Appetizers are finger foods usually served before a meal, or in between mealtimes, and are also calledhors 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 toaperitifs, co*cktailsserved before a meal.
At dinners, banquets and the like, appetizers may be served before 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 mealtime. 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 before a meal as a first course.
Characteristics of Appetizers
Appetizers should be big on flavour, small on size and price. The appetizer must have distinct, piquant flavour and appetite-whetting qualities. Pickled and salted foods, acids, pepper and paprika play a conspicuous part in their manufacture. Raw oysters and clams, grapefruit, melons and fruit co*cktails, canapes and small sandwiches spread with pastes of sardines, anchovies and caviar, lobster and crabmeat, pate de foie gras, cheese, olives and other mixtures of high flavour, deviled eggs, small succulent salads, may all be included without prejudice in the list of appetizers. In parts of the United States, the dinner is always begun with the salad as the appetizer.
Classification of Appetizers
co*cktails
Hors d’ oeuvres
Canape
Relishes/Crudite
Salads
Soup & Consommé
Chips & DIps
co*cktails
Consist of several bite-sized pieces of fish, shellfish, drinks and fruits served with tangy flavoured sauce. They must be fresh in appearance and arranged attractively to have an eye appeal. Various co*cktails are-Juices of orange, pineapple, grapefruit or tomato served with cold salad dressings.
Hors d’ oeuvres are small portions of highly seasoned foods formerly used to precede a meal served either hot or cold. Simplicity should be the main criteria for making the hors d oeuvres. Although most hors d oeuvres are served cold, there are also hot ones.
Canape
Canape is 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 titbits 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 recipes for making canapes. Individuals or a combination of several different coloured items are used on the small fancifully cut pieces of bread, toasted or fried, biscuits, etc. The larger canapes are termed as ZAKUSKIS after Chef Zakuski.
Relishes/Crudite
Relishes/Crudite are pickled items and raw, crisp vegetables such as julienned carrots or celery sticks. relishes are generally placed before the guest in a slightly, deep, boat shape dish.
Salads
Petite Salads- they are of small portions and they are usually displaying the characteristics found in the most salad. Salads are of two types:-
Plain salads:
Cucumber salad
Tomato salad
Beetroot salad
Compound Salad:
Salad Russe: Dices of mixed vegetables in mayonnaise.
Salad Waldref: Dices of apple, celery, and walnut, bounded with mayonnaise.
Caesar Salad: Lettuce with vinaigrette dressing along with garlic, croutons, and grated parmesan cheese.
Soup & Consommé
Soup & Consommé include in the appetizer category because they are served in this course more than ever before.
Chips & Dips
Savoury dips are popular accompaniments to potato chips, crackers, and raw vegetables. proper consistency is important for many dips 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.
Some examples of the classical appetizers
Caviare: The roe of sturgeon fish served with its own accompaniments.
Escargots: Snails served with toasted white bread and garlic butter.
Shellfish co*cktail: Prawns on a bed of shredded lettuce and coated in mayonnaise.
Huitres: Oysters served with its own accompaniments.
Smoked salmon: Smoked fish served along with brown bread and lemon segments.
Jus de tomate: Tomato served with salt and Worcestershire sauce.
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Appetizers are finger foods usually served before a meal, or in between mealtimes, and are also called hors d'oeuvres, antipasti, or starters
starters
Hors d'œuvre in French literally means 'outside the work', that is "not part of the ordinary set of courses in a meal". In practice, it is a dish which stands on its own as a snack or supports the main course.
There are nine main classifications of appetizers: canapes, chips and dip, co*cktails, finger foods, fruits and vegetables, hors d'oeuvres, petite (small salads), relishes and crudite, and other. Examples include: Canapes: A canape is usually a thin slice of bread that is cut into shapes (triangles, circles, etc.)
General hors d'oeuvres include cold preparations such as salad, cold meat, and fish. Classical hors d'oeuvres include fruit juice and soft drinks, grapefruit, shellfish co*cktail, and so on. Typically smaller than a main dish, an hors d'oeuvre is often designed to be eaten by hand.
The document discusses the preparation of appetizers, including canapés which consist of a base, spread, and garnish on small pieces of bread or pastry.
You're supposed to eat hors d'oeuvres before a meal begins, versus appetizers, which are considered part of the meal. Then there is the quantity served, with appetizers being served once to a table, versus hors d'oeuvres being served several at a time.
There are several ways to serve appetizers. They can be served hot or cold, in single portions or as a buffet and sometimes even placed on the dinner table in a platter as a part of the main meal. Informal receptions or co*cktail parties, they are served before the guests are seated.
Usually, an appetizer is a small serving of food — just a few bites — meant to be eaten before an entree, and often shared by several people. You can also call an appetizer an hors d'oeuvre. An appetizer is meant to stimulate your appetite, making you extra hungry for your meal.
a small portion of a food or drink served before or at the beginning of a meal to stimulate the desire to eat. any small portion that stimulates a desire for more or that indicates more is to follow: The first game was an appetizer to a great football season.
Hors d'oeuvres are small items served before dinner, often accompanied by co*cktails. They're most commonly found at co*cktail parties or during the co*cktail hour of a reception or gala. Most of the time, hors d'oeuvres are considered 'finger foods' and can be eaten while standing and mingling.
Appetizers are not just a tasty way to start a meal, they also have important physiological benefits by stimulating the digestive system and preparing the body for the main course. This can lead to improved digestion, increased nutrient absorption, and even reduced risk of overeating.
Hors d'oeuvres are defined as "apart from the main work" and served before sitting down to meal service. They may be hot or cold items. Because they are usually eaten while standing, hors d'oeuvres should be finger food that can be eaten without the use of utensils.
Too many might spoil your guests' dinner - but not enough is even worse! Serve 4 to 6 appetizers per person at a dinner party. It depends on when you serve them and your dinner's content. An early or heavy dinner means you can aim for fewer appetizers per person.
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