APPETIZER

HORS D’ OEUVRES
A generally small-portioned first course of a multicourse meal, used to wet the
appetite or to enliven the appetite before meals, often to the accompaniment of
drinks. They are generally small in size and spicy or piquant in flavor.

The term appetizer is the first course of a multicourse meal and the finger food
item served at receptions and with cocktails is called hors d’ oeuvres.
•Factors in Plating Appetizers
• Appetizers are meant to stimulate the taste buds and
perk up appetite. It is served separately from the meal and
because of this the term hors d’ oeuvre is used which
means “outside of meal.” Hors d’oeuvre is either serve
before the meal or a time when a meal will not be served-
such as cocktail reception. These foods may be cold or hot.
They may be suitable by eating with the fingers as in the
case with canapés, crudités, and other “finger foods,” or
they may require the use of plates and forks especially in
the case of marinated or pickled vegetables, fruits, or hot
hors d’ oeuvre served in a sauce.
•One of the most important aspects in any
preparation is the chef’s imagination and ability. The
actual selection of foods, cooking technique to be
used in creating the vast number of dishes that can
be served as hors d’oeuvre, appetizers or salads
depend upon a number of criteria- what the chef has
available, the season and the amount of money that
can be spent on these dishes.
•A variety of ingredients used in preparing appetizers have
been discussed in previous topics and all it takes is the
modification in portion size and variety of preparation. One
good example is the many uses of fresh salmon. It can be
poached or grilled, served chilled or hot, and serve with a cold
sauce, or mixed with salad, along with pasta and vegetables.
It may be served as hot gratin- a food topped with seasoned
breadcrumbs and cheese, then baked; or baked, and topped
with tomato concasse -skin and seed vine-ripe tomatoes for
use in sauces, stews, and more, and glacage- a French term
for browning and glazing. It can be sliced and served as an
appetizer or used to prepare canapés or to prepare a savory
cold mousse used as a spread or filling.
•Another criterion to be considered is the
chef’s presentation of appetizers not only
to pique the taste buds or stimulate
appetite but to enhance and improve the
appeal of the food itself. Presentation of
dishes will magically transform a dish into
a culinary masterpiece. After all, cooking
is also an art.
•The succeeding paragraphs discusses
about the factors in plating appetizers
such as appeal, color and contrast,
temperature and food service, and
classical and innovative arrangement
style. As the saying goes, a pleasing
presentation can make a strong
impression.
•PLATING
• Plating is the process of arranging elements such as
main item, side dishes, sauces and garnishes on a plate.
Not all dishes have every element, like appetizers may
have only one additional element like garnishes, dips or
sauces.
•Plating refers to placing food in suitable food containers
in an appealing manner as possible. Plating is inseparable
with food garnishing. A garnish could be anything that
adds visual appeal and complementary colors, flavors, or
texture to the food. To embellish a dish as a way of
finishing it and making it looks appealing and pretty.
• The appetizer plate—which measures about seven inches
across—is an extremely versatile type of plate. In line with
their name, it's the perfect plate to use for appetizers.
Whether the appetizers are offered on serving trays or
plated individually, this type of plate is a must.
• Use charger plates as a tray or platter to pass around
small appetizers or desserts, but make sure to place a
doily or linen napkin on top of the charger so food isn't
resting atop it.
• A plate is a broad, mainly flat vessel on which food can
be served. A plate can also be used for ceremonial or
decorative purposes. Most plates are circular, but they
may be any shape, or made of any water-resistant
material.
•PLATES AND OTHER SUITABLE CONTAINERS

• The plate should be big enough as not to crowd

foods. Large plate allows for separation between
items, which let the inherent beauty of each one
shine. In plating appetizers limit it to one or two items
including the garnish. It is suitable to use small plates
in plating appetizers. Do not let the food touch the rim
and canvas of the plate. The color of the plate must
be neutral, use classic white or earth stones that will
surely complement any color of the food. In choosing
the food, remember the saying “what grows together
goes together.” Preparing fresh ingredients that are in
season doesn’t just taste better, it looks better.
Seasonal produce tends to fall into both culinary and
visual harmony.
SUITABLE CONTAINERS FOR
APPETIZERS
EXAMPLES OF RAVIERS
•GARNISH
•The classic food garnishes used in presenting appetizers are:
1. HERBS- spring onions, lavender springs, basil, chives,
thyme, fresh cilantro, flat leaf parsley, etc.
2. FRUITS- lemons, grapes, pineapples, kiwis or any fruits in
season.
3. VEGETABLES- lettuce, blanched broccoli, summer squash,
white onion, etc.
4. SAUCE- is used to flavour or season the food; is either
thickened or semiliquid preparation; brown or white sauce.
5. SPREADS- butter, cream cheese, mayonnaise, etc.
6. DIPS & DRESSINGS - a creamy sauce usually made with
mayonnaise, sour cream, or cream cheese.
•APPEAL

