After going through this lesson, you are expected to:

a. differentiate hot and cold appetizers;

b. classify appetizers according to its ingredients;
c. distinguish appetizer as part of course meals; and
d. produce hot appetizer dish.
 Appetizers

Starters

Entree Hors d’oeuvres

Filipino Appetizers
 Filipino Appetizers
Eating appetizers in Philippine setting is uncommon because unlike other
countries, courses of meal is not strictly considered. Appetizers are just served
during banquets, buffets, and restaurant meal.

side dishes snacks

main dish

“pulutan”
 Appetizers are types of food that stimulate the appetite,
through their attractive appearance, fragrance, or appealing
flavor. meal.

It is a small pieces or portions of highly seasoned food,

usually served before a meal to induce and stimulate one’s
appetite.

Appetizer is the first one to be eaten on a full course meal.

It gives appreciation to the food we eat.

Appetizer VS. Hors d’oeuvres
Hors d’oeuvres which is generally a one-
bite item that is either stationary or passed
and served separate from or prior to a
meal. It is also called finger food because it
commonly does not required utensils to be
eaten.

Appetizers, on the other hand, appear as

the first course when seated at the table
and are often slightly larger.
Hot appetizers are served warm
and are often bite-sized. These
appetizers can be either finger foods
and snack type foods or small
portions of main course dishes, such
as miniature sandwiches. Popular hot
appetizers include chicken wings, mini
quiches, mini tacos, meatballs,
nachos, onion rings, and potato skins.
Hot appetizers can also include some
dips and even gourmet offerings, such
as cheese fondue.
Hot appetizers are being served while
they are still hot and expected to be
consumed as soon as they are served.
Most of the time soup-based, made from
bread, fried meats and other sizzling
foods. Some people prepared to have hot
appetizers because they believe that it has
great impact to their moods most
especially to their stomachs as they move
further into eating their main course. It
give them the feeling of satisfaction
and the eagerness to eat well.
Cold appetizers are being
served in lower temperatures.
These are made from fresh
seafoods, food wraps and dip-
based finger foods, particularly
fruits and vegetables. In some
restaurants, bars, pubs, hotels
and in our home, there are
recipes of cold appetizers which
makes our meal mouth
watering and tasty
When selecting appetizers, always consider some important
things :

❑ TYPE OF OCCASION
-wedding celebrations
-family/friends gathering
-business dinner/events
When selecting appetizers, always consider some important
things :

❑ MENU

is a list of food or drink

items available for purchase,
or a list of food or drink
items that will be served.
When selecting appetizers, always consider some important
things :

❑ NUMBER OF GUESTS
-the number of attendees to
be served is important in
order to estimate the portion
size and numbers of
appetizers to be prepared
When selecting appetizers, always consider some
important things :
❑ TIME NEEDED TO
PREPARE EACH
COURSE
- Always choose those foods that can be
made ahead of time and frozen, then
heated at the last minute, are good
choices. When appetizers seems to be
the main menu feature, plan a wide
variety.
When deciding to make hot and cold appetizers, you may
consider the following:

Amount of space available in

1 the refrigerator or oven.
When deciding to make hot and cold appetizers, you may
consider the following:

Make dips and spreads ahead

2 of time or in advance.
When deciding to make hot and cold appetizers, you may
consider the following:

Serve hot appetizers in stages,

3 or batch by batch.
When deciding to make hot and cold appetizers, you may
consider the following:

Use electric plates or chafing

4 dishes for keeping the food
warm.
When deciding to make hot and cold appetizers, you may
consider the following:

5 Offer a variety of contrasting

colors, textures and flavors.
When deciding to make hot and cold appetizers, you may
consider the following:

6 Don’t be afraid to serve exotic

or spicy appetizers.
When deciding to make hot and cold appetizers, you may
consider the following:

Consider the length of time the

7 guests will remain.
No matter what appetizers you choose to serve,
remember to keep hot foods hot and cold foods
cold.
 Canape
CANAPE - are open-face bite
size food that consist of a small
piece of bread (sometimes
toasted), puff pastry, or a
cracker topped with some
savory food, held in the fingers.
 Cocktail
COCKTAIL - they are generally
served chilled and could be
liquid or solid form. It may be a
juice or seafood like shrimps,
crabs, or lobsters cut into bite
sized mixed with tart or tangy
sauce. Such cocktails are
always served well chilled, often
on a bed of crushed ice.
 Cold Cuts
- salami, hotdog, cut sausages,
commonly skewed on toothpick
with other ingredients.
 Relishes
RELISHES- The term relish covers
two categories of foods: raw
vegetables and pickled items.
CRUDITES - (pronounce as kru di
tei) – are assorted raw and crisp
vegetable commonly cut into sticks
such as carrots, celery, and served
with a dip.
PICKLES - preserved vegetables
and fruits are served as relishes.
 Petite Salad

PETITE SALAD - are

small portion salad consist
of base, body, and
garnish.
 Chips and Dips

CHIPS AND DIPS –

consist of chips or crisps
that are scooped up on a
dip which is a savory
creamy mixture.
 Fresh Fruits
FRESH FRUITS - are the
simplest appetizer. Fruits are
good appetizers because they
give an attractive appearance,
fragrance, appealing taste,
and delicious flavor.
 Soup
SOUP - are consider
appetizer if it has light
ingredients and served in
smaller portion.
 Dumplings
DUMPLINGS - termed as
“Chinese Appetizers”, is a
delicious, bite-sized food that is
made of savory ingredients
wrapped in dough and cooked.
Chinese dumplings can be
steamed, boiled, or fried.Siomai
and lumpiang shanghai are
typical examples of those.
 Vol-au-vent
VOL-AU-VENT - Small puff
pastries filled with flavorful food.
The puff pastry used for vol-au-
vent usually looks likea small pot
with a lid and is filled with a
cream-sauce based filling of
vegetables, chicken, fish or other
meat
 Hors D’oevres
HORS D’OEUVRES –
Commonly called “finger
food”. It is served on
individual plate when
guests are seated.
Sometimes this is simply
placed on a platter and
passed around.Hors
d’oeuvres are served cold
or hot.
 Miscellaneous Hors d’oeuvres
ANTIPASTO- an Italian appetizer
typically consists of olives, anchovies,
cheese, and cured meat.
CAVIAR - salted roe (egg) of sturgeon
fish served with its own accompaniments
BRUSCHETTA (broosket ta)- slice of
ANTIPASTO CAVIAR Italian bread that is toasted, rubbed with
brushed garlic, and drizzled with olive oil,
served with toppings like canape
TAPAS - a small food item intended to be
eaten with wine or other drinks usually in
bars. They are served in a small portion
intended to be eaten immediately.

BRUSCHETTA TAPAS
Characteristics of a good
Appetizer
Characteristics of a good Appetizer

● Should stimulate the appetite

● Easy to eat
● Served in small portion
● Has a good tasty flavor
● Must compliment the main course
Course Meal
It is a meal featuring multiple courses.

The basic full course meal consists of three or four courses.

Full course meals normally begin with

precursors to a main dish, such as an
appetizer like soup, followed by the
main course(s), and they are finished
off with sweets, coffee, and tea.
● APPETIZER - First to be served, small portion and
should stimulates appetite
● MAIN-COURSE -the most substantial part of the
meal
● DESSERT - something sweet that gives closure to
the meal.
The most basic full course meal is made up
of 2 or 3 of the following courses: an
appetizer, a main dish, and a dessert.
However, meals can feature more courses
such as the following:

● A three-course meal usually has an

appetizer, a main course, and a dessert.
● A four-course meal might include a
soup, an appetizer, a main course, and
dessert.
● A five-course meal can include a soup,
an appetizer, a salad, a main course,
and a dessert.