Hors D’oeuvres

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Hors D’oeuvres

  1. 1. Hors D’oeuvres ChefMichaelScott LeadChefInstructorAESCA Boulder
  2. 2. Cold Hors D’oeuvres • Canapé: tiny open faced sandwiches • Base • Breads: Pullman loaf, brioche, pate a choux, crostini • Vegetables: endive, cucumber, tomatoes, potatoes • Proteins: hard boiled egg, • Spread • Mayonnaise based: aioli, dressing • Jams & Jellies • Purees: vegetable or protein • Main Component – The main flavor profile • Garnish – compliment, complete & compatible ChefMichaelScott LeadChefInstructorAESCA Boulder
  3. 3. Hot Hors D’oeuvres Logistics of serving hot hors D’oeuvres • Temperature control – sanitation & product quality • Handling – are utensils needed or can they be picked up by hand • Safety for guest – very hot food can be dangerous Examples • Filled pastry shells • Brochettes or skewers i.e. rumaki • Hot dips served with dipping item • Items held in chafing dishes i.e. meatballs • Stuffed wrappers i.e. dolmas, wantons • Hot beverages i.e. shooters (burn warning) ChefMichaelScott LeadChefInstructorAESCA Boulder
  4. 4. Other Hors D’oeuvres • Dips • Must include item to be dipped • Hot or cold • Crudité and Cheese platters • Raw bar • Danger raw shellfish may cause illness • Temperature control ChefMichaelScott LeadChefInstructorAESCA Boulder
  5. 5. Assembling Hors D’oeuvres • Utilize mass production methods when possible • Should be easy for the guest to eat, one or two bites • Structurally sound, should not fall apart when picked up or eaten • Holding product • Can they be assembled in advance • Are components best when added last minute No bare hand contact with ready to eat foods – gloves must be worn or a Variance must be applied for. ChefMichaelScott LeadChefInstructorAESCA Boulder
  6. 6. Serving Hors D’oeuvres Butler style AKA Passed • Easy to pick up • Disposing of utensils properly • Replenishing trays – how to keep them clean • Guests should be able to pick up without touching others Buffet AKA Placed • Placement and flow • Replenishing • Use serving utensils • Best for dips, crudités and cheese platters ChefMichaelScott LeadChefInstructorAESCA Boulder

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