UC 3 Prepare Appetizers PDF

Preparing Appetizers and Hors d'oeuvres Preparing Appetizers and Hors d’oeuvres covers the competency required to prepare and present appetizers and hors d’oeuvres. This self-paced module is part of the cluster Cookery NC II: Preparing Cold Meals. In this module, we will present to you the knowled...

Preparing Appetizers and Hors d'oeuvres Preparing Appetizers and Hors d’oeuvres covers the competency required to prepare and present appetizers and hors d’oeuvres. This self-paced module is part of the cluster Cookery NC II: Preparing Cold Meals. In this module, we will present to you the knowledge and skills that you must have in order to perform the procedures for preparing appetizers and hors d’oeuvres properly.  UNIT 1: Introduction to Appetizers and Hors d'oeuvres At the end of this module, you should be able to: 1. Identify the different types of appetizers and hors d’oeuvres; 2. Determine the quality of ingredients for preparing appetizers and hors d’oeuvres; 3. Handle appetizer and hors d’oeuvres ingredients safely; and 4. Perform personal safety procedures in the kitchen. LESSON 1: Types of Appetizers and Hors d'oeuvres An appetizer is a small food item intended to stimulate one’s appetite. Generally, an appetizer is defined as the first dish in a multi- course, sit-down meal traditionally prepared by the garde manger (gard- mahn-zhey) or the pantry chef. The word appetizer is now being used interchangeably with the term hors d’oeuvres (awr-durv). In classic French dining, hors d’oeuvres are small food items served on passed-around trays or on attractively-arranged platters during receptions and cocktail events. Another French term used to refer to appetizers is amuse bouche (ah-mooz-boosh) or amuse gueule (ah-mooz-gœl) which means “gratify the mouth”. Amuse-bouche or amuse-gueule is usually a smaller version of a dish served after the order was taken. From being just the first dish in a multi-course meal, appetizers are now also being served as individual dishes, not connected to a meal, during events and gatherings. TOPIC 1: Common Types of Appetizers and Hors d’oeuvres There are numerous appetizer recipes today. However, appetizers may be classified according to the ingredients they are made up of and the method they are prepared and presented. The following are some of the most common types of appetizers: TOPIC 2: Common Appetizer and Hors d’oeurve Ingredients Each type of appetizers has specific components that make them unique from each other. However, there are food items that are commonly used as ingredients for preparing appetizers. In addition, using quality ingredients is the first step in preparing good-tasting appetizers. The following are important reminders for selecting fresh and prime appetizer ingredients. Baked items for appetizers and hors d'oeuvres preparation should be: Breads should have thin, smooth and uniformly golden- brown crusts. Breads should spring back when pressed using the fingers. Breads should be glossy inside having bubbles or air pockets of varying sizes. These bubbles show that the dough was not over-worked resulting to a lighter bread. Baked items should have no trace of sour or yeasty odor. When selecting protein-rich ingredients for preparing appetizers and hors d'oeuvres, you should ensure that: Cream cheese has a smooth and soft consistency. Hard-boiled eggs does not have green pigment surrounding the yolk. Meat is fresh and does not have a foul odor. Meat cuts are firm but not tough. Fish should have clear and slightly bulging eyes and metallic, shiny bodies. The shell of mollusks (oyster and clams) are tightly closed. Scallops should be packed vacuum-sealed and dry. Shrimps, prawns and crayfish should have firm shells, grey in color and with heads intact. Caviars should not look watery or oily and should be free from strong and fishy smell. When selecting fresh and pickled vegetables, you should make sure: Raw and fresh items should have bright colors and bodies that are free from insect injury and blemishes. Beans and root vegetables should be free from dirt, cracks and side- roots. Leafy vegetables should have bright-colored and crunchy leaves free from damage and dirt. Containers should be unchipped and clean. Pickles should rest in a clear liquid, not black nor cloudy. Items should be free from molds and off-odor. Pickled items should not be slippery and mushy. UNIT 2: Preparing and Plating Appetizers and Hors d'oeuvres At the end of this module, you should be able to: Prepare common types of appetizers properly; Plate and serve common appetizer dishes according to standards; and Identify the current trend in plating appetizer dishes. TOPIC 1: Preparing Canapés Canapés are considered as one of the most varied and common types of hors d’oeuvres today. They are usually served in bite-size portions which allows easy handling and eating. This type of hors d’oeurve consists of three components: The following are important reminders for preparing canapés: Prepare all the base, spread and garnish ahead of time especially when preparing hors d’oeuvres for large events or functions. Assemble canapés as close to serving time as possible to avoid bases from getting soggy and spread and garnishes from getting dry. As soon as you have finished a tray of appetizers, cover it and refrigerate for a short time.  