BALL CUTTER

sharp edged scoop for cutting out

balls of fruits and vegetables.

RUBBER SPATULA
used to scrape off contents of bowls.
CHANNEL KNIFE
small hand tool in making garnishes.

SPATULA
used for manipulating foods like spreading.

WIRE WHIP
used for mixing thinner liquids.

ZESTER
used to remove zest or citrus peels
in thin strips.

FRENCH KNIFE
for chopping, slicing and dicing.

BUTTER CURLER
used for making butter curls.

CUTTING BOARD
board for cutting fruits and vegetables.

KITCHEN SHEAR
cutting device for ingredients like scissors.

POTATO MASHER
designed to press potato and cooked
vegetables.

CHILLER
for keeping cold foods chilled for service.
OVEN
for baking

MEASURING SPOONS
are used for measuring dry and liquid ingredients
in small quantity.

MEASURING CUPS
is used to measure dry ingredients. They come
in various sizes and volumes.

GLASS MEASURING CUP

container which is usually transparent. It is smooth
in the inside with the graduation mark on the outside
to read. This is used for measuring liquid ingredients
like water and oil.

MIXING BOWLS
these containers have smooth, rounded interior surfaces
with no creases to retain some mixture.

PARING KNIFE
is used to remove the skin covering of fruit and vegetables.

FORK
is used to combine ingredients.

REFRIGERATOR
Is used for keeping food fresh.

CANAPE
Canape is a bite-sized or two bite-sized finger food consisting of three parts: a base,
a spread or topping and garnish or garniture. They are savoury titbits of food. They
could be served hot or cold. The items should be dainty, petite, fresh, having an eye
appeal and colour contrasts. There are no set recipes for the making canapes.
Individual or a combination of several different coloured items are used on the
small fancifully cut pieces of bread,toasted or fried , and biscuits
etc. The larger canapes are termed as ZAKUSKIS after the Chef Zakuski.

COCKTAILS
Consist of several bite-size pieces of fish, shellfish, drinks and fruits served with
tangy flavoured sauce. They must be fresh in appearance and arranged attractively
to have an eye appeal. Various cocktails are-Juices of orange, pineapple , grapefruit
or tomato served with cold salad dressings.

RELISHES/CRUDITE
Relishes/Crudite are pickled items and raw, crisp vegetables such as julienned
carrots or celery sticks. relishes are generally placed before the guest in a slightly,
deep, boat shape dish.

HORS D’ OEUVRES
Hors d’ oeuvres are small portions of highly seasoned foods formerly used to
precede a meal served either hot or cold.Simplicity should be the main creitoria
for making the hors d oeuvres.Although most hors d oeuvres are served cold,
there are also hot ones.

ANTIPASTO
(in Italian cooking) an appetizer typically consisting of olives, anchovies,
cheeses, and meats.

BRUSCHETTA
toasted Italian bread drenched in olive oil and served typically with
garlic or tomatoes.

TAPAS
small Spanish savory dishes, typically served with drinks at a bar.
CAVIAR
the pickled roe of sturgeon or other large fish, eaten as a delicacy.

AMUSE-BOUCHE
is an appetizer-sized portion that is provided prior to the main dish as a
way to introduce a theme or to complement the manner in which the chef is preparing the
food that follows

TOOLS AND EQUIPMENT NEEDED

IN PREPARING APPETIZERS

DIFFERENT CLASSIFICATIONS
OF APPETIZERS

SCRAPBOOK
IN TLE
SUBMITTED BY:
KRISTINE J. MINA
IX-CARDINAL