appetizers and garnishes
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Hospitality And TourismTRANSCRIPT
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Chapter 3Chapter 3APPETIZERS AND APPETIZERS AND
GARNISHESGARNISHES
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INTRODUCTIONINTRODUCTIONINTRODUCTION TO APPETIZERSCLASSIFICATION OF APPETIZERSCANAPESCOLD HORS D’OEUVRESHOT HORS D’OEUVRESGARNISHESTYPES OF GARNISHESTRADITIONAL APPETIZERSMODERN APPETIZERS
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INTRODUCTION TO APPETIZERSINTRODUCTION TO APPETIZERS
HORS D’OEUVRESVARIOUS KINDS AND THEIR
CLASSIFICATIONPURPOSE OF SERVING APPETIZERSSALIENT FEATURES WHILE PREPARING
AND SERVING HORS D’OEUVRES
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CLASSIFICATION OF HORS CLASSIFICATION OF HORS D’OEUVRESD’OEUVRESCANAPESWHAT IS A CANAPE?FILLINGS THAT CAN BE USED IN
MAKING CANAPEPOINTS TO REMEMBER WHILE
MAKING CANAPES
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COLD HORS D’OEUVRESCRUDITESSHELL SHAPESBOUCHEES PROFITEROLESMOUSSES-base,binder,aeratorSAVOURY WATER AND JELLIES
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CAVIAR AND ITS TYPESSTUFFED VEGETABLESTIMBALESCONFITSRILLETTES AND RILLONS
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HOT HORS D’OEUVRESBEIGNETS OR BATTER FRIEDBROCHETTESKEBABSBRUSCHETTACROQUETTEDOUGH WRAPPED HORS D’OEUVRESFLATBREADSMISCELLANEOUS HOT HORS D’OEUVRES
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GARNISHESGARNISHESIMPORTANCETYPES OF GARNISHESVegetablesBread SaladsSaucesCompotes, chutneys. etc.
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TRADITIONAL APPETISERSTRADITIONAL APPETISERSANTI PASTOMEZZETAPASANTOJITOSSMORGASBOARD
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MODERN APPETIZERSMODERN APPETIZERSMODERN CONCEPTSTYPES OF MODERN APPETIZERSTHE USE OF FOAMS ENCAPSULATION
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THANK YOUTHANK YOU