Bsc 5th Semester-Appetizers and Garnishes

                                                    Appetizers-Notes

Appetizers are finger foods usually served prior to a meal, or in between mealtimes, and are also called hors d’oeuvres, antipasti, or starters, and may range from the very simple to the very complex, depending on the occasion and the time devoted to making them. They’re a common accompaniment to aperitifs, cocktails served prior to a meal.

At dinners, banquets and the like, appetizers may be served prior to a meal. This is especially common at weddings, when it takes time for the wedding party and guests to get to a reception after the marriage has taken place. Appetizers may be served at long parties that occur after a regular meal time. A mid-afternoon party where there is no intent to serve dinner, or an evening party that occurs after dinner may feature appetizers so that guests can have the opportunity to snack. . Many restaurants feature a range of appetizers that are ordered just prior to a meal as a first course. 

 

Characterstics of Appetizers:   Appetizers should be big on flavor,small on size and price.They should have following characterstics.

 

 

 

 

      

 

 

 

 

Classifications of Appetizers:

CLASSIFICATION OF APPETIZERS:

1.COCKTAILS-consist of several bite size pieces of fish, shellfish, drinks and fruits served with tangy flavored sauce.They must be fresh in appearance and arranged attractively to have an eye appeal.Various cocktails are-Juices of orange ,pineapple ,grapefruit or tomatoe served with cold salad dressings .

  

2. HORS D’ OEUVRES-are small portions of highly seasoned foods formerly used to preced a meal served either hot or cold.Simplicity should be the main creitoria for making the horsdoeuvres.Although most horsdoeuvres are served cold,there are also hot ones.

 

 

3.CANAPE- a bite sized or two bite sized finger food consisting of three parts: a base, a spread or topping and garnish or garniture.They are savoury tit bits of food.They could be served hot or cold.The items should be dainty,petite,fresh,having an eye appeal and colour contrasts.There are no set recepies for the making canapes.Individual or a combination of several different coloured items are used on the small fancifully cut pieces of bread ,toasted or fried ,and biscuits etc.The larger canapes are termed as ZAKUSKIS after the Chef Zakuski .

 
4 .RELISHES/CRUDITES- they are pickled item and raw, crisp vegetables such as julienne carrots or celery sticks. relishes are generally placed before the guest in a slightly, deep, boat shape dish.

5.    PETITE SALAD- they are small portions and they are usually display the characteristics found in most salad.

6.  SOUPS AND CONSOMMES- are include in the appetizer category because they are served in this course more than ever before.


7.   CHIPS AND DIPS- savory dips are popular accompaniments to potato chips, crackers, and raw vegetables. proper consistency is important for many dip you prepare. it must not be so thick that it cannot be scooped up without breaking the chip or crackers, but it must be thick enough to stick to the items used as dippers.