COOKERY M ODULE 3

DokAlternatiboRESEARCH AND DEVELOPMENT FOUNDATION, INC.
Parallel St., Sugar Road, Brgy.Tiguman, Digos City
COOKERY
NCII
MODULE 3
PREPARE APPETIZERS
UNIT OF COMPETENCY: PREPARE APPETIZERS
UNIT CODE : TRS512329
UNIT DESCRIPTOR : This unit deals with the skills and knowledge required in
preparing and presenting hot and cold appetizers
Perform Mise en place
Nominal Duration
Assessment Criteria
1.1 Tools, utensils and equipment are cleaned, sanitized and prepared based on the
required tasks
1.2 Ingredients are identified correctly, according to standard recipes, or enterprise
requirements
1.3 Ingredients are assembled according to correct sequence, quality and
specifications required
1.4 Ingredients are prepared based on the required form and time frame
1.5 Frozen ingredients are thawed following enterprise procedures.
1.6 Where necessary, raw ingredients are washed with clean potable water.
Appetizer
An appetizer is a small first course of an overall meal.
Common examples include: shrimp cocktail,
calamari, salad, potato skins,mussels, bruschetta
or cheese and crackers. An appetizer may also be very
elegant in some restaurants.
Hors d'oeuvre ; French: hors d'uvre , literally "apart from the [main] work") or the first course,
are food items served before the main courses of a meal.
Use
Assortment of hors d'oeuvres
Deviled eggs are a cold hors d'oeuvre
If there is an extended period between when guests arrive

and when the meal is eaten (for example during
a cocktail hour), these might also serve the purpose of
sustaining guests during the wait, in the same way
that apritifs are served as a drink before meals. Hors
d'oeuvre are sometimes served with no meal afterward. This
is the case with many reception and cocktail party events.
Hors d'oeuvre may be served at the dinner table as a part of the meal, or they may be served
before seating. Hors d'oeuvre prior to a meal are either rotated by waiters or passed. Stationary
hors d'oeuvre served at the table may be referred to as "table hors d'oeuvre". Passed hors
d'oeuvre may be referred to as "butler-style" or "butlered" hors d'oeuvre.
Though any food served prior to the main course is technically an hors d'oeuvre, the phrase is
generally limited to individual items, not crudits, cheese or fruit. For example, a glazed fig
topped with mascarpone and wrapped with prosciutto is considered an "hors d'oeuvre," whereas
figs on a platter are not.
Examples
Examples of hors d'oeuvre include:
Canaps
Caviar
Cold cuts
Crudits
Deviled eggs
Dumplings
Bruschetta
Pigs in a blanket
Tongue toast
Spanakopita
Other languages and cultures

Antipasto (Italian) or antepasto (Portuguese) are served as hors d'oeuvre in Southern Europe.
Banchan are small Korean dishes similar to hors d'oeuvre that are served either before or
alongside a full meal.
nguikhaiv ("cold plate first course") is Vietnamese for hors d'oeuvre.
Lngpn ("cold plate"), or qinci ("before dish") are terms used for hors d'oeuvre
in Mandarin.
Meze, a selection of small dishes served in Mediterranean, Middle Eastern and Balkan
cuisine.
Zakuski are hors d'oeuvre in Russian cuisines. Usually presented buffet style, it often
consists of cured meats and fishes, various pickled vegetables, and breads.
Zensai ( lit. before dish?) is Japanese for hors d'oeuvre.
Gallery
Obloenchlebky, a Czech andSlovak appetizer or snack

Japanese zensai
Swiss cuisine (Schynige Platte)
Crudits varies
A selection of modern hors
d'oeuvre
Various hors d'oeuvre
at a Romanian banquet Jordanian
Meze
Appetizers in a restaurant
Learning Outcome no. 1.1
All kinds of appetizers

Crispy ravioli and marinara sauce...
The best snack ever! Chicken strips wrapped in bacon and lightly brushed with a honey mustard
marinade. Easy step by step photo directions!
fun party foods!
Spicy Shrimp Nachos

h
Hot Mozzarella Caprese dip - basil, mozzarella and roma tomatoes, chopped and melted.
Baked Zucchini Sticks and Sweet Onion Dip
Chicken Enchilada Puffs

Chicken Enchilada Puffs.
Garlic Chicken Puffs. 4 ounces cream cheese 1 tsp garlic powder 1/2 cup cooked shredded chicken* 2
cans refrigerator crescent rolls Yummy!!
budgetbytes.blogspot.com
Coconut chicken... delicious and cheap.
allrecipes.com
Cheese and Bacon Potato Rounds
products.berries.com
Football strawberries
football stadium platter
Jalapeno popper dip
Baked Zucchini with Mozzarella...

blogs.babble.com
Adorable Banana Split Bites
jamm
Spicy Cranberry Cream Cheese Dip... Thanksgiving/Christmas appetizer
eddieross.com
Presentation PresentationPresentation!!
plainchicken.com
These are by far the best sausage balls ever made. What makes these sausage balls so good? Well, the
secret ingredient is cream cheese. The cream cheese keeps the sausage balls very moist and tender. We
used hot sausage to give the sausage balls a little kick, but regular sausage would work well too. Bring
these to your next tailgate party - you won't be sorry! Cream Cheese Sausage Balls (Printable Recipe) 1
lb hot sausage, uncooked 8 oz cream cheese, softened 1 1/4 cups Bisquick 4 oz cheddar cheese,
shredded Preheat oven to 400F. Mix all ingredients until well combined. (I use my KitchenAid mixer with
the dough hook attachment) Roll into 1-
pecan, brown sugar, and kahlua baked brie.
Blueberry Goat Cheese, perfect for cocktail party.

c
Weight Watchers Salsa Roll Ups
buffalo chicken bites.
Bacon Jalapeo Poppers - mommy would love this!

strawberries, angel food cake and chocolate {simple}
mini tacos w/ mini tequila shots - how can you NOT love this?
Sample Appetizers are:
Canaps
Caviar
Cold cuts
Crudits
Deviled eggs
Dumplings
Bruschetta
Pigs in a blanket
Tongue toast
Spanakopita
CANAPES
Canap
A canap (a type of hors duvre, "outside the (main) work") is

a small, prepared and usually decorative food, held in
the fingers and often eaten in one bite.
Name
The name comes from the French word for "couch," drawing on the analogy that the garnish sits atop the bread
as people do a couch.
Details
Wild salmon canape by Chef Kevin Doherty
Because they are often served during cocktail hours, it is often

desired that a canap be eithersalty or spicy, in order to encourage
guests to drink more. A canap may also be referred to as finger
food, although not all finger foods are canaps. Crackers or small
slices of bread or toast or puff pastry, cut into various shapes, serve
as the base for savory butters or pastes, often topped with a "canopy"
of such savoryfoods as meat, cheese, fish, caviar, foiegras, pures orrelish.
Traditionally, canaps are built on stale white bread (though other foods may be used as a base), cut in thin
slices and then shaped with a cutter or knife. Shapes might include circles, rings, squares, strips or triangles.
These pieces of bread are then prepared by deep frying,sauting, or toasting. The foods are sometimes highly
processed and decoratively applied (e.g., piped) to the base with a pastry bag. Decorative garnishes are then
applied. The canaps are usually served on a canapsalver and eaten from small canap plates. The technical
composition of a canap consists of a base (e.g., the bread or pancake), a spread, a main item, and a garnish.
The spread is traditionally either a compound butter or a flavored cream cheese. Common garnishes can range
from finely chopped vegetables, scallions, and herbs tocaviar or truffle oil.
Vol-au-vent
A vol-au-vent
A vol-au-vent (French pronunciation: [vlov], "blown by the wind") is a small,

