1.
Introduction
Appetizers are finger foods usually
served prior to a meal, or in between
mealtimes, and are also called hors
d’oeuvres, antipasti, or starters.
Appetizers are a common
accompaniment to aperitifs, cocktails
served prior to a meal.
At dinners, banquets and the like,
appetizers may be served prior to 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. Hors d’oeuvres may also be
served at long parties that occur after a
regular meal time. A mid-afternoon
party where there is no intent to serve
dinner, or an evening party that occurs
after dinner, may also feature them so
that guests can have the opportunity to
snack.
They’re an especially good idea when
guests are consuming alcohol, since they
help to cut down on alcohol absorption.
Additionally, many restaurants feature a
range of finger foods that are ordered just
prior to a meal as a first course.
BRIEF HISTORY
13th Century 14th-17th Century 18th Century 19th Century
Physicians
Appetizer and Hor
recommended
D’oeuvre in French
eating small The word itself
were originally Appetizer had
morsels of salty “Appetizer” started
introduced by the taken their place
meats prior to a being used in
Athenians as a as a precursor to
meal to prepare America’s and in
buffet but were not the main course.
the digestive England.
followed up with
system to ensure
Main Course.
proper digestion.
Classification of Appetizer
2. 4. 6. Chips
Cocktails Relishes and dips
1. 3. Hors 5. Petit 7. Fruits
Canape D’ Salad and
Oeuvre Vegs
Canape
------are made from thin slices of
bread in different shapes. The bread
may be toasted, sautéed in
butter or dipped in a well-seasoned
mixture of egg, cheese, fish, or
meat then deep-fat fried. Bite-size
open faced sandwiches consist of
tiny portions of food presented on
bases of bread, toast, or pastry
easily handled and eaten. They
could be served hot or cold.
The larger canapés are
termed as ZAKUSKIS after
Chef Zakuski.
Salmon Canape
Ham and tomato
canape
Parts of Canape
BASE
It holds the spread and garnish. Crackers
and toasts are firmer and give a pleasing
texture and pleasing texture and crispness to
the canapé.
SPREAD
It adds moisture and taste to
canapés
Three types of spreads
a.) Flavored butter – made from
softened butters with flavorings.
b.) Flavored Cream Cheese-made
from flavored butters.
c.) Meat or Fish salad spreads –
made from finely chopped meat or
fish that are spreadable.
BODY (Toppings)
It is the main ingredient of
canape. The color and flavor
must compliment the base and
garnish.
Garnish
Is any food item or combination of items placed on top of the
spread which usually gives color, design, and texture or flavor
accent to the canapé.
a.) Vegetables, pickles and relishes Radish slices pickled
onions Tomatoes Olives Chutney Parsley Pickles
Asparagus Tips Capers Cucumber slices Pimiento
b.) Fish Smoked oysters Smoked Salmon Shrimp Caviar
Tuna Flakes Sardines Lobster chunks or slices
c.) Meats Ham Salami Roast Beef Chicken or Turkey
d.) Cheese, hard cooked egg slices.
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.
Hors D’ Oeuvre
(1)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.
(2) a small bit of appetizing food, as spicy meat, fish, cheese, or a
preparation of chopped or creamed foods, often served on crackers
or small pieces of toast, for eating at cocktail parties or other
gatherings where drinks are served with no other food.
Miscellaneous of hors d ‘oeuvres
Antipasto is traditionally thought of as the first
You can Resize without course of an Italian meal and contains an
ANTIPASTO
losing quality
You can Change Fill
assortment of cold items such as cured meats,
Color & cheeses, olives and vegetables.
Line Color
BRUSCHETTA
TAPAS
FREE
CAVIAR
PPT
TEMPLATES
BOUCHE
www.allppt.com
Miscellaneous of hors d ‘oeuvres
Slice of Italian bread that is toasted, rubbed with
You can Resize without garlic, and drizzled with olive oil, served with
losing quality
ANTIPASTO toppings like canape.
You can Change Fill
Color &
Line Color
BRUSCHETTA
TAPAS
FREE
CAVIAR
PPT
TEMPLATES
BOUCHE
www.allppt.com
Miscellaneous of hors d ‘oeuvres
Small food items intended to be eaten with wine or
You can Resize without other drinks usually in bars. They are served in a
losing quality
ANTIPASTO small portion intended to be eaten immediately.
You can Change Fill
Color &
Line Color
BRUSCHETTA
TAPAS
FREE
CAVIAR
PPT
TEMPLATES
BOUCHE
www.allppt.com
Miscellaneous of hors d ‘oeuvres
Salted roe, or eggs, of the sturgeon. Any product
You can Resize without labeled caviar must come from sturgeon. Roe from
losing quality
ANTIPASTO any other fish must be labeled as such (white fish
You can Change Fill
Color & caviar)
Line Color
BRUSCHETTA
TAPAS
FREE
PPT CAVIAR
TEMPLATES
BOUCHE
www.allppt.com
Miscellaneous of hors d ‘oeuvres
A tiny appetizer or hors d’ oeuvres offered to
You can Resize without guests seated at their tables either before or after
losing quality
ANTIPASTO they have ordered from the menu. It is an
You can Change Fill
Color & opportunity to showcase an aspect of the chef’s
Line Color
cooking style and talent and to welcome the guest.
BRUSCHETTA
TAPAS
FREE
CAVIAR
PPT
TEMPLATES French:
BOUCHE
www.allppt.com
Mouth
Amuser
Relishes or
Crudité
Pickled items which are raw, crisp vegetables such as
julienne carrots or celery sticks. These are known as
crudités (croo-dee- tays). Cru in French means “raw”.
Common bite size, cut raw vegetables served with dips are:
Celery, Radishes, Green and Red pepper, Zucchini,
Cucumber, Cauliflower, Broccoli florets, Broccoli
Stems, Cherry, Tomatoes, Carrots, Scallions
Petit Salad
Are small portions and usually display the
characteristics found in most salads.
Chips and Dips
are popular accompaniments to potato chips, crackers,
and raw vegetables. Proper consistency in the
preparation is important for many dips. 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.
Fruits and Vegs
Are the simplest appetizer. Fruits are good appetizers because they give an attractive
appearance, fragrance, appealing taste and delicious flavor. Since appetizers should
always be easy to pick up with the fingers, it should never be drippy or messy, so you
need to avoid certain fruits or veggies (for example, chunks of avocado or watermelon
are probably not the best appetizer choices)
