appetizers and garnishes

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ss

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Chapter 3Chapter 3APPETIZERS AND APPETIZERS AND

GARNISHESGARNISHES

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

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INTRODUCTION TO APPETIZERSINTRODUCTION TO APPETIZERS

HORS D’OEUVRESVARIOUS KINDS AND THEIR

CLASSIFICATIONPURPOSE OF SERVING APPETIZERSSALIENT FEATURES WHILE PREPARING

AND SERVING HORS D’OEUVRES

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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

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

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CAVIAR AND ITS TYPESSTUFFED VEGETABLESTIMBALESCONFITSRILLETTES AND RILLONS

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

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GARNISHESGARNISHESIMPORTANCETYPES OF GARNISHESVegetablesBread SaladsSaucesCompotes, chutneys. etc.

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TRADITIONAL APPETISERSTRADITIONAL APPETISERSANTI PASTOMEZZETAPASANTOJITOSSMORGASBOARD

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MODERN APPETIZERSMODERN APPETIZERSMODERN CONCEPTSTYPES OF MODERN APPETIZERSTHE USE OF FOAMS ENCAPSULATION

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THANK YOUTHANK YOU