Types of appetizers. Soups.

September, the twenty-fourth

Classwork
Types of appetizers. Soups
 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.
 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. In parts of the United States, the
dinner is always begun with the salad as the appetizer.
 Classification of Appetizers
•Cocktails
•Hors d’ oeuvres
•Canape
Classification of •Relishes/Crudite
Appetizers •Salads
•Cocktails - коктейль •Soup & Consommé
•Hors d’ oeuvres – легка закуска
•Chips & Dips
•Canape - канапе
•Relishes/Crudite – тверді закуски
•Salads - салати
•Soup & Consommé супи та
бульйони
•Chips & Dips – чіпси та соуси
 Cocktails
Consist of several bite-sized pieces of fish, shellfish,
drinks and fruits served with tangy flavoured sauce.
They must be fresh in appearance and arranged
attractively to have an eye appeal. Various cocktails
are-Juices of orange, pineapple, grapefruit or
tomato served with cold salad dressings.  
 Hors d’ oeuvres
Hors d’ oeuvres are small portions
of highly seasoned foods formerly
used to precede a meal served either
hot or cold. Simplicity should be the
main criteria for making the hors d
oeuvres. Although most hors d
oeuvres are served cold, there are
also hot ones.
 Canape
Canape is a bite-sized or two bite-sized finger food
consisting of three parts: a base, a spread or topping
and garnish or garniture. They are savoury titbits of
food. They could be served hot or cold. The items
should be dainty, petite, fresh, having an eye appeal
and colour contrasts. There are no set recipes for
making canapes. Individuals or a combination of several
different coloured items are used on the small fancifully
cut pieces of bread, toasted or fried, biscuits, etc. 
 Relishes/Crudite
Relishes/Crudite are pickled items and raw, crisp
vegetables such as julienned carrots or celery sticks.
relishes are generally placed before the guest in a
slightly, deep, boat shape dish.
Salads
Petite Salads- they are of small portions and they are usually
displaying the characteristics found in the 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.
 Soup & Consommé
Soup & Consommé include in the appetizer category because
they are served in this course more than ever before.
Chips & Dips
Savoury dips are popular accompaniments to potato chips,
crackers, and raw vegetables. proper consistency is important for
many dips you prepare. 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.
 Definition of Soup
Soup is a replenishing, aromatized and a complete meal. Soups
play a very important role on the menu and are served as
appetizer to stimulate the appetite for the rest of the heavier
foods to follow, soups are served as a second course after the
serving of hors d’oeuvres, if hors d’oeuvres is not served then the
soups are served as a first course.
Soup, according to the dictionary, is a liquid food derived from
meat, poultry, fish, or vegetables, most of these soups, no matter
what their final ingredients may be, are completely based on
stock, thus, the quality of the soup depends on the quality of the
stock used in the preparation of the soup.
This is just a definition and there is no hard fast rule that every
preparation has to be in a same way each time, what matter most
is the techniques, ingredients and of course the taste.
History of Soup
The word soup comes from French word “Soupe” (soup, broth), which
further comes from Latin word’ Suppa” (bread soaked in broth). The
origin of soup dates back to about 6000 BC. First commercial soup was
consumed in France in the 16th century.
 Modern Classification of Soups
Soups can be divided into three basic categories namely Thick Soups

