PREPARE-APPETIZER.pptx sample for food and beverage

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1. PREPARE APPETIZER

2. Types of Appetizers and Hors d'oeuvres An  appetizer  is a small food item intended to stimulate one’s appetite. Generally, an appetizer is defined as the first dish in a multi-course, sit-down meal traditionally prepared by the  garde manger   (gard-mahn-zhey)  or the pantry chef. The word appetizer is now being used interchangeably with the term  hors d’oeuvres   (awr-durv) . In classic French dining, hors d’oeuvres are small food items served on passed-around trays or on attractively-arranged platters during receptions and cocktail events. Another French term used to refer to appetizers is  amuse bouche   (ah-mooz-boosh)  or   amuse gueule  (ah-mooz-gœl)  which means “gratify the mouth”. Amuse-bouche or amuse-gueule is usually a smaller version of a dish served after the order was taken. From being just the first dish in a multi-course meal, appetizers are now also being served as individual dishes, not connected to a meal, during events and gatherings.

3. Common Types of Appetizers and Hors d’oeuvres There are numerous appetizer recipes today. However, appetizers may be classified according to the ingredients they are made up of and the method they are prepared and presented. The following are some of the most common types of appetizers:

4. Common Appetizer and Hors d’oeurve Ingredients Each type of appetizers has specific components that make them unique from each other. However, there are food items that are commonly used as ingredients for preparing appetizers. In addition, using quality ingredients is the first step in preparing good-tasting appetizers. The following are important reminders for selecting fresh and prime appetizer ingredients.

5. Baked items for appetizers and hors d'oeuvres preparation should be Breads should have thin, smooth and uniformly golden-brown crusts. Breads should spring back when pressed using the fingers. Breads should be glossy inside having bubbles or air pockets of varying sizes. These bubbles show that the dough was not over-worked resulting to a lighter bread. Baked items should have no trace of sour or yeasty odor .

6. When selecting protein-rich ingredients for preparing appetizers and hors d'oeuvres, you should ensure that : Cream cheese has a smooth and soft consistency. Hard-boiled eggs does not have green pigment surrounding the yolk. Meat is fresh and does not have a foul odor. Meat cuts are firm but not tough. Fish should have clear and slightly bulging eyes and metallic, shiny bodies. The shell of mollusks (oyster and clams) are tightly closed. Scallops should be packed vacuum-sealed and dry. Shrimps , prawns and crayfish should have firm shells, grey in color and with heads intact. Caviars should not look watery or oily and should be free from strong and fishy smell

7. When selecting fresh and pickled vegetables, you should make sure: Raw and fresh items should have bright colors and bodies that are free from insect injury and blemishes. Beans and root vegetables should be free from dirt, cracks and side-roots. Leafy vegetables should have bright-colored and crunchy leaves free from damage and dirt. Containers should be unchipped and clean. Pickles should rest in a clear liquid, not black nor cloudy. Items should be free from molds and off-odor. Pickled items should not be slippery and mushy.

8. Canapés  An hors d'oeuvre, a  bite size  slice  open - faced sandwich  made of thin bread or toast topped with savory garnish.

9. Guidelines for Assembling Canapés 1 . Good mise en place is essential. In making canapés especially for large functions, all bases, spreads and garnishes must be prepared ahead of time so that final assembly may go quickly and smoothly. 2. Assemble as close as possible to serving time. A base quickly become soggy and spreads and garnishes dry out easily. After placing them in a tray, cover them lightly with plastic and held for a short time under refrigeration. Safe food handling and storage must be observed.

10. Guidelines for Preparing Canapés Guidelines for Preparing Canapés The following are important reminders for preparing canapés: Prepare all the base, spread and garnish ahead of time especially when preparing hors d’oeuvres for large events or functions. Assemble canapés as close to serving time as possible to avoid bases from getting soggy and spread and garnishes from getting dry. As soon as you have finished a tray of appetizers, cover it and refrigerate for a short time. Choose spreads and garnishes with complimentary flavors. Examples of appealing spread and garnish combinations are: Mustard butter and ham

11. Lemon butter and caviar Pimiento cream cheese and sardine Horseradish butter and smoked salmon/ tongue Tuna salad and capers Anchovy butter and hard-cooked egg slice and/or olive At least one of your ingredients should be savoury . Leftover food to be used as garnish should be handled properly and safely to maintain quality. Avoid making too elaborate arrangements. It is more important for the canapé to stand and hold even when taken by the diners. Arrange the canapés neatly on the tray.

