\E'Vw" M L

Tools and equipment used in the kitchen should always be cleaned and sanitized before use. To
prevent food contamination, utensils, tools, and equipment surfaces that are in contact with food
must be cleaned as often as necessary. Equipment

surfaces that are not in contact with food should also be cleaned frequently to

minimize accumulation of dust, dirt, food particles, and others.

\E'Vw" M L

Tools and equipment used in the kitchen should always be cleaned and sanitized before use. To
prevent food contamination, utensils, tools, and equipment surfaces that are in contact with food
must be cleaned as often as necessary. Equipment

surfaces that are not in contact with food should also be cleaned frequently to

minimize accumulation of dust, dirt, food particles, and others.

Cleaning Kitchen Tools and Equipment Used in Cookery

Cutting T ools and Equipment

chopper knife

Cutting too1s and equipment such as knives, choppers, and cutting blades on machines should
never be misused. Correct knives should be used I for appropriate job. Knives must always be
sharp F and clean. Using blunt knife is more likely to cause (3 ’ a cut owing to excessive pressure
having to be used. Handles should be free from grease. They should be placed flat on the board or
table so that the blade is not exposed upwards. It should

always be wiped clean with the edge away from the hands.

th Chotipers Shoum be kept Sharp a11d clean and when in use, care should be taken at no 0 er
knives, saws hooks etc can be struck b th

' ' e ch them to fly into the air. Y Opper Wthh could cause

Cutting blades on machines should be given attention also. Guards should be in place when the
machine is in use. Before the guards are removed for cleaning, the blades must have stopped
revolving, and it should not be left unattended.
\E'Vw" M L
Tools and equipment used in the kitchen should always be cleaned and sanitized before use. To
prevent food contamination, utensils, tools, and equipment surfaces that are in contact with food
must be cleaned as often as necessary. Equipment

surfaces that are not in contact with food should also be cleaned frequently to

minimize accumulation of dust, dirt, food particles, and others.

Cleaning Kitchen Tools and Equipment Used in Cookery

Cutting T ools and Equipment

chopper knife

Cutting too1s and equipment such as knives, choppers, and cutting blades on machines should
never be misused. Correct knives should be used I for appropriate job. Knives must always be
sharp F and clean. Using blunt knife is more likely to cause (3 ’ a cut owing to excessive pressure
having to be used. Handles should be free from grease. They should be placed flat on the board or
table so that the blade is not exposed upwards. It should

always be wiped clean with the edge away from the hands.

th Chotipers Shoum be kept Sharp a11d clean and when in use, care should be taken at no 0 er
knives, saws hooks etc can be struck b th

' ' e ch them to fly into the air. Y Opper Wthh could cause

Cutting blades on machines should be given attention also. Guards should be in place when the
machine is in use. Before the guards are removed for cleaning, the blades must have stopped
revolving, and it should not be left unattended.

Measuring tools such as measuring spoons, measuring cups, weighing scale, and oven
thermometer need cleaning and sanitizing as well.

Wash the measuring spoons in warm soapy water then, rinse them in clear water. You can use a
soft sponge or cloth for regular cleaning. Be sure to clean the entire SDoon including the handle
and then dry thoroughly with a dry, clean dlSh towel.

To make measuring cup easier to clean, add hot water, keep for a few minutes, ""89 and dry.

x§ \ Weighing scales are cleansed by using a ,: Small brush to gently sweep any residue from 9,
the balance. Use a moistened thin wipes with .Water and carefully clean the pan and around 7 e
Scales. Wipe dry. Remove the pan to filcjlitate more thorough cleaning. Don't turn ’ Scales upside
down to remove the residue.
\E'Vw" M L

Tools and equipment used in the kitchen should always be cleaned and sanitized before use. To
prevent food contamination, utensils, tools, and equipment surfaces that are in contact with food
must be cleaned as often as necessary. Equipment

surfaces that are not in contact with food should also be cleaned frequently to

minimize accumulation of dust, dirt, food particles, and others.

Cleaning Kitchen Tools and Equipment Used in Cookery

Cutting T ools and Equipment

chopper knife

Cutting too1s and equipment such as knives, choppers, and cutting blades on machines should
never be misused. Correct knives should be used I for appropriate job. Knives must always be
sharp F and clean. Using blunt knife is more likely to cause (3 ’ a cut owing to excessive pressure
having to be used. Handles should be free from grease. They should be placed flat on the board or
table so that the blade is not exposed upwards. It should

always be wiped clean with the edge away from the hands.

th Chotipers Shoum be kept Sharp a11d clean and when in use, care should be taken at no 0 er
knives, saws hooks etc can be struck b th

' ' e ch them to fly into the air. Y Opper Wthh could cause

Cutting blades on machines should be given attention also. Guards should be in place when the
machine is in use. Before the guards are removed for cleaning, the blades must have stopped
revolving, and it should not be left unattended.

Measuring tools such as measuring spoons, measuring cups, weighing scale, and oven
thermometer need cleaning and sanitizing as well.

Wash the measuring spoons in warm soapy water then, rinse them in clear water. You can use a
soft sponge or cloth for regular cleaning. Be sure to clean the entire SDoon including the handle
and then dry thoroughly with a dry, clean dlSh towel.

To make measuring cup easier to clean, add hot water, keep for a few minutes, ""89 and dry.
x§ \ Weighing scales are cleansed by using a ,: Small brush to gently sweep any residue from 9,
the balance. Use a moistened thin wipes with .Water and carefully clean the pan and around 7 e
Scales. Wipe dry. Remove the pan to filcjlitate more thorough cleaning. Don't turn ’ Scales upside
down to remove the residue.

Methods of Cleaning and Sanitizing Kitchen Tools and Equipment

Listed below are the normal cleaning and sanitizing of kitchen tools and

equipment based on the materials they are made of.

Plastic. Wash in reasonable water. Wood. Scrub with bristle brush and hot water with detergent.
Rinse and dry. Marble. Scrub with bristle brush and hot water then dry.

Copper. Remove as much food as possibIe. Soak. Wash in hot detergent water with the aid of a
brush. Clean the outside with a paste made of sand, vinegar, and flour. Wash well. Rinse and dry.

Aluminum. Do not wash in water containing soda as the protective film which prevents corrosion
may be damaged. To clean, remove food particles. Soak and wash in hot detergent water but never
soak too long while dishwashing to avoid darkening. Clean with steel wool or abrasive. Rinse and
dry.

