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Help with appetizers

post #1 of 8
6/30/11 at 6:13am
Thread Starter 

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 !

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post #2 of 8
6/30/11 at 7:18am

Doesn't this fall into 'we don't help students with homework' category?

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post #3 of 8
6/30/11 at 8:02am

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!

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post #4 of 8
6/30/11 at 11:07am
Thread Starter 

Hmmm.... True that . Thanks 

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post #5 of 8
6/30/11 at 1:55pm

Hmm, I notice the OP is attending culinary school in India. I wonder what they teach there.

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post #6 of 8
6/30/11 at 2:42pm

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!

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post #7 of 8
7/1/11 at 12:57am

Can be an appetizer sour soup!

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post #8 of 8
7/1/11 at 3:27am

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.

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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