UNIT OF COMPETENCY: PREPARE APPETIZERS

UNIT CODE : TRS512329

Prepared by:
ISAGANI M. AGUDONG
LESSON 7: PREPARE
APPETIZERS
 ELEMENT
1. Perform Mise’ en place
2. Prepare a range of appetizers
COOKINGAppetizers
3. Present a range of appetizers
presenting appetizers
4. Store appetizers
PERFORMANCE CRITERIA
Italicized terms are elaborated in the Range of Variables
⦁ Tools, utensils and equipment are cleaned, sanitized and prepared based
on the required tasks
⦁ Ingredients are identified correctly, according to standard recipes, or
enterprise requirements
⦁ 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.
⦁ Correct equipment are selected and used in the production of
appetizers
⦁ Appetizers are produced in accordance with enterprise standards
⦁ Glazes are correctly selected and prepared, where required
⦁ Quality trimmings and other leftovers are utilized where and when
appropriate
⦁ TERMSare and THEIR
prepared, MEANINGS
using sanitary practices
⦁ Appetizers are tasted and seasoned in accordance with the required taste
of the dishes
⦁ Workplace safety and hygienic procedures are followed according to
enterprise and legal requirements
⦁ Variety of cheese are presented and stored according to enterprise
standard
⦁ Appetizers are presented attractively according to enterprise standards
⦁ Appetizers are presented using sanitary practices
⦁ Suitable plate are selected according to enterprise standards
⦁ Factors in plating dishes are observed in
⦁ Quality trimmings and other leftovers are utilized where and when
appropriate
⦁ Appetizers are kept in appropriate conditions based on enterprise
procedures
⦁ Required food storage containers are used and stored in proper
temperatures to maintain freshness, quality and taste
WHAT IS APPETIZERS?

Appetizers

•a small dish of food or a drink

taken before a meal or the
main course of a meal to
stimulate one's appetite.

- is a food or drink served usually

before a meal to stimulate the
appetite.
Importance of Appetizers

Importance of Appetizers:
1. It provides a natural transition to
the main meal.
2. It enhance the appetite
3. Cheaper than the main courses.
1.CANAPES - (a bite-
size slice open-faced
sandwich)

the word “canapé” actually refers to a

sofa in its native French.
1.CANAPES - (a bite-
size slice open-faced
sandwich)

- is a bite-sized or two
bite-sized finger food
consisting of four parts:
a base, a spread or
topping and garnish or
garniture.
Elements Of The
Canapé

1. A BASE of a small piece of bread,

pastry or crackers. Crostini and
bruschetta are classic examples of
canapés. Modern canapés may use a
cracker, a small pancake (called blini)
or even a pastry shell as the base.

2. A flavorful SPREAD such as butter,

flavored cream cheese or mayonnaise.
The spread adds moisture and flavor while
also forming a barrier so that the bread
underneath doesn't become soggy. It also
serves as a sort of glue, so that the
toppings are less likely to slide off the
base.
3. A TOPPING of meat, seafood,
vegetable, fruit or whatever. This is the
primary ingredient of the canapé, and the
more luxurious the better: steak,
prosciutto ham, smoked salmon, lobster
and shrimp are excellent choices.

4. A GARNISH, usually something small,

like tiny minced onions, herbs or caviar.
2. COCKTAILS
This is another kind of appetizer which may
be in the form of a fruit, vegetable juice
mixed with little alcoholic beverage or
seafood like shrimps, crabs or lobsters
served with a slightly seasoned sauce.
3. HORS D’OEVRES (pronounced
"or-DERVS")

- In French literally means

"outside the work"—that is,
"not part of the ordinary set of
courses in a meal“.

- These are salty tart, or crispy

food that use vegetable slices as
base. Vegetables are sliced into
the desired thickness then the
inside part is scooped out and
stuffed with fillings. It can be
served cooked or pickled.
Appetizers vs. Hors D’oeuvres –
Differences
a. Time Eaten: Hors d’oeuvres are typically
served before the meal even begins, while
appetizers tend to indicate the beginning of
the meal. An hors d’oeuvre isn’t considered to
be part of the meal, but appetizers are usually
chosen specifically to compliment the
following courses.

b. Portion Size: One of the most important

distinctions between appetizers and hors
d’oeuvres is the portion size. The former tends
to be 3-4 bites while the latter are usually 1-2
bites.
c. Quantity Served: It’s not uncommon to pass
around several types of hors d’oeuvres, whereas
appetizers are usually served one per person,
although there are exceptions.

d. Purpose and Setting: Hors d’oeuvres can be

thought of as ‘mingling food’; small portioned
items that are passed around in a social setting.
Appetizers on the other hand are often served
directly to you while seated at a table.

e. Method of Eating: Typically, hors d’oeuvres

are eaten by hand, whereas you would use
cutlery to eat an appetizer. This is a
generalization though and there are many
exceptions to this rule.
4. OVER THE COAL
APPETIZERS
It is more popular when served outside
and the guests attend the grilling. The
following can be skewered on fine
barbecue sticks or wrapped in aluminum
foil and placed on the grill, meat even fruits
and vegetables.
5. SOUP
It is also another kind of appetizer served
hot or cold.

Soup isn't usually called an "appetizer". In

modern dining, they are different categories
of menu items. The exception could be
when a very small portion of soup -- served
in a demitasse cup or small glass -- is
served. It might be called an appetizer.
6. CHIPS AND DIPS

- are a dish consisting of chips or crisps

served with dips. Chips used include
potato chips, tortilla chips, corn chips,
bean chips, vegetable chips, pita chips,
plantain chips and others.

