APPETIZER

History of Appetizer
HISTORY OF APPETIZER
Appetizers were originally introduced by the Athenians as a
buffet in the early third century B.C. They would serve sea urchins,
cockles, sturgeon, and garlic. However they were unpopular to start
as these tiny meals weren't followed up with a main course, leaving
everyone hungry and wanting more. It wasn't until the nineteenth
century that appetizers truly caught on, as meals evolved into more
of a structured ordeal.
HISTORY OF APPETIZER
Aperitifs came about by the Romans and were classified as a
liquid appetizer that typically contained alcohol. In addition to
inciting hunger like food appetizers, the purposes for aperitifs were
also meant to help with the imminent digestion process. These
drinks would be shared from a single glass and passed around the
table to all members of the eating party. Aperitifs are still utilized
today, typically with the company of food appetizers.
HISTORY OF APPETIZER
The word itself, "appetizer," as being used in the
Americas and England in the1860s, is more of a local flavor
than "hors d'oeuvres." For a time, appetizers are served
between the main course and dessert as a refresher, but by
the twentieth century they had taken their place as a
precursor to the main course.
HISTORY OF APPETIZER
On the other hand it is said that appetizers are the dishes that can
truly be considered Filipino because we are best known for using our
hands to eat the small finger foods that come with the first course.
Appetizers can include anything from fish to meat, nuts and chips.
They are often served before dinner or at large family lunches.
APPETIZER
MISE EN PLACE
MISE EN PLACE
Mise’ En Place is a French term which means “set in
place” that is you have everything ready to cook and in its
place. These are advance preparation that you need to
perform to save time. You should be able to identify and
prepare all the needed tools and equipment as well as all the
ingredients to make the preparation and cooking easy
THE FOLLOWING ARE THE TOOLS
NEEDED IN PREPARING
APPETIZERS.
THE FOLLOWING ARE THE TOOLS
NEEDED IN PREPARING
APPETIZERS.
THE FOLLOWING ARE THE TOOLS
NEEDED IN PREPARING
APPETIZERS.
Other Tools and Equipment used in 5. Mixing spoon. - is used for mixing
Preparing Appetizers ingredients. It is made of wood in different
sizes and different length of the handle.
1. Measuring spoons – are used for measuring 6. Paring knife- is used to remove the skin
dry and liquid ingredients in small quantity. covering of fruit and vegetables.
2. Measuring cups – is used to measure dry 7. Fork is used to combine ingredients.
ingredients. They come in various sizes 8. Container of different sizes and shapes.
and volumes. 9. Cooking range/stove
3. Glass measuring cup – container which is 10.Refrigerator
usually transparent. It is smooth in the 11.Strainer/colander
inside with the graduation mark on the
outside to read. This is used for measuring
liquid ingredients like water and oil.
CLASSIFICATI
ON OF
APPETIZER
ALL ABOUT APPETIZER
Appetizers are foods which stimulate the appetite,
through their attractive appearance, fragrance or appealing
flavor. It is a small pieces or portions of highly seasoned
food, usually served before a meal to induce and stimulate
one’s appetite. It gives appreciation to the food we eat. A
good appetizer, whether hot or cold should be light and
served in small quantities, Fresh vegetable and salads,
fruits, or meat or even fish can be made into appetizers.
 CANAPÉS
-bite-size open faced sandwiches consist of tiny portions of food presented on bases of
bread, toast, or pastry easily handled and eaten.
Canapés Consists of Three Parts
1. Base – holds the spread and garnish. Crackers and toasts are firmer and give a pleasing texture and
crispness to the canapé. Suggestions for canapés bases are:
2. SPREAD - placed on top of the base so the garnish
sticks to it without falling off.
Three types of spreads
a.)Flavored butter – made from softened butters with
flavorings.
b) Flavored Cream Cheese-made from flavored
butters, except cream cheese is substituted for the
butter. Mixture of cream and butter can be used.
c) Meat or Fish salad spreads – made from finely
chopped meat or fish that are spreadable. Seasons
should be checked carefully to make the spread more
stimulating to the appetite.
3. GARNISH – any food item or combination of
items placed on top of the spread which usually gives
color, design, and texture or flavor accent to the
canapé.
Food items used to decorate canapés
a) Vegetables, pickles and relishes Radish slices Pickled
onions Tomatoes Olives Chutney Parsley Pickles
Asparagus tips Capers Cucumber slices Pimiento
b) Fish Smoked oysters Smoked Salmon Shrimp Caviar
Tuna flakes Sardines Lobster chunks or slices
c) Meats Ham Salami Roast Beef Chicken or Turkey
d) Cheese, hard cooked egg slices
GUIDELINES FOR ASSEMBLING CANAPÉS
1. Good mise en place is essential. In making canapés especially for
large functions, all bases, spreads and garnishes must be prepared
ahead of time so that final assembly may go quickly and smoothly.
2. Assemble as close as possible to serving time. Bases quickly become
soggy, and spreads and garnishes dry out easily. After placing them in
a tray, cover them lightly with plastic and held for a short time under
refrigeration. Safe food handling and storage must be observed.
3. Select harmonious flavor combinations in spreads and garnish such
as: Mustard and ham Lemon butter and caviar Pimiento cream cheese
and sardines Tuna salad and capers Anchovy butter, hard cooked egg
slice and olive.
GUIDELINES FOR ASSEMBLING CANAPÉS
4. Make sure that at least one of the ingredients is spicy in flavor. A
bland canapé has little value as an appetizer.
5. Use high quality ingredients. Leftover can be used for canapés, but
they must be carefully handled and stored to retain freshness.
6. Keep it simple. Simple meat arrangements are more attractive than
extravagant one. Be sure that canapés hold together and do not fall
apart in the customers hands.
7. Arrange canapés carefully and attractively on trays. Each tray
should carry an assortment of flavor and textures, so there is
something for every taste.
 COCKTAILS
-appetizers are made of seafood or fruit, usually with a tart or tangy sauce. These
appetizers are always served chilled, often on a bed of crushed ice.

