Prepare Appetizer

Competency-Based Learning
Material
TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY

Luciano Millan Memorial School of Arts and Trades
Poblacion West, Asingan, Pangasinan
Sector : TOURISM
Qualification Title: COOKERY NC II
Unit of Competency: PREPARE APPETIZER
Module Title: PREPARING EGG DISHES
UNIT OF COMPETENCY: PREPARE APPETIZERS
UNIT CODE : TRS512329
UNIT DESCRIPTOR : This unit deals with the skills and knowledge required in
preparing and presenting hot and cold appetizers
Cookery NCII Date Develop: March Document No.
2020
Prepare Appetizer Developed by: Issued by:
ANABELLE M. RICAMONA
Perform Mise’ en place
Nominal Duration
Assessment Criteria
1.1 Tools, utensils and equipment are cleaned, sanitized and prepared based on
the required tasks
1.2 Ingredients are identified correctly, according to standard recipes, or enterprise
requirements
1.3 Ingredients are assembled according to correct sequence, quality and
specifications required
1.4 Ingredients are prepared based on the required form and time frame
1.5 Frozen ingredients are thawed following enterprise procedures.
1.6 Where necessary, raw ingredients are washed with clean potable water.
Appetizer
An appetizer is a small first course of an overall meal.
Common examples include: shrimp cocktail,
calamari, salad, potato skins,mussels, bruschetta
or cheese and crackers. An appetizer may also be very
elegant in some restaurants.
Hors d'oeuvre
; French: hors d'œuvre , literally "apart from the [main] work") or the first course, are food items served
before the main courses of a meal.
Use

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Assortment of hors d'oeuvres
Deviled eggs are a cold hors d'oeuvre
If there is an extended period between when guests

arrive and when the meal is eaten (for example during
a cocktail hour), these might also serve the purpose of
sustaining guests during the wait, in the same way
that apéritifs are served as a drink before meals. Hors
d'oeuvre are sometimes served with no meal afterward.
This is the case with many reception and cocktail
party events.
Hors d'oeuvre may be served at the dinner table as a part of the meal, or they may be
served before seating. Hors d'oeuvre prior to a meal are either rotated by waiters or passed.
Stationary hors d'oeuvre served at the table may be referred to as "table hors d'oeuvre".
Passed hors d'oeuvre may be referred to as "butler-style" or "butlered" hors d'oeuvre.
Though any food served prior to the main course is technically an hors d'oeuvre, the phrase
is generally limited to individual items, not crudités, cheese or fruit. For example, a glazed fig
topped with mascarpone and wrapped with prosciutto is considered an "hors d'oeuvre,"
whereas figs on a platter are not.
Examples
Examples of hors d'oeuvre include:
 Canapés
 Caviar
 Cold cuts
 Crudités
 Deviled eggs
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 Dumplings
 Bruschetta
 Pigs in a blanket
 Tongue toast
 Spanakopita
Other languages and cultures

Antipasto (Italian) or antepasto (Portuguese) are served as hors d'oeuvre in Southern
Europe.
 Banchan are small Korean dishes similar to hors d'oeuvre that are served either
before or alongside a full meal.
 Đồnguộikhaivị ("cold plate first course") is Vietnamese for hors d'oeuvre.
 Lěngpán 冷盘 ("cold plate"), or qiáncài 前菜 ("before dish") are terms used for hors
d'oeuvre in Mandarin.
 Meze, a selection of small dishes served in Mediterranean, Middle Eastern and
Balkan cuisine.
 Zakuski are hors d'oeuvre in Russian cuisines. Usually presented buffet style, it often
consists of cured meats and fishes, various pickled vegetables, and breads.
 Zensai (前菜 lit. before dish?) is Japanese for hors d'oeuvre.
Gallery
Obloženéchlebíčky, a Czech andSlovak appetizer or snack
Japanese zensai

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Swiss cuisine (Schynige Platte)
Crudités variées
A selection of modern hors
d'oeuvre
Various hors d'oeuvre
at a Romanian banquet Jordanian
Meze
All kinds of
appetizers
Crispy ravioli and marinara sauce...

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The best snack ever! Chicken strips wrapped in bacon and lightly brushed with a honey mustard
marinade. Easy step by step photo directions!
fun party foods!
Spicy Shrimp Nachos
Hot Mozzarella Caprese dip - basil, mozzarella and roma tomatoes, chopped and melted.

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Baked Zucchini Sticks and Sweet Onion Dip
Chicken Enchilada Puffs
Chicken Enchilada Puffs.

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Garlic Chicken Puffs. 4 ounces cream cheese 1 tsp garlic powder 1/2 cup cooked shredded chicken*
2 cans refrigerator crescent rolls Yummy!!
budgetbytes.blogspot.com
Coconut chicken... delicious and cheap.
allrecipes.com
Cheese and Bacon Potato Rounds
products.berries.com

2020
Football strawberries
football stadium platter
Jalapeno popper dip
Baked Zucchini with Mozzarella...

2020
blogs.babble.com
Adorable Banana Split Bites
jamm
Spicy Cranberry Cream Cheese Dip... Thanksgiving/Christmas appetizer
eddieross.com

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Presentation PresentationPresentation!!
plainchicken.com
These are by far the best sausage balls ever made. What makes these sausage balls so good? Well,
the secret ingredient is cream cheese. The cream cheese keeps the sausage balls very moist and
tender. We used hot sausage to give the sausage balls a little kick, but regular sausage would work
well too. Bring these to your next tailgate party - you won't be sorry! Cream Cheese Sausage Balls
(Printable Recipe) 1 lb hot sausage, uncooked 8 oz cream cheese, softened 1 1/4 cups Bisquick 4 oz
cheddar cheese, shredded Preheat oven to 400F. Mix all ingredients until well combined. (I use my
KitchenAid mixer with the dough hook attachment) Roll into 1-
pecan, brown sugar, and kahlua baked brie.

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Blueberry Goat Cheese, perfect for cocktail party.
Weight Watchers Salsa Roll Ups
buffalo chicken bites.

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Bacon Jalapeño Poppers - mommy would love this!
strawberries, angel food cake and chocolate {simple}
mini tacos w/ mini tequila shots - how can you NOT love this?
Sample Appetizers are:
 Canapés
 Caviar
 Cold cuts
 Crudités
 Deviled eggs
 Dumplings
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 Bruschetta
 Pigs in a blanket
 Tongue toast
 Spanakopita
CANAPES –
Canapé
A canapé (a type of hors d’œuvre, "outside the (main)

work") is a small, prepared and usually decorative food, held
in the fingers and often eaten in one bite.
Name
The name comes from the French word for "couch," drawing on

the analogy that the garnish sits atop the bread as people do
a couch.
Detail
Wild salmon casnape by Chef Kevin Doherty
Because they are often served during cocktail hours, it is

often desired that a canapé be eithersalty or spicy, in order to encourage guests to drink more.
A canapé may also be referred to as finger food, although not all finger foods are canapés. Crackers or
small slices of bread or toast or puff pastry, cut into various shapes, serve as the base for savory butters or
pastes, often topped with a "canopy" of
such savoryfoods as meat, cheese, fish, caviar, foiegras, purées orrelish.

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Traditionally, canapés are built on stale white bread (though other foods may be used as a base), cut in
thin slices and then shaped with a cutter or knife. Shapes might include circles, rings, squares, strips or
triangles. These pieces of bread are then prepared by deep frying,sautéing, or toasting. The foods are
sometimes highly processed and decoratively applied (e.g., piped) to the base with a pastry bag.
Decorative garnishes are then applied. The canapés are usually served on a canapésalver and eaten from
small canapé plates. The technical composition of a canapé consists of a base (e.g., the bread or
pancake), a spread, a main item, and a garnish. The spread is traditionally either a compound butter or a
flavored cream cheese. Common garnishes can range from finely chopped vegetables, scallions,
and herbs tocaviar or truffle oil.
Vol-au-vent
A vol-au-vent
A vol-au-vent (French pronunciation: [vɔlovɑ̃], "blown by the wind") is a small,
round canapé made of puff pastry.
Amuse-bouche
The French started offering canapés to their guests in the 18th century, and the English adopted the
practice at the end of the following century. One modern version of the canapé is theamuse-
bouche. Amuse-bouche literally means “mouth amuser”, but is translated more delicately as “palate
pleaser”.
2. CAVIAR
Caviar
From Wikipedia, the free encyclopedia
This article is about sturgeon roe. For other uses, see Caviar (disambiguation).
"Black caviar" redirects here. For the Australian racehorse, see Black Caviar.

