reparing Appetizer

APPETIZER
 Is a food or drink usually served
before a meal to stimulate the
appetite.
 It is prepared into bits and pieces
to enhance the taste buds and
increase the craving for foods.
 Technical terms
Canapés – a small piece of bread or
a cracker that has cheese, meat,
fish and others, on top of it and that
is often served at a party.
Baguette – a long, thin loaf of
French bread.
Hors d’oeuvres – a food served in
small portions before the main part
of a meal.
Classifications of
Appetizers
Canapés
 Canapés Toppings
a. Anchovy or Sardine canapés
 Spread strips or rounds of
sautéed bread with anchovy or
sardine paste that has been mixed
with a little lemon juice.
 Arrange on top rosettes of
chopped fine hard-boiled eggs,
arranged the white and yolks
separately or in alternate lines.
 Canapés Toppings
b. Ham Canapés
 Cut thin slices of bread in rounds
with a large biscuit cutter.
 Sauté in butter or brown in the
oven.
 Chop boiled ham very fine, mix
with mustard and a little cream
spread on the bread, and cover
the top with grated cheese with a
 Canapés Toppings
c. Cheese Canapés
 Cover pieces of sautéed bread
with grated parmesan cheese,
sprinkle with salt and paprika. Let
it brown in the oven. Serve at
once.
 Canapés Toppings
d. Chicken Canapés
 Prepare the following ingredients:
1 canned chicken
1 ½ cup shredded cheese
green onions sliced
2-3 garlic cloves crushed
2-3 tbsp. mayonnaise
fresh tomatoes (diced)
1 baguette or French bread slices (for
bigger)
 Mix all the ingredients and spread on the
bread.
 Canapés Toppings
e. Prune or Fig Canapés
 Soak the fruit in cold water for ten
minutes, cook in a little hot water till
tender, cut the figs in quarters, and
remove the stones from the prunes.
 Stew the fruit with sugar and a little
water, using one tablespoonful of
sugar and a half cup of water to a cup
of the fruit. When the sugar and water
is mostly cooked in the fruit, add two
tablespoons of sherry wine, cook for
two to three minutes and place on
sautéed squares or rounds of bread,
 Canapés Toppings
f. Fruit Canapés
 All kinds of preserved fruit can
be used, the fruit being heated
and a little wine added if cared
for, placed on the sautéed
bread, covered with whipped
cream. Peaches and
pineapples are particularly
good served in this way. A
little brandy can be added to
 Canapés Toppings
g. Alexandra Canapés
 Butter small rounds of toasted
bread, cover each piece with
anchovies. Scatter over them
hard-boiled eggs, olives and
capers chopped together very
finely.
 Canapés Toppings
h. Apricot Canapés
 Cut thin slices of bread into
rounds. Sauté a delicate brown in
hot butter, cover with apricot
marmalade and dot with whipped
cream.
 Canapés Toppings
i. Anchovy and egg Canapés
 Cut bread in slices ¼ inch thick and cut
into diamond or round shapes.
 Spread with butter and brown in oven.
When cold, have ready some fresh
butter beaten to a cream and add
anchovy paste to tint and flavor as
desired.
 Spread the bread lightly with the
butter.
 Set a slice of hard cooked egg in the
center.
Cocktails
 Cocktails
 This is another kind of appetizer
which may be in the form of a fruit
vegetable juice mixed with little
alcoholic beverage or seafood s
like shrimps, crabs, or lobsters
served with a slightly seasoned
sauce.
VEGETABLES HORS
D’OEVRES
 Vegetable Hors D’Oeuvres
 These are salty, tart, or crispy
food that use vegetable slices as
base. Vegetables are sliced into
the desired thickness then the
inside part is scooped out and
stuffed with fillings. It can be
served cooked, marinated or
pickled.
ver the Coal Appetizer
 Over the Coal Appetizer
 It is more popular when served
outside and the guests attend the
grilling. The following can be
skewered on fine barbeque sticks
or wrapped in aluminum foil and
placed on the grill: meat, chicken,
sausage, bacon, marshmallows and
even fruits and vegetables.
SOUP
 Soup
 It is also another kind of
appetizer served hot or
cold.
Party or Pastry Bread
 Party or Pastry Bread
 These are in different shapes,
colors and with different fillings
such as peanut butter, cheese,
butter, jelly, eggs and jam with
mayonnaise or salad dressing
as base.
Chips and Dips
 Chips and Dips
 These are informal appetizers made
with softened cheese, sour cream, bean
puree or foods of similar consistency
flavored to complement crisp, bite-size
foods that are dipped into the product.
Chips, crackers or raw vegetables such
as carrot sticks, celery and cauliflower
are among the common food served
with dips.