Introduction to Appetizers

Appetizers are finger foods usually served before a meal, or in between mealtimes, and
are also called 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. They’re a common accompaniment to aperitifs, cocktails served before a meal.
At dinners, banquets and the like, appetizers may be served before a meal. This is
especially common at weddings when it takes time for the wedding party and guests to
get to a reception after the marriage has taken place. Appetizers may be served at long
parties that occur after a regular mealtime. A mid-afternoon party where there is no
intent to serve dinner, or an evening party that occurs after dinner may feature
appetizers so that guests can have the opportunity to snack. Many restaurants feature a
range of appetizers that are ordered just before a meal as a first course.

Usually, an appetizer is a small serving of food — just a few bites — meant to be eaten
before an entree, and often shared by several people. You can also call an appetizer
an hors d'oeuvre. An appetizer is meant to stimulate your appetite, making you extra
hungry for your meal. This is where the word comes from, literally meaning "something
to whet the appetite" or "something to appetize."

Characteristics of Appetizers

Appetizers should be big on flavour, small on size and price. The appetizer must have
distinct, piquant flavour and appetite-whetting qualities. Pickled and salted foods, acids,
pepper and paprika play a conspicuous part in their manufacture. Raw oysters and
clams, grapefruit, melons and fruit cocktails, canapes and small sandwiches spread with
pastes of sardines, anchovies and caviar, lobster and crabmeat, pate de foie gras,
cheese, olives and other mixtures of high flavour, deviled eggs, small succulent salads,
may all be included without prejudice in the list of appetizers.

Classification of Appetizers

1.COCKTAILS
-Cocktails are usually juices of orange, pineapple, grapefruit or tomatoes served
with cold salad dressings. It may be in the form of a fruit or vegetable juice mixed with a
little alcoholic beverage or seafood like shrimps, crabs, or lobsters served with slightly
seasoned sauce.
Cocktails fruit or vegetable juices with little alcoholic drink or seafood with sauce

2. HORS D’ OEUVRES

-is small portion of highly seasoned foods, it is a combination of canapés, olives,

stuffed celery, pickled radishes, and fish. It is served on individual plate when guests
are seated. Sometimes this is simply placed on a platter and passed around. Hors d’
oeuvres are served cold or hot. French term meaning “outside the work”

3. 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. It is a finger food 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.
4. RELISHES/ CRUDITÉS
-are pickled item which are raw, crisp vegetables such as julienne carrots or
celery sticks. Relishes are generally placed before the guest in a slightly, deep,
boat shape dish.

5. PETITE SALAD
-are small portions and usually display the characteristics found in most salad. Salads
are of two types:-
1.Plain salads:
Cucumber salad
Tomato salad
Beetroot salad

2.Compound Salad:
Salad Russe: Dices of mixed vegetables in mayonnaise.
Salad Waldref: Dices of apple, celery, and walnut, bounded with mayonnaise.
Caesar Salad: Lettuce with vinaigrette dressing along with garlic, croutons, and grated
parmesan cheese.

6. CHIPS AND DIPS

-are popular accompaniments to potato chips, crackers, and raw vegetables.
Proper consistency in the preparation is important for many dip. It must not be so thick
that it cannot be scooped up without breaking the chip or crackers, but it must be thick
enough to stick to the items used as dippers.
7. FRESH FRUITS AND VEGETABLES
-are the simplest appetizer. 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.

8. Soup & Consommé

Soup & Consommé include in the appetizer category because they are served in this
course more than ever before.  Consommé is a clear liquid, while broth and stock
are often opaque.