GROUP 3

APPETIZERS
• An appetizer is part of a meal that's served
before the main course. You might serve
your dinner guests an appetizer of crab-
stuffed mushrooms when they first arrive
for dinner.Usually, an appetizer is a small
serving of food — just a few bites — meant
to be eaten before an entree, and often
shared by several people. You can also call
an appetizer an hors d'oeuvre. An appetizer
is meant to stimulate your appetite, making
you extra hungry for your meal. This is
where the word comes from, literally
meaning "something to whet the appetite"
or "something to appetize." appetite" or
"something to “appetize”.
WHAT ARE APPETIZERS?

• Appetizer - a small portion of food and drink served

before the main course to stimulate your appetite.Usually
an appertizers is a small serving of food common
example include
• Shrimp Cocktail

• Calamari
• Salad

• Potato Skin
• Mussels

• Bruschetta or chesse and

crackers
SALADS: SALADS ARE TWO TYPES:
• Plain salads: Cucumber salad Tomato salad Beetroot salad
• Salad Waldref: Dices of apple, celery, and walnut, bounded with
mayonnaise.
• Salad Russe: Dices of mixed vegetables in mayonnaise.

• Caesar Salad: Lettuce with vinaigrette dressing along with garlic, croutons,
and grated parmesan cheese.
CHARACTERISTICS OF APPETIZERS

• Appetizers are the type of foods that are eaten to

enhance the appetite for the main course or to
moderate the hunger. This are usually finger foods
that are served prior to a meal. Appetizers should be
big on flavor, small on size and price.
CLASSIFICATION OF APPETIZERS
• COCKTAILS–consist of several
bite size pieces of fish, shellfish,
drinks and fruits served with
tangy flavored sauce.They must
be fresh in appearance and
arranged attractively to have an
eye appeal.Various cocktails
are-Juices of orange
,pineapple ,grapefruit or tomato
served with cold salad
dressings .
• HORS D’ OEUVRES-are
small portions of highly
seasoned foods formerly
used to precede a meal
served either hot or
cold.Simplicity should be
the main creitoria for
making the hors d
oeuvres.Although most
hors d oeuvres are served
cold,there are also hot ones.
• CANAPE– a bite sized or two bite sized
finger food consisting of three parts: a base,
a spread or topping and garnish or
garniture. They are savoury tit bits of
food.They could be served hot or cold.The
items should be dainty,petite,fresh,having an
eye appeal and colour contrasts.There are
no set recepies for the making
canapes.Individual or a combination of
several different coloured items are used on
the small fancifully cut pieces of bread
,toasted or fried ,and biscuits etc.The larger
canapes are termed as ZAKUSKIS after the
Chef Zakuski .
• RELISHES/CRUDITES– they
are pickled item and raw,
crisp vegetables such as
julienne carrots or celery
sticks. relishes are generally
placed before the guest in a
slightly, deep, boat shape
dish.
• PETITE SALAD– they are small
portions and they are usually
display the characteristics found
in most salad.

• SOUPS AND CONSOMMES– are

include in the appetizer category
because they are served in this
course more than ever before.
• CHIPS AND DIPS– savory dips are
popular accompaniments to potato
chips, crackers, and raw vegetables.
proper consistency is important for
many dip you prepare. it must not be
so thick that it cannot be scooped up
without breaking the chip or
crackers, but it must be thick enough
to stick to the items used as dippers.
SOME OF THE CLASSICAL APPETIZERS ARE THE FOLLOWING:

• Caviare: The roe of sturgeon fish

served with its own
accompaniments.

• Escargots: Snails served with toasted

white bread and garlic butter.

• Shellfish cocktail: Prawns on a bed of

shredded lettuce and coated in
mayonnaise.
• Huitres: Oysters served with its own
accompaniments.

• Smoked salmon: Smoked fish served

along with brown bread and lemon
segments.

• Jus de tomate: Tomato served with

salt and Worcestershire sauce.
NUTRIONAL VALUE OF APPETIZERS

• APPETIZERS- Dcch, 10 pieces.

• Calories: 508
• Carbs: 59g
• Fat: 21g
• Protein: 22g. 508.
• Various Appetizers- Generic, 1 Plate.
• Calories: 700
• Carbs: 30g
• Fat: 5g
• Protein: 4g. 700.
KITCHEN TOOLS AND EQUIPMENT FOR PREPARING
APPETIZERS
• Ball Cutter– sharp edged
scoop for cutting out balls
of fruits and vegetables.

• Rubber spatula– used to

scrape off contents of
bowls.

• Channel knife– small hand

tool in making garnishes.
• Spatula– used for manipulating
foods like spreading.

• Wire Whip– used for mixing

thinner liquids.

• Zester– used to remove zest or

citrus peels in thin strips.

• French knife– for chopping,

slicing and dicing.
• Paring knife– used for trimming and
paring fruits and vegetables.

• Butter curler– used for making

butter curls.

• Cutting board– board for cutting

fruits and vegetables.

• Kitchen shear– cutting device for

ingredients like scissors.
• Potato Masher– designed to
press potato and cooked
vegetables.

• Chiller– for keeping cold

foods chilled for service.

• Oven– for baking

OTHER TOOLS AND EQUIPMENT USED IN PREPARING APPETIZERS

• Measuring spoons – are used for

measuring dry and liquid ingredients
in small quantity.

• Measuring cups – is used to measure

dry ingredients. They come in
various sizes and volumes.

• Glass measuring cup – container

which is usually transparent. It is
smooth in the inside with the
graduation mark on the outside to
read. This is used for measuring
liquid ingredients like water and oil.
• Mixing Bowls - these containers
have smooth, rounded interior
surfaces with no creases to
retain some mixture.
• Mixing Spoon - is used for
mixing ingredients. It is made of
wood in different sizes and
different length of the handel.
• Fork- is used to combine ingredients.

• Container of different sizes and

shapes.

• Cooking range/stove- A kitchen stove

often called simply a stove or a
cooker is a kitchen appliance
designed for the purpose of cooking
food.
• Refrigerator- A refrigerator consists of a
thermally insulated compartment and a heat
pump that transfers heat from its inside to
its external environment so that its inside is
cooled to a temperature below the room
temperature. Refrigeration is an essential
food storage technique in developed
countries.
• Strainer/colander- A strainer is really a
catchall name for any type of, well, strainer.
It is usually fine mesh and bowl-shaped,
good for rinsing a pint of berries or draining
pasta. A colander is typically a larger bowl-
shaped strainer, often with bigger holes