prepare appetizer cookery 1st quarter.pptx

prepare appetizer

1. Preparing appetizers

2. Appetizers Is the second meal to be served after the soup. You must be able to know the nature of every appetizer to be served for the appropriate ocassion and this lesson will teach you how to prepare a variety.

3. Classifications of appetizers Appetizers are classified into 7 and these are :

4. Canapes – bite size Barbeque Chicken Bites

5. Cocktails-mostly seafoods w/ alcoholic beverages

6. Relishes- raw vegetables and pickled items Pickled Items Raw Vegetables

7. Dips- flavored substances Strawberry Fruit Dip Fried Tofu With Soya

8. Salads-Seafood Mixtures

9. CAnapes A Canape is a small,prepared and usually decorative Hors d’oeuvres , held in the fingers and often eatened in one bite. Because they are often served during cocktail hours , it is often desired that a canape be either salty or spicy in order to encourage guest to drink or eat more.A canape may also be referred to as finger food,although not all finger food are canapes . Crackers or small slices of bread or toast or puff pastry,cut into various shapes,serve as the base for savory butters or pastes,often topped with canopy of such savory food as meat,cheese,fish,caviar,foie gras,purees or relish .

10. Canapés Components Base Spread Toppings Garnish

11. Base- solid foundation of the canape . S pread – adds moisture and flavor and also forming a barrier so that the bread underneath doesn’t become soggy. Toppings – the main item in the recipe G arnish – adds extra flavor and decorations on the canape

12. BASE

13. SPREAD

14. TOPPINGS

15. GARNISH

16. Hors d’ oeuvres may be served at the table;for ex. As a part of the sit-down meal; or they may be served before sitting at the table. Hors d’ oeuvres prior to a meal are either stationary or passed hors d’ oeuvres are also reffered to as butler style. Cheese, devilled eggs, shrimps, ham rolls, and antipasto are examples of Hors d’ oeuvres

17. cocktail are a type of appetizer that made of seafood or fruits usually with a tart or tangy sauce, served chilled and often on a bed of crushed ice

18. Crudites/RELISH These are traditional French appetizers comprised of grated raw vegetables soaked in vinaigrette or other dips.Crudites often include carrot sticks,pepper strips,celery sticks and asparagus in much the same way as the English word “crude”, from Latin. The Latin word “ crudus ” simply means raw. After that, it was refined to “ Cruditas”,which means “undigested food” and then on to “ crudie ” in French.

19. Chips and dips Chips and dips(commonly shortened to snack) is seen inWestern culture as a type of food not meant to be eaten as a main meal of the day. Rather it is intended to assuage a person’s hunger between meals, providing a brief supply of energy for the body, or as a food item consumed between meals purely for the enjoyment of its taste.It includes chips, cookies and other finger food available in the refrigeratoror convenience store.

20. petite salad they are small pieces of food such as pasta, meat, fruits, or vegetable that usually mixed with a dressing

21. fresh fruits and vegetables are often thought of as dessert or snack but if fruits are combined with healthy and colorful ingredients, fruits play a whole new role as appetizers.

22. RUMAKIS

23. Proper storing of food will help maintain food quality and safety. Food is a perishable product so it is important to store it at the appropriate temperature for an appropriate time. Dry storage areas should be maintained at 50–70 °F, refrigerated storage areas should be maintained at 41 °F or below, and frozen storage areas should be maintained at 0 °F – -10 °F.

24. Cold appetizers must be refrigerated or frozen. Hot appetizers should probably be frozen until you're ready to cook them. If they've already been cooked, they could be refrigerated or frozen until you want to reheat them. Appetizers like chips or breadsticks should be stored in an airtight container in the pantry. The food container protects the foodstuff from physical damage and contamination by dirt and other foreign materials during handling. It also prevents the infestation of insects, rodents, and microorganisms. Moreover, loss or gain of moisture is controlled and contact with air, light, heat, and contaminating gasses is minimized.