PROCESSING COLD AND

HOTAPPETIZERS
Department : Restaurant
Skill Competence : Restaurant Service
Standard of Competence : Processing Indonesian Dishes
Basic Competence : Processing cold and hot appetizer or
salad
 A. Appetizer

 In English we say it appetizer and in French we

say it hor’s d’oeuver.
 Appetizer is served in small portion (for about
one or two bites)
 Appetizer functions to gain appetite before
eating the main course

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 B. Kinds of Appetizer

a. Cold appetizer
is served in small portion, not making stomach full and
served cold
b. Hot appetizer
is served in small portion, with salty taste,
which functions to gain appetite. It is usually
served in the temperature 50°C– 60°C.

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 C. Ingredients of Appetizer

Ingredients of appetizers are from combination

of food, like seafood, meat, poultry, fruits and
vegetable.

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 D. Classification of Appetizers

1. Salad
a. Definition of Salad
 At first, salad was defined as a dish which
consists of crispy leaf vegetables.
 Now salad is defined as a dish which consists of
vegetable, fruit, meat, poultry, and fish which is
added by dressing. Or it consists of only fruit
and juice.

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 D. Classification of Salad

b. Composition of salad
1) A base of salad/underliner
Underliner is a base of salad
Some points to consider in setting the base:
the position of underliner must not cover the logo/
symbol of the company or hotel.
• The position of underliner must not exdented to the
tip of plate, not also indented, so it will not be
covered all when body is put on it.

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 D. Classification of Appetizer

2) A body of salad
is the main part of salad. The name of salad is usualluy
taken from this part, for example: cucumber salad, tomatto
salad, chicken salad.
3) Dressing (cold sauce)
Dressing is liquid or semi liquid which has sharp taste.
Some points to consider when giving salad dressing:
• Dressing must not cover salad.
• Dressing yang which will be put on vegetable, is poured
when the salad ready to be served, so it will lokk still
fresh.

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 D. Classification of Appetizer

Some points to consider when giving salad

dressing:
• Dressing must not cover salad.
• Dressing yang which will be put on
vegetable, is poured when the salad ready to
be served, so it will lokk still fresh.

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 D. Classification of Appetizer

Kinds of dressing :
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 mayonaise,
 French dressing
 Thousand Island
dressing
 Italian dressing
 Sour cream dressing
 Vinegar and oil dressing
 Bleu or Roquefort cheese
dressing
 Russian dressing,
 Boiled or cooked
dressing.
 D. Classification of Appetizer

4) Garnish
Garnish means decoration. This garnish is
taken from body part, but actually it can be
taken from the other part. Basically, garnish
can be eaten and has the same taste as the
body part. But it is simple and interesting.
Garnish must not remove the identity of the
salad.

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 C. The Quality of Salad
1. Texture • Salad must be fresh

2. Consistency • The main ingredients must be

suitable with the dressing

3. Taste • The taste is balance between

the body and the dressing.

4. Appearance • The appearance is not only on

the composition of ingredient
and color, but also on the
butler used.

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 d. Kinds of Salad

1. The main ingredient in making salad is

vegetables, meat, poultry, fish and shelfish,
rice and paste, fruits.
2. Composition of salad influence the technique
of making salad
3. Kinds of salad:
 Simple salad
It is made from one or two ingredients, such as:beet
roat salad, cucumbe salad, potato and beef salad.

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 d. Kind of Salad

 Compound salad/complex salad

It is a creation of body from three or more ingredients,
such as Yolande salad, Huzaren salad, Rusian salad.

 American salad
It is like compound salad but the body is made from
fruit, such as: Florida salad, orange salad.

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 d. Kinds of Salad

3) The salad temperature when it is being served.

– Cold salad it is served on the temperature about 10–
15°C. For example: Chef’s salad, Seafood cocktail,
Chicken salad Hawaian.
– Hot salad it is served hot or warm on the
temperature about 50–60°C. For example: Smoked beef
and pineapple salad, Prawn Circlettes with lemon slice
salad.

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 e. Function of Salad in Menu

Salad can function as:

• Appetizer/hors d'oeuvre with portion between
40–50 gram.
• Accompaniment/side dish with portion between
40–50 gram.
• Main dish/main course with portion between
80–125 gram.
• Dessert with portion between 80–100 gram.

