10 APPETIZER

RECIPE
GLENDEL MARIE G. SINOY
9-SRP
A
P APPETIZE
P
E
R
• They call them antipasto in Italian, hors d’oeuvres
in French, sensai in Japanese, and pampagana in
Tagalog.
• Appetizers are an assortment of delicacies served
T in small or bite-size portions.
• An appetizer is meant to stimulate your appetite,
I making you extra hungry for your meal. This is
Z where the word comes from, literally meaning
"something to whet the appetite" or "something to
E appetize."
• Appetizers is consist of variety of food such as
R nuts, cheese, canapes, hors d’oeuvres, fancy
cakes and sandwiches, stuffed eggs, chicken, and
more.

APPETIZER
EXAMPLES
CLASSIFICATION
OF
APPETIZERS
V E G E T A B L E S O L Z X C
G FIND IT!
B U S C 1) FRUITS
H F R I T D Z G Y K S R
2) CANAPÉ
3) GRILLED
E J A W O I Y X G C B U T A F I 4) PASTRIES
5) TIDBITS
J O N A X X H S A R R I O I L 6) VEGETABLES
V
7) BEVERAGE
S N O W J N B I N A A A L L
E D

R M A R I E H P B A B H T
J D B

A J P G F D X T A P O J I J J D

G U A B X Y T L É C T X Y
W B U

E Q P A S R I E S E R S N M V
 FRUIT APPETIZERS
These are light and refreshing fruits
in season-fresh or preserved, sliced,
diced, or scooped; in ice cream or in
syrup; frozen, chilled, or thawed on
toothpicks, in glass bowls, in cocktail
dishes, and in fruit cups.
 CANAPÉ
These are small pieces of bread,
toast, or crackers spread or
topped with a highly seasoned
food mixture made of the
following; bacon, ham,
sausages, luncheon meat,
parsley, and more.
GRILLED OR OVER-THE-COAL APPETIZERS

These are popular when served

outdoors, and guests attend to
the grilling. Examples of this are
marshmallows, fish, pork/meat,
livers, hamburgers, and more.
PARTY BREADS AND PASTRIES

These come in attractive

colors, in various shape, and
different fillings such as
peanut butter, jelly, jam,
cheese, ham, bacon, and eggs
with mayo or salad dressing
as base.
 TASTY TIDBITS
These includes assorted cheese, nuts,
chips, pickles, and fresh or dried
preserved fruits and vegetables. They can
be served in small trays, in glass bowls, in
wood or ceramic containers, or on
toothpicks arranged artistically in a hors
d’oeuvre holder.
VEGETABLE HORS D’OEUVRES
These are salty, tart, or crisp food that use vegetables
slices as base. They differ slightly with most canapé in
that canapés make use of bread, toast, or crackers as
base. Their fillings and toppings are more or less
similar. Popular vegetables used include celery stalks,
eggplants, turnips, lettuce, and beets. To prepare
these, the vegetables are to be sliced into the desired
thickness, then the inside part is scooped out and
stuffed with fillings. Some vegetables can be served
pickled, marinated, or cooked.
 BEVERAGES
These are seasonal or specially
prepared drinks. They can be
alcoholic or non-alcoholic. Example
of alcoholic beverages is wine and
examples of non-alcoholic beverages
are juices, shakes, coffee, tea, and
more.
10 APPETIZER
RECIPE
GLENDEL MARIE G. SINOY
9-SRP
 LUMPIA
• Lumpiang Shanghai is a famous Filipino finger food,
or pulutan. "Pulutan" refers to snacks that are typically
served with any type of alcoholic drinks during special
occasions in the Philippines.

• Lumpiang Shanghai is the Filipino version of Chinese egg

rolls. This deep-fried dish is a meat mixture wrapped in an
egg roll or spring roll wrapper. Let me show you an easy
way to make this delicious finger food.
 COOK TIME

Example:

PREP TIME COOK TIME READY IN YIELDS

20 min 30 min 50 min 30 rolls

 INGREDIENTS
 1 tablespoon vegetable oil
 1 pound ground pork
 2 cloves garlic, crushed
 ½ cup chopped onion
 ½ cup minced carrots
 ½ cup chopped green onions
 ½ cup thinly sliced green cabbage LUMPIA
 1 teaspoon ground black pepper
 1 teaspoon salt
 1 teaspoon garlic powder
 1 teaspoon soy sauce
 30 lumpia wrappers but it depends on you
 2 cups vegetable oil for frying
HOW TO MAKE?
STEP 1:
Place a wok or large skillet over high heat, and pour in 1 tablespoon vegetable oil. Cook
pork, stirring frequently, until no pink is showing. Remove pork from pan and set aside.
Drain grease from pan, leaving a thin coating. Cook garlic and onion in the same pan for
2 minutes. Stir in the cooked pork, carrots, green onions, and cabbage. Season with
pepper, salt, garlic powder, and soy sauce. Remove from heat, and set aside until cool
enough to handle.
STEP 2:
Place three heaping tablespoons of the filling diagonally near one corner of each
wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of
the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you
assemble. Moisten the other side of the wrapper with water to seal the edge. Cover
the rolls with plastic wrap to retain moisture.
STEP 3:
Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5
minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides
are golden brown. Drain on paper towels. Serve immediately.
• Mozzarella sticks are elongated
MOZZARELLA
pieces of battered or breaded
mozzarella, usually served as hors
STICKS
d'oeuvre

• Mozzarella sticks are prepared by

coating cheese strings in
breadcrumbs or batter. They may
be baked or fried in oil. Mozzarella
sticks are usually served with tomato
sauce or marinara sauce.
 History Of Mozzarella Sticks

Mozzarella sticks are one of the most favorite side dishes in the
world. The definition of comfort food, this crowd pleasing snack
consists of a crispy breaded shell surrounding a core of
deliciously gooey and stretchy mozzarella cheese - perfect for
dipping into your favorite choice of sauces. Despite its status as
an iconic snack food, few people really understand the origins of
mozzarella sticks; in this presentation, we’ll go into detail
regarding the history of this fan favorite snack food.
 Early Origins of
Mozzarella Sticks
We can trace the initial origins of mozzarella sticks to Paris,
France, during the late 14th century. A cookbook from this time,
entitled ‘Le Menagier de Paris’ detailed a recipe for breaded
cheese sticks, only using Muenster Cheese instead of Mozzarella,
and called a Pipe farce. (Surprisingly, this cookbook also
contained the world's first recipe for a powdered drink mix, a
wine and spice based mix called Hippocras.) The use of
Mozzarella Cheese was originally started in Italy in the 12th
century, with cheese made from Water Buffalos.
 Popularization of the Mozzarella Sticks We
Know and Love
The type of mozzarella sticks that we belovedly consume today
originated during the late 1970s inside American sports bars and bowling
alleys. This followed the widespread of pizza joints throughout the United
States during the 1960s, and came about through the search for a novel
fast food item that utilized the deep frier. A simple recipe made even
simpler by the ease of use of newly ubiquitous deep fryer machines,
mozzarella sticks were fast to prepare, and could easily be cooked in the
small kitchens commonly found in bars or bowling alleys. Due to their
crowd pleasing blend of flavor and texture, as well as their long-lasting
durability in a warming tray, mozzarella quickly became an American fast
food staple.  
 INGREDIENTS MOZZARELLA
 2 eggs, beaten
STICKS
 ¼ cup water
 1 ½ cups Italian seasoned bread crumbs
 ⅔ cup all-purpose flour
 ½ teaspoon garlic salt
 ⅓ cup cornstarch
 1 quart oil for deep frying
 1 (16 ounce) package mozzarella cheese
sticks
HOW TO MAKE?
STEP 1:
In a small bowl, mix the eggs and water.
STEP 2:
Mix the bread crumbs and garlic salt in a medium bowl. In a medium bowl, blend the flour and cornstarch.
STEP 3:
In a large heavy saucepan, heat the oil to 365 degrees F (185 degrees C).
STEP 4:
One at a time, coat each mozzarella stick in the flour mixture, then the egg mixture, then in the bread crumbs
and finally into the oil. Fry until golden brown, about 30 seconds. Remove from heat and drain on paper
towels.
BENEFITS IN EATING
MOZZARELLA CHEESE
This great-tasting staple is loved for its amazingly smooth and soft texture that melts
so easily. It is made by mixing cow or buffalo milk with rennet, an enzyme. It is
turned into curd and then heating and stretching makes it reach a bouncy consistency.
Processed mozzarella cheese is available in variants like part-skim milk and whole
milk. This cheese variant is best known for its use on pizzas. It is sold in shreds, sticks
and slices.

