ABSTRACT
This chapter discusses the basic types of appetizers and also describes alternatives from around the world. Appetizers are intended to excite and amuse diners, but not to fill them up. A canapé is an open-faced sandwich to be eaten in one or two bites. It consists of bread topped with a garnish and a spread. The chef’s own creativity is the only limiting factor in how a canapé may be built. Crudités are very fresh raw vegetables, cut into bite-size pieces, served as appetizers. They are usually served with dips. Aspiring chefs can benefit by studying the methods and ingredients used in creating dim sum, not only to learn about the flavors and textures, but also to learn the techniques used in their preparation and presentation. Preparing sandwiches in the commercial environment takes as much organizational skill and knowledge as any other food category.
