1.

Cocktails
Cocktails - This is another kind of
appetizer which may be in the
form of a fruit vegetable juice
mixed with a little alcoholic
beverage or seafoods like shrimps,
crabs, or lobsters served with a
slightly seasoned sauce.
2. Canape
• canape and it usually small pieces of
bread, toast, or crackers, spread and
topped with a highly seasoned food
mixture such as eggs, chicken liver,
ham, bacon, sausage, and others can
pick up the flavor, taste, and even the
color of the canapes.
Types of canapes
a. Anchovy-and-egg canapes
- Cut bread in slices ¼ inch thick and cut
into diamond or round shapes.
- Spread with butter and brown in oven.
When cold, have ready some fresh butter
beaten to cream, and add anchovy paste to
tint and flavor as desired.
- Spread the bread lightly with the butter.
- Set a slice of hard cooked egg in the center.
B. Ham canapes
 Cut thin slices of bread in rounds with a
large biscuit cutter.
 2. Sauté in butter or brown in the oven.
 3. Chop boiled ham very fine, mix with
mustard and a little cream spread on the
bread, and cover the top with grated
cheese with a sprinkling of paprika, put
in a hot oven for few minutes for the
cheese to melt.
C. Cheeses canapes - Cover pieces of
sautéed bread with grated parmesan
cheese, sprinkle with salt and paprika.
Let it brown in the oven. Serve at one
•D. Chicken Canapes
 Prepare the following ingredients:
o 1 canned chicken
o 1 ½ cup shredded cheese (1/2 mozzarella. ½
cheddar, or your choice)
o Green onions sliced
o 2-3 garlic cloves crushed
o 2-3 tablespoons mayonnaise
o Fresh tomatoes (diced)
o 1 baguette or French bread sliced (for bigger)
 Mix all the ingredients and spread on the bread
• Transfer to oven and bake on 450 degrees for 6-8
minutes or when the cheese is completely melted
•E. Prune or fig canapes
 Soak the fruit in cold water for ten minutes, cook
in a little hot water till tender, cut the figs in
quarters, and remove the stones from the prunes.
 Stew the fruit with sugar and a little water, using
one tablespoonful of sugar and a half cup of
water to a cup of the fruit. When the sugar and
water is mostly cooked in the fruit, add two
tablespoons of sherry wine, cook for two to three
minutes and place on sautéed squares or rounds
of bread, and then cover the top with whipped
cream. These make a very nice dessert and can
be cooked on the chafing dish.
F. Fruit canapes - all kinds of
preserved fruit can be used, the fruit
being heated and a little wine added if
cared for, placed on the sautéed bread,
covered with whipped cream. Peaches
and pineapple are particularly good
served in this way a little brandy can
be added to the peaches.
 Alexandra canapes rec
ipe

•G. Alexandra canapes – butter

small rounds of toasted bread, cover
each piece with anchovies. Scatter
over them hard-boiled eggs, olives
and capers chopped together very
finely.
• LEXANDRA DUDLEY
canapé
H. Apricot canapes –cut thin
slices of bread into rounds. Sauté
a delicate brown in hot butter,
cover with apricot marmalade,
and dot with whipped cream.
Fresh apricot

Apricots with Basil-Cream C

heese
 Home made anchovy
I. Anchovy or Sardine canapes
 Spread strips or rounds of sautéed
bread with anchovy or sardine
paste that has been mixed with a
little lemon juice
 Arrange on top rosettes of
chopped fine hard –boiled eggs,
arranged the white and yolks
separately or in alternate lines.

Sardine toast with chili

3. Vegetables hors d’oevres
Vegetables hors d’oevres - These
are salty, tart, or crispy food that use
vegetable slices as base. Vegetables
are sliced into the desired thickness
then the inside part is scooped out
and stuffed with fillings. It can be
served cooked, marinated, or
pickled.
4. Over the coal appetizers
•Over the coal appetizers - It is more popular
when served outside and the guests attend the
grilling. The following can be skewered on
fine barbecue sticks or wrapped in aluminum
foil and placed on the grill: meat, chicken,
sausage, bacon, marshmallows, and even fruits
and vegetables.
 Creamy
5. Soup mushroom

