(1) Prepare Appetizers by Mary Krystle Dawn D. Sulleza

3. It is an organizational
design that is highly
formalized, centralized
and complex.
• Appetizers were originally introduced by the
Athenians
• Aperitifs came about by the Romans and were
classified as a liquid appetizer that typically
contained alcohol. The purpose for aperitifs
were also meant to help with the imminent
digestion process.

4. For a time, appetizers would be
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.

6. Is a French Term
which means “set in
place” that is you have
everything ready to cook
in its place.

8. sharp edged scoop for
cutting out balls of fruits
and vegetables.

10. used to scrape off contents
of bowls.

12. small hand tool in making
garnishes.

14. used for manipulating
foods like spreading.

16. used for mixing thinner
liquids.

18. used to remove zest or
citrus peels in thin strips.

20. for chopping, slicing and
dicing.

22. used for trimming and
paring fruits and
vegetables.

24. Used for making butter
curls

26. Board for cutting fruits and
vegetables

28. cutting device for
ingredients like scissors.

30. designed to press potato
and cooked vegetables.

32. For keeping cold foods
chilled for service

34. Used for baking

36. OTHER TOOLS AND
EQUIPMENT USED IN
PREPARING APPETIZERS

37. 1.) Measuring Spoons
2.) Measuring Cups
3.) Glass Measuring Cup
4.) Mixing Bowls

38. 5.) Mixing Spoon
6.) Paring Knife
7.) Fork
8.) Container of different
sizes and shapes

39. 9.) Cooking range/ stove
10.) refrigerator
11.) Strainer/ colander