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
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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!