Introduction to Appetizers
Appetizer - a small dish of food or a drink taken before a meal or the main course of a meal
to stimulate one's appetite.
Appetizers are finger foods usually served before a meal, or in between
mealtimes, and are also called hors d’oeuvres, antipasti, or starters, and may range from
the very simple to the very complex, depending on the occasion and the time devoted to
making them. They’re a common accompaniment to aperitifs, cocktails served before a
meal.
At dinners, banquets and the like, appetizers may be served before a meal.
This is especially common at weddings when it takes time for the wedding party and guests
to get to a reception after the marriage has taken place. Appetizers may be served at long
parties that occur after a regular mealtime. A mid-afternoon party where there is no intent
to serve dinner, or an evening party that occurs after dinner may feature appetizers so that
guests can have the opportunity to snack. Many restaurants feature a range of appetizers
that are ordered just before a meal as a first course.
Characteristics of Appetizers
Appetizers should be big on flavor, small on size and price. The appetizer must have distinct,
piquant flavor and appetite-whetting qualities. Pickled and salted foods, acids, pepper and paprika play a
conspicuous part in their manufacture. Raw oysters and clams, grapefruit, melons and fruit cocktails,
canapes and small sandwiches spread with pastes of sardines, anchovies and caviar, lobster and crabmeat,
pate de foie gras, cheese, olives and other mixtures of high flavor, deviled eggs, small succulent salads,
may all be included without prejudice in the list of appetizers. In parts of the United States, the dinner is
always begun with the salad as the appetizer.
Classification of Appetizers
Cocktails
Hors d’ oeuvres
Canape
Relishes/Crudite
Salads
Soup & Consommé
Chips & Dips
1.Cocktails
Consist of several bite-sized pieces of fish, shellfish, drinks and fruits served with tangy flavored
sauce. They must be fresh in appearance and arranged attractively to have an eye appeal. Various cocktails
are-Juices of orange, pineapple, grapefruit or tomato served with cold salad dressings.
2. Hors d’ oeuvres
are small portions of highly seasoned foods formerly used to precede a meal served either hot
or cold. Simplicity should be the main criteria for making the hors d oeuvres. Although most hors d oeuvres
are served cold, there are also hot ones.
3. Canape
Canape is a bite-sized or two bite-sized finger foods consisting of three parts: a base, a spread
or topping and garnish or garniture. They are savory titbits of food. They could be served hot or cold. The
items should be dainty, petite, fresh, having an eye appeal and colour contrasts. There are no set recipes
for making canapes. Individuals or a combination of several different coloured items are used on the small
fancifully cut pieces of bread, toasted or fried, biscuits, etc. The larger canapes are termed as ZAKUSKIS
after Chef Zakuski.
4. Relishes/Crudité
Relishes/Crudité are pickled items and raw, crisp vegetables such as julienned carrots or celery
sticks. relishes are generally placed before the guest in a slightly, deep, boat shape dish.
5. Salads
They are of small portions and they are usually displaying the characteristics found in the most
salad.
Two types of Salads:
1. Plain salads:
Cucumber salad
Tomato salad
Beetroot salad
2. Compound Salad:
Salad Russe: Dices of mixed vegetables in mayonnaise.
Salad Waldorf: Dices of apple, celery, and walnut, bounded with mayonnaise.
Caesar Salad: Lettuce with vinaigrette dressing along with garlic, croutons, and grated parmesan
cheese.
6. Soup & Consommé
Soup & Consommé include in the appetizer category because they are served in this course
more than ever before.
7. Chips & Dips
Savory dips are popular accompaniments to potato chips, crackers, and raw vegetables. proper
consistency is important for many dips you prepare. it must not be so thick that it cannot be scooped up
without breaking the chip or crackers, but it must be thick enough to stick to the items used as dippers.