. Soup - It is also another kind of

appetizer served hot or cold.
Buffalo chicken soup
Chicken appetizer soup
6. Party or pastry bread
Party or pastry bread - These are in
different shapes, colors and with
different fillings such as peanut
butter, cheese, butter, jelly, eggs, and
jam with mayonnaise or salad
dressing as base.
7. Chips and dips
Chips and dips - These are informal
appetizers made with softened cheese,
sour cream, bean puree, or foods of
similar consistency flavored to
complement crisp, bite-size foods that
are dipped into the product. Chips,
crackers, or raw vegetables such as
carrot sticks, celery, and cauliflower
are among the common food served
with dips.
International appetizer
1.Russian Zakuski-
Russian term for hot and
cold hors d’ oeurvres
snacks, appetizer, served
before the main course.
This is laid out on the
table to be eaten by
guest before dinner.
2. Italian Antipasto
Which means “ before the
pasta” this includes
marinated mushrooms,
sliced salami, ham, smoked
sardines, stuffed olives,
anchovies and roasted bell
peppers.
3. Spanish Tapas
This means “lid” coming
from the practice of placing
a piece of bread over the
wine glass to keep out of the
flies. It includes parleys,
onion and red pepper,
boiled sliced potatoes with
garlic and mayonnaise.
 4. English tea sandwich
Are very tiny sandwich of shrimp
paste and other dainty
ingredients which are called
canape.
5. Swedish Smorgasbord
Which means bread and
butter table. Shrimps,
pickles, meatballs
herring, smoked herring
asparagus and smoked
salmon.
6. Japanese Sushi
These are tiny
portion of raw fresh
seafood placed on
mounds of vinegar.
7. Greek Mezes
These appetizer
include tiny
meatballs creamy Traditional Greek meze

pink cod and roe

paste.

Turkeys meze
Sandwiches
DIFFERENT TYPES OF SANDWICHES

Sandwiches may be served in different styles.

They may be served open and cut into different
shapes. To keep them in better condition they may
be wrapped in paper napkins or place in sandwich
bag especially if they are to be packed as snacks.
Sandwiches which are to be served immediately
and simply arranged on a serving plate. The rest
of the sandwiches may be placed in a covered tray
lined with a damp towel to keep them and to
avoid drying.
 Classification of sandwich
1. COLD SANDWICHES
Cold sandwiches have cold meats or veggies
between two slices of bread.
• There are two types of cold sandwiches:
a. Closed cold sandwiches – can be defined as those
having two slices of bread or two halves of the roll
(which can be toasted also) which have a spread
applied and are filled with a cold filling. And also
sub grouped into three types:
b. Simple – it has only one filling and
the freshest ingredients should be used.
The quality of filling and the nature of
the bread and spread are what can
make this sandwich come to life.
c. Combination – these have more
than one primary filling. A BLT
(bacon, lettuce and tomato) sandwich
is a typical example.
d. Multi-decker – these have more
than two slices of bread or a roll
split more than once. The club
sandwich is a classic example
which has three pieces of toasted
bread, bacon, tomato, lettuce and
chicken filling. The toast is layered
with mayonnaise. The sandwich is
cut into quarters and served.
2.Cold open sandwiches – these are the single
slice of bread with attractively arranged fillings
on top with the garnishes. These are the larger
version of canapés. The Danish smorrebrods are
the excellent example of these.
A.Conventional closed or lunch box sandwich-
it consist of 2 slices of bread with any filling-
meat, poultry, egg , vegetables or cheese and
cut into triangle served in bars and cut into
triangles. Mostly serve in bars, café snack bars
and restaurants
 .
b Tea sandwich/ finger
sandwich- these sandwich
have two slices of bread
with the filling place in
between them. These may
be made ahead of time and
frozen.
What are the steps in preparing tea
sandwich?
Steps in preparing Tea sandwich

1.Remove the crust of day-old bread. With cookie

cutters of various shapes and sizes, cut as many
pieces as possibles from one slice.
2.Squares, rectangle and oblongs add to the variety.
3.Save the scraps and crust for crumbs
4.For each sandwich, spread the butter on one piece of
bread and filling on the other.
5. Top the filled side with the
buttered side
6. Place in waxed paper or in a
clean damp towel and place in an
airtight container to freeze.
c. Buffet sandwich- this similar to
the conventional sandwich but are
cut into fancy shapes.

d. Continental or French sandwich-

it consist of crusty French stick, cut
into half and well-buttered, with
either a single savory filling or a
mixed of savory fillings.
 Cold sandwich
1.Pinwheels sandwiches
2.Ribbon sandwich
3.Mosaic sandwich
4.Wrap sandwich
•
1.HOT SANDWICHES
• These are not really sandwiching but snacks or meals but
since bread is used, they are classified as sandwiches. It has
characteristics:
A. Hot sandwiches should be served hot
B. They must remain hot throughout
C. A hot sandwich can have a hot sauce as an accompaniment.
D. A hot sandwich can be closed or open
1.Steak sandwich
2.Hotdog
3.Hamburger
1. Grilled closed sandwiches
2. Fried closed sandwiches (monte cristo)
3. Open hot sandwiches