Appetizers and Starters AUTHOR: DIMOIU DANIELA

Appetizers Appetizers are food items presented in various forms, having an attractive aspect and a small volume. They are served at the beginning of a meal or between the main meals, in small quantities, being designed to influence the consumers’ appetite, both by the spicy taste, and by the various shapes and sizes it is presented..

Appetizers are made from animal and vegetal food items: grains, vegetables, eggs, cheese, meat and meat products, edible offal. CLASSIFICATION OF APPETIZERS I. Cold appetizers 1.Cheese appetizers Bell pepper filled with cheese and olive paste Cheese caviar with tomatoes Liptauer 2.Vegetable appetizersume Filled mushrooms Tomatoes filled with vegetable salad

3.Egg appetizers Eggs with mayonnaise Eggs with tartar sauce 4.Caviar appetizers 5.Meat appetizers Meat jelly Beef tongue in aspic 6.Rolls Spinach omelet roll Cheese paste roll 7.Salad appetizers Vegetable salad (Bulgarian, Greek) Beef salad Oriental salad Aubergine salad 8.Sandwiches

II. WARM APPETIZERS 1.Vegetable warm appetizers French fries Mushroom croquettes with cream sauce Aubergines filled with vegetables Zucchini filled with vegetables 2. Cheese warm appetizers Pane cheddar cheese Cheddar cheese croquettes Cheese roulade 3. Pasta appetizers Baked polenta with cheese and eggs Croquettes 4. Egg warm appetizers Scrambled eggs Poached eggs Omelettes Boiled eggs

5. Meat appetizers Meat balls Wiener sausages

STARTERS Starters are food items that can be served before or after soups, after fish or the dish that replaces the fish. Depending on the serving temperature, starters are classified in two groups: cold and warm starters. Cold starters Are served as first course in a menu. Most kinds of cold starters are based on aspic that protects them, being a decorative element, too.

1.Aspic cold starters – eggs in aspic, brain in aspic, ham paste in aspic, fish in aspic 2. Liver cold starters - pork pate, foie gras 3. Chicken cold starters – turkey jelly, rolls with different fillings.

Warm starters 1. Souffle – cheddar cheese, cauliflower, spinach 2. Puddings – spinach, cauliflower 3. Spaghetti - Milanese, Bolognese, with mushrooms and tomato sauce 4. Pizza imentatie-nutritie/ANTREURI- Clasificarea-antreuri22115.php atarie/Tehnologia-gustarilor23424.php