Quarter 2 Cookery 1 Midterm (Preparing Appetizers) PDF
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This document covers the preparation of appetizers, including tools, equipment, classification, and methods. It details various types of appetizers, such as canapés and hors d'oeuvres, and provides guidance on choosing and serving them.
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PREPARING APPETIZERS Tools And Equipment Occupational Health In Preparing And Safety Appetizers Plating And Storing Classification Of Appetizers Appetizers Methods Of Preparing Appetizers APPETIZERS Appetizers are small, delica...
PREPARING APPETIZERS Tools And Equipment Occupational Health In Preparing And Safety Appetizers Plating And Storing Classification Of Appetizers Appetizers Methods Of Preparing Appetizers APPETIZERS Appetizers are small, delicate, flavorful, and attractive portions of food or drinks served before or the beginning of a meal to stimulate the desire to eat TOOLS AND EQUIPMENT IN PREPARING APPETIZERS KITCHEN TOOLS BALL CUTTER BUTTER CURLER BUTTER KNIFE CAN OPENER CHANNEL KNIFE CONTAINERS CUTTING BOARDS EGG SLICER FORK FRENCH KNIFE GLASS MEASURING CUPS GRATER MEASURING CUPS MEASURING SPOONS MIXING BOWL MIXING SPOONS MULTI-PURPOSE KITCHEN SHEARS PASTRY BRUSH PARING KNIFE PEELER PORTION SCOOP POTATO MASHER RUBBER SPATULA SCRAPPER SPATULA SPOON STRAINER/ COLANDER TONG WIRE WHIP ZESTER KITCHEN EQUIPMENT REFRIGERATOR OVEN MICROWAVE OVEN CHILLER CLASSIFICATION OF APPETIZERS CANAPES (CAN’ A PAY) Appetizers are of different kinds. These are classified as to canapes, hors d eouvres, cocktails, relishes, chips and dips and many more. COMPONENTS OF CANAPE 1.Base 2.Spread 3.Main body 4.Garnish STYLES OF CANAPES 1. Banquet style 2. Ala carte HORS D’OEUVRES These are appetizers served after either hot or cold, smaller in portion size and can be eaten with for or fingers. COMMON EXAMPLES OF HOR D’EOUVRES 1. Cheese 1. Ham rolls 2. Cheese balls 2. Antipasto (an-tee- pas-to) 3. Devilled eggs 3. Liver pate (pah tay) 4. Shrimps KIND OF HOR D’EOUVRES Hot hor d’eouvres – are served between the soup and fish course and usually described as hot dish if served with small ala cart dish. EXAMPLES OF HOR D’EOUVRES Beef kebabs Meatballs Cocktails franks Mini eggrolls Cocktails Mini quiche sausages Oyster Rockefeller Drummettes Stuffed cream puffs Fried shrimps COCKTAILS These are made of seafood or fruit usually with a tart or tangy sauce, served chilled and often on a bed of crushed ice. RELISHES These are raw or pickled vegetables cut into attractive shapes served as appetizers CHIPS AND DIPS Accompaniments for raw vegetables, potato dips and crackers. Any mixture of spreads can be used as dips PETITE SALAD Small pieces of food such as pasta, meat fruits or vegetables that usually mixed with a dressing (as mayonnaise) or set in gelatine FRESH FRUITS AND VEGETABLES Fruits are often thought of as a dessert or snack but if fruits are combined with healthy and colorful ingredients, fruits play a whole new role as appetizers METHODS OF PREPARING APPETIZERS Preparing ingredients for appetizers 1. Washing fruits and vegetables 2. Peeling and trimming 3. Cacking eggs 4. Zesting and juicing citrus 5. Chopping chocolate CHOOSING THE APPETIZER 1. Vary the number of selections-based o the number of guests. 2. Pick from the different appetizer families. 3. Complement the main course. 4. Consider the aesthetics. 5. Include at least one convenience item. PREPARING APPETIZER Prepare enough for your guests Cook in advance Create appealing display SERVING APPETIZER Know when to serve the appetizer Serve some appetizers o trays Clear room around the simple appetizers Set drinks as well
