cocktail: made of seafood/fruit. usually chilled with flavorful sauce
horsd'oeuvres: combination of canapés, olives, stuffed celery, pickled radishes, and fish.
served on individual plate when guests are seated. placed on a platter and passed around
canapé: made out of thin slices of bread in different shapes
relishes/crudités: pickled item which are raw, crisp vegetables, such as julienne carrots or celery sticks
petitesalad: small portions of appetizers, usually display characteristics found in most salad
chipsanddips: popular accompaniments to potato chips, crackers, and raw vegetables
freshfruitsandvegetables: simplest appetizer
anythingsmaller: varieties or appetizers wherein the only requirement is that you can keep everything small enough to be picked up with the fingers and eaten with little mess
toppingandgarnish: made from finely chopped meat or fish that are spreadable
spread: placed on top of the base (canapé) so the garnish sticks to it without falling off
base: holds the spread and garnish
raw vegetables with dips: crudités
pickleditems: variety of items like cucumber pickles, olives, watermelon pickles, pickled peppers, spiced beets, and others presented fruits and vegetables