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    Appetizer Lesson 2: Quarter 2 8 Weeks

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    Edrian Cjap
    This document provides information about different types of appetizers. It discusses the history of appetizers dating back to Ancient Greece and Rome. Various cultures such as Americans, English, and Filipinos are described in terms of their traditions around appetizers. Specifically, seven common types of appetizers are defined: 1) cocktails, 2) hors d'oeuvres, 3) canapés, 4) relishes/crudités, 5) petite salads, 6) chips and dips, and 7) fresh fruits and vegetables. Details are provided about ingredients and preparation methods for different appetizer items.

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    © All Rights Reserved
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    Appetizer Lesson 2: Quarter 2 8 Weeks

    Uploaded by

    Edrian Cjap
    100 views52 pages
    This document provides information about different types of appetizers. It discusses the history of appetizers dating back to Ancient Greece and Rome. Various cultures such as Americans, English, and Filipinos are described in terms of their traditions around appetizers. Specifically, seven common types of appetizers are defined: 1) cocktails, 2) hors d'oeuvres, 3) canapés, 4) relishes/crudités, 5) petite salads, 6) chips and dips, and 7) fresh fruits and vegetables. Details are provided about ingredients and preparation methods for different appetizer items.

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    This document provides information about different types of appetizers. It discusses the history of appetizers dating back to Ancient Greece and Rome. Various cultures such as Americans, English, and Filipinos are described in terms of their traditions around appetizers. Specifically, seven common types of appetizers are defined: 1) cocktails, 2) hors d'oeuvres, 3) canapés, 4) relishes/crudités, 5) petite salads, 6) chips and dips, and 7) fresh fruits and vegetables. Details are provided about ingredients and preparation methods for different appetizer items.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    100 views52 pages

    Appetizer Lesson 2: Quarter 2 8 Weeks

    Uploaded by

    Edrian Cjap
    This document provides information about different types of appetizers. It discusses the history of appetizers dating back to Ancient Greece and Rome. Various cultures such as Americans, English, and Filipinos are described in terms of their traditions around appetizers. Specifically, seven common types of appetizers are defined: 1) cocktails, 2) hors d'oeuvres, 3) canapés, 4) relishes/crudités, 5) petite salads, 6) chips and dips, and 7) fresh fruits and vegetables. Details are provided about ingredients and preparation methods for different appetizer items.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    of 52

    APPETIZER

    lesson 2
    quarter 2
    8 weeks

    Its in your mouth not in your head-


    Why appetizers is the word to be used ?...
    Look back from the History ..
    Who introduced appetizers in early 3rd Century B.C. ?

    - The ATHENIANS
    What kind of appetizers they served?
    - Seaurchins , Cockles , Sturgeon ,
    Garlic
    What to learn with APPETIZERs
    1. History of Appetizer
    2. Tools and Equipment in preparing appetizers
    3. Classification of Appetizers
    4. EXAMPLES OF APPETIZERS ( with materials/ ingredients)
    a. Canapés
    b. Cocktails
    c. Relishes
    d. Miscellaneous hors d ‘oeuvres
    What thus the ROMAN EMPIRE tells about Appetizers?
    - They were known for LIQUID appetizers ; APERITIFS
    What is the content of Aperitifs and what is its purpose ?
    - Aperitifs has Alcohol content
    - It adds inciting hunger to a person
    -It also help with the imminent digestion process
    Is this type of Appetizer still in practiced nowadays ?
    - Yes .
    - Typically with the company of FOOD APPETIZERS
    What thus the AMERICANS and ENGLAND
    people tells about APPETIZERS ?
    - Rather than to say hors d’oeuvres , they
    prefer to use appetizer
    When did they serve the appetizers ?
    - Between main course and dessert as
    REFRESHER
    Ano naman ang sinabi ng mga FILIPINO tungkol sa APPETIZERS ?

    “ Appetizers ba kamo ?
    FINGER FOODS yan noh..
    Arte nyo naman”.
    Appetizers can include anything from FISH ,
    MEAT , NUTS ,and CHIPS
    ---------- sharpen your mind------- .. Take a 5
    minutes break .. And prepare a ¼ sheet of
    paper.
    Short quiz ..
    Matching Type . Choose the letter of your answer.

    1. ATHENIANS a. Finger foods


    2. ROMAN EMPIRE b. sea urchins
    3. AMERICANS c. liquid appetizers
    4. ENGLAND PEOPLE d. served between main course and
    dessert
    5. FILIPINO
    What can you say about this terms , explain
    your answer with great sense of humor.
    6. Aperitifs
    7. hors d’oeuvres
    8. Imminent digestion process
    9. Appetizers
    10. Finger Foods
    Next topic ….
    Read and explain..
    SHARP EDGE
    SCOOP FOR
    CUTTING OUT
    BALLS OF FRUITS
    AND VEGETABLES .

    BALL CUTTER
    Read and explain..