Stainless steel. Easy to clean by soaking in hot detergent water. Clean with a brush. Rinse and dry.

Tin. Those which are used to line pots and pans should be soaked, washed in detergent water,
rinsed, and dried. Tin must be thoroughly dried otherwise they

are likely to rust.

Zinc. This is used to coat storage bins, galvanized iron and it should not be cleaned with a harsh
abrasive.

Enamel. Clean with a damp cloth and dry. Avoid using abrasives.

Metals. All metal equipment should be cleaned immediately after use. Abrasives should only be
used in moderation as their constant scratching of the surface makes it more difficult to clean the
item next time.

\E'Vw" M L

Tools and equipment used in the kitchen should always be cleaned and sanitized before use. To
prevent food contamination, utensils, tools, and equipment surfaces that are in contact with food
must be cleaned as often as necessary. Equipment

surfaces that are not in contact with food should also be cleaned frequently to

minimize accumulation of dust, dirt, food particles, and others.

Cleaning Kitchen Tools and Equipment Used in Cookery

Cutting T ools and Equipment

chopper knife

Cutting too1s and equipment such as knives, choppers, and cutting blades on machines should
never be misused. Correct knives should be used I for appropriate job. Knives must always be
sharp F and clean. Using blunt knife is more likely to cause (3 ’ a cut owing to excessive pressure
having to be used. Handles should be free from grease. They should be placed flat on the board or
table so that the blade is not exposed upwards. It should

always be wiped clean with the edge away from the hands.

th Chotipers Shoum be kept Sharp a11d clean and when in use, care should be taken at no 0 er
knives, saws hooks etc can be struck b th

' ' e ch them to fly into the air. Y Opper Wthh could cause

Cutting blades on machines should be given attention also. Guards should be in place when the
machine is in use. Before the guards are removed for cleaning, the blades must have stopped
revolving, and it should not be left unattended.

Measuring tools such as measuring spoons, measuring cups, weighing scale, and oven
thermometer need cleaning and sanitizing as well.

Wash the measuring spoons in warm soapy water then, rinse them in clear water. You can use a
soft sponge or cloth for regular cleaning. Be sure to clean the entire SDoon including the handle
and then dry thoroughly with a dry, clean dlSh towel.

To make measuring cup easier to clean, add hot water, keep for a few minutes, ""89 and dry.

x§ \ Weighing scales are cleansed by using a ,: Small brush to gently sweep any residue from 9,
the balance. Use a moistened thin wipes with .Water and carefully clean the pan and around 7 e
Scales. Wipe dry. Remove the pan to filcjlitate more thorough cleaning. Don't turn ’ Scales upside
down to remove the residue.

Methods of Cleaning and Sanitizing Kitchen Tools and Equipment

Listed below are the normal cleaning and sanitizing of kitchen tools and

equipment based on the materials they are made of.

Plastic. Wash in reasonable water. Wood. Scrub with bristle brush and hot water with detergent.
Rinse and dry. Marble. Scrub with bristle brush and hot water then dry.

Copper. Remove as much food as possibIe. Soak. Wash in hot detergent water with the aid of a
brush. Clean the outside with a paste made of sand, vinegar, and flour. Wash well. Rinse and dry.

Aluminum. Do not wash in water containing soda as the protective film which prevents corrosion
may be damaged. To clean, remove food particles. Soak and wash in hot detergent water but never
soak too long while dishwashing to avoid darkening. Clean with steel wool or abrasive. Rinse and
dry.

Stainless steel. Easy to clean by soaking in hot detergent water. Clean with a brush. Rinse and dry.

Tin. Those which are used to line pots and pans should be soaked, washed in detergent water,
rinsed, and dried. Tin must be thoroughly dried otherwise they

are likely to rust.

Zinc. This is used to coat storage bins, galvanized iron and it should not be cleaned with a harsh
abrasive.

Enamel. Clean with a damp cloth and dry. Avoid using abrasives.

Metals. All metal equipment should be cleaned immediately after use. Abrasives should only be
used in moderation as their constant scratching of the surface makes it more difficult to clean the
item next time.

\ V". x . . "‘7* '4 m {Lyalgééi *% "m. . ”j l. ’3 i w kt: W

Appetizers are small, delicate, flavorful, and attractive portions of food or drinks served before or
at the beglnnlng of a meal to stimulate the deslre to eat.

This chapter focuses on the prlnclples and techniques of preparing moutlv watering appetizers as
well as the proper ways of plating and storing it.

But before you can prepare different appetizers, students like you will first perform mlse en place.
Mls en place Is a French term whlch means “set in place” that is you have everything ready to
cook and in its place. You should be able to identify and prepare all the needed tools and
equipment as well as all the lngredlems to make the preparation and cooking easy.

\E'Vw" M L

Tools and equipment used in the kitchen should always be cleaned and sanitized before use. To
prevent food contamination, utensils, tools, and equipment surfaces that are in contact with food
must be cleaned as often as necessary. Equipment

surfaces that are not in contact with food should also be cleaned frequently to

minimize accumulation of dust, dirt, food particles, and others.

Cleaning Kitchen Tools and Equipment Used in Cookery

Cutting T ools and Equipment

chopper knife

Cutting too1s and equipment such as knives, choppers, and cutting blades on machines should
never be misused. Correct knives should be used I for appropriate job. Knives must always be
sharp F and clean. Using blunt knife is more likely to cause (3 ’ a cut owing to excessive pressure
having to be used. Handles should be free from grease. They should be placed flat on the board or
table so that the blade is not exposed upwards. It should

always be wiped clean with the edge away from the hands.

th Chotipers Shoum be kept Sharp a11d clean and when in use, care should be taken at no 0 er
knives, saws hooks etc can be struck b th

' ' e ch them to fly into the air. Y Opper Wthh could cause

Cutting blades on machines should be given attention also. Guards should be in place when the
machine is in use. Before the guards are removed for cleaning, the blades must have stopped
revolving, and it should not be left unattended.

Measuring tools such as measuring spoons, measuring cups, weighing scale, and oven
thermometer need cleaning and sanitizing as well.

Wash the measuring spoons in warm soapy water then, rinse them in clear water. You can use a
soft sponge or cloth for regular cleaning. Be sure to clean the entire SDoon including the handle
and then dry thoroughly with a dry, clean dlSh towel.