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Salmon roe (left) and sturgeon caviar (right) served with mother of pearl caviar spoons to avoid tainting the taste
of the caviar.
Ossetra caviar, salmon creme fraiche, potato shallot croquette, basil oil, egg whites and yolks
Caviar, according to the Food and Agriculture Organization, is a product made from salt-cured fish-eggs of
the Acipenseridae family. The roe can be "fresh" (non-pasteurized) or pasteurized, with pasteurization
reducing its culinary and economic value.[1]
Traditionally the term caviar refers only to roe from wild sturgeon in the Caspian and Black Seas[2] (Beluga,

Ossetra and Sevruga caviars). Depending on the country, caviar may also be used to describe the roe of
other fish such as salmon, steelhead trout, trout, lumpfish, whitefish, [3]and other species of sturgeon.[4][5]
Caviar is considered a luxury delicacy and is eaten as a garnish or a spread. In 2012, caviar sold for
$2,500 per pound, or $3,000 to $5,500 per kilo.[6]
Varieties[edit]
2020
Russian and Iranian caviar tins: Beluga to the left, Ossetra in middle, Sevruga to the right
The four main types of caviar are Beluga, Sterlet, Ossetra, and Sevruga. The rarest and costliest
is from beluga sturgeon that swim in the Caspian Sea, which is bordered by Iran, Kazakhstan,
Russia, Turkmenistan and Azerbaijan. Wild caviar production was suspended in Russia between
2008 and 2011 to allow wild stocks to replenish. Azerbaijan and Iran also allow the fishing of
sturgeon off their coasts. Beluga caviar is prized for its soft, extremely large (pea-size) eggs. It
can range in color from pale silver-gray to black. It is followed by the small golden sterlet caviar
which is rare and was once reserved for Russian, Iranian and Austrian royalty. Next in quality is
the medium-sized, gray to brownish osetra (ossetra), and the last in the quality ranking is
smaller, gray sevruga caviar.
Cheaper alternatives have been developed from the roe of whitefish and the North
Atlantic salmon. In the wake of overfishing, the harvest and sale of black caviar was banned in
Russia in 2007 but resumed in 2010, limited to 150 kg (330 lbs).[12]
3. COLD CUTS
4. Crudités
Crudités
Crudités

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Crudités platter with dips
Origin
Place of origin France
Details
Course Hors d'oeuvre
Mainingredient(s) Raw vegetables, vinaigrette ordipping sauce
Celery and carrot crudité platter
Crudités are traditional French appetizerscomprising sliced or whole raw vegetables[1] which are

sometimes dipped in a vinaigrette or otherdipping sauce. Crudités often
include celerysticks, carrot sticks, bell pepper strips, broccoli,cauliflower, and asparagus spears;
sometimesolives depending on local customs.

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The French word "crudité", which designates uncooked vegetables, originates in much the same way as
the English word "crude", from Latin. The Latin word "crūdus" simply means raw. Later, it was refined to
"crūditās", which means "undigested food" and then on to "crudité" in French. [1]
See also[edit]
 List of hors d'oeuvre
Food portal
References[edit]
1. ^ Jump up to:a b Jessica (2012-12-05). "What Are The Crudités?". Frenchvegetables.com. Retrieved 2013-

04-04.
This vegetable-related article is a stub. You can help Wikipedia by expanding

it.
5. Deviled eggs
Deviled egg
This article needs additional citations for verification.Please
help improve this article by adding citations to reliable sources.
Unsourced material may be challenged and removed.(November 2009)
Deviled egg
A plate of deviled eggs
Origin

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Alternativename(s) Angel eggs, eggs mimosa, Russian eggs, dressed
eggs, picnic eggs
Place of origin Italy
Region or state Rome
Details
Course Hors d'oeuvre
Serving temperature Cold
Mainingredient(s) Eggs, mayonnaise, mustard
Variations Multiple
Approximatecalories 200
per serving
Deviled eggs (US) or devilled eggs (UK) oreggs mimosa are hard-boiled eggs, shelled, cut in half, and
filled with the hard-boiled egg'syolkmixed with other ingredients such as mayonnaiseand mustard,[1] but
many other variants exist internationally. Deviled eggs are usually served cold. They are served as a side
dish, appetizer or a main course, and are a common holiday or party food.
Contents
[hide]
 1 In different countries
 2 Preparation
 3 Flavorings
 4 Name
 5 See also
 6 References
In different countries[edit]

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The deviled egg can be seen in recipes as far back as ancient Rome.[2] It is still popular across the
continent of Europe. In France it is called œuf mimosa; in Hungary, töltötttojás ("stuffed egg")
orkaszinótojás ("casino egg"); in Romania, ouăumplute ("stuffed eggs"); in
the Netherlands gevuldei ("stuffed egg"); in Sweden fylldaägg ("stuffed eggs"). In many European
countries, especiallyBelgium, France, the Netherlands and Germany, a variation is served known as
"Russian eggs". This consists of eggs cut in half, served with vegetable macédoine and garnished with
mayonnaise, parsley and tomato.[3] Contrary to what the name might suggest, the dish does not originate
in Russia: its name derives from the fact that the eggs are served on a bed of macédoine, which is
sometimes called Russian salad. In the Black Forest region of Germany, Russian eggs may be garnished
with caviar.[4] In Sweden, the deviled egg is a traditional dish on the Easter Smörgåsbord, where the yolk is
mixed with caviar, cream orsour cream, optionally chopped red onion, and decorated with
chopped chives or dill, perhaps with a piece of anchovy or pickled herring. Deviled eggs are a common
dish in the United States. In theMidwestern and Southern U.S., they are commonly served as hors
d'oeuvres before a full meal is served, often during the summer months. Deviled eggs are so popular in the
United States that special carrying trays are sold for them. Prepared and packaged deviled eggs are now
available in some U.S. supermarkets.
Preparation[edit]
Deviled egg plate
Cool hard-boiled eggs are peeled and halved lengthwise, and the yolks are removed. The yolks are then
mashed and mixed with a variety of other ingredients, such as mayonnaise and mustard.[5] Tartar
sauce or Worcestershire sauce are also frequently used. Other common flavorings include: diced pickle or
pickle relish, salt, ground black pepper, powderedcayenne pepper or chipotle chillies, turmeric, vinegar,
green olives, pimentos, poppyseed, thyme, cilantro, minced onion, pickle brine, caviar, cream, capers,
andsour cream. The yolk mixture is then scooped with a spoon or piped back into each egg "cup". Old
Bay,paprika, curry powder, chives, and dill may then be sprinkled on top as a garnish. It may be further
decorated with dollops of caviar, anchovy, bacon, or herring.

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In French cuisine, the other ingredients are most likely to be pepper and parsley. In Hungarian cuisine the
yolks are mashed and mixed with white bread soaked in milk, mustard and parsley, often served as an
appetizer in mayonnaise or as a main course baked in the oven with Hungarian sour cream topping and
served with French fries. Other common flavorings of the yolks in theGerman cuisine are anchovy, cheese
and caper.
Flavorings[edit]
Contemporary versions of deviled eggs tend to include a wider range of seasonings and added foods, such
as garlic, horseradish, wasabi, sliced jalapeños, cheese, chutney, capers, salsa, hot
sauce, ham, mushrooms, spinach, sour cream, caviar, smoked salmon or other seafood, andsardines.
Name[edit]
The term "deviled", in reference to food, was in use in the 18th century, with the first known print reference
appearing in 1786.[6] In the 19th century, it came to be used most often with spicy or zesty food, including
eggs prepared with mustard, pepper or other ingredients stuffed in the yolk cavity.
In some parts of the Southern and Midwestern United States, the terms "stuffed eggs", "salad eggs" or
"dressed eggs" are used, particularly when the dish is served in connection with a church function—
presumably to avoid dignifying the word "deviled", in reference to "The Devil".
6. Dumplings
Dumpling
Dumpling
Singapore fried dumplings

2020
Details
Main ingredient(s) Flour, potatoes or bread
"Dumplings" redirects here. For the film, seeDumplings (film).
This article needs additional

citations for
verification. Please
helpimprove this
article byadding citations to
reliable sources. Unsourced
material may
be challenged andremoved. (July
2008)
Georgian khinkali
Dumplings are cooked balls of dough. They are based on flour, potatoes or bread, and may
includemeat, fish, vegetables, or sweets. They may be cooked by boiling, steaming, simmering, frying,
orbaking. They may have a filling, or there may be other ingredients mixed into the dough. Dumplings may

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be sweet or savoury. They can be eaten by themselves, insoups or stews, with gravy, or in any other way.
While some dumplings resemble solid water-boiled doughs, such as gnocchi, others such
as wontons resemblemeatballs with a thin dough covering.
Contents
 1 African cuisine
 2 European cuisine
o 2.1 British and Irish cuisine
o 2.2 Italian cuisine
o 2.3 Scandinavian cuisine
o 2.4 Central European cuisine
o 2.5 Eastern European cuisine
 3 Middle Eastern cuisine
o 3.1 Egyptian cuisine
o 3.2 Jewish cuisine
o 3.3 Turkish cuisine
 4 American cuisine
 5 Central and South American cuisine
o 5.1 General
o 5.2 Caribbean cuisine
o 5.3 Jamaican cuisine
o 5.4 Brazilian cuisine
o 5.5 Chilean cuisine
o 5.6 Peruvian cuisine
o 5.7 Puerto Rican cuisine
 6 Asian cuisine
o 6.1 Chinese cuisine
o 6.2 Nepali cuisine
o 6.3 Indian cuisine
o 6.4 Indonesian cuisine
o 6.5 Japanese cuisine
o 6.6 Kazakh cuisine
o 6.7 Korean cuisine

