Appetisers are served at the beginning of a meal and are designed to stimulate the palate and engage the customer. Appetisers can be made from a wide variety of commodities, following classic principles or reflecting modern approaches and ethnic influences. In this unit you will learn:
- The appetiser’s role in the menu sequence
- Hors d’œuvre, canapés, amuse bouche, savouries and entrées
- How to prepare and cook hot and cold appetisers
- A wide range of salads
