COOKERY NC2

The Appetizers
Those finger foods usually served prior to a meal, or in between mealtimes are called appetizers.
They are also known as hors d’oeuvres, antipasti, or starters, and may range from the very simple
to the very complex, depending on the occasion and the time devoted to making them. Appetizers
are common accompaniment to aperitifs, the cocktails served prior to a meal.
Examples of appetizers are as follows:

 plate of cheese and crackers

 chopped vegetables (called crudités) served with dip

 sliced or small fruits

 Canapés

 finger sandwiches

 crab cakes

 crab puffs

 small sausages

 dumplings such as dim sum

The goal in presenting an appetizer is to make the food easy to handle with just a napkin, and
easy to eat in one to two bites. In this way, guests can continue to visit, dance, and chat or mingle
without needing to be encumbered by plates during a party.
The following are some tips to consider when preparing appetizers:
1. When to serve appetizers, think about foods that will go well together, but vary in flavor
and taste appeal.

2. Since appetizers are frequently served at large parties, try to keep foods to which people
have common allergies either easily recognizable or off the menu.

3. When going to serve a shellfish appetizer, don’t disguise it, and make sure the shellfish
doesn’t come into contact with other appetizers you are serving.

4. Consider to avoid common allergens like peanuts and be certain if you do serve this to
keep it in a separate bowl or serving dish.

5. It would be better to serve both hot and cold appetizers, but perfectly fine to serve all
cold or all hot dishes.

6. For those planning a long party, or instances that guests have a long time to wait before
eating a meal, do consider that hot food tends to be more satisfying and can stave off
hunger pains.

7. Know that there are virtually thousands of appetizers you can choose from.