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KOD DAN NAMA PROGRAM / PROGRAM CODE AND NAME

L-041-1 COMMIS

TAHAP / LEVEL LEVEL 1

NO DAN TAJUK MODUL/ MODULE NO AND TITLE

MODULE 04 APPETIZERS

NO DAN PERNYATAAN TUGASAN / TASK(S) NO AND STATEMENT

05.01 PREPARE SALAD APPERTIZERS

05-02 PREPARE COLD SAUCES & DRESSINGS

OBJEKTIF MODUL/ MODULE OBJECTIVE

PREPARE APPETIZERS USING KITCHEN UTENSILS,

EQUIPMENT, INGREDIENTS RECIPES AND PERSONAL

PROTECTIVE EQUIPMENT SO THAT SALAD APPETIZERS,

COLD SAUCE AND DRESSING RECIPES OBTAINED,

UNTENSILS, EQUIPMENT, INGREDIENTS SELECTED, AND

PREPARATIONS EXECUTED IN ACCORDANCE WITH

STANDARD RECIPES.

NO KOD / CODE NO L-041-1 / M04 / KP(1/1) Muka / Page : 1 Drp / Of : 17

TAJUK /

TOPIC

: APPETIZERS

TUJUAN /

PURPOSE

: This module introduces trainees the knowledge to prepare appetizers using

kitchen utensils, equipment, ingredients, recipes and Personal Protective

Equipment (PPE).

DLANGUAGE STUDIO NO 30 1st FLOOR PERSIARAN B RAYA LANGKAWI MALL 07000 KEDAH D.A

KERTAS PENERANGAN

NO KOD / CODE NO L-041-1 / M04 / KP(1/1) Muka / Page: 2 Drp / Of: 17

INTRODUCTION

An appetizer may be defined as small portion of food served as a first course of the meal. Appetizer includes a variety of food combination designed to stimulate the appetite before dinner or lunch. The role of the appetizer on the contemporary menu show that this has taken on a new importance for today’s guest. Many establishments served salad as a first course as alternative to more elaborate first course. In more composed salads are consist of using meat, poultry, fish items or other vegetables and garnished attractively arranged on a bed of green. Appetizer salads should stimulate the appetite. This means they mush have fresh, crisp ingredients; a tangy, flavourful dressing and an attractive, appetizing appearance. Proportioned salads should not be as large as to be filling, but they should be substantial enough to serve as a complete course in themselves. In general, salad ingredients should be in bite size pieces. The combination of ingredients should be interesting, not dull or trite. Flavourful foods lake cheese, ham, salami, shrimp, and crab meat, even in small quantities, add appeal. 1. APPETIZER

Appetizer Include:

Seafood

Meats and poultry

Fruits

Vegetables

Dairy products

Any combination of these foods

Arrangement and presentation

There are four basic parts of a salad base, body, garnish and dressing. Salad may or may not have all four parts.

Base or underline

Leafy greens usually lay at the base of a salad. They add greatly to appearance of much salad, which would look naked on a bare plate. Cup shaped leaf of iceberg of Boston lettuce make an attractive base. A layer loose, flat leaves (such as romaine, loose leaf or chicory) or shredded lettuce may use as abase. This of base involves less labour and food cost, since it is not necessary to separate hold cup shaped leaves as from a head. Tossed green salad or salad served in a bowl rather than on a plate usually have no bases or underline.

Body

This is the main part of the salad and this part receives most of our attention in this topic.

Garnish

The purpose of garnish is to give eye appeal to the salad, though it often adds to the flavour as well. It should not be elaborate or dominate the salad. Remember this role of garnishing, keep it simple. Garnish should harmonize with the rest of ingredients and of course, be edible. Most important cut into simple appropriate shape maybe used as garnish.


The characteristic of appetizer:-

Simplicity, freshness, harmony of colour, pleasing contrast, attractive arrangement and presentation are the key point of preparing the appetizers. The chef should remember certain points when he or she prepares the appetizers.

i. Eye appeal ii. Taste iii. Stimulating ingredients iv. Appropriate portion size v. Hot appetizer must be serve hot vi. Cold appetizer must be well chilled

Dressings

Dressing is seasoned liquid or semi liquid that is added to the body of the salad to give as flavour, tartness, spiciness, moistness. The dressings should harmonize with the salad ingredients. In general, use tart dressings (well body dressings) for the green salad and vegetables, and use slightly sweetened dressing for fruit salad. Soft delicate green like Boston bulb lettuce required light dressings.

