LO 1: PREPARE APPETIZERS

OBJECTIVES:
DISCUSS PRINCIPLES AND PROCEDURES IN PREPARING APPETIZERS
IDENTIFY INGREDIENTS ACCORDING TO THE GIVEN RECIPE PREPARE VARIETY OF APPETIZERS BASED ON
APPROPRIATE TECHNIQUES
PRESENT APPETIZERS ATTRACTIVELY USING SUITABLE GARNISHES, CONDIMENTS AND SERVICE WARES
COMPUTE THE SELLING PRICE AND THE NUTRITIVE VALUE PER ORDER OF AN APPETIZER
STORE APPETIZERS HYGIENICALLY AT THE APPROPRIATE TEMPERATURE
WHAT IS AN APPETIZER?
WHAT IS AN APPETIZER?
SMALL SERVINGS OF FOOD AND BEVERAGES WHICH HELP IN INCREASING THE APPETITE SLIGHTLY.
USUALLY SERVED BEFORE THE MAIN MEAL.
ALSO KNOWN AS HORS D'UVRES AND VARY FROM COUNTRY TO COUNTRY. T
SNACK ITEMS PREDOMINANTLY AND CANNOT BE TOO FILLING.
SERVED ALONG WITH COCKTAILS OR AT A RECEPTION PARTY.
MAY ALSO BE SERVED TO WHILE AWAY THE TIME UNTIL ALL THE GUESTS ARRIVE FOR A CELEBRATORY DINNER.
AN APPETIZER FREQUENTLY DOUBLES UP AS AN ENTRE DISH PARTICULARLY DURING A FORMAL MEAL WHICH
INCLUDES SEVERAL COURSES.
PRINCIPLES AND PROCEDURES
INVOLVED IN PREPARING APPETIZERS
 SERVING A PARTY OF 100 GUESTS COULD MEAN MAKING AND ARRANGING 600 OR MORE VARIED PIECES. THE COLD-FOOD
EXPERT IS EXPECTED TO PUT IN MANY WORK HOURS REQUIRING NOT ONLY PATIENCE BUT ALSO STAYING POWERS AS WELL
AS SKILL AND ATTENTION TO DETAIL.
PLAN PREPARATION OF APPETIZERS CAREFULLY BECAUSE HORS DOEUVRES AND CANAPS DO NOT KEEP THEIR APPEARANCE
WELL FOR A LONG PERIOD OF TIME.
PREPARE THE VARIOUS PARTS OF MINI-FOODS SEPARATELY AHEAD OF TIME AND ASSEMBLE THEM AS CLOSE TO SERVING
TIME AS POSSIBLE.
DRY CANAP BASES SHOULD BE STORED DRY TO KEEP WELL FOR SEVERAL DAYS.
BREAD BASES MAY BE CUT AHEAD, BUT MUST BE KEPT MOIST OR FROZEN. SOME BREAD- BASED CANAPS CAN BE MADE
AHEAD AND FROZEN IF THEIR TOPPINGS ARE FOODS THAT FREEZE WELL.
 BUTTERS AND SPREADS HOLD WELL IN THE COOLER OR REFRIGERATOR WHEN COVERED WELL, SOME EVEN
IMPROVE IN FLAVOR. HOWEVER, THESE SHOULD BE BROUGHT TO ROOM TEMPERATURE BEFORE
APPLICATION ON THE BASES.
GARNISHES MAY BE CUT, MEAT SLICED AND MARINATED AND SAUCES PREPARED AHEAD.
MEATBALLS MAY BE COOKED AHEAD, STORED IN THE COOLER OR REFRIGERATOR OR FROZEN, AND HEATED
IN SAUCE AT SERVING TIME.
MANY CANAPS AND HORS DOEUVRES INGREDIENTS FISH, POULTRY, MEATS, EGGS, AND EGGS
