Appetizer or Hors d’oeuvre (starter) in French, is a starter course before the main course served. From the word “appetite” it’s stimulate the appetite,so the taste is tend to sour, or sometimes salty and chilly.
The appetizer must be tastefull, light, fresh, served in a small size (finger food), and with good presentation/plating.
Appetizer according the ingredients cost:
- Sur Asiette Complate – this appetizer use the cheap cost ingredients.
- Hors D’ Oeuvre Royale – this appetizer use the expensive cost ingredients and served without sauce.
- Hors D’ Oeuvre Varies – this appetizer is a combination between the cheap cost ingredients and expensive cost ingredients.
Appetizer according the temperature:
- Cold Appetizer
Kind of cold appetizer: salads, shrimp, cocktail, canape (cold small sandwich).
Food Example:
◦Bang-Bang Chicken
◦Nicoise Salad
◦Fresh Chicken Mayonnaise Salad
- Hot appetizer
Kind of hot appetizer: soup, muffin, fritter.
Food Example:
◦Hummus
◦Potato and Porcini Soup.
◦Millefeule of Desire Potato with Mushroom Fricasse
◦Hare Pastilla, Baby Carrot confit with Fig compote and Truffle esence
◦Ravioli stuffed with chicken and mushrooms flavored with sage and served on Beetroot butter sauce
The Western Food 