizers are sometimes preferred over hot appetizers. For one, they are easier to make, requiring little to no preparation. For another, cold appetizer are easier to served; most can be served at room temperature or over a bowl of ice. However, one of the most disadvantage of cold appetizers is that they tend to be overly simple. Therefore, real ingredients should be used instead of processed ones to ensure that the diners will taste the full flavour of each ingredient. The following are some kinds of cold appetizers .

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

16. 2. Crudités These traditional French appetizer consist of sliced or whole raw or lightly blanched vegetables served with vinaigrette or other dipping sauces. Vegetables such as carrots, celery, bell peppers, broccoli, asparagus, tomatoes, radishes, and cucumbers are often served as crudités .

17. 3. Meats and Cheeses A meat and cheese tray or platter features various cured meats or cold cuts and cheese, cut into bite-size pieces and artfully arranged on a serving dish. Cold cuts include ham, salami, pepperoni, roast beef, and turkey. Swiss, cheddar, brie, Gouda, and mozzarella are among the common kind of cheese found on a cheese tray. Sometimes, read is include so that diners can make their own sandwiches. But the meats and cheeses are some often served on their own .

18. 4. Mini Sandwiches Mini or finger sandwiches should be easy to handle and should not be too filling. Tea sandwiches, which are traditionally filled with egg salad or cucumber and cream cheese, are good examples of mini sandwiches that can be served as appetizers. For a decorative presentation, cut the crusts off and slice the sandwiches diagonally, or use cookie cutters to cut the bread into different shapes .

19. 5. Spreads and Dips A spread is a mixture made of pureed meats, fish, or cheese combined with herbs or vegetables. On the other hand, a dip is looser and softer than a spread, made by combining vegetables or herbs with a liquid, usually mayonnaise, sour cream, or yogurt. Crackers, pretzels, and bagel chips are often served with spreads and dips of various kinds .

20. Appetizer Ideas

21. 1. Type of Function In general, the kind of event will dictate the type of appetizers to be served. For a formal affair, classic or traditional appetizers should be prepared and offered to guests. For a casual get-together, choose simple finger foods and snacks .

22. 2. Guests Find out how many people will be attending to know how much food to prepare. Also, it is a good idea to find out if any of the guests are vegetarians, on special diets, or have allergies. In this way, you can make a selection of appetizers that will fit their needs and specifications .

23. 3. Balance If serving heavy food items such as meat or fish for the main course, serve lighter fare such as vegetables or seafood appetizers, and vice versa. Also, prepare well-balanced appetizers and main courses that will not overwhelm the diners’ palates .

24. 4. Variety Offer diners a variety of appetizer option. Serve between three and six appetizers at any event. Remember to experiment with flavors , colors , shapes, and textures. Choose a food item from different food categories, like vegetables , meat, poultry, fish and seafood, cheeses , and breads. Also, never serve appetizers that are all rich, light, or spicy .

25. 5. Harmony The flavors of the appetizers should differ from one another but not clash. The taste and flavour of an appetizer should complement those of others, as well as those of the different dishes to be served during the main meal .

26. 6 . Ease of Preparation Think of items like vegetables, crackers, dips, and spreads, as well as other easy to prepare food stuffs. Also , choose make-ahead appetizers that you can just reheat and/or put on a platter right before the event. You can also buy appetizers cooked and add your own touch to them, like serving them with a homemade sauce. Moreover, you can buy prepared ingredients so that you can save time on food preparation. Selecting recipes that you have made before will also make preparation faster and easier. You can also try a new recipe at least one day before the event , so that you will have enough time to make necessary adjustments .

27. 7. Ingredients Consider the food pyramid in choosing ingredients for appetizers. This will allow you to make appetizers that are nutritious as well as tasty. Also, remember that quality ingredients need not be expensive. Just take the time to shop around for the freshest produces, meat, poultry, and seafood to use for your appetizers .

28. 8. Appetizer Accompaniments In choosing what to offer your guests, you should also consider the appropriate accompaniments to serve appetizers with. Appetizer accompaniments are different kinds of highly flavoured ingredients served with certain dishes to improve their flavour or balance their richness or texture .

29. Here are some examples of appetizer accompaniments. Oysters served with cayenne pepper, ground black pepper, chili, vinegar, Tabasco sauce, lemon, brown bread, and butter Caviar served with buttered toast or blinis and crème fraiche (soured cream that contains 30 to 45 percent butterfat )

30. Smoked salmon served with cream cheese, capers, onions, and buttered toast. Gravlax, an appetizer consisting of raw salmon cured in salt, sugar, and drill, served with a dill and mustard sauce known as houmastarsas , as well as bread or boiled potatoes. Fruit cocktail served with caster sugar or cheese (cottage, cream, or Roquefort)

31. Preparation and Presentation of Appetizers Appetizers often set the tone for a meal, providing diners with a glimpse of what is to come. Therefore, in order to give diners a positive impression of any meal-be it formal or casual, served in the morning, afternoon, or evening-it is important to take into account some simple considerations in appetizer preparation and presentation .

32. Considerations in Preparing Appetizers

33. Hygienic Food Preparation and Handling Keeping food items sanitary is one of the primary considerations of any cook or chef. In preparing appetizers that are safe for eating and will keep well, remember the following guidelines. Prevent cross-contamination by keeping raw foods and ready-to-eat foods separate. If possible, use a separate knife and cutting board for raw foods and another for ready-to-eat foods. Alternatively, wash and sanitize knives, utensils, and cutting boards between uses .

