Scribd
Upload
273 views5 pages

Lesson 7

This document outlines learning outcomes and instructions for preparing appetizers. It differentiates between hot and cold appetizers. For cold appetizers, it describes 5 types that can be served: a plate of assorted appetizers, a charcuterie platter, an appetizer platter, assorted appetizers served on small platters, and rich appetizers including items like lobster. The document emphasizes following workplace safety procedures when preparing food.

Uploaded by

Hanna Cruz
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
273 views5 pages

Lesson 7

This document outlines learning outcomes and instructions for preparing appetizers. It differentiates between hot and cold appetizers. For cold appetizers, it describes 5 types that can be served: a plate of assorted appetizers, a charcuterie platter, an appetizer platter, assorted appetizers served on small platters, and rich appetizers including items like lobster. The document emphasizes following workplace safety procedures when preparing food.

Uploaded by

Hanna Cruz
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
You are on page 1/ 5

Prayer

Dear Lord and Father of all, Thank you for


today. Thank you for ways in which you
provide for us all. For Your protection and
love we thank you. Help us to focus our
hearts and minds now on what we are about
to learn. Inspire us by Your Holy Spirit as we
listen and write. Guide us by your eternal
light as we discover more about the world
around us.
We ask all this in the name of Jesus. Amen.
Learning Outcome 2

Prepare a Range of Appetizers

At the end of this lesson, you are expected to:

1. differentiate hot and cold appetizers;


2. prepare a variety of appetizers; and
3. follow workplace safety procedures.
Hot and Cold Appetizers
Hors d’eouvres is often served preceding a meal, they are served as the food
at cocktail parties involving alcoholic beverages.

a. Hot Hors d’oeuvres are served between the soup and fish course. In today’s
shortened menus, they are often served instead of hot entrée. The size and
richness depend upon the composition of menu. Many hot hors d’oeuvres are
suited for serving a small ala carte dishes, and usually described as hot dish.

b. Cold hors d’oeuvres should stimulate appetite, and therefore should always
be served at the first course in the menu. There are five types of cold hors
d’oeuvres and they are served as follows:

 Plate of Hors d’oeuvres may consist of shrimps, smoked beef, poached egg,
Spanish sardines and lettuce, sauce can be served at the side.
 Grisson Platter may consist of two kinds of cold meat, such as ham, smoked beef,
peppered ham. Sauce can be served at the side.

 Hors d’oeuvres Platter - A well-presented platter with a limited choice of simple or


more expensive foods. The basic rules is “small quantity, but big in quality” and at
the same time attractively served. It may consists of shrimps with jelly, asparagus
tip with mushrooms, sardines with onion rings, tomatoes stuffed with salad and
chicken loaf.

 Assorted hors d’oeuvres can be served in special portioned platters with dishes or
even from a serving cart.

 Rich hors d’oeuvres - still a classical form of presentation. Lobster should always
be included. The hors d’oeuvres dish system in conjunction with a silver platter
can be used, but it is also possible to arrange the center pieces on a silver platter
covered with meat jelly and served with accompaniments in a small separate
bowls or container.

You might also like

pFad - Phonifier reborn

Pfad - The Proxy pFad of © 2024 Garber Painting. All rights reserved.

Note: This service is not intended for secure transactions such as banking, social media, email, or purchasing. Use at your own risk. We assume no liability whatsoever for broken pages.


Alternative Proxies:

Alternative Proxy

pFad Proxy

pFad v3 Proxy

pFad v4 Proxy