TLE REVIEWER

(Research) that will satisfy their hunger to the

HISTORY OF APPETIZERS fullest.
You might be familiar for the
Appetizers were originally French name for appetizers: Hors d’
introduced by the Athenians as a buffet oeuvre. While “appetizer” refers
in the early third century B.C. They specifically to building the appetite,
would serve sea urchins, cockles, Hors d’ oeuvre literally means, “outside
sturgeon, and garlic. However, they of the masterpiece.”
were unpopular to start as these tiny The Ancient Romans and Greeks
meals weren’t followed up with a main are depicted lounging with trays of fresh
course, leaving everyone hungry and fruit, wine, olives and cheese. Their
wanting more. It wasn’t until the feasting style surely inspired our
nineteenth century that appetizers truly modern-day appetizers. Their meals are
caught on, as meals evolved into more of said to have been (pardon the choice of
a structured ordeal. words) an orgy of Hors d’ oeuvre. These
Aperitifs cam about by the Romans included fish and seasoned vegetables
and were classified as a liquid appetizer also. The main course (whenever they
that typically contained alcohol. In got to it) featured some of the same
addition to inciting hunger like food foods, in every large quantity.
appetizers, the purposes for aperitifs All through history, those who had
were also meant to help with the the means to secure large quantities of
imminent digestion process. These food, and to entertain, have enjoyed
drinks would be shared from a single stretching the mealtime and
glass and passed around the table to all conversation experience by serving a
the members of the eating party. variety of successive courses, beginning
Aperitifs are still utilized today, typically with finger foods, many of which were
with the company of food appetizers. often on the salty side, to stimulate the
The word itself, “appetizer”, as appetite. There is a sense of leisure and
being used in the Americas and England abandonment to it all; and certainly of
in the 1860s, is more of a local flavor abundance.
then “hors d’ oeuvres”. For a time, During the Renaissance (14th to 17th
appetizers are served between the main century), physicians recommended
course and dessert as a refresher, but by eating small morsels of salty meats prior
the twentieth century they had taken to a meal in order to prepare the
their place as a precursor to the main digestive system for the main course and
course. On the other hand, it is said that to ensure proper digestion. Appetizers
appetizers are the dishes that can truly have been served in nearly all cultures.
be considered Filipino because we are Historians believe this practice evolved
best known for using our hands to eat quite naturally after we set aside our
the small finger food that come with the hunter-gatherer lifestyle and became
first course. Appetizers can include sedentary; perhaps an instinctive
anything from fish to meat, nuts and evolution of our grazing days, when
chips. They are often served before small bites of fruit and nuts indeed set
dinner or at large family lunches. the tone for the long-awaited real meal.
Prior to the nineteenth century,
appetizers were typically available
The dishes we serve prior to the throughout a meal. Then, the succession
main course are designed to what the of courses we know today became
appetite and set the tone for the meal. common practice. At this time,
They occupy the mind and belly while appetizers change radically, becoming an
dining guests wait for the centerpiece ever more refined aspect of the meal and
TLE REVIEWER
becoming a separate course altogether. o Fruit trays offer strawberries,
This is the when the term “appetizer” grapes, cantaloupe, honey dew,
enters common usage. watermelon, pineapple, ang other
We turn to the French again for fruits paired with a sweet or
one additional observation. While hors d’ yogurt- based dip.
oeuvre refers to the part of a meal one 3. Meal and Cheese Trays – another
may indulge in prior to the chef’s appetizer option and feature a
masterpiece, amuse-gueules, a term that variety of meats and cheeses for
is often used interchangeably with guests to choose from
appetizer (or hors d’ oeuvre) means –
“teaser for the palate,” and refers to sandwich rolls are often included
small buffet-style dishes served at – can also
parties rather than an introductory be served alone as finger foods
course to a meal. o Meat trays offer cold cuts ranging
from salami, pepperoni, ham,
WHAT IS APPTEZER? roast beef, and turkey.
o Cheese trays frequently include
Appetizer American, Swiss, cheddar, hot
- a small dish of food or drink taken pepper, and sometimes exotic
before a meal or the main course cheeses such as brie.
of a meal to stimulate one’s 4. Canapés – a small prepared hors d’
appetite oeuvres that is easy to pick up with
- also called as hors d’ oeuvre fingers and can usually be eaten in
- meant to stimulate your appetite, one bite
making you extra hungry for your – consist of a bread or
meal cracker base, usually topped with a
- “something to whet the appetite” thin spread, a main ingredient, and
or “something to appetize” a garnish
- can be eaten during cocktail hour – a small piece of bread
or can serve as the only meal at a or pastry with a savory topping,
casual party or small gathering often served with drinks at
reception or formal party
WHAT ARE THE TYPES OF 5. Vol-au-vents – small puff pastries
APPETIZERS? with a morsel of flavorful food
o The puff pastry used for vol-au-
TYPES OF APPETIZERS vent usually looks like a small pot
1. Dips – served with chips, pieces of with a lid and is filled with a
bread, or vegetables cream-sauce based filling of
– can be served hot or cold vegetables, chicken, fish or other
2. Vegetable and Fruit Tray – are meat
often featured at parties and group 6. Sweet-Savory Foods – often
gatherings combines a sweet dry fruit with a
– can savory meat or a sharply-flavored
allow guests to enjoy fresh and cheese.
healthy appetizers 7. Chicken Wings
o Vegetable trays often include 8. Mini Quiches
carrots, celery, cucumbers, 9. Mini Tacos
peppers, radishes, tomatoes, and 10. Meatballs
a host of other vegetables along 11. Onion Rings
with a ranch dressing or 12. Potato Skins
vegetable dip. 13. Mini-sandwich Tray
TLE REVIEWER
- common accompaniment to
WHAT IS THE COLD HORS D’ aperitifs, cocktails served prior to
OEUVRES? a meal

