Appetizers Lesson 2

Study Notes

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.

Description

This quiz covers the fundamentals of appetizers, including their definition, types, and significance in a meal. You will learn to identify and classify different appetizers based on ingredients and preparation methods. Test your knowledge on this essential course component.