Appetizer

What is Appetizer?
 The first course of a multi-course meal (Buffet table) or set menu (Table d'hôte menu).
 Appetizers are designed to stimulate the appetite.
 It consists of a small amount of food.
 Can be cold or hot served with dips, sauces or dressing.
 Some presented on ice.
 Attractive in color, flavor, texture and shape or design.
 Can be prepared or presented in a cold kitchen or hot kitchen.
 Can be served one or more per person.
 Can be served on a buffet table or the plate.

Smoked Salmon Canape

Two Categories of Appetizer

a. Cold appetizers such as fresh mozzarella and tomato, antipasto, smoked salmon or
beef tartare, antipasto, salad, cold soup, etc.
b. Hot Appetizer such as Quiche lorraine , Escargots à la bourguignonne, Deep-
fried or Roasted chicken wing, Bruschetta, Spring roll, etc.
 Beef Tartare

Types of dishes can be served as Appetizer

 Traditional Appetizers
 Hors d'oeuvres
 Canape
 Salads
 Cocktails
 Crudities
 Cheese Platter
 Fruit Platter
 Smoked and Cured Meat
 Pate and Terrines
 Ballotines and Galantines
 Caviar
 Etc.
 Salad Buffet Station

6 Traditional Appetizer You Should Know

1. Italian Appetizer: Antipasto, Bruschetta
2. Russians Appetizer: Zakuski
3. Latin America Appetizer: Antojitos
4. Mediterranean Appetizer: Mezze
5. French Appetizer: Quiche Lorraine, Vol au vin, Escargot à la Bourguignonne, etc
6. Spanish Appetizer: Tapas

1. Antipasto: Traditional Italian Appetizer

 Antipasto (plural antipasti) means "before the meal" is the traditional first course of a formal Italian
meal that will satisfy guests until the next course is ready.

Dishes and Ingredients

 Cured meats,
 Olives,
 Pepperoni
 Salami
 Mushrooms
 Anchovies
 Artichoke hearts
  Endive
 Various cheeses (such as provolone or fresh mozzarella)
 Pickled meat
 Herbs
 Breadstick
 Vegetables in oil or vinegar.

Antipasto

2. Zakuski: Traditional Russian Appetizer

 These appetizers are commonly served at banquets, dinners, parties, and receptions in Russia.
 Can be hot and cold hors d'oeuvres, entrées and snacks

Dishes and Ingredients

 Deviled Eggs.
 Cold Cut/ Cured meat.
 Caviar.
 Smoked Fish: Smoked salmon.
 Picked Fish: Picked herring.
 Pickled Vegetable: Pickled green tomatoes, beet, mushroom, and cucumber.
 Hard Cheese.
 Blinis.
 Brown Bread: Rye bread.
 Vodka and iced vodka.
 Olivier Salad/ Russian Salad: ham, eggs, boiled potatoes, and assorted vegetables and
mayonnaise.
 Butterbrod is a sandwich made with buttered brown bread and topped with egg, cheese,
sausage, herring or a slice of meat.
 Pirozhki: Baked or fried buns stuffed with cabbage, golden raisins, and pickled mustard seeds.
Other versions include meat or a vegetable filling like mashed potatoes, mushrooms or onions
and egg.
 Dressed Herring/ Herring under a fur coat: Russian layered salad is consist diced pickled herring
covered with layers of grated boiled vegetables (potatoes, carrots, beetroots), chopped onions,
and mayonnaise. Some variations of this dish include a layer of freshly grated apple.

Zakuski

Dressed Herring
3. Antojitos: Traditional Mexican/ Latin America Appetizer
 Antojitos is the fast foods prepared on the streets and in market stalls are called antojitos (literally
“little cravings”) because they are typically foods not eaten at a formal meal, which is served in
the mid-afternoon.

Dishes and Ingredients

 Tortilla flour
 Nachos
 Corn tortilla
 Sour cream
 Cheddar cheese
 Chili con carne
 Chile beans
 Purred black bean
 Guacamole
 Salsa cruda
 Jalapeno
 Lettuce
 Slice green and red pepper
 Tomatoes
 Puree black bean.
 Tacos
 Quesadilla
 Burritos
 Empanadas
 Enchiladas
 Fajitas
 Etc.

Antojitos
4. Meze or mezze: Traditional Mediterranean Appetizer
 Meze is a selection of small dishes served as appetizers before the main dish in Greece, Turkey,
Azerbaijan, the Near East, and the Balkans.

Dishes and Ingredients

 Flatbread (pita bread, ciabatta, etc.).
 Babaghanoush/ Mutabbal: Eggplant (aubergine) mashed and mixed with seasonings.
 Hummus: A dip or spread made from cooked, mashed chickpeas.
 Falafel: A deep-fried ball or patty made from ground chickpeas, fava beans, or both.
 Tashi: Dip made from tahini, garlic, salt and lemon juice with chopped parsley garnish.
 Icli Kofte/ Kibbeh in the Middle East: Dishes made of bulgur, chopped meat, and spices.
 Kibbe Nayyeh: Bulgur, chopped lamb meat, and spices.
 Tabbouleh: Bulgur, finely chopped parsley, mint, tomato, spring onion, with lemon juice, olive oil,
and seasoning.
 Shish kebab/ Souvlaki: Bite-sized, grilled lamb skewer over the charcoal.
 Dolma: Vegetables like peppers, eggplants or courgettes stuffed with rice, chopped mint, lemon
juice, pepper, minced meat.
 Sarma: Grapevine leaves, stuffed with rice, chopped mint, lemon juice, pepper, minced lamb.
 Fattoush: Garden vegetable salad with toasted or fried pieces of pita bread.
 Muhammara: A hot pepper dip with ground walnuts, breadcrumbs, garlic, salt, lemon juice, and
olive oil.
 Calamari.
 Labneh: Strained yogurt.
 Olive.
 Arugula salad.
 Artichoke salad.
 Cucumber relish.
 Shanklish: Cow's milk or sheep's milk cheeses.
 Halloumi cheese: Usually sliced and grilled or fried.
 Meze

5. Escargots à la bourguignonne: Traditional French Appetizer

 Escargots are a delicacy consisting of cooked edible land snails.
 They are often served as an hors d'oeuvre or appetizer and consumed by the French people.
 Escargots à la bourguignonne: Baked Snails with garlic butter

Escargots à la bourguignonne
6. Tapas: Traditional Spanish Appetizer
 Tapas are a wide variety of appetizers, or snacks, in Spanish cuisine. They may be cold or hot In
select bars in Spain.

Dishes and Ingredients

 Olive
 Anchovies
 Calamares Fritos: Fried squids
 Gambas al ajillo: Garlic shrimp
 Pulpo Gallego: Grilled octopus
 Mejillones Rellenos: Stuffed mussel
 Tortilla española: Spanish omelet
 Patatas bravas: Fried potato with salsa brave (tomato sauce, sauteed garlic, smoked paprika
powder, and cayenne pepper powder)
 Croquetas de jamón: Ham croquette
 Ham, Cheese, Chorizo with bread
 Etc.

Tapas