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 f. Basic Steps in Making
Salad
Here are some points to make salad efficient:
a. Prepare all ingredients. Wash and cut all vegetable.
Prepare the cooked ingredients. Cut all fruits,
vegetable and garnish.
b. Put the butler on the table
c. Put the salad base on the butler
d. Put the salad content in order
e. Decorate all salad

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 f. Basic Steps in Making Salad

f. Freeze all until it is served. Do not keep salad more

than several hours, because it will not fresh anymore
g. Do not add dressing on vegetable until it will be
served, to make it fresh when serving

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 g. Procedures in Making Salad
NO KIND OF SALAD PROCEDURES

1 Green Salad Wash all vegetable

Dry all vegetable using drier

Cool the vegetable in the refrigerator by wrapping it

by wet napkin
Cut or tear vegetable until the size is for one bite

Mix all green vegetable

Use cold plate. Avoid putting salad more than 1 hour,

because it will not be fresh anymore.

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 g. Procedures in Making Salad

Add garnish. Do not add garnish from the main

ingredients
Let it cool. Put it in the refrigerator until it will be
served.
Add dressing fast before it will be served, because
vegetable with dressing will be not fresh anymore.
2 Fruit Salad Fruit salad is better to be decorated rather than
mixed, because some fruits are fragile. Waldorf is the
exception.
Put the broken fruit on the lowest part

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 g. Prosedur pengolahan salad

Some fruits like apple and banana will be yellow when

they are cut. It is better to put them in the acid water.
Fruit is easier to change its color when it is cut. So cut
vegetable first, then fruit.
If you use cocktail (canned fruit), it is better to let it dry
before mix them into salad.
3 Vegetable Salad Cut them neatly, because it will make salad more
interesting

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 g. Procedures in Making Salad

Cut vegetable before serving to make it still fresh

Cooked vegetable must remain fresh. The color is still
good.
Cooked vegetable must be dry before mixing them
into salad
4 Cooked salad Dry all fruits before mixing them into salad
Cooked salad is the right choice to be added by
chicken, meat or fish.

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 2. Canapé

Appetizer which consists of various

ingredients, like food from animals, non-
animals, fruit, nut, and put on the toast and
biscuits as the base of canape.

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 2. Canapé

a. Basic composition of canapé

Canapé is made from toast or baked bread which
shapes are rectangle, circle and triangle, added by
butter.

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 2. Canapé

b. Spread
Spread is soft and thick food spread on the
toast or biscuits. It can be butter, mayonnaise,
dan cheese.

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 2. Canapé

c. Topping
Topping is food which is put on the toast and
bread after given spread

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 2. Canapé

Kinds of Topping
Cheese slice
Boiled Egg Sliced
Fish sardines, caviare, smoke salmon
Prawn Lobster
Meat Chicken, meat, tongue, liver, paste, sausage
Vegetable asparagus, capsicum, mushroom
Fruit Pineapple, strawberry, grape
Nut Almond, chestnut

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 2. Canapé

d. Garnish
Garnish in canape functions as decoration and
nutrition
Requirements in Making Canape:
1. Fresh ingredients
2. Cut bread and fried (shallow frying).

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 2. Canapé

3. Salty biscuits as long as ± 3 cm

 Combination of color and taste
 Instant
 The last step must be glazing/ gelatine.
 Served on tray/ platter on a doily
 Add centerpieces/garnish to make it more
interesting

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Alat –alat Pembuat Canape

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 3. Aspic Jelly

Is an appetizer from stock which is clarified by adding

combination of meat, egg, iced water, and gelatine
and simmer for about 2 hours and let it cool.
a. Function of aspic jelly
As cold appetizer. As dressing of appetizer to make it more
interesting, such as in chicken ballotines. As mixture of
chaud froid sauce. Garnish pada cold buffer, choped.

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 3. Aspic Jelly

b. Composition of aspic jelly

 Basic aspic jelly
Is an appetizer from stock which is clarified by
adding combination of meat, egg, iced water, and gelatine
and simmer for about 2 hours and let it cool.
 Fillet
Fillet in aspic jelly
 Garnish
As decoration for food

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 4. Pate

 Cold appetizer made from chicken, meat, heart

which is mashed and seasoned.
 Pate is served cold, and chopped about 75–100
gram for each person. The name Pate is taken
from the main ingredient used. For example:
chicken pate, game pate, veal, pate, fish pate,
and liver pate.

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 4. Pate

a. Composition
o Main Ingredients
is the main ingredients in Pate. It is like chicken, meat,
fish, and heart and vegetable (carrot and bean), black
olive.
Wrapper
Functions to wrap the main ingredients. But there are
some ingredients which are not wrapped. The wrapper
is pie base.