PRODUCT ARE GOOD BACTERIA GROWERS AND MUST NOT STAY LONG AT ROOM TEMPERATURE.
 BOTH RAW INGREDIENTS AND ASSEMBLED PRODUCTS MUST BE KEPT OUT OF THE DANGER ZONE
TEMPERATURES WHILE FOOD IS BEING PREPARED.
FINISHED PLATTERS SHOULD BE CHILLED BEFORE SERVICE. ONCE SERVED THEY MAY HAVE TO STAY AT
ROOM TEMPERATURE FOR AN HOUR OR MORE BEFORE BEING EATEN.
HOT FOOD SHOULD BE KEPT AT TEMPERATURE ABOVE 71 CELSIUS OR SERVED IMMEDIATELY.
A MINIATURE HIBACHI, FONDUE COOKER, OR CHAFING DISH CAN BE USED TO KEEP THE HOT FOOD HOT.
CRUSHED ICE WILL KEEP THE COLD ONES COLD.
VARIETY OF INGREDIENTS IN
PREPARING APPETIZERS
HORS DOEUVRES (\OR-DRV\)
USED IN MEALS FOR THE SAME REASON AS CANAPS.
DIFFERENCES BETWEEN HORS DOEUVRES AND CANAPS:
a. HORS DOEUVRES ARE NOT SERVED ON A BREAD OR CRUST BASE.
b. HORS DOEUVRES ARE EATEN WITH COCKTAIL PICKS OR COCKTAIL FORKS.
c. THE MAJOR INGREDIENT OF HORS DOEUVRES IS USUALLY SERVED WHOLE RATHER THAN PUREED,
CHOPPED, OR MADE INTO A SPREAD.
 HORS DOEUVRES ARE DAINTY FOODS, COLORFUL AND VARY IN SIZE AND SHAPE. THEY MAY BE SIMPLE, SUCH AS BITS OF
MEAT AND CHEESE SUCH AS CRACKERS WITH LIVER PATE.
SOME ARE SERVED COLD ON TOOTHPICKS IN SPECIAL HOLDERS, WHILE OTHERS ARE SERVED HOT FROM A CHAFING DISH.
SOME SIMPLE HORS DOEUVRES ARE DEVILED EGG, COCKTAIL SAUSAGES, SLICED SMOKED SALMON, SMOKED TURKEY,
STUFFED PRUNES, SMOKED OYSTERS, MINIATURE MEATBALLS, VIENNA SAUSAGES, BOILED PEELED SHRIMPS, CHICHARON
AND SPICY DILIS.
FRUITS SUCH AS APPLES, CANTALOUPES, PINEAPPLES, WATERMELON, AND ORANGES MAKE BEAUTIFUL HOLDERS FOR HORS
DOEUVRES.
SO DO VEGETABLES SUCH AS BANANA HEARTS, ROUND EGGPLANTS, RED OR GREEN CABBAGE HEAD, LARGE CUCUMBERS
AND UPO.
CANAPS
A BITE-SIZE, OPEN-FACED FINGER FOOD CONSISTING OF A BREAD-TYPE BASE, A SPREAD OR TOPPING, AND
A GARNISH.
THE GARNISHES ARE USUALLY PORTIONS OF MEAT, FISH, CHICKEN, EGG, OR CHEESE OR A COMBINATION
OF THESE FOODS WITH BITS OF FRUITS OR VEGETABLES.
DESIGNED FOR BOTH EYE AND TASTE APPEAL, CANAPS COME IN DIFFERENT SHAPES.
THEY SHOULD BE ARRANGED ATTRACTIVELY ON TRAYS AND LAID OUT ON THE BUFFET TABLE OR PASSED
AROUND THE GUESTS.
CANAP BASES
MELBA TOAST
CRACKERS OF MANY VARIETIES
MELBA TOAST AND CRACKERS ARE AVAILABLE IN THE MARKET IN ASSORTED SIZES, SHAPES, AND TEXTURES.

