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Methods of Preparing Appetizer

This document provides instructions for preparing ingredients for appetizers. It defines vocabulary words related to appetizer preparation like pith, whet, aesthetics, and skewers. It then outlines basic procedures for washing and cleaning fruits and vegetables, peeling and trimming produce, cracking eggs, and zesting and juicing citrus fruits to prepare them for use in appetizers.

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Glenda Jaca
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440 views1 page

Methods of Preparing Appetizer

This document provides instructions for preparing ingredients for appetizers. It defines vocabulary words related to appetizer preparation like pith, whet, aesthetics, and skewers. It then outlines basic procedures for washing and cleaning fruits and vegetables, peeling and trimming produce, cracking eggs, and zesting and juicing citrus fruits to prepare them for use in appetizers.

Uploaded by

Glenda Jaca
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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METHODS OF PREPARING APPETIZER

Vocabulary Words
 Pith- the white covering that is found under the skin of orange and lemons.
 Whet- to make something, such as a person’s appetite sharper or stronger.
 Aesthetics- of relating to art or beauty.
 Skewers- a long pointed piece of metal or wood that is pushed through a piece of food to keep them together
and hold them in place of cooking
 Quesadilla- a Mexican food which consists of a flat piece of bread (called tortilla) that is folded around a filling of
meat, cheese or other ingredients and usually fried.
 Translucent- not completely clear or transparent but clear enough to allow light to pass through.

Preparing Ingredients for Appetizer


Possible variations of appetizers are almost limitless. They can involve the preparations of marinated meat, fish,
sea foods, fruits or vegetables. Below are the procedures on how to prepare some of the ingredients to be used in
making appetizers.
 Washing Fruits and Vegetables. Wash all products slightly in warm running water. Scrub root vegetables
such as potatoes to remove any dirt. If there are several items to be washed, put them in a colander and
rinse them together.
 Peeling and trimming. To peel skins of firm fruits, use vegetable peelers away from you. With a sharp knife,
trim off any tough or dirty stems and root ends. If there are brown spots or bruises, cut them off.
 Cracking Eggs. Tap the egg firmly on a flat surface until the shell cracks. Hold one end of the egg, pull the
shell halves apart over a small clean bowl.
 Zesting and Juicing Citrus-

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