Classification of Appetizers

Style of Canapes
1. Banquet Style- this is design simply but can be produced in large quantity. This type of canape is
made from less expensive food which is usually sold for lower price.
2. Ala carte- individually prepared canapes which comes in complex designs. Premium ingredients
are added making it expensive than the banquet style. Ala carte canapes are made especially
occasions.
B. Hors d’oeuvres
These are appetizers serve either hot or cold, smaller in portion size and be eaten with fork or
fingers
C. Cocktails
Are usually juices of orange, pineapple, grape fruit or tomatoes served with cold salad dressing. It
may be in the form of fruit or vegetable juice mixed with little alcohol beverage or seafood like
shrimps, crabs or lobster serve with slightly seasoned sauce.
D. Relishes
Are pickled item which are raw, crisp vegetables such as julienne carrots or celery sticks. Relishes are
generally placed before the guest in a slightly, deep, boat shape dish.
E. Petite Salad
Are small portion of salad and usually display the characteristics found in the most salad
F. Chips and Dips
Are popular accompaniment to potato chips, crackers and raw vegetable. Proper consistency in the
preparation is important for many dip. 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.
G. Fresh fruits and Vegetables
Are the simplest appetizers. Fruits are good appetizers because they give an attractive appearance,
fragrance, appealing taste and delicious flavors.
H. 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.
Choose only the letter of the correct answer.
1. These are raw or pickled vegetables cut into attractive shapes served as appetizers.
a. Cocktails
b. Chips and dips
c. Canape
d. Relishes
2. These are appetizers served hot or cold in smaller portion size and can be eaten with fork or
fingers.
a. Hors d’eouvres
b. Canape
c. Relishes
d. Cocktail
3. Refers to an open faced sandwich may be topped with endless variety of ingredients.
a. Cocktail
b. Chips and dips
c. Canape
d. Relishes
4. Are usually juices of orange, pineapple, grapefruit or tomatoes served with cold salad dressings.
a. Cocktail
b. Chips and dips
c. Canape
d. Relishes
5. Are small portion of salad and usually display the characteristics found in the most salad.
a. Cocktail
b. Canape
c. Relishes
d. Petite salad
Answer key:
1. D
2. A
3. C
4. A
5. D
Methods of Preparing Appetizers
Preparing Ingredients for Appetizers
Possible variations of appetizers are almost limitless. They can involve the preparations of marinated
meat, fish, seafoods, fruits or vegetables. Below are the procedures on hot to prepare some of the
ingredients to be used in making appetizers.
Washing Fruits and Vegetables. Wash all produce slightly in warm running water. Scrub root vegetables
such as potatoes to remove any dirt. If there are several items to be washed, put them in a colander and
rinse them together.
Peeling and trimming. To peel skins of firm fruit, use vegetable peelers away from you. With a sharp
knife, trim off any tough or dirty stems and root ends. If there are brown spots or bruises cut them off.
Cracking Eggs. Tap the egg firmly on a flat surface until the shell cracks. Hold one end of the egg pull the
shelves halves apart over a small clean bowl. Throw away the shell.
Zesting and Juicing Citrus. To remove the zest of a citrus fruit , firmly rub it over the grating teeth of a
grater-shedder using short strokes. Do not use too much pressure or you will dig into the bitter white
pith underneath. To get the juice of the citrus, simply roll under your palm the fruit a few times then cut
crosswise. Then squeeze it.
Chopping chocolate. Place the chocolate piece flat on a clean dry cutting board and used a serrated knife
and cut small chunks off the edge of the chocolate.
Choosing the Appetizers
1. Vary the number of selection on the number of the guest.

2. Pick from the the different appetizers families.
3. Complement the main course
4. Consider the aesthetics
5. Include at least one convenience item
Preparing the Appetizers
1. Prepare enough for your guest

2. Cook in advance
3. Create appealing display
Serving the Appetizers
1. Know when to serve the Appetizers

2. Serve some appetizers on trays
3. Clear room around the simple appetizers
4. Set drinks as well
Recipes of Appetizers
Salmon and Cucumber Bites
Purpose: to prepare salmon and cucumber bites
Tools/Equipment Needed:
 Chopping board
 Spatula
 Bread knife
 Mixing bowl
Ingredients needed:
1 (12inch) cucumber
1 teaspoon freshly grated lemon juice
2 teaspoon fresh lemon juice
4 ounces crème
1/8 teaspoon pepper
4 ounces pre-packaged smoked salmon, cut into inch-long strips
2 teaspoon fresh dill, chopped, for garnish
Steps/Procedure:
Peel and slice cucumber into ¼ inch slices
In a bowl, mix lemon zest, lemon juice, crème and pepper
To assemble, top a cucumber slice with a strip of salmon
Garnish with dill

Classification of Appetizers

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Classification of Appetizers

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Style of Canapes

F. Chips and Dips

G. Fresh fruits and Vegetables

Preparing Ingredients for Appetizers

Choosing the Appetizers

1. Vary the number of selection on the number of the guest.

Preparing the Appetizers

1. Prepare enough for your guest

Serving the Appetizers

1. Know when to serve the Appetizers

Salmon and Cucumber Bites

Purpose: to prepare salmon and cucumber bites

1 teaspoon freshly grated lemon juice

2 teaspoon fresh lemon juice

1/8 teaspoon pepper

4 ounces pre-packaged smoked salmon, cut into inch-long strips

2 teaspoon fresh dill, chopped, for garnish

Peel and slice cucumber into ¼ inch slices

In a bowl, mix lemon zest, lemon juice, crème and pepper

To assemble, top a cucumber slice with a strip of salmon

Garnish with dill

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