PREPARE APPETIZERS A GUIDE FOR ALL .pptx

appetizer preparation guide book

1. PREPARE APPETIZERS Arnaldo G. Carbon Jr . SST – II

2. Upon completion of this module you should be able to: 1. identify the origin of appetizer; 2. perform Mise en place; 3. prepare a range of appetizers; 4. present a range of appetizers; and 5. store appetizers.

3. Perform Mise’ En Place

4. Mise’ En Place is a French term which means “set in place” that is you have everything ready to cook and in its place. You should be able to identify and prepare all the needed tools and equipment as well as all the ingredients to make the preparation and cooking easily.

5. Use " Mise en Place " to Make Meal Preparation Easier.  Mise en place  (MEEZ ahn plahs ) is a French term for having all your ingredients measured, cut, peeled, sliced, grated, etc. before you start cooking. Pans are prepared. Mixing bowls, tools and equipment set out.

6. Mise’ En Place samples:

7. Mise’ En Place samples:

8. Mise’ En Place samples:

9. Classification of Appetizers

10. 1. Base – holds the spread and garnish. Crackers and toasts are firmer and give a pleasing texture and crispness to the canapé.

11. Suggestions for canapés bases are:

12. Suggestions for canapés bases are:

13. Suggestions for canapés bases are:

14. 2. Spread - placed on top of the base so the garnish sticks to it without falling off.

15. Three types of spreads a.)Flavored butter – made from softened butters with flavorings.

16. Three types of spreads b) Flavored Cream Cheese-made from flavored butters, except cream cheese substituted for the butter. Mixture of cream and butter can be used.

17. Three types of spreads c) Meat or Fish salad spreads – made from finely chopped meat or fish that are spreadable. Seasons should be checked carefully to make the spread more stimulating to the appetite.

18. 3. Garnish – any food item or combination of items placed on top of the spread which usually gives color, design, and texture or flavor accent to the canapé.

19. Food items used to decorate canapés a) Vegetables, pickles and relishes Radish slices Pickled onions Tomatoes Olives Chutney Parsley Pickles Asparagus tips Capers Cucumber slices Pimiento

20. Food items used to decorate canapés b) Fish Smoked oysters Smoked Salmon Shrimp Caviar Tuna flakes Sardines Lobster chunks or slices

21. Food items used to decorate canapés c) Meats Ham Salami Roast Beef Chicken or Turkey

22. Food items used to decorate canapés d) Cheese, hard cooked egg slices

23. Cocktail appetizers are made of seafood or fruit, usually with a tart or tangy sauce. These appetizers are always served chilled, often on a bed of crushed ice.