Appetizers and Garnishes

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Chapter 3Chapter 3APPETIZERS AND APPETIZERS AND

GARNISHESGARNISHES


INTRODUCTIONINTRODUCTIONINTRODUCTION TO APPETIZERSCLASSIFICATION OF APPETIZERSCANAPESCOLD HORS D’OEUVRESHOT HORS D’OEUVRESGARNISHESTYPES OF GARNISHESTRADITIONAL APPETIZERSMODERN APPETIZERS


INTRODUCTION TO APPETIZERSINTRODUCTION TO APPETIZERS

HORS D’OEUVRESVARIOUS KINDS AND THEIR

CLASSIFICATIONPURPOSE OF SERVING APPETIZERSSALIENT FEATURES WHILE PREPARING

AND SERVING HORS D’OEUVRES


CLASSIFICATION OF HORS CLASSIFICATION OF HORS D’OEUVRESD’OEUVRESCANAPESWHAT IS A CANAPE?FILLINGS THAT CAN BE USED IN

MAKING CANAPEPOINTS TO REMEMBER WHILE

MAKING CANAPES


COLD HORS D’OEUVRESCRUDITESSHELL SHAPESBOUCHEES PROFITEROLESMOUSSES-base,binder,aeratorSAVOURY WATER AND JELLIES


CAVIAR AND ITS TYPESSTUFFED VEGETABLESTIMBALESCONFITSRILLETTES AND RILLONS


HOT HORS D’OEUVRESBEIGNETS OR BATTER FRIEDBROCHETTESKEBABSBRUSCHETTACROQUETTEDOUGH WRAPPED HORS D’OEUVRESFLATBREADSMISCELLANEOUS HOT HORS D’OEUVRES


GARNISHESGARNISHESIMPORTANCETYPES OF GARNISHESVegetablesBread SaladsSaucesCompotes, chutneys. etc.


TRADITIONAL APPETISERSTRADITIONAL APPETISERSANTI PASTOMEZZETAPASANTOJITOSSMORGASBOARD


MODERN APPETIZERSMODERN APPETIZERSMODERN CONCEPTSTYPES OF MODERN APPETIZERSTHE USE OF FOAMS ENCAPSULATION


THANK YOUTHANK YOU

Appetizers and Garnishes

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