Appetizers were originally introduced by the Athenians as a buffet in the early third century B.C.

Sea urchins, cockles, sturgeon, and garlic.

Nineteenth century, Aperitifs came about among the Romans and were classified as a liquid appetizer that typically contained alcohol.

In addition to inciting hunger like food appetizers, the purposes of aperitifs were also meant to help with the imminent digestion process. These drinks would be shared from a single glass and passed around the table to all members of the eating party.  Aperitifs are still utilized today, typically with the company of food appetizers.

The word itself, "appetizer," as used in the Americas and England in the 1860s, is more of a local flavor than "hors d'oeuvres."

 For a time, appetizers were served between the main course and dessert as a refresher, but by the twentieth century, they had taken their place as a precursor to the main course.

On the other hand, it is said that appetizers are the dishes that can truly be considered Filipino because we are best known for using our hands to eat the small finger foods that come with the first course.

Appetizers can include anything from fish to meat, nuts, and chips.

·Often served before dinner or at large family lunches.

Mise’ En Place is a French term which means “set in place,” that is, you have everything ready to cook and in its place. These are preparations that you need to perform to save time. You should be able to identify and prepare all the needed tools and equipment, as well as all the ingredients to make the preparation and cooking easy.