TLE REVIEWER
INFOS FROM VID PRESENTATIONS
HOW TO KEEP YOUR KITCHEN
CLEAN & SAFE !
1. Clean up after each meal
2. Clean spills when they occur
3. Clean your garbage disposal regularly
4. Clean off your countertops
5. Wash the floor weekly
CLASSIFICATION OF APPETIZERS
APPETIZER
- Food which stimulate the appetite
- Attractive appearance
- Small pieces or portions of highly
seasoned food
- Served before a meal to induce and
stimulate one’s appetite
- It gives appreciation to the food we eat
- Should be light & served in small
quantities
CLASSIFICATION:
1. Cocktails
- 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 little
alcoholic beverage
- Made of seafood or fruit, usually with a
tart or tangy sauce
- Always served child, often on a bed of
crushed ice
2. Hors D’ Oeuvres
- Refers to small portions of highly
seasoned foods
- A combination of canapes, olives,
stuffed celery, pickled radishes and fish
- Served on an 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
3. Canapé
- Made out of thin slices of bread in
different shapes
- A finger food consisting of 3 parts; a
base, spread or topping and garnish.
- Served hot or cold
- There are no set recipes for m
- The larger canapes are termed as
ZAKUSKIS after the the Chef Zakuski
4. Relishes / Crudités
- Pickled items which are raw, crisp
vegetables such as julienne carrots or
celery sticks.
- Generally placed before the guest in a
slightly deep, boat shaped dish.
5. Petite salad
- Small portions usually display the
characteristics found in most salads.
6. Chips & Dips
- 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
- Simplest appetizer
- Good appetizers because they give an
attractive appearance, fragrance,
appealing taste and delicious flavor.
- 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 be
easy to pick up with the fingers, it
should never be drippy or messy so
you need to avoid certain fruits or
veggies.
8. Finger foods
- Variety of appetizers wherein the only
requirement is that you keep everything
small enough to be picked 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 baked sweet potato fries
with a small mayonnaise-based dipping
sauce
- Individual quiches filled with ham and
cheese is another good option.
HORS D’OEUVRES
1. Antipasto
- Italian appetizer
- Includes the following:
❖ Cured meats
- Salami, prosciutto, bologna,
boiled ham
❖ Seafood items
- Canned items like sardines,
anchovies and tuna
❖ Cheeses
- Provolone, mozzarella
❖ Hard cooked egg and stuffed
eggs
❖ Relishes
- Raw vegetables
❖ Mushrooms and other
vegetables
2. Bruschetta
- Slice of italian bread that is toasted,
rubbed with brushed garlic and drizzled
with olive oil, served with toppings like
canapés
3. Tapas
- Small food item intended to be eaten
with wine or other drinks usually in bars
- Served in a small portion intended to
be eaten immediately.
4. Caviar
- Salted roe or eggs, of the sturgeon
- Any product labeled caviar must come
from sturgeon
- Roe from other dish must labeled as
such (white fish caviar)
5. Amuse bouche (ah mews boosh)
- A tiny appetizer of hors d’oeuvres
offered to guest seated at their tables
either before or after they have ordered
from the menu
- It is an opportunity to showcase an
aspect of the chef’s cooking style and
talent and to welcome the guest
★ Anything that can be served in a tiny
portion can be served as an amuse
bouche like salads, soups, and little
portions of meat, fish or vegetables
with a few drops of sauce and garnish.
The chefs don't use a separate
category of recipe for these items but
just give a different presentation,
garnish or sauce
ACCOMPANIMENTS FOR APPETIZERS
ACCOMPANIMENT
- something added to or served with food
or a meal to make it better or more
appealing.
- Generally enhances flavor, food and
sauces offered with specific main
dishes by providing a balance and
contrast to taste
Why do we need accompaniment in
appetizers?
- Accompaniment in every dish is one
of the most important factors in
serving a dish.
- It can enhance the food, give an eye
appeal and stimulate the appetite of
the dishes with satisfaction.
- A good taste and attractive appetizer
dish can create an emotional
connection and provide visual
stimulation which heightens the
enjoyment of many dishes.
- Great choice of accompaniments is
highly needed to fit the types of
appetizers.
★ Some appetizers require no
accompinent
★ Seafood appetizers, hot or cold, are
often accompanied with lemon slices,
cocktail sauce or horseradish sauce.
ACCOMPANIMENTS OF APPETIZERS
1. Sauce
- Flavor to compliment the type
of meat cooked
- Hot sauce, barbecue sauce
warm emulsion: like
hollandish, cold sauce
2. Vegetables & fruits
- The variety of preparation are
endless, boiled, roasted, hot
and cold
- Lettuce, green lemon, celery,
radish
3. Garnish
- To decorate the dish, chop
herbs to add flavor and color
to dish
- Chopped chives, parsley or
other herbs, grated cheese, a
drizzle of olive oil, wedge or
thin slice of lemon
4. Dressing
- A mixture of substance which
can be a vinegar based or
mayonnaise based
- Caesar dressing, thousand
island dressing, vinaigrette
dressing, french dressing

IMPORTANCE OF ACCOMPANIMENTS
- To enhance the flavor and appetite
- To help improve the color
combination with main dish
- To make the dish attractive in
appearance