Transcript ppt_23

Chapter 23
Hors d’Oeuvres
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Chapter Objectives
1.Name and describe the two principal
methods of serving hors d’oeuvres at a
reception.
2.Prepare canapés.
3.Prepare hors d’oeuvre cocktails and
relishes.
4.Prepare dips.
5.Prepare a variety of other hors
d’oeuvres, including antipasti,
bruschette, and tapas.
6.Name and describe the three types of
sturgeon caviar, and name and describe
three other kinds of caviar.
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Serving Hors d’Oeuvres
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The two most common ways to
serve hors d’oeuvres are
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Butler-style service - offered to guests
by servers on small trays.
Buffet-style service
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Canapés
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Canapés may be defined as bitesized open-faced sandwiches.
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They consist of:
 Base
 Spread
 Garnish
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Canapé Bases
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Bread cutouts
Toast cutouts
Crackers
Melba toast
Tiny unsweetened pastry shells
Profiteroles (unsweetened cream puff shells)
Toasted pita wedges
Tortilla chips or cups
Tiny biscuits
Polenta cutouts
Miniature pancakes
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Canapé Spreads
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Can be as simple as softened butter
or cream cheese but can be highly
flavored
Spreads can be divided into three
categories
 Flavored butters
 Flavored cream cheese
 Meat or fish salad spreads
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Canapé Garnish
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Any food item that is placed on top of
the item to enhance the presentation
of the canapé
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Vegetables, Pickles, and Relishes
Fish and shellfish
Meats
Cheese
Hard-cooked eggs
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Flavoring Items
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Lemon
Parsley
Tarragon
Chive
Anchovy
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Caviar
Mustard
Horseradish
Pimento
Blue Cheese
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Shrimp
Olive
Shallot
Scallions
Curry
Capers
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Cocktails
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The term cocktail is used not only for
alcoholic beverages and juices but for a
group of appetizers made with seafood or
fruits. Usually served on a bed of crushed
ice.
Examples are:
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Shrimp Cocktail
Crab Cocktail
Lobster cocktail
Flaked white fish cocktail
Fruit cups
All served with an appropriate sauce and
garnish
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Relishes
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These cover two categories of foods:
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Raw Vegetables
 Called crudités which in French means “raw”
 The most popular vegetables are celery,
carrots and radishes
 Vegetables should be crisp and well chilled
 Use the freshest, most attractive vegetables
possible
Pickled Items
 Items like dilled cucumber pickles, gherkins,
olives, watermelon pickles, pickled peppers, sliced
beets.
 All items should be well chilled and attractively
presented
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Dips
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Savory dips are popular
accompaniments to potato chips,
crackers, and raw vegetables
A proper consistency is important
for any dip. Proper consistency
means thickness at serving room
temperature
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Miscellaneous Hors d’Oeuvres
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A great variety of foods can be
served as hors d’oeuvres: any foods
that can be eaten with the fingers
and or speared with a tooth pick
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Antipasto
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Italian cuisine is particularly rich in hors d’oeuvres or
antipasti, as they are called. Many menus of Italianstyle restaurants offer a cold plate of antipasti, or
assorted flavorful tidbits.
Can include:
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Cured meats
Seafood items
Cheeses
Hard-cooked eggs
Relishes
Mushrooms and other vegetables
Cooked dry beans
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Bruschetta
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Bruschetta is a slice of Italian
bread, tossed, rubbed with crushed
garlic, and drizzled with olive oil.
Served with toppings, the most
common of which is seasoned,
diced fresh tomatoes.
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Tapas
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Spanish tapas are small food items
intended to be eaten with wine,
usually in bars or taverns.
In Spanish, it literally means “lid.”
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Caviar
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Caviar is salted roe, or eggs, of the
sturgeon.
In the U.S. or Canada a product
labeled as caviar must be from
sturgeon. If it is the roe of another
fish, it must be labeled as such
(e.g. whitefish caviar)
Russia and Iran are the world’s
most important caviar producers.
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Amuse Bouche
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Is a tiny appetizer or hors d’oeuvre
offered, compliments of the chef.
Usually in more expensive
restaurants.
Nearly anything can be served as
amuse bouche: salads, soups,
canapés, fish, and vegetables.
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