Preparing appetizers

TVL-Cookery/ TLE-Cookery (specialization)
Preparing Appetizers

1. Preparing appetizers Perform Mise’en Place

2. What is mise’en place? Mise ’ En Place is a French term which means “set in place” that is you have everything ready to cook and in its place.

3. Tools and equipment needed in preparing appetizers Gas range Oven Griddle Baking sheet Sauce pan Frying pan Blender Serving tray Food tong Spatula Kitchen knife Kitchen shears Cutting board Bread knife Cookie cutter G rater

4. Classification of appetizers

5. What is appetizer? Appetizers are foods which stimulate the appetite, through their attractive appearance, fragrance or appealing flavor. It is a small pieces or portions of highly seasoned food, usually served before a meal to induce and stimulate one’s appetite.

6. When do we serve an appetizer? It is usually served before the main course. It can be served on occasions where eating takes time like wedding party.

7. Classification of appetizers

8. Hors d’ oeuvres Canapés Relishes Petite salad Chips and dips Soups and consommés Cocktails

9. Hors d’ Oeuvres

10. Hors d’ oeuvres -refers to small portions of highly seasoned foods. It is a combination of canapés, olives, stuffed celery, pickled radishes, and fish. These are small bite sizes of meat, fish , cheese, fruits and the like on sticks or toothpicks.

11. VARIETY OF HOT APPETIZERS

12. BROCHETTE

13. a long, thin metal pin that is pushed through small pieces of meat or vegetables to hold them in place while they are cooked, or a dish of food cooked this way

14. RUMAKI

15. Its ingredients and method of preparation vary, but usually it consists of water chestnuts and pieces of chicken liver wrapped in bacon and marinated in soy sauce and either ginger or brown sugar.

16. STUFFED POTATO SKIN

17. CHICKEN WINGS

18. FILLED PASTRY SHELL

19. MEAT BALLS

20. Canapés

21. canapÉs are made out of thin slices of bread in different shapes. The bread may be toasted, sautéed in butter or dipped in a well-seasoned mixture of egg, cheese, fish, or meat then deep-fat fried . These are small bite sizes of bread, pastry, crackers etc. with BASE, TOPPINGS and GARNISH.

22. RELISHES

23. RELISHES are pickled item which are raw, crisp vegetables such as julienne carrots or celery sticks. Relishes are generally placed before the guest in a slightly, deep, boat shape dish.

24. PETITE SALAD

25. PETITE SALAD are small portions and usually display the characteristics found in most salad.

26. CHIPS AND DIPS

27. CHIPS AND DIPS are popular accompaniments to potato chips, crackers, and raw vegetables. Proper consistency in the preparation is important for many dip.

28. SOUPS AND CONSOMME

29. SOUPS AND CONSOMME These are comprise liquid food made of meat and vegetables with stock, juice, water and another liquid, usually served hot.

30. COCKTAILS

31. cocktails are usually juices of orange, pineapple, grapefruit or tomatoes served with cold salad dressings. It may be in the form of a fruit or vegetable juice mixed with little alcoholic beverage or seafood like shrimps, crabs, or lobsters served with slightly seasoned sauce.

32. Nutritional value of appetizers The nutritional value of appetizers can be found in different ingredients used in a given recipe.

33. The nutritional value of appetizers can be found in different ingredients used in a given recipe.

34. canapÉs Canapés Consists of Three Parts Base Spread G arnish bite-size open faced sandwiches consist of tiny portions of food presented on bases of bread, toast, or pastry easily handled and eaten.

35. base holds the spread and garnish. Crackers and toasts are firmer and give a pleasing texture and crispness to the canapé.

36. Bread cut outs Unsweetened pastry shells Crackers Tiny biscuits

37. spread placed on top of the base so the garnish sticks to it without falling off.

38. Flavored butter Flavored cream cheese Meat or fish salad spread

39. 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.

40. Food items used to decorate canap És Vegetables, pickles and relishes

41. Food items used to decorate canap És fish

42. Food items used to decorate canap És meat

43. Food items used to decorate canap És Cheese, hard-cooked egg slices

44. Guidelines for Assembling Canapés

45. Good mise en place is essential . Assemble as close as possible to serving time . Select harmonious flavor combinations in spreads and garnish. Make sure that at least one of the ingredients is spicy in flavor. Use high quality ingredients. Keep it simple. Arrange canapés carefully and attractively on trays.

46. relishes

47. RAW OR PICKLED VEGTABLES CUT INTO ATTRACTIVE SHAPES SERVED AS APPETIZER. RELISHES

48. TWO CATEGORIES OF RELISHES RAW VEGETABLES WITH DIPs Known as crudités DIP - accompaniment to raw vegetables and sometimes potato chips and crackers. 2. PICKLED ITEMS