Appetizer Part 1 PDF

 What did you understand? 1. What is the lesson that we discuss last meeting? 2. What is the difference between cleaning and Sanitizing? 3. Give the steps in cleaning dishes. 4. What are the factors that affect cleaning process? Who I’m I? I am small and tasty, sometimes cold and someti...

 What did you understand? 1. What is the lesson that we discuss last meeting? 2. What is the difference between cleaning and Sanitizing? 3. Give the steps in cleaning dishes. 4. What are the factors that affect cleaning process? Who I’m I? I am small and tasty, sometimes cold and sometimes hot. You eat me before your main meal, What am I? Jumbled Letters  eisM ne ecalP A French term meaning "everything in its place" Mise en Place  npéacas Small, decorative, open-faced sandwiches Canapés  zptpeiear small food portions served to stimulate appetite Appetizer  lseerihs Pickled or raw vegetables served as appetizers Relishes rHos d’reuovse Small savory dishes served as starters or finger foods Hors d’oeuvres Appetizer Bryan V. Azures  what is an appetizer ? Why do you think appetizers should be served in small portions??  Appetizer A foods which stimulate the appetite, through their attractive appearance, fragrance, or appealing flavor. It is a small piece or a portion of highly seasoned food, usually served before a meal to induce and stimulate one’s appetite. History of Appetizer  History Appetizers originated with the Athenians in the early third century B.C. unpopular due to the lack of a main course. In the nineteenth century, structured meals increased the popularity of appetizers. Aperitifs were introduced by the Romans as alcoholic drinks term "appetizer" became common in America and England in the 1860s, replacing "hors d'oeuvres". Appetizers were once served between the main course and dessert but later became a pre-meal offering. 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. 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 easily. Kitchen Tools and Equipment Used in preparing appetizers Kitchen Tools and Equipment 1. Ball Cutter - sharp edged scoop for cutting out balls of fruits and vegetables 2. Rubber spatula - used to scrape off contents of bowls 3. Channel knife - small hand tool in making garnishes Kitchen Tools and Equipment 4. Spatula - used for manipulating foods like spreading 5. Wire Whip - used for mixing thinner liquids. 6. Zester - used to remove zest or citrus peels in thin strips. Kitchen Tools and Equipment 7. French knife - for chopping, slicing and dicing 8. Paring knife - used for trimming and paring fruits and vegetables. 9. Butter curler - used for making butter curls. Kitchen Tools and Equipment 10. Cutting board - board for cutting fruits and vegetables 11. Kitchen shear - cutting device for ingredients like scissors 12. Potato Masher - designed to press potato and cooked vegetables 13. Chiller - for keeping cold foods chilled for service 14. Oven - for baking Other Tools and Equipment used in Preparing Appetizers 1.Measuring spoons 6. Paring knife 2.Measuring cups 7. Fork 3.Glass measuring cup 8. Container 4.Mixing bowls 9. Cooking range/stove 5.Mixing spoon 10.Refrigerator 11.Strainer/colander Classification of Appetizers  Classification of Appetizers 1. Cocktails are usually juices of orange, pineapple, grapefruit or tomatoes served with cold salad dressings. It may be in the form of a fruit or vegetable juice mixed with little alcoholic beverage or seafood like shrimps, crabs, or lobsters served with slightly seasoned sauce.  Classification of Appetizers 2. Hors D' Oeuvres refers to small portions of highly seasoned foods. It is a combination of canapés, olives, stuffed celery, pickled radishes, and fish. It is served on individual plate when guests are seated Sometimes this is simply placed on a platter and passed around. Hors d'oeuvres are served cold or hot.  3. Canapés made out of thin slices of bread in different shapes. They could be served hot or cold. There are no set recipes for the making of canapés. The larger canapés are termed as ZAKUSKIS after the Chef Zakuski.  Classification of Appetizers 4. Relishes/Crudités Fresh or pickled item which are raw, crisp vegetables cuts such as julienne carrots or celery sticks. Relishes are generally placed before the guest in a slightly, deep, boat shape dish.  Classification of Appetizers 5. Petite Salads are small portions of salads and usually display the characteristics found in most salads.  Classification of Appetizers 6. Chips and Dips 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.  