Variety of hot or cold appetizer

Variety of Hot or Cold Appetizers

Prepared by:Arlyn P. BonifacioThe First Uniting Christian SchoolTLE 9

VARIETY OF HOT OR COLD APPETIZERS

The taste of every food depends on the quality and preparation method of that food.

Some foods are excellent and tasty when they are either hot or cold

There are two kinds of appetizer recipes—hot and cold.

For the cold appetizers, preservation techniques and freezing at proper temperature is very important.

Appetizers are often served before the soup. At a classical dinner, hot appetizers are served after the soup. Hot appetizers can be created from any ingredient.

1. BROCHETTESThis is a combination of meat, poultry, fish, and vegetables served on a small skewer.

The items are marinated, then baked, broiled, or grilled.

Sometimes called KEBABS often come with a dipping sauce, such as teriyaki or peanut.

2.FILLED PASTRY SHELLS

This appetizer uses shells made from puff pastry, called a bouchee.

It may also use dough formed into a small boat-shaped shell, called a barquette or tartlet.

Sometimes called KEBABS often come with a dipping sauce, such as teriyaki or peanut.

3.MEATBALLSThese can be made from ground beef, poultry, veal, or pork.

They are usually served with a sweet and sour, mushroom, tomato, or cream sauce.

Swedish meatballs are always a crowd pleaser, made with ground beef or pork and onions, and is served with gravy.

4.RUMAKIS These are appetizers made of blanched bacon that are wrapped around vegetables, seafood, chicken liver, meat, poultry, or fruits.

Sometimes rumakis are brushed with a marinade or sauce before they are cooked.

The rumakis may be fried, baked, or broiled.

5. STUFFED POTATO SKINS

These are made from hollowed out potatoes that are filled with a combination of ingredients such as cheese, bacon, and chives.

They are baked or broiled.

Sour cream and onion are often added to stuffed potato skins before serving. Salsa is often served on the side.

6.CHICKEN WINGS These are dipped in a spicy coating of seasonings and then deep-fried.

Their spicy flavor ranges from mild to extra hot.

Chicken wings can also be served sweet baked, or roasted in a honey barbecue or deviled sauce.

In hotels, restaurants, pubs, bar, and in our home, there are recipes of cold appetizers, which makes our meal mouth-watering and tasty.

1.BLEU CHEESE AND SUNDRIED TOMATO

DRESSING In this cold appetizer receipe, blue cheese and sun dried tomatoes are combined until smooth and creamy.

Especially good with spinach salad and garlic croutons.

This will be very tasteful with romaine lettuce and celery.

2.VEGGIE PIZZAThese are appetizers made of blanched bacon that are wrapped around vegetables, seafood, chicken liver, meat, poultry, or fruits.

Sometimes rumakis are brushed with a marinade or sauce before they are cooked.

The rumakis may be fried, baked, or broiled.

3.ZESTY PARTY SNACK MIX

It is also one type of five-star cold appetizer recipes.

This is prepared in the microwave, made up of cereal, potato sticks and peanuts, which gives crunchy taste.

4.PITA SALADThis is another five-star cold appetizer.

There is the filling of crunchy vegetables as in pita sandwich.

You can use this cold appetizer as a light lunch. Also called as cold pita sandwich.

5.BABA GANOUSHThis is also a five-star vegetarian cold appetizer.

This recipe uses pita bread.

Shellfish dip is used in this cold appetizer that can be prepared by having flaked crab meat with chips, and crackers.

6.TRADITIONAL SALSA

WITH BAKED CHIPSThis is also one type of cold appetizer recipe, made of vegetables like tomato, onion, peppers, and cilantro lime juice

You can serve this recipe with tortilla chips and it is easy to make at home.

7.BLUE CHEESE-PISTACHIO GRAPES

This five-star cold appetizer recipe is a combination of cream cheese, blue cheese, and wine, if using.

Wrap a little of the cheese mixture around each grape then roll the grapes in chopped nuts.

Methods of Presenting Appetizers

What is appetizers?

Served as the first course of a meal, while hors d’oeuvres are small bites of food served before the meal or at a separate reception.

Many people use the word “appetizer” to mean a wide range of foods served before the main course.

AppetizersDesigned to stimulate the appetite.

Ingredients can come from every food group.

Can be passed, plated, or part of a buffet line, such as Sweddish meatballs or cocktails sausages.

It is important to include a variety of foods and flavors.

Make sure that they complement the taste of the main dish.

Methods of presenting AppetizersWhat is Presentation?

Is a key in serving appetizers.

It appetizers are served buffet-style, arrange them so that they seem to flow toward guests.

It plated, use plates and trays with interesting shapes and sizes.

Notice how the appetizer look on the plate.

Do not pack them in.

Be sure to leave some open space on the plate.

Add small garnish for presentation.

Appetizers in presented and attractive way

1. Table Service The art of serving hot appetizers to each individual at the table depends on the appetizer.

Example, brochettes could be served on a small plate, with a garnish to the side.

When you serve appetizers at the table, take the opportunity to make each plate or bowl a special presentation.


2. Buffet Service Food is presented all together on one or more tables.

The individual presentation depends on how the appetizers are grouped on each serving plate.

Place a garnish on each plate that holds appetizers.

Arrange space between one so that they can be picked up easily.


3. Butler service Appetizers that are carried on a serving plate a standing event, such as a party or reception, are passed according to what is called butler serve.

When appetizers are passed, people must be able to choose them and eat them easily while stading.


3. Holding & Storage For hot appetizers to taste their best, they should be served hot.

Some appetizers, such as Sweddish meatballs may be baked and then kept warm for a short period of time.

This means cooking & assembling them just prior to serving.

Suggested Appetizers

HEALTH & SAFETY PRACTICES

Keep the food preparation areas separate from the eating, playing, laundry, bathroom, and toileting areas.

Never have raw meat or poultry out on the counter or sink near fruits and vegetables, breads, cooked meats, or prepared foods.


Always wash hands, utensils, and the counter or sink after handling raw meat or any food product.

Always put utensils in a safe place before turning your attention away.

Wash fruits and vegetables thoroughly with water, even if they look clean.

HEALTH & SAFETY PRACTICESWashing removes dirt, chemicals, and some bacteria.

Plan ahead to thaw frozen foods in a safe way. Defrost frozen foods in the refrigerator on a low shelf so the food cannot drip onto other foods, or defrost under cold running water.

This will keep them cool enough to slow the growth of bacteria.


Avoid preparing food when ill. Cover your mouth and nose when sneezing or coughing to avoid contaminating the food and utensils.

Keep cold foods until you serve them. Serve cold foods as soon as you take them out of the refrigerator or keep them cool until you serve them.


Be sure that meat, fish, poultry, milk and egg products are kept in the refrigerator until you are ready to use them.

Likewise, keep hot foods until they are served. Serve hot foods right after they finish cooking. Do not leave them out to cool for too long.


Always serve appetizers on clean plates or other clean and sanitized holders. Do not serve food on a bare table.

Avoid unnecessary handling of ingredients.

Wash raw food thoroughly before cooking.


Wipe off dirt or wash cans before opening canned good.

Cover the food properly.

Store ingredients in properly sealed container.

Transfer of Learning

Divide the class into 4 groups. Each group will prepare an appetizer studied earlier and they will present in the class for evaluation.