AppetizersAppetizers are small portion of food items, serve, as the first course to stimulate the appetite. They may be serve in liquid or solid form. It is important that an appetizer should be colorful, dainty, decorated and well presented.

Categories

Cocktails canapés

Hors d’oeuvres Petite salads

Cocktails They are generally serve chilled and could be in a liquid form or solid.

Juices of fruit or vegetable or seafood, cut into bite size, mixed with Worcestershire sauce and lemon juice, jal jeraa. They must be fresh in appearance and arranged attractively to have an eye appeal.

Types of cocktail 1)Juices:- orange, pineapple, grapefruit, tomato, serve with cold.2) Mixed fruit cocktail:- dice of pineapple, orange, grapefruit, and

grape serve with lemon juice squeezed on top. A cherry placed in the middle, serve in the cocktail glass.

3) Grape fruit:- cut in half the segments loosened with grape fruit knife, placed in a grape fruit cup, cherry placed in the centre and castor sugar serve separately.

4) Shellfish cocktail:- (prawns, shrimps, craps) dices of cooked shellfish, placed on shredded lettuce in a cocktail glass, cocktail sauce poured on the top, garnish with wedges of tomatoes, slice of boiled egg, lemon slice and parsley.

5) Florida cocktail:- orange & grape fruit segments, orange & grape fruit juice poured on the top. A cherry placed on top.

Point for the serving and presenting of cocktail

1) Cocktail should be served well chilled, they could be single or assorted.

2) The fruit should be cut in an attractive manner into segments, balls, or dices.

3) The ingredients should be arranged in an attractive manner to create an eye appeal, the cherry should be place o n top.

4) If green are used they should be crisp.5) Cocktail should be served in cocktail glasses.

Canapés Canapés are savory tidbits food. They could be serve hot & cold. The

items should be dainty, petite, fresh, having an eye appeal & color contrasts. There are not set recipes for the making of canapés.

Individual or combination of several different colored items are used on the small fancifully cut pieces of bread, toasted or fried, and biscuits etc. the preparation of canapes one should have an artistic sense, imagination, skill, & presentation.

Different butter spreads could be used, decorated and garnished with pepper, hard boiled eggs, gherkins, cucumber, olives, parsley, chervil, the base should be bread, toast, crackers, melba toast, biscuits, etc.

hot canapés are made similar to cold variety, but they are not garnished as highly. Canapés could be served as hors d’oeuvre course, for tea, cocktails, during the evening entertainment. Canapés are eaten by hand

Point to be observed for the preparation of canapés

1) The canapé spread should be colorful, butter or mayonnaise mixed with color ingredients.

2) The bread should be cut into thin slice.3) Toast fancifully cut, pieces of bread on the both side or

it will become soggy.4) Use differently breads, brown, white, rye, colored bread

to give a variety.

Hors d’oeuvers The origen of horsd’oruvres has been traced back to the romans who

enjoy eating spicy food before a big dinner.Horsd’oeuvres are to stimulate the appetite, so that presentation and

taste is very important. Simplicity should be the watchword. They could be made with leftover and fresh items so that they look appealing to the customers. the taste should determine the selection. Although most horsd’oeiuvers are served cold and hot .

Caviar Smoked salmon Plovers eggs

Oyster

foie gras Pate de foie

cold asparagus egg mayonnaise Fish mayonnaise

stuffed eggs cauliflower Portuguese

tuna marinette

Petite Salads They are dainty, artistically arranged and consist of a base, body and

garnish. As an appetizer. Salad are served in small quantities. the preparation of salad for hors d’oevres can be left to

ones imagination, the variety is endless and almost everything in the kitchen can be used for them. Some of the salads used as a hors d’oeuvre course are;

Name Ingredients

Salad Nicise Tuna fish, tomato, anchovy fillets, cut in cube mixed withvinaigrette dressing.

Potato salad Cubed boiled potatoes or slice, chopped onion mixed with vinaigrette dressing..

Apple & tomato salad

Cube of potatoes & apples mixed with mayonnaise.

Meat salad Boiled meat, chopped onion, boiled eggs and blanched tomatoes, chopped parsley. Mixed with vinaigrette dressing.

Indian rice salad

Boiled rice, chopped onions, mixed with mayonnaise.

Peas & rice salad

Equal part of rice & green peas mixed with vinaigrette dressing

Prof. Pravin Rathod