Cooking is one of the survival skills that each one of us should learn.

We

need to eat and be nourished so that we will have the energy to do our work. In

this chapter, you will learn the proper ways of preparing and cooking appetizers,

salad and salad dressings, main courses, soups and stocks, desserts, and

sandwiches. You will also learn the various classifications of these foods as

well as the ingredients used in preparing and cooking them. Practical activities

that involve actual cooking and plating of these food items are also included to

further enhance your skills and interest.

Appetizer is a small dish that is served before the main course to whet the

diner's appetite. It can be served as simple as a fruit platter or as complicated

as canapés depending on the occasion or the theme of any dining activity.

It should be made attractive and flavorful to stimulate the diner's appetite.

Appetizer is also popularly known as starter, antipasti, or hors d'oeuvre. It can

be made using several ingredients such as vegetables, fruits, seafood, bread,

bacon, dips, and more. It can be served hot or cold, or in between mealtime,

such as snacks.

Canapé is basically made with

a crusty base, such as bread,

cracker, puff pastry, or biscuit.

It is decoratively prepared with

various kinds of savory toppings

such as layers of cheese, tomato,

bacon, cucumber, and yogurt,

among others. It is usually served

in bite sizes and can be served

either hot or cold.

2. Dips and spreads include different

kinds of dressings, spreads,

sauces, and salsa. They can be

served hot or cold depending on

the required temperature. Corn

chips, small pieces of bread, fruits,

or vegetables should complement

with the dip or spread.

3. Crudités refers to a platter of raw

vegetables such as carrots and

celery. The ingredients are cut

and blanched, and are artistically

plated. A dip is served together

with vegetables to enhance their

flavors.

4. Fresh fruit platter consists of

different fruit combinations,

which are creatively placed on

serving platters. These fruits may

include grapes, kiwi, papaya,

watermelon, and strawberries.

Health conscious people always

consider this type of appetizer

because it provides them an

abundant supply of vitamins and

minerals, fiber, and ascorbic acid.

6. Steamed appetizer is a low-

calorie food like steamed gyoza,

shumai or siomai, and dumplings.

It is also considered as dieter's

delight.

7. Grilled appetizer is a combination

of different cubed vegetables such

as bell peppers, mushrooms,

tomatoes, and onions. It may also

include cubed fish fillet, meat,

and chicken. These ingredients

are often marinated in lemon

marinade mixture then grilled over

live coals.

8. Meat or cheese trays are served

with small portions of breads

and crackers. Meat tray consists

of small, thin slices of cold cuts

like pepperoni, salami, bacon,

and ham. These ingredients

are placed on the serving dish

and may be served with dips or

spreads.

Cheese tray, on the other hand, contains various types of cheese,

which are served in small portions. This may include Swiss, cheddar,

and blue cheese, among others.

Various Ways of Preparing Appetizers

There are different methods in preparing appetizers. Some requires cooking

while other requires slicing, mixing, or chilling the ingredients. Fruit platters, dips,

and cheese trays are examples of appetizers that are served fresh. Steamed,

grilled, and deep-fried appetizers require heat to cook them. Below are some

ways on how other appetizers are prepared:

1. Canapés are made up of three basic parts namely, base, spread, and

garnish or topping.

a. The base may include small cuts of bread, cracker, small biscuit,

tortilla chip, or miniature pancake, among others. Toasted base

gives firmer and crispier texture to hold the garnish. It should also

be at least one-fourth inch thick with the crust removed.

b. The spread is rubbed evenly on the base to provide better taste.

This may include flavored butter, cream cheese, or dips. It should

complement the taste of the toppings.

C. The garnish or topping is aesthetically placed on top or side of the

canapé. The choice of topping may vary from vegetables, pickles,

relishes, meat, seafood, cheese, and eggs.

2. Crudités consist mainly of raw and lightly blanched vegetables served

with dips to further stimulate the diner's appetite. These vegetables

should be prepared, trimmed, and blanched before they are arranged

creatively on a serving platter.

Here are some of the suggestions on how to prepare vegetables.

a. Broccoli may be prepared by removing the leaves from the stalk and

by using a paring knife. Its head is cut into individual florets to make

small servings.

b. Celery may be prepared by removing its leaves and cutting its stalks

into strips.
c. Cucumber is sliced diagonally using a chef's knife. You can use a

peeler to remove some of its skin to create a flute effect.

d. Bell pepper can be placed and served on a vegetable tray. Trim the

bell pepper by cutting it in half and removing its seeds and stem.

Then, using a chef's knife, slice it into thin strips.

Helpful Tips in Preparing Appetizers

Appetizer is one of the food courses that is quick, simple, and easy to

prepare. The following helpful tips will guide you in making eye-catching and

mouthwatering appetizers.

1. Serve a variety of appetizers with different and interesting flavors.

2. Appetizers needs to be attractively and deliciously plated. Dips should

be placed in interesting containers or vessels.

3. The seasoning, if any, should not overpower the flavor of each ingredient

to maintain its original taste.

4. Appetizers should match the taste of the foods to be served during the

meal.