PREPARING APPETIZERS, CLASSIFICATION OF APPETIZERS

CLASSIFICATION OF APPETIZERS

1. PREPARING APPETIZERS

2. Learning Goals and Targets Classify appetizers according to ingredients used Differentiate between hot and cold appetizers Prepare a variety of appetizers Demonstrate the methods of preparing appetizers 3

3. What is an appetizer?

4. Classification of Appetizers

5. C anapés -Served hot and are thin slices of bread. Classification of Appetizers

6. Anchovy or sardine canap é s Ham canap é s CHEESE canap é s CHICKEN canap é s PRUNE OR FIG canap é s Canapés Toppings

7. C anapés Toppings FRUIT canap é s ALEXANDRA canap é s APRICOT canap é s ANCHOVY-AND-EGG canap é s

8. Cocktails -It may be in the form of a fruit vegetable Classification of Appetizers

9. Vegetables Hors D’oeuvres -Crispy food that use vegetable slices as base Classification of Appetizers

10. Over the Coal Appetizers -Skewered o fine BBQ sticks or wrapped in aluminum foil and placed on the grill Classification of Appetizers

11. Soup -Served hot or cold Classification of Appetizers

12. Party or Pastry Bread -In different shapes, colors and with different fillings Classification of Appetizers

13. Chips and Dips -Crisp and bite-size foods that are dipped into the product Classification of Appetizers

14. Variety of Hot or Cold Appetizers Hot Appetizers – are served after the soup. Cold Appetizers – Preservation techniques and freezing at proper temperature is very important.

15. Types of Hot Appetizers Brochettes – It is a COMBINATION OF MEAT, POULTRY, FISH, AND VEGETABLES SERVED ON A SMALL SKEWER. Filled pastry shells – It Use shells called bouchée and it may also use dough formed into a small boat-shaped shell, called barquette or tartlet .

16. Types of Hot Appetizers Meatballs – Usually served with a sweet and sour, mushroom, tomato, or cream sauce. RUMAKIS – MADE OF BLANCHED BACON THAT ARE WRAPPED AROUND VEGETABLES, SEAFOOD, CHICKEN LIVER, MEAT, POULTRY OR FRUITS.

17. Types of Hot Appetizers STUFFED POTATO SKIN – MADE FROM HOLLOWED OUT POTATOES THAT ARE FILLED WITH A COMBINATION OF INGREDIENTS SUCH AS CHEESE, BACON, AND CHIVES. CHICKEN WINGS – CAN ALSO BE SERVED AWEET, BAKED OR ROASTED IN A HONEY BBQ OR DEVILE SAUCE.

18. TYPE OF COLD APPETIZERS BLEU CHEESE AND SUNDRIED TOMATO DRESSING – IT IS COMBINED UNTIL SMOOTH AND CREAMY. VEGGIE PIZZA – MADE UP OF CREAM CHEESE AND THERE IS A ROLLING OF FRESH VEGGIES ON A CRESCENT CRUST. ZESTY PARTY SNACK MIX - PREPARED IN THE MICROWAVE, MADE UP OF CEREAL, POTATO STICKS AND PEANUTS, WHICH GIVES CRUNCHY TASTE.

19. TYPE OF COLD APPETIZERS PITA SALAD – IT IS THE FILLING OF CRUNCHY VEGETABLES AS IN PITA. IT CAN USE AS A LIGHT LUNCH. BABA GANOUSH – IT USES PITA BREAD. IT CAN BE PREPARED BY HAVING FLAKED CRAB MEAT WITH CHEAPS AND CRACKERS.

20. TYPE OF COLD APPETIZERS TRADITIONAL SALSA WITH BAKED CHIPS – MADE UP OF VEGETABLES LIKE TOMATO, ONION, PEPPERS AND CILANTRO LIME JUICE. YOU CAN SERVE IT WITH TORTILLA CHIPS. BLUE CHEESE-PISTACHIO GRAPES – A COMBINATION OF CREAM CHEESE, BLUE CHEESE AND WINE IF USING.

21. NUTRITIONAL VALUE OF APPETIZERS

22. NUTRITIONAL VALUE OF APPETIZERS

23. METHODS OF PRESENTING APPETIZERS PRESENTATION IS A KEY IN SERVING APPETIZERS. APPETIZERS SHOULD BE PRESENTED IN AN ATTRACTIVE AND FUNCTIONAL WAY. WHEN SERVED AT THE TABLE, IN A BUFFET, OR AT A COCKTAIL PARTY THEY PROVIDE A CHANCE FOR CREATIVE PLATING. 24

24. METHODS OF PRESENTING APPETIZERS TABLE SERVICE BUFFET SERVICE BUTLER SERVICE HOLDING AND STORAGE 25

25. HEALTH AND SAFETY PRACTICES

26. Thank You! EVERYDAY IS LEARNING!