FOOD AND MENU KNOWLEDGE

“APPETIZER”

Oleh :

Putu Anissa Hartanti A.C 17.2.1.1.254

I Komang Aditya 18.2.1.1.029

Fachrel Parisandi 18.2.1.1.032

Albertus Krisnaloka Oka S 18.2.1.1.033

DIPLOMA IV HOTEL MANAGEMENT

INTERNATIONAL BALI INSTITUTE OF TOURISM
DENPASAR
2019
A. Modern Menu Skeleton for Lunch and Dinner
In a restaurant, a menu is a list of food and beverages offered to customers and the prices.
A menu may be à la carte – which presents a list of options from which customers choose – or
table d'hôte, in which case a pre-established sequence of courses is offered. In restaurant
terminology a table d'hôte menu is a menu where multi-course meals with only a few choices are
charged at a fixed total price. Such a menu may be called prix fixe ("fixed price"). The terms set
meal and set menu are also used. The cutlery on the table may also already be set for all of the
courses.
A multicourse meal or full-course dinner is a meal of multiple courses, almost invariably
eaten in the evening or afternoon. Most Western-world multicourse meals follow a standard
sequence, influenced by traditional French haute cuisine. Each course is supposed to be designed
with a particular size and genre that befits its place in the sequence. There are variations
depending on location and custom.
The skeleton of a menu can be determined by its number and types of courses. Basically
there are two types of menu skeleton, classic and modern. Classic skeleton consisted of 13 to 15
courses. But nowadays, most of restaurant using the modern skeleton which is consisted of 3 to 5
courses, though the most common one is the 4 courses set menu. These are some examples of
modern menu skeleton:
1. Three Courses Menu
 Soup  Appetizer
 Italian Course  Main Course
 Dessert  Dessert
2. Four Courses Menu
 Appetizer (Cold)  Soup (Cold)
 Soup (Hot)  Appetizer (Hot)
 Main Course  Main Course
 Dessert  Dessert
 3. Five Courses Menu
 Appetizer (Cold)  Entrée/farineux/fish/eggs
 Soup (Cold)  Soup (Cold)
 Appetizer (Hot)  Appetizer (Hot)
 Main Course  Main Course
 Dessert  Dessert

B. Definition and History of Appetizer

Appetizer is the dishes we serve prior to the main course and are designed to whet the
appetite and set the tone for the meal. Arguably, one fundamental, unspoken, purpose of
appetizers, especially in a restaurant setting, is to keep hungry people fed until the main dish is
served. Appetizer is also called hors d’oeuvres or starter in France and antipasti in Italy. While
“appetizer” refers specifically to building the appetite, Hors d’oeuvre literally means, “outside of
the masterpiece.” In general, appetizers are intended to be eaten by hand in a bite or two, or at
least be capable of being cut with the side of a fork, rather than a knife.
Appetizers were originally introduced by the Athenians as a buffet in the early third
century B.C. They would serve sea urchins, cockles, sturgeon, and garlic. However they were
unpopular to start as these tiny meals weren’t followed up with a main course, leaving everyone
hungry and wanting more. It wasn’t until the nineteenth century that appetizers truly caught on,
as meals evolved into more of a structured ordeal.
Aperitifs came about by the Romans and were classified as a liquid appetizer that typically
contained alcohol. In addition to inciting hunger like food appetizers, the purposes for aperitifs
were also meant to help with the imminent digestion process. These drinks would be shared from
a single glass and passed around the table to all members of the eating party. Aperitifs are still
utilized today, typically with the company of food appetizers.
The word itself, “appetizer,” as being used in the Americas and England in the1860s, is
more of a local flavor than “hors d’oeuvres.” For a time, appetizers are served between the main
course and dessert as a refresher, but by the twentieth century they had taken their place as a
precursor to the main course. Appetizers can include anything from fish to meat, nuts and chips.
They are often served before dinner or at large family lunches.
C. Characteristic of Appetizer
Appetizers should stimulate the appetite, through their vibrant color or attractive
appearance, fragrance or appealing flavor. A good appetizer, whether hot or cold should be light
and served in small quantities

D. Classification of Appetizer
1. Based on the Price
a. Hors d’oeuvre sur asette complete
This kind of appetizer usually using ordinary ingredients
with cheap price and served in a small portion.
Example: Olive Pickles and Snapper Beignet.
b. Hors d’oeuvre Royale
This appetizer usually using high quality and expensive
ingredients and served without sauce.
Example: Caviar and Smoked Salmon
c. Hors d’oeuvre Varies
This appetizer usually consists of assorted small portion of
food with varies price. Hors d’oeuvre Varies used a lot in
buffet or cocktail party.
Example: assorted canape, assorted charcuterie

2. Based on The Temperature

a. Hot Appetizer: Hot appetizer usually served with the temperature around 50°C–60°
with savory taste to to stimulate appetite served before cold soup.
b. Cold Appetizer: Cold appetizer usually served with the temperature around 10°C–15°C
lightly seasoned and served before hot soup.
Example : Cold salad, galantine
3. Based on the Type :
a. Cocktails: consist of several bite size pieces of fish, shellfish,
drinks and fruits served with tangy flavored sauce.They must be
fresh in appearance and arranged attractively to have an eye
appealed. Various cocktails are-Juices of orange, pineapple,
grapefruit or tomato served with cold salad dressings.

