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Appetizers Appetizers

Appetizers - PowerPoint Presentation

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Uploaded On 2015-10-19

Appetizers - PPT Presentation

Those wonderful little foods served before the meal to stimulate our appetite Classification of Appetizers Cocktails Hors doeuvres Canape Relishes Dips Nibbles Soups Cocktails Made from seafood fruit or vegetables ID: 165749

served appetizers serve hors appetizers served hors serve oeuvres dips small food appetizer cold relishes sauce sized hot soups nibbles canape

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Presentation Transcript

Slide1

Appetizers

Those wonderful little foods served before the meal to stimulate our appetite

Slide2

Classification of Appetizers

Cocktails

Hors d’oeuvres

Canape

Relishes

Dips

Nibbles

SoupsSlide3

Cocktails

Made from seafood, fruit or vegetables

Served with a sauce or dressing at the tableSlide4

Hors d’oeuvres

Tasty,

colourful

snacks usually served to standing guests

Small enough to be eaten with fingers or toothpicks

What you will serve to teachers while they are waiting in line to come from the Christmas luncheon

Slide5

Canape

Small open faced sandwiches which are often eaten while standing.Slide6

Relishes

These include radish roses, carrot sticks, celery hearts, stuffed olives, etcSlide7

Dips

A thick sauce served in a small dish accompanied with bite sized pieces of food to dip.Slide8

Nibbles

Examples include peanuts, bits of cheese, pickles, etcSlide9

Soups

Small bowl or cup

Soups for appetizers are not too filling and always served at the tableSlide10

Types of appetizers to serve

Determined largely by the occasion

For example:

Dinner – soup or cocktail

Reception – Hors d’oeuvres,

canapes

, nibblesInformal gathering – relishes, dips,

canapes

, hors d’oeuvresSlide11

Characteristics of appetizers

Eye appeal

Made with stimulating ingredients

Bite-sized and easy to eat

Hot are served piping hot and cold are well chilled

Should not repeat ingredients of main courseSlide12

Balancing the menu

Have a good balance of hot and cold appetizers

Contrast in

flavours

and textures

For a large party, plan on one appetizer from:

MeatFish

Cheese

Vegetables

fruitSlide13

How much to serve???

Difficult to know

Weather is a factor….more food in cold and more drinks in warm!

When passing food, expect to serve at least two of each kind of hors d’oeuvre per person

Remember it’s just a taste, not meant to fill your guests up!!Slide14

Arranging the tray

Simplicity

Harmony of

colour

Pleasing contrasts

Neat arrangements

Not over garnishedSlide15

Now it’s your turn!

Choose a recipe for an appetizer to serve 2-4

Write out the recipe

Make a grocery list

Submit both by the end of this class and make your appetizer in 2 days

Have fun!