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What Is The Main Purpose of An Appetizer?
What Is The Main Purpose of An Appetizer?
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.
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.
7. Dessert
a dish served as the last course of a meal.