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  • Classification of Appetizers

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    The document classifies and describes different types of appetizers: 1. Cocktails include fruit or vegetable juices mixed with small amounts of alcohol or seafood served with sauce. 2. Hors d'oeuvres are small portions of highly seasoned foods like canapés, olives, and fish served on individual plates or passed around. 3. Canapés are bread slices topped with spreads, meats, or cheeses that are toasted, fried, or baked.

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    The document classifies and describes different types of appetizers: 1. Cocktails include fruit or vegetable juices mixed with small amounts of alcohol or seafood served with sauce. 2. Hors d'oeuvres are small portions of highly seasoned foods like canapés, olives, and fish served on individual plates or passed around. 3. Canapés are bread slices topped with spreads, meats, or cheeses that are toasted, fried, or baked.

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    16K views3 pages

    Classification of Appetizers

    Uploaded by

    mjc
    The document classifies and describes different types of appetizers: 1. Cocktails include fruit or vegetable juices mixed with small amounts of alcohol or seafood served with sauce. 2. Hors d'oeuvres are small portions of highly seasoned foods like canapés, olives, and fish served on individual plates or passed around. 3. Canapés are bread slices topped with spreads, meats, or cheeses that are toasted, fried, or baked.

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    of 3

    Classification of Appetizers:

    1. 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.

    2. Hors D’ Oeuvres-refers to small portions 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.

    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.

    4. 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.

    5. Petite Salad– are small portions and usually


    display the characteristics found in most salad.

    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.

    7. 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. For a fruit tray, consider serving red and green grapes, as well as chunks of
    mango with toothpicks inserted in them. 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).

    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

    A 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.

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