| A | B |
|---|
| appetizer | Same food as hors d'oeuvres but a LARGER portion and served differently (1st course) |
| brochettes | Grilled or broiled skewers of food |
| bruschettas | An open-faced sandwich served as an appetizer |
| canapes | Bite-sized pieces of bread or crackers with a savory topping |
| carpaccio | Raw beef sliced very thinly and dressed with a sauce |
| chef's tasting | A sampler plate of appetizers |
| crudites | Vegetables that have been cut into bite-sized pieces |
| finger food | Hors d'oeuvres served on a napkin |
| hors d'oeuvres | A French term meaning "outside the meal" |
| hors d'oeuvres varies | A variety plate of hors d'oeuvres for ONE person |
| pate | A well-seasoned baked mixture of ground meet, fish, poultry, or vegetables |
| seviche | Latin American dish of fish and seafood cooked in citrus juice |
| skewers | Long thin pointed rods made of wood or metal |
| terrine | A pate that is served in a mold |
| examples of 4 HOT appetizers & hors d'oeuvres | meatballs, pasta, chicken wings, crab cakes, egg rolls, brochettes |
| examples of 4 COLD appetizers & hors d'oeuvres | canapes, cheese, raw vegetables, shrimp cocktail, seviche |
| 2 guidelines for presenting appetizers | 1- small portions 2- good first impression (looks) |
| 2 guidelines for presenting hors d'oeuvres | 1- bite-sized 2-use fresh ingredients |
| DIFFERENCE between hors d'oeuvres & appetizer | WHEN they are served -> hors d'oeuvres -"outside of the meal" / appetizers - 1st course |