Cold Hors d’ oeuvre

- appetizers that are served cold, Hors d’oeuvres
with or without dip or sauce - may also be served at long parties
- they can be served on ice, but are that occur after a regular mealtime
perfectly fine room temperature
- they tend to be overly simple LESSON 8.1.1: KINDS OF APPETIZERS
- real ingredients should be used
instead of processed ones Classification of Appetizers
1. Fruit Appetizers – these are light
WHAT IS THE HOT HORS D’ OEUVRES? and refreshing fruits in season–
fresh or preserved, sliced, diced, or
Hot d’ oeuvres scooped
- are served warm and are often 2. Canapes – these are small pieces
bite-sized of bread, toast, or crackers spread
- can be either finger foods and or topped with highly seasoned
snack type foods or small portions food mixture
of main course dishes 3. Grilled or Over-the-Coal
Appetizers – these are more
WHAT IS CANAPÉ? popular when served outdoors, and
guests, attend to the grilling
Canapé 4. Party Breads and Pastries – these
- a small piece of bread or pastry come in attractive colors, in
with a savory topping, often served various shapes, and with different
with drinks at reception or formal fillings
party 5. Tasty Tidbits – they can be served
- a small prepared hors d’ oeuvres in small trays, in glass bowls, in
that is easy to pick up with fingers wood or ceramic containers or in
and can usually be eaten in one toothpicks arranged artistically in
bite a hors d’oeuvre holder covered
- consist of a bread or cracker base, with aluminum foil
usually topped with a thin spread, 6. Vegetable Hors d’ oeuvres – these
a main ingredient, and a garnish are salty, tart, or crisp food that
use vegetable slices as base
(Book) 7. Beverages – these are seasonal or
LESSON 8.1: APPETIZERS specially prepared drinks
– alcoholic or non-
Appetizers alcoholic
- are small portions or bite-sized
delicacies that are served before a LESSON 8.1.2: COLD HORS D’OEUVRES
meal
- can be eaten during cocktail hour Cold Hors d’oeuvres
or can serve as the only meal at a - appetizers that are served cold,
casual party or small gathering with or without dip or sauce
- finger foods usually served prior to - they can be served on ice, but are
a meal, or in between mealtimes, perfectly fine room temperature
and are also called hors d’oeuvres - they tend to be overly simple
TLE REVIEWER
- real ingredients should be used o Barquettes or tartlets are boat-
instead of processed ones shaped pastry shell with a savory
filling.
The following are some kinds of cold o The pastry shells are baked ahead
appetizers. of time and then filled before
1. Canapés – type of hors d’oeuvres, serving so that they do not
or small, single-bite food that is become soggy.
traditionally made with a base of a 3. Meatball – is ground or minced
small piece of bread with some meat rolled into a small ball,
sort of topping sometimes along with other
– finished with a garnish ingredients
2. Crudités – traditional French – the term is sometimes
appetizers consisting of sliced or extended to meatless versions
whole raw vegetables which are based on vegetables or fish
sometimes dipped in vinaigrette or 4. Rumaki – these appetizers are of
other dipping sauce mock-Polynesian or Hawaiian
3. Meats and Cheese – A meat and origin, consisting of bacon
cheese tray or platter features wrapped around the water
various cured meats or cold cuts chestnuts or fruit and pieces of
and cheeses, cut into bite size duck or chicken liver
pieces and artfully arranged on a 5. Potato Skins – are a snack food or
serving dish appetizer made of unpeeled potato
4. Mini Sandwiches – easy to handle halves, hollowed and dressed with
and should not be too filling bacon, cheddar cheese and green
5. Spreads and Dips onions
o spread a mixture made of pureed – commonly found
meats, fish or cheese combined on the menus of casual dining
with herbs or vegetables restaurants, which are known for
o dip is looser and softer than a serving them.
spread

LESSON 8.1.3: HOT HORS D’OEUVRES 6. Chicken Wings

o chicken wings – most popular
Hot Hors d’oeuvres variant of this appetizer is
- that are cooked and served warm buffalo chicken wings
– a dish of
The following are some kinds of cold deep-fried chicken wings tossed
appetizers. in a sauce
1. Brochettes – refers to food cooked, 7. Rissoles – consist of mixture of
and sometimes served, on minced meat, poultry, or seafood,
brochettes, or skewers compressed and rolled in
– generally grilled breadcrumbs, then deep fried or
– the French term baked
generally applies to French – they can also refer to a
cuisine, while other terms like variety of fillings enclosed in a
shish kebab or satay describe the crescent-shaped pastry and then
same technique in other cuisines deep fried.
2. Filled Pastry Shell – Bouchées are
small, hollow cases of puff pastry
filled with a savory mixture.