b. Canape: a bite sized or two bite sized finger food

consisting of three parts: a base, a spvread or topping
and garnish or garniture. They are savoury tit bits of
food.They could be served hot or cold.The items
should be dainty,petite,fresh,having an eye appeal and
colour contrasts.
c. Relishes / Crudites Platters: they are
pickled item and raw, crisp vegetables such as julienne
carrots or celery sticks. Relishes are ge nerally placed
before the guest in a slightly, deep, boat shape dish.

d. Petite Salad: they are small portions and they are

usually display the characteristics found in most salad.
 e. Chips and Dips: savory dips are
popular accompaniments to potato chips, crackers,
and raw vegetables. Proper consistency is
important for many d ip you prepare. It must not
be so thick that it cannot be scooped up without
breaking the chip or crackers, but it must be thick
enough to stick to the items used as dippers.
f. Dumplings: Dumpling is a broad classification for a
dish that consists of piece(s) of dough (made from a
variety of starch sources) wrapped around a filling or of
dough with no filling. Th e dough can be based
on bread, flour, or potatoes, and may be filled
with meat, fish, cheese, vegetables, fruits, or sweets.
Dumplings may be prepared using a variety of methods,
including baking, boiling, frying, simmering, or steaming, and are found in many world
cuisines.
g. Small pastry shells: This appetizer uses shells made
from puff pastry, called a bouchee. It may also use
dough formed into a small boatshaped shell, ca lled
a barquette or tartlet.

h. Brochettes: This is a combination of

meat, poultry, fish, and vegetables served on a small
skewer. The items are marinated, then baked, broiled,
or grilled. Sometimes called kebabs often come with a
dipping sauce, such as teriyaki or peanut.
 i. Rumakis: These are appetizers made of blanched bacon
that are wrapped around vegetables, seafood, chicken
liver, meat, poultry, or fruits. Sometimes rumakis are
brushed with a marinade or sauce before they are cooked.
The rumakis m ay be fried, baked, or broiled.

E. Example of Appetizer
1. Cold Appetizer
a. Waldorf Salad: Salad made from romaine lettuce,
red apples green apple, celery, walnut raisin served
with mayonnaise, lemon juice and cream

b. Smoked Salmon: Thin slice of smoked salmon on

bed of lettuce served with caper, onion and slice
lemon

c. Shrimp cocktail: Skinless boiled shrimp on lettuce

served with cocktail sauce garnished with slice of
hard boiled egg and slice lemon.

d. Avocado vinaigrette: Cube of avocado on shredded

lettuce served with vinaigrette sauce
e. stuffed Egg With Russian Salad:
Stuffed egg ( half of hard boiled egg
stuffed with a mixture of yolk and
butter ) served on bed of Russian
salad ( dice of vegetables mixed
with mayonnaise )
f. Chicken Salad Hawaiian: Made
from lettuce, cube of boiled
chicken, pineapple, apple, celery,
cream and mayonnaise

g. Avocado Prawn Cocktail:

Made from cube of skinless
boiled prawn on a half of
avocado served with cocktail
sauce

h. Tortellini Skewers: Made from

spinach tortellini, cherry tomatoes,
cubed mozzarella and minced fresh
parsley.

i. Middle Eastern Bean Dip: Made

from mixed lima and board beans,
garlic, juice of lemon, extra virgin
olive oil, zataar spiced mixture and
 black pepper served with baked
pita bread.

j. Prosciutto Wrapped Melon:

Cubed melon wrapped with thin

slice of prosciutto

2. Hot Appetizer
a. Stuffed Chicken Wing Provencale: Made from
chicken wing, chicken meat, flour, bread crumb with
provencale sauce, provencale sauce is made from
tomato, white wine, garlic chicken stock, butter and
anchovy fillet.

b. Sesame Chicken Wing: Shimmering of chicken

wing with black bean and sesame seed, chicken
stock, soy bean served on jardinière carrot and
cabbage.

c. Lumpia Asam Manis: Spring rolls

with julienne of leek, carrot, parsley
and bean sprout served with sweet
and sour sauce (tomato sauce, vinegar,
slice of pinapple, julienne of carrot.
garlic thickened with maizena)
d. Seafood Fritters Tomato Sauce: Deep fried of
three different kind of seafood (snapper, squid,
prawn) served with tomato sauce.

e. Fish Finger Tar Tare sauce: Deep fried of fish

(snapper) erved with tar tare sauce.

f. Cheese Crouquette: Deep fried of mash

potatoes mixed with cheese in a form.

g. Quize Lourreine: Cake of cheese,

spinach and bacon.
h. Lemon Chicken Lollipops: made from breaded chicken, parmesan cheese, and
juice of lemon and for dipping sauce made
from peach jam, ginger, fresh jalapeno,
rice vinegar and Dijon mustard.

i. Sausage Stuffed Mushroom

Caps: Spicy sausage stuffed
with mixture of red and yellow
pepper, red onion, herb and
spices, soft cream cheese and
medium sized button
mushrooms.

j. Shrimp Chips With Spicy

Peanut Sauce: Deep fried
shrimp chips serve with spicy
peanut sauce
 REFERENCES

A.W Marsum. 2005. Restoran dan Segala Permasalahannya, Edisi IV. Yogyakarta: Andi.
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Book/Appetizers.html accesed on March 2 2019.
Hendrayana, Made. Buku Resep STPBI. Denpasar: Buku Ajar STPBI.
Hospitality Management Hub. https://hmhub.me/appetizers-its-classification/ Accesed on March
2 2019.
Sudiarta, I Nyoman. 2010. Food and Menu Knowledge. Denpasar : Buku Ajar STPBI.
Webster Miriam Dictionary. https://www.merriam-webster.com/dictionary/appetizer Acessed on
February 26 2019.