Choose spreads and garnishes with complimentary flavors. Examples of appealing spread and garnish combinations are: o Mustard butter and ham o Lemon butter and caviar o Pimiento cream cheese and sardine o Horseradish butter and smoked salmon/ tongue o Tuna salad and capers o Anchovy butter and hard-cooked egg slice and/or olive  At least one of your ingredients should be savoury. Leftover food to be used as garnish should be handled properly and safely to maintain quality. Avoid making too elaborate arrangements. It is more important for the canapé to stand and hold even when taken by the diners. Arrange the canapés neatly on the tray. Prosciutto Crostini Ingredients: Procedures: Crostini slices Olive oil 1.Whip the cream cheese until smooth. Prosciutto slices 2.Transfer to a piping bag. Cream cheese 3.Pipe into the crostini. Balsamic dressing Salt 4.Layer with lettuce and prosciutto slices. Pepper 5.Drizzle with oil. 5-10 slices (1/4 inch) 6.Plate and garnish as desired. 3 Tbsp 7.Serve immediately. 5-10 slices ½ cup As needed To taste To taste TOPIC 2: Preparing Tapas These food items were traditionally served accompanied with wines or any beverage in Spanish local bars. Back then, tapas were served to give local pub-goers something to eat with their drinks while letting the time pass. There are various recipes of tapas today. These can be classified into two types: Gazpacho Procedure: 1. Combine all ingredients together in a food processor. 2. Puree for 1 minute, or until the mixture reaches a thick and smooth consistency. 3. Taste and season the mixture, if needed. 4. Refrigerate in a sealed container for 4 hours or until completely chilled. 5. Serve cold and garnish as desired. Potato Croquettes Procedure: 1. Season the potato with salt and pepper. 2. Scoop out portions out balls and flatten them with your hands. 3. Place the cheese cubes at the center and cover them with mashed potato. 4. Whisk the egg whites and season with salt and pepper. Using egg yolks will darken the croquettes during frying. 5. Dip each ball in the egg white and let the excess drip off. 6. Then roll them in the breadcrumbs. 7. Heat a deep fryer or a big stockpot with two inches of oil to 140 ºF or 375ºC. 8. Fry the croquettes until golden and crispy. 9. Drain on a paper towel to remove excess oil. TOPIC 3: Preparing Antipasti Basically, antipasti (antipasto, singular) is the Italian term for appetizers. This can be any hors d’oeuvre of Italian origin, but the common items include bruschette and cold antipasto platters. Bruschette are larger versions of canapé. Traditionally, it is as a piece of bread rubbed with crushed garlic and drizzled with olive oil. However, several variations emerged as bruchette becomes popular around the world. Meanwhile, a cold antipasto platter is an assortment of flavorful items arranged in a platter or a plate. A cold antipasto platter may include the following items: Cured meats (salami, prosciutto, bologna and boiled ham); Canned or processed seafood items (sardines, anchovies and tune); Cheeses (mozarella and provolone); Eggs (hard-cooked and stuffed); Relishes and pickled vegetables; Mushrooms and vegetables cooked a la Grecque (in vinegar/ lemon juice and olive oil); and Cooked dried beans and other firm vegetables soaked in a flavorful vinaigrette. Antipasti Platter Procedure: 1. Prepare the ingredients. 2. Arrange them creatively on a cheeseboard or a platter. TOPIC 4: Preparing Cocktails Cocktails are appetizers or hors d'ouvres that are usually served cold with a tangy sauce. Common cocktail ingredients include fruits, vegetables and seafood such as shrimp, oysters, clams, crabs, lobsters and flaked fish. Plating Appetizers and Hors d'oeuvres Plating appetizers and hors d’oeuvres give the kitchen staff an avenue to express their creativity and artistry. For this reason, the list of the different appetizers and hors d’eouvres plating styles is almost endless. TOPIC 1: Common Appetizers and Hors d’oeuvres Plating Styles Despite the many ways the number of appetizer and hors d’oeuvres recipes can be presented, plating styles can be distinct and common to certain dishes. The following are some of the most common ways of plating or presenting appetizers some appetizer and hors d’oeuvre recipes.