TLE

Appetizer

A small portion of food served before the main course to stimulate appetite and prepare the palate without causing fullness.

Purpose of Appetizers

To awaken the senses, enhance appetite, and smoothly transition diners into the main meal.

Flavor Balance

The proper combination of tastes such as salty, sour, sweet, and umami to create a pleasant eating experience.

Food Safety

Practices used to prevent foodborne illness by maintaining cleanliness, proper temperature, and safe food handling.

Time Control

prevent bacterial growth.

Danger Zone

The temperature range between 5°C and 60°C where bacteria multiply rapidly.

Cross-Contamination

The transfer of harmful microorganisms from one food or surface to another.

Personal Hygiene

Clean habits of food handlers such as handwashing, wearing clean uniforms, and avoiding jewelry.

Plating Tools

Special tools used to arrange and present food attractively.

Cooking Tools

Equipment used to apply heat to food during cooking.

Mixing Tools

Utensils used to combine ingredients evenly.

Measuring Tools

Tools used to ensure accurate quantities of ingredients in cooking.

Claw Grip

A knife-handling technique where fingers are curled inward to protect them while cutting.

Chef’s Knife

An all-purpose knife used for most cutting tasks in the kitchen.

Cutting Tools

Tools designed for slicing, chopping, and cutting food ingredients.

Kitchen Tools

Equipment used to prepare, cook, measure, and present food efficiently and safely.

Sanitizing

The process of cleaning tools and surfaces to remove bacteria and prevent contamination.

Cocktail Appetizers

Cold appetizers usually made with seafood and served with tangy sauces.

Color Contrast

The use of different colors to make food visually attractive.

Balance (Plating)

The proper distribution of food portions and visual weight on a plate.

Plating

The art of arranging food on a plate to enhance visual appeal and appetite.

Finger Foods

Foods that can be eaten easily without utensils.

Chips and Dips

Crunchy snacks paired with creamy or savory sauces.

Salad Appetizers

Light salads served in small portions before the main dish.

Relishes / Crudités

Raw or pickled vegetables served with dips to provide freshness and crunch.

Garnish

An edible decoration used to enhance appearance and flavor.

Topping

The main ingredient placed on top of a canapé.

Spread

A layer applied to the base to add flavor and prevent sogginess.

Canapé Base

The foundation of a canapé, usually bread, crackers, or pastry.

Canapés

Small decorative appetizers consisting of a base, spread, topping, and garnish.

Hors d’Oeuvres

Small, bite-sized foods served hot or cold, often during social gatherings.

Overcrowding

Placing too much food on a plate or pan, resulting in poor presentation or cooking.

Uniform Cutting

Cutting ingredients into equal sizes for even cooking and professional appearance.

Mise en Place

The preparation and organization of ingredients before cooking begins.

Linear Plating

A structured style where food is arranged in straight or curved lines.

Free-Form Plating

An artistic plating style with organic and creative arrangements.

Rustic Plating

A natural and simple plating style that emphasizes authenticity.

Modern Plating

A contemporary style that uses asymmetry and negative space.

Classic Plating

A traditional plating style that is centered and symmetrical.

Negative Space

Intentional empty space on a plate used to highlight the main food.

Color Contrast

The use of different colors to make food visually attractive.

Flavor Matching

Ensuring garnishes complement the taste of the dish.

Edible Garnish Rule

A rule stating that all garnishes must be safe and suitable for eating.

Garnishing

The process of adding edible decorations to improve a dish’s appearance and flavor.

Texture Contrast

The use of different textures (crunchy, soft, creamy) in a dish to enhance interest and enjoyment.