To make measuring cup easier to clean, add hot water, keep for a few minutes, ""89 and dry.
x§ \ Weighing scales are cleansed by using a ,: Small brush to gently sweep any residue from 9,
the balance. Use a moistened thin wipes with .Water and carefully clean the pan and around 7 e
Scales. Wipe dry. Remove the pan to filcjlitate more thorough cleaning. Don't turn ’ Scales upside
down to remove the residue.

Methods of Cleaning and Sanitizing Kitchen Tools and Equipment

Listed below are the normal cleaning and sanitizing of kitchen tools and

equipment based on the materials they are made of.

Plastic. Wash in reasonable water. Wood. Scrub with bristle brush and hot water with detergent.
Rinse and dry. Marble. Scrub with bristle brush and hot water then dry.

Copper. Remove as much food as possibIe. Soak. Wash in hot detergent water with the aid of a
brush. Clean the outside with a paste made of sand, vinegar, and flour. Wash well. Rinse and dry.

Aluminum. Do not wash in water containing soda as the protective film which prevents corrosion
may be damaged. To clean, remove food particles. Soak and wash in hot detergent water but never
soak too long while dishwashing to avoid darkening. Clean with steel wool or abrasive. Rinse and
dry.

Stainless steel. Easy to clean by soaking in hot detergent water. Clean with a brush. Rinse and dry.

Tin. Those which are used to line pots and pans should be soaked, washed in detergent water,
rinsed, and dried. Tin must be thoroughly dried otherwise they

are likely to rust.

Zinc. This is used to coat storage bins, galvanized iron and it should not be cleaned with a harsh
abrasive.

Enamel. Clean with a damp cloth and dry. Avoid using abrasives.

Metals. All metal equipment should be cleaned immediately after use. Abrasives should only be
used in moderation as their constant scratching of the surface makes it more difficult to clean the
item next time.

\ V". x . . "‘7* '4 m {Lyalgééi *% "m. . ”j l. ’3 i w kt: W

Appetizers are small, delicate, flavorful, and attractive portions of food or drinks served before or
at the beglnnlng of a meal to stimulate the deslre to eat.

This chapter focuses on the prlnclples and techniques of preparing moutlv watering appetizers as
well as the proper ways of plating and storing it.

But before you can prepare different appetizers, students like you will first perform mlse en place.
Mls en place Is a French term whlch means “set in place” that is you have everything ready to
cook and in its place. You should be able to identify and prepare all the needed tools and
equipment as well as all the lngredlems to make the preparation and cooking easy.

Tools and Equipment in Preparing Appetizers

The following are the tools and equipment needed in preparing appetizer;

Kitchen Tools

0 v / ’9‘ 9“ $ ‘$ ' /\ _/ 0 Ball cutter Butter curler Butter knife Can opener

m Channel knife ' Containers ) / Fork French knife ‘

Glass measuring cups

1 Ball cutter A sharp edged scoop used for cutting out balls of fruits and vegetables 1 Butter curler
. Used for making butter curl. l

Butter knife . A small knife with a blunt edged blad

l e that is use (:35 such as butter, peanut butter, and cream cheese. d to apply sp r 1

Can opener 0 Used to open a food tin preferabl ' 1 J y M comfortable grip and turning knob. th a
Smooth Operation 15‘ ‘

Channel knife . Modern hand tool used in making gamishes

\E'Vw" M L

Tools and equipment used in the kitchen should always be cleaned and sanitized before use. To
prevent food contamination, utensils, tools, and equipment surfaces that are in contact with food
must be cleaned as often as necessary. Equipment

surfaces that are not in contact with food should also be cleaned frequently to
minimize accumulation of dust, dirt, food particles, and others.

Cleaning Kitchen Tools and Equipment Used in Cookery

Cutting T ools and Equipment

chopper knife

Cutting too1s and equipment such as knives, choppers, and cutting blades on machines should
never be misused. Correct knives should be used I for appropriate job. Knives must always be
sharp F and clean. Using blunt knife is more likely to cause (3 ’ a cut owing to excessive pressure
having to be used. Handles should be free from grease. They should be placed flat on the board or
table so that the blade is not exposed upwards. It should

always be wiped clean with the edge away from the hands.

th Chotipers Shoum be kept Sharp a11d clean and when in use, care should be taken at no 0 er
knives, saws hooks etc can be struck b th

' ' e ch them to fly into the air. Y Opper Wthh could cause

Cutting blades on machines should be given attention also. Guards should be in place when the
machine is in use. Before the guards are removed for cleaning, the blades must have stopped
revolving, and it should not be left unattended.

Measuring tools such as measuring spoons, measuring cups, weighing scale, and oven
thermometer need cleaning and sanitizing as well.

Wash the measuring spoons in warm soapy water then, rinse them in clear water. You can use a
soft sponge or cloth for regular cleaning. Be sure to clean the entire SDoon including the handle
and then dry thoroughly with a dry, clean dlSh towel.

To make measuring cup easier to clean, add hot water, keep for a few minutes, ""89 and dry.

x§ \ Weighing scales are cleansed by using a ,: Small brush to gently sweep any residue from 9,
the balance. Use a moistened thin wipes with .Water and carefully clean the pan and around 7 e
Scales. Wipe dry. Remove the pan to filcjlitate more thorough cleaning. Don't turn ’ Scales upside
down to remove the residue.

Methods of Cleaning and Sanitizing Kitchen Tools and Equipment

Listed below are the normal cleaning and sanitizing of kitchen tools and

equipment based on the materials they are made of.

0

Plastic. Wash in reasonable water. Wood. Scrub with bristle brush and hot water with detergent.
Rinse and dry. Marble. Scrub with bristle brush and hot water then dry.

Copper. Remove as much food as possibIe. Soak. Wash in hot detergent water with the aid of a
brush. Clean the outside with a paste made of sand, vinegar, and flour. Wash well. Rinse and dry.

Aluminum. Do not wash in water containing soda as the protective film which prevents corrosion
may be damaged. To clean, remove food particles. Soak and wash in hot detergent water but never
soak too long while dishwashing to avoid darkening. Clean with steel wool or abrasive. Rinse and
dry.

Stainless steel. Easy to clean by soaking in hot detergent water. Clean with a brush. Rinse and dry.

Tin. Those which are used to line pots and pans should be soaked, washed in detergent water,
rinsed, and dried. Tin must be thoroughly dried otherwise they

are likely to rust.

Zinc. This is used to coat storage bins, galvanized iron and it should not be cleaned with a harsh
abrasive.