BENEFITS OF CHEESE
 Source of Zinc
 Rich in Riboflavin
 Good for Bone Health
 Great Source of Biotin. Mozzarella is a great source of Biotin, which is also referred to as Vitamin B7.
 Powerful Potassium
 Source Of Biotin
 Source Of Niacin
 Replete With Fat Soluble Vitamins
 Source of Protein
1. Source Of Biotin:
Mozzarella cheese is a fine source of Biotin also called Vitamin B7. Since this nutrient is water
soluble, the body does not store it. Eating this cheese variant can thus satisfy your immediate
nutritional need. Pregnant women can eat cheese to cope with possible biotin deficiency. This
vitamin also stops nails from turning brittle. Studies have shown biotin can also lower blood
glucose levels in diabetic people.

2. Source Of Riboflavin:
It is a good idea to eat mozzarella cheese as it is rich in Vitamin B2 or riboflavin. Part of the
vitamin B complex family, it needs to be taken daily as it helps the body fight various
ailments and conditions like migraine attacks, anemia. It also has proven antioxidant
properties.

3. Source Of Niacin:
The dairy product also contains vitamin B3 or Niacin, which plays a pivotal role in turning
fat into suitable energy in the human body. Besides, Niacin helps control cholesterol,
prevents the onset of ailments like diabetes and arthritis.
4. Replete With Fat Soluble Vitamins:
Mozzarella cheese also contains important fat-soluble vitamins like D, E and A. These
vitamins are required for calcium absorption, bone health and cell membrane protection.

5. Helps Make Bones Stronger:

He cheese variant contains a high amount of Calcium-a key mineral that is required for optimum
bone and teeth health. One ounce of mozzarella cheese has 183 milligrams of calcium important
to protect tooth enamel and maintain bone structure. Besides, it plays a pivotal role in
safeguarding heart muscles and reduces risk of colon cancer. It may also contribute to weight
loss.

6. Good Source Of Phosphorus:

Mozzarella cheese has a fair amount of phosphorus, which helps the human body absorb calcium
from foods. It is also required for optimum digestion and proper functioning of the kidneys. The
mineral helps fight muscle fatigue and facilitates brain functioning.
7. Replete With Zinc:
Zinc is a vital mineral present in Mozzarella cheese. Zinc helps battle skin
problems and increases white blood cell count. It also helps prostate gland function
well and aids in shedding excess weight.  

8. Source Of Protein:
One of the best benefits of mozzarella cheese is that it is a powerhouse of
protein. If you want a source of protein, mozzarella cheese makes a good
choice. Eating this cheese keeps you energetic and boosts muscle strength.

9. Source Of Potassium:
Potassium is another key mineral that is found in this cheese. Potassium
helps battle the adverse effects caused by sodium consumption in
humans. Potassium also aids in lowering blood pressure and rectifying
abysmal heart rhythms.
 Word Of Caution
Without doubt, mozzarella cheese is tastes great but at the same time it
is replete with vital nutrients. But the bad news is it contains high
amount of saturated fat which can be a concern for cardiovascular
health and weight issues. It is advisable to take this dairy product in
moderation and go for low fat variants.
 INGREDIENTS COCKTAIL MEATBALLS
MEATBALLS
 1 lb. ground beef
 2 large eggs
 1/2 c. breadcrumbs
 1/4 medium onion, finely chopped
 1/4 c. freshly chopped parsley, plus more for garnish
 Salt
 Freshly ground black pepper 
SAUCE
 2 c. canned cranberry sauce
 1 c. barbecue sauce
 1/2 c. sweet chili sauce
 2 tbsp. apple cider vinegar
 1 tbsp. Worcestershire sauce
 Pinch red pepper flakes
 Kosher salt
TOOLS AND EQUIPMENT