& Thin Soup which is further divided in to Passed Soup, Unpassed

Soup and Cold Soup & International Soup which are basically
special and famous or national soup from various countries.
1) Thin Soup
Thin soups are all based on a clear, unthickened broth or stock. They may be
served plain or garnished with a variety of vegetables and meats.
Thin soup is further divided into two category i.e. Passed or Clear Soup and
Unpassed Soup
•Passed or Clear Soup
It as soup which is basically strained after preparation with the help of a
strainer or a muslin cloth the specialty of this soup is that it is simple, clear,
transparent, flavorful and without any solid ingredients. This can be made from
Poultry, Beef, Veal and Vegetables.
•Unpassed Soup
The properties of this soup is same as of clear soup except for this is not
strained and has solid ingredients in it. The preparation method is same and
can be prepared from Beef, Veal, Poultry and Vegetables, example for unpassed
soup is Broths and Bouillons
 2) Thick Soup
Unlike thin soups, thick soups are opaque rather than
transparent. They are thickened either by adding a thickening
agent, such as a roux, or by puréeing one or more of their
ingredients to provide a heavier consistency. The difference
between thick soup and unpassed soup is that thick soup is
viscous in nature. Thick soups are further classified depending
upon the thickening agents used.
1) Cream Soup
2) Veloute Soup
3) Puree Soup
4)  Chowder Soup
 3) Cold Soup
Cold soups are those soups which include the natural gelatin’s
jellies to make meat stocks or by addition of gelatin powder or
those that are thickened with a starch or puree.
Cold consommé madrilène is popular cold soup.
Vichyssoise is a cold soup and a rich cream of potato soup and
garnish with chopped chives.
Andalouse gazpacho is a refreshing tomato and cucumber
soup with a garnish of thin strips of pimentos, cumin seeds for
flavor accompanied with croutons.
Now, it has become a pattern of the parties in the summer to
serve cold soups. So without cold soups the summer menu is
incomplete.
 4) National/Special Soup
Special soups are those that are made with unusual ingredients
and are prepared by a distinctive method. So they are termed as
National Soups. There are numerous varieties of international
soups such as cold, hot, thin or thick etc. international soups are
those soups which are originated from the different places and
locality within the different countries. These soups are basically
having a great tradition and that’s why they are known by their
country. They are placed in a different category also their names
should appear on the menu in the language of the country of its
origins as they have different origins.
 Service of Soup
• Standard Portion Sizes
• Appetizer portion: 6 to 8 oz (200 to 250 mL)
• Main course portion: 10 to 12 oz (300 to 350 mL)
• Temperature- Serve hot soups hot, in hot cups or bowls and serve
cold soups cold, in chilled bowls or even nested in a larger bowl of
crushed ice.
Holding for Service
Strangely enough, some chefs who take the greatest care not to
overcook meats or vegetables nevertheless keep a large kettle of soup
on the steam table all day. You can imagine what a vegetable soup is
like after four or five hours at that temperature.
Small-batch cooking applies to soups as well as to other foods. Heat
small batches frequently to replenish the steam table with fresh soup.
Consommés and some other clear soups can be kept hot for longer
periods if the vegetable garnish is heated separately and added at
service time.
Garnish
Soup garnishes may be divided into three groups.
•Garnishes in the soup: Major ingredients, such as the
vegetables in clear vegetable soup, are often considered
garnishes. This group of garnishes also includes meats,
poultry, seafood, pasta products, and grains such as barley or
rice. They are treated as part of the preparation or recipe
itself, not as something added on.
•Toppings: Clear soups are generally served without toppings
to let the attractiveness of the clear broth and the carefully cut
vegetables speak for themselves. Occasional exceptions are
toppings of chopped parsley or chives.
•Accompaniments: American soups are traditionally served
with crackers. In addition to the usual saltines, other
suggestions for crisp accompaniments are, Melba toast,
Cheese straws, Corn chips, Whole-grain wafers, Breadsticks,
Profiteroles (tiny unsweetened cream-puff shells), etc.
HOMETASK
- Complete the test (slides 21-23)
- Write a recipe of your favourite
soup
Read each of the following questions carefully and choose the letter
of the correct answer. Write your answer in your notebook.
(Hometask)
1.It may consist of shrimps, smoked beef, poached egg, Spanish sardines and
lettuce, sauce can be served at the side.
a. Hors d’oeuvres Platter c. Plate of Hors d’oeuvres
b. Grissom Platter d. Rich hors d’oeuvres
2. It may consist of two kinds of cold meat, such as ham, smoked beef, peppered
ham. Sauce can be served at the side.
a. Hors d’oeuvres Platter c. Plate of Hors d’oeuvres
b. Grissom Platter d. Rich hors d’oeuvres
3. It is small pieces or portions of highly seasoned food, usually served before a
meal to induce and stimulate one’s appetite.
a. Appetizers c. Hamburger
b. Dessert d. Salad dressing
4. A classical form of presentation. Lobster should always be included.
a. Hors d’oeuvres Platter c. Plate of Hors d’oeuvres
b. Grissom Platter d. Rich hors d’oeuvres
5. These are served between the soup and fish course. In today’s shortened menus,
they are often served instead of hot entrée.
a. Hot Hors d’oeuvres c. Hamburger
b. Cold Hors d’oeuvres d. Salad dressing
6. Which of the following appetizers are served between the soup and fish
course?
a. Cold Hors d’oeuvres c. Rich Hors d’oeuvres
b. Hot Hors d’oeuvres d. Relishes
7. Which of the following appetizers consists of shrimps, lobsters, fruit and
vegetable juices?
a. Canapés c. Hors d’oeuvres
b. Cocktail d. Relishes
8. What kind of appetizers are pickled herring, smoked salmon, chopped chicken
livers and stuffed eggs?
a. Appetizer Salad c. Hors d’oeuvres
b. Canapés d. Relishes
What I Can Do
Give at least five (5) five types of cold hors d’oeuvres
1. _________________________
2. __________________________
3. __________________________
4. __________________________
5. __________________________