12. Antipasti Basically, antipasti (antipasto, singular) is the Italian term for appetizers. This can be any hors d’oeuvre of Italian origin but the common items include bruschette and cold antipasto platters. Bruschette are larger versions of canapé. Traditionally, it is as a piece of bread rubbed with crushed garlic and drizzled with olive oil. Meanwhile, a cold antipasto platter is an assortment of flavorful items arranged in a platter or a plate. A cold antipasto platter may include the following items : Cured meats (salami, prosciutto, bologna and boiled ham); Canned or processed seafood items (sardines, anchovies and tuna); Cheeses (mozzarella and provolone); Eggs (hard-cooked and stuffed); Relishes and pickled vegetables; Mushrooms and vegetables cooked a la Grecque (in vinegar/ lemon juice and olive oil); and Cooked dried beans and other firm vegetables soaked in a flavorful vinaigrette.

13. Preparing Cocktails Cocktails are appetizers or hors d'ouvres that are usually served cold with a tangy sauce. Common cocktail ingredients include fruits, vegetables and seafood such as shrimp, oysters, clams, crabs, lobsters and flaked fish.

14. Plating Appetizers and Hors d'oeuvres Plating appetizers and hors d’oeuvres give the kitchen staff an avenue to express their creativity and artistry. For this reason, the list of the different appetizers and hors d’eouvres plating styles is almost endless.

15. Common Appetizers and Hors d’oeuvres Plating Styles

16. Guidelines for Plating Appetizers and Hors d’oeuvres Uniformity -  Same dishes should be the same in terms of color, size, shape and portion size. Another way of making the dishes uniform is by presenting same dishes with the same utensils and made out of the same materials. Simplicity and Stability -  Hors d’oeuvres such as canapés and bruschette should be assembled as simple as possible without compromising their visual appeal. Too elaborate arrangements should be avoided in order to keep the stability of the dish. The more toppings you put into the base result to higher chances that the hors d’oeuvres will fall out when taken by the diners. SHIFT  (Shape, Height, Interest, Flavor and Taste) -  This five-letter mnemonic means making sure that: The plate shows various shapes which can be in uniform or varying sizes; Height is considered as another dimension in arranging the elements on the plate; Colors and texture are put into and set up effectively enough for the plate to be appealing and enticing; and The flavor and taste of the dish is made sure to be pleasing to the diners the same way as they were satisfied by the visuals of the plate.

17. Portion -  Generally, hors d’oeuvres should be kept bite-size. Meanwhile, in terms or appetizer platters, there should be at least 2 tablespoon of each item per person. Cheeses should come with knives and a few cut pieces to serve as guides for the diners. Sauces and other accompaniments should also be enough per serving.  Safety and Sanitation -  When plating, you should make sure that all the utensils are clean and safe to be used by the guests. Ceramic crockery and cutlery items should be free from cracks. Stainless or iron tableware should not have dents and rust. More importantly, the doneness and freshness of food should be checked before serving. It should be made sure that cooked food items will be served cooked and raw items will be served fresh.

18. Holding and Storing Appetizers and Hors d’oeuvres

19. Preparing Salad

20. Salad Generally, a salad is defined as a mixture of raw and/or cooked ingredients usually combined with a dressing and served cold. Salads are versatile menu items. They can be served as: Appetizers  – made of fresh and crisp ingredients with palette-stimulating flavors arranged attractively and served in small portions; Accompaniments  – composed of starch-rich or sweet food items served as a side dish for the main course; Main course  – large servings of salad containing protein-rich ingredients in balance proportion with the variety of other food items used; and Separate course  – fruit salads or other light green salads served to after the main course intended to cleanse the pallet before the dessert is served.

21. Common Salad Ingredients Almost any ingredient can be put in a salad. This can be cooked or raw, fresh or pickled. This topic will present the following common ingredients used in making salads: Salad greens Vegetables Fruits Protein-rich Food Starchy Ingredients Acids Oils Edible flowers Herbs

22. Handling Salad Greens Keep salad greens away from meat and poultry. Store salad greens in plastic bags or in plastic containers and keep them refrigerated at 35 to 40ºF or 15-20ºC. Before storing, wash salad greens under cold running water. Dry salad greens gently using paper towels or a salad spinner. Use lettuce and salad greens within one week after purchase. Do not allow salad greens to soak in water.

23. Handling Starch Items Properly Pastas must be cooked  al dente  or firm to bite. Baked items should have no trace of sour or yeasty odor. Lentils, beans and peas should have a bright and uniform color free from visible damages and cracks.

24. Handling Herbs Safely Fresh herbs should have vibrant color. The color of herbs fades through time. Crush a small of amount of herb and smell it. Fresh herbs will give out a rich and full aroma immediately. Compare the aroma of the herbs you are going to purchase to the ones in your storage. Same with color, the aroma of herbs fades through time.

25. Selecting Quality Oils and Acids Avoid using distilled white vinegar. These types of vinegar does not have enough character to uplift the flavor of the dish you are preparing. Vinegar should be clear and free from any sediment. Look for oils in dark-colored bottles. Dark-colored bottles prevent light and oxygen from having an unpleasant taste. Oils must be free from unpleasant odor and bitter taste. Oils from fruits should resemble the color of the fruit they are from.