Here is a one minute summary: We learned about different types of small plates and appetizers from around the world that are commonly served as the first course of a meal or as snacks. Terms like amuse-bouche, appetizers, hors d'oeuvres, canapés were defined. Popular appetizers from countries like Italy, Mexico, India, China, Vietnam, Thailand, Greece, Indonesia, Spain and Russia were discussed. We also looked at elements of canapés including bases, spreads, fillings and garnishes. Finally, we designed our own canapé concept and discussed how to present jalapeño poppers in an appealing way.

1. Overview of
Starter Courses
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2. 9/6 Amuse Bouche:
Brainstorm as a group the dishes that may
be served as a first course.
Be prepared to share your response!

3. Objectives
Student will be able to:
• Define terms related to first courses/bites.
• Match international terms and traditions
for first courses.
• Compare hot and cold hors d’oeuvres.
• Prepare and plate a starter course.
3

4. New Information
You will be presented with the
definitions for several terms, but
not ALL of them. As we go
through the lesson, if any words
stand out that are new OR you
would like more information on
write them on a separate sheet of
paper. We will discuss these at
the end of class.

5. 4. K.I.M.
• Form of Concept K= I= M=
Key Word or Information Memory
Mapping Concept or data Strategy
• Words in
combinations or
relevant context
and not taught in
isolation are more
likely to be
remembered

6. Vocabulary
• Amuse-bouche: “amuses the mouth” 1 or 2
bites of food offered before the starter course.
Usually compliments of the chef
• Appetizers: smaller portions of food that
appear as the first course, served family style at
the table.
• Hors d’oeuvres (French for “outside the
works”): delicate morsels of food served apart
from the meal, commonly used for social
gatherings to allow guests to mingle.

7. Vocabulary (cont.)
• Canapés: Savory hors d’oeuvres made
with bread, cracker or pastry base. Also
called “open-faced sandwiches”.

8. Predict
Work with your
group to predict
which country
matches to each first
course/bite term.
Be prepared to share
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9. International Small Servings
(served at beginning of meal OR as the meal itself)
• Antipasti (Italy): large platters of cured
meats, hard boiled eggs, mozzarella,
melon/figs, olives, canapés. Served as 1 st
course.
• Antjitos (Mexico): tacos, quesadillas and
enchiladas. Served as appetizers.
• Chat (India): name of small portions of
food (served at all different
times/situations).

10. International Small Servings
(served at beginning of meal OR as the meal itself)
• Dim Sum (China): small sweet and savory
dishes served as a meal.
• Do nhau (Vietnam): the word for “little bites”.
• Kanto (Thailand): small foods served all times
of the day, common street food.
• Mazza/Meze (Arabic countries): dishes brought
in small quantities to start meals, eaten for hours
before the 1st course is served.

11. International Small Servings
(served at beginning of meal OR as the meal itself)
• Mezze (Greece): Small dishes that start
meals or served as afternoon snacks.
Examples: Pickles, olives, stuffed grape
leaves, etc.
• Rijsttafel (Indonesia): The Dutch word for
“rice table” came to stand for small, highly
seasoned side dishes of vegetables,
meat, seafood and poultry over rice.

12. International Small Servings
(served at beginning of meal OR as the meal itself)
• Tapas (Spain): Means “cover” and was
used to refer to ham, cheese and bread
used to cover/protect drinks served to
travelers. Now regional mini dishes served
before meals.
• Zakuskis (Russia): A first course served
family-style, usually the largest course of
the meal. Examples: dark bread with
butter, smoked salmon, pate, caviar, salad.

13. Hot Hors d’Oeuvres
• More substantial than cold
hors d’oeuvres
• Typically served in lieu of
entire meal
• Consider how customer will
select, consume and held
• Common categories:
– Skewers
– Quiches
– Phyllo
– Dumplings
– Buns

14. Cold Hors d’Oeuvres
• Tend to be lighter (than hot)
• Prepared by Garde Manger
• Include: caviar, sushi, cold
soups, olives, nuts,
dips/spreads, canapés,
toasts, etc.

15. Elements of a Canapé
• Base: bread, crackers, toasted plenta,
bagel chips, wonton skins, phyllo dough,
tortillas, fried vegetables, or something
else stable and able to hold.
• Traditionally sliced white, rye, brioche or
pumpernickel slowly toasted until dry and
crunchy.

16. Elements of a Canapé (cont.)
• Adhesive Spread: often made of butter,
compound butter, or pastes, spread or piped
Purposes:
1. Must be firm enough to hold shape but soft
enough to hold base and body together.
2. Seals base and keeps it from absorbing
excess liquid from body.
3. Provides flavor profile to complement body or
provide its own distinguished flavor.

17. Elements of a Canapé (cont.)
• Body: primary focus of the canapé, other
elements are designed to accompany.
• Examples: shellfish, meat, sausage,
vegetables, eggs, smoked seafood or
poultry.

18. Elements of a Canapé (cont.)
• Garnish: adds final appearance
and taste, creates focal point,
contrasting texture/flavor.
• Examples: piped sour cream,
pate a choux ornaments,
vegetables, capers, sliced
pickles, cornichons, caviar,
olives, nuts, chopped eggs, etc.

19. Design Your Own Canapé
• Come up with the
ingredients that
make-up:
– Base
– Adhesive Spread
– Body
– Garnish
• Draw a sketch of your
final plating.
Be prepared to share!

20. Jalapeño Poppers:
• What type of starter course would
jalapeño poppers be considered?
• Why?
• Presentation of poppers: how can you
present jalapeño poppers in a visually
appealing way?
• Compare and Contrast the flavor,
appearance, texture, and mouthfeel of the
Bacon Wrapped Stuffed Jalapeños to the
Jalapeño Poppers.

21. Closure:
Write a one minute
summary of today’s
learning