2. SALAD

Salads can be among the most colourful, flavourful, nutritious and eye appealing items on the menu of any establishment. A salad can be served as a meal in itself, or as a complement to other dishes or as an appetizer for complete meal. By strict definition, salads consist of herbs and edible plants, often combined with a dressing, served cold and eaten raw. Salads include a vast array of cooked and uncooked foods, mostly served cold, but sometimes warm, usually with dressings and garnishes. Though salads are frequently based on leafy greens, they can also include a wide range of other vegetables, fruits, meats, offal, seafood, eggs, pasta and cheese. Traditionally, salads were served as an appetizer to refresh the palate for the next course to come, especially when a large selection of food was presented on the menu. Today, however, a salad may be more substantial and nourishing, depending on the situation where it is used.

Classification of salads

Salads can be classified into two main categories - simple salads and mixed salads. A simple salad consists of one type of ingredient, combined with or served with a dressing just prior to service. Examples of simple salads with suitable dressings are: • Iceberg lettuce with Thousand Island dressing

• Tomato salad with Vinaigrette dressing.

A mixed salad consists of more than one type of ingredient, usually mixed together and 'combined with a suitable dressing such as mayonnaise, vinaigrette or acidulated cream. In this style of salad, the dressing is an integral part of the dish and as such, is often added at the preparation stage rather than just prior to service. Two examples of mixed salads are: Waldorf salad-a combination of celery, apples and walnuts, mixed and combined with a mayonnaise. Greek salad-a combination of fetta cheese, olives, cucumber, onions and tomatoes, mixed with a garlic dressing.


3. Types of salad

Table 4.1: Types of salad

TYPES DESCRIPTION

Iceberg Lettuce

The most popular salad ingredient. Firm, compact head with crisp mild-tasting, pale-green leaves. Valuable for its texture because it stay crisp longer than other lettuces. Can be alone but is best mixed with more flavourful greens such as romaine because it lacks flavour itself. Keeps well.

Romaine or Cos Lettuce

Elongated, loosely packed head with dark-green,

coarse leaves. Crisp texture, with full, sweet flavour.

Keeps well and is easy to handle. Essential for

Caesar salad. For elegant service, the center rib is

often removed

Boston Lettuce

Small, round heads with soft, fragile leaves. Deep

green outside shading to nearly white inside. The

leaves have a rich, mild flavour and delicate, buttery

texture. Bruises easily and does not keep well. Cup-

shaped leaves excellent for salad based.

Chicory or Curly Endive

Narrow, curly, twisted leaves with firm texture and

bitter flavour. Outside leaves are dark green, core is

yellow or white. Attractive when mixed with other

greens or used as a base or garnish, but may be too

bitter to be used alone.

Frisee

Frisee is the same plant as curly endive or chicory,

except that is grown in a way that makes it more

tender and less bitter. Except for the outer layer, the

leaves are pale yellow, slender, and feathery, with a

distinct, with a distinct but mild taste.

Belgian Endive or Witloof

Chicory

Narrow, lightly packed, pointed heads resembling

spearheads, up to 6 inches (10- 15 cm) long. Pale

yellow-green to white in colour. Leaves are crisp,

with a waxy texture and pleasantly bitter flavour.

Usually expensive. Often served alone, split in half or

into wedges, or separates into leaves, accompanied

by a mustard vinaigrette dressing.


Watercress

Most commonly used as a garnish, watercress is

also excellent in salads. Small, dark-green, oval

leaves with a pungent, peppery flavour. Remove

thick stems before adding to salads.

Radicchio

Radicchio (ra dike e oh), a red-leafed Italian variety

of chicory, has creamy white ribs or veins and

generally comes in small, round heads. It has a

crunchy texture and a slightly bitter flavour.

Radicchio is expensive, but only a leaf or two are

needed to add colour and flavour to a salad.

4. INGREDIENTS USED IN SALAD PREPARATION

Salads are made from a great variety of ingredients. The major categories include the

following.

