1.
On Cooking: A Textbook of Culinary
Fundamentals
Sixth Edition
Chapter 29
Hors d’Oeuvre
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2.
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Learning Objectives
After studying this chapter, you will be able to:
29.1 Prepare and serve a variety of cold and hot hors
d’oeuvre, including canapés
29.2 Identify and describe international hors d’oeuvre
29.3 Choose hors d’oeuvre that are appropriate for the
meal or event

3.
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Guidelines for Preparing Hors
d’Oeuvre
• Hors d’oeuvres should be:
– small, one or two bites
– flavorful and well seasoned without being
overpowering
– visually attractive
– complementary to whatever foods may follow without
duplicating their flavors

4.
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Cold Hors d’Oeuvre
• 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

5.
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Canapés (1 of 2)
• Canapés consist of several components
• The base
– Breads, toasts, crackers or firm vegetables
• A spread
– Provides the flavor
– Usually flavored butter or cream cheese
• The garnish
– Can dominate or complement the spread
– Vast variety of food items can be used

6.
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Canapés (2 of 2)
Shrimp and caviar canapés (below left) , Stuffed egg
canapés (below middle) and Pimento cheese canapés, pea
and prosciutto canapé and sautéed mushroom canapé

7.
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Slicing Bread for Canapé Bases
Bread can be sliced into several basic shapes to avoid
waste
Start with a square slice of bread (left)

8.
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Crudités
• Crudités is the French word meaning “raw thing”
• Crudités are 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

9.
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Crudités and Dip

10.
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Dips
• Can be served hot or cold
• Crackers, chips, toasts, breads or other foods
accompany crudités,
• 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

11.
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Caviar, Imported
• Caviar is the salted roe (eggs) of the sturgeon fish
• 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

12.
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Caviar, Domestic
• 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

13.
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Hot Hors d’Oeuvre (1 of 2)
• Filled pastry shells
– Barquettes
– Tartlets
– Éclair puffs or profiteroles
– Bouchées
• Skewers (brochettes)
– Small skewers holding combinations of foods
• Meatballs

14.
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Hot Hors d’Oeuvre (2 of 2)
• Hors d’Oeuvre Wrapped in Cheese, Meat or Vegetables
– Rumaki, Bacon-wrapped foods on a small skewer
• Hors d’Oeuvre Wrapped in 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

15.
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Antipasti, Mezze, Tapas and Zakuski
• Many cultures have tradition of serving finger foods and
small dishes before the meal
• Antipasti - savory, salty foods to whet the appetite, Italy
• Mezze - small plates of assorted salads (Hummus, Baba
ghanoush), North Africa, Greece, Turkey, Middle East
• Tapas- small portions hot or cold savory foods (chorizo,
shrimp in garlic sauce, olives), Spain
• Zakuski- “Small Morsels” in Russian, served before the
meal (caviar, smoked fish, pickled vegetables)

16.
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Serving Hors d’Oeuvre (1 of 2)
• Hors d’oeuvre 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

17.
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Serving Hors d’Oeuvre (2 of 2)
Seared Scallops in Hors d’oeuvre
Spoons (left), Crudités and dip in
individual serving glasses (below
right), Seared Scallops in Hors
d’oeuvre Spoons (below left)

18.
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Buffet Presentation
Cold Canapé Presentation

19.
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