s

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Chapter 3
APPETIZERS AND
GARNISHES

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INTRODUCTION
INTRODUCTION

TO APPETIZERS
CLASSIFICATION OF APPETIZERS
CANAPES
COLD HORS DOEUVRES
HOT HORS DOEUVRES
GARNISHES
TYPES OF GARNISHES
TRADITIONAL APPETIZERS
MODERN APPETIZERS
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INTRODUCTION TO APPETIZERS
HORS

DOEUVRES
VARIOUS KINDS AND THEIR
CLASSIFICATION
PURPOSE OF SERVING APPETIZERS
SALIENT FEATURES WHILE PREPARING
AND SERVING HORS DOEUVRES

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CLASSIFICATION OF HORS
DOEUVRES
CANAPES
WHAT

IS A CANAPE?
FILLINGS THAT CAN BE USED IN
MAKING CANAPE
POINTS TO REMEMBER WHILE
MAKING CANAPES

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COLD

HORS DOEUVRES
CRUDITES
SHELL SHAPES
BOUCHEES
PROFITEROLES
MOUSSES-base,binder,aerator
SAVOURY WATER AND JELLIES

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CAVIAR

AND ITS TYPES

STUFFED VEGETABLES
TIMBALES
CONFITS
RILLETTES AND RILLONS

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HOT HORS DOEUVRES

BEIGNETS OR BATTER FRIED
BROCHETTES
KEBABS
BRUSCHETTA
CROQUETTE
DOUGH WRAPPED HORS DOEUVRES
FLATBREADS
MISCELLANEOUS HOT HORS DOEUVRES

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GARNISHES
IMPORTANCE
TYPES

OF GARNISHES
Vegetables
Bread
Salads
Sauces
Compotes, chutneys. etc.

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TRADITIONAL APPETISERS
ANTI

PASTO
MEZZE
TAPAS
ANTOJITOS
SMORGASBOARD

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MODERN APPETIZERS
MODERN

CONCEPTS
TYPES OF MODERN APPETIZERS
THE USE OF FOAMS
ENCAPSULATION

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THANK YOU

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