Appetizers

Served as first course of a meal.

Hors doeuvres
translates from French as outside the meal. served as a prelude to a meal.

OTHER TERMS ASSOCIATED WITH APPETIZERS: Amouse-bouche little savory nibbles, to be eaten with one or two bites,

offerred just for fun as mouth amusements before the starter course is served; generally observed in expensive dining establishments Antipasti (Italy) usually served in one platter with a variety of cured/dried meat, cheese, fruits, and vegetables (olives) Antojitos (Mexico) usually tortilla based such as tacos, quesadillas and enchiladas Chat (India) small portions of food eaten at all times of the day and under different situations. Usually eaten with Chai (Indian tea). Dim Sum (China) touch the heart-a wide assortment of small sweet and savory dishes usually served from a cart Do nhau (Vietnam) little bites; Kanto (Thailand) snacks that are enjoyed any time of the day. Usually seen being sold by street vendors. Mazza/Meze (Arab) usually eaten with wine or Raki (anise flavored drink of Turks)

Mezze (Greece) Rijstafel (Indonesia) rice table; highly seasoned side dishes of vegetables,
meat, seafood, and poultry accompanying hot rice.

Tapas (Spain) to cover- a name given to the slice of ham, cheese, or bread
used to cover the sherry glass served to weary travelers as they arrived at the roadside inn. The tapa protected the wineglass from dust, rain and flies Zakuskis (Russia) The Russian version of tapas involving a lot of food and vodka

Composed Hors doeuvre Are built from two or more components. Many of these components can be prepared in advance, but often the final assembly and garnish must be done at nearly the last moment. Special items include canaps, profiteroles, tartlets and barquettes: Barquettes and tartlets - small edible containers sometimes made out of pt dough. Canaps - small open-faced sandwiches. Mousse - literally means foam or froth.

- for garde manger the term indicates a cold item prepared by combining 3 basic elements: base, binder and an aerator. o Base : pureed cooked or smoked meat and fish, cheese or prepared o Binder : gelatin to keep its shape when chilled o Liquid : to bloom the gelatin o Aerator : egg whites or whipped cream to give its frothy texture Caviar
vegetables

delicacy made from the roe of sturgeon. Roe sac is harvested from the sturgeon while still aliveRoe sacs are carefully rubbed over a sievethe eggs are caught in a container, washed in fresh water, drained and then graded High quality eggs are prepared by molossal or little salt Salt preserves caviar and gives flavor and texture Still perishable even with salt

Major sturgeon species: Beluga caviar most expensive and least readily available; color-light steel to
dark gray; takes 20 years to mature; sold in blue jars or tins yellow jars or tins

Osetra caviar brownish color with golden tinge; has strong nutty flavor; cold in Sevruga caviar dark brown; smallest of the true caviars with a strong flavor;
less expensive than beluga and osetra; sold in red jars or tins

SERVING CAVIARS
o o o o

Needs no special accompaniments Served in special ice containers, bone, horn, or glass spoons to avoid flavor changes with metal spoons Bases used: blinis, brioche, toasts Also served as garnishes for hors d oeuvres

OTHER APPETIZERS AND HORS D OEUVRES Prosciutto and Dried meat Dry-cured ham, comes from Parma, Italy Quenelle A light, poached dumpling based on a forced meat(chicken, veal, seafood,
game) bound with eggs and shaped into an oval

Smorgasbord Swedish manner of dinner, where guests serve themselves from a laden
with food, earliest form of buffet

Timbale A small, pail-shaped mold used to shape rice, custards, mousselines, preparation made in such a mold Tomalley Lobster liver, olive green in color, turns orange when cooked

Rumaki Bacon wrapped around a food, such as chicken livers or olives and then cooked Antipasto Italian for before the pasta. Typically a platter of cold hors doeuvre that
includes meats, olives, cheese, and vegetables and baked

Phyllo dough Filled with meat, poultry, fish etc.; can be shaped into cups or triangles Croustade A small baked or fried edible container for meat, chicken, or other mixtures,
usually pastry but may be made from potatoes or pasta

Wonton Skins Filled with meat poultry, fish, shellfish; deep fried or steamed Brochettes Small skewers containing meat, poultry, fish, shellfish or vegetables Puff Pastry Shaped puff pastry shells, baked and stuffed with different fillings Sushi sushi is a food made of vinegared rice combined with fish
Nigirizushi rice with topping Makizushi rolled sushi Temaki cone-shaped sushi Chirashizushi bowl of sushi rice with other ingredients mixed in Inarizushi pouch of fried tofu filled with sushi rice

Samosa consists of a fried triangular-shaped pastry shell with a savory potato, onion,
fresh coriander, cottage cheese known as Paneer and pea stuffing, but other stuffing like minced meat and fish are often used. Often eaten with chutney, such as mint, coriander or tamarind