APPETIZER

lesson 2
quarter 2
8 weeks

Its in your mouth not in your head-

Why appetizers is the word to be used ?...
Look back from the History ..
Who introduced appetizers in early 3rd Century B.C. ?
- The ATHENIANS
What kind of appetizers they served?
-Seaurchins , Cockles , Sturgeon ,
Garlic
What to learn with APPETIZERs
1. History of Appetizer
2. Tools and Equipment in preparing appetizers
3. Classification of Appetizers
4. EXAMPLES OF APPETIZERS ( with materials/ ingredients)
a. Canapés
b. Cocktails
c. Relishes
d. Miscellaneous hors d ‘oeuvres
What thus the ROMAN EMPIRE tells about Appetizers?
- They were known for LIQUID appetizers ; APERITIFS
What is the content of Aperitifs and what is its purpose ?
- Aperitifs has Alcohol content
- It adds inciting hunger to a person
-It also help with the imminent digestion process
Is this type of Appetizer still in practiced nowadays ?
- Yes .
- Typically with the company of FOOD APPETIZERS
What thus the AMERICANS and ENGLAND
people tells about APPETIZERS ?
- Rather than to say hors d’oeuvres ,
they prefer to use appetizer
When did they serve the appetizers ?
-Between main course and dessert as
REFRESHER
Ano naman ang sinabi ng mga FILIPINO tungkol sa APPETIZERS ?

“ Appetizers ba kamo ?
FINGER FOODS yan noh..
Arte nyo naman”.
Appetizers can include anything from FISH ,
MEAT , NUTS ,and CHIPS
---------- sharpen your mind------- .. Take a 5
minutes break .. And prepare a ¼ sheet of
paper.
Short quiz ..
Matching Type . Choose the letter of your answer.

1. ATHENIANS a. Finger foods

2. ROMAN EMPIRE b. sea urchins
3. AMERICANS c. liquid appetizers
4. ENGLAND PEOPLE d. served between main course and
dessert
5. FILIPINO
What can you say about this terms , explain
your answer with great sense of humor.
6. Aperitifs
7. hors d’oeuvres
8. Imminent digestion process
9. Appetizers
10. Finger Foods
Next topic ….
Read and explain..
SHARP EDGE
SCOOP FOR
CUTTING OUT
BALLS OF FRUITS
AND VEGETABLES .

BALL CUTTER
Read and explain..

USED TO SCRAPE
OFF CONTENTS OF
BOWLS.

RUBBER
Read and explain..

SMALL HAND
TOOL IN MAKING
GARNISHES .

CHANNEL
KNIFE
Read and explain..

USED FOR
MANIPULATIN
G FOODS LIKE
SPREADING.

SPATUL
Read and explain..

USED FOR MIXING

THINNER
LIQUIDS.

WIRE WHIP
Read and explain..

USED TO REMOVE
ZEST OR CITRUS
PEELS IN THIN
STRIPS .

ZESTER
Read and explain..

FOR CHOPPING ,
SLICING AND
DICING .

FRENCH KNIFE
Read and explain..

USED FOR
TRIMMING AND
PAIRING FRUITS
AND VEGETABLES.
PAIRIN
G
KNIFE
Read and explain..

USED FOR
MAKING BUTTER
CURLS.

BUTTER
Read and explain..

BOARD FOR
CUTTING FRUITS
AND VEGETABLES .

CUTTING
BOARD
Read and explain..

CUTTING DEVICE
FOR INGREDIENTS
LIKE SCISSORS

KITCHE
N
Read and explain..

DESIGNED TO
PRESS POTATO
AND COOKED
VEGETABLES .

POTATO
MASHER
Read and explain..

FOR KEEPING
COLD
FOODS
CHILLED FOR
SERVICE .

CHILLER
Read and explain..

FOR BAKING

OVEN
IDENTIFY THE USED OF THE TOOLS THAT
I WILL SHOW YOU.
CRITERIA 4 3 2 1

CLEAR Exceptionally clear, Generally clear , able Lacks clarity , difficult Unclear , Impossible to
easy to follow to follow to follow follow

CONCISE The explanation posed The explanation posed The explanation posed The explanation and
and methods used and methods used and methods used methods used are
are advanced . are appropriate are somewhat simple inadequate

COMPHREHENSIVE Thorough and Substantial Partial or not Misunderstanding or

comprehensive explanation comprehensive serious misconception
explanation explanation on the explanation

RELEVANT Highly Relevant Generally Relevant Somewhat Relevant Irrelevant

Identify the used of the following
tools
Ball Cutter
Wire Whip
Rubber Spatula
Zester
Potato masher
Next topic ….
1. Cocktails
Usually Juices of Orange , Pineapple , grapefruit
or tomatoes served with Salad
dressings .
It may be in the form of a FRUIT or VEGETABLE
juice mixed with Alcoholic beverages
Or Seafood like shrimps, crabs , or lobsters
served with slightly seasoned sauce.
Search on how to make …

Cold Salad Dressings :

Juices of Fruits or
Vegetables
+ Alcoholic Drinks
2. Hors D’
Oeuvres
“OR Derv”
–
pronounce like this.
Hors D’ Oeuvres is small
portion highly SEASONED
FOOD ,it is a
combination of CANAPe’s ,
OLIVES, STUFFED CELERY ,
PICKLED RADISHES , and fish
CANAPE’ Olives
S
RADISH

CELERY
–It is served on individual plate
when guest are seated .
–Sometimes this is simply placed on
a platter and passed around
–Hors D’ Oeuvres are served HOT
or COLD .
3. Canape’ – pronounced as canapei
They are made of SLICES OF BREAD in

different shapes .
The bread may be toasted, sautéed in
butter or dipped in well –seasoned
mixture of egg, cheese, fish, or meat
then deep-fat fried .
It is a finger food consisting of three
parts :
BASE
SPREAD
TOPPINGS or GARNISH
They could be served HOT or
COLD

There are no set recipes for

making of CANAPE’s .
You may create your own COMBINATION of
several different colored items on the cut
pieces of bread , toasted or fried biscuits
etc.

The larger canapes are Termed ZAKUSKIS

after the chef Zasuski
Peach and Prosciutto Canapés
Asparagus-Blue Cheese
Canapés
 4. Relishes / Crudites
These are pickled items which are RAW ,
CRISP VEGETABLES such as julienne carrots
or celery sticks.
Relishes are placed before the guest in
a slightly , deep, boat shape dish.
5. Petite Salad
It is just a small portion and
usually display the
characteristics found in most
salad.
6. Chips and Dips
Chips and dips are the most popular accompaniments
to potato chips, crackers and raw vegetables .
Proper consistency in the preparation is important for
many dips.
It must not be so thick that it cannot be scooped up
without breaking the chips or crackers , but it must be
thick enough to stick to the items used as dippers.
7. Fresh Fruits and Vegetables

These are the simplest appetizers .

Fruits are good appetizers because
they give an attractive appearance ,
fragrance, appealing taste and
delicious flavor