Classifications of Appetizer

CLASSIFICATION OF
APPETIZERS
Let’s talk about this
Here is the list of eight (8) different classification of appetizers:
The following are examples of appetizers including the materials / ingredients on
how to prepare them
CANAPÉS
bite-size open faced sandwiches consist of tiny portions of food presented on bases of
bread, toast, or pastry easily handled and eaten.
CANAPÉS CONSISTS OF THREE PARTS

1.Base – holds the spread and garnish. Crackers and toasts are firmer and give a pleasing
texture and crispness to the canapé.
2. Spread - placed on top of the base so the garnish sticks to it without falling off.
Three types of spreads

a) Flavored butter – made from softened butters with flavorings.
b) Flavored Cream Cheese-made from flavored butters, except cream cheese substitute
for the butter. Mixture of cream and butter can be used.
c) Meat or Fish Salad Spreads – made from finely chopped meat or fish that are
spreadable. Seasons should be checked carefully to make the spread more stimulating to
the appetite.
3.Garnish–any food item or combination of items placed on top of the spread which usually
gives color, design, and texture or flavor accent to the canapé.
Food items used to decorate canapés
a.) Vegetables, pickles, and relishes

Radish slices Parsley
Pickled Onions Pickles
Tomatoes Asparagus tips
Olives Cucumber slices
Chutney Pimiento
b.) Fish
Smoked Fish Tuna Flakes
Smoked Salmon Sardines
Shrimp Caviar
Lobster Chunks or Slices
c.) Meats
Ham
Salami
Roast Beef
Chicken or Turkey
d) Cheese, hard cooked egg slices

Guidelines for Assembling Canapés
1. Good mise en place is essential.

In making canapés especially for large functions, all bases, spreads and garnishes
must be prepared ahead of time so that final assembly may go quickly and smoothly.
2. Assemble as close as possible to serving time.

Bases quickly become soggy, and spreads and garnishes dry out easily. After placing
them in a tray, cover them lightly with plastic and held for a short time under refrigeration.
Safe food handling and storage must be observed.
3. Select harmonious flavor combinations in spreads and garnish such as:
Mustard and ham Lemon butter and caviar
Pimiento cream cheese and sardine Tuna salad and capers
Anchovy butter, hard cooked egg slice and olive.
4. Make sure that at least one of the ingredients is spicy in flavor.

A bland canapé has little value as an appetizer.
5. Use high quality ingredients.

Leftover can be used for canapés, but they must be carefully handled and stored to
retain freshness.
6. Keep it simple.
Simple meat arrangements are more attractive than extravagant one.
Be sure that canapés hold together and do not fall apart in the customer’s
hands.
7. Arrange canapés carefully and attractively on trays.

Each tray should carry an assortment of flavor and textures, so there is
something for every taste.
COCKTAILS
Cocktail appetizers are made of seafood or fruit, usually with a tart or tangy sauce. These
appetizers are always served chilled, often on a bed of crushed ice.
1.Oyster and Clams on the half shell 4. Lobster meat

2. Shrimp 5. Fruits
3. Crab 6. Firm flaked white fish
RELISHES
Relishes are raw or pickled vegetables cut into attractive shapes served as appetizer.
Relishes include two categories:
1. Raw vegetables with dips. There are known as crudités (croo-dee-tays). Cru in French
means “raw”. Common bite size, cut raw vegetables served with dips are:
Celery Radishes
Green and Red pepper Zucchini

Cucumber Cauliflower
Carrots Scallions
Cherry Tomatoes Broccoli florets
Broccoli Stems
Dips – accompaniment to raw vegetables, and sometime potato chips and crackers. Any
mixture of spreads can be used as dips. Proper consistency is important to any dip. It must not
be so thick that it cannot be scooped up without breaking the cracker. It must be thick enough
to stick to the items used as dippers. Thin or soften them by adding mayonnaise, cream or other
appropriate liquid. Sauces and salad dressings can be used as dips.
2.Pickled items. Includes variety of items like cucumber pickles, olives, watermelon
pickles, pickled peppers, spiced beets, and other preserved fruits and vegetables.
MISCELLANEOUS HORS D ‘OEUVRES
These are variety of food both hot and cold served as appetizers. The serving is smaller
in unit size or portion size that can be eaten with forks from small plates or with fingers.
1. Antipasto - Italian Appetizer. This includes the following:

1. Bruschetta - slice of Italian bread that is toasted, rubbed with brushed garlic, and
drizzled with olive oil served with toppings like canapés.
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.
4. Caviar – salted roe, or eggs, of the sturgeon. Any product labeled caviar must come from
sturgeon.
Roe from any other fish must be labeled as such (white fish caviar)
5. Amuse Bouche (ah-mews-boosh) – a tiny appetizer or hors d’ oeuvres offered to guest
seated at their tables either before or after they have ordered from the menu. It is an
opportunity to showcase an aspect of the chef’s cooking style and talent and to welcome the
guest.
Anything that can be served in a tiny

portion can be served as an amuse bouche
like salads, soups, and little portions of
meat, fish, or vegetables with the few
drops of sauce and garnish. The chefs do
not use a separate category of recipe for
these items but just give a different
presentation, garnish, or sauce.
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Classifications of Appetizer

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CLASSIFICATION OF

CANAPÉS CONSISTS OF THREE PARTS

Three types of spreads

Food items used to decorate canapés

a.) Vegetables, pickles, and relishes

d) Cheese, hard cooked egg slices

1. Good mise en place is essential.

2. Assemble as close as possible to serving time.

4. Make sure that at least one of the ingredients is spicy in flavor.

5. Use high quality ingredients.

7. Arrange canapés carefully and attractively on trays.

1.Oyster and Clams on the half shell 4. Lobster meat

Green and Red pepper Zucchini

1. Antipasto - Italian Appetizer. This includes the following:

Anything that can be served in a tiny

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