This document discusses appetizers and hors d'oeuvres. It defines hors d'oeuvres as small bite-sized items served as preludes to meals, while appetizers are small portions served as the first course. Composed hors d'oeuvres like canapés, profiteroles, tartlets and barquettes combine multiple components. Proper preparation, seasoning, portioning, plating and garnishing of appetizers is important to stimulate appetite and presentation. Common appetizer items include cured meats, seafood, salads, pastas and small portions cooked multiple ways.

1. Appetizers and Hors d’oeuvre

2. Chapter 9 Objectives
• Compare and contrast appetizers and hors d’oeuvre
• Identify composed hors d’oeuvre including canapés,
profiteroles, tartlets, and barquettes
• Discuss the role of appetizers in à la carte, buffet,
and tasting menu situations
• Explain how to select and prepare appetizers
• Recognize the principles of presenting appetizers
• Understand the preparation of cold savory mousses,
sorbets, savory foams and encapsulations
• Understand how to serve caviar

3. Distinctions Between Appetizers
and Hors d’oeuvre
 Hors d’oeuvre are typically served as preludes
to a meal.
 Hors d’oeuvre are small bite-sized items.
 Appetizers are served as the first course of a
meal.
 Typically, appetizers are small portions of very
flavorful items, meant just to take enough
edge off the appetite to permit thorough
enjoyment of an entrée.

4. Hors d’oeuvre
 Translates as “outside the work.”
 Today it is increasingly common for clients to request
an entire menu made up of hors d’oeuvre to serve at
a reception or cocktail party as a “standing meal.”
 There are a few precepts to remember in general
hors d’oeuvre preparation and presentation:
 Keep in mind the nature of the event, as well as the menu to
follow.
 Ice carvings and ice beds are sometimes used to keep
seafood and caviar very cold, as well as for their dramatic
appeal.
 Hors d’oeuvre served on platters or passed on trays butler
style should be thoughtfully presented.
 Choose something eye-catching that will show off the design
of the hors d’oeuvre.

5. Composed Hors d’oeuvre
 Composed hors
d’oeuvre are built
from two or more
components.
 Can be served as:
 Tartlets
 Barquettes
 Canapés
 Profiteroles
 Spoons
 Classic elements:
 Cured and smoked
foods
 Pâtés
 Foie gras
 Salads
 Vegetables
 Mousse

6. Canapés
 Canapés are small open-faced
sandwiches.
 Elements of canapés:
 Small piece of bread cut to shape and
toasted
 Spread
 Filling or topping
 Garnish

7. Profiteroles
 Profiteroles are small, round, hollow
puffs made from pâté a choux.
 Can have sweet or savory filling
 They are very often baked, sliced in
half, filled, and garnished as desired.
 Alternately, a hole can be made in the
bottom of the puff while they are still
warm and then a smooth filling such as
a mousse can be piped in.

8. Selecting and Preparing
Appetizers
 Classic hors d’oeuvre can usually be served as
appetizers if you increase the portion size
slightly and take into consideration the
plating of the appetizer.
 Examples:
 Smoked fish or meat
 Sausages
 Salads
 Small portions of pasta
 Warm or hot
 Cooking an item more than one way on a plate

9. Principles for Presenting
Appetizers
 Basic principles for selecting, preparing and plating
appetizers:
 Serve all appetizers at the proper temperature.
 Season all appetizer items with meticulous care. Appetizers
are meant to stimulate the appetite, so seasoning is of the
utmost importance.
 Slice, shape, and portion appetizers properly.
 Neatness always counts, but especially with appetizers.
 When offering shared appetizers, consider how they will look
when they come to the table.
 Color, shape, and “white space” play a role in the overall
composition of your plate.
 Consider the garnish for the appetizer carefully and be sure
that it adds something to the plate