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Sept 6 Overview of Starter Courses


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Sept 6 Overview of Starter Courses

  1. 1. Overview ofStarter Courses 1
  2. 2. 9/6 Amuse Bouche:Brainstorm as a group the dishes that may be served as a first course. Be prepared to share your response!
  3. 3. ObjectivesStudent will be able to:• Define terms related to first courses/bites.• Match international terms and traditions for first courses.• Compare hot and cold hors d’oeuvres.• Prepare and plate a starter course. 3
  4. 4. New InformationYou will be presented with the definitions for several terms, but not ALL of them. As we go through the lesson, if any words stand out that are new OR you would like more information on write them on a separate sheet of paper. We will discuss these at the end of class.
  5. 5. 4. K.I.M.• Form of Concept K= I= M= Key Word or Information Memory Mapping Concept or data Strategy• Words in combinations or       relevant context and not taught in       isolation are more likely to be       remembered
  6. 6. Vocabulary• Amuse-bouche: “amuses the mouth” 1 or 2 bites of food offered before the starter course. Usually compliments of the chef• Appetizers: smaller portions of food that appear as the first course, served family style at the table.• Hors d’oeuvres (French for “outside the works”): delicate morsels of food served apart from the meal, commonly used for social gatherings to allow guests to mingle.
  7. 7. Vocabulary (cont.)• Canapés: Savory hors d’oeuvres made with bread, cracker or pastry base. Also called “open-faced sandwiches”.
  8. 8. Predict Work with your group to predict which countrymatches to each first course/bite term.Be prepared to share 8
  9. 9. International Small Servings(served at beginning of meal OR as the meal itself)• Antipasti (Italy): large platters of cured meats, hard boiled eggs, mozzarella, melon/figs, olives, canapés. Served as 1 st course.• Antjitos (Mexico): tacos, quesadillas and enchiladas. Served as appetizers.• Chat (India): name of small portions of food (served at all different times/situations).
  10. 10. International Small Servings(served at beginning of meal OR as the meal itself)• Dim Sum (China): small sweet and savory dishes served as a meal.• Do nhau (Vietnam): the word for “little bites”.• Kanto (Thailand): small foods served all times of the day, common street food.• Mazza/Meze (Arabic countries): dishes brought in small quantities to start meals, eaten for hours before the 1st course is served.
  11. 11. International Small Servings(served at beginning of meal OR as the meal itself)• Mezze (Greece): Small dishes that start meals or served as afternoon snacks. Examples: Pickles, olives, stuffed grape leaves, etc.• Rijsttafel (Indonesia): The Dutch word for “rice table” came to stand for small, highly seasoned side dishes of vegetables, meat, seafood and poultry over rice.
  12. 12. International Small Servings(served at beginning of meal OR as the meal itself)• Tapas (Spain): Means “cover” and was used to refer to ham, cheese and bread used to cover/protect drinks served to travelers. Now regional mini dishes served before meals.• Zakuskis (Russia): A first course served family-style, usually the largest course of the meal. Examples: dark bread with butter, smoked salmon, pate, caviar, salad.
  13. 13. Hot Hors d’Oeuvres• More substantial than cold hors d’oeuvres• Typically served in lieu of entire meal• Consider how customer will select, consume and held• Common categories: – Skewers – Quiches – Phyllo – Dumplings – Buns
  14. 14. Cold Hors d’Oeuvres• Tend to be lighter (than hot)• Prepared by Garde Manger• Include: caviar, sushi, cold soups, olives, nuts, dips/spreads, canapés, toasts, etc.
  15. 15. Elements of a Canapé• Base: bread, crackers, toasted plenta, bagel chips, wonton skins, phyllo dough, tortillas, fried vegetables, or something else stable and able to hold.• Traditionally sliced white, rye, brioche or pumpernickel slowly toasted until dry and crunchy.
  16. 16. Elements of a Canapé (cont.)• Adhesive Spread: often made of butter, compound butter, or pastes, spread or pipedPurposes:1. Must be firm enough to hold shape but soft enough to hold base and body together.2. Seals base and keeps it from absorbing excess liquid from body.3. Provides flavor profile to complement body or provide its own distinguished flavor.
  17. 17. Elements of a Canapé (cont.)• Body: primary focus of the canapé, other elements are designed to accompany.• Examples: shellfish, meat, sausage, vegetables, eggs, smoked seafood or poultry.
  18. 18. Elements of a Canapé (cont.)• Garnish: adds final appearance and taste, creates focal point, contrasting texture/flavor.• Examples: piped sour cream, pate a choux ornaments, vegetables, capers, sliced pickles, cornichons, caviar, olives, nuts, chopped eggs, etc.
  19. 19. Design Your Own Canapé• Come up with the ingredients that make-up: – Base – Adhesive Spread – Body – Garnish• Draw a sketch of your final plating. Be prepared to share!
  20. 20. Jalapeño Poppers:• What type of starter course would jalapeño poppers be considered?• Why?• Presentation of poppers: how can you present jalapeño poppers in a visually appealing way?• Compare and Contrast the flavor, appearance, texture, and mouthfeel of the Bacon Wrapped Stuffed Jalapeños to the Jalapeño Poppers.
  21. 21. Closure: Write a one minutesummary of today’s learning