Overview
This lecture covers the history, preparation, tools, and classifications of appetizers, with a focus on canapés, cocktails, relishes, and other types served before a main meal.
History of Appetizers
- Appetizers originated with Athenians in the 3rd century B.C. as small buffets, but became popular in the 19th century.
- Romans introduced aperitifs—alcoholic drinks to incite hunger and aid digestion.
- The term "appetizer" came into use in America and England in the 1860s.
- Appetizers are often associated with Filipino culture for their finger-food nature.
Mise en Place & Tools
- Mise en place means "set in place" and involves advance preparation of ingredients and tools for cooking.
- Essential tools include: ball cutter, rubber spatula, channel knife, spatula, wire whip, zester, French knife, paring knife, butter curler, cutting board, kitchen shears, potato masher, chiller, and oven.
- Other equipment: measuring spoons/cups, mixing bowls/spoons, fork, containers, stove, refrigerator, and strainer/colander.
Definition and Classification of Appetizers
- Appetizers are small, highly seasoned foods served before a meal to stimulate appetite.
- Classified as: cocktails, hors d’oeuvres, canapés, relishes/crudités, petite salads, chips and dips, fresh fruits and vegetables, and finger foods.
Canapés
- Canapés are bite-sized open-faced sandwiches with a base, spread, and garnish.
- Spreads include flavored butters, flavored cream cheese, and meat or fish salad spreads.
- Garnishes may be vegetables, pickles, fish, meats, or egg slices.
- Guidelines: prepare components ahead, assemble close to serving time, select harmonious flavors, use high quality ingredients, keep it simple, and arrange attractively.
Cocktail Appetizers
- Made with seafood or fruit and served chilled with tangy sauce.
- Examples: oysters, clams, shrimp, crab meat, lobster, fruits, and white fish.
Relishes and Dips
- Relishes: raw or pickled vegetables (crudités) and pickled items served attractively.
- Dips: spreads used as accompaniments to vegetables, chips, or crackers with proper consistency.
Miscellaneous Hors d’Oeuvres
- Includes small portions of hot or cold foods like antipasto, bruschetta, tapas, caviar, and amuse bouche.
Key Terms & Definitions
- Appetizer — small, seasoned food served before the main course to stimulate appetite.
- Mise en Place — advance preparation of ingredients and tools before cooking.
- Canapé — bite-size open sandwich with base, spread, and garnish.
- Cocktail — appetizer made of seafood or fruit with a tangy sauce.
- Relish/Crudité — raw or pickled vegetables served as appetizer.
- Hors d’Oeuvre — highly seasoned small food served hot or cold before the meal.
- Amuse Bouche — tiny appetizer served before the meal to showcase the chef.
Action Items / Next Steps
- Review different types of appetizers and their classifications.
- Familiarize yourself with the tools and equipment used in appetizer preparation.
- Practice preparing canapés and assembling components as instructed.