• 2 small bowls
• Measuring cups
• Measuring spoons
• Sharp knife
• Baking sheet
• Fork
• Can opener
• Small skillet
HOW TO MAKE?
STEP 1:
Preheat oven to 350º and line a large baking sheet with parchment paper. In a large bowl, stir together ground
beef, eggs, breadcrumbs, onion, and parsley. Season with salt and pepper.
STEP 2:
Form 16 meatballs, about 1" to 2" in diameter. Place in an even layer on prepared baking sheet and bake 10
minutes. Flip meatballs and bake 10 minutes more, until golden.
STEP 3:
Meanwhile, make sauce: in a large skillet over medium heat, combine cranberry sauce, barbecue sauce, chili
sauce, vinegar, and Worcestershire sauce. Whisk until smooth and season with red pepper flakes and salt.
STEP 4:
When mixture is smooth, add meatballs to skillet. Cook, basting with the sauce, until sauce is thickened
and coating meatballs. Garnish with parsley and serve.
 CHICHARON
• Chicharon is a dish generally consisting of
fried pork belly or fried pork rinds. Chicharon
may also be made from chicken, mutton or
beef.
• Chicharon Bulaklak or deep-fried ruffled fat is
a popular Filipino appetizer. It is often
consumed with alcoholic drinks and is best
eaten when dipped in spicy vinegar.
 INGREDIENTS
• 1 kilo pork skin with some fat and meat still intact
• 1 Tbsp. rock salt
• 1 tsp. ground black pepper
• water for boiling the skin
• cooking oil for frying

COOK
Prep Time
TIME
Cook Time Total Time

12 mins 1 hr 5 mins 1 hr 17 mins

HOW TO MAKE?
STEP 1:
Slice the pork skin in desired sizes. Put the pork skin in a pot and put water just enough to cover the pork
skin.
STEP 2:
Add salt and black pepper and bring to a boil. Adjust heat to medium and cook the skin until tender.
STEP 3:
When the pork skin is tender, drain the pork and put in a
strainer or colander and let it cool for at least half an hour.
STEP 4:
Put it in a rack or baking tray and sun dry for at least 10 hours. You can
also use an oven and set the temperature to 50°C for 12 hours.
STEP 5:
Let it cool for an hour and heat cooking oil in the deep pan to fry the pork skin. Adjust the stove to medium
high heat and slowly fry the pork rind or pork skin until it puffs up and turn into cracklings and golden brown.
STEP 6:
Continue stirring until the pork rind is cooked and crispy. Then remove from the hot oil and drain. Let
it cool down before serving. Serve with spiced vinegar as dipping sauce.
 HAM AND CHEESE CANAPÉ

These ham and cheese canapes

make cute snacks or appetizers.
You can even have make-ahead
canapes by preparing the bread
and toppings separately and
assembling them when you’re
ready.
INGREDIENTS
• Bread toast
• Garlic butter
• Cooked ham, sliced
• Cheese, sliced
• Paprika
HOW TO MAKE?
STEP 1:
Cut small rounds of breast toast. Spread with butter on each toast.
STEP 2:
Cover each toast with a round of ham.
STEP 3:

Top ham with a slice of cheese. Place on baking sheet. Bake until
cheese is melted. Sprinkle with paprika and spear with toothpick.
Serve hot.
 SHRIMP BUTTERFLY

To butterfly a shrimp means to

do a lengthwise incision on the
front or back of the shrimp in a
symmetrical way. Since it should
be symmetrical or equally alike,
both sides of the shrimp must
have the same form when
opened – like the shape of a
butterfly with wings extended.
 NUTRITIO
N
Calories: 409kcal | Carbohydrates: 29g | Protein: 27g | Fat: 19g | Saturated Fat: 1g |
Cholesterol: 287mg | Sodium: 1573mg | Potassium: 145mg | Fiber: 1g | Sugar: 1g |
Vitamin A: 125IU | Vitamin C: 4.6mg | Calcium: 195mg | Iron: 4.3mg

• Course: Appetizer
•  Keyword: breaded shrimp, butterfly shrimp, deep fried shrimp, fried shrimp, shrimp appetizer
•  Prep Time: 10 minutes
•  Cook Time: 10 minutes
•  Total Time: 20 minutes
•  Servings: 4 people
•  Calories: 409kcal
 INGREDIENTS
• ½ Kilo large fresh shrimps
• 3 cloves of garlic, minced
• ½ tsp. salt
• 3 tsp. parsley, chopped
• ½ cup olive oil
• ½ cup margarine, melted
• 1/8 tsp. freshly ground pepper
• 2 tbsps. Lemon juice
HOW TO MAKE?
STEP 1:
Shell and devein shrimps. Make a slit on the inside curvature of each
shrimp with a knife; be careful not to cut through the shrimp.
STEP 2:
Lay the shrimps on their side and flatten slightly with the knife to resemble a butterfly.
STEP 3:
Combine remaining ingredients and mix well.
STEP 4:
Dip shrimps in sauce mixture. Place in a shallow pan in a single layer.
STEP 5:
Pour the remaining sauce over the shrimp.
STEP 6:
Broil for six to eight minutes, 7 ½ cm away from heat.
STEP 7:
Transfer the shrimps to a chafing dish. Pour the drippings from the broiler pan over the shrimps.
Yields 12 servings.
TERIYAKI