Enamel. Clean with a damp cloth and dry. Avoid using abrasives.

Metals. All metal equipment should be cleaned immediately after use. Abrasives should only be
used in moderation as their constant scratching of the surface makes it more difficult to clean the
item next time.

\ V". x . . "‘7* '4 m {Lyalgééi *% "m. . ”j l. ’3 i w kt: W

Appetizers are small, delicate, flavorful, and attractive portions of food or drinks served before or
at the beglnnlng of a meal to stimulate the deslre to eat.

This chapter focuses on the prlnclples and techniques of preparing moutlv watering appetizers as
well as the proper ways of plating and storing it.

But before you can prepare different appetizers, students like you will first perform mlse en place.
Mls en place Is a French term whlch means “set in place” that is you have everything ready to
cook and in its place. You should be able to identify and prepare all the needed tools and
equipment as well as all the lngredlems to make the preparation and cooking easy.

Tools and Equipment in Preparing Appetizers

The following are the tools and equipment needed in preparing appetizer;

Kitchen Tools

0 v / ’9‘ 9“ $ ‘$ ' /\ _/ 0 Ball cutter Butter curler Butter knife Can opener

m Channel knife ' Containers ) / Fork French knife ‘

Glass measuring cups

1 Ball cutter A sharp edged scoop used for cutting out balls of fruits and vegetables 1 Butter curler
. Used for making butter curl. l

Butter knife . A small knife with a blunt edged blad

l e that is use (:35 such as butter, peanut butter, and cream cheese. d to apply sp r 1

Can opener 0 Used to open a food tin preferabl ' 1 J y M comfortable grip and turning knob. th a
Smooth Operation 15‘ ‘

Channel knife . Modern hand tool used in making gamishes

Containers . These come in different sizes and shapes and are used to place prepared appetizers.

Cutting board . A wooden or plastic board used for cutting fruits and vegetables. Egg slicer . Used
to slice eggs.

Fork . Used to prick, beat, and combine ingredients.

French knife . This is the cook’s right hand, used for chopping, slicing, and dicing.

Glass measuring cups . Used to measure liquid ingredients such as water and oil, usually
transparent with the graduation mark on the outer part.

Grater 0 Used to grate, shred, slice and separate foods such as cheese, carrots etc. Measuring cups
0 Come in different sizes to measure dry ingredients. Measuring spoons 0 Used for measuring
liquid and dry ingredients in small quantity.

Mixing bowl . Designed to have smooth, rounded interior surfaces with no dents or creases for
smooth mixing.
Mixing spoons These come in different sizes and length of handles.

Multi-purpose kitchen shears Used for cutting, used also as a botcle opener or as

g nut cracker. _/-”'-J

\E'Vw" M L

Tools and equipment used in the kitchen should always be cleaned and sanitized before use. To
prevent food contamination, utensils, tools, and equipment surfaces that are in contact with food
must be cleaned as often as necessary. Equipment

surfaces that are not in contact with food should also be cleaned frequently to

minimize accumulation of dust, dirt, food particles, and others.

Cleaning Kitchen Tools and Equipment Used in Cookery

Cutting T ools and Equipment

chopper knife

Cutting too1s and equipment such as knives, choppers, and cutting blades on machines should
never be misused. Correct knives should be used I for appropriate job. Knives must always be
sharp F and clean. Using blunt knife is more likely to cause (3 ’ a cut owing to excessive pressure
having to be used. Handles should be free from grease. They should be placed flat on the board or
table so that the blade is not exposed upwards. It should

always be wiped clean with the edge away from the hands.

th Chotipers Shoum be kept Sharp a11d clean and when in use, care should be taken at no 0 er
knives, saws hooks etc can be struck b th

' ' e ch them to fly into the air. Y Opper Wthh could cause

Cutting blades on machines should be given attention also. Guards should be in place when the
machine is in use. Before the guards are removed for cleaning, the blades must have stopped
revolving, and it should not be left unattended.

Measuring tools such as measuring spoons, measuring cups, weighing scale, and oven
thermometer need cleaning and sanitizing as well.

Wash the measuring spoons in warm soapy water then, rinse them in clear water. You can use a
soft sponge or cloth for regular cleaning. Be sure to clean the entire SDoon including the handle
and then dry thoroughly with a dry, clean dlSh towel.

To make measuring cup easier to clean, add hot water, keep for a few minutes, ""89 and dry.

x§ \ Weighing scales are cleansed by using a ,: Small brush to gently sweep any residue from 9,
the balance. Use a moistened thin wipes with .Water and carefully clean the pan and around 7 e
Scales. Wipe dry. Remove the pan to filcjlitate more thorough cleaning. Don't turn ’ Scales upside
down to remove the residue.

Methods of Cleaning and Sanitizing Kitchen Tools and Equipment

Listed below are the normal cleaning and sanitizing of kitchen tools and

equipment based on the materials they are made of.

Plastic. Wash in reasonable water. Wood. Scrub with bristle brush and hot water with detergent.
Rinse and dry. Marble. Scrub with bristle brush and hot water then dry.

Copper. Remove as much food as possibIe. Soak. Wash in hot detergent water with the aid of a
brush. Clean the outside with a paste made of sand, vinegar, and flour. Wash well. Rinse and dry.

Aluminum. Do not wash in water containing soda as the protective film which prevents corrosion
may be damaged. To clean, remove food particles. Soak and wash in hot detergent water but never
soak too long while dishwashing to avoid darkening. Clean with steel wool or abrasive. Rinse and
dry.

Stainless steel. Easy to clean by soaking in hot detergent water. Clean with a brush. Rinse and dry.

Tin. Those which are used to line pots and pans should be soaked, washed in detergent water,
rinsed, and dried. Tin must be thoroughly dried otherwise they

are likely to rust.

Zinc. This is used to coat storage bins, galvanized iron and it should not be cleaned with a harsh
abrasive.

Enamel. Clean with a damp cloth and dry. Avoid using abrasives.

Metals. All metal equipment should be cleaned immediately after use. Abrasives should only be
used in moderation as their constant scratching of the surface makes it more difficult to clean the
item next time.
\ V". x . . "‘7* '4 m {Lyalgééi *% "m. . ”j l. ’3 i w kt: W

Appetizers are small, delicate, flavorful, and attractive portions of food or drinks served before or
at the beglnnlng of a meal to stimulate the deslre to eat.

