LEARNING TARGETS

I can classify appetizers according to

ingredients used.
I can differentiate between hot and
cold appetizers.
I can prepare a variety of appetizers.
Demonstrate the methods of preparing
appetizers.
 APPETIZERS
Is food or drink served usually before a
meal to stimulate the appetite.
It is prepared into bits and pieces to
enhance the taste buds and increase the
craving for foods.
It provides a natural transition to the main
meal.
 CLASSIFICATION OF
APPETIZERS
1. CANAPES
- Usually small pieces of bread, toast, or
crackers, spread and topped with a
highly seasoned food mixture.
-a small piece of bread or pastry with a
savory topping, often served with drinks
at a reception or formal party.
 Canapes Toppings
A. Anchovy Or Sardine Canapes
Preparation:
• Spread strips or rounds of
sautéed bread with
anchovy or sardine paste
that has been mixed with
a little lemon juice.
• Arrange on top
rosettes/decorations of
chopped eggs.
BISCUIT CANAPES
 B. Ham Canapes
Preparation:
• Cut thin slice of bread in any
shape with a biscuit cutter or
a bread knife.
• Sauté in butter or brown in
the oven.
• Chopped boiled ham very
fine, mix with mustard and a
little cream spread on the
bread then add some
rosettes/decoration.
BISCUIT HAM CANAPES
 C. Cheese Canapes
Preparation:
• Cover pieces of
sautéed
bread/biscuit with
grated cheese,
sprinkle with salt and
paprika/chili. Let it
brown in the oven.
Serve at once.
 D. Chicken Canapes
Preparation:
• Prepare the ingredients:
 1 canned chicken
 11/2 cup shredded cheese
 sliced green onions
 2-3 garlic cloves crushed
 2-3 tbs of mayonnaise
 I baguette/ French bread
sliced
• Mix all the ingredients and spread
on the bread
• Transfer to oven and bake on 450
degrees for 6-8 mins. Or when the
cheese is completely melted.
E. Prune or Fig Canapes
It may help to lower
cholesterol and
control blood
sugar levels. Figs are
a good source
of calcium, which
can ward
off osteoporosis as
well as other health
issues.
 F. Fruit Canapes
All kinds of preserved fruit can be
used, the fruit being heated and a
little wine added if cared for, placed
on the sautéed bread, covered with
whipped cream. Peaches, apples,
and pineapples are particularly good
served in this way.
G. Alexandra Canapes
Preparation:
• Butter small rounds of toasted
bread, cover each piece
with anchovies. Scatter over
them hard-boiled-eggs,
olives and capers chopped
together very finely.
 H. Apricot Canapes
Preparation:
• Cut thin slices of
bread into rounds.
Sauté a delicate
brown in hot butter,
cover with apricot
marmalade, and
dot with whipped
cream.
 I. Anchovy-and-Egg Canapes
Preparation:
• Cut thin slices of bread into
rounds. Sauté a delicate brown
in hot butter, cover with apricot
marmalade, and dot with
whipped cream.
COCKTAILS
 OVER THE COAL
APPETIZERS/GRILLED APPETIZER
It is more popular when served outside
and the guests attend the grilling. The
following can be skewered on fine
barbecue sticks or wrapped in
aluminum foil placed on the grill: meat,
chicken, sausages, bacon,
marshmallows, and even fruits and
vegetables.
 SOUP
It is also another
kind of appetizer
served hot and cold.
 PARTY OR PASTRY BREAD
These are in different shapes,
colors and with different fillings such
as peanut butter, cheese, butter,
jelly, eggs, and jam with
mayonnaise or salad dressing as
base.
 PARTY OR PASTRY BREAD
These are informal appetizers made with
softened cheese, sour cream, bean
puree, or foods of similar consistency
flavored to complement crisp, bite-size
foods that are dipped into the product.
Chips, crackers, or raw vegetables such
as carrot sticks, celery, and cauliflower
are among the common food served
with dips.