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o 6.8 Mongolian cuisine
 7 See also
 8 References
African cuisine[edit]
Fufu fit the definition of a dumpling in that they are starchy balls of dough that are steamed. Fufu are
staples to the diet of many regions of Africa, although they may be known by several other names. The fufu
originates in Ghana, where it is often eaten in soups, much like the matzo ball, or with a vegetarian or
meat-based stew. An example of the variation of fufu is the banku and kenkey, dumplings formed from
fermented cornmeal dough. Banku are boiled while kenkey are partly boiled then finished by steaming in
banana leaves.[1] There are several other versions of fufu in Africa and the Caribbean.
Tihlo—prepared from roasted barley flour— originated in the Tigray region of Ethiopia and is now very
popular in Amhara as well and spreading further south.[2]
Souskluitjies are dumplings found in South Africa. They are a steamed sweet dumpling, sometimes made
with plain flour and sometimes with the addition of dried fruits or other flavors. They are often served with a
syrup flavored with cinnamon or a custard sauce.[3][4]
South Africa has another kind of dumpling known as melkkos. These dumplings are formed by putting milk,
one teaspoon at a time, into a dry flour mixture. The flour clings to the milk and forms dumplings, which are
then boiled in a mixture of milk and butter. They are served hot and sprinkled with cinnamon sugar. [5]
European cuisine[edit]
British and Irish cuisine[edit]
Savoury dumplings made from balls of dough are part of traditional British and Irish cuisine. Traditionally
dumplings are made from twice the weight of self raising flour to suet, bound together by cold water to form
a dough and seasoned with salt and pepper. Balls of this dough are dropped into a bubbling pot
of stew or soup, or into a casserole. They sit, partly submerged in the stew, and expand as they are half-
boiled half-steamed for ten minutes or so. The cooked dumplings are airy on the inside and moist on the
outside. The dough may be flavoured with herbs, or it may havecheese pressed into its centre.
After beef stew is finished, a dessert can be created by topping the dumplings and gravy with sugar.
The Norfolk dumpling is not made with fat, but from flour and a raising agent. [6] Cotswold dumplings call for
the addition of breadcrumbs and cheese, and the balls of dough may be rolled in breadcrumbs and fried,
rather than cooked in a soup or stew.[7] Vegetarian dumplings can be made with vegetable suet, a type of
shredded vegetable fat.

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When sweetened with dried fruit and spices, dumplings can be boiled in water to make a dessert.
In Scotland, this is called a clootie dumpling, after the cloth.[8]
Italian cuisine[edit]
Gnocchi
Ravioli and tortellini fit the basic definition of a dumpling: these are pockets of pasta enclosing various
fillings (cheese, mushrooms, spinach, seafood, or meat). Instead of being made from a ball of dough, the
dough is rolled flat, cut into a shape, filled with other ingredients, and then the dough is closed around the
filling. Gnocchi (Spanish: ñoquis, widely adopted inArgentina, Portuguese: nhoque, Slovene: Njoki) is a
different kind of Italian dumpling. The word gnocchiliterally means "lumps", and they are rolled and shaped
from a mixture of egg with potato, semolina, flour, orricotta cheese (with or without spinach). The lumps are
boiled in water and served with melted butter, grated cheese, or other pasta sauces.
Scandinavian cuisine[edit]
In Norway, dumplings have a vast variety of names, as the dialects differ substantially. Names include
potetball, klubb, kløbb, raspeball, komle, kumle, kompe, kumpe, kodla, kudle, klot, kams, ball, baill,
komperdøse, kumperdøse, kompadøs, ruter, ruta, raskekako, risk, klotremat, krumme and kromme. They
are usually made from potatoes and various types of flour, and then boiled. Occasionally they contain pork
meat, such as bacon, in the middle. In some areas it is common to serve the dumplings with syrup.
In Sweden, potato dumplings mainly have two names. In the northern parts they are usually called Palt,
or Pitepalt, and are filled with salted pork and eaten with melted butter and lingonberry jam. In southern
Sweden, and Öland, the potato dumpling is called Kroppkaka, and is usually filled with smoked pork, raw
onions and coarsely ground pepper, usually served with cream and lingonberry jam. On Öland, the south-
eastern coast and in the north the dumplings are made mainly from raw potatoes, whereas in the southern
mainland boiled potatoes are mainly in use. Flour dumplings for use in soup are called Klimp.
Central European cuisine[edit]

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Slices of Czech knedlík
Knöpfle
Tyrolean roast wild boar withButtermilchserviettenknödel (slices of bread dumpling made with buttermilk)

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Plum dumplings
Germany, Hungary, Austria, Czech Republic andSlovakia boast a large variety of dumplings, both sweet

and savoury. A dumpling is called Kloß in Northern Germany, Knödel, Nockerl or Knöpfle in Southern
Germany and Austria. These are flour dumplings, the most common dumplings, thin or thick, made with
eggs and semolina flour, boiled in water. Meat dumplings (called Klopse or Klöpse in North-Eastern
Germany, Knöpfle and Nocken in Southern Germany) contain meat or liver. Liver dumplings are frequent
additions to soup. ThüringerKlößeare made from raw or boiledpotatoes, or a mixture of both, and are often
filled withcroutons. Bread dumplings are made with white bread and are sometimes shaped like a loaf of
bread, and boiled in a napkin, in which case they are known asnapkin dumplings (Serviettenknödel).
Maultaschen are a Swabian (Baden-Württemberg) specialty food, consisting of an outer layer of pasta

dough with a filling traditionally made of minced meat, spinach, bread crumbs and onions and flavored with
various spices. Similar in appearance to Italian ravioli, Maultaschen are usually larger, however, each
Maultasche being about 8–12 cm (3-5 inches) across.
In Hungary, dumplings are called galuska or nokedli - small lumps cut from a thick flour and egg batter and
dropped into boiling water, similar to the GermanSpätzle, Knöpfle, or Knödel. Sweet dumplings are made
with flour and potato dough, which is wrapped around whole plums or apricots, and then boiled and rolled
in hot buttered bread crumbs. Shlishkes or “Krumplinudli” are small boiled potato dumplings made from the
same potato dough as the sweet plum dumplings, also rolled in hot buttered bread crumbs.
In Czech cuisine dumplings have two main forms:
 Knödel is called in Czech knedlík and in Slovakiaknedliček. It can be either houskový (bread) or

rarely bramborový (potato) knödel (dumpling). These dumplings are boiled in loaf shape and then cut
in slices and are part of many Czech national dishes: together with pork and sauerkraut
as Vepřoknedlozelo or with beef as Svíčkovánasmetaně.
 Ovocnéknedlíky (ball-shaped knedle) filled in with fruit: plums, strawberry, blueberry etc. Meal is

completed on plate with grated cottage cheese, melted butter and powder sugar.
Bryndzovéhalušky, considered the Slovak national dish, are small potato dumplings without a filling, served
with salty sheep's cheese on top. The same dumplings are also used to create a similar dish,strapačky.
Also available are their related stuffed version called pirohy, usually filled
with bryndza(bryndzovépirohy), quark cheese, potatoes, onions, cabbage, mushrooms, or meat.
Idrijskižlikrofi are Slovenian dumplings, regionally located in the town of Idrija. They are made from dough
with potato filling and have a characteristic form of a hat. Žlikrofi are made by a traditional recipe from the
19th century, but the source of the recipe is unknown due to lack of historical sources. The dish may be

2020
served as a starter or a side dish to meat based dishes. Žlikrofi were the first Slovenian food to be
classified as a Traditional speciality guaranteed dish.
The only potato dumpling museum in the world, the ThüringerKloßmuseum, is located in Germany, in the
municipality of Heichelheim near Weimar.
Eastern European cuisine[edit]
Lithuanian potato (cepelinai)
Ukrainian vareniki
Pierogi of Poland, varenyky of Ukraine, Russia and Belarus, and pelmeni of Russia are ravioli-like
crescent-shaped dumplings filled with savoury or sweet filling. They are usually boiled, and sometimes fried
before serving. They are often served with plenty of sour cream. Kluski are a different variety
of Polishdumplings.
"Little ears", variously called uszka in Poland, ushki(ушки) in Russia, vushka (вушка) in Ukraine,

andvushki (вушкі) in Belarus, are folded ring-shaped dumplings similar in shape to Italian
tortellini or Jewish kreplach. They are stuffed with meat or mushrooms and traditionally served
in borshch or clear soup. InRomania, "little ears" (Romanian: urechiuşe) are also served in dumpling soup
(supă de găluşte)
Lithuanian dough dumplings are called koldūnai andvirtiniai. Usually they are filled with meat or curd. One
of the varieties is called Šaltanosiai and is made with blueberry filling. There are also potato dumplings
calledcepelinai or didžkukuliai, filled with meat or curd inside, served with soured cream. A similar dish
exists in Belarus that is called klyocki (клёцкi).
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In Russian cuisine, the most common type of dumplings is pelmeni, which are usually filled with meat,
traditionally with a combination of pork, beef and mutton (or game meat). Fish pelmeni are also known.
In Siberia, especially popular with the Buryat peoples are dumplings called pozi (buuz in Mongolian,

from Chinese: 包子; pinyin: bāozi). They are usually made with an unleavened dough, but are often
encountered leavened. The traditional filling is meat, but the kind of meat and how it is processed varies. In
Mongolia, mutton is favored, and is chopped rather than ground; pork and beef mixes are more popular in
Russia. Unlike most other European dumplings, a poza is cooked over steam, not boiled.
Samsa (related to the Indian samosa), cheburiki, and belyashi are all popular imported dumplings.
Middle Eastern cuisine[edit]
Meat-filled manti in Armenia are typically served with yogurt or sour cream, accompanied by clear

soup.Mantapour is an Armenian beef soup with manti.Dushbara (Azerbaijan: Düşbərə) is an Azeri soup
with tiny lamb-filled dumpling[ Khinkali (Georgian:) are Georgian dumpling usually filled with spiced meat.
Boraki (Armenian: ) are a kind of Armenian friedpelmeni. The main difference between boraki and

traditional pelmeni is that the minced meat is pre-fried, the boraki are formed as small cylinders with an
open top, the cylinders are lightly boiled in broth and then fried. Boraki are served garnished with yogurt
and chopped garlic.[10]
Meat-filled kreplach in a clear soup
 Shishbarak

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 Armenian Manti
 Asida
 Dushbara
Egyptian cuisine[edit]
 Qatayef
Jewish cuisine[edit]
 Kreplach
 Matzah ball
 Knish
Turkish cuisine[edit]
 Manti (dumpling)
American cuisine
Dropped dumplings simmering for chicken and dumplings, an American comfort food
Several types of dumplings are popular in the United States. Bite-sized, hand-torn pieces of dough are
cooked in boiling chicken broth along with a variety of vegetables to make the dish chicken and
dumplingswhich is served as a thick soup. Dumplings are often used as part of the regionally
popular Burgoo stew.
The baked dumpling is popular in American cuisine. These sweet dumplings are made by wrapping fruit,
frequently a whole tart apple, in pastry, then baking until the pastry is browned and the filling is tender. As
an alternative to simply baking them, these dumplings are surrounded by a sweet sauce in the baking dish,
and may be basted during cooking. Popular flavours for apple dumplings include brown sugar, caramel,
or cinnamon sauces.