round canap made of puff pastry.
Amuse-bouche
The French started offering canaps to their guests in the 18th century, and
the English adopted the practice at the end of the following century. One modern version of the canap is
theamuse-bouche. Amuse-bouche literally means mouth amuser, but is translated more delicately as palate
pleaser.
2. CAVIAR
Caviar
From Wikipedia, the free encyclopedia
This article is about sturgeon roe. For other uses, see Caviar (disambiguation).
"Black caviar" redirects here. For the Australian racehorse, see Black Caviar.
Salmon roe (left) and sturgeon caviar (right) served with mother of pearl caviar spoons to avoid tainting the taste of
the caviar.
Ossetra caviar, salmon creme fraiche, potato shallot croquette, basil oil, egg whites and yolks
Caviar, according to the Food and Agriculture Organization, is a product made from salt-cured fish-eggs of
the Acipenseridae family. The roe can be "fresh" (non-pasteurized) or pasteurized, with pasteurization reducing
its culinary and economic value.[1]
Traditionally the term caviar refers only to roe from wild sturgeon in the Caspian and Black Seas[2] (Beluga,
Ossetra and Sevruga caviars). Depending on the country, caviar may also be used to describe the roe of
other fish such as salmon, steelhead trout, trout, lumpfish, whitefish,[3]and other species of sturgeon.[4][5]
Caviar is considered a luxury delicacy and is eaten as a garnish or a spread. In 2012, caviar sold for $2,500 per
pound, or $3,000 to $5,500 per kilo.[6]
Varieties[edit]
Russian and Iranian caviar tins: Beluga to the left, Ossetra in middle, Sevruga to the right
The four main types of caviar are Beluga, Sterlet, Ossetra, and Sevruga. The rarest and costliest is
from beluga sturgeon that swim in the Caspian Sea, which is bordered by Iran, Kazakhstan, Russia,
Turkmenistan and Azerbaijan. Wild caviar production was suspended in Russia between 2008 and
2011 to allow wild stocks to replenish. Azerbaijan and Iran also allow the fishing of sturgeon off their
coasts. Beluga caviar is prized for its soft, extremely large (pea-size) eggs. It can range in color from
pale silver-gray to black. It is followed by the small golden sterlet caviar which is rare and was once
reserved for Russian, Iranian and Austrian royalty. Next in quality is the medium-sized, gray to
brownish osetra (ossetra), and the last in the quality ranking is smaller, gray sevruga caviar.
Cheaper alternatives have been developed from the roe of whitefish and the North Atlantic salmon.
In the wake of overfishing, the harvest and sale of black caviar was banned in Russia in 2007 but
resumed in 2010, limited to 150 kg (330 lbs).[12]
3. COLD CUTS
4. Crudits
Crudits
Crudits
Crudits platter with dips
Origin
Place of origin France
Details
Course Hors d'oeuvre
Mainingredient(s) Raw vegetables, vinaigrette ordipping sauce
Celery and carrot crudit platter
Crudits are traditional French appetizerscomprising sliced or whole raw vegetables[1] which are sometimes
dipped in a vinaigrette or otherdipping sauce. Crudits often include celerysticks, carrot sticks, bell
pepper strips, broccoli,cauliflower, and asparagus spears; sometimesolives depending on local customs.
The French word "crudit", which designates uncooked vegetables, originates in much the same way as the
English word "crude", from Latin. The Latin word "crdus" simply means raw. Later, it was refined to "crdits",
which means "undigested food" and then on to "crudit" in French.[1]
See also[edit]
List of hors d'oeuvre
Food portal
References[edit]
1. ^ Jump up to:a b Jessica (2012-12-05). "What Are The Crudits?". Frenchvegetables.com. Retrieved 2013-
04-04.
This vegetable-related article is a stub. You can help Wikipedia by expanding it.
5. Deviled eggs
Deviled egg
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Unsourced material may be challenged and removed.(November
2009)
Deviled egg
A plate of deviled eggs

Origin
Alternativename(s) Angel eggs, eggs mimosa, Russian eggs, dressed
eggs, picnic eggs
Place of origin Italy
Region or state Rome
Details
Course Hors d'oeuvre
Serving temperature Cold
Mainingredient(s) Eggs, mayonnaise, mustard
Variations Multiple
Approximatecalories 200
per serving
Deviled eggs (US) or devilled eggs (UK) oreggs mimosa are hard-boiled eggs, shelled, cut in half, and filled
with the hard-boiled egg'syolkmixed with other ingredients such as mayonnaiseand mustard,[1] but many other
variants exist internationally. Deviled eggs are usually served cold. They are served as a side dish, appetizer or
a main course, and are a common holiday or party food.
Contents
[hide]
1 In different countries
2 Preparation
3 Flavorings
4 Name
5 See also
6 References
In different countries[edit]
The deviled egg can be seen in recipes as far back as ancient Rome.[2] It is still popular across the continent
of Europe. In France it is called uf mimosa; in Hungary, tlttttojs ("stuffed egg") orkaszintojs ("casino
egg"); in Romania, ouumplute ("stuffed eggs"); in the Netherlands gevuldei ("stuffed egg");
in Sweden fylldagg ("stuffed eggs"). In many European countries, especiallyBelgium, France,
the Netherlands and Germany, a variation is served known as "Russian eggs". This consists of eggs cut in half,
served with vegetable macdoine and garnished with mayonnaise, parsley and tomato.[3] Contrary to what the
name might suggest, the dish does not originate in Russia: its name derives from the fact that the eggs are
served on a bed of macdoine, which is sometimes called Russian salad. In the Black Forest region of
Germany, Russian eggs may be garnished with caviar.[4] In Sweden, the deviled egg is a traditional dish on the
Easter Smrgsbord, where the yolk is mixed with caviar, cream orsour cream, optionally chopped red onion,
and decorated with chopped chives or dill, perhaps with a piece of anchovy or pickled herring. Deviled eggs are
a common dish in the United States. In theMidwestern and Southern U.S., they are commonly served as hors
d'oeuvres before a full meal is served, often during the summer months. Deviled eggs are so popular in the
United States that special carrying trays are sold for them. Prepared and packaged deviled eggs are now
available in some U.S. supermarkets.
Preparation[edit]
Deviled egg plate
Cool hard-boiled eggs are peeled and halved lengthwise, and the yolks are removed. The yolks are then
mashed and mixed with a variety of other ingredients, such as mayonnaise and mustard.[5] Tartar
sauce or Worcestershire sauce are also frequently used. Other common flavorings include: diced pickle or
pickle relish, salt, ground black pepper, powderedcayenne pepper or chipotle chillies, turmeric, vinegar,
green olives, pimentos, poppyseed, thyme, cilantro, minced onion, pickle brine, caviar, cream, capers, andsour
cream. The yolk mixture is then scooped with a spoon or piped back into each egg "cup". Old
Bay,paprika, curry powder, chives, and dill may then be sprinkled on top as a garnish. It may be further
decorated with dollops of caviar, anchovy, bacon, or herring.
In French cuisine, the other ingredients are most likely to be pepper and parsley. In Hungarian cuisine the yolks
are mashed and mixed with white bread soaked in milk, mustard and parsley, often served as an appetizer in
mayonnaise or as a main course baked in the oven with Hungarian sour cream topping and served with French
fries. Other common flavorings of the yolks in theGerman cuisine are anchovy, cheese and caper.
Flavorings[edit]
Contemporary versions of deviled eggs tend to include a wider range of seasonings and added foods, such
as garlic, horseradish, wasabi, sliced jalapeos, cheese, chutney, capers, salsa, hot
sauce, ham, mushrooms, spinach, sour cream, caviar, smoked salmon or other seafood, andsardines.
Name[edit]
The term "deviled", in reference to food, was in use in the 18th century, with the first known print reference
appearing in 1786.[6] In the 19th century, it came to be used most often with spicy or zesty food, including eggs
prepared with mustard, pepper or other ingredients stuffed in the yolk cavity.
In some parts of the Southern and Midwestern United States, the terms "stuffed eggs", "salad eggs" or
"dressed eggs" are used, particularly when the dish is served in connection with a church function
presumably to avoid dignifying the word "deviled", in reference to "The Devil".
6. Dumplings
Dumpling
Dumpling
Singapore fried dumplings
Details
Main ingredient(s) Flour, potatoes or bread
"Dumplings" redirects here. For the film, seeDumplings (film).
This article needs additional

citations for
verification. Please
helpimprove this
article byadding citations to
reliable sources. Unsourced
material may
be challenged andremoved. (July
2008)
Georgian khinkali
Iraqi Jewish kubbeh

Dumplings are cooked balls of dough. They are based on flour, potatoes or bread, and may includemeat, fish,
vegetables, or sweets. They may be cooked by boiling, steaming, simmering, frying, orbaking. They may have
a filling, or there may be other ingredients mixed into the dough. Dumplings may be sweet or savoury. They
can be eaten by themselves, insoups or stews, with gravy, or in any other way. While some dumplings
resemble solid water-boiled doughs, such as gnocchi, others such as wontons resemblemeatballs with a thin
dough covering.
Contents
[hide]
1 African cuisine
2 European cuisine
o 2.1 British and Irish cuisine
o 2.2 Italian cuisine
o 2.3 Scandinavian cuisine
o 2.4 Central European cuisine
o 2.5 Eastern European cuisine
3 Middle Eastern cuisine
o 3.1 Egyptian cuisine
o 3.2 Jewish cuisine
o 3.3 Turkish cuisine
4 American cuisine
5 Central and South American cuisine
o 5.1 General
o 5.2 Caribbean cuisine
o 5.3 Jamaican cuisine
o 5.4 Brazilian cuisine
o 5.5 Chilean cuisine
o 5.6 Peruvian cuisine
o 5.7 Puerto Rican cuisine
6 Asian cuisine
o 6.1 Chinese cuisine
o 6.2 Nepali cuisine
o 6.3 Indian cuisine

