COURSES OF A MEAL

APPETIZERS
MAIN DISH or PROTEIN DISH
VEGETABLE DISH
CEREALS/RICE
DESSERTS
BEVERAGES
 APPETIZERS
• Are small portion of tasty food or a
drink at the beginning of the meal to
stimulate the appetite.
• Small dainty, tempting to the eye
and teasing to the palate.
• Are artful contrivances for putting
company in a company mood.
 APPETIZERS
 Are typical assortment of delicacies,
attractively presented and served in small-
bite size portions. They may consist of a
variety of foods.
 Provide a natural transition to the main
meal.
 It can feel in lightly the hungry stomachs of
the guest as they await and gather as the
main courses of a meal are being prepared.
 CLASSIFICATIONS OF APPETIZERS
 Fruit Appetizers
 Canapés
 Party bread and pastries
 Tasty tidbits
 Hors d’ Oeuvres
 Cocktails
 Kebabs
 Grilled or over-the- charcoal
 SOUP
 Beverages
 FRUIT
APPETIZERS
These are light and refreshing
fruits in season---fresh or
preserved, sliced, diced, or
scooped; in cream or in syrup;
frozen, chilled or thawed; in
toothpicks, in glass bowls, in
cocktail dishes, or in fruit cups.
FRUIT APPETIZERS

SLICED FRUITS Frozen Fruits in Cups

FRUIT APPETIZERS

Frozen Avocado
in Cups
And Toothpicks
 CANAPÉS
• Are usually small pieces of bread, toast, or crackers,
spread or topped with highly seasoned food mixture
made of any following:
*anchovies
*crabmeat
*shrimps
*chicken
*meat
*eggs
*chicken liver
*liverwurst or liver sausage
*ham, bacon, sausages, luncheon
meats
 CANAPÉS
Vegetables such as mushrooms,
parsley, olives, bell peppers or pimiento
and onions garnish or perk up the flavor,
texture and color of the canapés.
Mayonnaise and other sauces like tomato
sauce, Worcestershire sauce, condiment
or chili sauce, mustard, dairy products,
like butter, cheese and milk, and spices
like garlic, powder, paprika, salt and
thyme may also be added.
 CANAPÉS
Small bits well seasoned food spread on
thin base such as a slice of fancy-cut toast
or bread or cracker. It should have a fresh
appearance and be easy to handle.
Bases for canapés are many breads
(plain, toasted or deep-fried), crackers and
the packaged commercial products such as
melon toast and potato chips. Brown bread,
nut breads, rye, wheat white and
pumpernickel bread give variety for canapés.
 CANAPÉS
The bread slices, never more than ¼
thick, can be cut into many shapes-
rounds, squares, diamonds, ovals,
rectangles and crescents. Spread
canapé bases then with the filling or
spread, and finally top with a garnish.
Garnishes should be scaled to the
dainty size of canapés and should be
as good to eat as they are to be hold.
 SOME INGREDIENTS FOR CANAPÉS

Liver Sausage ANCHOVIES Pumpernickel Bread

Thyme Wheat White Bread

RYE
CANAPÉS
CANAPÉS
CANAPÉS
 CANAPÉS
Example of Canapés:
Hot Sardine Canapés,
Cheese Asparagus Canapés,
Anchovy Canapés, Shrimp
Canapés, Pastry Canapés
Party Bread And Pastries
These comes in attractive colors, in
various shapes, and with different fillings
such as peanut butter, jelly, jam, cheese,
butter, ham, bacon, and eggs with
mayonnaise or salad dressing as base.
Rolls, muffins, puffs, éclairs, and
empanaditas are a great favorite among
the children and a must for children’s
parties.
Party Bread And Pastries
 TASTY TIDBITS
These includes assorted cheeses, nuts,
chips, pickles, and fresh or dried preserved
fruits and vegetables. They can be served
in small trays, in glass bowls, in wood or
ceramic containers, or in toothpicks
arranged artistically in hors d’ oeuvres
holder such as cabbage, fresh pineapple,
melon, bottle gourd, or shaped styrofoam
covered with aluminum foil.
TASTY TIDBITS

TIDBITS OF CHEESE DRIED PINEAPPLE TIDBITS

 Hors d’ Oeuvres
Cold or hot, simple or elaborate, hors d
oeuvres all savory tidbits about one bite in
size and are eaten with the fingers or from
wooden or plastic picks. They are usually
passed in the living room or on the terrace
to a gathering of people at a cocktail party
or before dinner. Continental custom is to
serve the hors d oeuvres at the table as the
first course of a luncheon or dinner. Here
the use of fork is acceptable.
Hors d’ Oeuvres
Hors d’ Oeuvres
 COCKTAILS
The sea food or fruit (one or more
kind of fruit) cocktail is serve as the
first course of a meal at the table.
Vegetables or fruit juices are served
either at the table of the living room
before the meal.
Sea-food cocktails usually served
with peppy sauce, French dressing or
mayonnaise as base.
 COCKTAILS
Fruit cocktail should be tart,
though sometimes made with
sweetened fruits. Frequently they are
served with rum, kirsch or a liqueur
that harmonizes with the fruit.
All cocktails should be fresh,
colorful and appetizing in appearance
and tantalizing in flavor.
 COCKTAILS
Thoroughly chill all ingredients and the
serving dishes. Fruit and Sea-food cocktails
often are kept cold beds of crushed ice. Sea-food
and fruit cocktails are served in stemmed or
footed cocktails glasses while the juices and
shrubs are served in small glacier or punch cups.
Some juice cocktails are served hot and
served in cup or glasses that are comfortable for
your guests to hold.
Example of Cocktails- Summertime Melon
Cocktail, Fresh Fruit Cocktail, Pineapple Bowl.
COCKTAILS
COCKTAILS
COCKTAILS
 KEBABS
Cubes of meat (as lamb)
marinated and cooked with
onions, tomatoes, or other
vegetables specially on a
skewer. Specialty from the
middle east.
KEBABS
GRILLED OR OVER-THE CHARCOAL
These are more popular when
served outdoors and guests attend to
the grilling. Marshmallows, meat,
chicken, sausages, bacon, liver,
hamburgers, shrimps, fish fillet,
squid, oysters, tahong, and even
fruits and vegetables can be
skewered in fine barbecue sticks or
wrapped in aluminum foil and placed
on the grill then served.
GRILLED OR OVER-THE CHARCOAL
Soups play an important part of any menu in
which they are featured. Their function is to
create appetite and they should not afford a
meal in themselves. They should, in all cases,
be of delicate flavor and of a clear natural
color; thick soups should not be too heavy in
texture.
DEFINITION:
Soup is a liquid food in which meat, fish or
vegetables have been boiled with various
added ingredients and seasonings.
PURPOSES OF SOUPS
• To stimulate the appetite for the rest of
the meal.
• To give nourishment to persons unable
for any reason, to take solid foods.
• To the mainstay of the meal.
• To supply large amounts of proteins,
carbohydrates, minerals and vitamins.
 QUALITIES OF SOUPS