These are informal appetizers made with

softened cheese, sour cream, bean puree,
or foods of similar consistency flavored to
complement crisp, bite-size foods that are
dipped into the product.
 KINDS OF
APPETIZERS
1. Hot Appetizer – are literally served in higher
temperature, are most of the time soup-based,
made from bread, fried meat, and other sizzling
.foods.

.
1. BROCHETTES
This is a combination of meat, poultry, fish
and vegetables served on a small skewer.

2. FILLED PASTRY SHELLS

This appetizer uses shells made from puff
pastry, called a BOUCHEE, it may also use
dough formed into a small boat-shaped
shell, called a BARQUETTE or TARTLET.
 3. MEATBALLS
These can be made from ground beef,
poultry, veal, or pork. They are usually
served with a sweet and sour, mushroom,
tomato, or cream sauce.

4. RUMAKIS
These are appetizers made of blanched
bacon that are wrapped around vegetables,
seafood, chicken liver, meat, poultry, or fruits.
5. STUFFED POTATO SKINS
These are made from hollowed out potatoes that
are filled with a combination of ingredients such as
cheese, bacon, and chives.

6. CHICKEN WINGS
These are dipped in a spicy coating of
seasonings and then deep-fried. Their spicy
flavor ranges from mild to extra hot.
2. Cold Appetizer – are
served in lower
temperatures, usually
made from fresh seafoods,
food wraps, and dip-based
finger foods, particularly
fruits and vegetables.
1. BLEU CHEESE and SUNDRIED
TOMATO DRESSING
In this cold appetizer recipe, bleu
cheese and sundried tomatoes are
combined until smooth and creamy.
2. VEGGIE PIZZA
It is a cold appetizer recipe. This tasty, crunchy
vegetarian pizza is made up of cream cheese
and there is a rolling of fresh veggies on a
crescent crust.

3. ZESTY PARTY SNACK MIX

It is also one type of five-star cold appetizer
recipes. This is prepared in the microwave, made
up of cereal potato sticks and peanuts, which gives
crunchy taste.
4. PITA SALAD
This is another five-star cold appetizer.
There is the filling of crunchy vegetables as in pita
sandwich.
1.Table Service- The art of
serving hot appetizers to the
table depends on the appetizer.

For example, brochettes could be

served on a small plate, with a
garnish to the side. When you
serve appetizers at the table,
take the opportunity to make
each plate or bowl a special
presentation.
2.Buffet service- Food is
presented all together on one
or more tables.

The individual presentations

depend on how the appetizers
are grouped on each serving
plate. Place a garnish on each
plate that holds appetizers.
Arrange appetizers and
garnishes in a manner that is
visually pleasing. Allow space
between one so that they can
be picked up easily.
3. Butler Service- appetizers that are carried on a serving
plate at a standing event, such a party or reception, are passed
according to what is called butler service. When appetizers are
passed, people must be able to choose them and eat them
easily while standing. Items on the plate should flow toward
the customer. Be sure each item can be eaten in one or two
bites and without a knife and fork. They should be given a
napkin on which hold the appetizer.
FUNDAMENTAL PLATING OF APPETIZERS
Plating of Appetizer

Plating- refers to presenting the

item on a plate in a way that is
tempting and appealing.
Methods of Plating
1. Stacking Method - It is a technique that
adds a dimension of height to culinary
plating, forcing the diner's eyes to move
upward.
2. Sauces -These are a part of many courses, from
appetizers to main courses to desserts.
The presentation of your sauce can ruin your plating
appearance or enhance it depending on how the
sauce is added. When it comes to meat sauces and
gravies, many cooks are quick to pour the sauce over
the meat, but, this disguises the appearance of the
meat.
3. Clock Method- It requires chefs to think of their
plate like the face of a clock. Each sections
corresponds to a number on the clock to create
different sections for placing foods. the conventional
placement of food with the clock method dictates that
starchy foods are placed at 10, the meat at 2 and the
vegetable at 6.
4. Garnishes- These serve as an accent to
perk up or highlight the color of the main
dish. It is meant to enhance and match the
flavors of the dish, not over power it.
Here are some simple guidelines in
applying garnishes:
a. Refrain from heaping garnishing on one
corner of the plate.
b. Provide a flash of color and shapes by
arranging the garnishes around the main
dish.
c. Garnishing should be applied quickly to
ensure the food arrives at the table warm.
d. Provide a flash of color and shapes by
arranging the garnishes around the main
dishes.
How to store appetizers
WHY DO WE NEED TO STORE APPETIZERS?
TOOLS AND EQUIPMENT USED IN STORING
APPETIZERS

Refrigerator
Chillers
Containers for appetizers

*Must be air tight to prevent moisture from

entering.
STORING TECHNIQUES

1.REFRIGERATE

2.COLD STORAGE

3.CHILLING
SANITARY PRACTICES WHEN STORING
APPETIZERS
1.Handle the food properly to prevent contamination and
spoilage.

2.Wash utensils and equipment thoroughly.

3.Keep off hand to minimum contact to ingredients and

food.

4.Keep away from food when you are ill.

5.Store food and ingredients properly

6.Safeguard the food during distribution and serving.

Tips:

Chill to refrigerate or to
reduce the temperature of food.

Place it to a cold storage like

refrigerator to preserve
perishable food.