Objectives
A. Classification of Appetizers
B.Examples of Appetizers
C. Historic Importance of Culinary Garnishes
D. Explanation of different Garnishes
A. Classification of Appetizers
B.Examples of Appetizers
C. Historic Importance of Culinary Garnishes
D. Explanation of different Garnishes
Appetizer
Appetizers are small portions of food item, serve, at the first course to stimulate to appetite. They may be serve in liquid or solid form.
It is important that an appetizer should be colorful, dainty
CLASSIFICATION OF APPETIZERS
Cocktail
Crudités
They are traditional French appetizers consisting of sliced or whole raw vegetables which are typically dipped in a vinaigrette or other dipping sauce.
Relish
A relish is a cooked and pickled product made of chopped vegetables, fruits or herbs and is a food item typically used as a condiment to enhance a staple. Examples are chutneys and the North American relish, a pickled cucumber jam eaten with hot dogs or hamburgers.
CANAPÉS
Canapés are a type of hors d’oeuvre served on a base of toast or bread, with a spread made of butter, cream cheese, or mayonnaise. The canapé is topped with cured meats, cooked seafood, or a salpicon (diced or minced ingredients bound with a sauce). Garnishes of fresh herbs are added to complete the canapé.
PETITE SALAD
they are small portions and they are usually display the characteristics found in most salad.
SOUPS AND CONSOMMES– are include in the appetizer category because they are served in this course more than ever before.
CHIPS AND DIPS– savory dips are popular accompaniments to potato chips, crackers, and raw vegetables. proper consistency is important for many dip 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.
Appetizers and garnishes are promot the food sales
Appetizers and garnishes to dishes and food items are looking beautiful, attractive and delicious to consumers are buying more and more and enjoy their meals.
CLASSIFICATION OF APPETIZERS
1. COCKTAILS
2. HORS D’ OEUVRES
3. CANAPE
4.RELISH/CRUDITES
5. PETITE SALAD
6. SOUPS AND CONSOMMES
7. CHIPS AND DIPS
Cocktail
A cocktail is an alcoholic mixed drink, which is either a combination of spirits, or one or more spirits mixed with other ingredients such as fruit juice, flavored syrup, or cream. There are various types of cocktails, based on the number and kind of ingredients added.
HORS D'OEUVRE
A French term for small one or two bite portions of food, that are flavorful and highly seasoned to encourage a guest to drink more. Hors d’oeuvres are "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.Crudités
They are traditional French appetizers consisting of sliced or whole raw vegetables which are typically dipped in a vinaigrette or other dipping sauce.
Relish
A relish is a cooked and pickled product made of chopped vegetables, fruits or herbs and is a food item typically used as a condiment to enhance a staple. Examples are chutneys and the North American relish, a pickled cucumber jam eaten with hot dogs or hamburgers.
CANAPÉS
Canapés are a type of hors d’oeuvre served on a base of toast or bread, with a spread made of butter, cream cheese, or mayonnaise. The canapé is topped with cured meats, cooked seafood, or a salpicon (diced or minced ingredients bound with a sauce). Garnishes of fresh herbs are added to complete the canapé.
PETITE SALAD
they are small portions and they are usually display the characteristics found in most salad.
SOUPS AND CONSOMMES– are include in the appetizer category because they are served in this course more than ever before.
CHIPS AND DIPS– savory dips are popular accompaniments to potato chips, crackers, and raw vegetables. proper consistency is important for many dip 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.
An hors d’oeuvre is essentially a small tit bit, it should be light ,attractive very delicate and of course tasty.
There are four main types of hors d’oeuvre :
- Cold hors d’oeuvre
- Hot hors d’oeuvre
- Zakuski
- Canapes
COLD HORS D’OEUVRE
These can broadly be categorized into two , the ready to serve variety, available in the market
today in Every conceivable form and type (smoked Salmon , Pate, smoked Sausages).
Then there are those that require culinary
preparation and , when made properly , have the advantage of being freshly prepared from fresh ingredients with maximum flavour and
appeal .This is where fine cuisine can make a
very important contribution to eating Pleasure.
HOT Hors d'oeuvres
appetizer or starter is a small dish served before a meal in European cuisine.Hors d'oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating, such as at a reception or cocktail party.
DIFFERENCE BETWEEN HOT AND COLD HORSDOEUVRES
The literal difference between cold and hot appetizers is their temperature. Cold appetizers are served in lower temperatures while hot appetizers are literally served in higher temperatures.
