3.1.2 Appetizer

Home Economics 9

Unit 3: Basic Meal Preparation

Let's Review

TRUE OR FALSE

Identify if the following statement about appetizer is true.

Multiple Choice

Appetizers are served to stimulate the appetite.

• TRUE

• FALSE

Multiple Choice

Hors D' oeuvres is served outside the main menu.

• TRUE

• FALSE

Multiple Choice

Canapes comprised of a cut out bread as a garnish, spread, and base.

• TRUE

• FALSE

Multiple Choice

Salad is a dish of raw, cold, or warm cooked foods.

• TRUE

• FALSE

Appetizers

Unit 3

MIX AND MATCH

Direction

Match the following appetizer with its appropriate accompaniments.

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Multiple Choice

Oyster clams can be accpmpanied by:

Multiple Choice

Cooked asparagus must be served with:

Multiple Choice

Corn on the cob are served with:

Appetizer

This lesson will cover the following:

a. Fundamentals of plating.

b. ​Accompaninents

c. ​Sanitary practices in presenting appetizer

Objectives

1.   Identify the fundamental of plating.

2. Enumerate the accompaniments of appetizers.

3. Observe sanitary practices in presenting appetizers.

Subject | Subject

FUNDAMENTALS OF PLATING

Plate presentation is the process of offering the appetizer to guests in a stylish and pleasing manner. It requires skills, style, and creativity.

Fundamentals: Balance

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Balance can be achieved by:

a. Color - Two or more colors on a plate are usually more interesting than one.

b. Shapes - Plan for variety of shapes and forms. Cutting vegetables into different shapes gives you great flexibility.

c. Texture. Not strictly visual consideration, but important in plating in menu planning.

d. Flavors. One of the factors to consider when balancing colors, shapes, and texture on the plate.

Select foods and garnishes that offer variety and contrast.

Fundamentals: Portion size

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​Take note of the following when it comes to portion size.:

a. Too small plate makes an overcrowded, jumbled, messy appearance. Too large a plate makes the portions look skimpy.

b. Balance the portion sizes of the various items on the plate.

c. Apply logical balance of portions.

Important for presention and costing

Fundamentals: Arrangement of

Plate

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Take note:

​​a. The food should be easy to handle and serve.

b. A simple design is best.

c. ​Attractive platter presentation may be made on silver or other metals, on mirrors, chinaware, plastic ware, wood, or any other materials provided they are presentable and suitable for food.

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Basic Principles of Platter Presentation

Accompaniments for Appetizers

What is an accompaniment?

It is something added to or served with food or meal to make it better or more appealing.

It enhances ​flavor, food and sauces offered with specific main dishes by providing a balance and contrast to taste.

Accompaniments

​Appetizer	​Accompaniment
​Grapefruit cocktail	​Castor Sugar
​Tomato Juice	​Worcestershire Sauce
​Oysters	​Cayenne Pepper, Pepper Mill, Chili Vinegar, Tabasco Sauce, Lemon Wedge, Brown

Accompaniments

​Appetizer	​Accompaniment
Snails	Brown bread and Butter
Shrimps	Cayenne Pepper, Pepper Mill, Lemon Wedges, Hot Breakfast Toast
Ham Mousse	​Hot Breakfast Toast

Accompaniments

​Appetizer	​Accompaniment
Gull's Egg	Brown bread and Butter, Oriental Salt
Smoked Salmon	Cayenne Pepper, Pepper Mill, Lemon Wedges, Brown Bread and Butter
Asparagus	(if hot) Hollandaise Sauce, (if cold) Vinaigrette

Sanitary Practices in Serving Appetizers

Unit 3

Sanitary Practices

1. Handle the food properly to prevent contamination and spoilage.

2. ​Wash utensils and equipment thoroughly.

3. Keep off hand ​to minimum contact to ingredients and food.

4. Keep away from food when ill.

5. ​Store food and ingredients properly.

6. ​Safeguard the food during distribution and serving.