Cookery Q1 W6 & 7

Prepare Appetizers
Prepare a Range of Appetizers
Objectives:
After going through this Learning
Activity Sheets, you are expected to:

1. Differentiate hot and cold appetizers;

2. Prepare a variety of appetizers; and
3. Follow workplace safety procedures.
What is your Appetizer?
Canapés –
bite-size open faced sandwiches consist
of tiny portions of food presented on
bases of bread, toast, or pastry easily
handled and eaten.
Canapés consist of 3 Parts
1. Base
2. Spread
3. Garnish
Suggestion for Canapé bases
Bread Cut outs:
Suggestion for Canapé bases
Toast Cut outs:
Suggestion for Canapé bases
Crackers:
Suggestion for Canapé bases
Melba toast:
Suggestion for Canapé bases
Tiny unsweetend pastry shells:
Suggestion for Canapé bases
Tortilla chips:
Suggestion for Canapé bases
Tiny biscuits:
Suggestion for Canapé bases
Polenta cutouts:
Suggestion for Canapé bases
Miniature pancakes:
2. Spread - placed on top of the base
so the garnish sticks to it without
falling off .
3 Types of Spread
1. Flavored butter
2. Flavored cream cheese
3. Meat or fish salad spreads
Garnish -
Food Items Used to Decorate Canapés
A. VEGETABLE ,PICKLES AND RELISHES
Food Items Used to Decorate Canapés
B. FISH
Food Items Used to Decorate Canapés
c. MEATS
Food Items Used to Decorate Canapés
D. CHEESE AND HARD COOKED EGG SLICES
Guidelines for Assembling Canapés
GOOD MISE EN PLACE IS ESSENTIAL
ASSEMBLE AS CLOSE AS POSSIBLE TO
SERVING TIME
SELECT HARMONIOUS FLAVOUR
COMBINATIONS IN SPREADS AND
GARNISH
MAKE SURE THAT ATLEAST ONE OF
THE INGREDIENTS IS SPICY IN FLAVOR
Guidelines for Assembling Canapés

USE HIGH QUALITY INGREDIENTS

KEEP IT SIMPLE
ARRANGE CANAPE CAREFULLY AND
ATTRACTIVELY ON A TRAY
Cocktails:
Kinds of Cocktail Appetizers:
OYSTER AND CLAMS ON HALF SHELL
Kinds of Cocktail Appetizers:
SHIRMP
Kinds of Cocktail Appetizers:
CRAB
Kinds of Cocktail Appetizers:
LOBSTER
Kinds of Cocktail Appetizers:
FRUIT
Kinds of Cocktail Appetizers:
FIRM FLAKED WHITE FISH
Fundamentals of Plating:
1. BALANCE

2. PORTION SIZE

3. ARRANGEMENT ON THE PLATE

 Basic principles of platter presentation:
1. The three elements of a buffet platter.
A) Centerpiece or Grosse piece . This may
be an uncut portion of the main food item,
such as a pate or a cold roast, decorated and
displayed whole. It may be a separate but
related item, such as molded salmon
mousse
 Basic principles of platter presentation:
1. The three elements of a buffet platter.

B) The slices or serving portions should

be arranged artistically.

C) The garnish should be artistically

done in proportion to the cut slices.
 Basic principles of platter presentation:
2. The food should be easy to handle
and serve, so that one portion can be
removed without ruining the
arrangement.
3. A simple design is best. Simple
arrangement is easier to serve, more
appetizing, and still attractive when
are half consumed by the guest
 Basic principles of platter presentation:
4. Attractive platter presentation may
be made on silver or other metals, on
mirrors, chinaware, plastic ware,
wood, or any other materials
provided they are presentable and
suitable for food.
 Basic principles of platter presentation:
5. Once a piece of food has touched
the tray, do not remove it. Shiny
silver or mirror trays are easily
smudged, and you’ll have to wash
the tray and start over again. Good
pre-planning should be considered.
 Basic principles of platter presentation:
6. Think of the platter as part of the
whole. It must be attractive and
appropriate to the other presentation
in the table.
ACTIVITY: ANSWER 2 AND 3 ON
YOUR MODULE
Assessment: link will be provided
on your Group chat

THANK YOU AND GOD BLESS…