appetizers

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Athenians

Introduced appetizers as buffets in the early and third century BC.

Romans

Introduced aperitifs as liquid appetizers that typically contain alcohol.

America and England

Started using appetizers in the 1960s, serving them between the main course and dessert as a refresher.

20th Century

Appetizers used as a precursor to the main course.

Mise en place

French term meaning "set in place."

Appetizer

Something that stimulates the desire for more; a food or drink that stimulates the appetite and is usually served before a meal.

Hot and cold appetizer

The only difference is their temperature.

Cocktails

Usually juices like orange, pineapple, grapefruit, or tomatoes served with cold salad dressings, mixed with a little alcohol or seafood like shrimp.

Hors d'oeuvres

A variety of hot and cold foods served as appetizers, with smaller serving sizes that can be eaten with forks or fingers.

Miscellaneous hors d'oeuvres

Antipasto, cured meat, seafood items, cheese, hard-cooked egg, and relishes.

Bruschetta

Sliced Italian bread toasted, rubbed with garlic, and drizzled with olive oil, served with toppings like canapés.

Tapas

Small food items intended to be eaten with wine or other drinks, usually served in bars; Spanish term meaning "lid."

Caviar

Salted roe or eggs of the sturgeon, with "malassol" meaning "little salt."

Amuse bouche

Tiny appetizer or hors d'oeuvres offered as compliments from the chef in more expensive restaurants, served to guests before or after they have ordered from the menu.

Butler style hors d'oeuvres

Offered to guests by service staff carrying small trays as they pass among the assembled group.

Buffet style hors d'oeuvres

Arranged attractively on one or more tables, where guests help themselves.

Canapés

Made out of thin slices of bread in different shapes, a finger food consisting of a base, a spread, and toppings or garnishes; can be served hot or cold.

Zakuskis

Larger canapés named after a chef Zakuski, with a base, spread, and garnish.

Relishes/Crudites

Pickled items or raw, crisp vegetables such as julienned carrots or celery sticks, are generally placed before the guest in a slightly deep, boat-shaped dish.

Petite salad

Portions of salad that usually display the characteristics found in a salad.

Chips and dips

Popular accompaniments to potato chips, crackers, and raw vegetables.

Fresh fruits and vegetables

Simplest appetizers that give an attractive appearance, fragrance, and appealing taste and flavor.

Finger foods

Variety of appetizers that can be picked up and eaten with fingers, with little mess.

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