• Appeal pertains to sight or the way foods are identified based on their
shapes and colors.
•It is also the sense that we use to help determine when foods are ripe and
when they are properly cooked, opaque or translucent, transparent or
colored.
•The color of food changes during cooking. Foods having right color would
mean having a good flavor. When the color is too light, we may describe
the food as bland, immature, or undercooked. If the color is too deep, the
expectation is either the food is bitter, overcooked or scorched.
•Some foods have different color on the exterior than the interior, or may
have even color throughout. For instance, a steak grilled rare takes on a
dark mahogany on the outside and is deep red or maroon on the inside; a
poached chicken breast is the same ivory color inside and out. Transparent
or opaque like egg whites go from transparent to white and consommé
becomes crystal clear. Another is blanching, which makes food like green
beans becomes vivid green; lobster changes from a green or gray color to
bright red.
•Appeal through color and contrast. Since appetizers
precede the meal, they should be considered a means of
“teasing” the appetite. Appetizers should be attractive.
This is partially accomplished through varying visual
appeal. Foods should have pleasing, natural colors. Cuts
should be neat and precise.

• CRUDITES
•COLOR AND CONTRAST
• To make food more exciting to look at, contrast in
color should be taken into consideration. The use of
contrasting colors plays a very important role in
presentation of food. For instance, the composition of
foods in crudites and antipasto are identified through
contrasting colors.
CLASSICAL AND INNOVATIVE ARRANGEMENT STYLE
•Whenever possible, use the natural colors, shapes, and
textures of appetizers as a guide to their arrangement.
This basic guideline is not always enough, all by itself,
to create a pleasing arrangement. The height is also a
way of enhancing the effect of appetizers on the plate.
Use the main element, garnish or sauce to introduce
complementary or contrasting colors, flavors, textures,
and temperature. Leave some space on the plate
unfilled most especially for butler style of service.
Create focal point by using colors or height to catch the
guest’s attention. Position the focal point so that it does
not hide the main element on the plate. Position the
main item so that it is easy for the guest to eat.
Communicate with the service staff regarding how the
plate should be set down in front of the guest.
•Cut, carved or slice the main item before you put it
on the plate. Make slices of consistent thickness and
arrange or sequence them in the same order that
they were cut. The edges and sides of the food
should be clean. Keep steel nearby to keep the knife
and other cutting tools sharp. Give foods that are
naturally flat some height: roll or fold slices, arrange
them in piles or pyramids, lean slices or pieces up
against other foods, or use serving pieces to raise
foods up higher than other elements on the plate.
•Some foods have a defined shape, while others will not
hold a shape on their own. Some foods can be molded,
scooped, or cut to give them a neat, attractive shape.
Beds and borders can be made to contain more liquid
foods, as in sauces. Moreover, Use a container to hold
liquids, like dips or dressings, sauces, and spreads. Use
a mold to give shape to loose foods. For pasta or
noodles, make a nest with long, thin cooked foods.
Likewise, a bed or border from food as pureed by piping
or spooning purees around the rim of a plate to make a
wall that can hold liquid or stew.
•Portion a rice or other loose grains in a shallow bowl
or deep plate, make a well in the center, and ladle a
portion of stew into the center.
•Use cutters to portion and shape foods such as
casseroled potatoes or polenta.
•Remember that serving hors d’ oeuvre should not require
the use of a knife. It is typically eaten with a finger. If it’s
hot hors d’oeuvre the use of plate and a fork, skewers, or
picks may be required.
• Always consider the types of foods that will be served
at a meal following hors d’oeuvre reception. Consider
also if, the reception or meal has a theme; choose arrays
of foods that fit the theme. Appetizers are more often
identified with receptions.
• A pre-meal reception is a convenient and a pleasant
way to allow for varied arrival times for guests. Normally
the guest is offered small eats and some type of
beverage in a room other than the dining room while
waiting for all the guests to gather. This type of reception
is followed by a full meal. There are certain guidelines to
the selection of appetizers in this type of reception:
1.Keep the food light, delicate and unsubstantial.
