Tools and equipment needed in preparing salads

1. CLASSIFICATION OF
APPETIZER

2. What do filipino say about
appetizers?
“Appetizer ba kamo?
FINGER FOODS yan noh...
Arte niyo naman”.

3. What is an Appetizer?
- Is a food or drink served usually
before a meal to stimulate the
appetite.
- It is prepared into bits and pieces
to enhance the taste buds and
increase the craving for foods.

4. What is an Appetizer?
- It provides a natural transition
to the main meal.
- While waiting for the main
course, the guests can fill lightly
their hungry stomachs with this
kind of food.

5. 1. CANAPE
- are made out of thin slices of bread in
different shapes.
- the bread may be toasted, sautéed in
butter or dipped in a well-seasoned
mixture of egg, cheese, fish, or meat then
deep-fat fried.

6. CANAPE
- they could be served hot or cold. There
are no set recipes for making of
canapés.
- you may create your own combination
of several colored items on the cut
pieces of bread, toasted or fried and
biscuits etc.

7. CANAPE
- the larger canapés are termed as
ZAKUSKIS after the Chef Zakuski.

8. 1.Base
2.Spread
3.Garnish
Canapés Consists of Three Parts

9. Base
– holds the spread and garnish. Crackers
and toasts are firmer and give a pleasing
texture and crispness to the canapé.

11. SPREAD
- placed on top of the base so the garnish
sticks to it without falling off.

12. Three types of spreads
a.)Flavored butter – made from softened
butters with flavorings.

13. b) Flavored Cream Cheese-made from
flavored butters, except cream cheese
substituted for the butter. Mixture of
cream and butter can be used.

14. c) 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.

15. Food items used to decorate
canapés
a) Vegetables, pickles and relishes
Radish slices Pickled onions
Tomatoes Olives
Chutney Parsley
Pickles Asparagus tips
Capers Cucumber slices
Pimiento

16. b) Fish
Smoked oysters
Smoked Salmon
Caviar
Sardines
Shrimp
Tuna flakes
Lobster chunk or slices

17. c)
Meats
Ham
Salami
Roast Beef
Chicken or Turkey

18. d) Cheese, hard cooked egg
slices

19. Guidelines for
Assembling Canapés
1. Good mise en place
is essentials.
In making canapés
especially for large functions, all
bases, spreads and garnishes
must be prepared ahead of
time so that final assembly
may go quickly and smoothly.

20. 2. Assemble as close as
possible to serving time.
Bases quickly become
soggy, and spreads and
garnishes dry out easily.
After placing them in a tray,
cover them lightly with plastic
and held for a short time under
refrigeration. Safe food

21. 3. Select harmonious flavor combinations in
spreads and garnish such as: Mustard and ham
• Lemon butter and caviar
• Pimiento cream cheese and sardines
• Tuna salad and capers
• Anchovy butter, hard cooked egg slice and
olive.

22. 4. Make sure that at
least one of the
ingredients is spicy in
flavor.
- A bland canapé has
little value as an
appetizer.

23. 5. Use high quality
ingredients.
- Leftover can be used for
canapés, but they must be
carefully handled and
stored to retain freshness.

24. 6. Keep it simple.
- Simple meat
arrangements are more
attractive than extravagant
one. Be sure that canapés
hold together and do not
fall apart in the customers
hands.

25. 7. Arrange canapés
carefully and attractively
on trays.
- Each tray should carry

26. 2. Cocktails
- Cocktail appetizers are made of
seafood or fruit, usually with a tart
or tangy sauce. These appetizers
are always served chilled, often on
a bed of crushed ice.

27. Kinds of Cocktail
Appetizers
1. Oysters and 2. Shrimps 4. Lobster
Clams on the half shell

28. Relishes
- Relishes are raw or pickled vegetables
cut into attractive shapes served as
appetizer.