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5th Sem Food Production Notes

Appetizers & its Classification

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Last updated: 14 July 2023

Introduction to Appetizers

Appetizers are finger foods usually served before a meal, or in between mealtimes, and are also called hors 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 to aperitifs, cocktails served 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 cocktails, 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

  • Cocktails
  • Hors d’ oeuvres
  • Canape
  • Relishes/Crudite
  • Salads
  • Soup & Consommé
  • Chips & DIps

Cocktails

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 cocktails are-Juices of orange, pineapple, grapefruit or tomato served with cold salad dressings.  

Hors d’ oeuvres

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:-

  1. Plain salads:
  • Cucumber salad
  • Tomato salad
  • Beetroot salad
  1. 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 cocktail: 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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Syllabus BHM311 (T)

01 LARDER

I. LAYOUT & EQUIPMENT

  1. Introduction of Larder Work
  2. Equipment found in the larder
  3. Layout of a typical larder with equipment and various sections

II. TERMS & LARDER CONTROL

  1. Common terms used in the Larder and Larder control
  2. Essentials of Larder Control
  3. Importance of Larder Control
  4. Devising Larder Control Systems
  5. Leasing with other Departments
  6. Yield Testing

III. DUTIES AND RESPONSIBILITIES OF THE LARDER CHEF

  1. Functions of the Larder
  2. Hierarchy of Larder Staff
  3. Sections of the Larder
  4. Duties & Responsibilities of larder Chef

02 CHARCUTIERIE

I. SAUSAGE

  1. Introduction to charcutierie
  2. Sausage – Types & Varieties
  3. Casings – Types & Varieties
  4. Fillings – Types & Varieties
  5. Additives & Preservatives

II. FORCEMEATS

  1. Types of forcemeats
  2. Preparation of forcemeats
  3. Uses of forcemeats

III. BRINES, CURES & MARINADES

  1. Types of Brines
  2. Preparation of Brines
  3. Methods of Curing
  4. Types of Marinades
  5. Uses of Marinades
  6. Difference between Brines, Cures & Marinades

IV. HAM, BACON & GAMMON

  1. Cuts of Ham, Bacon & Gammon.
  2. Differences between Ham, Bacon & Gammon
  3. Processing of Ham & Bacon
  4. Green Bacon
  5. Uses of different cuts

V. GALANTINES

  1. Making of galantines
  2. Types of Galantine
  3. Ballotines

VI. PATES

  1. Types of Pate
  2. Pate de foie gras
  3. Making of Pate
  4. Commerical pate and Pate Maison
  5. Truffle – sources, Cultivation and uses and Types of truffle.

VII. MOUSE & MOUSSELINE

  1. Types of mousse
  2. Preparation of mousse
  3. Preparation of mousseline
  4. Difference between mousse and mousseline

VIII. CHAUD FROID

  1. Meaning of Chaud froid
  2. Making of chaud frod & Precautions
  3. Types of chaud froid
  4. Uses of chaud froid

IX. ASPIC & GELEE

  1. Definition of Aspic and Gelee
  2. Difference between the two
  3. Making of Aspic and Gelee
  4. Uses of Aspic and Gelee

X. QUENELLES, PARFAITS, ROULADES

  1. Preparation of Quenelles, Parfaits and Roulades

XI. NON EDIBLE DISPLAYS

  1. Ice carvings
  2. Tallow sculpture
  3. Fruit & vegetable Displays
  4. Salt dough
  5. Pastillage
  6. Jelly Logo
  7. Thermacol work

03 APPETIZERS & GARNISHES

  1. Classification of Appetizers
  2. Examples of Appetizers
  3. Historic importance of culinary Garnishes
  4. Explanation of different Garnishes

04 SANDWICHES

  1. Parts of Sandwiches
  2. Types of Bread
  3. Types of filling – classification
  4. Spreads and Garnishes
  5. Types of Sandwiches
  6. Making of Sandwiches
  7. Storing of Sandwiches

05 USE OF WINE AND HERBS IN COOKING

  1. Ideal uses of wine in cooking
  2. Classification of herbs
  3. Ideal uses of herbs in cooking