Guests should not feel full before sitting down for
the main meal.
2.Limit the variety of the ingredients. Do not
overwhelm the guests’ palate.
3.Avoid repetition of the ingredients that will be
served in the main meal.
4.Avoid highly spiced or highly acidic food. They will
interfere with the meal to follow.
5.Limit the number of appetizers served. This will
prevent the guests from losing their appetites.
6.Best is to provide finger food so that the guests can
savour them while standing and sipping their drinks.
•A full meal is an event in itself and can last on an
average from 1.5 hours to 3 hours. The full reception
provides a setting for greater freedom in the menu.
The guidelines are:
1.A wider variety of both hot and cold appetizers can
be offered.
2.The range of flavors and textures used can be
broader.
3.Finger foods and the spread can be laid on the
buffet and a spoon and fork service can be given
•Appetizers served within the meal or within the
framework of the meal, should be planned as part of
the overall balance of the meal. The colors, textures
and flavors of the total menu should be considered.
The guidelines are:
1.As always, the portion should be small
2.No repetition of the ingredients
3.Finger foods are not normally served within the
meal.
•The appetizers may be arranged in two (2)
ways:
•
• Buffet arrangement style
•
o the appetizers are laid on the buffet table
o large trays are often used for these
o the appetizers are attractively presented
o mirrors are used for the displays
o hot appetizers should be served in chafing dishes
 • Butler style service
•
o it is the good option for smaller receptions with
limited space.
o the waiters take the food to the guests
o lends a more elegant air to the function
o gives better control of the flow of the food and
alcohol.
o smaller butler trays are needed and are usually
silver draped with a napkin or a doily.
•
•TEMPERATURE
• The temperature and food service must also be considered
in serving appetizers to complement the weather condition and
design to complement the meal that is to follow.
• Correct time and temperature procedures need to be
followed when preparing appetizers. The foods should be
brought to safe temperature for the appropriate amount of
time. This specifically refers to the manner of thawing frozen
foods safely, cooling food safely and reheating foods properly.
Frozen foods may be safely thawed in several ways. The best
though slowest method is to allow the food to thaw under
refrigeration.
•Placed still- wrapped food in a shallow container on a bottom
shelf to prevent any drips from contaminating other items
stored nearby or below. Hold under refrigeration until
completely thawed; times will vary depending upon the
thickness and texture of the food.
• If there is no time to thaw foods in the refrigerator,
place covered or wrapped food in a container under
running water of approximately 700 F (200C) or
below. Use a stream of water strong enough to
wash loose particles off the food, but do not allow
the water to splash on other foods or surface. Clean
and sanitize the sink both before and after thawing
frozen foods. You can also use the microwave to
thaw foods. This method is recommended primarily
for individual portions that will be cooked
immediately after thawing in the microwave oven.
COOLING STOCK AND LIQUID FOOD
•One of the leading causes of food-borne illness is
improperly cooled foods. Cooked foods that are to be stored need
to be cooled down to below 410F (50C) as quickly as possible.
Cooling to below this temperature should be completed within four
hours, unless you use the two-stage cooling method. The first
stage, foods must be cooled down to 700 F (200C) within two hours.
In the second stage, foods must reach 410F (50C) or below within
an additional four hours. The total amount of time elapsed during
cooling the food is six hours.
• In cooling liquid foods, place the liquid foods in a metal
container (plastic containers insulate rather than conduct heat and
are not a good choice). Place the container in an ice water bath
that reaches the same level as the liquid inside the container.
Place the container in an ice water bath that reaches the same
level as the liquid inside the container as shown below. Bricks or
a rack set under the container will allow the cold water to
circulate better. Use an overflow pipe to permit the water to run
continuously as the food cools. Stir the liquid in the container
frequently so that the warmer liquid at the center mixes with the
cooler liquid at the outside edges of the container, bringing
overall temperature down more rapidly. Stirring also discourages
potentially dangerous anaerobic bacteria from multiplying at the
center of the mixture.
 CHILL STICK CHILL WAND BLAST CHILLERS

