PREPARING

PREPARING
APPETIZER
APPETIZER
 HISTORY OF APPETIZER
• An hors d’oeuvre, appetiser or starter is a small dish served before a
meal in European cuisine. Some hors d’oeuvres are served cold, others
hot. Hors d’oeuvres may be served at the dinner table as a part of the
meal, or they may be served before seating, such as at a reception or
cocktail party. Formerly, hors d’oeuvres were also served between
courses. There are two types of hors d’oeuvre from service point of
view: 1. General hors d’oeuvre 2. Classical hors d’oeuvre. General hors
d’oeuvres include cold preparations such as salad, cold meat, and fish.
Classical hors d’oeuvres include fruit juice and soft drinks, grapefruit,
shellfish cocktail, and so on. Typically smaller than a main dish, an hors
d’oeuvre is often designed to be eaten by hand.
Crudités With Chile-Lime Salt
VEGETABLE APPETIZE
• Appetizers consisting
of slicer or whole
raw vegetables
which are
sometimes dipped in
a vinaigrette or
other dipping sauce.
 TYPES OF APPETIZER

1. Shrimp Cocktail Shrimp cocktail is a classic

seafood appetizer that is
always a hit with guests. To
make shrimp cocktail, boil
shrimp until cooked through,
then serve with a cocktail
sauce made from ketchup,
horseradish, lemon juice, and
Worcestershire sauce. Garnish
with lemon wedges and
enjoy!
2.Mozzarella sticks
Mozzarella sticks are a crispy and
cheesy snack that originated in Italy
and became a staple of American
fast food. Mozzarella sticks are made
of breaded and deep-fried sticks of
mozzarella cheese, served with
marinara sauce or ranch dressing.
Mozzarella sticks can be upgraded
with different coatings, such as
panko breadcrumbs, parmesan
cheese, or spicy seasoning.
Mozzarella sticks are also a fun and
nostalgic food that can be enjoyed
as a guilty pleasure.
3.Canapes
Canapes are small,
decorative appetizers that
are perfect for elegant
occasions. They are typically
made with bread or crackers
and topped with a variety of
ingredients.
 Tools and Equipment Used in Preparing Appetizers
1.Cutting and Slicing Tools
Cutting and Slicing Tools are essential in preparing appetizers.
These tools come in different shapes, sizes, and materials to suit
various cutting needs.
A sharp knife is a must-have tool for any kitchen as it can be
used to cut vegetables, fruits, cheese or meat into the desired
shape and size. A serrated knife is perfect for slicing bread or
tomatoes without crushing them while a paring knife comes in
handy when peeling fruits or trimming small items like herbs.
Another useful cutting tool that you should have on hand is a
mandoline slicer which allows you to slice vegetables thinly with
ease. This tool also helps ensure uniformity of cuts which makes
your appetizer look more professional.
• When choosing cutting tools for your kitchen make sure they
are made from high-quality materials such as stainless steel
blades that won’t rust easily over time. Always keep your
knives sharpened so they can perform their best when
needed.
2.Mixing and Blending A food processor or blender can make quick work
of chopping herbs or pureeing vegetables for a dip.
Equipment Immersion blenders are perfect for making small
batches of dressings or marinades right in the
container you’ll be storing them in.
For larger quantities of ingredients that need to be
mixed together thoroughly, stand mixers with
paddle attachments are ideal. They’re great for
mixing up meatballs or crab cakes without
overworking the mixture.
• Handheld electric mixers come with different
attachments like beaters and whisks that allow
you to whip cream into stiff peaks quickly. These
tools also come handy when preparing batters
such as pancake batter which needs thorough
mixing but not too much so it doesn’t become
tough.
 These tools include baking sheets, muffin tins,
cake pans, loaf pans, and tartlet molds. Baking
3.Baking and sheets come in different sizes and materials
Cooking Tools such as aluminum or non-stick coating to
prevent sticking of food items like chicken wings
or roasted vegetables.
Muffin tins can be used for making mini quiches
while cake pans are perfect for creating savory
cakes like a vegetable terrine.
• In addition to these basic tools, there is also a
range of specialty equipment available such as
pastry brushes for glazing puff pastry with egg
wash before baking; rolling pins which help
flatten dough evenly; piping bags that allow
you to pipe out fillings neatly into small
spaces; and ramekins which provide individual
portions of dips or spreads.
 APPETIZER
• Tomatoes, bell peppers, cucumber, red onion, oil,
Vegetables salt and pepper.
• Bell peppers: Use any color of sweet bell pepper you
like. I used yellow bell pepper and red bell pepper
this time, you can also add orange bell pepper.
• Cucumber: I like English cucumber because it is
sweeter, adds the perfect crunch, and you can leave
the skin on.
• Tomatoes: Any tomato in season such as heirloom
tomatoes or Roma tomatoes will add juiciness and a
balanced tangy taste. My preferred store-bought
kind is “tomatoes on the vine”. Cherry tomatoes or
grape tomatoes are always great for salads too.
• Red onion: I love adding sharp flavor and crispy
texture with thin strips of red onion.
 APPETIZER
Instructions