o 6.4 Indonesian cuisine
o 6.5 Japanese cuisine
o 6.6 Kazakh cuisine
o 6.7 Korean cuisine
o 6.8 Mongolian cuisine
7 See also
8 References
African cuisine[edit]
Fufu fit the definition of a dumpling in that they are starchy balls of dough that are steamed. Fufu are staples to
the diet of many regions of Africa, although they may be known by several other names. The fufu originates in
Ghana, where it is often eaten in soups, much like the matzo ball, or with a vegetarian or meat-based stew. An
example of the variation of fufu is the banku and kenkey, dumplings formed from fermented cornmeal dough.
Banku are boiled while kenkey are partly boiled then finished by steaming in banana leaves.[1] There are
several other versions of fufu in Africa and the Caribbean.
Tihloprepared from roasted barley flour originated in the Tigray region of Ethiopia and is now very popular
in Amhara as well and spreading further south.[2]
Souskluitjies are dumplings found in South Africa. They are a steamed sweet dumpling, sometimes made with
plain flour and sometimes with the addition of dried fruits or other flavors. They are often served with a syrup
flavored with cinnamon or a custard sauce.[3][4]
South Africa has another kind of dumpling known as melkkos. These dumplings are formed by putting milk, one
teaspoon at a time, into a dry flour mixture. The flour clings to the milk and forms dumplings, which are then
boiled in a mixture of milk and butter. They are served hot and sprinkled with cinnamon sugar.[5]
European cuisine[edit]
British and Irish cuisine[edit]
Savoury dumplings made from balls of dough are part of traditional British and Irish cuisine. Traditionally
dumplings are made from twice the weight of self raising flour to suet, bound together by cold water to form a
dough and seasoned with salt and pepper. Balls of this dough are dropped into a bubbling pot of stew or soup,
or into a casserole. They sit, partly submerged in the stew, and expand as they are half-boiled half-steamed for
ten minutes or so. The cooked dumplings are airy on the inside and moist on the outside. The dough may be
flavoured with herbs, or it may havecheese pressed into its centre.
After beef stew is finished, a dessert can be created by topping the dumplings and gravy with sugar.
The Norfolk dumpling is not made with fat, but from flour and a raising agent.[6] Cotswold dumplings call for the
addition of breadcrumbs and cheese, and the balls of dough may be rolled in breadcrumbs and fried, rather
than cooked in a soup or stew.[7] Vegetarian dumplings can be made with vegetable suet, a type of shredded
vegetable fat.
When sweetened with dried fruit and spices, dumplings can be boiled in water to make a dessert. In Scotland,
this is called a clootie dumpling, after the cloth.[8]
Italian cuisine[edit]
Gnocchi
Ravioli and tortellini fit the basic definition of a dumpling: these are pockets of pasta enclosing various fillings
(cheese, mushrooms, spinach, seafood, or meat). Instead of being made from a ball of dough, the dough is
rolled flat, cut into a shape, filled with other ingredients, and then the dough is closed around the
filling. Gnocchi (Spanish: oquis, widely adopted inArgentina, Portuguese: nhoque, Slovene: Njoki) is a
different kind of Italian dumpling. The word gnocchiliterally means "lumps", and they are rolled and shaped from
a mixture of egg with potato, semolina, flour, orricotta cheese (with or without spinach). The lumps are boiled in
water and served with melted butter, grated cheese, or other pasta sauces.
Scandinavian cuisine[edit]
In Norway, dumplings have a vast variety of names, as the dialects differ substantially. Names include
potetball, klubb, klbb, raspeball, komle, kumle, kompe, kumpe, kodla, kudle, klot, kams, ball, baill,
komperdse, kumperdse, kompads, ruter, ruta, raskekako, risk, klotremat, krumme and kromme. They are
usually made from potatoes and various types of flour, and then boiled. Occasionally they contain pork meat,
such as bacon, in the middle. In some areas it is common to serve the dumplings with syrup.
In Sweden, potato dumplings mainly have two names. In the northern parts they are usually called Palt,
or Pitepalt, and are filled with salted pork and eaten with melted butter and lingonberry jam. In southern
Sweden, and land, the potato dumpling is called Kroppkaka, and is usually filled with smoked pork, raw
onions and coarsely ground pepper, usually served with cream and lingonberry jam. On land, the south-
eastern coast and in the north the dumplings are made mainly from raw potatoes, whereas in the southern
mainland boiled potatoes are mainly in use. Flour dumplings for use in soup are called Klimp.
Central European cuisine[edit]
Slices of Czech knedlk
Knpfle
Tyrolean roast wild boar withButtermilchserviettenkndel (slices of bread dumpling made with buttermilk)
Plum dumplings
Germany, Hungary, Austria, Czech Republic andSlovakia boast a large variety of dumplings, both sweet and
savoury. A dumpling is called Klo in Northern Germany, Kndel, Nockerl or Knpfle in Southern Germany and
Austria. These are flour dumplings, the most common dumplings, thin or thick, made with eggs
and semolina flour, boiled in water. Meat dumplings (called Klopse or Klpse in North-Eastern Germany,
Knpfle and Nocken in Southern Germany) contain meat or liver. Liver dumplings are frequent additions to
soup. ThringerKleare made from raw or boiledpotatoes, or a mixture of both, and are often filled
withcroutons. Bread dumplings are made with white bread and are sometimes shaped like a loaf of bread, and
boiled in a napkin, in which case they are known asnapkin dumplings (Serviettenkndel).
Maultaschen are a Swabian (Baden-Wrttemberg) specialty food, consisting of an outer layer of pasta dough
with a filling traditionally made of minced meat, spinach, bread crumbs and onions and flavored with various
spices. Similar in appearance to Italian ravioli, Maultaschen are usually larger, however, each Maultasche
being about 812 cm (3-5 inches) across.
In Hungary, dumplings are called galuska or nokedli - small lumps cut from a thick flour and egg batter and
dropped into boiling water, similar to the GermanSptzle, Knpfle, or Kndel. Sweet dumplings are made with
flour and potato dough, which is wrapped around whole plums or apricots, and then boiled and rolled in hot
buttered bread crumbs. Shlishkes or Krumplinudli are small boiled potato dumplings made from the same
potato dough as the sweet plum dumplings, also rolled in hot buttered bread crumbs.
In Czech cuisine dumplings have two main forms:
Kndel is called in Czech knedlk and in Slovakiaknedliek. It can be either houskov (bread) or
rarely bramborov (potato) kndel (dumpling). These dumplings are boiled in loaf shape and then cut in
slices and are part of many Czech national dishes: together with pork and sauerkraut
as Vepoknedlozelo or with beef as Svkovnasmetan.
Ovocnknedlky (ball-shaped knedle) filled in with fruit: plums, strawberry, blueberry etc. Meal is
completed on plate with grated cottage cheese, melted butter and powder sugar.
Bryndzovhaluky, considered the Slovak national dish, are small potato dumplings without a filling, served
with salty sheep's cheese on top. The same dumplings are also used to create a similar dish,strapaky. Also
available are their related stuffed version called pirohy, usually filled with bryndza(bryndzovpirohy), quark
cheese, potatoes, onions, cabbage, mushrooms, or meat.
Idrijskilikrofi are Slovenian dumplings, regionally located in the town of Idrija. They are made from dough with
potato filling and have a characteristic form of a hat. likrofi are made by a traditional recipe from the 19th
century, but the source of the recipe is unknown due to lack of historical sources. The dish may be served as a
starter or a side dish to meat based dishes. likrofi were the first Slovenian food to be classified as a Traditional
speciality guaranteed dish.
The only potato dumpling museum in the world, the ThringerKlomuseum, is located in Germany, in the
municipality of Heichelheim near Weimar.
Eastern European cuisine[edit]
Lithuanian potato (cepelinai)
Ukrainian vareniki
Pierogi of Poland, varenyky of Ukraine, Russia and Belarus, and pelmeni of Russia are ravioli-like crescent-
shaped dumplings filled with savoury or sweet filling. They are usually boiled, and sometimes fried before
serving. They are often served with plenty of sour cream. Kluski are a different variety of Polishdumplings.
"Little ears", variously called uszka in Poland, ushki() in Russia, vushka () in Ukraine,
andvushki () in Belarus, are folded ring-shaped dumplings similar in shape to Italian tortellini or Jewish
kreplach. They are stuffed with meat or mushrooms and traditionally served in borshch or clear soup.
InRomania, "little ears" (Romanian: urechiue) are also served in dumpling soup (sup de glute)
Lithuanian dough dumplings are called koldnai andvirtiniai. Usually they are filled with meat or curd. One of
the varieties is called altanosiai and is made with blueberry filling. There are also potato dumplings
calledcepelinai or didkukuliai, filled with meat or curd inside, served with soured cream. A similar dish exists in
Belarus that is called klyocki (i).
In Russian cuisine, the most common type of dumplings is pelmeni, which are usually filled with meat,
traditionally with a combination of pork, beef and mutton (or game meat). Fish pelmeni are also known.
In Siberia, especially popular with the Buryat peoples are dumplings called pozi (buuz in Mongolian,
from Chinese: ; pinyin: bozi). They are usually made with an unleavened dough, but are often
encountered leavened. The traditional filling is meat, but the kind of meat and how it is processed varies. In
Mongolia, mutton is favored, and is chopped rather than ground; pork and beef mixes are more popular in
Russia. Unlike most other European dumplings, a poza is cooked over steam, not boiled.
Samsa (related to the Indian samosa), cheburiki, and belyashi are all popular imported dumplings.
Middle Eastern cuisine[edit]
Armenian manti
Meat-filled manti in Armenia are typically served with yogurt or sour cream, accompanied by clear
soup.Mantapour is an Armenian beef soup with manti.Dushbara (Azerbaijan: Dbr) is an Azeri soup with
tiny lamb-filled dumplings.[9] Khinkali (Georgian: ) are Georgian dumpling usually filled with spiced
meat.
Boraki (Armenian: ) are a kind of Armenian friedpelmeni. The main difference between boraki and
traditional pelmeni is that the minced meat is pre-fried, the boraki are formed as small cylinders with an open
top, the cylinders are lightly boiled in broth and then fried. Boraki are served garnished with yogurt and
chopped garlic.[10]
Meat-filled kreplach in a clear soup
Shishbarak
Armenian Manti
Asida
Dushbara
Egyptian cuisine[edit]
Qatayef
Jewish cuisine[edit]
Kreplach
Matzah ball
Knish
Turkish cuisine[edit]
Manti (dumpling)
American cuisine[edit]
Dropped dumplings simmering for chicken and dumplings, an American comfort food
Several types of dumplings are popular in the United States. Bite-sized, hand-torn pieces of dough are cooked
in boiling chicken broth along with a variety of vegetables to make the dish chicken and dumplingswhich is
served as a thick soup. Dumplings are often used as part of the regionally popular Burgoo stew.
The baked dumpling is popular in American cuisine. These sweet dumplings are made by wrapping fruit,
frequently a whole tart apple, in pastry, then baking until the pastry is browned and the filling is tender. As an
alternative to simply baking them, these dumplings are surrounded by a sweet sauce in the baking dish, and
may be basted during cooking. Popular flavours for apple dumplings include brown sugar, caramel,
or cinnamon sauces.
Boiled dumplings are made from flour to form a dough. A pot of boiling chicken or turkey broth is used to cook
this dough. The thickness and the size of the dumplings is at the cook's discretion. The size does not affect the
taste but the thickness does. It is optional to serve with the meat in the dish or on the side.
Making dumplings
Dumplings can be made with eggs, milk, baking powder or even yeast, or just from flour and water. Rolled
dumplings are rolled thin and cut into small pieces for cooking, while dropped dumplings are formed into small
balls.
Tortilla dumplings are made by adding tortillas and fillings to a boiling pot of stock. Popular varieties of
Southern dumplings include chicken dumplings, turkey dumplings, strawberry dumplings, apple dumplings,
ham dumplings, and even butter-bean dumplings.
In the Allegheny Mountains of central Pennsylvania, pot pie is rolled dough made from flour and broth (usually
ham), cut into squares, and boiled with the meat in the broth, usually with potatoes.
Central and South American cuisine[edit]