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 4. Pate

o Requirement of Making pate:

a. Mash all the ingredients
b. Soft but solid texture
c. Wrapped or unwrapped by pie base
d. Baked
e. Added by aspic jelly.
f. Served cold, chopped

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 4. Pate

b. Basic recipe pate

Table Pastry Dough (Pie)
NO INGREDIENTS SIZE
1. Flour 500 gr
2. Egg 2 butir
3. Butter 175 gr
4. Salt 5 gr
5. Water 100 cc
Steps:
1.Mix all ingredients by rub-in technique
2. Put in the refrigerator and covered by napkin or plastics during 2
hours
Result: 750 gr

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 5. Galantine

A. Definition
 Galantine is a dish from chicken, meat, fish added by
mashed chicken, meat and fish, vegetables and
seasoning.
 If it is already cooked, add Galantine by chaud froid
sauce. Chaud froid sauce is sauce from white or brown
sauce added by aspic jelly.

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 5. Galantine

b. Functions of galantine:
• As appetizer 75–100 gr.
• As the main course 250–500 gr.
• As buffet.
c. Composition of gelatine
• Ingredients
is the main ingredients in making galantine. Such
as: chicken, meat, fish.

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 5. Galantine

• Fillet
Mashed chicken, meat and fish. Then they are put in the
main ingredients.
• Liquid
– White stock or brown stock, functions to cook
galantine by braised technique
– Chaud froid sauce
Mixture of aspic jelly, white stock or brown sauce
which functions to cover galantine, to make it more
interesting

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 5. Galantine

d. Requirement of Galantine:
• Cylindrical shape
• Fillet is from animals or vegetables
• Cooked by braised technique
• Finished by choud froid sauce.

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 5. Galantine

e. Recipes of galantine
Table Chicken Galatine
No. Ingredients Size
1. Chicken 2 kg
2. Egg 2 pieces
3. Yellow onion 100 gr
4. Butter 25 gr
5. Pepper, salt, nutmeg As needed
6. Mire poix 100 gr
7. White wine 100 cc
8. Stock (white/brown) 2 liter
9. Chaud froid sauce 250 cc

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 6. Ballotines

A. Definition
A dish from chicken and goat, filled by mashed meat,
seasoning, vegetable.
B. Techniques of Cooking
Techniques of cooking ballotines is frying (shallow
frying), so it will be brown, and braised in brown stock,
white wine and seasoning.

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 6. Ballotines

is added by chaud froid sauce aspic jelly and served as

appetizer as much as 75–100 gr or main course as much
as 250–500 gr with demiglace sauce or diable sauce.
c. Composition
o Main ingredients
In making ballotines, we just need:
– Upper and lower tight of chicken
– Lower tight of goat

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 6. Ballotines

o Fillet
Mixture of mashed chicken, mushroom, seasoning and
vegetable (carrot and spinach)
o Liquid
– White stock or brown stock which function to cook
ballotines with braised technique aspic jelly.
– Aspic jelly functions to cover ballotines to make it
more interesting

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 6. Ballotines

d. Requirements of ballotines
Mixture of mashed chicken, mushroom,
seasoning and vegetable (carrot and
spinach). The main ingredients are Upper and
lower tight of chicken and lower tight of goat.

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 7. Croquette

a. Definition
Hot appetizer to gain appetite. The first step is by
making roux added by chicken, vegetable, egg and
shaped as preference. Then added by flour and fried by
hot cooking oil.

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 7. Croquette

b. Composition
• The main ingredients are flour, milk, and butter
• Additional ingredients are cooking oil, seasonings
and fillet
• Wrapper: egg, flour
c. Syarat-syarat
• Avoid making roux too soft, because it will be hard
to be shaped. Wrapped by flour and egg, fried in the
frittures cooked in the temperature of 170oC so the
color is yellow or golden brown, served hot/ warm.

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 8. Resoles

a. Definition
Hot appetizer which is salty and spicy. The main
ingredients are from flour, yolk, butter, milk, salt and
shaped like crepe and triangle or rectangle. The it is
fried in much cooking oil.

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 8. Resoles
B. Composition
• The main ingredients are flour, yolk, margarine and milk.
• Additional ingredients:
• Vegetable: potato, carrot, edamer cheese, seasonings
and cooking oil.
• Wrapper
• Egg & flour
C. Requirements:
D. Crepe semi liquid dough.
• Fried much cooking oil until golden brown and served
hot.

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 9. Quiche lorraine
1. Pengertian
Hot appetizer by making pie dough, shaped circle and
added by custard sauce and grated cheese.
2. Composition
• Main ingredients Pie dough, meat, and hard cheese.
• Additional ingredients: Onion, pepper and salt
• wrapper : flour, milk, cream and yolk

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 9. Quiche lorraine

3. requirements:
• Do not make dry pie, because it will be broken
easily
• The color is golden brown.
• Serve hot

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 E. Techniques of Keeping
Appetizer

1. Cold Appetizer
Cold appetizer is like salad which is fragile. Keep it in
refrigerator
2. Hot Appetizer)
Keep the appetizer hot

Picture of Hot and Cold Appetizer

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