Lesson 2

Prepare
Appetizers(8weeks)
Upon completion of this module
you should able to:
• Identify the origin of appetizers;
• Perform Mise en place;
• Prepare a range of appetizers;
• Present a range of appetizers; and
• Store appetizers.
History of Appetizers
Appetizers were originally introduce by the
Athenians as a buffet in the early third century
B.C. They would serve sea urchins, cockles,
sturgeon, and garlic
Aperitifs came about the Romans and were
classified as a liquid appetizers that typically
contained alcohol. In Addition to inciting hunger
like food appetizers the purposes for aperitifs
were also meant to help imminent digestion
process.
• The word itself "appetizers" as being used in
America and England in the 1860s, is more of a
local flavor than "hors d'oeuvres." For a time
appetizers are served between in the main course
and dessert as a refresher but by the 20th century
they had taken their place as a precursor to the
main course.
• On the other hand it is said that appetizers 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
 Kitchen tools and Equipment
Ball Cutter- sharp edged scoop for cutting outballs of
fruits and vegetables.
Rubber Spatula- used to scrape off contents of bowls
Channel Knife- small hand tool in making garnishes
Spatula- used for manipulating foods like spreading
Wire Whip- used for mixing thinner liquid
Zester- used to remove zest or citrus peels in thin strips
French Knife- for chopping slicing and dicing
• Paring knife- used for trimming and paring fruits
and vegetables
• Butter Curler- used for making butter curls
• Cutting Board- board for cutting fruits and
vegetables
• Kitchen shear- cutting device for ingredients like
scissors
• Potato Masher- design to press potato and cooked
vegetables
• Chiller- for keeping cold foods chilled for service
• Oven- for baking
 Ball Cutter Rubber Spatula Zester Wire Whip

Cutting board Butter Curler Oven

Chiller
 Paring knife
Potato Masher
French Knife

Kitchen Scissors
Spatula
Classification of Appetizers
• Cocktails- are usually juices of orange, pineapple,
grapefruit or tomatoes served with cold salad
dressing
• Hors D' Oeuvres- refers to small portions of highly
seasoned foods
• Canapes- are made out of thin slices of bread in
different shapes
• Relishes/Crudites- pickled item which are raw
,crisp vegetables such as julienne carrots or celery
sticks
• Petite Salads- are small portions of salads and usually
display the characteristics found in most salad
• Chips and Dips- are popular accompaniments to potato
chips crackers and raw vegetables
Fresh Fruits and Vegetables- are the simpliest appetizers
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 with little mess
Canapes- bite-sized open faced sandwiches consist of tiny
portions of food presented based on bases of bread toast or
pastry easil handled & eaten
 Fresh fruits &
Finger foods Chips and dips
vegetables

Petite salad Relishes/Crudites Canapes

Cocktails Hors D'Oeuvres
 Canapes Consists of Three Parts
1. Base- holds the spread and garnish.Crackers and toast
are firmer and give a pleasing texture and crispness to the
canapes.
Suggestion for canape bases are:
-Bread cut outs
-Toast cutouts
-Crackers
-Melba toast
-Tiny unsweetened pastry shells
-Tortilla Chips
-Cup biscuits
-Tiny biscuits
-Polenta cutouts
-Miniature pancakes
• 2. Spread- placed on top of the base so the garnish
sticks to it without falling off.
Three types of spreads
a). Flavored butter- made from softened buttlers with
flavorings
b). Flavored Cream Cheese- made from flavored
butters, except cream cheese is substitute for the
butter
c). Meat or fish salad spreads- made from finely
chopped meat or fish that are spreadable.

3. Garnish- any food item or combintion of 9items

placed on top of the spread which usually gives color,
design, and texture or flavor accent to th canape.