is a cooking technique used
in Japanese cuisine in which
foods are broiled or grilled with a
glaze  of soy sauce, mirin,
and sugar.
 INGREDIENTS
• ½ cup salad oil
• ¾ cup soy sauce
• ½ cup white wine
• 2 tbsps. Molasses or any dark, strong molasses
• Salt and pepper
• 1 tbsp. Worcestershire sauce
• ½ tsp. onion salt
• 2-2 ½ kilos flank steak
• Several drops of condiment or chili sauce
HOW TO MAKE?
STEP 1:
Combine all ingredients except the steaks and mix well..
STEP 2:
Place the steaks in a shallow glass dish and cover them with sauce.
STEP 3:
Marinate for at least 12 hours, turning occasionally.
STEP 4:
Pierce the sides of each steak occasionally with a fork so
that sauce is absorbed.
STEP 5:
Charcoal broil barbeque to desired doneness, basting occasionally with
marinate. The steaks may also be broiled in oven.
PEACH NECTAR SPARKLER
 INGREDIENTS
•1 1/2 c. sugar
•5 c. water, divided
•6 regular black tea bags
•2 c. garden mint tea or 1/2 c. dried spearmint
•6 oz. lemonade concentrate
•1 qt. peach nectar
•1 liter ginger
 HOW TO PREPARE?
• Boil the sugar and 1 cup water together
until sugar dissolves. Boil 4 cups water;
remove from heat and steep the teas 10-
15 minutes. Strain and add sugar water.
Cool. Add the lemonade concentrate and
peach nectar. Just before serving, stir in
ginger ale. Add water if needed to make
one gallon. Serve over ice; garnish with
fresh mint and peach or nectarine slices.
Serves 10 people. 
 MINI CORN DOG

A corn dog is a hot dog

on a stick, coated in a
layer of cornmeal batter
and fried.
 INGREDIENTS
• 1 pkg of good quality hot dogs, sliced into 4 pieces each
• ¾ c yellow cornmeal
• 1 ¼ c flour
• 1 tsp.baking powder
• 1 tsp. salt
• 4 tbsp. sugar
• 2 large eggs
• ¾ c milk
HOW TO MAKE?
Mix all ingredients, except hot dogs, together until smooth.

STEP 2:
Poke a long toothpick or wooden appetizer skewer into one end of hot dog chunk. Dip into batter.

STEP 3:
Deep fry at 350 degrees until golden brown, usually 4-5 minutes. Serve with your
favorite corn dog dipping sauce.

STEP 4:
If desired, you can deep fry on the toothpicks that you dip them into the batter with and then
replace them with more decorative wooden appetizer skewers before serving... it's up to you.
AIR FRYER CHICKEN
WINGS
 INGREDIENTS
• Nonstick cooking spray, for the basket
• 2 pounds chicken wings, split at the joint and tips removed
• Kosher salt
• 4 tablespoons unsalted butter
• 1/2 cup hot sauce
• Ranch or blue cheese dressing, for serving
EQUIPMENT

An air fryer
 HOW TO MAKE?
Spray the basket of a 3.5-quart air fryer with cooking spray and set aside. Pat the chicken
wings dry and sprinkle generously with salt. Place the wings in the fryer basket so they are
not touching (if necessary to fit, line up the drumettes standing upright along the sides). Set
the air fryer to 360 degrees F and cook for 12 minutes, then flip the wings with tongs and
cook for 12 minutes more. Flip the wings again, increase the heat to 390 degrees F and cook
until the outsides are extra-crispy, about 6 minutes more.

Meanwhile, warm the butter in a microwave-safe bowl in the microwave until melted, about 1 minute. Whisk
in the hot sauce.  

Toss the wings with the butter mixture to coat in a large bowl and serve with dressing on the side.
THANK YOU!