This chapter focuses on the prlnclples and techniques of preparing moutlv watering appetizers as
well as the proper ways of plating and storing it.

But before you can prepare different appetizers, students like you will first perform mlse en place.
Mls en place Is a French term whlch means “set in place” that is you have everything ready to
cook and in its place. You should be able to identify and prepare all the needed tools and
equipment as well as all the lngredlems to make the preparation and cooking easy.

Tools and Equipment in Preparing Appetizers

The following are the tools and equipment needed in preparing appetizer;

Kitchen Tools

0 v / ’9‘ 9“ $ ‘$ ' /\ _/ 0 Ball cutter Butter curler Butter knife Can opener

m Channel knife ' Containers ) / Fork French knife ‘

Glass measuring cups

1 Ball cutter A sharp edged scoop used for cutting out balls of fruits and vegetables 1 Butter curler
. Used for making butter curl. l

Butter knife . A small knife with a blunt edged blad

l e that is use (:35 such as butter, peanut butter, and cream cheese. d to apply sp r 1

Can opener 0 Used to open a food tin preferabl ' 1 J y M comfortable grip and turning knob. th a
Smooth Operation 15‘ ‘

Channel knife . Modern hand tool used in making gamishes

Containers . These come in different sizes and shapes and are used to place prepared appetizers.

Cutting board . A wooden or plastic board used for cutting fruits and vegetables. Egg slicer . Used
to slice eggs.
Fork . Used to prick, beat, and combine ingredients.

French knife . This is the cook’s right hand, used for chopping, slicing, and dicing.

Glass measuring cups . Used to measure liquid ingredients such as water and oil, usually
transparent with the graduation mark on the outer part.

Grater 0 Used to grate, shred, slice and separate foods such as cheese, carrots etc. Measuring cups
0 Come in different sizes to measure dry ingredients. Measuring spoons 0 Used for measuring
liquid and dry ingredients in small quantity.

Mixing bowl . Designed to have smooth, rounded interior surfaces with no dents or creases for
smooth mixing.

Mixing spoons These come in different sizes and length of handles.

Multi-purpose kitchen shears Used for cutting, used also as a botcle opener or as

g nut cracker. _/-”'-J

Faring Knife Used for trimming and paring fruits and vegetables.

Peeler . The best ones are made of stainless steel with sharp double b1“, 3

swivels, used to scrape vegetables and peel fruits. Portion scoop . These are precisely sized for
portion control.

I/

Rubber spatula . ' g Ton. 501W

\’ i ‘ I" / Colander Zeno!

Potato masher Used to press potatoes and other cook e

d fruits a Rubber spatula Used for scraping off contents of be "d menu“

wls.

products from trays etc.

Spoon . Can be slotted, perforated and solid, made of . spoon llqmds and to lift foods. Mme” steel
0" Plastic nu”
Strainer/Colander o Used to strain or separate liquid from fOOds. Tong . Used to grab food easily
without holding It.

Wire Whip Used for mixing thinner liquids.

Zester a Used to remove citrus peels in thin strips.

,3 “2! OS”: ('5 H’l‘la'lll

£9,

£5

\E'Vw" M L

Tools and equipment used in the kitchen should always be cleaned and sanitized before use. To
prevent food contamination, utensils, tools, and equipment surfaces that are in contact with food
must be cleaned as often as necessary. Equipment

surfaces that are not in contact with food should also be cleaned frequently to

minimize accumulation of dust, dirt, food particles, and others.

Cleaning Kitchen Tools and Equipment Used in Cookery

Cutting T ools and Equipment

chopper knife

Cutting too1s and equipment such as knives, choppers, and cutting blades on machines should
never be misused. Correct knives should be used I for appropriate job. Knives must always be
sharp F and clean. Using blunt knife is more likely to cause (3 ’ a cut owing to excessive pressure
having to be used. Handles should be free from grease. They should be placed flat on the board or
table so that the blade is not exposed upwards. It should

always be wiped clean with the edge away from the hands.

th Chotipers Shoum be kept Sharp a11d clean and when in use, care should be taken at no 0 er
knives, saws hooks etc can be struck b th

' ' e ch them to fly into the air. Y Opper Wthh could cause

Cutting blades on machines should be given attention also. Guards should be in place when the
machine is in use. Before the guards are removed for cleaning, the blades must have stopped
revolving, and it should not be left unattended.

Measuring tools such as measuring spoons, measuring cups, weighing scale, and oven
thermometer need cleaning and sanitizing as well.

Wash the measuring spoons in warm soapy water then, rinse them in clear water. You can use a
soft sponge or cloth for regular cleaning. Be sure to clean the entire SDoon including the handle
and then dry thoroughly with a dry, clean dlSh towel.

To make measuring cup easier to clean, add hot water, keep for a few minutes, ""89 and dry.

x§ \ Weighing scales are cleansed by using a ,: Small brush to gently sweep any residue from 9,
the balance. Use a moistened thin wipes with .Water and carefully clean the pan and around 7 e
Scales. Wipe dry. Remove the pan to filcjlitate more thorough cleaning. Don't turn ’ Scales upside
down to remove the residue.

Methods of Cleaning and Sanitizing Kitchen Tools and Equipment

Listed below are the normal cleaning and sanitizing of kitchen tools and

equipment based on the materials they are made of.

Plastic. Wash in reasonable water. Wood. Scrub with bristle brush and hot water with detergent.
Rinse and dry. Marble. Scrub with bristle brush and hot water then dry.

Copper. Remove as much food as possibIe. Soak. Wash in hot detergent water with the aid of a
brush. Clean the outside with a paste made of sand, vinegar, and flour. Wash well. Rinse and dry.

Aluminum. Do not wash in water containing soda as the protective film which prevents corrosion
may be damaged. To clean, remove food particles. Soak and wash in hot detergent water but never
soak too long while dishwashing to avoid darkening. Clean with steel wool or abrasive. Rinse and
dry.

Stainless steel. Easy to clean by soaking in hot detergent water. Clean with a brush. Rinse and dry.

Tin. Those which are used to line pots and pans should be soaked, washed in detergent water,
rinsed, and dried. Tin must be thoroughly dried otherwise they

are likely to rust.

Zinc. This is used to coat storage bins, galvanized iron and it should not be cleaned with a harsh
abrasive.
Enamel. Clean with a damp cloth and dry. Avoid using abrasives.

Metals. All metal equipment should be cleaned immediately after use. Abrasives should only be
used in moderation as their constant scratching of the surface makes it more difficult to clean the
item next time.