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Boiled dumplings are made from flour to form a dough. A pot of boiling chicken or turkey broth is used to
cook this dough. The thickness and the size of the dumplings is at the cook's discretion. The size does not
affect the taste but the thickness does. It is optional to serve with the meat in the dish or on the side.
Making dumplings
Dumplings can be made with eggs, milk, baking powder or even yeast, or just from flour and water. Rolled
dumplings are rolled thin and cut into small pieces for cooking, while dropped dumplings are formed into
small balls.
Tortilla dumplings are made by adding tortillas and fillings to a boiling pot of stock. Popular varieties of
Southern dumplings include chicken dumplings, turkey dumplings, strawberry dumplings, apple dumplings,
ham dumplings, and even butter-bean dumplings.
In the Allegheny Mountains of central Pennsylvania, pot pie is rolled dough made from flour and broth
(usually ham), cut into squares, and boiled with the meat in the broth, usually with potatoes.
Central and South American cuisine[edit]

General[edit]
In addition, considering stuffed dumplings throughout Latin America, there are empanadas, whose stuffing,
manufacture and types are numerous and varied. Empanadas differ from traditional dumplings in that they
are deep fried and excess dough is not cut off.
Caribbean cuisine[edit]
Dumplings are either pan fried using a simple recipe including all-purpose flour, water, and salt made into a
thick dough before frying on a pan until golden brown, or boiled in a soup. The fried version is usually
served with breakfast codfish as a side. In Barbados, dumplings boiled into soup can contain sugar,
differentiating them from other country's varieties.
Jamaican cuisine[edit]

2020
Dumplings come in three forms in Jamaica, fried, boiled, and roasted. All are made with flour, white or
wheat, and the white-floured dumplings are often mixed with a bit of cornmeal. These foods are often
served with a variety of dishes like ackee and saltfish, kidneys, liver salt mackerel, etc. and often taste
better when refried. A refried dumpling is an already boiled left over from previous cooking it is fried, which
gives it a slightly crispy outer layer and a tender middle. A purely fried white flour dumpling is golden brown
and looks a lot like bammy, often substituting the boiled dumpling, but it is mostly consumed as part of
breakfast.
Brazilian cuisine[edit]
In Brazil, there are pastels, coxinhas, and bolinhas de carne which are fried dumplings filled with chicken,
pork or beef mixed with olives, onions and spices. It is common to eat these on the beach or after work with
fruit smoothies, beer, or fruity alcoholic drinks known as batidas.
Chilean cuisine[edit]
In Chile, there are pantrucas, a type of flat, elongated irregular dumplings flavoured with fresh parsley and
served in soup.
Peruvian cuisine[edit]
"Papas Rellenas" or stuffed potatoes consist of a handful of mashed potatoes (without the milk and butter)
flattened in the palm of the hand and stuffed with a savoury combination of ingredients. The stuffing usually
consists of sautéed meat (could be beef, pork or chicken), onions and garlic. They are all seasoned with
cumin, aji, raisins, peanuts, olives and sliced or chopped hard boiled eggs. After stuffing a ball is formed,
rolled over flour and deep fried in hot oil. The stuffed potatoes are usually accompanied by onion sauce
consisting of sliced onions, lime juice, olive oil, salt, pepper and slices of fresh peppers. The same dish
may also be made with seafood. In some countries, yuca purée is used as the starch component of these
Latin American dumplings.
Puerto Rican cuisine[edit]

In Puerto Rico, dumplings are made of grated tubers such as yuca and malanga with addedcalabaza,
unripe bananas and plantains mixed with flour. This dumplings are a traditional part in Puerto Rican
style pigeon pea soup. Olive oil and annatto are usually added and help the mix from turning brown. The
dumplings are formed into small balls and are first cooked in olive oil before boiling. Once the dumplings
are crispy on the outside, they are then boiled with added ingredients. Another dumpling that originated in
Puerto Rico is the pasteles, a dumpling made of grated root vegetables, squash, plantains, and unripe
bananas. The masa is then mixed with milk and annatto oil, and they are stuffed with stewed pork, chick
peas, olives, capers and raisins. They are then placed on a banana leaf, tied and then boiled. The origin of

2020
pasteles leads back to Natives on the island of Borikén. Pasteles are popular in the Dominican Republic,
Hawaii, Trinidad and lately seen in Cuban cuisine.
Asian cuisine[edit]
Steamed dumplings are found throughout the region.[11]
Chinese cuisine[edit]
A dumpling filling consisting of minced chicken and spring onion.

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A common legend goes that dumplings were first invented in the era of the Three Kingdoms, around 225
AD. Zhuge Liang, a general and minister of Shu Han, dammed up a poison marsh on his southern
campaign against the Nanman with dumplings instead of the heads that the Nanman used.
The jiaozi (饺子/餃子) is a common Chinese dumpling which generally consists of minced meat and finely
chopped vegetables wrapped into a piece of dough skin. The skin can be either thin and elastic or thicker.
Popular meat fillings include ground pork, ground beef, ground chicken, shrimp, and even fish. Popular
mixtures include pork with Chinese cabbage, pork with garlic chives, pork and shrimp with vegetables, pork
with spring onion, garlic chives with scrambled eggs. Filling mixtures vary depending on personal tastes
and region. Jiaozi are usually boiled or steamed and continues to be a traditional dish eaten on Chinese
New Year's Eve, the evening before Chinese New Year, and special family reunions. Extended family
members may gather together to make dumplings, and it is also eaten for farewell to family members or
friends. In Northern China, dumplings are commonly eaten with a dipping sauce made of vinegar and chilli
oil or paste, and occasionally with some soy sauce added in.
If dumplings are laid flatly on a pan, first steamed with a lid on and with a thin layer of water, then fried in oil
after the water has been evaporated, they are called guotie(锅贴, sometimes called "potstickers"), as
the Maillard reaction occurring on the bottom of the dumplings makes the skin crispy and brown. The same
dumplings are called jiaozi if they are just steamed.
The wonton (馄饨/餛飩) is another kind of dumpling. It is typically boiled in a light broth or soup and made
with a meatier filling. The skin wrapping for wontons is different—thinner and less elastic—than that used
for jiaozi[citation needed]. Wontons are more popular in Southern China (Shanghai, Guangdong, Hong Kong etc.)
whereas in Northern China, jiaozi are more popular. Jiaozi, wonton and potstickers are all wrapped
differently.
Another type of Chinese dumpling is made with glutinous rice. Usually, the glutinous rice dumplings are
triangle or cone shaped, can be filled with red bean paste, Chinese dates or cured meat depending on
region. Glutinous rice dumplings are traditionally eaten during the Duanwu Festival. Other types of
dumplings would be soup dumplings, commonly referred to as "小笼“ xiaolongbao.
Chinese cuisine includes sweet dumplings. Tangyuan are smaller dumplings made with glutinous rice flour
and filled with sweet sesame, peanut, red bean paste. Tangyuan may also be served without a filling.
Tangyuan are eaten on the 15th day of Chinese New Year, or the Lantern Festival. There are also other
kinds of dumplings such as harkao, siewmai, small cage-steamed bun(xiaolongbao), pork bun and crystal
dumpling.
See also: dim sum 点心 for descriptions of several other kinds of dumplings such as gau and taro root
dumplings.

