C H A P T E R TWENTY-EIGHT                        HORS D’OEURVES AND                             CANAPÉS                  ...
After studying this unit                                                                                                2 ...
Guidelines for PreparingHors d’Oeuvre                                                                                     ...
Cold Hors d’Oeuvre                                                                                                      4 ...
Canapés                                                                                                                 5 ...
Slicing Bread for CanapéBases                                                                                             ...
Canapés                                                                                                                   ...
Crudités                                                                                                                8 ...
Crudités and Dip                                                                                                     9    ...
Dips                                                                                                          10          ...
Caviar, Imported                                                                                              11          ...
Caviar, Domestic                                                                                              12          ...
Sushi or Zushi Ingredients                                                                                     13         ...
SAFETY ALERT- Sushi,Sashimi                                                                                               ...
Types of Sushi                                                                                                15          ...
Nigiri Zushi                                                                                                              ...
Norimaki Zushi                                                                                                            ...
Norimaki Zushi (cont.)                                                                                           18       ...
Hot Hors d’Oeuvre                                                                                             19          ...
Hot Hors d’Oeuvre (cont.)                                                                                     20          ...
Serving Hors d’Oeuvre                                                                                         21          ...
Serving Hors d’oeuvre                                                                                                     ...
Buffet Presentation                                                                                              23       ...
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Chapter 28

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On Cooking
Hors D'oeurves and Canapes