Use a chill stick or a chill wand to stir foods as they cool. This
speeds the cooling process. Blast chillers are another way to
rapidly chill foods.
• In cooling solid or semisolid foods, refrigerate food in
shallow layers in unwrapped shallow containers to allow
greater surface exposure to cold air and thus quicker
chilling. Cut large pieces of meat or other foods into smaller
portions. Cool to room temperatures or in a blast chiller.
Wrap or cover all cooled foods before refrigerating them to
hold for later use or service.
•Improperly reheated foods are another frequent
culprit in food-borne illness. When foods are prepared
ahead and then reheated, they should move through
the danger zone as rapidly as possible and be
reheated to at least 1650F (740C) for at least 15
seconds within a two-hour time period. Bring food to
the proper temperature over direct heat (burner,
flattop, grill, or conventional oven. The greater the
surface area of the food and the shallower the layer,
the more rapidly the food will heat. A steam table will
maintain reheated foods above 1400F (600C) but will
not bring foods out of the danger zone quickly to
reheat safely. Use instant-read thermometers to
check temperatures. Clean and sanitize the
thermometer after each use.
FLATTOP GRILL STEAM
TABLE
•FOOD SERVICE
•
• Hazard Analysis Critical Control Point (HACCP)
is a fast becoming a common term in food service and
food safety. This system has been adopted by both food
processors and restaurants, as well by the FDA and
USDA. The essence of HACCP is contained in the
following seven principles:
 PRINCIPLES OF Hazard Analysis Critical
Control Point (HACCP)

1. Conduct a hazard analysis by following the food from the

moment you receive it until you serve it. Think about the
points in the process where foods might be exposed to
pathogens or other contaminants or where conditions
are most likely to encourage the growth of pathogens in
a food.
2. Determine critical control points- a critical control point
is the point in the process of food handling where you
can prevent, eliminate, or reduce hazard.
3. Established critical limits- know the critical limits for a
food when you cook it, serve it, or store it. These limits
require you to measure both the temperature of the food
and the length of time it is kept at that temperature.
4.Establish monitoring procedures- entering accurate measurements of
time and temperature into a logbook gives you a record of how foods
were handled. It also alerts you to any corrective steps you may need to
take.
5. Identify corrective actions- whenever a measurement indicates that a
food is not at the right temperature or has been held in the danger zone
for too long, you need to do something about it. For example, food held
at an incorrect temperature for too long in a steam table such as 120 0F
(600C) for more than two hours, the corrective action is to discard it. For
frozen foods delivered with a build-up of ice, indicating that the food has
been defrosted and refrozen again, reject the shipment.
6. Establish procedures for record keeping and documentation- this
typically includes time-temperature logs, checklists, and forms.
Document enough information to be sure that standards are being met,
but not so much that cooks find the work complicated to record.
7. Develop verification system- is essential to establish procedures to
ensure that the HACCP plan is working correctly.
•CONTROLLING TIME AND TEMPERATURE
•
• There are several points in the flow of foods
through a foodservice operation where both time
and temperature can and should be controlled. The
steps taken to control time and temperature are
meant to keep the food safe, as well as to preserve
its quality and nutritive value.
1. Receiving and Storing Foods
 Check delivery trucks for unsanitary conditions, such as dirt or
pests.
 Check the ambient temperature inside refrigerated trucks or
vans.
 Check expiration dates.
 Verify required government food inspection.
 Reject any goods that do not meet your standards.
 Store foods properly as soon as they are received.
 Breakdown or discard cardboards boxes as soon as possible
because they provide nesting area for insects.
 Refrigerators should be kept between 36 0 and 400 F ( 20 to 40 C)
 Freezers should be kept between -10 0 and 00 F ( -230 to -180 C)
•Appropriate Temperature Guides in Storing Perishable Foods

Perishables Temperature

Meat & Poultry 320 to 360F (00 to 20C)

Fish & shellfish 300 to 340F (-10 to 10C)

Eggs 380 to 400F (30 to 40C)

Dairy products 360 to 400F (20 to 40C)

Produce 400 to 450F ( 40 to 70C)

