Served on trays at the table as the first coarse, A well selected assortment of first coarse appetizer maybe passed

for each guest to take several of his/her own choice while waiting for other guest to arrive or for the meal to be prepared two or three or substantial portion of one appetizer may be arrange on an individual plate, or more substantial or one portion of appetizer may be served singly.

Many of these require a salad or dessert fork some first occurs appetizer include

1. A filled green or red pepper cup or basket with will- seined Coles law topped with a ripe olive
2. A large tomato or three small ones hollowed out and filled with shrimp, tuna or crabmeat salad.

3. A lengthwise- half of cucumber with the seeds scooped out and filled with crabmeat or shrimp salad

4. A large slice of red tomato placed on buttered toast covered with tiny frill of lettuce leaf topped with a dap of mayonnaise garnished with whole shrimps.
5 . A large buttered bread around spread with sardine pasted season with lemon juice, topped with tomato slice with ham, bacon and stuffed olives.

Tips about salad!!

History of Salads

Saladdefinition?
A mixture of one or more ingredients, including not only leafy greens but also vegetables, meat, fish, fruits, nuts and grains.

it may be used as.

Appetizers should contrast in flavor with the main mail dishes and with each other. Colorful vegetables flavorful fruits or crisp finger food complement soft textured dishes a hot appetizer adds glamor to a variety of cold food in the meal glamorthe often false or superficial beauty or Cham w/ attracts.

The host/hostess should plan preparation of appetizers carefully because hors d oeuvres and canaps do not keep their appearance well for a long period of time. Crisp canaps bases well absorb moisture from their toppings or from the moist air of the refrigerator and eventually become soggy soft bread canap bases will dry out quickly if exposed to air toppings and garnishes will soon lose their fresh look, even their contrasts of color can blur in time.

At a cocktail party, one person may be expected to eat a total of fiver or six different hors d oeuvres and canaps and take one tall glass of chilled juice or tow punch cups of tangy drink serving a party of 100 guest could therefore mean making and arranging 600 or more varied peace's the cold food expert is expected to put in many work hours requiring not only patience but also staying powers as well as skill and attention to detail.

Cheese cubes will harden and develop brittle surfaces. The packs and ridges of devil egg filling will become crusty. The solution is to prepare the various parts of these mini-food separately ahead of time and assemble them as close to serving time as possible.

Reported By :

Jino & Paul

Thank you for your time :D