Answer:
Preparing appetizers!
1. Is the second meal to be served after the soup. You must be able to know the nature of every appetizer to be served for the appropriate ocassion and this lesson will teach you how to prepare a variety.
2. Appetizers are classified into 7 and these are :
3. Barbeque Chicken Bites FRIES MEAT BALLS
4. Pickled Items Raw Vegetables
5. Strawberry Fruit Dip Fried Tofu With Soya
6. Carrot Soup Chicken Enchilada Soup
7. Hors d’ oeuvres may be served at the table;for ex. As a part of the sit- down meal; or they may be served before sitting at the table. Hors d’ oeuvres prior to a meal are either stationary or passed hors d’ oeuvres are also reffered to as butler style.
8. A Canape is a small,prepared and usually decorative Hors d’oeuvres , held in the fingers and often eatened in one bite. Because they are often served during cocktail hours , it is often desired that a canape be either salty or spicy in order to encourage guest to drink or eat more.A canape may also be referred to as finger food,although not all finger food are canapes. Crackers or small slices of bread or toast or puff pastry,cut into various shapes,serve as the base for savory butters or pastes,often topped with canopy of such savory food as meat,cheese,fish,caviar,foie gras,purees or relish.
9. These are traditional French appetizaers comprised of grated raw vegetables soaked in vinaigrette.Crudites often include carrot sticks,pepper strips,celery sticks and asparagus in much the same way as the English word “crude”, from Latin. The Latin word “crudus” simply means raw. After that, it was refined to “Cruditas”,which means “undigested food” and then on to “crudie” in French.
10. Snack food (commonly shortened to snack) is seen inWestern culture as a type of food not meant to be eaten as a main meal of the day. Rather it is intended to assuage a person’s hunger between meals, providing a brief supply of energy for the body, or as a food item consumed between meals purely for the enjoyment of its taste.It includes chips, cookies and other finger food available in the refrigeratoror convenience store.
11. Cheese is a solid made from the milk of cows,goats,sheep and other mammals. Cheese is made by coagulating milk by first acidification with a bacterial culture and then employing an enzyme, rennet to congulate the milk to “curds and whey”.The precise bacteria and processing of the curds play a role in defining the texture and flavor of most cheeses also feature molds, either on the outer rind or throughtout.
12. Sausage is a type of food usually consisting of ground meat,animal fat,salt and spices and sometimes other ingredients such as herbs, sometimes packed in a casing.Sausage making is a very old food preservation technique Historically the casing has been the intestines of the animal,though it is nnow generally synthetic.Sausage may be fresh or preserved by curing or smoking. There is no consensus on whether similar products that are not packed in casing such as pate,meatloaf,scrapple and head cheese should be considered sausages.Besides being eaten on its own,sausage is also used as an ingredient in other foods.
13. Dumplings are meat with coating of starch and are seasoned with herbs and spices to tickle your palate and taste buds. Dumplings may be any of a wide variety of dihes,both sweet and savoury in several different cuisines.They either made from balls of dough or are small parcels of food encased in pastry,dough or leaves they usually undergo a further treatment by steaming them or submerging them in boiling oil.
14. A Bruschetta is a food originated in central Italy during the 15th century.It consists of grilled bread rubbed with garlic and topped with extra virgin olive oil,salt and pepper.Variations may include toppings of spicy red pepper, tomato,vegetables,beans,cured meat, and/or cheese; the most popular American recipe involves basil,fresh,mozzarella and tomato.Bruschetta is usually served as a snack or appetizer.In Tuscany,bruschetta is called fettunta,meaning “oiled slice”.
Explanation:
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