Identify what is being describe in

the statement
1. You have everything ready to cook and in
its place.
2. It came about by the Romans and were
classified as a liquid appetizer that
typically contained alcohol.
3. It is a snack-like food that is served
before meal or at a separate functions.
Identify what is being describe in
the statement
4. A sharp edged scoop for cutting out balls
of fruits and vegetables.

5. It used for manipulating foods like

spreading.
Appetizers may be classified  HOT or
according to the manner they  COLD
served:
 TWO KINDS OF APPETIZERS

HOT APPETIZERS COLD APPETIZERS

 Hot appetizers are  Served as tasty treat during

served before the soup the summer months.
course.
 served during cooler
months.
HOT APPETIZERS

 are cooked and served warm

 include wide array of meats, poultry, seafood,
pastries that served buffet style or plated.
HOT APPETIZERS

1. BROCHETTES
 also known as kebabs
 are marinated seafood or
meat and vegetables on the
skewer that are grilled or
boiled, and served with dipping
sauces
HOT APPETIZERS

2. FILLED PASTRY SHELLS

a. Bouchées are small, hollow
cases of puff pastry filled
with a savory mixtures.
HOT APPETIZERS

3. MEATBALLS
 ground beef, pork, or poultry
are combined with different
ingredients like bread crumbs,
eggs, and herbs, and are rolled
to form bite-size balls, which
are then cooked by frying,
baking, braising, or steaming.
 Served with sauce
HOT APPETIZERS

4. RUMAKI
 are mock-Polynesian or
Hawaiian origin, consisting or
bacon wrapped around water
chestnuts or fruit and pieces
of duck or chicken liver.
HOT APPETIZERS

5. POTATO SKIN
 whole potato are hollowed out
and then filled with a
combination of different
ingredients such as cheese,
bacon, green onions, and others
 They are baked and broiled
and served with sour cream.
HOT APPETIZERS

6. CHICKEN WINGS
 most popular variant of this
appetizer is Buffalo chicken
wings,
HOT APPETIZERS

7. RISSOLES
 consist of a mixture of minced
meat, poultry, or seafood,
compressed and rolled in
breadcrumbs, then deep fried
or baked.
COLD APPETIZERS

 are served with cold with or without a dip or sauce.

 are easier to make, requiring little to no preparation.
 easier to serve.
 Disadvantage : tend to be overly simple and real ingredients
should be used instead of processed.
COLD APPETIZERS

1. CANAPÉS
 are small open-faced
sandwiches.
 consist of two (2) parts: the
based and the toppings
COLD APPETIZERS

2. CRUDITÉS
 traditional French appetizers
consist of sliced or whole raw
or lightly blanched vegetables
served with vinaigrette.
COLD APPETIZERS

3. MEATS AND CHEESE

 meat and cheese tray or
platter features various cured
meat or cold cuts and cheeses,
cut into bite-size pieces and
artfully.
COLD APPETIZERS

4. MINI SANDWICHES
 Mini or finger sandwiches
should be easy to handle and
should not be to filling.
 E.g. tea sandwich
COLD APPETIZERS

5. SPREAD AND DIPS

 a spread mixture is a mixture
of pureed meats, fish, or
cheese combined with herbs
and vegetables.
 Get (5) different kinds of appetizer in the internet
and classify them according to the kinds of
appetizers.

 Give the main ingredients of the appetizers and

give its nutritive value.