Firm flaked
white fish
 RELISHES
are raw or pickled vegetables cut into attractive shapes served as appetizer. Relishes
include two categories:
1. Raw vegetables with dips This are known as crudités (croo dee tays). Cru in French
means “raw”. Common bite size, cut raw vegetables served with dips are:
 Celery
 Radishes
 Green and Red pepper
 Zucchini
 Cucumber
 Carrots
 Cauliflower
 Broccoli florets
 Broccoli Stems
 Cherry Tomatoes
 Scallions
 RELISHES
Dips – accompaniment to raw vegetables, and sometime potato chips and crackers.
Any mixture of spreads can be used as dips. Proper consistency is important to any dip. It
must not be so thick that it cannot be scooped up without breaking the cracker. It must be
thick enough to stick to the items used as dippers. Thin or soften them by adding
mayonnaise, cream or other appropriate liquid. Sauces and salad dressings can be used as
dips.
 RELISHES
2. Pickled items. Includes variety of items like cucumber
pickles, olives, watermelon pickles, pickled peppers, spiced beets,
and other preserved fruits and vegetables.
 PETITE SALAD
are small portions and usually display the characteristics found in most salad.
 CHIPS AND DIPS
are popular accompaniments to potato chips, crackers, and raw vegetables.
Proper consistency in the preparation is important for many dips. It must not
be so thick that it cannot be scooped up without breaking the chip or
crackers, but it must be thick enough to stick to the items used as dippers.
 FRESH FRUITS AND VEGETABLES
are the simplest appetizer. Fruits are good appetizers
because they give an attractive appearance,
fragrance, appealing taste and delicious flavor. For
example, you could serve a platter of thinly sliced
cucumbers, chunks of red bell pepper and baby
carrots. For a fruit tray, consider serving red and
green grapes, as well as chunks of mango with
toothpicks inserted in them. Since appetizers should
always easy to pick up with the fingers, it should
never be drippy or messy so you need to avoid
certain fruits or veggies (for example, chunks of
avocado or watermelon are probably not the best
appetizer choices).
 FINGER FOODS
are variety of appetizers wherein the only
requirement is that you keep everything small
enough to be picked up with the fingers and
eaten with little mess. If you want to serve
your favorite homemade sausages, cut them
into small pieces, wrap them with a small
piece of pastry shell and bake. Or, serve your
favorite baked sweet potato fries with a
mayonnaise-based dipping sauce. Individual
quiches filled with ham and cheese is another
good option.
 MISCELLANEOUS HORS D ‘OEUVRES
These are variety of food both hot and cold served as appetizers. The serving is smaller in unit size or
portion size that can be eaten with forks from small plates or with fingers.
1. Antipasto - Italian Appetizer. This includes the following:
 MISCELLANEOUS HORS D ‘OEUVRES

2. Bruschetta - slice of Italian bread that is

toasted, rubbed with brushed garlic, and drizzled
with olive oil, served with toppings like canapés.

3. Tapas - a small food item intended to be eaten

with wine or other drinks usually in bars. They
are served in a small portion intended to be eaten
immediately.
 MISCELLANEOUS HORS D ‘OEUVRES
4. Caviar – salted roe, or eggs, of the sturgeon. Any
product labeled caviar must come from sturgeon. Roe
from any other fish must be labeled as such (white fish
caviar)

5. Amuse Bouche (ah mews boosh) – a tiny appetizer or

hors d’ oeuvres offered to guest seated at their tables
either before or after they have ordered from the menu. It
is an opportunity to showcase an aspect of the chef’s
cooking style and talent and to welcome the guest.