PREPARE

APPETIZER
S
PREPARED BY: ARMIE JOY VALDEZ
 HISTORY OF APPETIZER
Appetizers were originally introduced by the Athenians as a buffet in
the early third century B.C.
Apperitifs came about by the Romans and were classified as a liquid
appetizer that typically contained alcohol.
The word itself, “appetizer,” starting being used in the Americas and
England in the 1860s, though it’s only reason for existence was to have
a word with more of a local flavor than “hors d’oeuvres.” For a time
appetizer would be served between the main course and dessert as a
refresher, but by the twentieth century they had taken their place as a
precursor to the main course.
Mis’ en place is a French term which means “set in place”
that is you have everything ready to cook and in its place.

BALL CUTTER – sharp edge scoop for

cutting out balls of fruits and vegetables.
RUBBER SPATULA – Used to
scrape off contents of bowls.

CHANNEL KNIFE – small hand tool in making

garnishes.
WIRE WHIP – used for
mixing thinner liquids.

ZESTER - used to remove

zest or citrus peels in
thin strips.
FRENCH KNIFE - or chopping,
slicing, and dicing

PARING KNIFE- Used for

trimming and paring
fruits and vegetables.
 BUTTER CURLER – used for making butter curls.

 CUTTING BOARD – board for cutting

fruits and vegetables.

 KITCHEN SHEAR - cutting device

for ingredients like scissors.
CHILLER – For keeping cold
foods chilled for service.
 APPETIZERS
Are foods which stimulate the appetite, through their
attractive appearance, fragrance or appealing flavor.
Small pieces or portions of highly seasoned food, usually
served before a meal to induce and stimulate one’s appetite.
A good appetizer, whether hot or cols should be light and
served in small quantities, Fresh vegetable and salads, fruits,
or meat or even fish can be made into appetizers.
 CLASSIFICATION OF
APPETIZER
COCKTAILS
HORS D’OEUVRES
CANAPE
RELISHES/CRUDITES
PETITE SALAD
CHIPS AND DIPS
FRESH FRUITS AND VEGETABLES
CANAPES - bite size open faced sandwiches consist of tiny
portions of food presented on bases of bread, toast, or pastry
easily handles and eaten.
CANAPES CONSIST OF THREE PARTS
BASE – Holds the spread and garnish.
SPREAD – placed on top of the base so the garnish sticks to
it without falling off.
GARNISH – Any food item or combination of items placed
on top of the spread which usually gives color, design, and
texture accent to the canapé.
2. COCKTAIL – made of seafood or fruit usually
with a tart or tangy sauce.
KINDS OF COCKTAILS
 OYSTERS AND CLAMS ON THE HALD SHELL
 SHRIMPS
 CRAB MEAT
 LOBSTER
 FRUITS
 FIRM FLAKES WHITE FISH
3. RELISHES – are raw or pickled vegetables cut
into attractive shapes served as appetizer.
A
N
T
I
P
A
S
T
O
BRUSCHETTA
3. TAPAS
4. CAVIAR
5. AMUSE BOUCHE