Appetizers pg. 153 - 155 Flashcards
Compare and contrast appetizers back then and appetizers now days
Back Then:
>thought of as only first course of meal
>would be small serving of light food
>intended to whet appetite for meal to come
>examples: delicious salads, soups, or hors d’oeuvres
>set out for guests to enjoy and wait for meal
>gives hostess time to greet her guests and introduce before meal
>buys hostess spare time for last minute preparations
Now Days:
>have become almost synonymous with “party food”
>can include tasty array of finger foods, dips, and bite-sized desserts in place of meal
>festive and easy way to entertain
List the common appetizers
>hors d'oeuvres >vegetable platters >fruit >cheese trays >finger foods >dips and spreads >pastries and confections
Describe hors d’oeuvres
> classic appetizer
bite-sized snacks that are served before meal
typically savory, not sweet
often individually garnished
Describe vegetable platters, fruit, and cheese trays as appetizer
> favorite type of appetizer
raw vegetables cut into sticks, or decorative bite-sized shapes
often served with herb-flavored dip
fresh fruit prepared and cut into manageable sized pieces for guests to pick up and enjoy
yogurt and chocolate dips as favorite accompaniments to fruit tray
cheese trays can have variety of cheeses and crackers
Describe finger foods
> can be any small food item that is intended to be picked up and eaten without use of flatware and perhaps without plate
chicken wings and finger sandwiches are popular finger foods
Describe dips and spreads
> foods that can be plunged into delicious dips are numerous
examples: meatballs, sausages, fresh fruit, fresh vegetables, chips, and small pieces of bread dipped into delicious dips
fondue - dip in which guests choose from array of ingredients and then dip them into melted cheese or chocolate
sometimes fondue includes dipping meat or vegetables in batter and then into oil that is hot enough to cook them
fondue can be served as appetizer or as meal
spread is thicker than dip
many spreads made with soft cheese base such as cream cheese
seasonings and other foods added to spread base
chips, small pieces of toasted bread, and fresh vegetables often accompany spread
Describe pastries and confections as appetizers
> not typically used as appetizers
can be incorporated into menu of appetizer party
examples: cookies, petit fours (bite-sized individually iced cakes), candies, and sugared nuts
key to making sweet treat function as appetizer is size
sweets offered as appetizers should be dainty
often only 1 or 2 bites
Describe party planning
> appetizers and finger foods can be offered in place of meal
especially appropriate at party or casual get-together
include variety of foods
offer both savory and sweet items, mild and strongly flavored
meal service as regular buffet
consider how guests will eat each food to determine if flatware will be needed
don’t forget serving spoons, forks, and spreaders as needed
many appetizers can be picked up with toothpick and eaten
generally, plates used if offering variety of appetizers in place of serving meal
if light hor d’oeuvres offered before meal, dinnerware may not be necessary; disposable napkin if anything
arrange food so that trays and serving dishes will be changed out often
use chaffing dishes, crock pots, and large bowls of ice to keep hot foods hot and cold foods cold
don’t allow appetizers containing perishable ingredients to sit at room temperature for more than 2 hrs.
Describe arranging food for party planning and entertaining with appetizers
> appetizers famous for eye appeal
appetizers usually individually garnished
attractively arrange of serving trays or placed in appropriate hollowware and serving bowls
enhance appetizer trays with large garnishes
appearance of individual appetizers and arrangement of food should entice guests to partake
big factor in creating eye appeal is arrangement of food on each tray
large groupings of few items look better than small groupings of numerous items
some items can stand alone on tray (like chicken wings, or sandwiches)
trays containing multiple items should be arranged so that there are large groupings of like food (like vegetable tray with variety of veggies each with their own kind)
grouping items helps trays have appetizing appearance longer
using small trays that hold lesser quantity of food
change small trays out more frequently
fresh tray has more eye appeal
contrast color and shape of foods on trays
Describe arranging table for party planning and entertaining with appetizers
> filled trays placed on table in attractive arrangement
if possible, vary size, shape, and height of serving pieces
place food on table so that nuetral foods in bowls are next to colorful foods in bowl
intersperse trays of desserts among trays of savory
plates at beginning of line and forks (if needed) and napkins at end
