Appetizers

• Appetizers were originally introduced by the Athenians as a buffet in the early third Century B.C. They would sea
urchins, cockles, sturgeon and garlic
• Aperitifs came about by the Romans and were classified as a liquid appetizer that typically contained Alcohol.
• On the other hand it is said that appetizers are the dishes that can truly be considered Filipino because we are best
known for using our hands to eat the small
• Cocktails- are usually juices or orange, pineapple, grapefruit or tomatoes served with cold salad dressings. They
may be in the form of a fruit or vegetable juice mixed with little alcoholic beverage or seafood like shrimps,
crabs, or lobsters served with slightly seasoned sauce.
• Cocktails- are usually juices or orange, pineapple, grapefruit or tomatoes served with cold salad dressings. They
may be in the form of a fruit or vegetable juice mixed with little alcoholic beverage or seafood like shrimps,
crabs, or lobsters served with slightly seasoned sauce.
• Hors D’ Oeuvres (awr-doe-vruh) French word – refer to small portions of highly seasoned foods. They are a
combination of canapés, olives, stuffed celery, pickled radishes, and fish. They are served on individual plates
when guests are seated. Sometimes these are simply place on a platter and passed around. Hors D’ Oeuvres are
served cold or hot.
• Canapé- are made out of thin slices of bread in different shapes. The bread may be toasted, sautéed in butter or
dipped in a well-seasoned mixture of egg, cheese, fish, or meat then deep-fat fried. They are finger foods
consisting of three parts: a base, a spread or topping and garnish. They could be served hot or cold. There are no
set recipes for the making of canapés. You may create your own combination of several different colored items
on the cut pieces of bread, toasted or fried and biscuits etc. The larger canapés are termed as ZAKUSKIS after the
Chef Zakuski.

• Canapés- bite size open faced sandwiches consist of tiny portions of food presented on bases of bread, toast, or
pastry easily handled eaten
• Canapés consist three parts
• 1. base – hold the spread and garnish. Crackers and toast are firmer and give a pleasing texture and crispness to
the canapé.
• 2. Spread – placed on top of the based so the garnish sticks to it without falling it
• Three types of spread
• Flavored butter- made from soften butters with flavorings.
• Flavored cream cheese- this is made from flavored butters, except cream cheese is substituted for the butter.
Mixture of cream and butter can be used
• Meat or fish salad spread- this is made from the finely chopped meat or fish that are spreadable. Seasons should
be checked carefully to make the spread more stimulating to the appetite.
• 3. Garnish- any food item or combination of items placed on top of the spread which usually gives color, design,
and texture of flavor accent to the canapé.

• 1. Vegetable, pickles and Relishes-Radish, tomatoes, olives, Chutney, Parsley, pickles, asparagus tips, cucumber
slices, Pimiento

• 2. Fish-Smoked oyster, salmon, caviar, sardines, shrimp, tuna flakes

• 3. Meats-Ham, salami,

• 4. Cheese, hard cooked egg slices

• Relishes- are raw or pickled vegetable cut into attractive shapes served as appetizer
• Raw vegetables with dips- This known as crudité ( croo de tays) Cru in French means “raw” common bites size
• Pickled items- includes variety of items like cucumber, olives spiced beets
 • Chips and dips- are popular accompaniments to potato chips, crackers, and raw vegetables. Proper consistency in
the preparation is important for many dip. They must not be so thick that they cannot be scooped us without
breaking the chip or crackers, but they must be thick enough to stick to the items used as dippers.
• Fresh Fruits and Vegetables- are the simplest appetizers. Fruits are good appetizers because they give an attractive
appearance, fragrance, appealing taste and delicious flavor. For example, you could serve a platter of thinly sliced
cucumbers, chunks of red bell pepper and baby carrots. For a fruit tray, consider serving red and green grapes, as
well as chunks of mango with toothpicks inserted in them. Since appetizers should always easy to pick up with
the fingers, it should never be drippy or messy so you need to avoid certain fruits or veggies (for example , chunks
of avocado or watermelon are probably not the best appetizer choices)
• Finger foods- are a variety of appetizers where the only requirement is that you keep everything small enough to
be pickled up with the fingers and eaten with little mess. If you want to serve your favorite homemade sausages,
cut them into small pieces, wrap them with a small piece of pastry shell and bake. Or, serve your favorite baked
potato fries with a mayonnaise –based dipping sauce individual quiches filled with ham and cheese is another
good condition
• How to choose your appetizer
• 1. Variation of Appetizers based on the guests- three different appetizers may be prepared for a small dinner
party. For parties with 10-12 guest, fine choices can be offered, with 20-40 guest, nine different choices are
sufficient.
• 2. Choose from multiple appetizer varieties- guest have different taste buds. Providing enough variety will surely
awaken their appetite.
• Classifications od appetizers consist of five families
• Garden appetizers consist vegetables, fruits, carrots and cucumber.
• Starch appetizers consist of club sandwiches, dumplings, pizza, breadsticks, crackers, and buns.
• Protein appetizers are meatball, chicken wings, sushi, and egg dishes
• Snack appetizers include nuts such as cashew, peanuts, carrot chips, popcorn and cheese cubes
• Dips and spreads have relishes, peanut butters, cheese spread and other spread with goes together with crackers,
fruits, and vegetables
• 3. Complement the main course.
a. Complements are essentially opposite. If the main course is rich, then you need serve light appetizer and fruits
b. Do not repeat flavors. For example if your main course is heavy with cheese, do not serve appetizer platters that
include cheese
4. Consider the aesthetics
a. Contrast colors and shapes
b. Consider temperature and texture. You need to serve both hot and cold appetizers.

