SALADS AND

APPETIZERS
SALAD
• Is any cold dish of meat poultry, seafood, fruits,
vegetables or dairy products served singly or in
combination of two or more of these food items
accompanied with the dressing
IMPORTANCE OF SALAD
• Stimulates appetite and add essential nutrients to the
diet.
• Low in calorie content.
TYPES OF SALADS
1. appetizers- light and can stimulate the appetite
without giving a feeling of fullness.

2. accompaniments- side dishes to the main course in

a dinner.
Mixed greens fruits and vegetables.
TYPES OF SALADS
3. Main course salads- serve as one-dish meal because
it already contains all essential nutrients.

4. Dessert salads- generally sweet; served at the last

course of the meal.
CLASSIFICATION
OF APPETIZERS
 APPETIZER
Antipasto - italian
Hors d’oeurvres - french

Sensai - japanese

pampagana - filipino

-Serve as an introduction in a formal dinner.

 APPETIZER
Assortment of delicacies served in bite-size portions.

Consists of variety of food such as nuts cheese,

canapes, cakes, sandwich, stuffed foods vegetables,
grilled fillets and others.

Provides neutral transition to the main meal.

Fruit appetizers- light and refreshing fruits
in season – fresh or preserved sliced, diced, scooped
or batonnet; in cream or syrup

Canapes- small pieces of bread, toast or

crackers spread or topped with highly seasoned food
mixture made of any of the following:
Canapes toppings:
• Anchovies • Eggs • Sausages
• Crabmeat • Chicken liver • Luncheon meat
• Shrimps • Ham • Cold cuts
• Chicken meat • Bacon
Canapes toppings:
• Mushroom • Olives • onions
• Parsley • Bell peppers

Are used as garnish to enhance

the flavor and to add color to
the canapes
Canapes toppings:
• Mayo • Garlic powder
• Tomato sauce • thyme
• Worcestershire sauce
• Chili sauce
• Mustard
• Butter
• Cheese
• Paprika
Grilled over the coal- usually served outdoors
and usually in skewers.

Party breads and pastries- comes in attractive

colors and different shapes with different fillings.
Tasty tidbits- includes assorted cheese, chips,
pickles and fresh or dried fruits and vegetables. Can be
served in trays or bowls or on toothpicks arrange artistically.
Vegetable hors d’oeuvres- usually served
outdoors and usually in skewers.

Beverages- seasonal or specially prepared drinks.

May be alcoholic or non-alcoholic.
 Macaroni salad
Ingredients: 3 cups salad macaroni
2 t butter
1 c cheddar cheese, macedoine
1/2 c sweet pickle relish
1/2 c onion, brunoise
1/2 c crushed pineapple
1/4 kilo shredded boiled chicken breast
2 c mayonnaise
Seasoning
Lettuce for garnishing
 Procedure:
1. Cut the ingredients according to the recommended cut.
2. Cook macaroni in boiling salted water for 8 minutes and
drain well.
3. Cook the chicken in salted boiling water for 15 minutes,
shred and set aside.
4. Add butter and toss the macaroni lightly.
5. Mix cheese, onion sweet pickle relish, shredded chicken
and mayonnaise in a bowl.
 Procedure:
6. Toss in the macaroni pasta In the mixture season if
needed.
7. Chill for 30 minutes.
8. Serve individually in lettuce bowls.
9. Yields 6 servings.
 SPECIFICATION SHEET
i. PRODUCT TITLE:
ii. YIELD
iii. INGREDIENTS
iv. PROCESS FLOW CRITICAL POINTS
a. PRE-PREPARATION
B. PREPARATION
 SPECIFICATION SHEET
i. PRODUCT TITLE: MACARONI SALAD

II. 6-8 SERVINGS

III. INGREDIENTS:
3 cups salad macaroni 1/2 c crushed pineapple

2 t butter 1/4 kilo boiled chicken breast,

SHREDDED
1 c cheddar cheese, macedoine
2 c mayonnaise
1/2 c sweet pickle relish
Seasoning
1/2 c onion, brunoise
Lettuce for garnishing
 SPECIFICATION SHEET
IV. PRE-PREPARATION
PROCESS FLOW CRITICAL POINTS
CLEAN AND SANITIZE THE WIPE, CLEAN AND DRY
EQUIMENT THOROUGHLY ALL THE EQUIPMENT
NEEDED
WASH THE INGREDIENTS WASH ONLY THE AMOUNT OF
THOROUGHLY AND DRAIN INGREDIENTS NEEDED TO
PREVENT WASTAGE
CUT THE INGREDIENTS FOLLOW THE RECOMMENDED CUT
ACCORDING TO THE FOR EACH INGREDIENT.
RECOMMENDED CUT.
 SPECIFICATION SHEET
IV. PREPARATION
PROCESS FLOW CRITICAL POINTS
COOK MACARONI IN BOILING ENSURE THAT THE PASTA WILL BE
SALTED WATER FOR 8 MINUTES COOKED AL DENTE OR FIRM TO
AND DRAIN WELL. BITE AND NOT TO OVERCOOK IT.`
ADD BUTTER AND TOSS THE
MACARONI LIGHTLY.