PASTRY
PASTRY BASES MAY BE PURCHASED READY-MADE IN VARIOUS SIZES OR PREPARED AS MINI- PIZZA CRUST.

BREAD SUCH AS LOAF, FRENCH, OR RYE BREAD

BREADS MAY BE SLICED OR CUT INTO SHAPES SQUARES, RECTANGLES, CIRCLES, TRIANGLES, DIAMONDS USING A KNIFE. THEY MAY ALSO BE CUT INTO
HEARTS, FANCY ROUNDS, AND THE LIKE USING A COOKIE CUTTER.

CROUTONS
CROUTONS ARE BUTTERED BREAD SHAPES BAKED IN THE OVEN UNTIL CRISP AND BROWN. CRISP PAN DE SAL HALVES MAKE PERFECT CROUTONS. THE
TERM ALSO REFERS TO SMALL CUBES OF BREAD FRIED WITH HERBS AND SPICES OR BAKED FOR USE AS GARNISH FOR SOUPS AND SALADS.
CANAP SPREADS OR TOPPINGS

CANAP BUTTERS CAN BE MADE AHEAD AND SPREAD ON SOFT BREADS OR CRISP CROUTON BASES AT
THE LAST MINUTE. THEY ADD FLAVOR AND COLOR TO THE CANAP BASE. CANAPS SHOULD BE SHARP IN
FLAVOR. OFTEN, CONTRASTING FLAVORS ARE USED TOGETHER ON THE SAME PIECE.
FOR CONTRAST YOU MAY COMBINE SPREADS WITH SWEET-SOUR, SALTY-BLAND, AND STRONG-MILD
FLAVORS, BUT AVOID FLAVORS THAT DO NOT BLEND WELL. FOR EXAMPLE, DO NOT MIX FISH WITH FRUIT.
BUTTERS THAT ADD FLAVOR TO CANAPS
. BLEND CUP CREAMED BUTTER WITH EACH OF THE FOLLOWING COMBINATIONS:
CHIVE BUTTER: 1 TABLESPOON FINELY CHOPPED CHIVES, 1 TEASPOON LEMON JUICE, DASH OF SALT, AND DASH
OF PEPPER
CHEESE BUTTER: CUP SOFTENED CHEESE (SHARP OR SMOKE-FLAVORED) AND DASH OF CAYENNE PEPPER
GARLIC BUTTER: 1 SMALL CLOVE GARLIC (CRUSHED) OR TEASPOON GARLIC POWDER, DASH OF HOT PEPPER
SAUCE, AND DASH OF SALT
LEMON BUTTER: GRATED LEMON RIND, 1 TABLESPOON JUICE, DASH OF NUTMEG, AND DASH OF SALT
MEAT SPREADS MAY ALSO BE USED. THESE CAN BE PURCHASED OR MADE AT HOME. EXAMPLES OF THESE ARE
LIVER SPREAD, POTTED HAM, AND SHRIMP SPREAD.
TOPPINGS AND GARNISH COMBINATIONS
TOPPING GARNISH
lobster butter SHRIMP PARSLEY
cream cheese smoked salmon, chopped onion, chopped parsley
mustard butter sliced ham rolled around asparagus
pimiento butter smoked oysters, clams
butter salami, slices of pickles, cheese
parsley butter sardines, mackerel, capers
CANAP GARNISHES

GARNISHES FOR CANAPS ARE NEATLY CUT PORTIONS OF PORK, BEEF, FISH AND SEAFOOD, EGGS, CHEESE,
OLIVES, PIMIENTO, AND PICKLES WHICH ARE USED TO PROVIDE VISUAL APPEAL.
THESE PIECES SHOULD HARMONIZE WITH THE SIZE AND SHAPE OF THE CANAP BASE.
FINGER FOOD
FINGER FOOD IS FOOD MEANT TO BE EATEN DIRECTLY USING THE HANDS, IN CONTRAST TO FOOD EATEN
WITH A KNIFE AND FORK, CHOPSTICKS, OR OTHER UTENSILS.
IN SOME CULTURES, FOOD IS ALMOST ALWAYS EATEN WITH THE HANDS; FOR EXAMPLE, ETHIOPIAN
CUISINE IS EATEN BY ROLLING VARIOUS DISHES UP IN INJERABREAD.
IN THE SOUTH ASIAN SUBCONTINENT, FOOD IS TRADITIONALLY ALWAYS EATEN WITH HANDS. FOODS
CONSIDERED STREET FOODS ARE FREQUENTLY, THOUGH NOT EXCLUSIVELY, FINGER FOODS.