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Coldmeals
Coldmeals
CLASSIFICATION OF APPETIZER
1. Composed Hors d’Oeuvres- refers to the dish which originates from France where appetizer
was first served. This includes canapé, cocktail, relish and dips.
Canapé – described as open-faced, bite-size sandwich, usually served cold. A small piece
of bread or pastry with savoury toppings. They are the most traditional and most
modern of hors d’oeuvres. of tiny portion of food presented on a bread or biscuit.
Parts of Canape:
a. BASE- The base of the canapé serves to hold the spread and garnish.
Ex. Bread (fita, loaves, toasts) Cucumber
b. SPREAD -The spread is used to give flavor to the canapé. Put the spread thick
enough to let it stick well to the base and so the garnish will not fall off.
Ex. Mayonaise, butter, spreadable cheese, ketchup, mustard etc.
c.GARNISH -is referred to as any food combination placed at the top of the
spread. It can be major part or spread of the canapé.
Ex. Vegetables, pickles, relishes, meats, fish, cheese, boiled eggs
Cocktail – usually seafood or fruit with tart or tangy sauce. It is always served chilled,
often on a bed of crushed ice.
Relish – has two categories of food: raw vegetables or crudités, and pickled items.
Crudités are raw vegetables while pickled items are preserved vegetables. These are
served cold.
Dips – perfect accompaniment for raw vegetables, crackers and chips.
2. Miscellaneous Hors d’ Oeuvres, on the other hand, are variations of appetizer that originates
from different parts of the world. This includes antipasto, tapa, caviar and savoury.
Antipasto – an Italian dish that comprises of small tasty bit of food, usually served cold.
This cold dish is typically served in a platter. Ex. Cured Meat, Cheese, seafood
Tapa – a Spanish small food item eaten with wine or drinks.
Savoury – a small portion of hot food served with pre-dinner drinks.
Caviar- is an expensive and hard to find ingredient if prepared as a dish. Caviar is the
salted roe, or eggs, of the sturgeon – a fish often classified as part of the ‘primitive or
ancient fish’.
Personal Protective Equipment (PPEs) are specialized equipment worn by the employees to
protect themselves from health and safety hazards while working. PPEs in preparing appetizer
includes, but not limited to, the following:
1. Hairnet - worn to keep hair contained
2. Apron - gives legs special protection against spills
3. Trouser - protects legs from spills and splashes
4. Shoes -use to protect the feet if something hot spills or something sharp dropped
5. Mask - worn to prevent the saliva from contaminating the food
6. Gloves -worn to protect food from contamination when hands have burns, cuts or infection.
It can never be a replacement for washing hands.
BASIC CUTTING TECHNIQUES USED IN PREPARING APPETIZER
1. Julienne- Slice it lengthwise using thin parallel cuts. Stack the slices and make even parallel cuts.
2. Dicing- Stack the slices and make even parallel cuts like the julienne.
3. Slicing- Ex. Onions, tomatoes
4. Chiffonade- Herbs or leafy vegetables cut into long thin strips
5. Brunoise – Fine Dice
6. Jardiniere- Cut each slice into baton shape about 3 mm wide.
7. Macedoine- Cut the batons into 5 mm cubes using parallel series of cuts.
8. Paysanne- Mixture of vegetables cut into The shapes made vary from circles, squares, triangles
to flowers
GLAZE is used to give gloss to the appetizer dish being served. It is also added to prevent the
appetizer from drying out. Using a spray, but a brush could be used.
MISE-EN-PLACE- Preparing and collecting all the materials, ingredients and also tools and
equipment.
BLANCH – to briefly boil or steam, making the skins of fruits and nut meats easy to remove. It also
stops the enzymatic action in foods so they retain flavor and color when frozen.
STRUCTURE OF A SALAD
1. Base pertains to the base of the salad, usually leafy greens like cup-shaped leaves of iceberg or
Boston lettuce, or even flat loose leaves of either romaine or chicory.
2. Body is the main part of the salad. It could be salad greens, salad vegetables, fruits, meats or
farinaceous ingredients.
3. Dressing is a seasoned liquid added to the body to give added flavour, tartness, spiciness and
moistness.
4. Garnish is the edible decorative item to make it more attractive and flavourful. It is kept simple
and should not elaborate or dominate the salad.
SALAD DRESSINGS are used to lubricate, to add flavor, to add food value, to bind together and to
add shine in order to give pleasing appearance to your salad dish.
OIL AND VINEGAR DRESSINGS are categorized as the most non-thickened dressing. Best
example on this type of dressing is the Basic Vinaigrette.
VINAIGRETTE- Basic Oil and Vinegar Dressings
EMULSIFIED DRESSINGS are categorized as the most thickened dressing. It is considered
as cold sauce with two incompatible ingredients, oil and acid (vinegar or lemon juice),
combined through an emulsifying agent (egg yolk) that forms a permanent emulsion.
MAYONNAISE is considered to be the most important emulsified dressing that serve as
base on wide variety of other dressings.
ELEMENTS OF A SANDWICH
1. BREAD serves as an edible casing for the food inside. Good-quality breads provide variety,
texture, flavour, and eye appeal to sandwiches, as well as providing bulk and nutrients
There are several types of bread used in sandwich making:
Pullman or sandwich loaves - These are long, rectangular loaves that provide squared
slices of specified thickness, from ¾ to 5/inch thick
Peasant style breads - Peasant bread can refer to a variety of breads, most often European
in origin, that make use of whole wheat flour, often rye flour and sometimes other coarsely
ground grains to produce a very hearty bread.
Rolls - is a small, often round loaf of bread served as a meal accompaniment (eaten plain or
with butter). A roll can be served and eaten whole or cut transversely and dressed with
filling between the two halves.
Wrappers - A wrap is a type of sandwich made with a soft flatbread rolled around a filling.
The usual flatbreads are wheat-flour tortillas, lavash, or pita; the filling usually consists of
cold sliced meat, poultry, or fish
2. SPREAD is used in making sandwiches to flavour and add moist mouth feel to the sandwich. It
also slows down the moisture migration from filling to bread or prevents the bread from being
soggy. Examples Butter, mayonnaise, mustard, ketchup. Spreadable cheese, nut butter, jam, jelly,
3. FILLINGS : Meat and Poultry - Most meats are precooked, though some are cooked to order.
Beef, Pork products, Poultry, Sausage products. Fish and Shellfish - Most seafood fillings for
sandwiches are highly perishable and should be kept well chilled at all times. Tuna, Sardines,
Smoked salmon, Shrimp, Anchovies, Fried fish portions, Cheese, Cheddar type, Swiss types,
Provolone, Cream cheese, Processed cheese, Cheese spreads. Mayonnaise-based salads, Tuna
salad, Egg salad, Chicken or turkey salad, Ham salad Vegetable items Lettuce, Tomato, Onion
Miscellaneous Peanut butter, Jelly, Hard-cooked egg, Fruits, fresh or dried, Nuts (such as sliced
almonds)
4. GARNISHES: Garnishes have become a part of a sandwich’s overall structure.