You welcome!

In this module we will take a look at cold appetizers and their importance in the culinary world.

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 purpose of eating cold appetizers is to stimulate the appetite, increase it, and make our meals more varied.

Cold appetizers with their appetizing appearance, varied colors and light, pleasant flavoring.

As an introduction, they serve as a teaser for further courses.

At festive meals, cold appetizers express the festive occasion in their appearance.

The main requirements for cold appetizers:

• It should not be filling, so we usually only give half a portion
• Avoid spicy and strong flavors
• Seasoning should be harmonious

Groups of cold appetizers

1. Cold appetizers made from vegetables – tomato stuffed with meat salad, russian meat salad, Waldorf salad
2. Cold egg dishes – deviled egg
3. Fruits – melons with parma ham, peach in sherry
4. Pâtés, foams – meat products, the offal is mashed and seasoned – foie gras paté 
5. Galantines – The meat extracted from the animal’s skin is mashed and then stuffed back into the animal’s skin – poultry galantine
6. Jellies
7. Cold meats – these can be whole roasted meats sliced ​​after cooling, offal, stuffed cold meats. By name: cold tenderloin fried English style, rosé duck breast, carpaccio.

smoked duck breast, cold foie gras in fat, tartare steaks, boiled smoked beef tongue, served with horseradish cream, ham roll.

8. Cold fish dishes – Cold appetizers that can be prepared from fish by name: smoked salmon with horseradish cream, caviar with butter, tuna salad;
9. Mixed appetizers 
10. Sandwiches
11. Decorative bowls

Knowledge: Students know the concept of liquid preparation.

Skill: Students have the ability to recognize types of cold appetizer culinary preparations from each group.

 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.

Overview of cold appetizers and their importance in the culinary world

Definition of cold appetizers

Read the above material carefully and answer the requirements.

What is the main characteristic of cold appetizers?

What is the purpose of eating cold appetizers?

What are the main requirements for cold appetizers?

 

Classification of cold appetizers

Question	Answer YES	Answer  NO
Patés are meat products, where the offal is mashed and seasoned?
2.Carpaccio is a cold appetizer made of meat?
3. Galantines are the extracted meat from the animal is mashed and then stuffed back into the animal’s skin
4.Waldorf salad is a cold appetizer made of fish?

After reading the theoretical part mark in the table above with X in the column of the correct answer for the questions in the first column.

Ételkészítési ismeretek, Műszaki Könyvkiadó Kft., 2019

 Cold appetizers play a particularly important role in various regional cuisines.

The cuisine of Hungary, Serbia, Slovakia and Romania is influenced by the geographical location, culinary history and neighboring countries. The cold appetizers of these countries vary, but they share some common characteristics, such as their role.

 

The role of cold appetizers in different regional cuisines

It facilitates the digestion of the other dishes on the menu;

Stimulates gastric secretions;

The nutritional role of appetizers preparations

Meat added to these  is a source of:

– good quality proteins;

-vitamins B1, B2, A and D;

– salts of P and Fe;

– lipids;

-collagen and elastin.

Vegetables added to preparations are sources of:

– mono and oligosaccharides;

-salts of Na, K, Ca and P;

-provitamin A, vitamin C;

– essential oils (spicy greens);

Additive elements are sources of:

-starch (from groats, pasta, flour);

-phospholipids and Ca salts (from eggs, cream, milk).

By boiling, the nutritional value of the added raw materials changes (some of the nutrients are transformed into other non-nutritive substances).

 

The role of cold appetizers in the menu

After you have read the theoretical part carefully, add the correct missing words so that you get true sentences.

Replace the dotted lines with suitable words in context

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

The nutritional role of cold appetizers

Replace the dotted lines with suitable words in context

Good quality proteins are in ………., vegetables bring mineral salts of ………………. and provitamins A and C to cold appetizers and eggs, cream and ………….. bring phospholipids and Ca salts to cold appetizers.

Ételkészítési ismeretek, Műszaki Könyvkiadó Kft., 2019

 

Learning outcomes/outcomes (ECVET)

Knowledge	Abilities	Attitude	Responsibility
The student knows the definition of cold appetizers culinary preparations; Identify appetizer culinary preparations from each group.	The student has the ability to express himself logically and coherently in carrying out work tasks, to use new technologies to learn, to discover, to communicate effectively.	The student has a positive emotional attitude that is determined by inner motivation, showing interest, attraction, learning with pleasure.	In his attributions to solve work tasks, the student makes decisions independently, respecting the norms of ethics and taking into account professional principles.