Documenti di Didattica
Documenti di Professioni
Documenti di Cultura
and Appetizers
A first impression for guests, it is
vital that the appetizers be
prepared well
Hors doeuvre
Translates to outside
the work
Served separately from a
meal
Serve hot, cold, finger
foods, passed or plated
Should be stimulating to
the appetite
Cooked carefully
Seasoned well
Flavors balanced
American Culinary Federation: Culinary Fundamentals.
Fresh
Eaten in one or two bites
Attractive
Complimentary to what is
to come
Hot/Cold Appetizers
Traditional Appetizers
Italian, antipasto
Spanish, tapas
French, hors doeuvre varis, on a ravier
Russians serve zakuski boards
Mediterraneans serve mezze
In Latin America, antojitos
Caviar
Very luxurious
Named for the breed of sturgeon it is
obtained from
Prized for centuries, from the Caspian and
Black Sea area (most prized)
Becoming very rare
Known as berries, blended with the correct
amount of salt, sometimes blended with
other types of roe
American Culinary Federation: Culinary Fundamentals.
Caviar (continued)
The U.S. raises paddle fish and
salmon to obtain roe
Served in a small bowl on ice
Wooden or bone spoons
Toast points, unsalted butter,
lemon, chopped egg, sour cream,
and blini
Most always served with ice-cold
vodka
American Culinary Federation: Culinary Fundamentals.
Appetizers
Service points
Appropriate portion
size
Season carefully
Special presentations
Serve at the correct
temperature
Garnishes that
heighten appeal
2006, Pearson Education, Upper Saddle River, NJ
07458. All Rights Reserved.