    USED TO SCRAPE
    OFF CONTENTS OF
    BOWLS.

    RUBBER
    SPATULA
    Read and explain..

    SMALL HAND
    TOOL IN MAKING
    GARNISHES .

    CHANNEL
    KNIFE
    Read and explain..

    USED FOR
    MANIPULATING
    FOODS LIKE
    SPREADING.

    SPATULA
    Read and explain..

    USED FOR MIXING


    THINNER LIQUIDS.

    WIRE WHIP
    Read and explain..

    USED TO REMOVE
    ZEST OR CITRUS
    PEELS IN THIN
    STRIPS .

    ZESTER
    Read and explain..

    FOR CHOPPING ,
    SLICING AND
    DICING .

    FRENCH KNIFE
    Read and explain..

    USED FOR
    TRIMMING AND
    PAIRING FRUITS
    AND VEGETABLES.
    PAIRING
    KNIFE
    Read and explain..

    USED FOR
    MAKING BUTTER
    CURLS.

    BUTTER
    CURLER
    Read and explain..

    BOARD FOR
    CUTTING FRUITS
    AND VEGETABLES .

    CUTTING
    BOARD
    Read and explain..

    CUTTING DEVICE
    FOR INGREDIENTS
    LIKE SCISSORS

    KITCHEN
    SHEARS
    Read and explain..

    DESIGNED TO
    PRESS POTATO
    AND COOKED
    VEGETABLES .

    POTATO
    MASHER
    Read and explain..

    FOR KEEPING
    COLD FOODS
    CHILLED FOR
    SERVICE .

    CHILLER
    Read and explain..

    FOR BAKING

    OVEN
    IDENTIFY THE USED OF THE TOOLS
    THAT I WILL SHOW YOU.
    CRITERIA 4 3 2 1

    CLEAR Exceptionally clear, Generally clear , able Lacks clarity , difficult Unclear , Impossible to
    easy to follow to follow to follow follow

    CONCISE The explanation posed The explanation posed The explanation posed The explanation and
    and methods used are and methods used are and methods used are methods used are
    advanced . appropriate somewhat simple inadequate

    COMPHREHENSIVE Thorough and Substantial Partial or not Misunderstanding or


    comprehensive explanation comprehensive serious misconception
    explanation explanation on the explanation

    RELEVANT Highly Relevant Generally Relevant Somewhat Relevant Irrelevant


    Identify the used of the following
    tools
    Ball Cutter
    Wire Whip
    Rubber Spatula
    Zester
    Potato masher
    Next topic ….
    1. Cocktails
    Usually Juices of Orange , Pineapple , grapefruit
    or tomatoes served with Salad dressings .
    It may be in the form of a FRUIT or VEGETABLE
    juice mixed with Alcoholic beverages
    Or Seafood like shrimps, crabs , or lobsters
    served with slightly seasoned sauce.
    Search on how to make …

    Cold Salad Dressings :


    Juices of Fruits or Vegetables
    + Alcoholic Drinks
    Seasoned Sauce : Sea foods
    2. Hors D’ Oeuvres

    “OR Derv” –
    pronounce like this.
    Hors D’ Oeuvres is small portion
    highly SEASONED FOOD ,it is a
    combination of CANAPe’s ,
    OLIVES, STUFFED CELERY ,
    PICKLED RADISHES , and fish
    CANAPE’S Olives
    RADISH

    CELERY
    –It is served on individual plate
    when guest are seated .
    –Sometimes this is simply placed on
    a platter and passed around
    –Hors D’ Oeuvres are served HOT or
    COLD .
    3. Canape’ – pronounced as canapei
    They are made of SLICES OF BREAD in
    different shapes .
    The bread may be toasted, sautéed in
    butter or dipped in well –seasoned
    mixture of egg, cheese, fish, or meat
    then deep-fat fried .
    It is a finger food consisting of three
    parts :
    BASE
    SPREAD
    TOPPINGS or GARNISH
    They could be served HOT or
    COLD

    There are no set recipes for


    making of CANAPE’s .
    You may create your own COMBINATION of
    several different colored items on the cut
    pieces of bread , toasted or fried biscuits
    etc.

    The larger canapes are Termed ZAKUSKIS


    after the chef Zasuski
    Peach and Prosciutto Canapés
    Asparagus-Blue Cheese
    Canapés
    4. Relishes / Crudites
    These are pickled items which are RAW ,
    CRISP VEGETABLES such as julienne carrots
    or celery sticks.
    Relishes are placed before the guest in a
    slightly , deep, boat shape dish.
    5. Petite Salad
    It is just a small portion and
    usually display the
    characteristics found in most
    salad.
    6. Chips and Dips
    Chips and dips are the most 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 chips or crackers , but it must be
    thick enough to stick to the items used as dippers.
    7. Fresh Fruits and Vegetables

    These are the simplest appetizers .


    Fruits are good appetizers because
    they give an attractive appearance ,
    fragrance, appealing taste and
    delicious flavor

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