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  • What Is The Main Purpose of An Appetizer?

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    1. Appetizers are small portions of food served before the main course to stimulate appetite. Common appetizers include shrimp cocktail, calamari, salad, and cheese and crackers. 2. Soups are primarily liquid foods made by combining ingredients like meat or vegetables with stock or water. They are generally served warm or hot. 3. Salads consist of mixtures of small pieces of food, usually vegetables. Garden salads commonly include lettuce, tomatoes, cucumbers, and other vegetables.

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    Sequence-of-courses

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    1. Appetizers are small portions of food served before the main course to stimulate appetite. Common appetizers include shrimp cocktail, calamari, salad, and cheese and crackers. 2. Soups are primarily liquid foods made by combining ingredients like meat or vegetables with stock or water. They are generally served warm or hot. 3. Salads consist of mixtures of small pieces of food, usually vegetables. Garden salads commonly include lettuce, tomatoes, cucumbers, and other vegetables.

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    What Is The Main Purpose of An Appetizer?

    Uploaded by

    Mars Maguen
    1. Appetizers are small portions of food served before the main course to stimulate appetite. Common appetizers include shrimp cocktail, calamari, salad, and cheese and crackers. 2. Soups are primarily liquid foods made by combining ingredients like meat or vegetables with stock or water. They are generally served warm or hot. 3. Salads consist of mixtures of small pieces of food, usually vegetables. Garden salads commonly include lettuce, tomatoes, cucumbers, and other vegetables.

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    Sequence of Courses in a meal for Formal Dinner

    1.Appetizer
    - is part of a meal that's served before the main course.
    - a small serving of food usually bite- sizes.
    - is meant to stimulate the appetite, making you extra hungry for your meal.
    This is where the word comes from, literally meaning "something to whet
    the appetite".
    - are delicate and interesting tiny morsels, which can tantalize your taste
    buds and increase your appetite. There are many different varieties of
    appetizers like finger food, soups, as well as other intricate food
    preparations that are served at the beginning of your meal. Therefore, we
    can say that appetizers are the first taste of any meal.
    - Common examples include: shrimp cocktail,
    calamari, salad, potato skins, mussels, bruschetta or cheese and crackers. 

    What is the main purpose of an appetizer?


    The main function of appetizers is to increase your hunger and you for the main course.
    The flavors of the appetizers are often coordinated with the flavors of the main dish in a meal
    because appetizers are the first food that is used to us give an idea about the main course.

    CLASSIFICATION OF APPETIZERS:
    1.COCKTAILS–consist of several bite size pieces of fish, shellfish, drinks and fruits served
    with tangy flavored sauce. They must be fresh in appearance and arranged attractively to have an
    eye appeal. Various cocktails are-Juices of orange, pineapple, grapefruit or tomato served with
    cold salad dressings.  
    2. HORS D’ OEUVRES-are small portions of highly seasoned foods formerly used to precede a
    meal served either hot or cold. Simplicity should be the main criteria for making the hors d
    oeuvres. Although most hors d oeuvres are served cold, there are also hot ones.
    3.CANAPE– a bite sized or two bite sized finger food consisting of three parts: a base, a spread
    or topping and garnish or garniture. They are savory tit bits of food. They could be served hot or
    cold. The items should be dainty, petite, fresh, having an eye appeal and color contrasts. There
    are no set recipes for the making canapés. Individual or a combination of several different
    colored items are used on the small fancifully cut pieces of bread , toasted or fried ,and biscuits
    etc.
    4 .RELISHES/CRUDITES– they are pickled item and 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– they are small portions and they are usually display the characteristics
    found in most salad.
    6.  SOUPS AND CONSOMMES– are include in the appetizer category because they are served
    in this course more than ever before.
     
    7.   CHIPS AND DIPS– savory dips are popular accompaniments to potato chips, crackers, and
    raw vegetables. proper consistency is important for many dip you prepare. 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.
     
    Some of the classical appetizers are the following:-
     Caviare: The roe of sturgeon fish served with its own accompaniments.
     Escargots: Snails served with toasted white bread and garlic butter.
     Shellfish cocktail: Prawns on a bed of shredded lettuce and coated in mayonnaise.
     Huitres: Oysters served with its own accompaniments.
     Smoked salmon: Smoked fish served along with brown bread and lemon segments.
     Jus de tomate: Tomato served with salt and Worcestershire sauce.

    2. Soup
     is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is
    made by combining ingredients of meat or vegetables with stock, or water. Hot soups are
    additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are
    extracted, forming a broth. Soups are similar to stews, and in some cases there may not be a clear
    distinction between the two; however, soups generally have more liquid (broth) than stews.[1]
    In traditional French cuisine, soups are classified into two main groups: clear
    soups and thick soups. The established French classifications of clear soups
    are bouillon and consommé. Thick soups are classified depending upon the type of thickening
    agent used: purées are vegetable soups thickened with starch; bisques are made from
    puréed shellfish or vegetables thickened with cream; cream soups may be thickened
    with béchamel sauce; and veloutés are thickened with eggs, butter, and cream. Other ingredients
    commonly used to thicken soups and broths include egg, rice, lentils, flour, and grains; many
    popular soups also include pumpkin, carrots, potatoes, pig's trotters and bird's nests.

    3. Salad
    - is a dish consisting of a mixture of small pieces of food, usually
    vegetables. However, different varieties of salad may contain virtually any type of
    ready-to-eat food.
    - are typically served at room temperature or chilled, with notable exceptions such as
    south German potato salad which can be served warm.
    - Garden salads use a base of leafy greens such as
    lettuce, arugula/rocket, kale or spinach; they are common enough that the
    word salad alone often refers specifically to garden salads. 
    What is garden salad made of?
    Lettuce, bell peppers, jalapeno peppers, all possible varieties of tomatoes, peas, green beans,
    cucumbers (regular and pickling), carrots, radishes, zucchini, pumpkins, gourds, melons (water
    and cantaloupe), and several herbs.
    Caesar salad 
    is a green salad of romaine lettuce and croutons dressed with lemon juice (or lime
    juice), olive oil, egg, Worcestershire sauce, anchovies, garlic, Dijon mustard, Parmesan cheese,
    and black pepper.
    4. Main Course
     is food that is served as the main dish in a multi-course meal. It is often served after
    the entrée. In the United States, the main course may be called the "entrée".
    The main course is usually the biggest dish on a menu. The main ingredient is
    often meat or fish. It most often follows an appetizer, soup, or salad, and is often followed by
    a dessert.

    5. Vegetable
    are parts of plants that are eaten by humans as food as part of a meal. This meaning is
    often used: it is applied to plants collectively to mean all edible plant matter, including the
    flowers, fruits, stems, leaves, roots, and seeds.

    6. Cereal (Steamed Rice or Boiled Rice for Filipinos)

    7. Dessert
    a dish served as the last course of a meal.

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