Appetizer

• Hors d' Oeuvres - is used in meals for the same reason as canapes
• Cheese Cubes - size cubes shortly before serving them because they dry out quickly when exposed to air
• Kebabs - on skewers
• Ham Rolls - roll thin slices of cold ham around pickles or asparagus spears or fill with a spread
• Canape - a bite-size, open-faced finger food consisting of a bread-type base, a spread or topping, and a garnish. 
• Chive butter - 1 tablespoon finely chopped chives, 1 teaspoon lemon juice, dash of salt,and dash of pepper
• Cheese butter - ¼ cup softened cheese (sharp or smoke-flavored) and dash of Cayenne pepper
•  Garlic butter - 1 small clove garlic (crushed) or ¼ teaspoon garlic powder, dash of hot pepper sauce, and dash of salt
• Lemon butter - ½ grated lemon rind, 1 tablespoon juice, dash of nutmeg, and dash ofsalt
• Ball Cutter - SHARP EDGED SCOOP for cutting out balls of fruits and vegetables
• Rubber Spatula - used to SCRAPE OFF contents of bowls.
• Channel Knife - SMALL HAND TOOL in making garnishes.
• Spatula - used for MANIPULATING FOODS like spreading.
• Wire Whip - used for MIXING THINNER LIQUIDS.
• Zester - used to REMOVE ZEST or citrus peels in thin strips.
• French knife – for CHOPPING, SLICING, and DICING.
• Paring knife – used for TRIMMING AND PARING fruits and vegetables.
• Butter Curler - used for making BUTTER CURLS
• Cutting Board - BOARD for cutting fruits and vegetables.
• Kitchen Shear - CUTIING DEVICE for ingredients like scissors.
• Potato Masher - designed to PRESS POTATOES and cooked vegetables.
• Chiller - for KEEPING COLD foods chilled for service.
• Oven - for BAKING
• Cocktails - are USUALLY JUICES of orange, pineapple, grapefruit or tomatoes served with cold salad dressings.
• Hord D' Oeuvres - is a small portion of HIGHLY SEASONED FOODS, it is a combination of canapés, olives, stuffed celery, pickled radishes, and fish.
• Canape - are made out of thin slices of bread in different shapes
• Relishes - are PICKLED ITEM which are raw, crisp vegetables such as julienne carrots or celery sticks.
• Petite Salad - are SMALL PORTION and usually display the characteristics found in most salad.
• Chips and Dips - are popular accompaniments to potato chips, crackers, and raw vegetables.
• Fresh Fruits and Vegetables - are the SIMPLEST appetizer
• Anything, Smaller - are varieties of appetizers wherein the only requirement is that you KEEP EVERYTHING SMALL enough to be picked up with the fingers and eaten with little mess. 
• Centerpiece or Grosse Piece - this may be an uncut portion of the main food item, such as a pate or a cold roast, decorated and displayed whole. 
• TOOLS AND EQUIPMENTS

  
  

  1. Chillers
  2. Refrigerator
  3. Containers
• Refrigerate – to keep food cold or cool.
• Cold storage – the process of preserving food by means of refrigeration.
•  Chilling – to refrigerate to reduce the temperature of food.