General[edit]
In addition, considering stuffed dumplings throughout Latin America, there are empanadas, whose stuffing,
manufacture and types are numerous and varied. Empanadas differ from traditional dumplings in that they are
deep fried and excess dough is not cut off.
Caribbean cuisine[edit]
Dumplings are either pan fried using a simple recipe including all-purpose flour, water, and salt made into a
thick dough before frying on a pan until golden brown, or boiled in a soup. The fried version is usually served
with breakfast codfish as a side. In Barbados, dumplings boiled into soup can contain sugar, differentiating
them from other country's varieties.
Jamaican cuisine[edit]
Dumplings come in three forms in Jamaica, fried, boiled, and roasted. All are made with flour, white or wheat,
and the white-floured dumplings are often mixed with a bit of cornmeal. These foods are often served with a
variety of dishes like ackee and saltfish, kidneys, liver salt mackerel, etc. and often taste better when refried. A
refried dumpling is an already boiled left over from previous cooking it is fried, which gives it a slightly crispy
outer layer and a tender middle. A purely fried white flour dumpling is golden brown and looks a lot like bammy,
often substituting the boiled dumpling, but it is mostly consumed as part of breakfast.
Brazilian cuisine[edit]
In Brazil, there are pastels, coxinhas, and bolinhas de carne which are fried dumplings filled with chicken, pork
or beef mixed with olives, onions and spices. It is common to eat these on the beach or after work with fruit
smoothies, beer, or fruity alcoholic drinks known as batidas.
Chilean cuisine[edit]
In Chile, there are pantrucas, a type of flat, elongated irregular dumplings flavoured with fresh parsley and
served in soup.
Peruvian cuisine[edit]
"Papas Rellenas" or stuffed potatoes consist of a handful of mashed potatoes (without the milk and butter)
flattened in the palm of the hand and stuffed with a savoury combination of ingredients. The stuffing usually
consists of sauted meat (could be beef, pork or chicken), onions and garlic. They are all seasoned with cumin,
aji, raisins, peanuts, olives and sliced or chopped hard boiled eggs. After stuffing a ball is formed, rolled over
flour and deep fried in hot oil. The stuffed potatoes are usually accompanied by onion sauce consisting of
sliced onions, lime juice, olive oil, salt, pepper and slices of fresh peppers. The same dish may also be made
with seafood. In some countries, yuca pure is used as the starch component of these Latin American
dumplings.
Puerto Rican cuisine[edit]

In Puerto Rico, dumplings are made of grated tubers such as yuca and malanga with addedcalabaza, unripe
bananas and plantains mixed with flour. This dumplings are a traditional part in Puerto Rican style pigeon
pea soup. Olive oil and annatto are usually added and help the mix from turning brown. The dumplings are
formed into small balls and are first cooked in olive oil before boiling. Once the dumplings are crispy on the
outside, they are then boiled with added ingredients. Another dumpling that originated in Puerto Rico is
the pasteles, a dumpling made of grated root vegetables, squash, plantains, and unripe bananas. The masa is
then mixed with milk and annatto oil, and they are stuffed with stewed pork, chick peas, olives, capers and
raisins. They are then placed on a banana leaf, tied and then boiled. The origin of pasteles leads back to
Natives on the island of Borikn. Pasteles are popular in the Dominican Republic, Hawaii, Trinidad and lately
seen in Cuban cuisine.
Asian cuisine[edit]
Steamed dumplings are found throughout the region.[11]
Chinese cuisine[edit]
A plate of guotie.
Plateful of Momos in Nepal.