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Chapter 28

  1. 1. C H A P T E R TWENTY-EIGHT HORS D’OEURVES AND CANAPÉS “ Eating is not merely a material pleasure. Eating well gives a spectacular joy to life and contributes immensely to goodwill and ” happy companionship. It is of great importance to the morale. – Elsa Schiaparelli, Italian fashion designer (1890-1973) Copyright ©2011 by Pearson Education, Inc.On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint]Labensky • Hause • Martel
  2. 2. After studying this unit 2 HORS D’OEUVRE AND CANAPÉS You will be able to: – Prepare and serve a variety of cold and hot hors d’oeuvre, including canapés – Choose hors d’oeuvre, including canapés, that are appropriate for the meal or event Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  3. 3. Guidelines for PreparingHors d’Oeuvre 3 HORS D’OEUVRE AND CANAPÉS They should be small, one or two bites They should be flavorful and well seasoned without being overpowering They should be visually attractive They should complement whatever foods may follow without duplicating their flavors Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  4. 4. Cold Hors d’Oeuvre 4 HORS D’OEUVRE AND CANAPÉS Canapés – Tiny open-faced sandwiches Crudités – Raw or slightly blanched vegetables Dips – Served hot or cold as accompaniment to crudités, crackers, chips, toasts, breads or other foods Caviar – The salted roe of sturgeon fish Sushi and Sashimi – Cooked or raw fish or shellfish served on seasoned rice or alone Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  5. 5. Canapés 5 HORS D’OEUVRE AND CANAPÉS Base – Breads, toasts, crackers or firm vegetables Spread – Provides the flavor – Usually flavored butter or cream cheese Garnish – Can dominate or complement the spread – Vast variety of food items can be used Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  6. 6. Slicing Bread for CanapéBases 6 HORS D’OEUVRE AND CANAPÉS Bread can be sliced into several basic shapes to avoid waste. Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  7. 7. Canapés 7 HORS D’OEUVRE AND CANAPÉS Shrimp and Caviar Canapés Steamed Mussel, Cream- Cheese-Filled Endive and Tartlet Canapés Stuffed Egg Canapés Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  8. 8. Crudités 8 HORS D’OEUVRE AND CANAPÉS French word meaning “raw thing” Raw or slightly blanched fresh vegetables Almost all vegetables can be used Generally served with dips Only the freshest and best looking produce should be used Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  9. 9. Crudités and Dip 9 HORS D’OEUVRE AND CANAPÉS Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  10. 10. Dips 10 HORS D’OEUVRE AND CANAPÉS Can be served hot or cold Accompaniments to crudités, crackers, chips, toasts, breads or other foods Cold dips commonly have a base of mayonnaise, cream cheese or sour cream Hot dips commonly have a base of béchamel, cream sauce or cheese sauce Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  11. 11. Caviar, Imported 11 HORS D’OEUVRE AND CANAPÉS Beluga – The most expensive, dark gray with well-separated eggs Osetra – Considered by some to be the best – Medium-sized, golden yellow to brown eggs Sevruga – Quite small and light to dark gray Pressed – Made from osetra or sevruga, hung and drained in cloth Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  12. 12. Caviar, Domestic 12 HORS D’OEUVRE AND CANAPÉS American sturgeon – Considered to be the same quality as the imports Golden whitefish – Small and very crisp roe Lumpfish – Readily available and reasonably priced Salmon – Eggs are large with good flavor and a natural orange color Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  13. 13. Sushi or Zushi Ingredients 13 HORS D’OEUVRE AND CANAPÉS – Fish  Must be of the highest quality and absolutely fresh – Rice  Short-grain rice seasoned with vinegar, salt and sugar – Seasonings  Shoyu – Japanese soy sauce  Wasabi – Sometimes called green horseradish  Pickled ginger – Fresh ginger pickled in vinegar  Nori – Dried seaweed purchased in sheets Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  14. 14. SAFETY ALERT- Sushi,Sashimi 14 HORS D’OEUVRE AND CANAPÉS Raw fish and cooked rice are PHF/TTS foods Observe handling procedures in the Model Food Code and local heath regulations when preparing and serving sushi and sashimi – Freeze fish before serving – Chill cooked rice to 41ºF or lower Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  15. 15. Types of Sushi 15 HORS D’OEUVRE AND CANAPÉS Nigiri zushi – Rice and raw fish Norimaki zushi – Rice rolled in seaweed Fukusa zushi – Rice wrapped in omelet Chirashi zushi – Rice with fish, shellfish and vegetables Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  16. 16. Nigiri Zushi 16 HORS D’OEUVRE AND CANAPÉS1 Forming a finger- 2 Pressing the 3 The finished sushishaped rice mound. fish onto the plate. rice. Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  17. 17. Norimaki Zushi 17 HORS D’OEUVRE AND CANAPÉS 1 Preparing the garnishes for the sushi roll. 2 Spreading the rice over the nori. 3 Adding the garnishes in a row down the middle of the rice. Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  18. 18. Norimaki Zushi (cont.) 18 HORS D’OEUVRE AND CANAPÉS 4 Rolling the nori around the rice and garnishes. 5 Slicing the roll into six pieces. Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  19. 19. Hot Hors d’Oeuvre 19 HORS D’OEUVRE AND CANAPÉS Filled pastry shells – Barquettes – Tartlets – Éclair puffs or profiteroles – Bouchées Brochettes – Small skewers holding combinations of foods Meatballs Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  20. 20. Hot Hors d’Oeuvre (cont.) 20 HORS D’OEUVRE AND CANAPÉS Wrapped Hors d’Oeuvre – Rumaki, Bacon-wrapped foods on a small skewer Filled Dough – Phyllo, paper-thin wheat dough sheets – Pie crust, puff pastry – Wonton skins Others – A variety of filled and/or wrapped food items including stuffed potatoes, small fritters, chicken wings Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  21. 21. Serving Hors d’Oeuvre 21 HORS D’OEUVRE AND CANAPÉS May be a precursor to dinner Can be served as the only food offered at a banquet Butler service – Trays of “passed” hors d’oeuvre are presented to the guests on trays Buffet service – Both hot and cold hors d’oeuvre can be presented on trays displayed on a buffet table Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  22. 22. Serving Hors d’oeuvre 22 HORS D’OEUVRE AND CANAPÉS Seared Scallops in Hors d’Oeuvre Spoons Individual Servings of a Passed Hors d’Oeuvre Small Portions of Soup Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  23. 23. Buffet Presentation 23 HORS D’OEUVRE AND CANAPÉS Cold Canapé Presentation Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel

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