Appetizers

Cocktail appetizers

Cocktail appetizers

made of seafood or fruit with a tart or tangy sauce. These appetizers are always served chilled, often on a bed of crushed ice.

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 plates when guests are seated. Sometimes, this is simply placed on a platter and passed around. These are served cold or hot.

Canapés

made out of thin slices of bread in different shapes. The bread may be toasted, sautéed in butter, or dipped in a well

Base, Spread, Garnish

Three Parts of Canapés

Relishes/Crudités

are pickled items which are raw, crisp vegetables such as julienne carrots or celery sticks. these are generally placed before the guest in a slightly, deep, boat

Petite salad

are small portions and usually display the characteristics found in most salads.

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

Fresh fruits and vegetables

are the simplest appetizer. These are good appetizers because they give an attractive appearance, fragrance, appealing taste, and delicious flavor.

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.

Miscellaneous hors d' 'oeuvres

these are variety of food both hot and cold served as appetizers. The serving is smaller in unit size or portion size that can be eaten with forks from small plates or with the fingers

Bruschetta

slice of Italian bread that is toasted, rubbed with brushed garlic, and drizzled with olive oil, served with toppings like canapés.

Tapas

a small food item intended to be eaten with wine or other drinks usually in bars. They are served in a small portion intended to be eaten immediately.

Caviar

salted roe or eggs of the sturgeon. Any product labeled caviar must come from sturgeon. Roe from any other fish must be labeled as such (white fish caviar).

Amuse bouche

a tiny appetizer or hors d'oeuvres offered to guests seated at their tables either before or after they have ordered from the menu. It is an opportunity to showcase an aspect of the chef's cooking style and talent and to welcome the guest. Anything that can be served in tiny portions can be served as an amuse bouche like salads, soups, and little portions of meat, fish, or vegetables with a few drops of sauce and garnish. Chefs do not use a separate category of recipe for these items but just give a different presentation, garnish, or sauce.

Ball cutter

sharpe-dged scoops used to cut out balls of fruits and vegetables.

Channel knives

small hand tools used to make garnishes.

Rubber spatulas

used to scrape off the contents of bowls.

Spatulas

used to manipulate foods like spreading.

French knife tools

used to chop, slice, and dice.

Paring knife

is used to trim and pare fruits and vegetables.

Butter curlers

kitchen tool designed to produce decorative butter shapes to use in food decoration.

Apple correr

is a device used to remove the core and pips of an apple. It may also be used for pears, quinces, or similar fruits.

Apple cutters

are used to cut apples and similar fruits easily while removing the core and pips at the same time.

Basters

large tube made of metal, plastic, or glass, with a small opening on one end and a rubber bulb at the other end. It can be filled with drippings, broth, butter, and other sauces to baste food while it is still cooking.

Biscuit cutter

is a kitchen tool intended to cut biscuits and other pastry shapes.

Biscuit pressers

consist of a cylinder with a plunger on one end, which is used to extrude cookie dough through a small hole at the other end.

Bottle opener

an opener used to remove caps or corks from bottles

Bread knife

is a knife with a long blade that has a serrated or scalloped edge that is used to cut bread without flattening it.

Cake and pie server

is used to cut slices in pies or cakes, and then transfer to a plate or container.

Cheese knife

is a type of kitchen knife specifically used to cut cheese.

Chef's knife

is a cutting tool used in food preparation.

Chinoise

is a conical sieve with extremely fine mesh, used to strain custards, purées, soups, and sauces, producing a very smooth texture.

Colander

is a metal or plastic container with a perforated bottom, used for draining and straining food like pasta.

Crab cracker

is used to crack the tough shells of crabs, lobsters, and other edible crustaceans.

Cutting board

is a board for cutting fruits and vegetables

Dough scraper

is a versatile tool that helps lift sticky dough, scrape clean a rolling pin, move sliced or chopped vegetables to a sauté pan, and more.

