HOT AND COLD

APPETIZER
 a small dish of food or a drink taken before a meal
or the main course of a meal to stimulate one's
appetite.
 The appetizers included shrimp with cocktail sauce,
vegetables and dips, cheeses, and fruits.
 Appetizers are meant to whet the appetite before the
following courses. Appetizers connote that a dinner will
follow.
 HOT APPETIZERS
 Hot appetizers are dishes that are served hot or
warm, usually cooked or baked, and are meant
to be eaten as a starter before the main course.

TACOS, BARBECUE MEATBALLS,

CRISPY BAKED FRIES, KEBAB
 COLD APPETIZERS
 Cold appetizers, on the other hand, are
dishes that are served cold or at room
temperature, and are usually not cooked or
baked.
SALAD, COLD MEAT, KINILAW,
PINEAPPLE SALAD
SALAD
Fruits
 DEFINITION OF TERMS
1. ARUGULA – “Salad rocket”, leafy
green vegetable
Fruits .

2. COMPOTE – Dessert made of

whole or pieces of fruit in sugar
syrup..
 DEFINITION OF TERMS
3. FETTUCINE – Flat thick noodle
made of egg and flour.
Fruits
.

4. CEVICHE – Dish typically made from

fresh raw fish cured in citrus juices, spiced
with aji or chili peppers.
 Fruits

ARUGULA COMPOTE
 Fruits

FETTUCINE CEVICHE
VARIOUS TYPES
OF
Fruits

SALAD
GARDEN SALAD
Fruits
- use leafy
vegetable as a
base
 BEAN SALAD
Fruits
- made up of
legumes or beans
 TUNA SALAD
Fruits
- tuna is the main
ingredient of this
salad
 GREEK SALAD
Fruits
- made with pieces of
tomatoes, sliced
cucumbers, feta cheese
and olive oil
 SOMEN SALAD
Fruits
- Japanese type of
noodle-based salad
that is served cold.
CLASSIFICATION
OF
Fruits

SALAD
1. APPETIZER SALAD – light
salads that stimulate the appetite
and serve as the first course in the
meal.
Fruits

2. SIDE SALADS – served as a side

dish to accompany the main
course.
3. MAIN COURSE SALAD - contain
a portion of heartier fare like chicken
breasts or slices beef.
4. PALATE - cleansing salads help out
Fruits

to settle the stomach after a main

course