• 5. Include at least one convenience item- you can save and fill up your guests stomach by serving nuts, crackers,
cheese cubes, and chips
 Tips in Preparing Appetizers
• 1. Prepare enough for your guests.
a. Plan out the total amount the maximum number of guests you anticipate to arrive. The standard rule is to serve
four to six pieces for each person.
b. For an evening event, prepare 10-15 pieces per person if you don’t intend to provide a main course
c. The amount of time may also change the number of pieces you need to serve if you desire to have your appetizer
course lasts for two hours or more, guests eating plan can be around ten pieces for every two hours
 D. divide the total number of pieces by the number of choices to determine how much to prepare for
each appetizer by the number of choices to determine how much to prepare for each appetizer. For
 example, you have 30 guests, you will need 150 pieces per guests and roughly seven different selections.
This means you need prepare approximately 2 dozens (around 20-21) pieces of each appetizer
 2. Cook in advance- if the appetizer needs cooking or assembling, actual preparation is necessary as
early as possible
 Appetizers which have to be served warm should be prepared early and rewarmed as guests start
arriving.
 Cook in an oven to make sure your appetizers are crisp. Cooking in a microwave oven is not advisable
 Avoid baking too far in advance those appetizers that become soggy after being refrigerated, like
souffles or meats coated in a crisp batter. Do as much preparation as you can earlier in the day, then
bake the appetizer, planning just enough time for the baking to finish immediately before your first guest
arrive. Continue keeping your appetizers warm in the oven as the rest of your guests keep on arriving.
 3. create appealing displays
 The way you select and arrange the appetizers should be appealing to the eye. Arrange the foods in a
unique way or decorate the serving platter on which the foods will sit on.
 Use toothpicks and small plastic skewers to hold small complementary pieces of food together
 For appetizers that need to be placed inside small dishes, like pasta salads and fruit salads, use non-
conventional dish to serve them in.
 Consider decorating the platter as well. Green leaf lettuce, parsley, and edible flowers are examples of
edible decorations, Doilies and decorative placemats are considered non-edible decorations
 Simple guide on how to serve your Appetizer
• Know when to serve the appetizers
a. Cold appetizers should be set out before the party finally starts. On the other hand, hot appetizers should
be brought out once the guests have arrived.
b. As much as possible, serve the hot appetizers yourself.
2. Serve some of the appetizers on trays
a. Cold appetizers that are served the entire time can be placed on a table. For hot appetizers, serve them fresh serve them
on a large tray or platter
b. Serving foods on a tray makes it easier for you to take the appetizers around to each guest around at your party, giving
you the chance to mingle with while doing your task as a hostess.
c. Trays also male it easier to refill appetizers in the kitchen once your guests go through a batch of them
 d. If you do not have a serving tray, you could improvise by using something like a decorating baking sheet or
cutting board
• 3. Clear room around the simple appetizers- some appetizers, especially the cold ones, can be kept out on
display for people to pick at. Your guest are more likely to crowd around the simple choices , so you have to
keep a little extra space around them to prevent the area from getting too crowded.
• 4. set drinks out as well- your guest will need something to drink as they munch on appetizers. Set up a
separate beverage table where they can get what they need.
a.Bowls of punch are common option but they may not be the most practical. Guest who are already juggling plates of
appetizers may struggle to pour themselves a drink.
b. A better option would be to set out pre-measured beverages. Depending on the nature of your party, light cocktails
could be appropriate, or you might still prefer a non- alcoholic punch.
 c. If your concerned about making sure that your guests have enough to drink, set out enough prepared drinks for
every guest to grab at least one. Place a punch bowl or pitcher behind the prepared drinks for anyone who wants
to refill
 Hot and Cold Appetizers
 Hors D’ oeuvres is often served preceding a meal. They are served as the food at cocktail parties
involving alcoholic beverages.
 Hot hors d’ oeuvres are served between the soup and the fish course , in todays shortened menus, they
are often served instead of hot entrée. The Many hot hors d’ oeuvres are suited for serving a small ala
carte dishes, and usually described as hot dishes.
  b. cold hors d’ oeuvres should stimulate appetite , and therefore should always be served at the first
course in the menu . There are five types of hors d’ oeuvres and they are served as follows.
 Plate of hors d’ oeuvres may consist of shrimps, smoked beef, poached egg, Spanish sardines and lettuce
sauce can e served at the side.
 Grisson Platter may consist of two kinds of cold meat such as ham, smoked beef, peppered ham. Sauce
can be served at the side.
 C. hors d’ oeuvres Platter. This is a well presented platter with a limited choice of simple or more
expensive foods. The basic rules is small quantity but big in quality and at the same time attractively
served. It may consist of shrimps with jelly, asparagus tip with mushrooms, sardines with onion rings,
tomatoes stuffed with salad and chicken loaf.
 d. assorted hors d’ oeuvres can be served in special portioned platters with dishes or even from a serving
cart.
 E. Rich hors d’ oeuvres – still a classical form of presentation. Lobster should always be included. The
hors d’ oeuvres dish system in conjunction with a silver platter can be used, but it is also possible to
arrange the center pieces on a silver platter covered with a meat jelly and served with accompaniments
in a small separate bowls or container..