1. CUCUMBER CANAPES First, make the whipped feta. Place the feta and
cream cheese in the bowl of a food processor
fitted with the steel blade. Pulse until the
cheeses are mixed. Add the lemon juice, ½
teaspoon salt, and ¼ teaspoon pepper and turn
on the food processor. With the food processor
running, slowly add the olive oil in a steady
stream through the tube. Turn off the food
processor.
• Place a dollop of whipped feta in the center of
each cucumber slice. Top with sun-dried
tomatoes and fresh basil. Serve.
 Directions

2.BEEF AND Preheat oven to 325 degrees F (165 degrees C).

Spread baguette slices on a baking sheet.
CARAMELIZED
ONION CANAPES Heat oil in a skillet over medium-low heat. Cook
and stir red onion until it starts to soften, about 5
minutes. Cover and cook, stirring occasionally,
until completely soft, about 10 minutes. Uncover
and pour in red wine; increase heat and stir
constantly until wine evaporates, 3 to 5 minutes.
Remove from heat and let cool.
Bake baguette slices in the preheated oven until
lightly toasted, about 5 minutes.
• Mix mayonnaise and horseradish together in a
bowl.
• Spread mayonnaise-horseradish mixture over
baguette slices; cover with onion and roast beef.
Differentiate Canapes From hors d oeuvres

• Canapes and hors d’oeuvres are both types of appetizers, but they have some
differences in terms of their presentation and composition.
• 1. Presentation: Canapes are small, bite-sized pieces of bread or a cracker
base with various toppings or spreads, such as cheese, cured meats, smoked
salmon, or vegetables. They are typically served on a platter or a tray. Hors
d’oeuvres, on the other hand, can refer to a wider range of appetizers,
including both hot and cold options. They can be served on a platter, passed
around on trays, or displayed on buffet tables.
• 2. Base: Canapes are always served on a base, which is usually a slice of bread
or a cracker. The base provides a sturdy foundation for the toppings. Hors
d’oeuvres, however, can be more versatile and may not necessarily have a
specific base. They can include items like meatballs, shrimp skewers, stuffed
mushrooms, or mini quiches, which are not served on a bread or cracker
base.
• 3. Composition: Canapes typically consist of a combination of flavors and
textures, with a focus on the toppings. The toppings can be mixed, spread, or
layered onto the base. Hors d’oeuvres, on the other hand, can be more
diverse in terms of their composition. They can include a wider range of
ingredients and cooking methods, such as fried, baked, or grilled items.
• In summary, canapes are a specific type of appetizer that are bite-sized,
served on a base, and have a focus on toppings. Hors d’oeuvres, on the other
hand, encompass a broader range of appetizers, including both hot and cold
options, and can have a wider variety of compositions and presentation
styles.