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Classification of Appetizers
Classification of Appetizers
3. 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.
6. 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.
8. Anything Smaller– are variety 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. 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. Or, serve your favorite
baked sweet potato fries with a mayonnaise-based dipping sauce. Individual quiches
filled with ham and cheese is another good option.
Anything Smaller