Appetizers Lesson 2

Objectives of Lesson 2

• Define appetizers as small portions of food served to stimulate the appetite and initiate the meal.
• Identify and classify appetizers based on ingredients and methods of preparation.
• Demonstrate the ability to accurately categorize different appetizers.
• Recognize the variety and importance of appetizers in a meal.

Types of Appetizers

• Appetizers are typically classified into two main categories: HOT and COLD.
• French terminology refers to appetizers as "Hors d'œuvre," indicating small dishes served prior to a meal.

Examples of Appetizers

• Cocktail Appetizers: Often include seafood such as shrimp and crab, and may feature fruit and vegetable juices.
• Vegetable & Fruit Tray: An assortment of visually appealing vegetables and fruits, usually served with dips.
• Vol-au-vents: Puff pastry dishes filled with cream-based sauces and various other ingredients like meat or vegetables.
• Chips and Dips: Informal appetizers with softened cheese or bean puree designed for dipping.
• Relishes/Crudités: Sliced vegetables or olives served to accompany various dishes.
• Petite Salad: Small portions of mixed food items dressed in sauces like mayonnaise or vinaigrettes.
• Canapé: Tiny open-faced sandwiches made from bread or crackers topped with a savory spread.
• Cold Hors d' Oeuvres: Bite-sized snack items typically served raw or uncooked.
• Tapas: Spanish-style finger foods served as snacks or appetizers.
• Hot Hors d' Oeuvres: One or two-bite savory items served warm before the main course.

Cold vs. Hot Appetizers

• Cold Appetizers: Require little to no cooking, served chilled or fresh.
• Hot Appetizers: Require cooking or heating, served warm.

Presentation Styles

• Finger Foods: Items presented on platters for easy picking, such as tarts and stuffed vegetables.
• Cold Platters: Feature single or mixed varieties of raw vegetables, fruits, and cold meats alongside dips.
• Filled Pastries: Pastry shells stuffed with a variety of fillings, including cheeses and meats.
• Brochettes or Kebabs: Meats presented on skewers for easy consumption.
• Stuffed Potato Skin: Hollowed potatoes filled with cheese and other ingredients, baked or broiled for texture.

Parts of an Appetizer

• Filling: The main component of canapés, consisting of the food item placed on top of the base.
• Garnish: Provides texture, color, and visual appeal; must be edible and complements the appetizer.
• Base: The foundation, usually made of bread, that supports other components.
• Spread: Adds moisture and flavor, applied to the base to help the garnish adhere.