FACTORS THAT INFLUENCE THE CLEANING PROCESS

 Soil – varying degrees of Food soil will be deposited on the equipment during production.
 Time – the longer a cleaning solution remains in contact with the equipment surface, the greater the amount of
food soil that is removed.
 Temperature – soils are affected by temperature in varying degrees.
 Chemical Concentrations – the effect varies depending on the chemical itself, type of food soil and the
equipment to be cleaned.
 Mechanical Force – this is as simple as hand scrubbing with a brush or as complex as turbulent flow and pressure
inside a pipeline.
 Water – Minerals in hand water can reduce the effectiveness of some detergents or sanitizers.

 Acetic Acid – is known as vinegar and is used to clean hard surfaces and remove calcium deposits.

 Acid Cleaning Agents – are mainly used for removal of inorganic deposits like scaling.

 Detergents – are cleaning agents, solvents or any substance used to wash tableware’s surfaces and equipment.

 Degreaser Cleaning Agents – are solvents – based cleaners best for the removal of grease.

 Hydrochloric Acid – also known as muriatic acid is a common mineral acid typically used for concrete.

 Sulfur Acid – is used in acidic drain cleaners to unlock clogged pipes by dissolving greases and tissue papers.

TYPES OF DISINFECTING EQUIPMENT

a. HOT WATER
b. STEAM
c. DRY HEAT
d. UV LIGHT (ULTRAVIOLET LIGHT)
e. FILTRATION
STORAGE AND SECURITY OF CHEMICALS

The following are recommendations for the storage and security of chemicals and cleaning agents.
1. Keep them in a separate area, away from food and other products.
2. Keep them on lower shelves to prevent accidents and to keep chemicals from falling into food products.
3. Store in a cool, well – lit and well – ventilated room
4. Do not store near heat.
5. Do not keep punctured aerosol cans.
6. Store chemicals with lids tightly on.
7. Make sure chemicals and other cleaning agents are clearly labeled, specifying their content and use
8. Ensure that the use by date or manufactured date is clearly readable
9. Storage containers should be free of corrosion and moisture
10. The storage area should be kept secure and looked when not in use.
11. Always store chemicals in designated container.
12. Do not mix chemicals.

MEAT DISHES

Refers to the flesh /muscle of domestic animals used as food. It usually consumes the largest portion of food purchasing
peso and is an essential part of most food service menu offerings.

Fat

Is also another component that is predominant in meat. Two forms come in marbling and fat cap. Marbling is the fat that
can be located between the muscle tissues. Marbling affects the meat’s tenderness, quality, and most importantly, its taste.
Generally, the more marbling in the meat, the more tender and flavorful it will be. Meanwhile, the fat cap is the fat that
surrounds the muscle tissue.