Corkscrew tool

is used to draw corks from wine bottles, beer bottles, and other household bottles.

Egg piercer

is used to break a tiny opening in an eggshell to prevent the shell from cracking and the yolk from turning green while boiling.

Egg poacher

is a piece of cookware meant to help cooking an egg in a particular way

Egg separator

is a slotted spoon

Egg slicers

used to slice peeled, hard-boiled eggs quickly and evenly

Fillet knife

is a long, narrow knife with a finely serrated blade used to prepare and fillet fish.

Fish scaler

is a kitchen tool used to remove the Scales from the skin of fish

Flour sifter

is used to remove clumps and debris from flour. It is also used to make the flour a lighter consistency

Food Mill

consists of a bowl, a plate with holes like a colander, and a crank with a bent metal blade which crushes the food and forces it through the holes. It is used to mash or sieve soft foods.

Funnel

a pipe with wide, conical mouth and a narrow stem. It is used to channel liquid or fine

Garlic Press

a kitchen utensil used to crush garlic cloves efficiently.

Grapefruit knife

special type of knife designed to cut grapefruit and other citrus fruits.

Cheese grater

a kitchen tool designed to shred cheese easily.

Ladle

a type of serving spoon used for soup, stew, or other foods.

Lemon Reaper

a small kitchen utensil used to extract juice from a lemon or other small citrus fruits

Lemon Squeezer

a small kitchen utensil designed to extract juice from lemons or other citrus fruits such as oranges, grapefruit, or lime.

Lobster Pick

a long, narrow food utensil used to extract meat from the joints, legs, claws, and other small parts of a lobster.

Measuring Spoons

are used to measure dry and liquid ingredients in small quantities.

Measuring Cups

in various sizes and volumes used to measure dry ingredients

Glass Measuring Cups

a container which is usually transparent. It is smooth in the inside with the graduation mark on the outside to read. This is used for measuring liquid ingredients like water and oil.

Mixing Bowls

used to combine food ingredients when preparing recipes.

Mixing Spoon

used to mix ingredients. It is made of wood in different sizes and different length of the handle.

Mortar and Pestle

a tool used to pound and grind substances in a mortar.

Nutcracker

a tool or device used to open or crack the shells of nuts.

Nutmeg

grate a device used to grate a nutmeg seed.

Pastry blender

a kitchen tool used to mix a hard (solid) fat into flour in order to make pastries. It is made of wires curved into a crescent shape and held by a rigid handle.

Pastry Brush

a small, flat brush used for coating pastry with butter, egg, etc.

Pastry Wheel

a handled tool with a thin sharp wheel, used for marking and cutting rolled

Potato Masher

a utensil used to crush soft food for such dishes as mashed potatoes and apple sauce.

Rolling pin

a cylinder of wood or other material, usually with a short handle at each end used for rolling out dough.

Poultry Shears

used to dejoint and cut uncooked poultry.

Sieve

a tool with a meshed or perforated bottom, used for separating coarse from fine parts of loose matter, for straining liquids, etc., especially one with a circular frame and fine meshes or perforations.

Slotted Spoon Skimmer

a wide shallow wire

Tin Opener

used to open tins or cans.

Tomato Knife

a small kitchen knife that are designed especially for cutting or slicing tomatoes.

Tongs

used to grip and lift one or more items from hot surfaces, such as barbecues, or to select small items, such as sugar cubes or salad portions.

Trussing Needle

long stainless-steel needles that vary in size from 4 to 10 inches in length threaded with twine used to truss food.

Wire Whip

used to mix thinner liquids.

Zester

used to remove zest or citrus peels in thin strips.

Chiller

used to keep cold foods chilled for service.

Garnish

any food item or combination of items placed on top of the spread which usually gives color, design, and texture or flavor accent to the canape

Base

holds the spread and garnish. Crackers and toasts are firmer and give a okeasing texture and crispness in the canapes

Spread

placed on top of the base so the garnish sticks to it without falling off