A color that is pleasing to the

eyes.
A flavor that is satisfying
A smell that is appetizing
Right consistency according to
its types.
No fat floating.
 CLASSIFICATION OF SOUPS
Two Main Categories:
a. CLEAR/THIN SOUPS
- These soups are prepared from stock (the
resulting liquid extracted by simmering in
water the meat and bone for several hours.),
flavored with various meats, poultry, game,
fish, with vegetables, herbs and seasonings.
They are not thickened with flour or any other
starchy materials, but are often clarified by
cooking with egg white and shell and then
strained, Clear soups are suitable for dinner
and hearty meal.
a.1 Consommé
- a clear soup made from meat,
poultry, fish or vegetables and clarified
stock. The basic stock must be
accentuated from the main ingredients.
a.2. Bouillon- is made from lean beef
delicately seasoned and is served clear.
They are carefully cooked without being
clarified and can be served plain or
without garnish.
a.3. Broth
- These semi-clear soups are easy to
make and consist of uncleared brown or
white stock with added meat, vegetables,
rich or barley. Broth are often a by-product
of the main course.
a.4. Bisque
-These soups are made specially from
raw shellfish, vegetables, fish stock, wines,
herbs, and seasonings, thickened with rice,
passed and finished with wine and cream.
LOBSTER BISQUE RABBIT BROTH
CONSOMMÉ BOUILLON
b. THICK SOUPS
These soups are made by adding
cream or white sauce to stock or
combining with meat or vegetables.
This group includes puree soups
which are thickened with starchy
ingredients, such as flour, cereals,
pulses, and potatoes. Cream soups are
thickened with butter, cream, and egg
yolks.
 The thickening agent known as
liaison, also enrich the texture of a soup
and change its color. Liaisons must be
added in correct proportions to the
liquids, otherwise the soup may curdle
or become too starchy.
Kinds of Thick Soup
b.1. Unpassed Soups
b.2. Passed Soups
b.1.Unpassed Soups
These soups are
prepared from
vegetable cut in
varying shapes,
cooked in stocks,
sometimes with the
addition of cereals
and pieces of meat or
poultry and served
unpassed.
b.2. Passed Soups
Types of Passed Soups
b.2.1. Puree based soups
- These soups are made from flesh
or dried vegetables cooked with
stocks. Sometimes with the
addition of meat, poultry or cereals.
The ingredients act as the sole
thickening agent.
b.2.2. Veloutes
-These soups are prepared from a
base of roux diluted with appropriate
flavored stock and cooked with the
appropriate flavored stock and cooked
with the addition of blanched
vegetables, meat, poultry, or fish. This
are passed, finished with a liaison of
egg yolks and cream and are invariably
garnished.
b.2.3. Crèmes (cream soups)
- these soups must be of smooth
consistency and it is essential that they
are finished with cream. Most cream
soups are based of a vegetable puree,
but chicken or fish can also be used as
the main ingredients. Cream soups
takes little time to prepare are excellent
for stormy in home freezer. There are
three acceptable methods of
preparation.
c.1. the classical method using
approximately 50% Bechamel, 25%
puree of the appropriate cooked
ingredients and 25% of the appropriate
stock and finished with cream.
c.2. A puree-based soup finished with
cream.
c.3. a Veloute-based soup finished with
cream instead of cream and egg yolks.
b.2.4. Brown Soups
- These soups are mainly of
English origin and are usually
prepared from a base of roux
diluted with stock and cooked
with the addition of vegetables
and meat. They are passed and
are usually garnished.
SOUP GARNISHES
Garnishes are added to soups either
as an embellishments to improve the
flavor or to provide a contrasting
texture.
SOUP ACCOMPANIMENTS
1. Crisp Crackers
2. Breadsticks
3. Croutons
BEVERAGES
• These are seasonal or especially prepared drinks.
They can be alcoholic or nonalcoholic. Wine and
punch (when spiced with distilled liquor) are
alcoholic beverages while fruit juice, shakes, tea,
coffee, and cocoa are nonalcoholic ones. In many
occasions, wine and punch are served. A wide
variety of punch can be served depending on the
occasion and guests. Punch spiced with spirits or
distilled liquor is appropriate for adult guests. Fruit
juices, eggnogs, or chocolate beverages are
appropriate for children parties. Punch is also
appropriate for teenagers for such occasions as
graduation parties. Wine is usually served in
formal parties or dinners.