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    Appetizers

    Uploaded by

    Ajey Purandare
    The document discusses various types of appetizers from around the world. It defines an appetizer as a small portion of food served before a meal to stimulate appetite. Appetizers are classified as single starters, mixed starters, or hot starters. Guidelines recommend appetizers be light, delicate, and limit ingredients to avoid repetition or highly spiced flavors. International appetizers discussed include Russian zakuski, piroshki, pelmini dumplings, herring salads, soups and various cured meats from Italy like prosciutto, salami, speck and cheeses. Other appetizer types covered are Spanish tapas, Scandinavian smorgasbord, Mediterranean mezze, as well as presentation

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    Appetizers

    Uploaded by

    Ajey Purandare
    25 views38 pages
    The document discusses various types of appetizers from around the world. It defines an appetizer as a small portion of food served before a meal to stimulate appetite. Appetizers are classified as single starters, mixed starters, or hot starters. Guidelines recommend appetizers be light, delicate, and limit ingredients to avoid repetition or highly spiced flavors. International appetizers discussed include Russian zakuski, piroshki, pelmini dumplings, herring salads, soups and various cured meats from Italy like prosciutto, salami, speck and cheeses. Other appetizer types covered are Spanish tapas, Scandinavian smorgasbord, Mediterranean mezze, as well as presentation

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    The document discusses various types of appetizers from around the world. It defines an appetizer as a small portion of food served before a meal to stimulate appetite. Appetizers are classified as single starters, mixed starters, or hot starters. Guidelines recommend appetizers be light, delicate, and limit ingredients to avoid repetition or highly spiced flavors. International appetizers discussed include Russian zakuski, piroshki, pelmini dumplings, herring salads, soups and various cured meats from Italy like prosciutto, salami, speck and cheeses. Other appetizer types covered are Spanish tapas, Scandinavian smorgasbord, Mediterranean mezze, as well as presentation

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    25 views38 pages

    Appetizers

    Uploaded by

    Ajey Purandare
    The document discusses various types of appetizers from around the world. It defines an appetizer as a small portion of food served before a meal to stimulate appetite. Appetizers are classified as single starters, mixed starters, or hot starters. Guidelines recommend appetizers be light, delicate, and limit ingredients to avoid repetition or highly spiced flavors. International appetizers discussed include Russian zakuski, piroshki, pelmini dumplings, herring salads, soups and various cured meats from Italy like prosciutto, salami, speck and cheeses. Other appetizer types covered are Spanish tapas, Scandinavian smorgasbord, Mediterranean mezze, as well as presentation

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    © All Rights Reserved
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    You are on page 1of 38

    Appetizers

    1
    What is an appetizer?
    • A small portion of food or drink served before or at the beginning of a
    meal to stimulate the desire to eat. Any small portion that stimulates
    the desire for more to follow.

    CLASSIFICATION OF STARTERS
    Single starters or Hors d’oeuvres singuliers
    Mixed starters or Hors d’oeuvres varies
    Hot starters or Hors d’oeuvres chauds

    2
    Guidelines
    • Light and delicate
    • Limit ingredients
    • Avoid repetition
    • No highly spiced ingredients
    • Limit number of appertizres
    • Finger food

    3
    International
    • ZAKUSKI

    4
    Piroshki

    5
    Pelmini
    Dumplings made with stuffing and unlevened
    dough

    6
    Herring under a fur
    coat salad
    Potatoes, beetroot, carrots, eggs, herring,
    mayonnaise

    7
    Pickled herring
    rollmop
    Salted herring fillets are soaked in water,
    spread with mustard and rolled up with a
    piece of pickled gherkin or pickled onion in
    the middle. A toothpick holds its shape. The
    rolled fillets are then transferred to a
    preserving jar and topped with a warm
    marinade made from vinegar, water,
    chopped onion, peppercorns, bay leaves, and
    mustard seeds. The rolls are marinated in the
    refrigerator for up to five days at which time
    they are ready for consumption and can then
    be stored in the refrigerator for up to 10
    additional days.

    8
    Shchi
    Traditional Russian Cabbage soup

    9
    Borshch
    Russian Beetroot soup

    10
    • ANTI-PASTI

    11
    PROSCIUTTO DI
    PARMA
    https://www.eataly.com/us_en/magazine/ea
    taly-stories/prosciutto-di-parma/

    12
    Prosciutto di San
    Daniele
    https://www.eataly.com/us_en/magazine/ea
    taly-stories/prosciutto-di-san-daniele-dop/

    13
    Salami Milano

    14
    Speck

    https://www.eataly.com/us_en/magazine/eataly-s
    tories/speck/#:~:text=Speck%20is%20a%20type%2
    0of,it%20comes%20to%20cured%20hams.

    15
    Pecorino
    Sheeps milk

    16
    Parmigiano-Reggiano
    Bologna, Mantua, Modena, or Parma

    17
    Mortadella
    Italian sausage or luncheon meat made of
    finely hashed or ground heat-cured pork,
    which incorporates at least 15% small cubes
    of pork fat. It is traditionally flavoured with
    black pepper grains, but modern versions can
    also contain pistachios

    18
    19
    • TAPAS

    20
    21
    • SMORGASBORD

    22
    23
    • Mezze

    24
    25
    Presentation
    • A dry base to handle it by, such as a canapé.
    • Use of skewers or toothpicks for the items.
    • Neat and easily handled.
    • One or two bites in size.

    26
    Cold appetizers
    • Crudites

    27
    Canapes

    28
    Barquettes

    29
    Tartlets

    30
    Choux puffs

    31
    Sandwiches

    32
    Spreads and Dips

    33
    Cheese

    34
    Cheese board
    1-2 hard cheeses
    1-2 ripe blue cheese
    2-3 soft cheese
    1 fondue cheese
    Butter
    Breads
    Crackers/biscuits
    Fruit: apple, apricots, plums,
    grapes(according to season)
    Vegetables: celery, peppers,
    chillies

    35
    Cheese Fondue

    36
    Caviar

    37
    • Beluga
    • Sevruga
    • Osetra

    Fresh, Pateurized, Pressed, Frozen

    38

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