2nd Quarter Exam Coverage PDF

**Appetizers** ### History 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 lobs...

**Appetizers** ### History 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. 2. **Hors D' Oeuvres**-is is small portion 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. **Canapé**- are made out of thin slices of bread in different shapes. The bread may be toasted, sautéed in butter or dipped in a well-seasoned mixture of egg, cheese, fish, or meat then deep-fat fried. It is a finger food consisting of three parts: a base, a spread or topping and garnish. They could be served hot or cold. There are no set recipes for the making of canapés. You may create your own combination of several different colored items on the cut pieces of bread, toasted or fried and biscuits etc. The larger canapés are termed as **ZAKUSKIS after the Chef Zakuski.** 4. **Relishes/Crudités**- are pickled item which are raw, crisp vegetables such as julienne carrots or celery sticks. Relishes are generally placed before the guest in a slightly, deep, boat shape dish. 5. **Petite Salad**- are small portions and usually display the characteristics found in most salad. 6. ***C*hips and Dips**- are popular accompaniments to potato chips, crackers, and raw vegetables. Proper consistency in the preparation is important for many dip. 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. 7. **Fresh Fruits and Vegetables --** are the simplest appetizer. Fruits are good appetizers because they give an attractive appearance, fragrance, appealing taste and delicious flavor. For example, you could serve a platter of thinly sliced cucumbers, chunks of red bell pepper and baby carrots. For a fruit tray, consider serving red and green grapes, as well as chunks of mango with toothpicks inserted in them. Since appetizers should always easy to pick up with the fingers, it should never be drippy or messy so you need to avoid certain fruits or veggies (for example, chunks of avocado or watermelon are probably not the best appetizer choices). 8. **Anything, Smaller (Finger foods)**- are varieties of appetizers wherein the only requirement is that you 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. Or, serve your favorite baked sweet potato fries with a mayonnaise-based dipping sauce. Individual quiches filled with ham and cheese are another good option. ### The following are examples of appetizers including the materials/ingredients on how to prepare them. ### Canap*é*s Consists of Three Parts 1. **Base** -- holds the spread and garnish. Crackers and toasts are firmer and give a pleasing texture and crispness to the canapé. -- -- -- -- -- -- -- -- -- -- -- -- 2. **Spread** - placed on top of the base so the garnish sticks to it without falling off. b. Flavored Cream Cheese-made from flavored butters, except cream cheese substituted for the butter. Mixture of cream and butter can be used. c. Meat or Fish salad spreads -- made from finely chopped meat or fish that are spreadable. Seasons should be checked carefully to make the spread more stimulating to the appetite. 3. **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. -- -- -- -- ### Guidelines for Assembling Canapés 1. **Good mise en place is essentials**. ### Assemble as close as possible to serving time. 3. ### Select harmonious flavor combinations in spreads and garnish such as: - Mustard and ham - Lemon butter and caviar - Pimiento cream cheese and sardines - Tuna salad and capers - Anchovy butter, hard cooked egg slice and olive. 4. ### Make sure that at least one of the ingredients is spicy in flavor. ### Use high quality ingredients. ### Keep it simple. ### Arrange canapés carefully and attractively on trays. ### Cocktails ### Kinds of Cocktail Appetizers -- -- -- -- -- -- -- -- -- -- ### Miscellaneous hors d 'oeuvres 1. **Antipasto** - Italian Appetizer. This includes the following: a. Cured meats -- Salami, prosciutto, bologna, boiled ham b. Seafood items-Canned items like sardines, anchovies, and tuna c. Cheeses -- provolone, mozzarella d. Hard cooked egg and stuffed eggs e. Relishes -- raw vegetables f. Mushrooms and other vegetables 2. **Bruschetta** - slice of Italian bread that is toasted, rubbed with brushed garlic, and drizzled with olive oil, served with toppings like canapés. 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. 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) 5. **Amuse Bouche (ah-mews-boosh)** -- 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. -- -- -- -- -- -- -- -- - Saves time by having everything ready to combine - Eliminates the chance of culinary disasters that occur from lack of preparation - Saves space on counters - *Mise en place* is easy. Being organized and prepared in the kitchen saves time and frustration. - Trying to multi-task between ingredient preparation and cooking could be a recipe for disaster.  Step 1 Step 2 Step 3 - Prepare sanitation bucket. - Prepare wash stations. - Sanitize counters and workstations. - Locate trash receptacles for waste food waste/scraping (no disposals in house!). - Clear counters of unnecessary items. Step 4 Step 5 Step 6 Step 7 Techniques used in pre-preparation - Washing - Peeling and scraping - Paring - Cutting - Grating - Grinding - Mashing - Sieving Importance of Selecting and Using Correct Equipment in Preparing Salad and Dressings -- -- -- -- -- -- -- -- -- -- - their function in the meal; and - ingredients used. Classifications of Salad according to their function in the meal: -- -- -- -- -- -- -- -- -- -- -- -- -- -- 1. **Green salads** -- must be fresh, clean, crisp and cold and well drained. Moisture and air are necessary to keep greens crisp. a. Leaves wilt because they lose moisture. Crispness can be restored by washing and refrigerating. The moisture that clings to the leaves after thorough draining is usually enough. b. Air circulation is essential so do not washed greens too tightly or pack too firmly. Refrigerate in colanders covered with clean damp towels, or in specially designed perforated plastic bins. These protect from drying while allowing air circulation 2. Vegetable, Grain Legumes and 3. **Bound salads** -- are mixture of foods that are held together or bound with a dressing usually a thick dressing like mayonnaise. The term bound is most often used for traditional mixtures of cooked protein, starch and vegetables items with mayonnaise like chicken salad, tuna salad, egg salad and potato salad. 4. **Fruit Salads** -- contain fruits as their main ingredients, like appetizer salads or dessert salads. 5. **Composed Salads** -- made by arranging two or more elements attractively on a plate. They are called composed because the components are arranged on the plate rather than being mixed together. They are elaborate and can be substantial in size, usually served as main courses or fruit courses rather than accompaniments or side dishes. 6. **Gelatin Salads** -- most gelatin products are made with sweetened prepared mixes with artificial color and flavor. But some professional cook used to prepare salads using unflavored gelatin relying on fruit juices and other ingredients for flavour *(K12 TLE-Cookery 9, First Edition, 2016).* #### Nutritive Value of Salad and Dressing -- -- -- -- -- -- -- -- #### Kitchen Accidents and Their Causes 1. **Cuts** are all too common in commercial kitchens because knives and other cutting implements are constantly in use. 2. **Burns** that occur in the commercial kitchen are two types: minor and serious. 3. **Falls** can cause some of the most serious injuries in the commercial kitchen. They may disable or incapacitate a person for life. Falls are caused by extreme carelessness, wet floors and aisles, spilled food or grease, and by torn mats or warped floor boards. 4. **Strains** may not be as serious as other types of injuries, but they are painful and can result in the loss of many working hours. They are caused by carrying loads that are too heavy and by improper lifting practices. #### Safety in the workplace #### Safety Practices in the Kitchen #### For Equipment: - First pull the plug. - Turn the gauge to zero in order to cover the edge of the blade - Do not touch the edge of the blade - Clean the blade from the center out. - Clean the inside edge of the blade with a stick that has a cloth wrapped around one end. #### For Sharp Utensils #### Avoid Burns #### Keep floor safe #### Lifting practices #### Housekeeping #### Personal Protective Equipment (PPE)