TLE9-L2.pdf

PREPARE APPETIZERS Lesson 2  OBJECTIVES Define what constitutes an appetizer. Identify and classify different types of appetizers based on ingredients and preparation methods. Demonstrate the ability to classify and categorize different appetizers correctly. Appreciate the varie...

PREPARE APPETIZERS Lesson 2  OBJECTIVES Define what constitutes an appetizer. Identify and classify different types of appetizers based on ingredients and preparation methods. Demonstrate the ability to classify and categorize different appetizers correctly. Appreciate the variety and significance of appetizers in a meal  LET’S WATCH! SOME EXAMPLES Appetizer is a small portion of hot or cold food meant to stimulate the appetite and served as the first course of the meal. French term “Hors d'œuvre” appetizer or starter is a small dish served before a meal in European cuisine. Generally classified as: HOT and COLD Classification of Appetizer Appetizer may be classified according to ingredients; COCKTAIL APPETIZER VEGETABLES & FRUIT TRAY VOL-AU-VENTS feature a variety of vegetables and fruits arranged in an eye-pleasing looks like a small pot with a lid Usually consists of shrimps, and is filled with a cream- lobster, crab meat, shellfish, fashion and are often accompanied sauce based filling of fruits as well as fruits and by a dip or spread. vegetables, chicken, fish or vegetables juices. other meat  CHIPS AND DIPS RELISHES/CRUDITÉS PETITE SALAD informal appetizers made with Sliced or Julienned vegetables, These are small pieces of food softened cheese, sour cream, bean black olives, green olives, peanut, (such as pasta, meat, fruit, or puree, of foods of similar chips and shrimps cropeck vegetables) usually mixed with a consistency flavored to dressing (such as mayonnaise) complement crisp, bite-size foods that are dipped into the product.  Canapé COLD HORS D’ OEUVRES tiny, open-faced sandwiches consisting of a piece of bread or are bite-size, tasty food that may be toast or a cracker topped with a served as raw or uncooked. savory spread (such as caviar or cheese)  TAPAS HOT HORS D’ OEUVRES are hot finger foods from Spain small-one or two-bite savory served with alcoholic drink. As light items that are served before a snacks during happy hour or as dinner, usually accompanied by appetizers before the main course. cocktails. HOT APPETIZER Requires cooking or heating, served warm or hot. COLD APPETIZER Requires no to less cooking, served cold or raw and fresh.  Finger Foods presented on a platter, examples are small tarts, sliced veges, or stuffed mushrooms.  Cold Platter single type or mixed, platter of raw sliced vegetables,fruits and cold meats with dips.  Filled pastry shell shells filled with cheese, stews, meat, poultry, and vegetables. Brochettes or Kebab Stiffed Potato Skin combination of meats served made from hollowed out on small skewers. potatoes which are filled with cheese, bacon, and chives then baked/broiled. ASSIGNMENT 1: A.IDENTIFY THE PARTS OF Parts of Appetizer APPETIZER. B.WHY APPETIZER IS PART OF A MEAL SET? And HOW IMPORTANT IT IS? (Min of 5 and max 10 sentences.)  Parts of Appetizer FILLING GARNISH Main component of the canape, any food item or combination of food item that adds texture, items placed on top of the color and appeal. must be spread edible. BASE SPREAD holds the spread and garnish, placed on top of the base so the mostly made of bread garnish sticks to it without falling off and adds mpisture.