34. After use, make sure to thoroughly clean, sanitize, and dry all utensils, cookware, and cutting boards to prevent the growth and spread of harmful bacteria. Use clean running water to rinse fruits and vegetables before peeling or cutting them to get rid of soil, bacteria, insects, and chemicals. Use only clean, sanitized utensils and cookware. Wear disposable plastic gloves as needed when handling food. Wash and dry hands before and after handling food .

35. Cooking Cooking involves the knowledge of ingredients and equipment, the use of skills and techniques, and the ability to plan and prepare food items, usually within budget and time constraints. One of the most important factors to consider in preparing appetizers and any other type of food is cooking dishes that are safe to eat. To do so, a cook must conscientiously follow the guidelines outlined below .

36. Food is safe to eat if it has been heated to a high enough temperature. Using a meat thermometer, make sure that a food item is thoroughly cooked by checking its internal temperature. If the temperature has reached the safe minimum internal temperature of 75 degrees Celsius (167 degrees Fahrenheit), it means food is cooked through and it is safe for eating. Chilled foods should be kept at 5 degrees Celsius (41 degrees Fahrenheit) or colder, while hot foods should be kept at 60 degrees Celsius (140 degrees Fahrenheit) or hotter .

37. As soon as just-cooked food has cooled sufficiently, place it in the refrigerator. Do not leave it out for more than an hour. Divide food into small batches to hasten the cooling process. Frozen food items such as meat, fish, and poultry should be thawed thoroughly before cooking. Remember, though that bacteria can grow on frozen food as it thaws. Get around this problem by keeping food out of the temperature danger zone, which is the range of temperature-about 4-5 to 60 degrees Celsius (39-41 to 140 degrees Fahrenheit)-in which food bacteria can grow. Avoid the danger zone by thawing food out on the bottom shelf of the refrigerator or by using a microwave.

38. Cook food immediately after thawing. If cooking frozen food, make sure that it is thoroughly cooked. Avoid refreezing thawed food. Freezing the food again does not kill the bacteria. It is actually likely that refrozen food harbors more bacteria .

39. Presenting Appetizers Most people do not put too much thought into what a dish looks like. However, presentation does enhance and improve the appeal of the food itself. This does not mean, though, that great plating will magically transform a dish into a culinary masterpiece. Nonetheless, a little effort will go a long way .

40. FUNDAMENTALS OF PLATING Plating is the art of presenting food in a way that improves the appeal of a dish. It involves many different aspects of food preparation and presentation, starting with the combination of foods that make up the dish, to how the food is cooked, to the plate used to served it, to its arrangement on the plate, to the garnish that adorns it.

41. The following are the basic elements of plating. 1 . Framework Make some sketches or drawing to help you come up with a definite design. Draw inspiration from pictures, objects , and nature. Then, assemble a model based on your draft. 2 . Simplicity Food should be arranged in a natural manner. Do not try over the-top plating designs that will just confuse the diner .

42. 3. Balance Achieve balance by incorporating contrasting flavors , colors , shapes, and textures in the dish, but make sure that these do not overpower the flavour of the main item itself. 4 . Portion Size Serve appetizers in small bit-sized portions. Also, make sure that about same amount of ingredients ends up in each portion . 5 . Focus Choose a single element that will serve as the focal point of the dish. Get rid of anything that might distract from the food itself. Also, use plain white plates and platters, which will serve as a perfect backdrop for the dish and its components .

43. KINDS OF PLATING These common used methods of plating follow the rule of thumb that all five components of a dish-starch, protein, vegetables, sauce, and garnish-are present on the plate .

44. 1 . Classical In this plating technique, starch, vegetables, and main(usually a protein) are placed in a specific arrangement on the plate. This technique is also sometimes referred to as the clock method, in which the plate is divided into distinct parts, with each part corresponding to numbers on a clock. Generally, the main is placed between 3 to 9 o’clock , while the starch is at 9 to 12 o’clock and the vegetable is at 12 to 3 o’clock. However , the clock method may not apply for plates that are triangular or square. In such cases, the cook should divide the plates into three or four sections, respectively .

45. 2. Stacking This method adds height to plating and makes the portion of food on the plate look bigger than it actually is . The stacking method works well for plating desserts, salads, and appetizers, which are usually served in small portions . A ring mold can be used to create a precise stack, with each component distinct and discernible. 3 . Shingling Another method is leaning or “shingling” slices of certain component of a dish against one another or against another component. This technique makes use of both the vertical and horizontal spaces of the plate .

46. TIPS FOR PRESENTNG APPETIZERS Keep the portion size appropriate. In general, small servings are best for appetizers. They should be bite-size only. Generally , appetizers should be served only with a napkin. Diners should be able to eat them without the use of utensils. For meat and poultry appetizers, lave in the bone to act as a stick by which diners can pick up the food. Soups can be served in shot glasses, but do not forget to provide guests with a place to leave their empties .

47. Play with texture. Contrast elements that are hard and soft, smooth and coarse, crispy and chewy. Doing so will add visual interest to the dish as well as enhance the diner’s enjoyment of the food. Use garnishes sparingly and remember that they should add to the appetizer’s visual appeal and taste .

48. Appetizers should be served at the proper temperature. Chill or warm serving plates as necessary. Keep the presentation as neat simple as possible. Remember that neatness counts. Even the tastiest food will not be received well if served sloppily. When using the “spill and splatter” technique to decorate plates do so with restraint and clean up any excess with a clean towel or dish cloth .

49. Consider how the colors and shapes of different food items on the plate as well as the “white space” contribute to the composition of the plate. The size and shape of the serving trays, platters, and plates add to the overall presentation. Also, provide diners with the appropriate utensils and dishes for each dish, if needed .

50. Shingling Appetizer Plating Stacking Framework Focus Portion Size Classical Balance Simplicity