Professional Documents
Culture Documents
Grade 9 Lesson 1
Grade 9 Lesson 1
APPETIZERS
TLE_HECK9-12PA-Ic-3
Romans
Aperitifs were introduced and is In the 20th century
classified as a liquid appetizer that Used as a precursor to the main
typically contained alcohol. Appetizers course.
include anything from fish to
meat, nuts and chips.
Rubber spatula/
Rubber Scraper – used to
scrape off contents of bowls
Channel knife – small hand
tool in making garnishes
WATERMELON
FETA SKEWERS
SPICY MINI BACON CHEESE BALLS
CHRISTMAS COLORED
CREAM CHEESE
CUCUMBER APPETIZER
MINI SAUSAGE TART
PIGS IN
A BLANKET
WHAT IS THE DIFFERENCE BETWEEN
HOT AND COLD APPETIZER?
garnish
spread
base
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 Salads
are small portions of salads and usually display the characteristics found
in most salads.
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 appetizers. 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 are always easy to pick up with the fingers, they
should never be drippy or messy.
8. Finger foods
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.
Food Items Used to Decorate Canapés
A. Vegetables, pickles and relishes
Radish Slices, Pickled Onions, Chutney, Parley Tomatoes, Olives,
Pickles, Asparagus Tips, Cucumber Slices, Pimiento
B. Fish
Smoked Fish Smoked Salmon Shrimp Caviar Shrimp Tuna Flakes
Sardines Lobster / Chunks or slices
C. Meats
Turkey Ham Salami Roast Beef Chicken
caviar
Canapes With Red
Caviar And Lemon
small sandwiches
with black caviar and
butter, a slice of
lemon and lettuce
Pimiento cream cheese
Sardines
Sardines on Cream
Cheese Baguettes
Capers
Mediterranean
Tuna Salad
with capers
Anchovy butter,
olives
hard cooked
egg slice
Open face Anchovy
and Shallot
Make sure that at least one of the ingredients is spicy in
flavor. A bland canapé has little value as an appetizer.