\ V". x . . "‘7* '4 m {Lyalgééi *% "m. . ”j l. ’3 i w kt: W

Appetizers are small, delicate, flavorful, and attractive portions of food or drinks served before or
at the beglnnlng of a meal to stimulate the deslre to eat.

This chapter focuses on the prlnclples and techniques of preparing moutlv watering appetizers as
well as the proper ways of plating and storing it.

But before you can prepare different appetizers, students like you will first perform mlse en place.
Mls en place Is a French term whlch means “set in place” that is you have everything ready to
cook and in its place. You should be able to identify and prepare all the needed tools and
equipment as well as all the lngredlems to make the preparation and cooking easy.

Tools and Equipment in Preparing Appetizers

The following are the tools and equipment needed in preparing appetizer;

Kitchen Tools

0 v / ’9‘ 9“ $ ‘$ ' /\ _/ 0 Ball cutter Butter curler Butter knife Can opener

m Channel knife ' Containers ) / Fork French knife ‘

Glass measuring cups

1 Ball cutter A sharp edged scoop used for cutting out balls of fruits and vegetables 1 Butter curler
. Used for making butter curl. l

Butter knife . A small knife with a blunt edged blad

l e that is use (:35 such as butter, peanut butter, and cream cheese. d to apply sp r 1

Can opener 0 Used to open a food tin preferabl ' 1 J y M comfortable grip and turning knob. th a
Smooth Operation 15‘ ‘

Channel knife . Modern hand tool used in making gamishes

.

Containers . These come in different sizes and shapes and are used to place prepared appetizers.

Cutting board . A wooden or plastic board used for cutting fruits and vegetables. Egg slicer . Used
to slice eggs.

Fork . Used to prick, beat, and combine ingredients.

French knife . This is the cook’s right hand, used for chopping, slicing, and dicing.

Glass measuring cups . Used to measure liquid ingredients such as water and oil, usually
transparent with the graduation mark on the outer part.

Grater 0 Used to grate, shred, slice and separate foods such as cheese, carrots etc. Measuring cups
0 Come in different sizes to measure dry ingredients. Measuring spoons 0 Used for measuring
liquid and dry ingredients in small quantity.

Mixing bowl . Designed to have smooth, rounded interior surfaces with no dents or creases for
smooth mixing.

Mixing spoons These come in different sizes and length of handles.

Multi-purpose kitchen shears Used for cutting, used also as a botcle opener or as

g nut cracker. _/-”'-J

Faring Knife Used for trimming and paring fruits and vegetables.

Peeler . The best ones are made of stainless steel with sharp double b1“, 3

swivels, used to scrape vegetables and peel fruits. Portion scoop . These are precisely sized for
portion control.

I/

Rubber spatula . ' g Ton. 501W

\’ i ‘ I" / Colander Zeno!

Potato masher Used to press potatoes and other cook e

d fruits a Rubber spatula Used for scraping off contents of be "d menu“
wls.

products from trays etc.

Spoon . Can be slotted, perforated and solid, made of . spoon llqmds and to lift foods. Mme” steel
0" Plastic nu”

Strainer/Colander o Used to strain or separate liquid from fOOds. Tong . Used to grab food easily
without holding It.

Wire Whip Used for mixing thinner liquids.

Zester a Used to remove citrus peels in thin strips.

,3 “2! OS”: ('5 H’l‘la'lll

£9,

£5

Classification of Appetizers

Appetizers are of different kinds. These are classified as to canapés, honj eouvres, cocktails,
relishes, chips and dips and many more.

A. Canapés (can' a pay) Canapés refer to open face sandwich which maybe topped with endless
van. of ingredients. These maybe toasted or fried, rectangular or circular in shape.

Components of Canapés

1. Base Must be firm enough for the guest to handle. This can be made from

number of foods:

0 Bread can be fried, baked or toasted until crispy. It can be cut into various ‘ interesting shapes as
square, rectangle, oval, crescent, diamond

or triangle.

Croutons (kroo’ tahn) are usually buttered bread baked in the oven until crisp and brown which are
maidc

from scratch and take the most preparation time of all the bases.
Toast and crackers These are the simplest bases. They come in assorted sizes, shapes and textures
and are all ready for topping and garnish. Pastry bases are usually purchased ready-made. They
come in differen‘

shapes ready to hold spicy or cheesy Eliings or meat paste.

2, Spread Adds moisture and flavor to the canapés. It holds the

_ main bod of the canapés and also prOVIdes a fat barrier which prevents the b Y

ase from getting

forming the protective covering of the base.

3, Main body The savory part of the canapé. It can be made of meat, fish/seafood or vegetables. It
should be in consistent with the shape of the base.

Examples of Fish Examples of Meat Examples of Pickles and Seafoods and Relishes 3,: 3..»
Caviar W Chicken or Turke *___ ASoara;ustias g; gagmu Lobster ‘ Ham #5:: ~ @g__ M Ca oers
E

w, Tuna flakes ’

Roast beef \ ég: V Chutne I

f Salmon Salami Cucumber slices E . .

ash. Sardmes ' h Olives L” i

Smoked shrima g , 3 Parsle 1.2.; “Ms E W ”W W W ”_.

m Smoked o ster ~ Pickled onions E2} , , w W “.25“. W wmw : WWW w Pickles *5? f * a A
Pimiento . git ”W “a * v "v WWWVW'*WW . Er Jt s is “L Radish slices _ g J “V""m 1* m W
w§l§1€ :M'TWW “W "F" "‘“‘ r” ‘ ”"1 L b Tomatoes ““2“; -~ 4““ u * ?*w _._ 5,, ,,..:*::-;_,_~
--:*Mfw "“"‘:2 W» ~-~<--

4Garnish Adds eye appeal and enhances the main body giving additional color, design and texture
or flavor accent to the canapé. It can be small piece of herb, olives or any piece of vegetables.

Styles of Canapés

1Banquet Style This is designed simply but can be produced in iarge quantity. This type of canapé
is made from less expensive food which Is usually sold
for a lower price.

2. Ala carte Individually prepared canapés which eomes in complex (1:33: Premium ingredients
are added making it expenswe than the banque .

Ala carte canapés are made for special occasnons.

B. Hors d‘oeuvres

These are appetizers served either hot or cold, smaller in portion size and can be eAten with fork
or fingers.

