CLASSIFICATIONS OF APPETIZERS.pptx
- 2. 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.
- 3. Kinds of Cocktail Appetizers
- 4. Hors D’ Oeuvres- 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.
- 5. Miscellaneous hors d ‘oeuvres These are variety of food both hot and cold served as appetizers. The serving is smaller in unit size or portion size that can be eaten with forks from small plates or with fingers.
- 7. Seafood items- Canned items like sardines, anchovies, and tuna
- 9. Hard cooked egg and stuffed eggs
- 12. - slice of Italian bread that is toasted, rubbed with brushed garlic, and drizzled with olive oil, served with toppings like canapés.
- 13. - 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.
- 14. – 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)
- 15. ) – 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.
- 16. 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.
- 17. Canapés – bite-size open faced sandwiches consist of tiny portions of food presented on bases of bread, toast, or pastry easily handled and eaten.
- 18. – holds the spread and garnish. Crackers and toasts are firmer and give a pleasing texture and crispness to the canapé. Suggestions for canapés bases are: Bread cutouts Toast cutouts Crackers Melba Toast Tiny unsweetened Tortilla Chips Cups Biscuits pastry shells
- 19. Tiny biscuits Polenta cutouts Miniature pancakes
- 20. - placed on top of the base so the garnish sticks to it without falling off. a.)Flavored butter – made from softened butters with flavorings.
- 21. b) Flavored Cream Cheese-made from flavored butters, except cream cheese substituted for the butter. Mixture of cream and butter can be used.
- 22. 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.
- 23. – 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. Food items used to decorate canapés a) Vegetables, pickles and relishes Radish slices Pickled onions Tomatoes Olives Chutney Parsley Pickles Asparagus tips Capers Pimiento Cucumber slices
- 24. b) Fish Smoked oysters Smoked Salmon Shrimp Caviar Tuna flakes Sardines Lobster chunks or slices
- 25. c) Meats Ham Salami Roast Beef Chicken or Turkey
- 26. d) Cheese, hard cooked egg slices
- 28. 1. Good mise en place is essentials. In making canapés especially for large functions, all bases, spreads and garnishes must be prepared ahead of time so that final assembly may go quickly and smoothly.
- 29. 2. Assemble as close as possible to serving time. Bases quickly become soggy, and spreads and garnishes dry out easily. After placing them in a tray, cover them lightly with plastic and held for a short time under refrigeration. Safe food handling and storage must be observed.
- 30. 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.
- 31. 4. Make sure that at least one of the ingredients is spicy in flavor. A bland canapé has little value as an appetizer.
- 32. 5. Use high quality ingredients. Leftover can be used for canapés, but they must be carefully handled and stored to retain freshness.
- 33. 6. Keep it simple. Simple meat arrangements are more attractive than extravagant one. Be sure that canapés hold together and do not fall apart in the customers hands.
- 34. 7. Arrange canapés carefully and attractively on trays. Each tray should carry an assortment of flavor and textures, so there is something for every taste.