A dumpling filling consisting of minced chicken and spring onion.
A common legend goes that dumplings were first invented in the era of the Three Kingdoms, around 225
AD. Zhuge Liang, a general and minister of Shu Han, dammed up a poison marsh on his southern campaign
against the Nanman with dumplings instead of the heads that the Nanman used.
The jiaozi (/) is a common Chinese dumpling which generally consists of minced meat and finely
chopped vegetables wrapped into a piece of dough skin. The skin can be either thin and elastic or thicker.
Popular meat fillings include ground pork, ground beef, ground chicken, shrimp, and even fish. Popular
mixtures include pork with Chinese cabbage, pork with garlic chives, pork and shrimp with vegetables, pork
with spring onion, garlic chives with scrambled eggs. Filling mixtures vary depending on personal tastes and
region. Jiaozi are usually boiled or steamed and continues to be a traditional dish eaten on Chinese New
Year's Eve, the evening before Chinese New Year, and special family reunions. Extended family members may
gather together to make dumplings, and it is also eaten for farewell to family members or friends. In Northern
China, dumplings are commonly eaten with a dipping sauce made of vinegar and chilli oil or paste, and
occasionally with some soy sauce added in.
If dumplings are laid flatly on a pan, first steamed with a lid on and with a thin layer of water, then fried in oil
after the water has been evaporated, they are called guotie(, sometimes called "potstickers"), as
the Maillard reaction occurring on the bottom of the dumplings makes the skin crispy and brown. The same
dumplings are called jiaozi if they are just steamed.
The wonton (/) is another kind of dumpling. It is typically boiled in a light broth or soup and made with
a meatier filling. The skin wrapping for wontons is differentthinner and less elasticthan that used for
jiaozi[citation needed]. Wontons are more popular in Southern China (Shanghai, Guangdong, Hong Kong etc.)
whereas in Northern China, jiaozi are more popular. Jiaozi, wonton and potstickers are all wrapped differently.
Another type of Chinese dumpling is made with glutinous rice. Usually, the glutinous rice
dumplings zongzi are triangle or cone shaped, can be filled with red bean paste, Chinese dates or cured
meat depending on region. Glutinous rice dumplings are traditionally eaten during the Duanwu Festival. Other
types of dumplings would be soup dumplings, commonly referred to as " xiaolongbao.
Chinese cuisine includes sweet dumplings. Tangyuan are smaller dumplings made with glutinous rice flour and
filled with sweet sesame, peanut, red bean paste. Tangyuan may also be served without a filling. Tangyuan are
eaten on the 15th day of Chinese New Year, or the Lantern Festival. There are also other kinds of dumplings
such as harkao, siewmai, small cage-steamed bun(xiaolongbao), pork bun and crystal dumpling.
See also: dim sum for descriptions of several other kinds of dumplings such as gau and taro root
dumplings.
Nepali cuisine[edit]
In Nepal, steamed dumplings known as momo (or momo-cha) is a popular snack which is often eaten as meal
as well. It is similar to the Chinese jiaozi or the Central Asian manti. The dish is native to Tibet and was brought
to Nepal by the Newar traders of Kathmandu who were trading goods in Tibet before 1930's. Nepalese momo
is different from Tibet momo. Many different fillings, both meat-based and vegetarian are common.
Currently Kathmandu Valley is a popular destination for momo, as it is one of the most desired fast food there.
Along with time Kathmandu has developed its own essence for this food.
There are different varieties of momos, such as fried and steamed momo. Momo are usually served with a
dipping sauce normally consisting of tomatoes as the base ingredient, from which numerous variations can be
made. Momo soup is a dish that has steamed momo immersed in a meat broth. Momo that are pan fried after
steaming first are known as kotheymomo in Nepal. Momo can also be prepared by directly deep frying without
steaming first. Steamed momo served in hot sauce is called C-Momo in Nepal. These are some of the most
common items served in Nepalese restaurants.
Indian cuisine[edit]
Subcontinental cuisine features several dishes which could be characterised as dumplings:
"Gujhia" (Hindi) is a sweet dumpling made with wheat flour, stuffed with khoya.
"Fara" (Hindi) is also famous in North India which is very similar to dumplings. It is made of wheat flour with
stuffing of lentils and similar delicacy.
"Karanji" (Marathi, Oriya) or "Kajjikayi" (Kannada, Telugu) or Kanoli are fried sweet dumplings made of
wheat flour and stuffed with dry or moist coconut delicacies. They are a popular dish among
the Maharastrians, Oriyas and the South Indians.
"Pitha" (Bihari, Oriya, Bengali, Assamese) are stuffed savouries either made by steam or deep frying.A
wide range of pithas are available in eastern and north eastern India
Another dumpling popular in Western India and South India is the "Modak"(Marathi) or
"Modhaka"(Kannada) or "Modagam" (Tamil) or Sugiyan (Malayalam), where the filling is made of fresh
coconut and jaggery or sugar while the covering is steamed rice dough. It is eaten hot with ghee.
"Kozhakkattai" (Tamil) or "Kadabu" (Kannada), is another South Indian dish that can be sweet, salty or
spicy. The outer shell is always steamed sticky rice dough. In the sweet version, a form of sweet filling
made with coconuts, boiled lentils and jaggery is used, whereas in the salty version, a mixture of steamed
cracked lentils, chillies and some mild spices is used.
"Ada" (Malayalam) is another South Indian dish from Kerala that is sweet. Scrapped coconut mixed with
sugar or jaggery is enveloped between the spread rice-dough and steamed. Sweet version of
"Kozhakkattai" is equally famous in Kerala.
"Pidi" (Malayalam) is another South Indian dish from Kerala that is usually eaten with chicken curry.
"Samosa" is another popular savoury snack eaten in the Indian Subcontinent and Iranian Plateau. It is a
fried dumpling usually stuffed with mince, vegetables (mainly potatoes) and various other spices.
Vegetarian variants of "samosas", without the added mince stuffing, are also popular and are sold at most
eateries or roadside stalls throughout the country.
Indonesian cuisine[edit]
Indonesian fish dumplings served in peanut sauce is called Siomay. Other types of dumplings are called
Pangsit (wonton), steamed, boiled, or fried, and often is used as complement of bakmiayam or chicken noodle.
Indonesian dumplings were influenced and brought by Chinese immigrants to Indonesia.
Japanese cuisine[edit]
Japanese dango
Gyza (/) is the Japanese version of the Chinese jiaozi.
Kazakh cuisine[edit]
Kazakh/Uzbek/Tajik manti in a steamer
Manti (also manty or mantu) is a steamed dumpling inKazakh cuisine. It contains a mixture of ground lamb (or
beef) spiced with black pepper, enclosed in a dough wrapper. Manti are cooked in a multi-level steamer and
served topped with butter, yogurt, sour cream, or onion sauce. These dumplings are popular
throughout Central Asia, including Kyrgyzstan, Tajikistan, and Uzbekistan.
Korean cuisine[edit]
Korean dumplings are called "mandu" (). They are typically filled with a mixture of ingredients, including
ground pork, kimchi, vegetables, cellophane noodles, but there are very many variations. Mandu can be
steamed, fried, or boiled. The dumplings can also be used to make a soup called manduguk (soup)().[12]
Mongolian cuisine[edit]
Buuz
Khuushuur
7. Bruschetta
Bruschetta
Bruschetta
Bruschetta topped with a tomato salad
Origin
Place of origin Italy
Details
Course Antipasto
Mainingredient(s) Bread, garlic, olive oil, topping
(tomato, vegetables, beans, cured meat, or cheese)
Bruschetta with olive oil and prosciutto
Bruschetta (Italian pronunciation: [brusketta] ( listen)) is an antipasto from Italy whose origin dates to at least the
15th century. It consists of grilled bread rubbed with garlic and topped with olive oil, salt and pepper. Variations
may include toppings of tomato, vegetables, beans, cured meat, or cheese; the most popular recipe outside of
Italy involves basil, fresh tomato,garlic and onion or mozzarella. Bruschetta is usually served as a snack
or appetizer. In some countries, a topping of chopped tomato, olive oil and herbs is sold as bruschetta.[1]
In Italy, bruschetta is often prepared using abrustolina grill. In the Abruzzo region of Italy a variation of
bruschetta made with a salami calledventricina is served. Raw pork products and spices encased in pig
bladder are aged and the paste spread on open slices of bread which are sometimes grilled.[2] This was a way
of salvaging bread that was going stale.[3] In Tuscany it is called fettunta and it is usually served without
toppings, especially in November, to taste the very first oil of the season.[4]
Contents
[hide]
1 Pronunciation and usage
2 See also
3 References
4 External links
Pronunciation and usage[edit]
In Italian, bruschetta is pronounced [brusketta]. In English-speaking countries it is pronounced

either /bruskt/, which more closely resembles the Italian pronunciation,[5] or /brut/.[6]
See also[edit]
Food portal
Garlic bread
Crostini
Crouton
List of hors d'oeuvre
Pa ambtomquet, a similar dish in Catalan cuisine

References[edit]
1. Jump up^ "bruschetta trio". Oil and Vinegar company website. 2012. Retrieved 2012-06-11.
2. Jump up^ "bruschetta". Hannah International Foods. 2010. Retrieved 2010-01-05.
3. Jump up^ The Dictionary of Italian Food and Drink, John Mariani. Broadway Books. New York, 1998 p. 45
4. Jump up^ "Fettunta Toasted bread with olive oil". Retrieved 21 March 2012.
5. Jump up^ In Italian the digraph <ch> is always pronounced /k/.
6. Jump up^ "bruschetta". Merriam-Webster Online Dictionary. 2009. Retrieved 2008-02-22.
External links
8. Pigs in a blanket
Pigs in blankets
Pigs in a blanket
American-style pigs in a blanket
Origin
Alternative name(s) Kilted sausages
Type Hot dog
Pigs in blankets (also known as kilted sausagesin Scotland) refers to a variety of different sausage-based
foods in the United States, United Kingdom,Denmark, Australia, Ireland, Germany, Belgium,Russia, Canada,
and Japan. They are typically small in size and can be eaten in one or two bites. For this reason, they are
usually served as an appetizer or hors d'oeuvre or are accompanied by other dishes in the 'main course'
section of a meal. In the West, especially in the United States and Canada, the bite sized variety of pigs in a
blanket is a common hors d'oeuvre served at cocktail parties and is often accompanied by a mustard
oraioli dipping sauce.
Pigs in a blanket are usually different fromsausage rolls, which are a larger, more filling item served for
breakfast and lunch in parts of Europe, Australia, New Zealand, and, more rarely, the United States and
Canada.
Contents
[hide]
1 United States
2 United Kingdom
3 Elsewhere
4 See also
5 References
6 External links
United States[edit]
In the United States, the term "pigs in a blanket" often refers to hot dogs, Vienna sausages, cocktail or
breakfast/link sausages wrapped in biscuit dough, pancake, or croissant dough, and baked. The dough is
sometimes homemade, but canned dough is most common. They are somewhat similar to a sausage roll or (by
extension) a baked corn dog. They are served as an appetizer, a children's dish, or as a breakfast entree. A
common variation is to stuff the hot dog or sausage with cheese before wrapping it in dough.
At breakfast or brunch, the term "pigs in a blanket" refers to sausage links with pancake wrapped around it.
In regions heavily influenced by Slovak immigrants, such as northern Pennsylvania, the southern tier of New
York, and northeastern Ohio, the term usually refers instead to stuffed cabbage rolls, such as the Polish or
Ukrainian gobki.
In much of central and southeast Texas (including Austin and Houston) the term "kolache" has been widely
misappropriated to describe a variety of dough-wrapped breakfast goods, including sausages of several types
wrapped in both biscuit and croissant dough.[citation needed] It would seem that the term "klobasnek" is more
technically correct for this variety; perhaps[tone] "kolache" was deemed easier to pronounce and was therefore
seized upon by local merchants. They can be found in virtually every doughnut shop, and at least one
"kolache-themed" chain is currently in operation.
The American Farm Bureau Foundation's Dates to Celebrate Agriculture calendar includes a "National Pigs-in-
a-Blanket Day" to be observed every April 24.[1]
United Kingdom[edit]
Christmas Dinner in the UK - pigs in blankets at top right of plate
In the United Kingdom, "pigs in blankets" refers to small sausages (usually Chipolatas) wrapped in bacon. They
are a traditional accompaniment to roast turkeyfor Christmas dinner. They are also known as Tiger tails in
The Westcountry. Pigs in blankets can be accompanied with devils on horseback, an appetizer of prunes, or
less commonly dates, wrapped in bacon.
Elsewhere[edit]
The name can also refer to klobasnek (a kind ofkolache filled with sausage or ham slices). The
GermanWrstchenimSchlafrock ("sausage in a dressing gown") uses sausages wrapped in puff pastry[2] or,
more rarely, pancakes. Cheese and bacon are sometimes present.
In Russia, this dish is named (Sosiska v teste, "sausage in dough").
In Israel, Moshe Ba'Teiva (Moses in the ark) is a children's dish consisting of a hot dog rolled in a ketchup-
covered sheet of puff pastry or phyllo dough and baked.
In Denmark, they have a dish similar to the British-style dish known as the "Plse i svb" which means
"Sausage in blanket". The American-style Pigs in a blanket are known as "Plsehorn", meaning "Sausage
horns".
In Finland, pigs in blanket is known as "nakkipiilo", which means "hidden sausage" if it is translated freely.
In Mexico, the sausage is wrapped in tortilla and deep fried in vegetable oil. The name "salchitaco" comes from
the fusion of the words "salchicha"(sausage) and taco (sausage taco).
9. Tongue toast
Tongue toast
Tongue toast
Details
Course Breakfast or hors d'oeuvre
Type Open sandwich
Mainingredient(s) Bread, beef tongue, scrambled eggs, onions
Tongue toast is an open sandwich prepared withsauteed beef tongue and scrambled eggs.[1][2] It is seasoned
to taste with black pepper and onions. Sometimes the tongue is served on buttered toast instead, with
a poached egg instead of a scrambled one.[3] While it is primarily prepared as a dish for breakfast, it is often
eaten for lunch anddinner.[4]
A variant served as breakfast involves the use of boiled, smoked beef tongue, cream, scrambled egg, and
seasoned to taste with nutmeg, pepper, chopped parsley, and chopped green peppers.[5] A recent variant
involves the use of reindeertongue.[6]
When it is prepared as an hors d'oeuvre, it is prepared in a similar fashion as French toast, with the star-
shaped appetizers stamped out of the battered toast and mustard butter added to it.[7]
See also[edit]
List of sandwiches
References[edit]
1. Jump up^ Thomas Jefferson Murrey, Cookery for Invalids (White, Stokes & Allen, 1887)
2. Jump up^ Sarah Annie Frost, The Godey's Lady's Book Receipts and Household Hints (Evans, Stoddart&
Company 1870)
3. Jump up^ Phillis Browne, The Dictionary of Dainty Breakfasts (Cassell 1898, in New York Public Library)
4. Jump up^ Milburn (New Jersey) Budget - 11 August 1886
5. Jump up^ Rufus Estes, Good Things to Eat, as Suggested by Rufus: A Collection of Practical Recipes for
Preparing Meats, Game, Fowl, Fish, Puddings, Pastries, Etc (self published 1911, in New York Public
Library)
6. Jump up^ Mixed Nuts - Central Europe Review, 20 November 2000
7. Jump up^ Auguste Escoffier, The Escoffier Cook Book: a Guide to the Fine Art of Cookery (Random
House 1941) ISBN 0-517-50662-9
10. Spanakopita
Spanakopita
This article needs additional citations for verification.Please
help improve this article by adding citations to reliable sources.
Unsourced material may be challenged and removed.(January 2012)
Spanakopita
Spanakopita with cubed feta cheese
Origin
Place of origin Greece