Table 4.2: List of ingredients used in salad preparation

Vegetable All types of green herbaceous salad greens for salads eaten raw. All types of bulbs, stems, flowers, legumes, fruits etc which can be used raw, or cooked. Many of these are discussed in more detail shortly.

Meats Poultry, roast meat, pickled meats.

Seafood Fish and shellfish.

Fruits All types of hard and soft fruits.

Nuts, seeds All types.

Herbs Some flowers and roots can be used, as well as the leaves. There is a list of herbs suitable for salads later in this section

Spices There is a list of spices suitable for salads later in this section

Oils All types of oils, in particular sunflower and olive oil.

Vinegars All types of vinegars, in particular white wine vinegar.

Pasta Usually bite-size varieties, for example spiral and bow-tie noodles

Others Natural yoghurt, cream, sour cream, fresh bean curd (tofu), many varieties of cheeses, ginger, sesame paste (tahini) and soya sauce. Bottled or preserved goods, such as sweet corn, beans, chick peas and peas.


5. SALAD APPETIZERS PREPARATION

i. Wash green thoroughly ii. Remove core from head lettuce by striking the core gently against the side of the sink and

twisting it out. Do not smash it or you’ll bruise the entire head. Cut through the core of other greens or separate the leaves so that all tracer of gift can be removed. Wash in several changes of cold water, until completely clean. For iceberg lettuce, run cold water into the core end (after removing core) then turn over to drain.

iii. Drain green well iv. Lift green from the water and draining a colander. Tools and machines are available that

quickly spin-dry greens. Poor draining results in a watered-down dressing and a soupy, soggy salad.

v. Crisp the greens vi. Refrigerate greens in a colander covered with damp towels or in a perforated storage bin to

allow air circulation and complete drainage. vii. Cut or tear into bite-size pieces viii. Many people insist on tearing leaves instead of cutting. But this is a slow method if you have a

large quantity to do. Also, you are more likely to crush or bruise the leaves. ix. Use sharp stainless-steel knives for cutting. Bite-size pieces are important as a convenience

to the customer. It is difficult to eat or cut large leaves with a salad fork. x. Mix the greens xi. Toss gently until uniform mixed. Non juicy raw vegetable garnish such as green pepper strips

or carrot shreds may be mixed in at this time. Just make sure the vegetables are not cut into compact little chunks that will settle to the bottom of the bowl. Broad. Thin slices or shreds stay better mixed.

xii. Plate the salads (including underlines, if used) xiii. Cold plates, please. Don’t use plate’s right out of the dishwasher. xiv. Avoid plating salads more than an hour or two before service, or they are likely to wilt or dry. xv. Garnish xvi. Exceptions:

Garnish that is tossed with is tossed with the greens in step.

Garnish that will not go well (croutons will get soggy, avocado will discolor, etc). Add these at service time.

xvii. Add dressing immediately before service, or serve it on the side xviii. Dressed greens wilt rapidly

6. TYPES OF SALAD APPETIZERS RECIPE

Caesar Salad

Serving for 4 Portions

Figure 4.1: Caesar salad

Ingredients Quantity

Garlic 5 gm

Olive oil 10 ml

White bread (crusts removed neatly dices) 2 slice


Method

i. Heat the garlic and oil very gently in a frying pan. Add the bread and cook,

turning until croutons are crisp and golden.

Eggs 4 nos

Olive oil 1 liter

Lemon juice 10 ml

Ground pepper 2 gm

Anchovy fillet 10 gm

Romaine lettuce 16 leaves

Parmesan cheese (finely grated) 15 gm

Method

To make dressing;

1. Boil egg for 1 minute, break into bowl. Add olive oil, lemon juice and 2. Pepper and mix well. 3. Cut the anchovy fillets into small pieces. Place the lettuce into a bowl. Toss

with the dressing.

4. Scatter the croutons on top, add the anchovy fillets and parmesan cheese and serve.

Coleslaw


Figure 4.2: Coleslaw


White round cabbage 200 gm

Onion 40 gm

Carrot 20 gm

Salt and Ground pepper 2 gm

French dressing 150 ml

Mayonnaise 150 ml

Sugar (optional)

Method

1. Remove the outside leaves of a crisp, white cabbage, cut into quarters and remove the centre stalk. Cut the cabbage into julienne. Wash, drain well and place in a mixing bowl

2. Grate or julienne the carrots chop the onion and add to the cabbage. 3. Moisten with equal quantities of French dressing and mayonnaise.


