Help with appetizers

22
10
Joined Jun 20, 2011
I have a trade test coming up in which i have to make a 4 course menu . Now i wanted some easy foolproof impressive appetizers which don't take too much of time and don't require too many elaborate ingredients.... and also some help on platin' em ....Hope ya all can help !
 
2,238
515
Joined Feb 17, 2010
If you come to a chef forum and ask for a bunch of ideas on how to ace your test, what do YOU learn from it?

Open a book!
 
1,103
34
Joined Jun 14, 2002
Hmm, I notice the OP is attending culinary school in India. I wonder what they teach there.
 
3,147
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Joined Jan 5, 2007
The same as they teach in a British or a USA school one supposes.  Otherwise why would he be asking us to do his research on creme brulee vs Burnt Cream or this thread re appetisers?

They do have European restaurants and hotels in India!
 
6,367
128
Joined Feb 1, 2007
Why not, Juzi?

An appetizer is a small portion designed to stimulate the appetite and prepare it for the dishes to come. Anything that does that meets the definition.

Thus, your sour soup would be served in a small bowl or cup, or in the form of a shooter, or some such plating. Nowhere near the size of a full serving, in other words. With a cold presentation, you might, for plating interest, do something like hollow out sections of cucumber (leaving a bottom) and fill them with the sour soup.
 

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