Transcript Canapes - Hors d'Oeuvres.ppt

Hors d’ Oeuvres
Hors d’ Oeuvres
Translates “outside
the work.”
 “Foods served apart
from the meal.”
 Creative, light, bite
sized items.
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Types Of Hors d’ Oeuvres
Hot – Sausages, smoked fish/meat, Potato
Napoleon (caviar & sour cream).
 Cold – Pates, oysters, cheeses, crudités.
 Finger food – Empanadas, wontons, Quail
Scotch eggs.
 Canapés – 1 to 2 bites; open faced
(composed hors d’ oeuvres).
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Service Styles
Passed/Butler Style
Stationary/Buffet
International
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Britain: starters.
America: appetizers.
France: hors d’oeuvres.
Cantonese: dim sum.
Mexico: antojitos.
Spain: tapas.
Greece: mezzes.
Italy: antipasto.
Russian: rakuski.
Canapés
French for
sofa/couch.
 1 – 2 bites, open
faced.
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Canapés Components
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Base
Spread
Topping
Garnish
Base
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Traditionally bread
a) White, wheat,
pumpernickel
b) Soft bread, toasted
Crackers
Profiteroles
Vegetables/fruit
Must be strong enough to
support.
Spread
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Compound butters.
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Flavored cream cheese,
mayonnaise.
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Bound salads – eggs,
chicken, (must be fine cut).
Toppings
Can be main flavoring or accompaniment.
 Must harmonize with other flavors.
 Mousse, charcuterie(smoked fish/meat).
 Cheese, vegetables, fruit.
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Garnish
Caviar, capers, chives,
salmon, roe, nuts,
fruit.
 Must harmonize, be
proportional, and be
consistent in size and
placement.
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Prep
Complete all mise en
place.
 Store at proper
temperatures.
 Adhere to a
production schedule.
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Presentation
Eye appealing and
creative.
 Harmonizing flavors
and colors.
 Simplicity / elegance.
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