Three components from part of the meat structure:

1. Meat Fiber – Learner cuts yield lesser calories. This is true because learner cuts contain pure muscle fiber
with little amount of fat. The flavor or taste of meat depends on the composition of muscle fiber and its
ratio to fats.
2. Connective tissue – These tissue have an important role in blinding the muscle fibers and bones. But this
poses a challenge for cooks, as this has to be broken down for easy thing. The tissue are tough because they
bind the bones and the fibers. They are made up of either collagen or elastin.
3. Bones - Also take part in the cooking process. They make up the skeleton of the animal from which the
muscle fibers are attached. Older animals have reddish bones. The bones are also known for their marrow,
which is an important ingredient in making stocks and soups.

Vegetable
Are herbaceous plants that are usually grown for the said part to be eaten as part of a meal or the meal itself. These
ingredients form part of the “ vitamins and minerals” component of the pyramid and are the main source of energy of
energy of health – conscious people, especially the nonmeat market.

1. Roots and Tubers -These vegetables are eaten because of the plant's roots,
which are used for cooking -roots being Single roots of individual plants and tubers being bulgy Examples include carrots,
radishes, water chestnuts, and turnips
2. Stalks-These vegetables are eaten because of the high amount of fiber growing  

In their stems. Only the soft part is eaten, and the tough part is considered Unedible. Examples include asparagus, bamboo
shoots, heart of palm, and arguably, the banana blossom.  
3. Gourds and Squashes-These vegetables make up a huge family characterized by root systems extending in the upland
as vines with large leaves. The fruit of these vine plants is the one used in cooking. Examples include chayote’s,
cucumbers, squashes, bitter gourd, sponge gourd, and bottle gourd.  

4. Cabbages -also known as the Brassica family; are prized for their edible parts  

which are their heads, flowers, and leaves. Examples include cabbages, Bok choy, broccoli, cauliflower, and kale.  

5. Greens-are vegetables utilized for their leaves, which may be eaten cooked or raw. Examples include salad greens,
which include collards, mustard, spinach, microgreens, and lettuce. They also include native greens used in Filipino
cooking, such as water spinach, Malabar spinach, Moringa leaves, jute, camote tops, leaves of chili peppers, and bitter
gourds.  

8. Mushrooms and Truffles-These are vegetables under a broad family of  

edible fungi. Examples include Porcini, portabella, shiitake, morel, and oyster  

mushrooms.  

9. Onions-vegetables from the Lily family which are used because of their aroma
and strong, spicy flavor. Examples include garlic, leeks, spring onion, and bulb onion.

Eggs are food items that are produced from poultry. They are used both as an ingredient for main and side courses and as
an ingredient in most baked goods. Eggs are excellent source of food for human consumption because of the protein and
fat content they provide

1. Aerating-for making pavlovas and sponge cakes

2. Binding -for making hamburgers, patties, and omelets
3. Clarifying- for soups and aspics
4. coating-for deep-fried meats and vegetables
5. Enriching-for flavor and nutritional value in cakes, puddings, and pasta
6. Emulsion - for making sauces such as hollandaise and mayonnaise
7. Glazing-for bread and bread rolls
8. Thickening-for soups and custards
9. Garnishing-for soups

1. Souffle (whipped egg whites)-This is a product made from whipped egg whites and a custard base flavored as
sweet or savory.  
2. Shirred Eggs-These are eggs that are baked using a flat-bottomed dish.

3. Quiche - This is a savory dish consisting of pastry with eggs, milk or cream, and cheese, meat, seafood, or
vegetables.  

4. Scrambled eggs -These refer to a dish of eggs prepared by beating them in the vessel where it is cooked,
with the option of adding different ingredients.  

5. Omelet-These are made by making beaten eggs cooked without stirring. When settled, it is folded into two,
again with the option of adding different ingredients.

6. Frittata-similar to omelets but-are mixed in with the eggs in the center and not  

folded in half  
7. Pan-fried Eggs-simple fried eggs; can be done sunny side up, over easy, over  

medium or well done

8. In-shell Cooking-These are the boiled eggs and can be done, hard or soft boiled.

9. Poached Eggs -are similar to hard-boiled eggs as both are cooked in water.  

However, poached eggs, to cook, must be cracked into the water.  

10. Deviled Eggs-These are hard-boiled eggs that had been shelled, cut in half, and
filled with a paste made from yolks, mayonnaise, and mustard.