TLE

Appetizer

The Athenians originally

introduced

as a buffet in the early

third century B.C. In the 19th century,

became popular

as a meal evolved into a

more structured ordeal. can be truly

considered FILIPINO dish.

appetizer

are small portion of food items, serve, as the first course

to stimulate the appetite. They may be serve in liquid or solid form.

It is important that an appetizer should be colorful, dainty,

decorated and well presented.

Cocktail appetizers

are made of seafood or

fruit with a tart or tangy

sauce.

Hors D’Oeuvres

refers

to small portions of highly

seasoned foods.

canape

are made of

thin slices of bread in

different shapes.

BASE

it holds the spread and toppings.

spread

is place on top of the base so

the garnish sticks to it without falling

off.

garnish

is any food item or combination of items

placed on top of the spread which usually gives color,

design, texture or flavor accent to the canapé.

relishes

pickled

items that are raw, crisped

vegetables such as carrots or

celery sticks.

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.

fresh fruits and vegetable

are the

simplest appetizer.

finger foods

are a variety of

appetizers where the only

requirement is that you keep

everything small enough to be

picked up with the fingers and

eaten with little mess.

Hot appetizers

are dishes that

are served hot or warm, usually

cooked or baked, and are meant

to be eaten as a starter before

the main course.

Cold appetizers

on the other

hand, are dishes that are served

cold at room temperature, and

are usually not cooked or baked.

Plating

A food refers to presenting the

item on a plate in a way that is

tempting and appealing.

• Create a framework

• Keep it simple

• Balance the dish

• Get the right portion size

• Highlight the key

  ingredients

Five Basic Elements of

Plating

clock method

This

is the classical plating

technique that uses the

basic three food item.

stacking method

is a technique that adds

a dimension of height to

culinary plating, forcing

the diner's eyes to move

upward.

Sauces

- These are a

part of many courses to

dessert

Garnishes

- These

serve as an accent to

perk up or highlight the

color of the main dish.

• Clean your hands

• Chill foods safely

• Cook foods properly

• Learn about high-risk foods

Food Safety and

Hygiene

salad

-It is a combination of vegetables, fruits, and other

ingredients served with a dressing. -do not have a well-defined constitution or pattern. -It can be served with any meal,

-a second course served after appetizer

Appetizer Salad

-Light,

smaller-portion

salads served as the

first course of the

meal.

Accompaniment

Salad

-These salad are usually

served along with the

main course.

Main course Salad

These cold salad plates

may be considered lunch

salad.

Separate course

Salad

.

This salad should be very

light and not filling. It has a

sweet and citrus dressing

Dessert Salad

-It is usually sweet and

contain fruits, nuts, gelatin,

or whipped cream.

Green Salad

is

produced from the leafy

vegetables.

Bound Salad

-are held together with a

binding agent like

mayonnaise or a thick

dressing.

Vegetable Salad

-commonly used a raw

vegetables.

Fruit Salad

-it is consists of different

type of fruits.

Chicken Salad

It is any salad with chicken

main ingredients and with a red

onion, celery, parsley.

Coleslaw

-It is a salad consisting primarily

of finely-shredded raw cabbage

with vinaigrette salad dressing.

Potato salad

-it can be served in hot or cold. It

is commonly as a side dish, that

accompanies the main course.

Egg salad

-Egg is the main ingredients

with seasonings in the herbs,

spices with mayonnaise.

Tuna salad

-blend of two main ingredients:

tuna and mayonniase.

• base

• body

• dressing

• garnish

Components of Salad

• color

• flavor

• texture

• shape

Factors to consider in salad

Preparation

• vinaigrette

• emulsified dressings

• mayonnaise

Types of salad dressings