As such, hot appetizers are most of the time soup-based, made from bread, fried meats, and other sizzling foods. On the other hand, cold appetizers are made from fresh seafood, food wraps, and dip-based finger foods, particularly fruits and veggies.
ZAKUSKIS
A zakuski is a Russian term for hot and cold hors d'oeuvres, snacks, appetizers, served before meals. Usually presented buffet style, it often consists of cured meats and fishes, various pickled vegetables such as beets, cucumbers, and garlic, mixed salads, hard cheeses, caviar.
GARNISHES
- To decorate or embellish a food item by the addition of other items.
- The word garnish derived from French word meaning to adorn and furnish.
What is Garnishing?
It is the way of decorating the food or beverage so that it is aesthetically appealing for the guests/customers. It works on the plate. Garnishing also harmonizes color, flavor, and taste of the main dish.
Chopped herbs or small twigs of herbs, leafy vegetables, twirls of carrots or tomatoes, swirls of fresh cream, fruit glaze, chopped nuts, seedless berries, and lemon zest or slices are used for garnishing.
Desserts are garnished with dried fruits, fresh fruit zests, glazes, roasted or candied nuts, frostings, chocolate curls, chocolate coated nuts, or small pieces of sugar arts.
Drinks like cocktails and mocktails are garnished using fruit pieces and zests, mint leaves, and castor sugar. Milk based drinks are garnished mostly with fruit pieces, cherries, chocolates, or nuts.
Do’s and Don’ts of Food Garnishing
The following are some important Dos and Don’ts to be understood in food garnishing −
- Place it where it seems just perfect.
- Contrast color schemes work best for garnishing.
- Do not overdo garnishing; this overshadows the main food.
- Do not reuse the garnish.
- Avoid being too elaborate.
Garnish can be divided into two types as:
1.Simple garnish
2.Composite/ compound garnish
Simple garnish consists of single food items.
whereas compound garnish are the combination of more than one
food items used in the decoration of a particular dish.
Types of Garnish
1.Herbs and Leaves
Many green leaves and herbs are used for garnishing purposes. The most popular leaves and herbs that are used include thyme, oregano, basil, chives, chervil, coriander, bay, etc. These leaves don’t just add additional color but also a tempting aroma and a characteristic flavor to numerous dishes.
2. Roots and Greens
Most of the time, greens are used as side salads on platters to fill up the empty space. Endive, Butter crisp, and lettuce are common greens that are used to garnish a number of dishes.
3. Edible Flowers
Chicken dish garnished with edible flowers.
Many flowers like Calendula, Pansies, and Jasmines are edible and
can be used as a garnish in many dishes.
4. Fruits and Vegetables
Lemon, lime, oranges, berries, grapes, radish, and tomatoes are the most common fruits and vegetables that are used as garnishes. They can be used as slices, wedges, or used for their zest.
5. Purees
Purees like tomato puree are often used for garnishing purposes. They can be spread artfully on the platter or poured over the food item. They add vibrant color, texture, and flavor to your dish.
6. Sauces and Syrups
A number of sauces and syrups are quite popular when we talk about garnishing. BBQ sauce, teriyaki sauce, and other similar sauces are often used with steaks and main courses while chocolate and strawberry syrups are popular garnishes for desserts.
What are garnishes used for?
A garnish is an item or substance used as a decoration or embellishment accompanying a prepared food dish or drink. In many cases, it may give added or contrasting flavor. Some garnishes are selected mainly to augment the visual impact of the plate, while others are selected specifically for the flavor they may impart.
Appetizers and garnishes are promot the food sales
Appetizers and garnishes to dishes and food items are looking beautiful, attractive and delicious to consumers are buying more and more and enjoy their meals.
Why are garnishes important?
Usually consisting of an edible component, garnishes brighten the plate, give a clue to the flavor of the meal, complement the taste of the dish or fill empty space on the plate. Garnishes can take many forms depending on the food they are decorating.
Historic Importance of Culinary Garnishes
In classical cooking, the terms garnish and garniture have been used the way we use the term accompaniments. In other words, garnishes are any items placed on the platter or plate or in the soup bowl in addition to the main item. A Garnish is an element added to food when it is served. In modern times, the main purpose of a Garnish is visual, but a Garnish may sometimes also serve to complement or contrast with the taste of the main dish.
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