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Tle 2

The document provides a history of appetizers, beginning with their introduction in ancient Athens in the 3rd century BC. Originally unpopular as small meals on their own, appetizers grew in popularity in the 19th century as meals became more structured affairs. Aperitifs, alcoholic drinks served before meals, were introduced by the Romans. Today, appetizers serve as precursors to the main course and come in many forms from small salads and finger foods to meat and seafood. Proper preparation involves mise en place - having all necessary tools, equipment, and ingredients prepared and organized before cooking.
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0% found this document useful (0 votes)
93 views39 pages

Tle 2

The document provides a history of appetizers, beginning with their introduction in ancient Athens in the 3rd century BC. Originally unpopular as small meals on their own, appetizers grew in popularity in the 19th century as meals became more structured affairs. Aperitifs, alcoholic drinks served before meals, were introduced by the Romans. Today, appetizers serve as precursors to the main course and come in many forms from small salads and finger foods to meat and seafood. Proper preparation involves mise en place - having all necessary tools, equipment, and ingredients prepared and organized before cooking.
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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History of Appetizer

History of Appetizer
◦ Originally introduced by the Athenians as a buffet in early third century B.C.
◦ They serve sea urchins,cockles,sturgeon,and garlic
◦ But they were unpopular to start ,because these tiny meal weren’t able to followed
up with a main course.
◦ But it truly caught on nineteenth century ,as meals evolved into more of a
structured ordeal.
History of Appetizer

◦ Aperitifs came about by the romans and classified as a


liquid apptizer that typically contained alcohol.
◦ The purpose of aperitifs is also to help imminent
digestion process.
◦ These drinks would be shared from a single glass and
passed around the table to all members of the eating
party
◦ Aperitifs are still utilized today, typically with the
company of food appetizers.
History of Appetizer

◦ Appetizer is being used in America and England in 1860s,


is more
of a local flavor than “hors d’oeuvres”.
◦ For a time it also served between the main course and
dessert as a refresher.
◦ In twentieth century appetizer had taken place as a
precursor to the main course.
◦ It is said that appetizer are the dishes that can truly be
considered Filipino because we are best known for using
our hands to eat the small finger foods that come with
the first course.
History of Appetizer

◦ It can include anything from fish to meat,nuts,chips.


◦ They are often served before dinner or at large family lunches.
What is “Mise en Place”

◦ Is a French term which means”set in place” that is


you have everything ready to cook and in its place.
Perform Mise en Place
1. Identify tools and equipment needed in the preparation of apptizer;
2. Clean, sanitize and prepare tools and equipment baesd on the
required tasks;
3. Classify appetizers according to ingredients; and
4. Identify ingredients according to the given recipe.
Tools and equipment
Other Tools and
Equipment used in
Preparing Appetizers
1. Measuring spoons – used for measuring dry and liquid ingredients
in
small quantity.
2. Measuring cups - used to measure dry ingredients. They come in
various sizes and volume.
3. Glass measuring cup – is usually transparent. It is smooth in inside
with the graduation mark on thr outside to read . This is used for
measuring liquid ingredients like water and oil.
4. Mixing bowls – containers with smooth , rounded interior sufaces
with
no creases to reatin some mixture.
5. Mixing spoon – used for mixing ingredients. It is made of wood in
different sizes and different length if handle.
6. Paring knife
7. Fork – used to combine ingredients.
8. Container of different sizes and
shapes.
9. Cooking range /stoove
10. Refrigerator
11. Strainer/colander
Appetizers are foods stimulate the appetite, through
their attractive apperance, fragrance or appealing flavor.
It is a small piece or a portion of highly seasoned food,
usually served before a meal to induce and stimulate
one’s appetite. It gives appreciation to the good we eat.

A good appetizer, wether hot or cold


should be light and served in small
quantities, Fresh vegetable and salad,
fruit, or meat or even fish can be
made into appetizers.
Classification of Appetizers;
1. Cocktails
◦Are usually juices of
orange, pineapple,
grapefruit or tomatoes
served with cold salad
dressing
2. Hors D’ Oeuvres
◦It refers to small portion og
highly seasoned foods. It is
combination of canapés,
olives , stuffed celery,
pickled radishes, and fish. It
is served on individual
plate when guests are
3. Canapés
◦Are made out of thin slices of
bread in different shapes. The
bread may be toasted, sauteéd
in butter or dipped in well-
seasoned mixture of egg,
cheese, fish, or meat then deep
– fat fry. It is a finger food
◦The larger canapés
are termed as
ZAKUSKIS after
the Chef Zakuski.
5. Petite Salads
◦Are small portions
salad and usually
display the
characteristics found
in most salads.
6. Chips and Dips
◦Are popular
accompaniments to
potato chips, crackers,
and raw vegetables.
Proper consistency in the
preparation is important
7. Fresh Fruit and Vegetables
◦Are the simplest
appetizers. Fruit are good
appetizers because they
give an attractive
appearance, fragrance,
appealing taste and
8. Finger foods
◦Are variety of appetizers
wherein the only
requirement is that you
keep everything small
enough to be picked up
with the fingers and eaten
Canapés
- bite – size open faced
sandwiches consist of tiny
portions of food
presented on baes of
bread, toast, or pastry
easily handled and
Three parts of
Canapés
◦Base – holds the spread
and garnish. Crackers
and toast are firmer and
give a pleasing texture
and crispness to the
canapé.
◦Different types of canapé bases

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