Chef’s Salad


Figure 4.3: Chef’s salad


Mixed salad greens, wasted trimmed and

crisp

400 gm

Turkey breast, cut into thin strips 140 gm

Pullman ham, cut into thin strips 140 gm

Swiss cheese, cut into thin strips 140 gm

Tomato wedges or cherry tomatoes 4 nos

Hard boiled egg cut in to quarters 4 nos

Radishes 4 nos

Carrots, cut baton net 60 gm

Green pepper rings 60 gm

Method

1. Place the greens in cold salad bowls, approximately 125 g per portion 2. Arrange the turkey, ham, and cheese strips neatly on top of the greens. Keep

the items separate – do not mix them all together 3. Arrange the remaining items attractively on the salad 4. Hold for service. If salads mush be held for over 1 hour, they should be

covered so that the meats and cheese don’t dry out. 5. Serve with any appropriate salad dressing, served on the side in a separate

container.

Waldorf salad


Figure 4.4: Waldorf salad



Celery 50 gm

Green apple 2 nos

Walnut 30 gm

Ice berg lettuce 5 to 7 leaves

mayonnaise 50 gm

Lemon juice 5 ml

Salt and pepper (to taste) 2 gm

Method

1. Peel apple & celery, cut into dice or julienne 2. Place prepared celery and apple into a salad bowl and flavour with lemon juice 3. Add mayonnaise and thoroughly blend – in to cohere the contents. Season

with salt and pepper 4. Dress on lettuce leaves. Decorate with walnuts and serve fresh

Obtaining salad appetizer recipes

There are many sources to get the salad appetizer recipes. Normally recipes obtain from:

1. Recipes book 2. Internet 3. Standard recipes

7. TYPES OF COLD SAUCES & DRESSING RECIPES

Salad dressings are liquids or semi liquids used to flavour salads. They are sometimes considered cold sauce, and they serve the same functions as sauces – that is, they flavour, moisten and enrich Most of the basic salad dressings used today can be divided into three categories:

1. Oil and vinegar dressings (most unthicken dressings) eg. Vinaigrette or basic French Dressing 2. Mayonnaise-based dressings (most thickened dressings) eg. Thousand Island Dressing 3. Cooked dressings (similar in appearance to mayonnaise dressings, but more tart and with

little or no oil content) eg. Fruit Salad Dressing 4. A number of dressings have as their main ingredient such products as sour cream, yogurt and

fruit juices. Many of these are designed specifically for fruit salads or for low-calories diets.

Vinaigrette or basic French Dressing


Figure 4.5: vinaigrette



Vinegar 100 ml

Salt 6 gm

White pepper 5 gm

Corn oil 500 ml

Method

1. Combine all ingredients in a bowl and mix well.

2. Mix or stir again before using.

Mayonnaise

Serving approximate: 1000 ml

Figure 4.6: Mayonnaise


Egg yolk 3 nos

Vinegar 8 ml

Salt 2 gm

Dry mustard 2 gm

Cayenne 2 gm

Corn oil 600 ml

Lemon juice 15 ml

Method

1. Place the egg yolks in the bowl of a mixer and beat with the whip attachment until well beaten

2. Add vinegar and beat well 3. Mix together the dry ingredients and add to the bowl. Beat until well mixed. 4. Turn the mixer to high speed. Very slowly, almost drop by drop, begin adding

the oil. When the emulsion forms, you can add the oil slightly faster. 5. When the mayonnaise becomes thick, thin with a little of the vinegar. 6. Gradually beat in the remaining oil alternately with the vinegar

7. Adjust the tartness and the consistency by beating in a little lemon juice.


Thousand Island Dressing

Serving for 4-6 Portions

Figure 4.7: Thousand Island dressing


Salt and pepper 5 gm

Tobasco 5 ml

Vinegar 125 ml

Corn oil 375 ml

Red pimento, chopped 50 gm

Green pimento, chopped 50 gm

Parsley, (optional) 5 gm

Hard boiled eggs 4 nos

Tomato ketchup 20 gm

Method

1. Place the salt, pepper, Tabasco and vinegar in a basin 2. Mix well. Mix in the oil 3. Add the chopped pimento and parsley 4. Mix in the sieved hard-boiled eggs

