appetizers

ATHENIANS - introduced appetizers as buffets in the early and third century BC.

ROMANS - Aperitifs were introduced as liquid appetizer that typically contain with alcohol.

AMERICA AND ENGLAND- use the appetizer in 1960s. It was serve between the main course and dessert as refresher

IN THE 20TH CENTURY - used as precursor in main course.

MISE’ EN PLACE - french term which means “set in place”.

APPETIZER - something that stimulates the desire for more

  • A food or drink that stimululates the appetite and is usually served before a meal.

HOT AND COLD APPETIZER - their temperature is the only difference.

COCKTAILS - usually juices or orange, pineapple, grapefruit and or tomatoes served with cold salad dressings. Mixed with little alcohol or seafood like shrimp.

HORS D’ OEUVRES- variety of food both hot and cold served as appetizer.

  • The serving is smaller in unit size or portion size that can be eaten with forks from small platter or with fingers.\


MISCELLANEOUS HORS D’ OEUVRES

  1. ANTIPASTO - italian cuisine that is rich in hors d’ oeuvres, or antipasti

  1. Cured meat

  • Salami 

  • Prosciutto

  • Bologna

  • Boiled ham

  1. Seafood items

  • Canned tuna

  • Sardines

  • Anchovies

  1. Cheese

  • Provolone

  • mozzarella

  1. Hard cooked egg

  2. Relishes

  3. Mushroom and vegetables


2. BRUSCHETTA - a sliced italian bread that is toasted, rubbed with garlic, and drizzled with olive oil, served with toppings like canapes.

3. 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.

  • Spanish term which means “lid”.

4. CAVIAR - is a salted roe, or eggs of the sturgeon. Roe from any other fish must be labeled as such (for example, whitefish caviar)

  • Malassol means “little salt”

5. AMUSE BOUCHE - is a tiny appetizer or hors d’ oeuvres offered, compliments of the chef and usually in more expensive restaurants, to guess seated at their tables, either before or after they have ordered from the menu.


BUTLER STLE HORS D’ OEUVRES- are offered to guests by service staff carrying small tray as they pass among the assembled group.

BUFFET STYLE HORS D’ OEUVRES - are arranged attractively on one or more tables, and guests help themselves.

CANAPES - made out of tin slices of bread in different shapes. It is a finger food consisting of three parts: a bases, a spread, and a toppings or garnishes. They could beserved hot ot hold.

ZAKUSKIS - larger canapes named after a chef Zakuski.

  1. Based- holds the spreads and garnish. Crackers and toast are firmer and give a pleasing texture and crispness to the canape.

  2. Spread - placed on top of base so the garnish sticks to it without falling off.

  • Flavored butter - made from softened butters with flavorings

  • Flavored cream cheese - made from flavored butters, except cream cheese is substitute from butter. Mixture of cream and butter can be used.

  • Meat or fish salad spreads - made from finely chopped meat or fish that are spreadable.

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

RELISHES/CRUDITES - are pickled items which are raw, crisp vegetables such as jullienne carrots of celery sticks. Relishes are generally placed before the guest in slightly deep, boat shape dish.

PETITE SALAD - are portions of salad and usually display the characteristics found in a salad.

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CHIPS AND DIPS - are popular to accompaniment to potato chips, crackers, and raw vegetables.

FRESH FRUITS AND VEGETABLES - are the simplest appetizer. They give an attractive appearance, fragrance, and appealing taste and delicious flavor.

FINGER FOODS – are variety of appetizer wherein the only requirements is that you keep everything in small enough to be picked up by with the fingers and eaten with little mess