classification of appetizers.pptx
- 3. are usually juices of orange, pineapple, grapefruit or tomatoes served with cold salad dressings.
- 4. 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.
- 6. Whiskey Sours The Big Jamo
- 8. French term meaning “outside the work”
- 9. is small portion of highly seasoned foods, it is a combination of canapés, olives, stuffed celery, pickled radishes, and fish.
- 10. It is served on individual plate when guests are seated.
- 11. Sometimes this is simply placed on a platter and passed around. Hors d’oeuvres are served cold or hot.
- 14. are made out of thin slices of bread in different shapes.
- 15. 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.
- 16. It is a finger food consisting of three parts: a base, a spread or topping and garnish.
- 17. They could be served hot or cold. There are no set recipes for the making of canapés.
- 18. You may create your own combination of several different colored items on the cut pieces of bread, toasted or fried and biscuits etc.
- 19. The larger canapés are termed as ZAKUSKIS after the Chef Zakuski.
- 22. are pickled item which are raw, crisp vegetables such as julienne carrots or celery sticks.
- 23. Relishes are generally placed before the guest in a slightly, deep, boat shape dish.
- 25. Savory Crab Dip with Crudité Caesar Dip with Crudités
- 28. are small portions and usually display the characteristics found in most salad.
- 29. Petite Endive Salad Parmesan Crisp Bowls with Israeli Salad
- 32. are popular accompaniments to potato chips, crackers, and raw vegetables.
- 33. Proper consistency in the preparation is important for many dip.
- 34. 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.
- 38. Fruits are good appetizers because they give an attractive appearance, fragrance, appealing taste and delicious flavor.
- 39. For example, you could serve a platter of thinly sliced cucumbers, chunks of red bell pepper and baby carrots.
- 40. For a fruit tray, consider serving red and green grapes, as well as chunks of mango with toothpicks inserted in them.
- 41. 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).
- 44. 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.
- 45. 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.
- 46. 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.
- 48. 1. Which of the following are kinds of food that’s usually served before a meal to stimulate one’s appetite? a. Appetizer b. Aperitifs c. Hors d’ oeuvres d. Relishes
- 49. 2. What kind of appetizer is small portion of highly seasoned foods? a. Anything smaller b. Crudités c. Hors d’ oeuvres d. Petite salad
- 50. 3. How will you recognize appetizer from other food? a. It has a sweet taste b. It served in small quantities c. It served hot d. It has a garnish
- 51. 4. Which of the following appetizers are usually form of a fruit or vegetable juice mixed with little alcoholic beverage? a. Canapé b. Cocktail c. Chips and dips d. Hors d’ oeuvres
- 52. 5. All these are characteristics of appetizers, EXCEPT a. Attractive b. Appealing flavor c. Fragrance d. Sweet flavor