Martin Ramirez

IX- St,Alphonsus

Kitchen tools and equipment needed in preparing

appetizers.

Ball Cutter - sharp edged scoop for cutting out balls of fruits
and vegetables.
Rubber spatula - used to scrape off contents of bowls.
Channel knife - small hand tool in making garnishes.
Spatula -used for manipulating foods like spreading.
Wire Whip - used for mixing thinner liquids.
Zester - used to remove zest or citrus peels in thin strips.
Chef’s knife - for chopping, slicing and dicing.
Paring knife -used for trimming and paring fruits and
vegetables.
Butter curler - used for making butter curls.
Cutting board- board for cutting fruits and vegetables.
Kitchen shear - cutting device for ingredients like scissors.
Potato Masher - designed to press potato and cooked
vegetables.
Chiller - for keeping cold foods chilled for service.
Oven - for baking and steaming.
Cleaning and sanitizing and preparing tools to be
used: -By pouring hot water on the tools that you will use
and by using dish washing soap and clean water to clean the
utensils.
 CLASSIFICATION OF APPETIZERS

-There are 9 classification of appetizers

Cocktails - usually juices of orange or drinks.

Hors D' Oeuvres - small portion of highly season foods.
Canapé - made out of thin slices of bread in different.
Relishes - pickled item which are raw.
Petite salad - display the usually salad
Chips & Dips - popular accompaniments to potato chips
Fruits & Vegetables - simplest appetizers
Anything, smaller - Varieties of appetizers / the only
requirement is small.
Finger Food - picked up and eaten by fingers

Nutritional value of appetizers:

-nutritional value of food defines what a food is made of
and its' impact on the body.
Variety of cold and hot appetizers: -
taste of food depends on the quality and preparation method.
-Some food excellent tasty when it is hot or cold.

OCCUPATIONAL HEALTH AND SAFETY:

-It is the key that make us safe.
FUNDAMENTALS OF PLATING
-These are a part of many courses, from appetizers to main
courses to desserts.
PRINCIPLES AND TECHNIQUE IN SERVING APPETIZERS
-We should always clean the things we serve.
SAFETY AND HYGIENIC PRACTICES -
Always keep safe and clean in preparing foods and appetizers
or utensils