Comparison of Different Types of Appetizers

APPETIZERComparison of CANAPES, HORS D’OEUVRE, FRUIT APPETIZER & VEGETABLE APPETIZER

CANAPE

• A canapé (a type of hors d’œuvre, (“outside the (main) work”)) is a small, prepared and usually decorative food, held in the fingers and often eaten in one bite.

• The name comes from the French word for “couch”, drawing on the analogy that the garnish sits atop the bread as people do a couch.

CANAPE

• A canapé may also be referred to as finger food, although not all finger foods are canapés. Crackers or small slices of bread or toast or puff pastry, cut into various shapes, serve as the base for savory butters or pastes, often topped with a “canopy” of such savory foods as meat, purées or relish.

Sample CANAPES:

HORS D'OEUVRE

• the first course, are food items served before the main courses of a meal, typically smaller than main dishes, and often meant to be eaten by hand (with minimal use of silverware).

• Hors d'oeuvre are sometimes served with no meal afterward. This is the case with many reception and cocktail party events.

Sample HORS D’OEUVRE:

FRUIT APPETIZER

• Fruit appetizers with these healthy and colorful ingredients play a whole new role. The sweetness of fruit is the perfect complement to savory ingredients.

• An assortment of fruits cut into sections or pieces and served in a cup or a glass as an appetizer or dessert.

Sample FRUIT APPETIZER:

VEGETABLE APPETIZER

• Appetizers consisting of sliced or whole raw vegetables which are sometimes dipped in a vinaigrette or other dipping sauce.

COMPARISON:

• Canapes is just a sub-group of Hors d’oeuvre. While fruit and vegetable appetizer had their main ingredient like the cucumber in a salad or strawberry in bruschetta.

• But all of these are small dishes of food or a drink taken before a meal or the main course of a meal to stimulate one's appetite.

THANK YOU!GROUP 2•Kathleen Mae Lao•Faith Caputol•Lady Geraldine Nunez•Lhera Mae Castro•Jessa Almendras•Kathleen Faye Barriga