Appetizers and Their Role in Meals

Preparing Appetizers and Hors d'oeuvres

• This self-paced module covers the competency for preparing and presenting appetizers and hors d'oeuvres.
• It is part of the Cookery NC II: Preparing Cold Meals cluster.
• The module provides knowledge and skills needed to perform the procedures for preparing appetizers and hors d'oeuvres properly.

UNIT 1: Introduction to Appetizers and Hors d'oeuvres

• At the end of this unit, students will be able to identify different types of appetizers and hors d'oeuvres.
• Determine the quality of ingredients for preparing them.
• Handle ingredients safely.
• Perform personal safety procedures in the kitchen.

LESSON 1: Types of Appetizers and Hors d'oeuvres

• An appetizer is a small food item intended to stimulate one's appetite, often the first dish in a multi-course meal.
• It's traditionally prepared by the garde manger or pantry chef.
• The word "appetizer" is now used interchangeably with "hors d'oeuvres."
• In classic French dining, hors d'oeuvres are small food items served on trays or platters.
• Another French term for appetizer is "amuse-bouche" or "amuse-gueule", which means "gratify the mouth".
• It’s usually a smaller version of a dish served after the order was taken.
• Appetizers are now also served as individual dishes, not connected to a meal.

TOPIC 1: Common Types of Appetizers and Hors d'oeuvres

• Appetizers can be classified by ingredients and preparation methods.
• Common types include canapés, tapas, antipasti, and cocktails.

CANAPÉ

• Open-faced, bite-size sandwiches usually served cold.

TAPAS

• Small portions of Spanish dishes, often served with wine or other beverages.

ANTIPASTI

• Any traditional Italian appetizer dish, including canapés and bruschetta.

COCKTAILS

• Appetizers or hors d'oeuvres served cold with an acidic sauce. Seafood, fruits, and vegetables are common ingredients.

TOPIC 2: Common Appetizer and Hors d'oeuvre Ingredients

• Each type of appetizer has unique components.
• Using quality ingredients is key to good-tasting appetizers.
• Important reminders for selecting fresh and prime ingredients are given.

Common Baked Items

• Breads, toasts, crackers, biscuits, pita bread, pastry shells, and blinis.
• Breads should have thin, smooth golden-brown crusts.
• They should spring back when pressed, be glossy inside with bubbles/ air pockets, and have no sour/yeasty odor.

Common Protein-Rich Products

• Cured meats (ham, salami, prosciutto, bologna).
• Cheeses (soft, semi-soft, hard).
• Meat and poultry (roasted, smoked, grilled, poached).
• Seafood (fresh, smoked, baked, canned).
• Eggs.
• Cream cheese soft consistency. Hard-boiled eggs are without green pigment surrounding the yolk, firm but not tough.
• Fish should have clear, slightly bulging eyes, shiny metallic bodies, tight closed shells.
• Scallops should be dry, and shrimp/prawn/crayfish have firm shells, grey bodies, intact heads.
• Caviar should not look watery or oily and should be free from strong fishy smell.

Common Vegetables

• Celery, cucumber, cauliflower, broccoli, lettuce, radish, carrots, zucchini, bell peppers, tomatoes, microgreens, scallions
• Pickled olives, chutneys, pickle/dill cucumber.
• Raw or fresh items have bright colors and bodies that are free from any insect damage and blemishes.
• Items should be free from dirt, cracks and side-roots.
• Leafy/root vegetables should have bright colored and crunchy leaves free from damages/dirt

UNIT 2: Preparing and Plating Appetizers and Hors d'oeuvres

• This unit covers preparing and plating common appetizers according to standards.
• It also includes identifying current plating trends for appetizers.

TOPIC 1: Preparing Canapés

• Canapés, a popular hors d'oeuvre type, consist of three main components: base, spread, and garnish.
• The base could be bread, toast or pastry.
• Spreads such as butter, mayonnaise or cream cheese hold toppings in place and add flavor.
• Garnishes, which can be a single item or combination, add height, texture, flavor, and color.
• Preparation tips: prepare base, spread and garnish ahead to avoid sogginess and dryness. Assemble canapés close to serving time. Cover and refrigerate finished trays.

