Overview
This document outlines the history and evolution of appetizers, explains their role in meals, and describes the key tools and equipment needed to prepare them efficiently.
Historical Background of Appetizers
- Appetizers originated in early third century B.C. Athens as a buffet of small dishes such as sea urchins and sturgeon.
- Initially, appetizers were unpopular as they were not followed by a main course, leaving diners unsatisfied.
- By the nineteenth century, appetizers gained popularity as meals became more structured.
- Aperitifs, introduced by the Romans, were alcoholic drinks served before meals to stimulate appetite and aid digestion.
- The term "appetizer" became popular in America and England around the 1860s, distinguishing these dishes from hors d’oeuvres.
- Appetizers were once served between the main course and dessert, later becoming established as a pre-main course dish.
- In Filipino cuisine, appetizers are often considered uniquely local due to the tradition of eating finger foods by hand.
Modern Role of Appetizers
- Appetizers are now commonly served before the main course to prepare the palate and increase appetite.
- They can include a wide variety of foods, such as fish, meat, nuts, and chips, and are often part of large family gatherings.
Mise En Place: Preparation Principles
- Mise en place means having all ingredients and tools ready before cooking starts, streamlining the preparation process.
- Proper organization and readiness can save time and ensure smoother execution during cooking.
Essential Tools and Equipment for Appetizers
- Ball cutter: Scoops out balls from fruits and vegetables.
- Rubber spatula: Scrapes contents from bowls.
- Channel knife: Creates garnishes.
- Spatula: Spreads and manipulates foods.
- Wire whip: Mixes thin liquids.
- Zester: Removes citrus peel in thin strips.
- French knife: Used for chopping, slicing, and dicing.
- Paring knife: Used for trimming and paring fruits and vegetables.
- Butter curler: Makes decorative butter curls.