 • Attractive Presentation Techniques for Appetizers

•
•Learning Objectives
•
•After reading this Information Sheet you should be able to
•
1.describe attractive presentation of appetizers according to
enterprise standards;
2.identify suitable plate use in presenting appetizers according to
enterprise standards;
• A pleasing presentation can make a strong impression on the
guest. The style of presentation may vary greatly from one type of
appetizers to another, but the real purpose of good presentation is to
enhance both the way food appears and the flavors and textures of
the food itself.
•Attractive Presentation Techniques for Appetizers
•
• Presentation is the art of telling guests about the food by the way it is
arranged on a serving piece. Good presentation makes you want to eat
the food, even before you have taken a single bite. They take advantage
of every aspect of a dish to produce a plate that looks appetizing,
delicious, and clean.
• There are many words used to describe the effect of each element in
a presentation: simple, elegant, balanced, integrated, unified, organic, or
even synergistic. The primary objectives of food presentation include:
serve foods at the best possible temperature, for both safety and flavour;
give foods an attractive and appropriate appearance; make it easy for the
guest to identify and eat the food; and highlight all aspects of a dish:
colors, aromas, temperatures, shapes, height, and textures.
•Each element on a serving piece falls into one of
the following categories: main item, side dishes,
sauces, and garnishes. An effective presentation
takes all of the elements on the plate into account,
positioning them for maximum impact. Not all dishes
have every element. Some may only have one
additional element like in appetizers. No matter how
many elements there may be on a plate, it is
important to position each one properly.
•Principles for Presenting Appetizers
•
•The following basic principles will be helpful as you select, plate, and prepare
appetizers and hors d’oeuvre:
1. Serve appetizers at the correct temperature; you may need to warm or chill
plates.
2. Appetizers purpose is to stimulate guests’ appetites. For this reason, proper and
meticulous seasoning is extremely important.
3. The shaping and portion of an appetizer is crucial. Offer just enough to make
the appetizer appealing but not do much that the guest will feel overwhelmed
by the portion.
4. The appetizer will create a first impression on the guest. Guests may judge the
entire meal just by the neatness of appetizers.
5. For shared appetizers consider splitting the portions prior to being served to the
guest.
6. The correct size and shape for serving pieces will add to an appetizer’s overall
effect. Color, shape, and leftover space all play a role in the appeal of
appetizers. Provide guests with all items necessary for the appetizers such as
cups for dipping sauces.
•Presentation of Different Types of Appetizers
•
A. COLD HORS D’ OEUVRE

•They are small, delicate, flavorful and attractive food servings

served in oblong dishes called raviers. The dish is needed as they
are usually served with a marinade, dip or dressings, sauce etc.
The portion size is generally small enough for a bite or two. The
normal variety of 6-8preparations is offered to the guest to
anticipate the meal.
•The possible variations of these are almost limitless. They can
involve the preparations of marinated meats, fish or vegetables.
Hot or cold finely diced mixtures or mousses may be used, or items
which require little or no preparation such as roasted nuts, brined
olives, raw cut fruit or vegetables.
•Cold hors d’ oeuvre is served with a sauce or dip. Some are served
very cold; they may even be presented on a bed of ice, others are
served at room temperature.
FINGER FOOD