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Nepali cuisine[edit]
In Nepal, steamed dumplings known as momo (or momo-cha) is a popular snack which is often eaten as
meal as well. It is similar to the Chinese jiaozi or the Central Asian manti. The dish is native to Tibet and
was brought to Nepal by the Newar traders of Kathmandu who were trading goods in Tibet before 1930's.
Nepalese momo is different from Tibet momo. Many different fillings, both meat-based and vegetarian are
common. Currently Kathmandu Valley is a popular destination for momo, as it is one of the most desired
fast food there. Along with time Kathmandu has developed its own essence for this food.
There are different varieties of momos, such as fried and steamed momo. Momo are usually served with a
dipping sauce normally consisting of tomatoes as the base ingredient, from which numerous variations can
be made. Momo soup is a dish that has steamed momo immersed in a meat broth. Momo that are pan fried
after steaming first are known as kotheymomo in Nepal. Momo can also be prepared by directly deep frying
without steaming first. Steamed momo served in hot sauce is called C-Momo in Nepal. These are some of
the most common items served in Nepalese restaurants.
Indian cuisine[edit]
Subcontinental cuisine features several dishes which could be characterised as dumplings:
 "Gujhia" (Hindi) is a sweet dumpling made with wheat flour, stuffed with khoya.
 "Fara" (Hindi) is also famous in North India which is very similar to dumplings. It is made of wheat
flour with stuffing of lentils and similar delicacy.
 "Karanji" (Marathi, Oriya) or "Kajjikayi" (Kannada, Telugu) or Kanoli are fried sweet dumplings

made of wheat flour and stuffed with dry or moist coconut delicacies. They are a popular dish among
the Maharastrians, Oriyas and the South Indians.
 "Pitha" (Bihari, Oriya, Bengali, Assamese) are stuffed savouries either made by steam or deep

frying.A wide range of pithas are available in eastern and north eastern India
 Another dumpling popular in Western India and South India is the "Modak"(Marathi) or

"Modhaka"(Kannada) or "Modagam" (Tamil) or Sugiyan (Malayalam), where the filling is made of fresh
coconut and jaggery or sugar while the covering is steamed rice dough. It is eaten hot with ghee.
 "Kozhakkattai" (Tamil) or "Kadabu" (Kannada), is another South Indian dish that can be sweet,
salty or spicy. The outer shell is always steamed sticky rice dough. In the sweet version, a form of
sweet filling made with coconuts, boiled lentils and jaggery is used, whereas in the salty version, a
mixture of steamed cracked lentils, chillies and some mild spices is used.
 "Ada" (Malayalam) is another South Indian dish from Kerala that is sweet. Scrapped coconut
mixed with sugar or jaggery is enveloped between the spread rice-dough and steamed. Sweet version
of "Kozhakkattai" is equally famous in Kerala.

2020
 "Pidi" (Malayalam) is another South Indian dish from Kerala that is usually eaten with chicken
curry.
 "Samosa" is another popular savoury snack eaten in the Indian Subcontinent and Iranian Plateau.
It is a fried dumpling usually stuffed with mince, vegetables (mainly potatoes) and various other spices.
Vegetarian variants of "samosas", without the added mince stuffing, are also popular and are sold at
most eateries or roadside stalls throughout the country.
Indonesian cuisine[edit]
Indonesian fish dumplings served in peanut sauce is called Siomay. Other types of dumplings are called
Pangsit (wonton), steamed, boiled, or fried, and often is used as complement of bakmiayam or chicken
noodle. Indonesian dumplings were influenced and brought by Chinese immigrants to Indonesia.
Japanese cuisine[edit]
Japanese dango
Gyōza (ギョーザ/餃子) is the Japanese version of the Chinese jiaozi.
Kazakh cuisine[edit]
Kazakh/Uzbek/Tajik manti in a steamer
Manti (also manty or mantu) is a steamed dumpling inKazakh cuisine. It contains a mixture of ground lamb

(or beef) spiced with black pepper, enclosed in a dough wrapper. Manti are cooked in a multi-level steamer

2020
and served topped with butter, yogurt, sour cream, or onion sauce. These dumplings are popular
throughout Central Asia, including Kyrgyzstan, Tajikistan, and Uzbekistan.
Korean cuisine[edit]
Korean dumplings are called "mandu" (만두). They are typically filled with a mixture of ingredients,
including ground pork, kimchi, vegetables, cellophane noodles, but there are very many variations. Mandu
can be steamed, fried, or boiled. The dumplings can also be used to make a soup called manduguk (soup)
(만두국).[12]
Mongolian cuisine[edit]
 Buuz
 Khuushuur
7. Bruschetta
Bruschetta
Bruschetta
Bruschetta topped with a tomato salad
Origin
Place of origin Italy
Details

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Course Antipasto
Mainingredient(s) Bread, garlic, olive oil, topping
(tomato, vegetables, beans, cured meat, or cheese)
Bruschetta with olive oil and prosciutto
Bruschetta (Italian pronunciation: [bruˈsketta] ( listen)) is an antipasto from Italy whose origin dates to at least
the 15th century. It consists of grilled bread rubbed with garlic and topped with olive oil, salt and pepper.
Variations may include toppings of tomato, vegetables, beans, cured meat, or cheese; the most popular
recipe outside of Italy involves basil, fresh tomato,garlic and onion or mozzarella. Bruschetta is usually
served as a snack or appetizer. In some countries, a topping of chopped tomato, olive oil and herbs is sold
as bruschetta.[1]
In Italy, bruschetta is often prepared using abrustolina grill. In the Abruzzo region of Italy a variation of

bruschetta made with a salami calledventricina is served. Raw pork products and spices encased in pig
bladder are aged and the paste spread on open slices of bread which are sometimes grilled. [2] This was a
way of salvaging bread that was going stale. [3] In Tuscany it is called fettunta and it is usually served
without toppings, especially in November, to taste the very first oil of the season. [4]
Contents
[hide]
 1 Pronunciation and usage
 2 See also
 3 References
 4 External links
Pronunciation and usage[edit]

In Italian, bruschetta is pronounced [bruˈsketta]. In English-speaking countries it is pronounced
either /bruːˈskɛtə/, which more closely resembles the Italian pronunciation, [5] or /bruːˈʃɛtə/.[6]

2020
See also[edit]
Food portal
 Garlic bread
 Crostini
 Crouton
 List of hors d'oeuvre
 Pa ambtomàquet, a similar dish in Catalan cuisine

References[edit]
1. Jump up^ "bruschetta trio". Oil and Vinegar company website. 2012. Retrieved 2012-06-11.
2. Jump up^ "bruschetta". Hannah International Foods. 2010. Retrieved 2010-01-05.
3. Jump up^ The Dictionary of Italian Food and Drink, John Mariani. Broadway Books. New
York, 1998 p. 45
4. Jump up^ "Fettunta Toasted bread with olive oil". Retrieved 21 March 2012.
5. Jump up^ In Italian the digraph <ch> is always pronounced /k/.
6. Jump up^ "bruschetta". Merriam-Webster Online Dictionary. 2009. Retrieved 2008-02-22.
External links
8. Pigs in a blanket
Pigs in blankets
Pigs in a blanket

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American-style pigs in a blanket
Origin
Alternative name(s) Kilted sausages
Type Hot dog
Pigs in blankets (also known as kilted sausagesin Scotland) refers to a variety of different sausage-

based foods in the United States, United
Kingdom,Denmark, Australia, Ireland, Germany, Belgium,Russia, Canada, and Japan. They are typically
small in size and can be eaten in one or two bites. For this reason, they are usually served as an appetizer
or hors d'oeuvre or are accompanied by other dishes in the 'main course' section of a meal. In the West,
especially in the United States and Canada, the bite sized variety of pigs in a blanket is a common hors
d'oeuvre served at cocktail parties and is often accompanied by a mustard oraioli dipping sauce.
Pigs in a blanket are usually different fromsausage rolls, which are a larger, more filling item served for
breakfast and lunch in parts of Europe, Australia, New Zealand, and, more rarely, the United States and
Canada.
Contents
[hide]
 1 United States
 2 United Kingdom
 3 Elsewhere
 4 See also
 5 References

2020
 6 External links
United States[edit]
In the United States, the term "pigs in a blanket" often refers to hot dogs, Vienna sausages, cocktail or
breakfast/link sausages wrapped in biscuit dough, pancake, or croissant dough, and baked. The dough is
sometimes homemade, but canned dough is most common. They are somewhat similar to a sausage roll
or (by extension) a baked corn dog. They are served as an appetizer, a children's dish, or as a breakfast
entree. A common variation is to stuff the hot dog or sausage with cheese before wrapping it in dough.
At breakfast or brunch, the term "pigs in a blanket" refers to sausage links with pancake wrapped around it.
In regions heavily influenced by Slovak immigrants, such as northern Pennsylvania, the southern tier of
New York, and northeastern Ohio, the term usually refers instead to stuffed cabbage rolls, such as the
Polish or Ukrainian gołąbki.
In much of central and southeast Texas (including Austin and Houston) the term "kolache" has been widely
misappropriated to describe a variety of dough-wrapped breakfast goods, including sausages of several
types wrapped in both biscuit and croissant dough.[citation needed] It would seem that the term "klobasnek" is
more technically correct for this variety; perhaps [tone] "kolache" was deemed easier to pronounce and was
therefore seized upon by local merchants. They can be found in virtually every doughnut shop, and at least
one "kolache-themed" chain is currently in operation.
The American Farm Bureau Foundation's Dates to Celebrate Agriculture calendar includes a "National

Pigs-in-a-Blanket Day" to be observed every April 24.[1]
United Kingdom[edit]
Christmas Dinner in the UK - pigs in blankets at top right of plate
In the United Kingdom, "pigs in blankets" refers to small sausages (usually Chipolatas) wrapped in bacon.
They are a traditional accompaniment to roast turkeyfor Christmas dinner. They are also known as Tiger

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tails in The Westcountry. Pigs in blankets can be accompanied with devils on horseback, an appetizer of
prunes, or less commonly dates, wrapped in bacon.
Elsewhere[edit]
The name can also refer to klobasnek (a kind ofkolache filled with sausage or ham slices). The
GermanWürstchenimSchlafrock ("sausage in a dressing gown") uses sausages wrapped in puff pastry[2] or,
more rarely, pancakes. Cheese and bacon are sometimes present.
In Russia, this dish is named Сосиска в тесте (Sosiska v teste, "sausage in dough").
In Israel, Moshe Ba'Teiva (Moses in the ark) is a children's dish consisting of a hot dog rolled in a ketchup-
covered sheet of puff pastry or phyllo dough and baked.
In Denmark, they have a dish similar to the British-style dish known as the "Pølse i svøb" which means
"Sausage in blanket". The American-style Pigs in a blanket are known as "Pølsehorn", meaning "Sausage
horns".
In Finland, pigs in blanket is known as "nakkipiilo", which means "hidden sausage" if it is translated freely.
In Mexico, the sausage is wrapped in tortilla and deep fried in vegetable oil. The name "salchitaco" comes
from the fusion of the words "salchicha"(sausage) and taco (sausage taco).
9. Tongue toast
Tongue toast
Tongue toast
Details

