Appetizer is a small portion of food served before, or as the first course of a meal. Appetizers should be attractive in shape, color, and garnish, and have interesting flavor and texture combinations. Above all, they should not be too lung, since they are meant to stimulate, not to dull, the appetite for the meal that is to follow. Serve them always in small portions.
Apparently, appetizers have a basic appeal to human nature since every national cuisine features them. The Scandinavians have their smorgasbord and pen-faced sandwiches, the Slavs their zakuska, the Italians their antipasto, and French their hors-d’oeuvre.
Appetizers provide the creative cook a first-class opportunity to produce food is pretty. They can vary from simple canapés spread with a canapé butter and garnished with a sprig of parsley to elaborate hot creations. The garnishes should all be edible.
Appetizers may be served both hot and cold, but it is OK to serve all cold or all hot dishes.
The main idea of serving appetizers is to make the food easy to handle with a napkin, and easy to eat in one to two bites. This way your guests will continue to dance, chat and having fun without needing to be encumbered by plates.