• In serving finger foods, portion the pieces so that it

can be picked up with the fingers. It is
recommended that the following basic principles of
preparation and presentation be considered:
•
 The food should be prepared in such a way that
fingers are left clean after eating the food by a
having a dry base to handle it by, such as a canapé
and use of skewers or toothpicks for the items.
 They should be neat and easily handled.
 They should be only one or two bites in size.
 The majority of these foods are served cold
Crudites
•Essentially crudités means the food eaten raw. Its
common usage is limited to raw vegetables. This is
one of the simplest appetizers. Examples of
vegetables are bell peppers, carrots, celery, summer
squash, red radish, cucumbers and cherry tomatoes.
This kind of appetizer should be well chilled and
served with one or more dip or dressings to make it
palatable. Some vegetables like broccoli or green
beans may be blanched to make their colors vibrant
and to give them a better texture and flavour.
CANAPES (ka-nuh-peez)
 •Refers to toasted or fried rectangular or circular
slice of crust less bread, also termed as a crouton. It
can also refer to open face sandwiches which may be
topped with endless variety of ingredients.
Contemporary canapes use other bases in place of
bread: crackers, firm vegetables like pepper,
cucumber and single endive leaves, pastry dough
such as pate brisee or pate a choux, baked and
shaped phyllo dough, or tortillas.
•The canapés have four components – base,
spread, main body and garnish.
•
•BASE
 It must be firm enough for the guests to handle
 The breads can be toasted, fried or baked till crispy
 Bases can be cut into various interesting shapes as
rectangle, square, circle, oval, crescent, diamond
or a triangle.
•SPREAD
 Adds flavor and moisture to the canapés
 Acts as a glue helping to hold the main body of the
canapés
 Spreads provide a fat barrier and prevents the
base getting soggy.
 The spreads should be softened to allow easy
spreading. It should not be melted as it will not
form the protective covering.
 There are two primary types of spreads used for
the canapés
o 50 % butter and 50 % cream cheese
o Any compound butter
•MAIN BODY
 This part of the canapé may be almost any savory
food such as cold meats, seafood, vegetables.
 The main body of the canapé should be in
consistent with the shape of the base.
•GARNISH
 It adds eye appeal
 It should enhance the main body and not over
shadow it
 Can be a small piece of herb, sliced stuffed olives
or any other color enhancing piece of vegetables.
•STYLES OF CANAPES
 Banquet style- are simpler designed, can be
produced in large quantity, are made from less
expensive food and sometimes leftover food,
usually they sell for a lower price.
 A la Carte- are individually prepared, they come
with complex designs, and made few at a time.
Premium ingredients are added and they command
a higher price. These are made for special
occasions.
BARQUETTES & TARTLETS
 Barquettes are elongated diamond cuts.
 The fillings for both are interchangeable
 These can have high degree of sauce in it since the
filling is held within the dry walls of the crust.
 They should be prepared close to the service time
as otherwise they will get soggy
• Tartlets are miniature pie shells, from a short pie
dough
• The shells are filled with variety of fillings
• These can range from hot, finely diced mixtures to
cold mousses.
• Tarts are round like miniature tarts
CHOUX PUFFS AND CAROLINES

• Choux puffs are also called petit choux

• Carolines are small crusts made from unsweetened choux paste
• Shape is what differentiates the two
• Choux puffs are shaped like small balls
• Carolines are slightly elongated like miniature éclairs.
• They too need to be prepared just before the service.
•SANDWICHES
•
•This is the most common version of finger food. Small
fancy sandwiches are normally served. These have three
categories –
• 1. TEA SANDWICHES
 • Are most often close faced
• They are made of two pieces of bread
• They are small and delicate
• The fillings are usually finely chopped and mixed
with butter or cream cheese
• The desired size is no more than 1 ½ inch by 3
inches, if they are rectangular
• Fancier shapes should also have the similar
dimensions
• The thickness of the sandwiches should be ½ inch.
• Ham, chicken, salad vegetables, water cress are
commonly used as main body.
•
 2.FANCY SANDWICHES
• The fillings used are almost as fine as puree.
• Can also be made from paper thin slices of meats and
vegetables
• Different breads can be used to create variations
3. SMORREBROD
• This means buttered breads
• These are Danish open faced sandwiches using
substantial pieces of meats , fish or vegetables
• They are artfully arranged on slices of bread
• Normally sized to be a meal in itself but a smaller
version is served as appetizers.
• A typical example would be –
• 1. butter a slice of rye bread
• 2. place two slices of tomato on the bread
• 3. put 2 slices of smoked sardines
• 4. mound a small amount of scrambled egg at the tail
end of the fish
• 5. top the eggs with a few capers
• 6. crisscross two chives on top of the whole sandwich.
SPREADS AND DIPS
• A dip is the mixture that is loose or soft to cling to an item dipped
into it
• Spreads are stiffer , harder, more solids which needs to be spread
with a butter knife
• Spreads are used on crackers, breads etc.
• Spreads can be thick mixtures made of pureed meats, fish or
cheese.
• It should have a high content of fat to give it a smooth rich mouth
feel
• Cream cheese spreads are widely used, which can be suitably
combined with onion, garlic, chives, scallions, minced seafood,
and vegetable purees.
• Dips can be either hot or cold
• These can be hot or cold sauces, combined with pureed
vegetables, sour cream and yogurt based mayonnaise and cream
based.
SWEET ONION DIP HOT MOZARELLA DIP WITH BASIL AND TOMATOES
•CHEESE
•
 Is a very good ingredient or can be served as its
own as an appetizer.
 There is a vast variety of cheese to choose from
and each of it gives a different character to the
appetizers.
•
•CAVIAR
• Is the ultimate Hors d’ oeuvre
• Is the processed roe ( eggs ) of the sturgeon
• If any other fish roe is used then we need to mention
the variety such as Salmon Caviar
• The finest caviar comes from Caspian Sea which is
bordered by Russia and Iran.
• The three species of sturgeon harvested in this area
are – BELUGA, OSETRA, SERVUGA
• Caviar is categorized not only by the type of fish it
comes from but also by the method of processing
and condition when sold.
• FRESH CAVIAR is most perishable. The eggs make up
8-14 % of the fish body weight, depending on its age
and species.
o Once the fish is caught the eggs are removed
immediately
o In this process, the membrane around the eggs, are left
intact
o They are then filtered through a coarse mesh screen to
separate them
o Then salt is worked into them with hands
o The salted eggs are then put into the fine sieve to drain
them
o Then they are hand packed into tins
o Fresh caviar is highly perishable, hence should be
refrigerated always
o It should never be frozen
o Once opened then it should be used within 3 days.
 • PRESSED CAVIAR is processed from the eggs of
osetra and sevruga when the high percentage of
eggs are ruptured
•
o The eggs are heated to about 100 degrees F in a
saltwater solution
o The caviar is into fabric pouches and pressed to
remove excess salt and oil.
o Pressed caviar is drier and spreadable , having a jam-
like consistency
o This caviar is highly prized.
•
• PASTEURIZED CAVIAR
o Is prepared same as fresh caviar
o It is pasteurized and vacuum packed. This gives it
a longer shelf life, up to 3 months without
refrigeration
o It is best when used within 3 months
o The pasteurization has a negative impact on the
taste.
• FROZEN CAVIARS
o Are roe from non- sturgeon type fish such as
salmon, white fish, and lumpfish.
o The berries are tougher and can withstand
refrigeration
o They are of lower quality.
o They are also less expensive
• FROZEN CAVIARS
o Are roe from non- sturgeon type fish such as
salmon, white fish, and lumpfish.
o The berries are tougher and can withstand
refrigeration
o They are of lower quality.
o They are also less expensive
• BELUGA CAVIAR

o Is from the largest species of sturgeon – the beluga

o It has the largest delicate berries which burst easily against
the tongue
o It ranges from light to dark gray in color.
o It is the most expensive and highest quality caviar.
 • OSETRA CAVIAR

o From osetra sturgeon , has the second largest berries

o They are delicate with a slightly fruity flavour
o The color ranges from golden to dark brown or gray .
o The golden color is very rare and called “ royal caviar “
o It is the second most expensive caviar
• SEVRUGA CAVIAR

o Has smaller, delicate berries of a light to medium gray color

o This caviar is very popular in Europe and is least expensive of the
Caspian varieties.
• AMERICAN STURGEON

o Has medium sized delicate berries of light gray color.

o It is inexpensive as compared to Caspian varieties.
•SERVICE OF CAVIAR
•
o The caviar is best presented in the original tin, set on
crushed ice in a presentoir- a silver serving dish
designed specifically for the presentation of caviar.
o Other elaborate presentations will involve small ice
carvings designed to hold the tin.
o The accompaniments are buttered toast points, salted
butter, lemon wedges, blinis dense bread or crackers
can be served with the inexpensive varieties of caviar.
o The spoons and palettes should not be silver because
silver has a chemical reaction with the eggs.
o Ivory, mother of pearl and gold plated spoons are used
o Traditionally caviar is accompanied by champagne or
vodka.
TYPICAL HOT HORS D’OEUVRE APPETIZERS

•
• Hot hors d’ oeuvre may be presented in a pastry
“case” like puff pastry shells or in case in phyllo
dough. When possible use skewers or picks, so that
guests do not have to hold the food.
• It may be possible for the guest to eat these foods
without the use of a pork and plate, unless a sauce is
included. Do not combine hot appetizers with cold
appetizers in one platter to keep it hot. Use chafing
dishes to hold hot hors d’oeuvre for buffet service.
ATTEREAUX

o They consist of small, identical sized slices of various food items

placed on wooden or bamboo skewers
o They are coated with a reduced sauce such as duxelle, béchamel or
veloute. After chilling they are breaded and are deep fried for
immediate service.
o This can be frozen after breading
o Classically the bamboo skewers are removed and replaced with
decorative metal skewers, of the same name
o They are arranged in a crown by sticking them in a large crouton or
rice mold.
o It is garnished with chopped parsley
BEIGNET (FRITTERS)
(BEN-YAY)