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Course Breakfast or hors d'oeuvre
Type Open sandwich
Mainingredient(s) Bread, beef tongue, scrambled eggs, onions
Tongue toast is an open sandwich prepared withsauteed beef tongue and scrambled eggs.[1][2] It is

seasoned to taste with black pepper and onions. Sometimes the tongue is served on buttered toast
instead, with a poached egg instead of a scrambled one.[3] While it is primarily prepared as a dish
for breakfast, it is often eaten for lunch anddinner.[4]
A variant served as breakfast involves the use of boiled, smoked beef tongue, cream, scrambled egg, and
seasoned to taste with nutmeg, pepper, chopped parsley, and chopped green peppers.[5] A recent variant
involves the use of reindeertongue.[6]
When it is prepared as an hors d'oeuvre, it is prepared in a similar fashion as French toast, with the star-
shaped appetizers stamped out of the battered toast and mustard butter added to it.[7]
See also[edit]
 List of sandwiches
References[edit]
1. Jump up^ Thomas Jefferson Murrey, Cookery for Invalids (White, Stokes & Allen, 1887)
2. Jump up^ Sarah Annie Frost, The Godey's Lady's Book Receipts and Household
Hints (Evans, Stoddart& Company 1870)
3. Jump up^ Phillis Browne, The Dictionary of Dainty Breakfasts (Cassell 1898, in New York
Public Library)
4. Jump up^ Milburn (New Jersey) Budget - 11 August 1886
5. Jump up^ Rufus Estes, Good Things to Eat, as Suggested by Rufus: A Collection of Practical
Recipes for Preparing Meats, Game, Fowl, Fish, Puddings, Pastries, Etc (self published 1911, in New
York Public Library)
6. Jump up^ Mixed Nuts - Central Europe Review, 20 November 2000
7. Jump up^ Auguste Escoffier, The Escoffier Cook Book: a Guide to the Fine Art of
Cookery (Random House 1941) ISBN 0-517-50662-9

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10. Spanakopita
Spanakopita
This article needs additional citations for verification.Please
help improve this article by adding citations to reliable sources.
Unsourced material may be challenged and removed.(January 2012)
Spanakopita
Spanakopita with cubed feta cheese
Origin
Place of origin Greece
Details
Type Savoury pie (börek)
Mainingredient(s) Phyllo, spinach (or leeks, chard,
orsorrel), feta or ricotta, onions orscallions, eggs
Spanakopita (/ˌspænəˈkɒpɪtə/; Modern Greek: σπανακόπιτα, from σπανάκι, spanáki, spinach, and
πίτα, píta, pie) or spinach pie is a Greeksavory pastry.
It is in the burek family of pastries with a filling of chopped spinach, feta cheese, onions or scallions,egg,

and seasoning.[1] The filling is wrapped or layered in phyllo (filo) pastry with butter and/orolive oil, either in a
large pan from which individual servings are cut, or rolled into individual triangular servings (see burek).
While the filo-dough recipe is most common, many recipes from the Greek islands call for a crust made of
flour and water to form a crunchier, calzone-like exterior in place of the flaky filo dough. The pastry is
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golden in color when baked, the color often enhanced by butter and egg yolk. Other white, fresh, preferably
salted cheeses may also be mixed with, or substituted for, the feta cheese.
It is mostly eaten as a snack in Greece, and it can be an alternative to tyropita. There is a "fasting",
or vegan, version of spanakopita, eaten during the Great Lent and other religious fasts, and composed of
spinach, onions or green onions, other green herbs like dill, parsley or celery,olive oil and a little wheat
flour, but without eggs or dairy products; the mixture is oven-baked until crisp. Non-traditional vegan
versions are available that typically use tofu instead of cheese.
In rural Greece, smaller amounts of spinach are used, with the missing part substituted with leeks,chard,
and sorrel.
The pastry is similar to tortapasqualina, a traditional dish from Italy's Liguria region, that is very common
in Argentina and Uruguay.
It can also be made with puff pastry.
Tools, utensils and equipment are cleaned, sanitized and prepared based on the
required tasks
TOP 10 KITCHEN TOOLS USED IN

LMLD KITCHENS
October 28, 2013 · by Aimee Berrett · in kitchen gadgets
With how much we cook and bake in our kitchens, we use a lot of different kitchen supplies daily. In
fact, I have shelves in my garage (as it connects to our kitchen) filled with so many different kitchen
gadgets and tools it looks like the shelf of a Bed Bath and Beyond store)
But, some of our kitchen tools get a lot more use than others. And some sit on my shelf for most the
year and only get used once or twice for special occasions.
Here is a list of our top 10 kitchen gadgets. The gadgets that get the most use in one or both of the
LMLD kitchens.

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2020
What is your most used kitchen tool?
1. Kitchen Aid 5 Quart Mixer. I use this thing at least once a week, maybe more. It works great for
cookies, cakes, muffins and other baked goods. But I also use it for shredding chicken. And I’ve got a
few wonderful attachments that we often use, especially the shredder/slicer attachment which works
great for shredding cheese, make hashed browns, cutting vegetables for ratatouille and more!
2. Pyrex. Lets be honest with only 2 people in both Mother and Daughter households we often end up
with leftovers. Pyrex are my favorite containers for keeping food fresh and tasting its best when
reheated. They are fridge, freezer, oven, microwave and dishwasher safe which makes easy storage,
easy reheating and easy washing.
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3. Digital Meat Thermometer. We eat a lot of meat in our households, especially chicken, and the best
way to make sure our chicken is fully cooked is using our meat thermometer. Chicken usually needs to
be cooked to 165 to fully get rid of all the bacteria, and if you use a digital meat thermometer you can
make sure your chicken is fully cooked and safe, but also not overcooked and dry.

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4. Magic Bullet. Magic Bullets are the perfect blender. They aren’t bulky and taking up space on your
counter top and they make just the right amount for an individual smoothie, or small amounts of
soup, sauce, etc. We actually love using ours to whip up eggs for scrambled eggs, it makes them so
frothy and delicious!

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5. Measuring Cups and Measuring Spoons. Any measuring cups or spoons work great. Especially with
baking, measuring out your ingredients is the best way to get precise and delicious results with the
best texture and taste. I also have thesemagnetic measuring spoons which are great because they stick
together in your drawer and you don’t have to fumble around for them, and I also like having two sets
because I often use 1 and need another for a different ingredient that I don’t want to mix together.

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6. Non Stick Pans. Non stick pans are lifesavers, life savers I tell ya. We’ve also got a nice set of
stainless steal pans that looked really pretty when we got them as a wedding gift and can be put in our
oven, but now they aren’t so pretty and they’ve got black stuff stuck to the bottoms. But these non stick
pans?Perfection. They are so great for cooking up sauces, eggs, pancakes (when I’m just cooking for
me), browning meat and more and then once you’re done cooking with them they clean up so easy
because nothing sticks. It’s amazing!
7. Ikea Cheese Grater. This cheese grater is great with two different sized grating holes depending on
what kind of cheese you are grating or what you are grating your cheese for. But the best thing is you
pop the lid on to the top of the grater and your cheese goes right into the container making it ready to
serve at your table or even a great way to store that little bit of extra grated cheese.

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8. Silver Mixing Bowls. Having multiple sizes of silver mixing bowls is so helpful for cooking and
baking (because sometimes you need wet ingredients and dry ingredients in separate bowls) . These
bowls are great for mixing together ingredients and can also be used for serving things like mashed
potatoes or salad.

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9. Breakfast Sandwich Maker. Did you guys know that you can totally make your own “egg mcmuffins”
from home? This breakfast sandwich maker is awesome. Nate and I have made sandwiches with full
eggs, egg whites, with bread, bagels, pancakes and english muffins as the crust, with or without
cheese, and with ham or bacon inside too. We love making up these sandwiches for a lazy (but easy
and quick) breakfast and we often end up making them for dinner or late night snacks too!

2020
10. Crockpot. We both use our crock pots often, its such a great time saver and its so nice to come
home to a fresh cooked meal. Aimee recently got a new programmable crock pot which is awesome
because she can set it to cook till the food inside is a certain temperature, or for certain lengths of time
on high and then switch to low. It makes crock pot cooking even more convenient. Ellen still has her
first crockpot that she got when she was married, can you believe it?

2020
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Ingredients are identified correctly, according to standard recipes, or enterprise

requirements
Top 23 Polish appetizers, ingredients & additions

– Polish food list, photos & recipes
Here comes a list of modern and traditional Polish appetizers, as well as
typical ingredients. Under descriptions you can find some authentic recipes.
Going to visit Poland and would like to taste some delicious foods not
choosing on spec? You are welcome. All Polish foods listed below constitute a
typical Polish menu up to this days. Therefore, while visiting Poland, one will

2020
certainly come across many of them. I wish you good luck in exploring Polish
tastes and… Smacznego!
List of Polish appetizers
Polska kielbasa i wedliny • Polish sausages and charcuterie
Polish: kiełbasa, wędliny
Kielbasa is very well-known product from Central and Easter Europe. In

general kielbasa is made from the pork and some special compositions of
spices. Many kinds of the sausages exist - both in terms of composition, the
appearance, as well as the way of processing. E.g. smoked and dried
sausages are very popular in Poland and considered exclusive. The easy way
to recognize good quality sausage is by the amount of meat used for the
production (about what producers are supposed to inform on the package).
Poles also love their cold cut, of which selection in Polish butcher's shops is
enormous ('sklepmiesny' what means 'meat shop'). Cold cut constitute one
of the basic everyday appetizers. It is consumed with bread, as sandwiches,
when one wants to eat something fast, easy and ordinary.