Hors d'oeuvres are very similar to canapés

»» ‘1 A and it is used for the same purpose. The primary

‘ \ difference is that hors d'oeuvres are not served on

I U“ L _ a crust base or bread. In addition, hors d'oeuvres . ‘ $9 are not finger foods but are eaten
with picks or

w a cocktail fork. Another distinction is that the

major ingredient of the hors d'oeuvre is usually served whole rather than pureed or chopped or
made into a spread.

Common Examples of Hors d'oeuvres

a. Cheese Cut in bite-size cubes and served immediately because they dry quickly when exposed
to air.

b. Cheese balls Bite-size balls made of cheese blends such as grated cheddar. Chilled then rolled in
finely chopped nuts or parsley just before the service.

c. DeviIIed eggs Hard-boiled eggs which is cut lengthwise then stuffed with spread made from
their yolks blended with mayonnaise and flavorings.

d. Shrimps Whole, marinated or served in ice with an accompanying sauce such 35 remoulade or
red sauce.

e. Ham rolls ~ Thin slices of ham rolled into pickles or asparagus or filled With spread or mousse.

f. Antipasto [an-tee-pas-to] Italian for "before the food" a small plate or tray 0‘ flavorful bite size
cold foods.
g. Liver pdté (pah tay) Seasoned chicken liver or goose liver paste glazed or baked in a crust,
sliced and served cold.

Kind of hors d'oeuvres:

a. Hot hors d’oeuvres are served between the soup and fish écurse and usually described as hot
dish if served with small ala carte dish. Example of hot hors d'oeuvres:

' Beef kebabs ‘ Cocktail franks

o Meatballs . Mini eggrolls . Miniquiche

B. Hors d‘oeuvres

These are appetizers served either hot or cold, smaller in portion size and can be eAten with fork
or fingers.

Hors d'oeuvres are very similar to canapés

»» ‘1 A and it is used for the same purpose. The primary

‘ \ difference is that hors d'oeuvres are not served on

I U“ L _ a crust base or bread. In addition, hors d'oeuvres . ‘ $9 are not finger foods but are eaten
with picks or

w a cocktail fork. Another distinction is that the

major ingredient of the hors d'oeuvre is usually served whole rather than pureed or chopped or
made into a spread.

Common Examples of Hors d'oeuvres

a. Cheese Cut in bite-size cubes and served immediately because they dry quickly when exposed
to air.

b. Cheese balls Bite-size balls made of cheese blends such as grated cheddar. Chilled then rolled in
finely chopped nuts or parsley just before the service.

c. DeviIIed eggs Hard-boiled eggs which is cut lengthwise then stuffed with spread made from
their yolks blended with mayonnaise and flavorings.

d. Shrimps Whole, marinated or served in ice with an accompanying sauce such 35 remoulade or
red sauce.

e. Ham rolls ~ Thin slices of ham rolled into pickles or asparagus or filled With spread or mousse.

f. Antipasto [an-tee-pas-to] Italian for "before the food" a small plate or tray 0‘ flavorful bite size
cold foods.

g. Liver pdté (pah tay) Seasoned chicken liver or goose liver paste glazed or baked in a crust,
sliced and served cold.

Kind of hors d'oeuvres:

a. Hot hors d’oeuvres are served between the soup and fish écurse and usually described as hot
dish if served with small ala carte dish. Example of hot hors d'oeuvres:

' Beef kebabs ‘ Cocktail franks

o Meatballs . Mini eggrolls . Miniquiche

. Drummettes . Fried shrimps

o Oyster rockefeller Stuffed cream puffs

b. Cold hars d'oeuvres are served at the first course of the menu. There are five

types of cold hors-d-oeuvres and they are served as follows:

Assorted hors d‘oeuvres

Grisson Platter

Hors d'oeuvres Platter

Plate of hors d'oeuvres

Rich hors d'oeuvres

2i, QUESTIONS
0,.

Served in special portioned platters with dishes or from a sewing cart.

May compose of two kinds of cold meat such as ham, smoked beef, peppered ham, with sauce on
the side.

An attractively arranged platter with a limited choice of simple or more expensive foods such as
shrimps with jelly, sardines with onion rings, tomatoes stuffed with salad. May consist of poached
egg, shrimps, smoked beef, sardines and lettuce with sauce on the side.

._ y. W

Presented with a class or elegance. Appetizers are served in silver platter such as lobster with
accompanhnents in '

\ . separate small bowls or containers.

' How are cold hors d'oeuvres served?

’ ' What composes a canapé? " How do canapes and hors d'oeuvres differ from one another? ,

‘r‘hq

k .éb-x

-...u5‘ .mwm -W

“W” 3"

B. Hors d‘oeuvres

These are appetizers served either hot or cold, smaller in portion size and can be eAten with fork
or fingers.

Hors d'oeuvres are very similar to canapés

»» ‘1 A and it is used for the same purpose. The primary

‘ \ difference is that hors d'oeuvres are not served on

I U“ L _ a crust base or bread. In addition, hors d'oeuvres . ‘ $9 are not finger foods but are eaten
with picks or

w a cocktail fork. Another distinction is that the

major ingredient of the hors d'oeuvre is usually served whole rather than pureed or chopped or
made into a spread.

Common Examples of Hors d'oeuvres

a. Cheese Cut in bite-size cubes and served immediately because they dry quickly when exposed
to air.

b. Cheese balls Bite-size balls made of cheese blends such as grated cheddar. Chilled then rolled in
finely chopped nuts or parsley just before the service.

c. DeviIIed eggs Hard-boiled eggs which is cut lengthwise then stuffed with spread made from
their yolks blended with mayonnaise and flavorings.

d. Shrimps Whole, marinated or served in ice with an accompanying sauce such 35 remoulade or
red sauce.

e. Ham rolls ~ Thin slices of ham rolled into pickles or asparagus or filled With spread or mousse.

f. Antipasto [an-tee-pas-to] Italian for "before the food" a small plate or tray 0‘ flavorful bite size
cold foods.

g. Liver pdté (pah tay) Seasoned chicken liver or goose liver paste glazed or baked in a crust,
sliced and served cold.

Kind of hors d'oeuvres:

a. Hot hors d’oeuvres are served between the soup and fish écurse and usually described as hot
dish if served with small ala carte dish. Example of hot hors d'oeuvres:

' Beef kebabs ‘ Cocktail franks

o Meatballs . Mini eggrolls . Miniquiche

. Drummettes . Fried shrimps

o Oyster rockefeller Stuffed cream puffs

b. Cold hars d'oeuvres are served at the first course of the menu. There are five
types of cold hors-d-oeuvres and they are served as follows:

Assorted hors d‘oeuvres

Grisson Platter

Hors d'oeuvres Platter

Plate of hors d'oeuvres

Rich hors d'oeuvres

2i, QUESTIONS

0,.