o An item or mixture of ingredients dipped in a batter and deep

fried.
o Solid items to be fried should be blotted dry and lightly dusted
with flour before being dipped in the batter.
o These should be then fried golden brown in fat that is heated to
375 degrees F. This temperature ensures crisp product with the
least absorption of fat.
o These have to be fried just before service.
o Presentation of beignets should be done on a serviette
o The traditional garnish is fried parsley
o They should be served with appropriate sauces.
BOUCHEE

o Bouchee means mouth or mouthful

o It is like miniature vol-au-vent , which is a puff paste patty shell
o It can have limitless variety of fillings.
o They can range in size from 1 ½ to 3 inches in diameter.
o They can have any shape- round, rectangle, square triangle.
o After baking, these can be held well in airtight containers.
o They can be stored at room temperature for up to 7 days
o For longer storage they can be frozen
o These should be reheated before service along with the filling,
and then served immediately.
o If served for a buffet, they should be served in the chafing dish
to keep them hot.
BROCHETTE (BROW-SHET)

o These are like attereaux but are not coated with a sauce.
o These are grilled or broiled instead of deep- fried.
o It is normally marinated seafood or meat, interspersed on a
skewer with colorful vegetables.
o They are served with compound butters, piquant sauce .
RISSOLES (RUH-SOWLZ)

o Is the semi- circular pocket of puff or

unsweetened pastry dough.
o Filled with the finely diced mixture or a forcemeat.
o It is deep fried
o The fillings should be flavorful.
o Rissoles freeze well and should be thawed
unwrapped before cooking.
o Is served as a finger food
o It is not accompanied by a sauce.
• TAPAS
•SPANISH Tapas means lidl. The name comes from
the practice of placing a piece of bread, over the
wine glass to keep out the flies. Today it includes
kidney beans in vinegar sauce with parsley, onion
and red pepper, boiled sliced potatoes with garlic
and mayonnaise, small meatballs in gravy, pickled
cauliflowers, stewed salt cod with garlic and
cayenne, tripe stew, black olives marinated with
onions.
•ANTIPASTO
•
• ITALIAN antipasto means “
before the pasta “ A typical selection would include
marinated mushrooms and artichoke hearts, sliced
salamis and prosciutto ham, smoked sardines,
stuffed olives, anchovies, caponata and roasted red
peppers. In traditional Italian menus, pasta is often
served in small portion as a first course.
•SAVOURIES

• The word savory is rooted in the meaning of

“tasty” or “flavorful”, but lately it’s used to describe
“salty or spicy” flavors as opposed to sweet.
Essentially, savory can be seen as the opposite of
sweet or “sweet-free” when we’re talking about food.
Thus, savory snacks are snacks that aren’t sweet. As
for prepared and packaged snack products, we usually
think of chips, crackers, popcorn, etc. A snack is
defined as “a small amount of food eaten between
meals”, and the truth is that there are a lot of healthy
savory snacks on the market. Really, the sky is the
limit; just choose real, as-whole-as-possible, nutrient-
dense snack foods, like Sheffa, and let your taste buds
guide you.
•
PICKLED FRUIT OR BRANDIED FRUIT

Pickled fruit or vegetables refers to fruit that has

been pickled. Pickling is the process of food preservation by
either anaerobic fermentation in brine or immersion in vinegar.
• TERRINE
• The word is also, though less commonly, used to refer
to other foods cooked or served in the
eponymous dish. It refers to a French forcemeat loaf
similar to a pâté, made with more coarsely chopped
ingredients. Terrines are usually served cold or at
room temperature. Most terrines contain a large
amount of fat as well as pork, although it is often not
the main ingredient
•RELISH

• A relish is a cooked, pickled, or chopped vegetable or

fruit food item typically used as a condiment in
particular to enhance a staple. In the United States,
the word relish is frequently used to describe a single
variety of relish —pickle or dill relish, made from finely
chopped pickled cucumbers. Such relish is commonly
used as a condiment, and is an important ingredient in
many varieties of the U.S. version of tartar sauce.
• It originated in India and has since become
popular throughout the world. Examples are jams,
chutneys, and the North American relish, a pickled
cucumber jam eaten with hot dogs or
hamburgers.
•COCKTAILS
•
•An appetizer made by combining pieces of food,
such as fruit or seafood, fruit cocktail and
shrimp cocktail. This is sometimes serve with various
mixed of alcoholic drinks consisting usually of brandy,
whiskey, vodka, or gin combined with fruit juices or
other liquors and often served chilled.
•