MIX CHEESE, ONION SWEET

PICKLE RELISH, SHREDDED BE CAREFUL ON TOSSING THE
CHICKEN AND MAYONNAISE IN A MACARONI PASTA TO AVOID
BOWL. MASHING THE INGREDIENT

TOSS IN THE MACARONI PASTA IN

THE MIXTURE SEASON IF
NEEDED.
 SPECIFICATION SHEET
IV. PREPARATION
PROCESS FLOW CRITICAL POINTS
CHILL FOR 30 MINUTES JUST PLACE THE SALAD IN THE
CHILLER AND NOT IN THE FREEZER
TO PREVENT MAYONNAISE AND
OTHER LIQUID INGREDIENTS FROM
FREEZING
 types
of
Appe
Parts of canapes
Base – holds the spread and garnish. Crackers and toasts
are firmer and give a pleasing texture and crispness to
the canapé.

Bread cut-outs toast cut-outs

 crackers Melba toast

Tortilla chips Polenta cut-outs

Parts of canapes
Spread - placed on top of the base so the garnish sticks to
it without falling off.
a.)Flavored butter – made from softened butters with flavorings.
b) Flavored Cream Cheese-made from flavored butters, except cream cheese is
substituted for the butter. Mixture of cream and butter can be used.
c) Meat or Fish salad spreads – made from finely chopped meat or fish that are
spreadable. Seasons should be checked carefully to make the spread more
stimulating to the appetite.
Parts of canapes
Garnish – any food item or combination of items placed
on top of the spread which usually gives color, design,
and texture or flavor accent to the canapé.
Foods that can be used as decorations in
canapes
1. Vegetables, pickles and relishes
Radish slices Pickles
Pickled onions Asparagus tips
Tomatoes Capers
Olives Cucumber slices
Chutney Pimiento
Parsley
Foods that can be used as decorations in
canapes
2. FISH
• Smoked oysters • Lobster chunks or
• Smoked Salmon slices
• Shrimp
• Caviar
• Tuna flakes
• Sardines
Foods that can be used as decorations in
canapes
3. meat
• Ham • Bacon
• Salami • sausage
• Roast Beef
• Chicken or Turkey
Foods that can be used as decorations in
canapes

3. Cheese, hard cooked egg slices

Guidelines for Assembling Canapés

1. Good mise en place is essential.

In making canapés especially for large functions, all
bases, spreads and garnishes must be prepared ahead of
time so that final assembly may go quickly and
smoothly.
Guidelines for Assembling Canapés

2. Assemble as close as possible to serving time.

Bases quickly become soggy, and spreads and garnishes
dry out easily. After placing them in a tray, cover them
lightly with plastic and held for a short time under
refrigeration. Safe food handling and storage must be
observed.
Guidelines for Assembling Canapés
3. Select harmonious flavor combinations in spreads and
garnish such as:
• Mustard and ham
• Lemon butter and caviar
• Pimiento cream cheese and sardines
• Tuna salad and capers
• Anchovy butter, hard cooked egg slice and olive.
Guidelines for Assembling Canapés
4. Make sure that at least one of the ingredients is spicy in
flavor.
A bland canapé has little value as an appetizer.
Guidelines for Assembling Canapés
5. Use high quality ingredients.
Leftover can be used for canapés,

6. Keep it simple.
Simple meat arrangements are more attractive than extravagant
one. Be sure that canapés hold together and do not fall apart in
the customers hands.
Guidelines for Assembling Canapés

7. Arrange canapés carefully and attractively on trays.

Each tray should carry an assortment of flavor and textures, so
there is something for every taste.
 Spiced tuna-cucumber canapé

• Fita crackers
• 1 medium Dark green cucumber, sliced
• 155 grams, tuna flakes in oil
• 1 c mayonnaise
• Lemon juice/calamansi juice
• 1/2 tsp Cayenne pepper
• Parsley/white onion for garnish or pickled olives
 Spiced tuna-cucumber canapé
Procedure:
1. Using mandolin or sharp knife, slice the cucumber thinly
then set aside.
2. Drain the tuna flakes from oil, set aside.
3. In a bowl mix mayonnaise, lemon/calamansi juice and tuna
flakes and cayenne pepper add salt and pepper to taste.
4. Assemble the canapes by using fita crackers as base top with
tuna mixture and garnish with onion and parsley or olives.
Foux appetizer recipe
Situation: Your sister will be celebrating her 18th
Birthday, you were asked by your mother if you
could make the appetizer for the party. You excitedly
answered yes because you just finished studying
about it. Prepare the appetizer of your choice and
ways for your sister.