2020
Kaszanka aka Kiszka • Polish black pudding
Polish: like above
Kaszanka is a Polish black pudding made of groats, blood and giblets: liver,
lungs, pork crusts, fat. Basic spices are: onion, pepper and marjoram.
Buckwheat groats or barley is used to make kaszanka. Polish black pudding
is eaten both cold and hot (after stir-frying on the frying pan).

2020
Top photo from Wikipedia. Bottom - grilled kaszanka/kiszka by kingary.
Ogorkikiszone • Polish-style pickled cucumber
Polish: ogórkikiszone
Ogorkikiszone - Polish dill pickle - it is one of the great things in Polish

cuisine (in my humble opinion). The name 'ogorkikiszone' is usually
translated into English as 'dill pickles', but you can also call them 'sour
cucumbers', since a strong, sour taste is characteristic of them. It is sad, but
You can't buy real, high quality Polish dill pickles in groceries, neither in US
or UK, nor in Poland. The majority of shop cucumbers is simply not tasty and
in order to experience the real taste, one should go to Poland and try those

2020
dill pickles, which are home-made. And such home-made dill pickles are
made of soil-grown cucumbers which are put into jars. Baldachins of the dill,
roots of the horseradish and some cloves of garlic are then added. Other
spices sometimes used are: bay leaves, grains of mustard and pepper, as
well as leaves of the cherry, currant, grapes or the oak. We pour water over
the integrity, salt and put back on a few weeks.
Poles use dill pickles as an appetizers with many dishes. Polish dill pickles
constitute a basic ingredient of cucumber soup and may be used as the
addition to potatoes, sandwiches or as an element of salads. Sometimes they
are used as the appetizer to vodka and the herring served in oil and onion.

Above: Polish dill pickle - sour cucumbers. Below: normal cucumber pickles, known in Poland as
'Swedish salad' ('salatkaszwedzka').

2020
High quality, home-made ogorekkiszony can fizz after opening:
Sledzie • Herring
Polish: śledzie
In Poland, just like in all countries of the Baltic Sea and the North Sea basins,
herring is specially worshiped. This little sea fish is being prepared as a cold
appetizer. From delicious herrings in vinegary marinades, by herring in oil
and onion, to sweet herrings - the amount of varieties and tastes is really
large; all they have their names and enjoy the great popularity on Polish
tables.
Kalafior / bob / fasolkaszparagowa • Boiled cauliflower / string &

broad bean
Polish: like above
Many Poles loves cooked cauliflower ('kalafior'), string bean

('fasolkaszparagowa') and broad bean ('bob'). During Summer time all of
those is quite common in Polish homes. Broccoli is not so typical for Polish
cuisine but constantly gains popularity. Usually Poles eat string bean or

2020
cauliflower alone - poured only with the roux made of breadcrumbs.
However, sometimes it is used as the addition to meat dishes.
Twarog, oscypek i bryndza • Curd cheese, oscypek and bryndza
Polish: twarog, oscypek, bryndza
Curd cheese ('twarog' in original) enjoys great popularity in Poland and is

called 'white cheese' most oftentimes. Poles eat curd cheese with spices, as
well as sweet. It is made of the cow's milk. Bryndza - the sheep's milk
cheese is similar, but softer.
Oscypek are tough smoked cheeses made of the sheep's milk, characteristic
of Polish mountains (particularly Tatra Mountains and Podhale Region). It is
produced in the original form of small, spindle-like blocks with typical
regional decorating pattern. Oscypek is one of tourist attractions of Polish
mountains. You can eat it as cold or hot (grilled and served with the
cranberry). Fresh oscypek is peculiarly tasty. One can buy it early in the
morning, right after the production, in shepherd's huts, which you would
come across in mountain valleys.

2020
Polish curd cheese (top) and oscypek (below). Last one comes from Wikipedia.
Twarozek
Polish: twarożek
Twarozek is made of white cheese (curd cheese) mixed with chives, radish,
cream and spices ('spicy twarozek') or with sugar, fruits and/or jam ('sweet
twarozek'). In Poland this is popular for breakfast, for making sandwiches.
Photo on the left shows one of my favorite 'spring breakfasts' - twarozek with
chives, dill, pepper and a pinch of ginger. I eat it with thin, dry, smoked,
Polish sausage called 'kabanos' (it has pepperoni look but in my humble
opinion tastes much better). On the right you can see sweet twarozek simply
made by mixing curd cheese with a bit of milk and sugar. Served as
sandwiches covered with jam. All of that is of course extremely simple to
make.
Simple sweet curd cheese sandwiches

2020
Powidla • Powidl
Polish: powidła
Powidla is a kind of thick jam or preserves, similar a little bit to prune butter,
made of long stewed purple plums. Traditionally powidla were made by frying
plums in pots for few days until brown. Powidla are known in the German,
Hungarian and Slovak cuisines, as well as the others.

2020

Left image (from Wikipedia) depicts home-made powidla (powidl) with its characteristic color,
which is rather brown, than purple. Right: powidla that have been bought in polish store. It is
being made by Łowiczcompany. Of course taste doesn't imitate home-made powidla perfectly, but
I think it's enough high-quality to recommend.
Pigwa i syroprozany • Quince and rosehip syrup
Polish: pigwa, syropróżany
Quince or rosehip syrup are great with black tea, which is extremely popular
in Poland. In fact black tea is very important in Polish cuisine (like in
England), together with coffee, kompot, fruit juices and alcoholic beverages.
Never drinked with milk, but quite often with lemon juice, raspberry juice or
other additions like quince or rosehip syrup.

2020

Pigwa (quince) and syroprozany (rosehip syrup).
List of Polish ingredients
Kapustakiszona • Sauerkraut
Polish: like above
Kapustakiszona (sauerkraut) is a very important ingredient in Polish cuisine,

as well as other countries in Central and Eastern Europe. Sauerkraut is made
of shredded cabbage, which after salting is subjected to the fermentation,
resulting in a peculiar sour taste. It is possible to eat the sauerkraut 'in raw'.
For example it can be served as salad with some meat dishes. However, in
Poland (in general) it is most often used as the ingredient of dishes - like
bigos, croquettes or mushroom-cabbage pierogies.
Grzyby • Wild Mushrooms
Polish: like above
In Poland a strong tradition of the mushroom hunting exists and edible

mushrooms of many kinds constitute one of very important ingredients of

2020
traditional Polish cuisine. Wild Mushrooms are usually used to make
mushroom sauces, soups and stuffing (for pierogi etc.), but also for
preparing wonderful preserves known as 'marinated mushrooms', as well as
for drying (dried mushrooms are used later in the Winter time)
Sosygrzybowe • Mushroom sauces
Polish: like above
Polish mushroom sauces are brown and dense. They are characterized by a
very intense, mushroom taste. Sauces are made from mushrooms of many
kinds. As a result you have sauces about different tastes and applications. A
chanterelle mushroom sauce is an example of particularly a noble one, while
a white mushroom sauce is an ordinary, cheap and far more common.
Mushroom sauces are eaten with pastas, bread, or being applied as an
ennobling addition to meat and fish dishes.
In the fall period, when the time of mushroom hunting comes, both
mushroom sauces as soups are being made from fresh, wild mushrooms. In
remaining seasons dried mushrooms are being used. Many families dry
mushrooms on their own account. Dried mushrooms are also available in
large Polish groceries and supermarkets, but their price is very high (about
50$ per lb).
Old Polish dried mushroom sauce recipe

Old Polish fresh mushroom sauce recipe

2020
Mushroom sauce made from freshly picked mushrooms (mainly boletus).
Served as an addition to piece of grilled pork.
Kasza • Groats
Polish: like above
Kasza (kasha, groats) - edible seeds of cereal crops - constituted the

complete base of the Polish cuisine for a few hundred years. With time groats
were supplanted by potatoes, however they are eaten to this day in Poland,
mainly on account of their healthy character and the wealth of nutritients. In
Polish cuisine a buckwheat groats, a millet groats, a barley groats, and
semolina are well-known.

2020
Wloszczyzna • Soup vegetables
Polish: włoszczyzna
Wloszczyzna is a traditional combination of vegetables which you can buy in

every grocery, 'vegetable shop', at the market and on every stall.
Wloszczyzna is used in the Polish cuisine, as the vegetable base to many
soup. This universal blend is traditionally composed of: carrots, parsley,
celery, cabbage and leek. A very similar thing appears in the French cuisine
and is called 'mirepoix'.
Buraczki • Stewed beets
Polish: like above
Buraczki is a delicious addition to meat dishes which is made from grated,

boiled and stewed red beets (all the way to softening). Usually buraczki is
sour-sweet. It fits perfectly beef meals, but can be served with other meat
too (like on a picture below).