5. Mix in ketchup if desired

8. METHOD OF PREPARATION OF COLD SAUCES & DRESSING RECIPES

1. Use fairly bland ingredient if the mayonnaise is to be used as a base for other dressings. 2. The mayonnaise will be more versatile as a base if it has no strong flavours. Olive oil and

other ingredients with distinctive flavours may be used for special preparations. 3. Use the freshest eggs possible for the best emulsification. For safety, use pasteurized eggs. 4. Have all ingredients at room temperature. 5. Cold oil is not easily broken into small droplets, so it is harder to make an emulsion 6. Beat the egg yolks well in a bowl. 7. Thorough beating of the yolks is important for a good emulsion 8. Beat in the seasonings 9. It is helpful to add a little of the vinegar at this time as well. The emulsion will be easier to form

because the acidity of the vinegar helps to prevent the curdling of the egg yolk proteins. Also, the vinegar helps to disperse the spices and dissolve the salt.

10. Begin to add the oil very slow, beating constantly


11. It is critical to add the oil slowly at first, or the emulsion will break. When the emulsion has begun to form, the oil may be added more quickly. But never add more oil at once than the amount of mayonnaise that has already formed in the bowl, or the emulsion may break.

12. Gradually beat in the remaining oil alternately with the vinegar 13. The more oil you add, the thicker the mayonnaise gets. Vinegar thins it. Add a little vinegar

whenever the mayonnaise gets. Vinegar thins it. Add a little vinegar whenever the mayonnaise gets too thick to beat.

14. Beating with a power mixer using the wire whip attachment makes a more stable emulsion than beating by hand

15. Add no more that 240 ml oil per large egg yolk, or no more than 950 ml per 4 yolks a. The emulsion may break if more oil is added than the egg yolks can handle.

16. Taste and correct the seasonings 17. Finished mayonnaise should have a smooth, rich, but neutral flavour, with a pleasant tartness.

Its texture should be smooth and glossy, and it should be thick enough to hold its shape. 18. If the mayonnaise breaks, it can be rescued. 19. Beat an egg yolk or two or some good prepared mayonnaise in a bowl, and very slowly begin

to beat in the broken mayonnaise, as in step 6. Continue until all the mayonnaise has been added and re-formed.

Cold Sauces and Dressing Recipes

1. A dressing should complement the salad in term of flavour, texture, colour and appearance. 2. Sufficient dressing should be used to flavour the whole, but not so much that it becomes

watery. 3. The quality of a dressing depends on its ingredients. 4. Dressings and flavour moisten ingredients, aid digestion and can increase the nutritional value

of the salad. 5. Garnishes should provide visual contrast but not be to elaborate 6. Herbs with a woody texture, such as rosemary and thyme, should not be used. 7. Follow proper storage procedures 8. Keep waste to a minimum

Prepare only as much as required

Do not overcook

Dress salads appropriately – eg. Dress a green salad just prior to service.

9. TYPES AND USAGE OF UTENSILS AND EQUIPMENT

Table 4.3: The types and usage of utensils and equipment

UTENSIL AND EQUIPMENT USAGE

Wire whip

To beat ingredients well such as egg yolk, voil and vinegar.

Colander

A colander for draining and preparing salads. Upon washing

vegetables, simply toss them into a colander where they will

continue to drain while the rest of the ingredients are being

prepared.


Sauté pan

To sauté or heat the ingredients especially for cook the

cooked dressings.

French knife

This all purpose knife is used for a variety of chopping,

slicing and mincing chores

Chopping board

A durable board used to place material on to be cut

Mixing bowl

To place and prepare the salad and mix them well.

Peeler

This is used to peel the skin from various vegetables and

fruits.

Wooden spoon

Utensil for mixing the ingredients with the salad.

Wooden spatula

Utensil for mixing the ingredients with the salad.