Details
Type Savoury pie (brek)
Mainingredient(s) Phyllo, spinach (or leeks, chard,
orsorrel), feta or ricotta, onions orscallions, eggs
Spanakopita (/spnkpt/; Modern Greek: , from , spanki, spinach, and

, pta, pie) or spinach pie is a Greeksavory pastry.
It is in the burek family of pastries with a filling of chopped spinach, feta cheese, onions or scallions,egg, and
seasoning.[1] The filling is wrapped or layered in phyllo (filo) pastry with butter and/orolive oil, either in a large
pan from which individual servings are cut, or rolled into individual triangular servings (see burek). While the
filo-dough recipe is most common, many recipes from the Greek islands call for a crust made of flour and water
to form a crunchier, calzone-like exterior in place of the flaky filo dough. The pastry is golden in color when
baked, the color often enhanced by butter and egg yolk. Other white, fresh, preferably salted cheeses may also
be mixed with, or substituted for, the feta cheese.
It is mostly eaten as a snack in Greece, and it can be an alternative to tyropita. There is a "fasting", or vegan,
version of spanakopita, eaten during the Great Lent and other religious fasts, and composed of spinach, onions
or green onions, other green herbs like dill, parsley or celery,olive oil and a little wheat flour, but
without eggs or dairy products; the mixture is oven-baked until crisp. Non-traditional vegan versions are
available that typically use tofu instead of cheese.
In rural Greece, smaller amounts of spinach are used, with the missing part substituted with leeks,chard,
and sorrel.
The pastry is similar to tortapasqualina, a traditional dish from Italy's Liguria region, that is very common
in Argentina and Uruguay.
It can also be made with puff pastry.
Tools, utensils and equipment are cleaned, sanitized and prepared based on the
required tasks
TOP 10 KITCHEN TOOLS USED IN LMLD KITCHENS

October 28, 2013 by Aimee Berrett in kitchen gadgets
With how much we cook and bake in our kitchens, we use a lot of different kitchen supplies daily. In fact, I
have shelves in my garage (as it connects to our kitchen) filled with so many different kitchen gadgets and
tools it looks like the shelf of a Bed Bath and Beyond store)
But, some of our kitchen tools get a lot more use than others. And some sit on my shelf for most the year
and only get used once or twice for special occasions.
Here is a list of our top 10 kitchen gadgets. The gadgets that get the most use in one or both of the LMLD
kitchens.
What is your most used kitchen tool?
1. Kitchen Aid 5 Quart Mixer. I use this thing at least once a week, maybe more. It works great for cookies,
cakes, muffins and other baked goods. But I also use it for shredding chicken. And Ive got a few
wonderful attachments that we often use, especially the shredder/slicer attachment which works great for
shredding cheese, make hashed browns, cutting vegetables for ratatouille and more!
2. Pyrex. Lets be honest with only 2 people in both Mother and Daughter households we often end up with
leftovers. Pyrex are my favorite containers for keeping food fresh and tasting its best when reheated. They
are fridge, freezer, oven, microwave and dishwasher safe which makes easy storage, easy reheating and
easy washing.
3. Digital Meat Thermometer. We eat a lot of meat in our households, especially chicken, and the best way
to make sure our chicken is fully cooked is using our meat thermometer. Chicken usually needs to be
cooked to 165 to fully get rid of all the bacteria, and if you use a digital meat thermometer you can make
sure your chicken is fully cooked and safe, but also not overcooked and dry.
4. Magic Bullet. Magic Bullets are the perfect blender. They arent bulky and taking up space on your
counter top and they make just the right amount for an individual smoothie, or small amounts of soup,
sauce, etc. We actually love using ours to whip up eggs for scrambled eggs, it makes them so frothy and
delicious!
5. Measuring Cups and Measuring Spoons. Any measuring cups or spoons work great. Especially with
baking, measuring out your ingredients is the best way to get precise and delicious results with the best
texture and taste. I also have thesemagnetic measuring spoons which are great because they stick together
in your drawer and you dont have to fumble around for them, and I also like having two sets because I
often use 1 and need another for a different ingredient that I dont want to mix together.
6. Non Stick Pans. Non stick pans are lifesavers, life savers I tell ya. Weve also got a nice set of stainless
steal pans that looked really pretty when we got them as a wedding gift and can be put in our oven, but
now they arent so pretty and theyve got black stuff stuck to the bottoms. But these non stick
pans?Perfection. They are so great for cooking up sauces, eggs, pancakes (when Im just cooking for me),
browning meat and more and then once youre done cooking with them they clean up so easy because
nothing sticks. Its amazing!
7. Ikea Cheese Grater. This cheese grater is great with two different sized grating holes depending on what
kind of cheese you are grating or what you are grating your cheese for. But the best thing is you pop the lid
on to the top of the grater and your cheese goes right into the container making it ready to serve at your
table or even a great way to store that little bit of extra grated cheese.
8. Silver Mixing Bowls. Having multiple sizes of silver mixing bowls is so helpful for cooking and baking
(because sometimes you need wet ingredients and dry ingredients in separate bowls) . These bowls are
great for mixing together ingredients and can also be used for serving things like mashed potatoes or
salad.
9. Breakfast Sandwich Maker. Did you guys know that you can totally make your own egg mcmuffins
from home? This breakfast sandwich maker is awesome. Nate and I have made sandwiches with full eggs,
egg whites, with bread, bagels, pancakes and english muffins as the crust, with or without cheese, and
with ham or bacon inside too. We love making up these sandwiches for a lazy (but easy and quick)
breakfast and we often end up making them for dinner or late night snacks too!
10. Crockpot. We both use our crock pots often, its such a great time saver and its so nice to come home to
a fresh cooked meal. Aimee recently got a new programmable crock pot which is awesome because she
can set it to cook till the food inside is a certain temperature, or for certain lengths of time on high and
then switch to low. It makes crock pot cooking even more convenient. Ellen still has her first crockpot that
she got when she was married, can you believe it?
Ingredients are identified correctly, according to standard recipes, or enterprise
requirements
Top 23 Polish appetizers, ingredients & additions