2020
Cwikla • Beetroot/horseradish cwikla
Polish: ćwikła
Cwikla is a very tasty Polish salad, served with meat dishes. It has an
original taste. Basic ingredients are grated red beets and a horseradish.
Sugar, salt and lemon juice (or vinegar) are used as seasoning. Sometimes
also a caraway, apples, the red dry wine, cloves or parsley leaves are used in
recipes for cwikla.
Koper aka koperek and natkapietruszki • Dill and parsley leaves

2020
Polish: like above
The dill and parsley leaves are a standard ingredient in the Polish cuisine,
used in salads and for sprinkling boiled potatoes. In Polish it is often called
'zielenina', what means 'greens'.
Mizeria • Misery
Polish: like above
Mizeria is a simple salad made of the sliced fresh cucumber and cream. A dill,
chives or parsley leaves are sometimes added. Mizeria salad is prepared with
typical spices like salt and pepper, but sometimes is also served as sweet
(mixed with the sugar). Mizeria is typically served to the fried or roasted
chicken or turkey.
Salatkajarzynowa • Vegetable Salad
Polish: sałatkajarzynowa
Traditional Polish vegetable salad, made of vegetables typical of the Polish

cuisine: carrot, parsley, potato, celery, sour cucumbers, onion and pea.

2020
Additional ingredients are: hard-boiled eggs, mayonnaise, mustard, salt and
pepper. The salad needs to mature - it is best to serve it day after the
preparation. Goes very well with sandwiches of all kinds.
Salatka z groszku i kukurydzy • Pea and corn salad
Polish: sałatka z groszku i kukurydzy
Ingredients of this salad are quite simple: pea and corn (from can), diced
hard-boiled eggs, mayonnaise, salt and pepper. Tastes delicious with Polish
charcuterie (cold cut), Polish sausage (kielbasa) and meat.
Salatka z pomidorow i cebuli • Tomato and Onion Tier Salad
Polish: sałatka z pomidorów i cebuli
Slices of the tomato sprinkled with onion circles or dices is a simple salad
oftentimes served with scrambled eggs.
Surowka z marchewki • Carrot salad
Polish: surówka z marchewki

2020
Salad made of grated carrot and apple with the addition of sugar and lemon
juice. From time to time also cream is used.
Fats in Polish food: butter & lard
Old Polish cuisine was full of valuable home-made butter. Nowadays shop
margarines enjoy greater popularity in case of spreading bread, but a
position of butter, for frying or as an ingredient of some dishes, is not
endangered. Traditional Polish cuisine also uses a lard and pork scratching,
as well as vegetable oils. In past linen and poppy oils vere common. Today
both of them are replaced by rapeseed oil and sunflower one. Since the
linseed oil quickly goes rancid it is/was only used for preparing cold sauces.
When recipe require high temperature, like during frying and baking butter
or rapeseed oil is used.
Pork scratching is used as spicy addition to dishes. A lard, once very popular,
is eaten willingly with bread. Although such a plain snack is very spicy, bread
with lard is not so popular at Polish homes today because of health issues.
There is a Polish expression 'bread with lard'. It means living in poverty.
When Pole says 'you will be eating bread with a lard' it means 'you will be so
poor and unable to stand for any neat or lavish food'.

2020
Rama is one of the most popular margarines in Poland.
Polish butter is usually sold in golden foil.
Ingredients are assembled according to correct sequence, quality and specifications

required
Ingredients are prepared based on the required form and time frame
Frozen ingredients are thawed following enterprise procedures.
Where necessary, raw ingredients are washed with clean potable water.
1.2 Prepare a range of appetizers
2.1 Correct equipment are selected and used in the production of appetizers
2.2 Appetizers are produced in accordance with enterprise standards
2.3 Glazes are correctly selected and prepared, where required
2.4 Quality trimmings and other leftovers are utilized where and when appropriate
2.5 Appetizers are prepared, using sanitary practices
2020
2.6 Appetizers are tasted and seasoned in accordance with the required taste of the
dishes
2.7 Workplace safety and hygienic procedures are followed according to enterprise
and legal requirements
Present a range of appetizers
3.1 Appetizers are presented attractively according to enterprise standards

3.2 Appetizers are presented using sanitary practices
3.3 Suitable plate are selected according to enterprise standards
3.4 Factors in plating dishes are observed in presenting appetizers
Store appetizers
4.1 Quality trimmings and other leftovers are utilized where and when appropriate
4.2 Appetizers are kept in appropriate conditions based on enterprise procedures
4.3 Required food storage containers are used and stored in proper temperatures to
maintain freshness, quality and taste
RANGE OF VARIABLES
VARIABLE RANGE
1. Appetizers May include but are not limited to:
1.1 Hot
1.1.1. Tapas
1.1.2. Hors d’ oeuvres’
1.2 Cold
1.2.1. Canapés
1.2.2. Antipasto
1.2.3. Relish
1.2.4. Pates
1.2.5. Terrines
1.2.6. Cocktails
1.2.7. Hors d’ oeuvres’
2. Factors in plating 2.1 appeal

2020
VARIABLE RANGE
dishes 2.2 color and contrast
2.3 temperature of food and service
2.4 equipment
2.5 classical and innovative arrangement styles

2020
EVIDENCE GUIDE
1. 1. Critical aspects ofAssessment requires evidences that the candidate:

Competency 1.1 Prepared a variety of appetizers from different
recipes and
1.2 Prepared a variety of appetizers within a specific
timeframes
1.3 Presented appetizers attractively and creatively
1.4 Stored appetizers in accordance with enterprise
standards
1.5 Followed safety and hygienic practices in handling
food, tools and equipment
2. Required Knowledge2.1 Historical development and current trends in the
and preparation and presentation of appetizers
Attitude 2.2 Common cooking terms on appetizers which are
used in the industry
2.3 Safe work practices on using kitchen equipments
and tools
2.4 Principles and practices of hygiene and sanitary
practices
2.5 Logical and time efficient work flow
3. Required 3.1 Attractive presentation techniques for appetizers
Skills 3.2 Waste utilization minimization techniques and
environmental considerations in specific relation to
appetizers
3.3 Preparation of dishes for customers within typical
workplace time constraints
4. Resource The following resources MUST be provided:
Implications 4.1 Access to a fully-equipped and commercially-
realistic food preparation area with appropriate
and industry-current equipment
4.2 A variety of suitable ingredients for appetizers
4.3 Service wares
5. Methods for Competency may be assessed through
Assessment 5.1 Direct observation of the candidate while
preparing appetizers
5.2 Written or oral questions to test knowledge on
appetizers and food safety issues
5.3 Review of portfolios of evidence and third party
workplace reports of on-the-job performance by
the candidate
6. Context for 6.1 Assessment may be done in the workplace or in a
Assessment simulated workplace setting (assessment centers)
6.2 Assessment activities are carried out through an
accredited assessment center

2020
Objectives:
1. Prepare appetizers 3.1 Perform Mise’ en place
3.2 Prepare a range of appetizers
3.3 Present a range of appetizers
3.4 Store appetizers

2020

Prepare Appetizer

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Competency-Based Learning

TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY

Qualification Title: COOKERY NC II

Unit of Competency: PREPARE APPETIZER

Module Title: PREPARING EGG DISHES

UNIT OF COMPETENCY: PREPARE APPETIZERS

UNIT CODE : TRS512329

Cookery NCII Date Develop: March Document No.

Deviled eggs are a cold hors d'oeuvre

If there is an extended period between when guests

Examples of hors d'oeuvre include:

Other languages and cultures

Obloženéchlebíčky, a Czech andSlovak appetizer or snack

Cookery NCII Date Develop: March Document No.

A selection of modern hors

at a Romanian banquet Jordanian

Cookery NCII Date Develop: March Document No.

fun party foods!

Spicy Shrimp Nachos

Cookery NCII Date Develop: March Document No.

Chicken Enchilada Puffs

Chicken Enchilada Puffs.

Cookery NCII Date Develop: March Document No.

Coconut chicken... delicious and cheap.

Cheese and Bacon Potato Rounds

Cookery NCII Date Develop: March Document No.

football stadium platter

Jalapeno popper dip

Baked Zucchini with Mozzarella...

Adorable Banana Split Bites

Spicy Cranberry Cream Cheese Dip... Thanksgiving/Christmas appetizer

Cookery NCII Date Develop: March Document No.

pecan, brown sugar, and kahlua baked brie.

Cookery NCII Date Develop: March Document No.

Weight Watchers Salsa Roll Ups

buffalo chicken bites.

Cookery NCII Date Develop: March Document No.

strawberries, angel food cake and chocolate {simple}

Sample Appetizers are:

A canapé (a type of hors d’œuvre, "outside the (main)

The name comes from the French word for "couch," drawing on

Because they are often served during cocktail hours, it is

Cookery NCII Date Develop: March Document No.

A vol-au-vent (French pronunciation: [vɔlovɑ̃], "blown by the wind") is a small,

round canapé made of puff pastry.

Cookery NCII Date Develop: March Document No.

Traditionally the term caviar refers only to roe from wild sturgeon in the Caspian and Black Seas[2] (Beluga,

Cookery NCII Date Develop: March Document No.

Place of origin France

Course Hors d'oeuvre

Mainingredient(s) Raw vegetables, vinaigrette ordipping sauce

Celery and carrot crudité platter

Crudités are traditional French appetizerscomprising sliced or whole raw vegetables[1] which are

Cookery NCII Date Develop: March Document No.

 List of hors d'oeuvre

1. ^ Jump up to:a b Jessica (2012-12-05). "What Are The Crudités?". Frenchvegetables.com. Retrieved 2013-

This vegetable-related article is a stub. You can help Wikipedia by expanding

A plate of deviled eggs

Cookery NCII Date Develop: March Document No.

eggs, picnic eggs

Place of origin Italy

Region or state Rome

Course Hors d'oeuvre

Serving temperature Cold