Served in special portioned platters with dishes or from a sewing cart.

May compose of two kinds of cold meat such as ham, smoked beef, peppered ham, with sauce on
the side.

An attractively arranged platter with a limited choice of simple or more expensive foods such as
shrimps with jelly, sardines with onion rings, tomatoes stuffed with salad. May consist of poached
egg, shrimps, smoked beef, sardines and lettuce with sauce on the side.

._ y. W

Presented with a class or elegance. Appetizers are served in silver platter such as lobster with
accompanhnents in '

\ . separate small bowls or containers.

' How are cold hors d'oeuvres served?

’ ' What composes a canapé? " How do canapes and hors d'oeuvres differ from one another? ,
‘r‘hq

k .éb-x

-...u5‘ .mwm -W

“W” 3"

C. Cocktails H These are made of seafood or fTUItS usua y

with a tart or tangy sauce. served chilled and 01ftlen on a bed of crushed ice. Most people are faml
llar with the ever popular shrimp and crab co.cktaills. The typical cocktail consists of several blte-
31lze pieces of meat. lish, shellfish or fruit served Wlth a highly flavored sauce. In the fruit
cocktail, the “sauce“ would probably be fruit juice flavored with liquer. Oyster and clams on the
half shell fall under this group of appetizer.

D. Relishes Th a . ese are raw or pickled vegetables cut Into attractlve shapes served as ppetrzer

a Raw vegetables whlch IS also known as crudltés comtr :Tnd} word “Cru” meaning raw and

' . 1 e-si ' ’ l N” ze cut served Wlth dips such

as Celery. radishes

B. Hors d‘oeuvres

These are appetizers served either hot or cold, smaller in portion size and can be eAten with fork
or fingers.

Hors d'oeuvres are very similar to canapés

»» ‘1 A and it is used for the same purpose. The primary

‘ \ difference is that hors d'oeuvres are not served on

I U“ L _ a crust base or bread. In addition, hors d'oeuvres . ‘ $9 are not finger foods but are eaten
with picks or

w a cocktail fork. Another distinction is that the

major ingredient of the hors d'oeuvre is usually served whole rather than pureed or chopped or
made into a spread.

Common Examples of Hors d'oeuvres

a. Cheese Cut in bite-size cubes and served immediately because they dry quickly when exposed
to air.

b. Cheese balls Bite-size balls made of cheese blends such as grated cheddar. Chilled then rolled in
finely chopped nuts or parsley just before the service.

c. DeviIIed eggs Hard-boiled eggs which is cut lengthwise then stuffed with spread made from
their yolks blended with mayonnaise and flavorings.

d. Shrimps Whole, marinated or served in ice with an accompanying sauce such 35 remoulade or
red sauce.

e. Ham rolls ~ Thin slices of ham rolled into pickles or asparagus or filled With spread or mousse.

f. Antipasto [an-tee-pas-to] Italian for "before the food" a small plate or tray 0‘ flavorful bite size
cold foods.

g. Liver pdté (pah tay) Seasoned chicken liver or goose liver paste glazed or baked in a crust,
sliced and served cold.

Kind of hors d'oeuvres:

a. Hot hors d’oeuvres are served between the soup and fish écurse and usually described as hot
dish if served with small ala carte dish. Example of hot hors d'oeuvres:

' Beef kebabs ‘ Cocktail franks

o Meatballs . Mini eggrolls . Miniquiche

. Drummettes . Fried shrimps

o Oyster rockefeller Stuffed cream puffs

b. Cold hars d'oeuvres are served at the first course of the menu. There are five

types of cold hors-d-oeuvres and they are served as follows:

Assorted hors d‘oeuvres

Grisson Platter
i

Hors d'oeuvres Platter

Plate of hors d'oeuvres

Rich hors d'oeuvres

2i, QUESTIONS

0,.

Served in special portioned platters with dishes or from a sewing cart.

May compose of two kinds of cold meat such as ham, smoked beef, peppered ham, with sauce on
the side.

An attractively arranged platter with a limited choice of simple or more expensive foods such as
shrimps with jelly, sardines with onion rings, tomatoes stuffed with salad. May consist of poached
egg, shrimps, smoked beef, sardines and lettuce with sauce on the side.

._ y. W

Presented with a class or elegance. Appetizers are served in silver platter such as lobster with
accompanhnents in '

\ . separate small bowls or containers.

' How are cold hors d'oeuvres served?

’ ' What composes a canapé? " How do canapes and hors d'oeuvres differ from one another? ,

‘r‘hq

k .éb-x

-...u5‘ .mwm -W
“W” 3"

C. Cocktails H These are made of seafood or fTUItS usua y

with a tart or tangy sauce. served chilled and 01ftlen on a bed of crushed ice. Most people are faml
llar with the ever popular shrimp and crab co.cktaills. The typical cocktail consists of several blte-
31lze pieces of meat. lish, shellfish or fruit served Wlth a highly flavored sauce. In the fruit
cocktail, the “sauce“ would probably be fruit juice flavored with liquer. Oyster and clams on the
half shell fall under this group of appetizer.

D. Relishes Th a . ese are raw or pickled vegetables cut Into attractlve shapes served as ppetrzer

a Raw vegetables whlch IS also known as crudltés comtr :Tnd} word “Cru” meaning raw and

' . 1 e-si ' ’ l N” ze cut served Wlth dips such

as Celery. radishes

F. petite Salad

Small pieces of food such as pasta, meat, fruits or vegetables that usually mixed with a dressing
(as mayonnaise) or set in gelatine.

6. Fresh Fruits and Vegetables

Fruits are often thought of as a dessert or snack but if fruits are combined with healthy and
colorful ingredients, fruits play a whole new role as appetizers. The sweetness of fruits is the
perfect complement to savory ingredients. They can be presented in kebabs, in baked dough
served with chocolate sauce, mint leaves, cinnamon and a lot more. Vegetables on the other hand,
are quick and easy to prepare spending less time in the kitchen and more time with the guest.
These include tomatoes, eggplants, pepper, cucumbers, onions, mushrooms and a lot more.

r1: