Ingredients In

Preparing Appetizers
GROUP 4
 APPETIZER

a small dish of food or a drink taken before a meal or

the main course of a meal to stimulate one's appetite

 Why is appetizer important?

 How it is served?
 Are appetizers necessary?
 It has eight (8) classifications
 Classification Of Appetizer

Cocktails Chips and Dips

Hors D’Oeuvres Finger Foods
Canapés Soup and Consommé
Relishes/Crudités Petite salad
 CHIPS AND DIPS

• Dishes that consist of

chips or crisps served
with dips
 PETITE SALAD

• Are small portions

and they are usually
display the
characteristics found
in most salad
FRESH FRUITS AND VEGETABLES
 COCKTAILS

• Cocktail appetizers are made of seafood or

fruit, usually with a tart or tangy sauce. These
appetizers are always served chiiled, often on
bed or crushed ice.
 KINDS OF COCKTAIL APPETIZER

Oysters and clams lobster shrimp

Crab meat Firm flake white fish

fruits
 HORS D’OEUVRES

 A small bit of appetizing

food, as spicy meat, fish,
cheese,or a preparation
of chopped or creamed
foods, often served on
Crackers or small pieces
of toast
 Can be served hot or cold
 FINGER FOODS

• Are a variety of
appetizers wherein
the only
requirement is that
you keep everything
enough to be picked
up with the fingers
and eaten with little
mess.
 CANAPE

 A canapé is a type of hors d'oeuvre, a small, prepared, and often

decorative food, consisting of a small piece of bread wrapped or
topped with some savoury food, held in the fingers and often
eaten in one bite

 It has three (3) parts

EXAMPLES OF CANAPES
 BASE

 The one that holds the

Spread and garnish. Crackers and
Toast are firmer and they give a
pleasing texture and crispness to the
canapé.
 EXAMPLES OF BASE

crackers crostini Cucumber cups Tartlet shell

 SPREAD

 Is placed on top of the base so

the garnish sticks to it without
falling out off
 There are three (3) types of spread
 TYPES OF SPREAD
A. Flavored Butter
• Made from softened butter with flavorings.
B. Flavored Cream Cheese
• Made from flavored butter, except cream cheese is a substituted for
the butter.
C.Meat or Fish Salad Spread
• Made from finely chopped meat or fish that are spreadable.Seasons
should be checked carefully to make the spread more stimulating to
the appetite.
 EXAMPLES OF SPREAD
a. Flavored Butter b. flavored Cream c.Meat or Salad Spread
Cheese
 GARNISH
• Is any food item or combination of items placed on
top of the spread which usually gives color, design,
texture or flavor accent to the canapé

• The garnish is the final, decorative touch atop your

canapé.
FOOD ITEMS AS GARNISHES
DECORATE CANAPES:
a. Vegetables, pickles and relishes

b. Fish and seafood products

c. Meat

d. Others
EXAMPLES OF VEGETABLES, PICKLES AND
RELISHES

radish Tomatoes cucumber

asparagus parsley Pickled onion

 FISH AND SEAFOOD PRODUCTS

shrimp Sardines Tuna flakes Lobster chuncks/slices

 MEAT

Salami Ham Turkey or chiken Roast beef

 OTHERS

Hard-cooked boiled egg cheese

 RELISHES /CRUDITES
• (Pronounce as “croo-dee-tay”)

• Are pickled items or raw, crisp

vegetables such as julienne
carrots or celery sticks served
with dips

• The two categories of relishes are

crudités and pickled items
 CRUDITES

• Are bite sized raw vegetables with

dips.

• Cru in French means “raw”

 Vegetables that are good for crudites are:

• Celery
• Green and red pepper
• Cucumber
• Cauliflower
• Brocolli stems
• Tomatoes
• Radish
• Zucchini
• Carrots
• Brocolli florets
• Cherry
• Scallions
 DIPS

• Are an accompaniment to
raw vegetables, potato
chips, and crackers.A
mixture of spread can be
used as dips. Proper
consistency is important
to dips.
 PICKED ITEMS
• Include a variety of
items like
cucumber, pickles,
pikled peppers,
spiced beets, and
other preserved
fruits and
vegetables.