Appetizer Flashcards
Appetizers were originally introduced by the _ as a buffet in the early third century B.C.
Athenians
Appetizers(Athenian)
Sea Urchins
Cockles
Garlic
Sturgeon
-came about by the Romans and were classified as a liquid appetizer that typically
contained alcohol.
Aperitifs
- liquid appetizer that typically contained alcohol
* to help with the imminent digestion process
Aperitifs
people from England and America prefer this word than hors d’oeuvres
Appetizers
When did do they serve the appetizers?
Between the main course and dessert as a refresher
apart from the main work
HORS D’ OEUVRES
is a chef’s hat that dates back to the 16th century. Different heights may indicate rank within a kitchen, and they are designed to prevent hair from falling into the food when cooking. The number of folds can also signify a chef’s expertise, with each pleat representing a technique that has been mastered.
Toque
Parts of chef outfits
Toque, Coat, Apron, Pants, Shoes
Common Ingredients in Preparing Appetizers
Meat, Vegetables, Chips, Pickles and Relishes, Assorted Nuts, Cheese
Classification of Appetizers
Hot and Cold
Tapas(hot or cold?)
Hot
refers to small portions of highly seasoned foods. It is a combination of canapes, olives, stuffed celery, pickled radishes, and fish.It is served on individual plate when guests are seated. Sometimes this is simply placed on a platter and passed around. It is served cold or hot.
Hot Hors D’oeuvres
Examples of Hot Hors D’oeuvres
Brochettes or Kebabs, Filled Pastry Shells, Meat Balls, Rumaki, Chicken wings, Stuffed Potato skins,
are tiny, open-face sandwiches are composed of base, toppings and spread
Canape
parts of Canape
Base, spread, topping, garnish
larger canape
Zakuksi
Are usually juices of oranges, pineapple, grapefruit or tomatoes served with cold salad dressings.
Cocktails
are pickled items which are raw crisp vegetables
Relishes/Crudites
Are small portions
Petit salad
Are popular accompaniments to potato chips, crackers, and raw vegetables with dips.
Chips and dips
Are the simplest appetizers
Fresh fruits and vegetables
only requires to be finger-sized
Finger foods
a large flat dish, serving plate, serving dish or tray
Platter
meal served on platter
Platter
Elements of platter
Center piece or grosse piece
Arranged artistically(Arrangement)
Garnish
adds visual to a plate
garnish
l
should be easy to handle and serve
simple design
Attractive platter presentation —
Once the food is on the tray do not remove it. It may smudge. Good pre-planning should be considered.
Think of the platter as part of the whole. It must be attractive and appropriate to the other presentation in the table.
Designing the platter
Plan ahead Get movement into your design Give the design a focal point Keep items in proportion Make the garnish count Don't drown the plate with sauce Keep it simple Let the guest see the best side
Thawed
Thawed in microwave
Thawed in refridgerator
Thawed in cold water
Designing the platter
Herbs and greens
Sauces
Facing
Sequencing