Choosing Spreads and Garnishes for Appealing Combinations

• Suggestions with complimentary flavors include: mustard butter and ham, lemon butter and caviar, pimiento cream cheese and sardine, horseradish butter and smoked salmon/ tongue, tuna salad and capers, and anchovy butter and hard-cooked egg slice and/or olive.
• At least one of your ingredients should be savoury.
• Leftover food used as garnish should be handled properly and safely to maintain quality.
• Avoid making too elaborate arrangements.
• Arrange canapés neatly on the tray.

TOPIC 2: Preparing Tapas

• Tapas are traditionally served in small plates with a beverage, usually wine.
• Tapas include both hot and cold options and can be categorized/classified this way.

HOT TAPAS

• Examples: Croquettes, Calamari, Patatas Bravas.

COLD TAPAS

• Examples: Gazpacho, Pan con Tomate, Spanish Tortilla.

TOPIC 3: Preparing Antipasti

• Antipasti is an Italian term for appetizers. This can include any hors d’oeuvre of Italian origin, but common examples are bruschetta and cold antipasto platters.
• Bruschetta are larger versions of canapés. Usually, it's a piece of bread rubbed with crushed garlic and drizzled with olive oil.
• A cold antipasto platter is an assortment of flavorful dishes, like cured meats, cheeses, canned/processed seafood, eggs, pickles/vegetables, mushrooms, and cooked beans, arranged attractively.

GUIDELINES FOR PREPARING ANTIPASTI

• Prepare base, spread, and garnish for bruschetta ahead of time.
• Assemble bruschetta just before serving.
• Use several kinds of cured meats and cheeses.
• Include sliced bread/sticks and garnishes like honey drizzled figs.
• Use preserved vegetables/fruits to add color, sweetness.
• Allow for easy food pickup.
• Use a visually appealing platter.

Antipasti Platter Ingredients and Procedure

• List of ingredients: prosciutto, farmer's meatloaf, cream cheese, gruyere, emmanthal, parmesan, pickled olives, cucumber, cherry tomatoes, grapes, nuts, jam, baguette/cracker.
• Procedure: prepare ingredients, arrange them creatively on a board or platter.

TOPIC 4: Preparing Cocktails

• Cocktails are cold appetizers/hors d'oeuvres served with a tangy sauce.
• Common cocktail ingredients often include fruits, vegetables, and seafood.

GUIDELINES FOR PREPARING COCKTAILS

• Prepare items close to serving time.
• Arrange oysters, clams on bed of ice. Dips can be on a separate container on the side of the plate.
• Seafood (cocktail) dips can be presented on the same glass as the topping.
• Add lemon juice to fruit mixtures for a tangy, acidic flavor.
• Use liqueurs to add flavor to cocktails, especially those with fruit mixtures.

Plating Appetizers and Hors d'oeuvres

• Plating appetizers and hors d'oeuvres allows kitchen staff to express creativity and artistry.

TOPIC 1: Common Appetizers and Hors d'oeuvres Plating Styles

• Common plating styles include stacked toppings, wrapped or rolled fillings, carved fruits/mashed root shapes, skewered/marinated meats and vegetables, dishes in cups, and items arranged on platters.

GUIDELINES FOR HOLDING AND STORING APPETIZERS AND HORS D'OEUVRES

• Assemble appetizers and spread, or sauce, simultaneously.
• Assemble and plate appetizers/hors d'oeuvres close to serving time.
• Stacking items should use covers. Hot food in warm containers/steam tables, cold food on refrigerated tables.
• Use refrigerated trays, containers for garnishes, crackers, dips, or chips. Use air-tight containers for storing.

Storing Cold Cuts, Cheeses, Fruits, Vegetables, Pickles

• Use wax paper/plastic wrap for storing cheeses.
• Clean/wash fruits and vegetables before storing in a crisper drawer.
• Follow manufacturer's instruction for storing processed items, ensure items cooled to room temperature before storing.

Test your knowledge about appetizers and their significance in meal preparation. This quiz covers various terms, roles, and classifications associated with appetizers in culinary arts. Perfect for food enthusiasts and culinary students alike!