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43 Cards in this Set
- Front
- Back
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Athenians |
Introduced appetizers in the early 3rd century BC. |
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urchins, cockles, sturgeon, and garlic |
Appetizers served by the Athenians |
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19th century |
Time period when appetizers truly caught on |
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Aperitifs |
Created by Romans and often with alcohol because it helps with digestion |
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1860s |
Time when the term "appetizer" was used in America and England |
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Ball cutter |
Sharp edged scoop for cutting out balls of fruit and vegetables |
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Spatula |
Used for manipulating foods like spreads |
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Channel Knife |
Small hand tool in making garnishes |
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Wire Whip |
Used for mixing thinner liquids |
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Zester |
Used to remove zest or citrus |
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French knife |
For chopping, slicing, and dicing |
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Paring Knife |
Used for trimming and paring fruits and vegetables |
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Butter curler |
Used for making butter curls |
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Cutting Board |
Board for cutting fruits and vegetables |
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Kitchen shear |
Cutting device for ingredients |
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Potato Masher |
Designed to press potato and other cooked vegetables |
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Chiller |
Used for keeping cold foods for service |
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Oven |
Used for baking |
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Fork |
Used to combine ingredientd |
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Food which simulate appetite through attractivr appearance, fragrance or flavor ; small portions of highly seasoned food; it gives appreciation to the food we eat; light and served in small quantities |
Four qualities of appetizers |
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Cocktails |
Usually juices of orange, pineapple, grapefruit, or tomatoes served with cold salad dressings |
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Oysters and clams on their half shell, shrimps, crab meat, lobster, fruits |
Other types of cocktails |
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Hors D' Oeuvres |
Small portions of highly seasoned foods. Combination of canapés, olives, stuffed celery, pickled radishes, and fish. Served on individual plates when guests are seated and either cold or hot. |
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Antipasto |
Italian appetizer |
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Cured meat, seafood items, cheeses, hard cooked and stuffed eggs, relishes, mushrooms and other vegetables |
Example of antipasto |
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Bruschetta |
Slice of Italian bread that is toasted, rubbed with crushed garlic, and drizzled with olive oil, served with toppings like canapés. |
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Tapas |
A small food item intended to be eaten with wine or other drinks |
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Caviar |
Salted roe, or eggs of the sturgeon. |
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Amuse Bouche |
Tiny appetizer offered to guests seated at the tables before or after they have ordered from the menu. |
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Canapés |
Made out of thin slices of bread in different shapes. May be toasted, sautéed in butter, or dipped in a mixture of egg. |
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Zakuskis |
Large canapés |
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Base |
Holds the spread or a garnish |
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Spread |
Placed on top of the base so the garnish sticks to it without falling |
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Flavored butter, flavored cream cheese, meat or fish spreads |
3 types of spreads |
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Garnish |
Any food item or combination of items placed on top of the canapé |
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Base, Spread, Garnish |
3 parts of canapés |
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Vegetables, fish, meats, cheese, hard cooked egg slices |
Food items used to decorate canapés |
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Relishes/crudites |
Pickled items which are raw, crisp vegetables such as julienne carrots or celery sticks |
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Raw vegetables with dips, pickled items |
2 categories of relishes |
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Petite Salad |
Small portions and usually disply the characteristics found in most salads |
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Chips and dips |
Popular accompaniments to potato chips, crackers, and raw vegetables |
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Fresh fruits and vegetables |
Simplest appetizers |
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Finger food |
Variety of appetizers where the only requirement is that you keep everything small enough to be picked up with fingers |