Polish food list, photos & recipes
Here comes a list of modern and traditional Polish appetizers, as well as typical
ingredients. Under descriptions you can find some authentic recipes. Going to
visit Poland and would like to taste some delicious foods not choosing on spec?
You are welcome. All Polish foods listed below constitute a typical Polish menu
up to this days. Therefore, while visiting Poland, one will certainly come across
many of them. I wish you good luck in exploring Polish tastes and Smacznego!
List of Polish appetizers
Polska kielbasa i wedliny Polish sausages and charcuterie
Polish: kiebasa, wdliny
Kielbasa is very well-known product from Central and Easter Europe. In general
kielbasa is made from the pork and some special compositions of spices. Many
kinds of the sausages exist - both in terms of composition, the appearance, as
well as the way of processing. E.g. smoked and dried sausages are very popular
in Poland and considered exclusive. The easy way to recognize good quality
sausage is by the amount of meat used for the production (about what
producers are supposed to inform on the package).
Poles also love their cold cut, of which selection in Polish butcher's shops is
enormous ('sklepmiesny' what means 'meat shop'). Cold cut constitute one of
the basic everyday appetizers. It is consumed with bread, as sandwiches, when
one wants to eat something fast, easy and ordinary.
Formatted: Font: (Default) Verdana, 9 pt, Font color:
Gray-50%
Kaszanka aka Kiszka Polish black pudding
Polish: like above
Kaszanka is a Polish black pudding made of groats, blood and giblets: liver,
lungs, pork crusts, fat. Basic spices are: onion, pepper and marjoram.
Buckwheat groats or barley is used to make kaszanka. Polish black pudding is
eaten both cold and hot (after stir-frying on the frying pan).
Gray-50%
Top photo from Wikipedia. Bottom - grilled kaszanka/kiszka by kingary.
Ogorkikiszone Polish-style pickled cucumber
Polish: ogrkikiszone
Ogorkikiszone - Polish dill pickle - it is one of the great things in Polish cuisine
(in my humble opinion). The name 'ogorkikiszone' is usually translated into
English as 'dill pickles', but you can also call them 'sour cucumbers', since a
strong, sour taste is characteristic of them. It is sad, but You can't buy real,
high quality Polish dill pickles in groceries, neither in US or UK, nor in Poland.
The majority of shop cucumbers is simply not tasty and in order to experience
the real taste, one should go to Poland and try those dill pickles, which are
home-made. And such home-made dill pickles are made of soil-grown
cucumbers which are put into jars. Baldachins of the dill, roots of the
horseradish and some cloves of garlic are then added. Other spices sometimes
used are: bay leaves, grains of mustard and pepper, as well as leaves of the
cherry, currant, grapes or the oak. We pour water over the integrity, salt and
put back on a few weeks.
Poles use dill pickles as an appetizers with many dishes. Polish dill pickles
constitute a basic ingredient of cucumber soup and may be used as the addition
to potatoes, sandwiches or as an element of salads. Sometimes they are used
as the appetizer to vodka and the herring served in oil and onion.

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Above: Polish dill pickle - sour cucumbers. Below: normal cucumber pickles, known in Poland as
'Swedish salad' ('salatkaszwedzka').

High quality, home-made ogorekkiszony can fizz after opening:
Sledzie Herring
Polish: ledzie
In Poland, just like in all countries of the Baltic Sea and the North Sea basins,
herring is specially worshiped. This little sea fish is being prepared as a cold
appetizer. From delicious herrings in vinegary marinades, by herring in oil and
onion, to sweet herrings - the amount of varieties and tastes is really large; all
they have their names and enjoy the great popularity on Polish tables.
Kalafior / bob / fasolkaszparagowa Boiled cauliflower / string &

broad bean
Polish: like above
Many Poles loves cooked cauliflower ('kalafior'), string bean

('fasolkaszparagowa') and broad bean ('bob'). During Summer time all of those
is quite common in Polish homes. Broccoli is not so typical for Polish cuisine but
constantly gains popularity. Usually Poles eat string bean or cauliflower alone -
poured only with the roux made of breadcrumbs. However, sometimes it is used
as the addition to meat dishes.
Twarog, oscypek i bryndza Curd cheese, oscypek and bryndza
Polish: twarog, oscypek, bryndza
Curd cheese ('twarog' in original) enjoys great popularity in Poland and is called
'white cheese' most oftentimes. Poles eat curd cheese with spices, as well as
sweet. It is made of the cow's milk. Bryndza - the sheep's milk cheese is
similar, but softer.
Oscypek are tough smoked cheeses made of the sheep's milk, characteristic of
Polish mountains (particularly Tatra Mountains and Podhale Region). It is
produced in the original form of small, spindle-like blocks with typical regional
decorating pattern. Oscypek is one of tourist attractions of Polish mountains.
You can eat it as cold or hot (grilled and served with the cranberry). Fresh
oscypek is peculiarly tasty. One can buy it early in the morning, right after the
production, in shepherd's huts, which you would come across in mountain
valleys.

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Polish curd cheese (top) and oscypek (below). Last one comes from Wikipedia.
Twarozek
Polish: twaroek
Twarozek is made of white cheese (curd cheese) mixed with chives, radish,
cream and spices ('spicy twarozek') or with sugar, fruits and/or jam ('sweet
twarozek'). In Poland this is popular for breakfast, for making sandwiches.
Photo on the left shows one of my favorite 'spring breakfasts' - twarozek with
chives, dill, pepper and a pinch of ginger. I eat it with thin, dry, smoked, Polish
sausage called 'kabanos' (it has pepperoni look but in my humble opinion tastes
much better). On the right you can see sweet twarozek simply made by mixing
curd cheese with a bit of milk and sugar. Served as sandwiches covered with
jam. All of that is of course extremely simple to make.
Simple sweet curd cheese sandwiches

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Powidla Powidl
Polish: powida
Powidla is a kind of thick jam or preserves, similar a little bit to prune butter,
made of long stewed purple plums. Traditionally powidla were made by frying
plums in pots for few days until brown. Powidla are known in the German,
Hungarian and Slovak cuisines, as well as the others.
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Left image (from Wikipedia) depicts home-made powidla (powidl) with its characteristic color, which is
rather brown, than purple. Right: powidla that have been bought in polish store. It is being made by
owiczcompany. Of course taste doesn't imitate home-made powidla perfectly, but I think it's enough
high-quality to recommend.
Pigwa i syroprozany Quince and rosehip syrup
Polish: pigwa, syroprany
Quince or rosehip syrup are great with black tea, which is extremely popular in
Poland. In fact black tea is very important in Polish cuisine (like in England),
together with coffee, kompot, fruit juices and alcoholic beverages. Never
drinked with milk, but quite often with lemon juice, raspberry juice or other
additions like quince or rosehip syrup.
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Pigwa (quince) and syroprozany (rosehip syrup).
List of Polish ingredients
Kapustakiszona Sauerkraut
Polish: like above
Kapustakiszona (sauerkraut) is a very important ingredient in Polish cuisine, as

well as other countries in Central and Eastern Europe. Sauerkraut is made of
shredded cabbage, which after salting is subjected to the fermentation,
resulting in a peculiar sour taste. It is possible to eat the sauerkraut 'in raw'.
For example it can be served as salad with some meat dishes. However, in
Poland (in general) it is most often used as the ingredient of dishes - like bigos,
croquettes or mushroom-cabbage pierogies.
Grzyby Wild Mushrooms
Polish: like above
In Poland a strong tradition of the mushroom hunting exists and edible

mushrooms of many kinds constitute one of very important ingredients of
traditional Polish cuisine. Wild Mushrooms are usually used to make mushroom
sauces, soups and stuffing (for pierogi etc.), but also for preparing wonderful
preserves known as 'marinated mushrooms', as well as for drying (dried
mushrooms are used later in the Winter time) READ MORE
Sosygrzybowe Mushroom sauces
Polish: like above
Polish mushroom sauces are brown and dense. They are characterized by a very
intense, mushroom taste. Sauces are made from mushrooms of many kinds. As
a result you have sauces about different tastes and applications. A chanterelle
mushroom sauce is an example of particularly a noble one, while a white
mushroom sauce is an ordinary, cheap and far more common. Mushroom
sauces are eaten with pastas, bread, or being applied as an ennobling addition
to meat and fish dishes.
In the fall period, when the time of mushroom hunting comes, both mushroom
sauces as soups are being made from fresh, wild mushrooms. In remaining
seasons dried mushrooms are being used. Many families dry mushrooms on
their own account. Dried mushrooms are also available in large Polish groceries
and supermarkets, but their price is very high (about 50$ per lb).
Old Polish dried mushroom sauce recipe

Old Polish fresh mushroom sauce recipe
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Mushroom sauce made from freshly picked mushrooms (mainly boletus).

Served as an addition to piece of grilled pork.
Kasza Groats
Polish: like above
Kasza (kasha, groats) - edible seeds of cereal crops - constituted the complete
base of the Polish cuisine for a few hundred years. With time groats were
supplanted by potatoes, however they are eaten to this day in Poland, mainly
on account of their healthy character and the wealth of nutritients. In Polish
cuisine a buckwheat groats, a millet groats, a barley groats, and semolina are
well-known.
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Wloszczyzna Soup vegetables
Polish: woszczyzna
Wloszczyzna is a traditional combination of vegetables which you can buy in

every grocery, 'vegetable shop', at the market and on every stall. Wloszczyzna
is used in the Polish cuisine, as the vegetable base to many soup. This universal
blend is traditionally composed of: carrots, parsley, celery, cabbage and leek. A
very similar thing appears in the French cuisine and is called 'mirepoix'.
Buraczki Stewed beets
Polish: like above
Buraczki is a delicious addition to meat dishes which is made from grated,

boiled and stewed red beets (all the way to softening). Usually buraczki is sour-
sweet. It fits perfectly beef meals, but can be served with other meat too (like
on a picture below).
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Cwikla Beetroot/horseradish cwikla
Polish: wika
Cwikla is a very tasty Polish salad, served with meat dishes. It has an original
taste. Basic ingredients are grated red beets and a horseradish. Sugar, salt and
lemon juice (or vinegar) are used as seasoning. Sometimes also a caraway,
apples, the red dry wine, cloves or parsley leaves are used in recipes for cwikla.

