APPETIZERS

12 – COOKERY
LESSON OBJECTIVES

AT THE END OF THE LESSON, YOU

WOULD BE ABLE TO:
• DESCRIBE AN APPETIZER
• IDENTIFY THE DIFFERENCE BETWEEN
HOT AND COLD APPETIZER
• ENUMERATE DIFFERENT TYPES OF
HOT AND COLD APPETIZERS
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LET’S HAVE A
SHORT
EXERCISE

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IDENTIFY IF FOLLOWING
VEGETABLES IS CLASSIFIED AS:

• BULBS
• FLOWERS
• FRUIT
• FUNGI
• LEAVES
• ROOTS
• STEMS
• SEED
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Appetizers
 APPETIZERS
• An appetizer is a small dish of
an overall meal.
• It can also be a drink or
multiple drinks containing
alcohol.
 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.
 APPETIZERS
Common examples include:
• shrimp cocktail
• Calamari
• Salad
• potato skins
• Mussels
• bruschetta or cheese and crackers.
2 TYPES:

HOT & COLD

APPETIZERS
 HOT APPETIZERS
• are served warm and are often bite-
sized
• can be either finger foods and snack
type foods or small portions of main
course dishes, such as miniature
sandwiches.
 HOT APPETIZERS

Popular hot appetizers:

• chicken wings, mini quiches,
mini tacos, Meatballs, Nachos,
onion rings, & potato skins.
 COLD APPETIZERS

The goal of cold appetizers is to

stimulate digestion and with
their look, quality and good
taste increase customer's
appetite.
 COLD APPETIZERS

They must also be prepared

quickly and engage the
customer until the main dish
arrives.
 COLD APPETIZERS

Cold appetizers are:

• light and tasteful. never
spicy.
 The literal difference
between cold and hot
appetizer lies in their
temperature.
As the name suggests, cold
appetizers are served in
lower temperatures, while
hot appetizers are served in
higher temperatures.
hors d'oeuvre
An hors d'oeuvre
is any small dish
served before a
meal, and is also
intended to be
eaten by hand.
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Hors d'oeuvres should be
very light and delicate,
substantial and very
nourishing, To be
genuinely appetizing, it
must be tempting in
flavor.
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It could either be cold
or hot hors oeuvres. If
cold, it must be nicely
chilled and if hot must
be hot.
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Typical hors d'oeuvres
include deviled eggs,
crostini, shrimp cocktail
and stuffed mushrooms,
but just about anything can
be turned into a bite-sized
appetizer.
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Typical hors d'oeuvres
include deviled eggs,
crostini, shrimp cocktail
and stuffed mushrooms,
but just about anything can
be turned into a bite-sized
appetizer.
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COLD
hors d'oeuvre
Cold
Hors d’ oeuvre:

Canapés: Mini, open-faced

sandwiches. Typically, they are
constructed from a base (bread,
cucumber, endive, mussel, etc.), a
spread (flavored butter, cream
cheese, etc.), and garnishes. 2/8/20XX 33
Cold
Hors d’ oeuvre:

Crudités: A raw or slightly

blanched vegetable served as an
hors d'oeuvre. Some commonly
used vegetables include broccoli,
carrots, celery, cauliflower, and
radishes. 2/8/20XX 34
Cold
Hors d’ oeuvre:

Dips: Whether hot or

cold, dips are typically
served with crudités,
crackers, toasts, or chips.
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Cold
Hors d’ oeuvre:
Caviar: The salted roe (eggs) of the
sturgeon fish. Often considered a
very premium hors d'oeuvre, the
most common types include beluga
(most expensive), osetra, sevruga,
and pressed caviar.
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Cold
Hors d’ oeuvre:
Sushi & Sashimi: Sushi is raw or
cooked fish/shellfish rolled on
seasoned rice. Sashimi is raw fish
eaten without rice. And just so
you know, in Japan, sushi (zushi)
refers only to flavored rice. 2/8/20XX 37
HOT
hors d'oeuvre
HOT
Hors d’ oeuvre:
Small Skewers (brochettes): Meat,
poultry, game, fish, shellfish or
veggies on a skewer. Typically they
are marinated, then baked, grilled,
or broiled, and served with a side
sauce for dipping.
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HOT
Hors d’ oeuvre:

Meatballs: Made from

ground beef, veal,
pork, or poultry and
served with a sauce.
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HOT
Hors d’ oeuvre:
Wrapped Hors d'oeuvres: A
piece of savory meat or roasted
veggies wrapped around a
complementary or contrasting
slice of fruit or vegetable.
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HOT
Hors d’ oeuvre:
Filled Dough: This category
encompasses phyllo dough,
savory pie crust, or puff pastry
dough. Typically, they are
stuffed with a variety of fillings,
both meat and veggie based. 2/8/20XX 42
HOT
Hors d’ oeuvre:

Baked Mussels or Oyster

– Half-way shelled
mussels or oyster baked
with garlic spices
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HOT
Hors d’ oeuvre:
Crepes - crêpes are much
thinner because they aren't
made with baking powder, as
are pancakes. Since they are
thinner, they tend to be a tad
crispier as well. 2/8/20XX 44
HOT
Hors d’ oeuvre:

Fritters - any of various

types of fried foods,
generally consisting of
small pieces of meat,
vegetables, fruit, or dough 2/8/20XX 45
HOT
Hors d’ oeuvre:

Ravioli – pasta envelopes

filled with different puree
stuffing, (poached) and
serve with tomato sauce.
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HOT
Hors d’ oeuvre:

Eggs – baked omelet,

poached, especially
prepared delicate
sauces.
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appetizers
vs
hors d'oeuvre
 appetizers vs
hors d'oeuvre
• Hors d'oeuvres are typically
served before the meal even
begins, while appetizers
tend to indicate the
beginning of the meal.
 appetizers vs
hors d'oeuvre
• An hors d'oeuvre isn't
considered to be part of the
meal, but appetizers are usually
chosen specifically to
compliment the following
courses.
Thank you!

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