Overview
This lesson covers appetizers, their role in meals, and the various types and classifications of appetizers suitable for serving before the main course.
Definition and Importance of Appetizers
- Appetizers are small portions of highly seasoned food served before a meal to stimulate the appetite.
- They enhance appreciation for the main course and provide a natural transition to the meal.
- Appetizers can be served in liquid or solid form and are prepared in small, attractive portions.
- Presentation matters: appetizers should be colorful, well-decorated, and dainty.
- Both hot and cold appetizers should be light and served in small quantities.
Types and Classifications of Appetizers
- Cocktails: Serve juices (e.g., orange, pineapple, grapefruit, tomato) or seafood with sauce, possibly with some alcohol.
- Hors d'oeuvres (Ordo): Small, highly seasoned foods such as canapés, olives, stuffed celery, pickled vegetables, and fish; served hot or cold.
- Canapés: Made from thin bread slices (toasted, sautéed, or fried) with a base, spread, garnish, and varied toppings.
- Sikorsky: Larger canapés, named after Chef Sikorsky.
- Relishes and Crudités: Raw or pickled vegetables like julienned carrots, celery sticks, and radishes, usually served in a dish before the guests.
- Petite Salads: Small, artistically arranged salads consisting of a base, body, and garnish; served in small portions.
- Chips and Dips: Potato chips, crackers, or vegetables served with a dip of suitable consistency to avoid breaking the chip.
- Fresh Fruits and Vegetables: Easy-to-pick, non-messy fruits and vegetables such as grapes, mango chunks, cucumbers, and baby carrots.
- Finger Foods: Any small appetizers that can be picked up and eaten with fingers without making a mess.
Key Terms & Definitions
- Appetizer — Small food or drink served before a meal to stimulate appetite.
- Cocktail — Juice or seafood served as an appetizer, sometimes with alcohol.
- Hors d'oeuvre — French term for small, flavorful appetizers.
- Canapé — Bite-sized bread base with toppings and garnish, served as an appetizer.
- Sikorsky — Larger version of a canapé, named after a chef.
- Relish/Crudité — Raw or pickled vegetables served as appetizers.
- Petite Salad — Small, decorative salad served as an appetizer.
- Finger Food — Appetizer eaten with fingers, small and minimally messy.
Action Items / Next Steps
- Review examples of each appetizer type discussed.
- Practice preparing at least one type of appetizer at home.
- Prepare to identify and classify appetizers in future lessons.