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Koper aka koperek and natkapietruszki Dill and parsley leaves
Polish: like above

The dill and parsley leaves are a standard ingredient in the Polish cuisine, used
in salads and for sprinkling boiled potatoes. In Polish it is often called 'zielenina',
what means 'greens'.

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Mizeria Misery
Polish: like above
Mizeria is a simple salad made of the sliced fresh cucumber and cream. A dill,
chives or parsley leaves are sometimes added. Mizeria salad is prepared with
typical spices like salt and pepper, but sometimes is also served as sweet
(mixed with the sugar). Mizeria is typically served to the fried or roasted
chicken or turkey.

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Salatkajarzynowa Vegetable Salad
Polish: saatkajarzynowa
Traditional Polish vegetable salad, made of vegetables typical of the Polish

cuisine: carrot, parsley, potato, celery, sour cucumbers, onion and pea.
Additional ingredients are: hard-boiled eggs, mayonnaise, mustard, salt and
pepper. The salad needs to mature - it is best to serve it day after the
preparation. Goes very well with sandwiches of all kinds.
Salatka z groszku i kukurydzy Pea and corn salad
Polish: saatka z groszku i kukurydzy
Ingredients of this salad are quite simple: pea and corn (from can), diced hard-
boiled eggs, mayonnaise, salt and pepper. Tastes delicious with Polish
charcuterie (cold cut), Polish sausage (kielbasa) and meat.

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Salatka z pomidorow i cebuli Tomato and Onion Tier Salad
Polish: saatka z pomidorw i cebuli

Slices of the tomato sprinkled with onion circles or dices is a simple salad
oftentimes served with scrambled eggs.
Surowka z marchewki Carrot salad
Polish: surwka z marchewki
Salad made of grated carrot and apple with the addition of sugar and lemon
juice. From time to time also cream is used.
Fats in Polish food: butter & lard
Old Polish cuisine was full of valuable home-made butter. Nowadays shop
margarines enjoy greater popularity in case of spreading bread, but a position
of butter, for frying or as an ingredient of some dishes, is not endangered.
Traditional Polish cuisine also uses a lard and pork scratching, as well as
vegetable oils. In past linen and poppy oils vere common. Today both of them
are replaced by rapeseed oil and sunflower one. Since the linseed oil quickly
goes rancid it is/was only used for preparing cold sauces. When recipe require
high temperature, like during frying and baking butter or rapeseed oil is used.
Pork scratching is used as spicy addition to dishes. A lard, once very popular, is
eaten willingly with bread. Although such a plain snack is very spicy, bread with
lard is not so popular at Polish homes today because of health issues. There is a
Polish expression 'bread with lard'. It means living in poverty. When Pole says
'you will be eating bread with a lard' it means 'you will be so poor and unable to
stand for any neat or lavish food'.
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Rama is one of the most popular margarines in Poland.

Polish butter is usually sold in golden foil.
Ingredients are assembled according to correct sequence, quality and specifications

required
Ingredients are prepared based on the required form and time frame
Frozen ingredients are thawed following enterprise procedures.
Where necessary, raw ingredients are washed with clean potable water.
1.2 Prepare a range of appetizers
2.1 Correct equipment are selected and used in the production of appetizers
2.2 Appetizers are produced in accordance with enterprise standards
2.3 Glazes are correctly selected and prepared, where required
2.4 Quality trimmings and other leftovers are utilized where and when appropriate
2.5 Appetizers are prepared, using sanitary practices
2.6 Appetizers are tasted and seasoned in accordance with the required taste of the
dishes
2.7 Workplace safety and hygienic procedures are followed according to enterprise
and legal requirements
Present a range of appetizers
3.1 Appetizers are presented attractively according to enterprise standards

3.2 Appetizers are presented using sanitary practices
3.3 Suitable plate are selected according to enterprise standards
3.4 Factors in plating dishes are observed in presenting appetizers
Store appetizers
4.1 Quality trimmings and other leftovers are utilized where and when appropriate
4.2 Appetizers are kept in appropriate conditions based on enterprise procedures
4.3 Required food storage containers are used and stored in proper temperatures to
maintain freshness, quality and taste
RANGE OF VARIABLES
VARIABLE RANGE
VARIABLE RANGE
1. Appetizers May include but are not limited to:
1.1 Hot
1.1.1. Tapas
1.1.2. Hors d oeuvres
1.2 Cold
1.2.1. Canaps
1.2.2. Antipasto
1.2.3. Relish
1.2.4. Pates
1.2.5. Terrines
1.2.6. Cocktails
1.2.7. Hors d oeuvres
2. Factors in plating 2.1 appeal

dishes 2.2 color and contrast
2.3 temperature of food and service
2.4 equipment
2.5 classical and innovative arrangement styles
EVIDENCE GUIDE
1. 1. Critical aspects of Assessment requires evidences that the candidate:

Competency 1.1 Prepared a variety of appetizers from different
recipes and
1.2 Prepared a variety of appetizers within a specific
timeframes
1.3 Presented appetizers attractively and creatively
1.4 Stored appetizers in accordance with enterprise
standards
1.5 Followed safety and hygienic practices in handling
food, tools and equipment
2. Required Knowledge 2.1 Historical development and current trends in the
and preparation and presentation of appetizers
Attitude 2.2 Common cooking terms on appetizers which are
used in the industry
2.3 Safe work practices on using kitchen equipments
and tools
2.4 Principles and practices of hygiene and sanitary
practices
2.5 Logical and time efficient work flow
3. Required 3.1 Attractive presentation techniques for appetizers
Skills 3.2 Waste utilization minimization techniques and
environmental considerations in specific relation to
appetizers
3.3 Preparation of dishes for customers within typical
workplace time constraints
4. Resource The following resources MUST be provided:
Implications 4.1 Access to a fully-equipped and commercially-
realistic food preparation area with appropriate
and industry-current equipment
4.2 A variety of suitable ingredients for appetizers
4.3 Service wares
5. Methods for Competency may be assessed through
Assessment 5.1 Direct observation of the candidate while
preparing appetizers
5.2 Written or oral questions to test knowledge on
appetizers and food safety issues
5.3 Review of portfolios of evidence and third party
workplace reports of on-the-job performance by
the candidate
6. Context for 6.1 Assessment may be done in the workplace or in a
Assessment simulated workplace setting (assessment centers)
6.2 Assessment activities are carried out through an
accredited assessment center
Objectives:
1. Prepare appetizers 3.1 Perform Mise en place
3.2 Prepare a range of appetizers
3.3 Present a range of appetizers
3.4 Store appetizers

COOKERY M ODULE 3

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Parallel St., Sugar Road, Brgy.Tiguman, Digos City

UNIT CODE : TRS512329

Perform Mise en place

Assortment of hors d'oeuvres

Deviled eggs are a cold hors d'oeuvre

If there is an extended period between when guests arrive

Examples of hors d'oeuvre include:

Other languages and cultures

Obloenchlebky, a Czech andSlovak appetizer or snack

Swiss cuisine (Schynige Platte)

A selection of modern hors

Various hors d'oeuvre

at a Romanian banquet Jordanian

All kinds of appetizers

fun party foods!

Spicy Shrimp Nachos

Baked Zucchini Sticks and Sweet Onion Dip

Chicken Enchilada Puffs

Coconut chicken... delicious and cheap.

Cheese and Bacon Potato Rounds

football stadium platter

Jalapeno popper dip

Baked Zucchini with Mozzarella...

Adorable Banana Split Bites

Spicy Cranberry Cream Cheese Dip... Thanksgiving/Christmas appetizer

pecan, brown sugar, and kahlua baked brie.

Blueberry Goat Cheese, perfect for cocktail party.

Weight Watchers Salsa Roll Ups

buffalo chicken bites.

Bacon Jalapeo Poppers - mommy would love this!

Sample Appetizers are:

A canap (a type of hors duvre, "outside the (main) work") is

Wild salmon canape by Chef Kevin Doherty

Because they are often served during cocktail hours, it is often

A vol-au-vent (French pronunciation: [vlov], "blown by the wind") is a small,

Place of origin France

Course Hors d'oeuvre

Mainingredient(s) Raw vegetables, vinaigrette ordipping sauce

Celery and carrot crudit platter

List of hors d'oeuvre

A plate of deviled eggs

Alternativename(s) Angel eggs, eggs mimosa, Russian eggs, dressed

eggs, picnic eggs

Place of origin Italy

Region or state Rome

Course Hors d'oeuvre

Serving temperature Cold

Mainingredient(s) Eggs, mayonnaise, mustard

Deviled egg plate

Main ingredient(s) Flour, potatoes or bread

"Dumplings" redirects here. For the film, seeDumplings (film).

This article needs additional

Iraqi Jewish kubbeh

o 2.1 British and Irish cuisine

o 2.2 Italian cuisine

o 2.3 Scandinavian cuisine

o 2.4 Central European cuisine

o 2.5 Eastern European cuisine

3 Middle Eastern cuisine

o 3.1 Egyptian cuisine

o 3.2 Jewish cuisine

o 3.3 Turkish cuisine