Salad bowl

A common open-top container used in many cultures to

serve food and is also used for drinking and storing other

items


Salad plate

Use to serve the salad

Paring knife

This short knife used for paring and trimming vegetables and

fruits

10. TYPES OF COLD SAUCES AND DRESSING MIXTURES

Table 4.4: Types of cold sauces and dressing mixtures

Categories of dressing Main ingredients

Oil and vinegar dressing

Oil (Choice of Corn oil, soy oil, olive oil etc)

Vinegar (Choice of Cider Vinegar, wine vinegar,

Balsamic vinegar etc)

Citrus Juice

Egg Yolk

Seasonings and flavourings

Emulsified dressing

Mayonnaise

Lemon Juice

Egg Yolk


Cooked dressings

Mayonnaise

Starch

Sour cream

Fruit juice

Yogurt


11. TASTE FLAVOUR AND TEXTURE OF COLD SAUCES AND DRESSING

Table 4.5: Taste flavour and texture of cold sauces and dressing

CATEGORIES OF DRESSING FLAVOR AND TEXTURE

Oil and vinegar dressing Most unthickened dressings

Emulsified dressing Most thickened and creamy dressings,

Cooked dressings Similar in appearance to mayonnaise dressings, but more

tart flavour, while mayonnaise is richer and milder, and with

little or no oil content.

12. TYPES OF SALAD APPETIZER

Table 4.6: Types of salad

TYPE DESCRIPTION

Pasta and grain salads

Grains and pastas for salad should be fully cooked.

Seafood salads

Seafood salad can be made from variety of seafood such as

shrimp, squid and shellfish.

Vegetable salad

All types of green herbaceous salad greens for salads eaten

raw. All types of bulbs, stems, and flowers which can be

used raw or cooked. e.g. Caesar salad

Legume salads

Made from all type of nuts and seeds. Dry beans should be

cooked until they are tender to be bite.


Fruit salad

Mixed fruit salad that include highly perishable fruits can be

produced for volume operations by preparing the base from

the least perishable items, such as raspberries, strawberries

or banana, can be combined with smaller batch or individual

servings at the last moment, or they can be added as a

garnish.

Potato salads

Potatoes must be cooked completely but not overcooked

Meat salads

It can be from poultry, roast meat and pickled meat.

Portioning of salad appetizers

The term portion control refers to the control of the quantity of food serve to each customer. Preparing portions of consistent size is of utmost importance as customers will object to being served inadequate or inconsistent portion sizes. Servers which are of an appropriate size for the purpose will also help to minimize food wastage. For portioning an appetizer salad, appropriate weight portion is not more than 100gram.

Types of cold sauces and dressing

Table 4.6: Types of cold sauces and dressing

Categories of dressing Description

Oil and vinegar dressing Most of them are un thicken dressings that are made from of

Oil such as Corn oil, soy oil, olive oil and in addition


Emulsified dressing Emulsified dressing is thickened and creamy dressings with

based Mayonnaise and season with herbs and flavours.

Cooked dressings Similar in appearance to mayonnaise dressings, but more

tart flavour, while mayonnaise is richer and milder, and with

little or no oil content.

Portioning of cold sauces and dressing

The term portion control refers to the control of the quantity of food serve to each customer. Preparing portions of consistent size is of utmost importance as customers will object to being served inadequate or inconsistent portion sizes. Servers which are of an appropriate size for the purpose will also help to minimize food wastage. For portioning of cold sauces and dressing is 1 table spoon.


QUESTION:

1. List down the ingredients used to prepare Waldorf salad?

2. What is the meaning of appetizer?

3. List FOUR (4) utensils used in preparing Waldorf salad.

i.

ii.

iii.

iv.

REFERENCES:

1. Wayne Gisslen. (1999). ”Professional Cooking”. John Wiley& Sons, inc. 108-116. ISBN-10: 047166376X

2. Christine Ingram.(2005). ”Cooking ingredients”. Hermes House. ISBN-10: 1416501584 3. Sallehuddin Mohd Zahari. (2000). ”Culinary Art 1”. BIROTEKS Uitm Shah Alam. 4. Kamariah binti Shahland dan Rozita binti Shahid dan Nawawi bin Mohd. Jan (2005)

Penyediaan Makanan Barat dan Timur Tingkatan 4 dan 5, (1st Edition), Dewan Bahasa dan Pustaka. ISBN NO. 983-62-8656-X.

5. Narimah binti Ismail dan Hasanah binti Mohd. Shah (2005) Penyajian Makanan dan Minuman Tingkatan 4 dan 5, (1st Edition), Dewan Bahasa dan Pustaka. ISBN NO. 983-62-8653-5

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