You welcome!

In this module we will take a look at cold appetizers.

Definition:

A cold appetizer is a type of starter dish served chilled, usually consisting of various ingredients like vegetables, fruits, meats, or seafood. It is meant to stimulate the appetite before the main course in a meal.

The general technology of obtaining these meals generally respects the technology of cold appetizers, with the following stages: checking the quality of the raw materials, dosing the components, preparatory operations, preparing the additional elements, chilling and serving.

The tasks will help you develop a good understanding of the following:

What is a cold appetizer?

Name three cold appetizers from our project.

What is the main difference between cold appetizer and a warm appetizer?

Enjoy the mod!

Knowledge: Students know the concept of cold appetizer.

Skill: Students have the ability to recognize types of cold appetizers.

 Attitude: Students respect sustainable principles in safe and secure work conditions.

 Responsibility: Students respect the norms of ethics in collaboration with colleagues.

Evaluation – solving work tasks

 Documentation of learners

Validation and recognition mechanisms

During the lesson you must read the written explanations and follow the instructions given to the interactive elements.

Introduction to cold appetizer recipes

Definition of cold appetizers

Read the above material carefully and answer the following questions:

What are cold appetizers?

Characteristics of the varieties of cold appetizers

After you have read the theoretical part, in the table below mark X in the correct answer column for the following questions:

Question	Answer YES	Answer NO
1.Is Oven-baked bean stew a cold appetizer?
2. Is kajmak a dairy product?
3.Does the Serbian tasting contain fruits?

 

Practical experience in making cold appetizers

Oven-baked beans

Ingredients:

500 g white beans (tetovac)

200 g of bacon,

500 g onion,

200 g of fresh paprika,

2 hot peppers,

2 dl oil,

bay leaves, parsley leaves, pepper and salt.

Preparation:

Blanch the cleaned and washed beans and cook them in three liters of salted water until well it softens. In a separate bowl, cut the onion into “ribs” and the bacon to pieces. Fry everything in oil, add the cooked beans and season. That’s how it’s made, mix the mass well and place it in a baking dish (duvec),  then bake it in a 180-degree oven for about 30 minutes.

The baked beans are served in the dish in which they were baked, and for decoration, use red pepper cut into rings.

The food prepared in this way can be served as a main course or as a cold appetizer.

Serbian tasting (kajmak, Serbian cottage cheese, smoked cutlet)

Ingredients:

Kaymak 500 g

Serbian cottage cheese 500 g

Pečenica (smoked, dried cutlet) 500 g

Kaymak

Kaymak is a highly valued dairy product traditionally produced in some areas of the Balkans. Production is carried out exclusively in small and unorganized domestic industry in large numbers in households. The production process of traditional creams is based on the surface activity of boiled milk, on the surface of which the initial shell is formed after being heated and poured into open shallow tanks. This is a process depends on many factors, and some of them, such as the temperature of the milk, the surrounding air humidity and temperature, as well as the temperature difference between milk and air, are decisive. After the initial skin formation, the process of slow cooling finally begins to a temperature of about 10-15°C. During that period, fat from the depths comes to the surface

layers of milk and incorporation into the already formed skin, forming a thin layer known as kajmak. The cream that has formed is removed from the surface of the milk, layered with salt and sugar into wooden containers. The cream is produced and collected in the same way every day, until the container it doesn’t fill up, then you have to let it mature. It takes about 24 hours to prepare the kajmak. And at least the maturation process is 1 month.

Serbian cottage cheese 

White and soft (Serbian) cheese belongs to the group of cheeses that are characterized by the characteristics of the dough and the the maturation method distinguishes it from the others. As far as its prevalence is oncerned, it is characteristic of the cheese group that predominantly in southern, warm and relatively dry areas. 

Pečenica (smoked and dried boneless loin)

After the meat has cooled, we separate the parts according to the muscle composition. Pečenica is better it is made of high-quality (long) muscles. The other, smaller meat goes into sausages. Raw, nicely shaped meat, then salt by turning in a large amount of salt. The salted pieces are placed in wooden troughs, where they are aged for 100 hours (5 days). The pečenica are then lined up on a rope for hanging. After that, the wash the meat thoroughly with cold water. Thus, the surface salt and the content created during salting washes off. Washed – raw pečenica, then drain well. Hanging and drying the meat a next action. Dryers must be made of wood with a wooden roof. The meat at least 2.5 m must be raised from the stove. The fire is constantly maintained (in a state of quiet smoldering). The pečenica is dried for 25-30 days.

Technical characteristics in obtaining cold appetizers

After carefully reading the grids given above, add the missing words replaced by the dotted lines and that match so that the sentences make sense.

Replace the dotted lines with the correct words in context:

……… the cleaned and washed beans and cook them in three liters of salted water until well it ……. In a separate bowl, cut the onion into ……. and the bacon to pieces. Fry everything in oil, add the cooked beans and season. That’s how it’s made, mix the mass well and place it in a baking dish (………),  then bake it in a …….-degree oven for about 30 minutes.

Flavors of cold appetizers

Below are statements regarding the seasoning of cold appetizers. After you have read the theoretical part, in the table below mark X in the correct answer column for the following questions:

Question	Answer YES	Answer NO
1. Bay leaves, parsley leaves, pepper and salt are the spices for oven-baked beans.
2. Kaymak is flavored with paprika.
3. Pečenica is a smoked and dried boneless loin.

Learning outcomes/outcomes (ECVET)

Knowledge	Abilities	Attitude	Responsibility
Characterization of the raw materials needed to make cold appetizers. Description of operations for obtaining condensed soups. Description of the rules for seasoning, assembly and presentation of cold appetizers.	The student processes the collected information to use it in fulfilling the tasks of making cold appetizers. The student performs the operations of obtaining cold appetizers and spices them accordingly. The student assembles the cold appetizers into inventory items characteristic of these preparations and decorates accordingly.	The student has a positive emotional attitude that is determined by inner motivation, showing interest in making meals in compliance with labor protection and hygiene norms, with responsibility for environmental protection	In his attributions to solve work tasks, the student makes decisions independently, respecting the rules of ethics and taking into account professional principles.