TLE 9 - Lessons 3-5
TLE 9 - Lessons 3-5
TLE 9 - Lessons 3-5
Types of Spreads
● Flavored butter- made from softened butters with
flavorings
● Flavored Cream Cheese - made from flavored butters,
except cream cheese is substituted for the butter. Mixture of
cream and butter can be used.
● Meat or Fish salad spreads – made from finely chopped
meat or fish that are spreadable. Seasons should be
checked carefully to make the spread more stimulating to the
appetite.
3. Garnish – 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. mmmmmmmmmmmmmmm
ANTIPASTO
- Is a traditional Italian appetizer which
includes a variety of cured meats,
cheeses, olives, and sometimes
seafood.
CURED MEATS –
Salami, prosciutto,
bologna, boiled ham
SEAFOOD ITEMS
– Canned items like
sardines, anchovies,
and tuna.
CHEESES –
provolone, mozzarella
2. BRUSCHETTA
-Slice of Italian
bread that is toasted,
rubbed with brushed
garlic, and drizzled
with olive oil, served
with toppings like
canapés.
3.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.
5. AMUSE BOUCHE -
Anything that can be
served in a tiny portion
can be served as an
amuse bouche like salads,
soups, and little portions
of meat, fish or vegetables
with few drops of sauce or
garnish.
PREPARE A RANGE OF
APPETIZERS
HOT AND COLD
APPETIZERS
a. HOT HORS D’OEUVRES – are served
between the soup and the fish course. In
today’s shortened menus, they are often
served instead of hot entrée. The size and
richness depend upon the composition of
menu. Many hot hors d’oeuvres are suited
for serving a small ala carte dishes, and
usually described as hot dish.
b. COLD HORS D’OEUVRES – should
stimulate appetite, and therefore
should always be served at the first
course in the menu.
RECIPE OF APPETIZERS
STEPS/PROCEDURE
1. Trim crusts from unsliced Pullman loaves. Save trimmed
crusts to be used as breadcrumbs.
2. Cut the bread horizontally into slices ¼ inch thick.
3. Toast slices in the oven.
4. Cool the toast.
5. Cover with a thin, even layer of spread and cut into desired
shapes with a knife. Make the cuts neat and uniform.
Alternately, cut the toasts into desired
shapes with small cutters and reserve the
trim for breadcrumbs. Spread each cutout
with desired topping.