1. Prepare Arrange in appealing manner
Hot Appetizers
Prepare
Arrange in appealing manner

3. Appetizers Designed to stimulate the appetite Served as first course
Hors d’oeuvres served separately from meal
Complement don’t duplicate taste of main dish
Don’t pack them
Use trays and plates with interesting shapes and sizes

4. Hot Appetizers
Brochettes- meat, fish, and vegetables served on small skewers (kebabs)
Cut all appetizers in consistent shapes and sizes
Filled Pastry shells- Puff pastry shells (bouchees)
Fillings- cheese, stews, meat,veggies
Meatballs- ground beef, poultry, veal, or pork
Rumaki- blanched bacon wrapped around veggies, seafood, chicken liver, meat, poultry then fried baked or broiled.
Stuffed Potato Skins
Chicken Wings

5. Name the appetizer????

6. Plating and Serving Functional and attractive presentation
Brochettes- small plate atop a drizzle of sauce with a garnish
Make each plate or bowl a special presentation
Buffet- Garnish each plate that holds appetizers
Arrange in manner that is pleasing to the eye.

7. Good or Bad Plating???

8. Plating and serving (Con’t)
Don’t pack tightly. Leave space so they can be picked up.
Butler Service- appetizers that are served on a plate at a standing event
Each item should be small enough to be eaten in one or two bites without a knife or fork
Give a napkin to hold the appetizer

9. Appetizer Tables

10. Holding and Storing Serve hot appetizers HOT!!
Bouchees need to be assembled just before serving
Use a chafing dish
Polysulfone- used to hold appetizers on steam table or store in the fridge