Classification of Appetizers 7. Fresh Fruits and Vegetables are the simplest appetizers. Fruits are appetizers because they give an attractive appearance, fragrance, appealing taste and delicious flavor. Since appetizers are always easy to pick up with the fingers, they should never be drippy or messy.  Classification of Appetizers 8. Finger foods 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.  EXAMPLES OF APPETIZERS INCLUDING THE MATERIALS/ INGREDIENTS ON HOW TO PREPARE CANAPÉS 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 Garnish Spread Base Canapés Consists of Three Parts Base It holds the spread and garnish. Crackers and toasts are firmer and give a pleasing texture and crispness to the canapé. Suggestions for canapé bases  Base Bread Toast Tiny cutouts cutouts Crackers Melba toast unsweetened pastry shells Tortilla Cups Miniature Tiny Polenta chips biscuits pancakes biscuits cutouts  Spread Flavored Meat or Fish butter salad spreads Flavored Cream made from finely made from Cheese chopped meat or fish softened made from flavored that are spreadable. butters with butters, except cream Seasons should be flavorings. cheese is substituted for checked carefully to the butter. Mixture of make the spread cream and butter can be more stimulating to used. the appetite.  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 B. FISH C. MEATS D. AND RELISHES Radish Slices Smoked fish Turkey Cheese Pickled Onions Smoke Salmon Ham hard cooked egg Chutney Shrimp Salami slices Parley Caviar Roast Tomatoes Shrimp Beef Olives Tuna Flakes Chicken Pickles Sardines Asparagus Tips Lobster / Cucumber Slices Chunks or Pimiento slices Guidelines For Assembling Canapés 1. 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. 2. Select harmonious flavor combinations in spreads and garnish such as: a. Mustard and ham b. Lemon butter and caviar c. Pimiento cream cheese and sardines d. Tuna salad and capers e. Anchovy butter, hard cooked egg slice and olive 3. Make sure that at least one of the ingredients is spicy in flavor. A bland canapé has little value as an appetizer. 4. Use high quality ingredients. Leftovers can be used for canapés, but they must be carefully handled and stored to retain freshness. 5. 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. 6. 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  Cocktails Cocktail 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.  Kinds of Cocktail Appetizers 1. Oyster and 2. Shrimp the 3. Crab Clams on half shell  Kinds of Cocktail Appetizers 4. Lobster 5. Fruits 6. Firm flaked white fish Relishes/ Crudités Croo dee tays  Relishes/Crudités Relishes are raw or pickled vegetables cut into attractive shapes served as appetizer. Relish comes from the French word “reles” which means remainder or leftover. Relishes include two categories:  Relishes/Crudités 1. Raw vegetables with dips - These are known as crudités (croo dee tays). “Provide examples of raw vegetables that can be used for this.” Cru in French means "raw".  Relishes/Crudités Common bite size, cut raw vegetables served with dips are: a. Celery b. Radish c. Green and Red Pepper d. Zucchini  Relishes/Crudités Common bite size, cut raw vegetables served with dips are: e. Cucumber f. Cauliflower g. Broccoli Florets h. Broccoli Stems  Relishes/Crudités 2. 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/Crudités  Relishes/Crudités 3. Pickled items. Includes variety of items like cucumber pickles, olives, watermelon pickles, pickled peppers, spiced beets, and other preserved fruits and vegetables.  hors d 'oeuvres “oar derv”  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.  Miscellaneous hors d 'oeuvres 1. Antipasto Seafood items - Canned items like sardines, anchovies, and tuna  Miscellaneous hors d 'oeuvres 1. Antipasto Cheeses - provolone, mozzarella  Miscellaneous hors d 'oeuvres 1. Antipasto Hard cooked egg and stuffed eggs Relishes - raw vegetables Mushrooms and other vegetables  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.  Miscellaneous hors d 'oeuvres 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  Miscellaneous hors d 'oeuvres 5. Amuse Bouche – 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.  What have you learned about the lesson that we discussed today?  What different classification of appetizers? What are the parts of Canapés? Group Activity  Group Activity Direction: The class will be divided into two groups, and each member of the group will be assigned a number. For each question, as the wheel selects a number, the member assigned to that number will race to grab the object on the table. The first person to grab the object will have the chance to answer.