PREPARING AP-

PETIZERS
COOKERY
APPETIZER/APPETISERS/AMUSE BOUCHE

• Appetizers are small, delicate flavor, and attractive portions of food or drinks
served before or at the beginning of a meal to stimulate the desire to eat.
• Classically Appetisers are known as hors d´oeuvres, which literally means ‘outside
the work’.
• They are small dishes comprising of one to three bites.
• Appetisers were both hot and cold and served before a meal to give the guest .
• An appetiser (sometimes referred to as “amuse gueule” or “amuse bouché”)
• ‘Finger Food” is the name a lot of people use for stand up ‘cocktail party food’.
APPETIZERS
CLASSIFICATION OF
APPETIZERS
SEVEN CLASSIFICATION OF APPETIZER
1. CANAPÉS
2. HORS D’ OEUVRES
3. COCKTAILS
4. RELISHES
5. CHIPS AND DIPS
6. PETITE SALAD
7. FRESH FRUITS AND VEGETABLES
CLASSIFICATION OF APPETIZERS
A. CANAPÉS (can’ a pay)
• Canapés refer to open face sandwich which maybe topped with endless variety of ingredients. These
maybe toasted or fried, rectangular or circular in shape.
COMPONENTS OF CANAPÉS
1. Base- must be firm enough for the guest to handle. This can be made from number of foods:
• Bread can be fried, baked or toasted until crispy. It can be cut into various interesting shapes as square,
rectangle, oval, crescent, diamond, or triangle.
• Toast and crackers- These are the simplest bases. They come in assorted
sizes, shapes and texture and are all ready for topping and garnish.
• Pastry bases are usually purchased ready-made. They come in different
shapes ready to hold spicy or cheesy filings or meat paste.
CLASSIFICATION OF APPETIZERS
COMPONENTS OF CANAPES cont….
2. Spread- a moisture and flavor to the canapes. It holds the main body of the canapes and also
provides a fat barrier which prevents the base from getting soggy. Therefore it should be
softened but not melted to allow easy spreading forming the protective covering of the
base.
3. Main body- the savory part of the canape. It can be made of meat, fish/ seafood or vegetables. It
should be in consistent with the shape of the base.
Example of Fish and Seafoods Examples of Meat Examples of Pickles and Relishes
Caviar Chicken or turkey Asparagus tips

Lobster Ham Capers

Tuna Flakes Roast Beef Chutney

Salmon Salami Cucumber slice

Sardines Olives

Smoke Shrimp Parsley, Tomato, Radish Slices

Smoked oyster Pickled onion, Pickles, Pimento

CLASSIFICATION OF APPETIZERS
COMPONENTS OF CANAPE cont….
4. Garnish- Adds eye appeal and enhance the main body giving additional color, design and
texture or flavor accent to the canapé. It can be small piece of herb, olives or any piece of
vegetable.

STYLES OF CANAPES
1. Banquet Style- this is designed simply but can be produced in
large quantity. This type of Canapé. Is made from less expensive
food which is usually sold for a lower price.
2. Ala Carte- Individually price canapés which comes in complex
design. Premium ingredients are added making it expensive than the
banquet style. Ala Carte canapés are made from special occasions.
CLASSIFICATION OF APPETIZERS
B. HORS D’ OEUVRES
• These are served either hot or cold, smaller in portion size and can be eaten with fork or
fingers.
• Hors d’oeuvres are very similar to canapés and it used for the same purpose. The
primary difference is that hors d’oeuvres are not served on a crust base or bread.
In Addition , Hors d’oeuvres are not finger foods but are eaten with picks or
cocktail fork. Another distinction is that the major ingredient
of the hors d’oeuvres is usually served whole
rather than pureed or chopped or made
into a spread.
CLASSIFICATION OF APPETIZERS
KINDS OF HORS D’OEUVRES
1. COLD HORS D’OEUVRES are served at the first course of the menu. There are SIX types of
cold hors d’oeuvres and they are served as follows:

Grazing platter
or Grazing
board are
common term
used today!
CLASSIFICATION OF APPETIZERS
COMMON EXAMPLES OF HORS D’OEUVRES
1. CHEESE- cut in bite-size cubes and served immediately because they dry quickly
with expose to air.
2. CHEESE BALLS- bite-size balls made of cheese blends such as grated cheddar.
Chilled then rolled in finely chopped nuts or parsley just before the service.
3. DEVILLED EGGS- hard-boiled eggs which is cut lengthwise then stuffed with
spread made from their yolks blended with mayonnaise and flavorings.
4. SHRIMPS- whole, marinated or served in ice with an accompanying sauce such
a s remoulade or red sauce.
5. HAM ROLLS- Thin slice of ham rolled into pickles or asparagus or filled with
spread or mousse.
6. ANTIPASTO- Italian for “before the food” a small plate or tray of flavorful bite size
cold foods.
CLASSIFICATION OF APPETIZERS
KINDS OF HORS D’OEUVRES
1. HOT HORS D’OEUVRES are served between the soup and fish course and usually
described as hot dish if served with small ala carte dish.
EXAMPLE OF HOT HORS D’OEUVRES :
 BEEF KEBABS
 COCKTAIL SAUSAGES
 MEATBALLS
 MINI EGGROLLS
 FRIED SHRIMPS
 STUFFED CREAM PUFFS
CLASSIFICATION OF APPETIZERS
C. COCKTAILS
• These are made of seafood or fruits usually with a tart or tangy sauce, served chilled and
often on a bed of crushed ice. Most people are familiar with the ever popular shrimp and
crab cocktails. The typical cocktail consists of several bite-sized pieces of meat, fish,
shellfish, or fruit served with a highly flavored sauce. In the fruit cocktail, the “sauce”
would probably be fruit juice flavored wit liquer. Oyster and clams on the half
shell fall under this group of appetizer.
CLASSIFICATION OF APPETIZERS
D. RELISHES
• These are raw pickled vegetables cut into attractive
shapes served as appetizer.
A. Raw vegetables which is also known as crudités
from the French word “Cru” meaning raw and
come in bite-size cut served with dips such as
celery, radishes, green and red pepper,
cucumber, cherry tomatoes, carrots,
scallions, zucchini that was pickeled
CLASSIFICATION OF APPETIZERS
E. CHIPS AND DIPS
• Accompaniments of vegetables, potato
dips and crackers. Any
mixtures of spread can
be use as dips.
F. PETITE SALAD
• usually cold dishes: such as raw greens
(such as lettuce) often combined with other
vegetables and toppings and served espe-
cially with dressing.
CLASSIFICATION OF APPETIZERS
G. FRESH FRUITS AND VEGETABLES
• Fruits are often thought of as a dessert or snack but if
fruits are combined with healthy and colorful ingredi-
ents, fruits play a whole new role as appetizers. They
can be presented in kebabs, in baked dough served
with chocolate sauce, mint leaves, cinnamon, and a lot
more .
• Vegetables on other hand, are quickly and easy to
prepare spending less time in the kitchen
and more time with the guest. These include tomatoes,
eggplants, pepper, cucumbers, onions,
mushrooms and a lot more.
Self check:

Name you favorite appetizers: