appetizer.ppt
- 1. What is an Appetizer?
- 2. Appetizer An appetizer is a way to start a dinner course or a meal. It’s often referred to as a starter or canapes. Are small portion of food items, serve, as the first course to stimulate the appetite. They may be serve in liquid or solid form. It is important that an appetizer should be colourful, dainty, decorated and well presented.
- 3. Appetizer These are designed to be eating without silverware in the majority of cases. However, there are times that they will require a spoon or fork, usually a small one. There are multiple types of appetizers. Some are created for one-bite snacks and others help to prepare you for the next course that comes along at a dinner party. The whole point of appetizers is to peak your appetite for the next meal coming along.
- 4. Appetizer Categories: Cocktails Canapé Hors D’ Oeuvres Relishes/Crudités Petite Salad Chips and Dips Fresh Fruits and Vegetables
- 5. 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. They must be freshed in appearance and arranged attractively to have an eye appeal. Cocktail should be serve in cocktail glasses.
- 6. Canapés are small, decorative meals to start your menu. They’re usually eaten in just one bite, and the name comes from the French for the couch. No, that’s not because they can be eaten on the couch. The way the garnish and food sit on a piece of bread or a cracker is a similar way people sit on a couch.
- 7. Canapés Components Base Spread Topping Garnish
- 8. Base Traditionally bread a) White, wheat, b) Soft bread, toasted Crackers Vegetables/fruit Must be strong enough to support.
- 9. Spread Compound butters. Flavored cream cheese, mayonnaise. Bound salads – eggs, chicken, (must be fine cut).
- 10. Toppings Can be main flavoring or accompaniment. Must harmonize with other flavors. (smoked fish/meat). Cheese, vegetables, fruit.
- 11. Garnish Caviar, capers, chives, olives ,nuts, fruit. Must harmonize, be proportional, and be consistent in size and placement.
- 12. Hors D’ Oeuvres Refers to small portions of highly seasoned foods. Bite size. The hors d’oeuvres are usually eaten by hand or with as little silverware as possible. In some cases, it can be served without a meal at all. This is common for cocktail parties and receptions. It is served on individual plate when guests are seated. Sometimes this is simply placed on a platter and passed around.
- 13. Hor d’Oeurves can be dips, spreads, pastries, olives, or nuts. They can be based around eggs, fruits, cheeses, meats, vegetables, seafood, and breads. Almost anything served in portions, that can be eaten with the fingers, will qualify as an hor d’oeurve.
- 14. Presentation Eye appealing and creative. Harmonizing flavors and colors. Simplicity / elegance.
- 15. Service Styles
- 17. 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.
- 18. Hors D’ Oeuvres If you are preparing food for a cocktail party, make sure that your appetizers or hor d’oeurves are finger foods only. You do not want to serve food that needs to be eaten with utensils, as that will become difficult for your standing guests to eat. If your guest has to put their plate down to cut the food, that would also not be considered appropriate or polite.
- 19. Petite Salad are small portions and usually display the characteristics found in most salad.
- 20. Chips 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.
- 21. 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. Fruit and vegetable types of appetizers are among the healthiest of options. They involve no meat in the majority of cases, usually using raw fruits and vegetables to help create mouth-watering dishes.
- 22. Presentation of Appetizers Presentation is an important part of serving appetizers .They should look as tempting as they taste. Use colorful serving platters and baskets. Garnish with fresh herbs, fresh fruits, or even flowers. Use food items for containers as well. For instance, you can serve fruit in a watermelon bowl, soup or dips in a bread bowl, or you can even prepare a spicy stuffing in a bell pepper creating stuffed peppers as an appetizer.
- 23. Presentation of Appetizers Location is a vital part of the presentation of appetizers. Arrange your platters and bowls throughout the room, otherwise your guests will be crowded around the buffet table. This will discourage conversation and encourage an uncomfortable setting. In addition, you should make sure that you have enough napkins on hand for your guests. Appetizers tend to get quite messy, especially if they are “finger food.”
- 24. APPETIZER Appetizers are used primarily to whet the appetite and to stimulate the flow of the gastric juice, not to satisfy hunger. To accomplish this function, appetizers must be attractively prepared, temptingly flavored, and properly served.
- 25. COCKTAILS Cocktails may be the juice of fruits or vegetables served in small, well-chilled glasses . The juice should be bright in appearance end tangy to the taste for the purpose of perking up the taste buds. Cocktails may also be fruit or seafood, usually served well chilled. They must have a fresh appearance and a uniform arrangement for attractiveness
- 26. helpful suggestions for preparing and serving cocktails: 1. Serve crackers, pretzel sticks, or heated potato chips as accompaniments to juice cocktails.
- 27. 2. Arrange all ingredients in n attractive fashion, using natural food colors to create eye appeal.
- 28. 3. For melon bells, cut melon into complete balls; incomplete balls detract from the appearance.
- 29. 4. Garnish all cocktails with an item that will enhance the appearance and, if possible, improve the flavor. 5. Serve all cocktails well chilled.
- 30. CANAPÉS The canapés may be served as snacks or as appetizers Canapés are thin pieces of bread or toast spread or topped with cheese, anchovies, or other appetizing foods. They are usually cut into various, small shapes and are highly decorated to make them eye appealing.
- 31. SUGGESTIONS TO GARNISH CANAPE 1. Mix all canapé spreads to a consistency that can be applied or spread with ease. 2. Keep all canapé spreads refrigerated until just before using them.
- 32. 3. Select an extra sharp knife for trimming and cutting canapés. 4. Spread canapé base with a thin film of softened butter to prevent the canapés from becoming soggy.
- 33. 5. Work systematically using an assembly-line technique--make one kind of canapé at a time. 6. Decorate canapés with an item that improves the appearance and enhances the taste.
- 34. 7. Arrange items artistically on the serving tray, with the darker colors on the outside.
- 35. 8. Cover the canapés with a damp cloth, and keep them in the refrigerator until serving time. 9. Replenish a tray when it is about two-thirds depleted. Partially depleted trays should be taken back to the kitchen for replenishing; they should never be replenished at the serving table. 10. Serve canapés and hors d'oeuvres on the same tray if desired 11. Do not serve hot and cold canapés on the same tray
- 36. HORS D'OEUVRES Hors d'oeuvres are small portions of highly seasoned food. They are often called finger foods, since they are bite size to be eaten with the fingers or are secured on cocktail picks for easy handling. Varieties of meats, seafoods, and cheese may be shaped into bite-size croquettes or balls and fried, baked, or broiled and served as appetizers.. Pickled vegetables, stuffed e.g., and stuffed vegetables such as celery, olives, and mushrooms are forms of hors d'oeuvres
- 37. suggestions for use in preparing hors d'oeuvres: 1. Mix egg yolks in a ricer or in a china cap, for a smoother, creamier, deviled-egg mixture.
- 38. 2. Place freshly stuffed deviled eggs in the refrigerator to set and become firm before covering them with a damp towel. 3. Cover a sheet pan with a towel before arranging pieces of celery to be stuffed. This procedure will keep the celery from slipping when the crevice is filled with cheese or other mixture.
- 39. 4. Coat the palms of the hands lightly with salad oil to facilitate the rolling of meat bells and to prevent sticking.
- 40. GARNISHES Garnishes for appetizers are usually devised from other foods and should be edible. The keynote to any food garnish should be naturalness and simplicity. The size of the garnish should be in proportion to the food item being decorated. Garnishes should be used in a way that expresses individual creativity
- 41. suggestions may be used in garnishing appetizers: 1. Garnishes are used to make the food more attractive, not to hide it. 2. A sprig of mint, a spot of whipped topping, or a sprinkling of candied fruit is an attractive addition to fruit cocktails.
- 42. 3. Paprika sprinkled on deviled eggs, stuffed celery, and other hors d'oeuvres adds a touch of color.
- 43. 4. Vegetable coloring may be added to butter to achieve an additional coloring for canapés. The coloring should harmonize or contrast with the main food item.
- 44. 5. Watercress, parsley, and nutmeg may be sprinkled over cheese appetizers to add color and variety.
- 45. 6. Garnishes for the serving tray may be made by slivering or cutting pickles into a fan shape, by cutting oranges or lemons into rings or wedges, and by cutting fresh apples into cubes, rolls, and rings and rolling them in paprika or finely chopped
- 46. 7. As a general rule, fruits are garnished with fruits, vegetables with vegetables, and meats with meats. However, vegetables like parsley, lettuce, and celery are often used to garnish all three classes of foods.
- 49. The End