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ColdKitchenKnowledge

ColdKitchenKnowledge
A First Impression for guests, it is vital that
the appetizers be prepared well

Hors d' Oeuvres and Appetizer
 The pantry , Cold Kitchen or Garde Manger
department is generally responsible for the small
food items known as appetizers or hors d’oeuvres.
 The function of these foods is to enliven the
appetite before dinner, often to the accompaniment
of drinks, so they are generally small in size and
spicy or piquant in flavor.
 One- or Two-bite, stimulating,
easy-to-eat foods, generally
served before a meal, or at a cocktail party
 Can be a showcase item
 Can be savory or desserts
 Must be fresh, crisp, clean-tasting, and non-
messy, especially if they are passed

Hors d' Oeuvres
• The finger foods served at receptions and with
cocktails or Buffet
Appetizer
• The first course of a multicourse meal.

The two most common ways of serving hors
d’oeuvres are:
• Butler-style
• Hors d’oeuvre selections are offered to guests
by service staff carrying small trays as they
pass among the assembled group
• Buffet-style
• Hors d’oeuvres are arranged attractively on one
or more tables, and guests help themselves.

Hors d ‘Oeuvre

 Translates to “ outside the work”
 Served separately from a meal
 Serve hot, cold, finger foods, passed or plated
 Should be stimulating to the appetite
 Cooked carefully
 Seasoned well
 Flavors balanced
 Fresh
 Eaten in one or two bites
 Attractive
 Complimentary to what is to come
Characteristics of hors d'oeuvre

 Finger foods and crudités with dips
 No bones, no greasy foods, no skewers
 Canapés are:
 Bread-based appetizers
 Like a sandwich, they have a bread, spread,
filling, and garnish
 Cut into any shape for visual stimulation
Types of Hors d’oeuvre

• Canape may be defined as bite-size open-faced
sandwiches.
• Canapés are perhaps the most traditional
and also the most modern of hors d’oeuvres.
• Most canapés consist of three parts:
• Base
• Spread
• Garnish
Canapés

Base
Canapé bases may be made from several items.
• Bread cutouts
• Toast cutouts
• Crackers
• Melba toasts
• short dough shell/ tartlet

 Profiteroles (miniature unsweetened)
 Puff Pastry shells
 Pita bread or pizza dough
 Tortilla chips or cups
 Polenta cutouts
 Miniature pancakes/Blini
 Phyllo dough

• Toast cutouts
 Tortilla chips or cups• Bread cutouts
• Melba toasts

 Profiteroles  Short dough shell
 Pita bread or pizza dough Puff Pastry shells

• Blini Polenta cutouts
• Crackers Phyllo dough

Spreads may be divided into three basic
categories, as follows:
 Flavored Butters
 Flavored Cream Cheese
 Meat or Fish Salad Spreads
 Mayonnaise
Spread

• Lemon
• Parsley
• Tarragon
• Chive
• Anchovy
• Caviar
• Mustard
• Horseradish
• Pimiento
• Blue cheese
• Shrimp
• Olive
• Shallot or scallion
• Curry
• Caper
Popular and versatile flavors for butter
spreads

Garnish
The garnish of a canapé is any food item or
combination of items placed on top of the spread.
• It may be a major part of the canapé.
• It may be a small tidbit selected for color, design,
texture, or flavor accent.

Food items that may be used alone or in
combination to decorate canapés:
• Vegetables, Pickles, and Relishes
• Radish slices
• Olives
• Pickles
• Capers
• Pimiento
• Pickled onions
• Chutney
• Asparagus tips
• Cucumber slices
• Cherry tomato
• Watercress leaves
• Marinated mushrooms
• Parsley
Garnish

• Fish
• Smoked oysters and clams
• Smoked salmon
• Smoked trout
• Herring
• Shrimp
• Rolled anchovy fillets
• Caviar
• Salmon or tuna flakes
• Crab meat
• Lobster chunks or slices
• Sardines

• Meat
• Ham
• Salami
• Chicken or turkey breast
• Smoked tongue
• Roast beef
•Other
• Cheese
• Hard-cooked egg
slices

Cocktails: Alcoholic beverages and vegetable and
fruit juices
• Also a group of appetizers made of seafood or fruit,
usually with a tart or tangy sauce.
• Popular Seafood Cocktails:
• Oysters and clams on the half-shells
• Shrimp
• Crabmeat
• Lobster
• Firm, flaked white fish (with an appropriate sauce)
Cocktails

• Crabmeat Cocktail
• Shellfish Cocktail• Shrimp Cocktail
• Oyster Cocktail

• Fruits Cocktail

Appetizers

• The first course of a multicourse meal.
• Cold, served with a dip and a sauce
• Some presented on ice
• With a dip
• Served two or more per person
• Can be presented in pastry
• May be passed or plated
• Function will dictate the style of food and how
it is served
Appetizers

 Italian, antipasto, Bruschetta
 Spanish, tapas
 French, hors d’oeuvre variés, on a “ravier”
 Russians serve zakuski boards
 Mediterraneans serve mezze
 In Latin America, Antojitos
 Arabic, Mediteranian Meze or mezze
Traditional Appetizers

 Italian, Antipasto
Antipasto (plural antipasti) means "before the
meal" is the traditional first course of a formal Italian
meal that will satisfy guests until the next course is
ready.
Ingredients:
 Cured meats,
 Olives,
 Pepperoncini
 Mushrooms
 Anchovies
 Artichoke hearts
 Various cheeses (such as provolone or fresh mozzarella)
 Pickled meat
 Herbs
 Vegetables in oil or vinegar.

Antipasto

A Roman garlic bread consisting of a slice of Italian
bread that is toasted, rubbed with crushed garlic,
and drizzled with olive oil.
• The best-known topping is a seasoned mixture of
diced fresh tomatoes and olive oil.
• Meats, cheeses, cooked dried beans, and raw and
cooked vegetables are all appropriate.
 Italian, Bruschetta

Escargot Quiche Lorraine
Fresh oyster Val au vin
 French, hors d’oeuvre variés

Cold cut, smoked fish, mixed salad, caviar, hard
cheese, sandwich bread, iced vodka, beet ,
cucumber, pickled vegetable, deviled egg etc.
 Russians, Zakuski

Fried squids, shrimp in garlic, olive, Spanish omelet
Potato, ham, cheese, chorizo etc
Spanish, tapas

Tortilla flour , sour cream, cheese, chili con carne,
guacamole, jalapeno , lettuce, meat, tomato ,
lettuce puree black bean etc.
Latin America, Antojitos

Baba ghanoush, hummus, falafel, kibeh, dolma,
sarma, yogurt (labneh), flat bread
[pita,ciabatta,etc) ,tabbouleh, olive, etc
 Meze or mezze

A tiny appetizer or hors d’oeuvre offered to
guests seated at their tables.
• Compliments of the chef.
• Usually in expensive restaurants.
• It is offered either before or after they have ordered
from the menu.
• It is an opportunity to showcase an aspect of the
chef’s cooking style and talent and to welcome
the guests.
• Nearly anything that can be served in a tiny portion
can be served as an amuse bouche.
Amuse Bouche

 Very luxurious
 Named for the breed of sturgeon it is obtained from
 Prized for centuries, from the Caspian and Black Sea area
(most prized)
 Becoming very rare
 Known as berries, blended with the correct amount of salt,
sometimes blended with other types of roe
 The U.S. raises paddle fish and salmon to obtain roe
 Served in a small bowl on ice
 Wooden or bone spoons
 Toast points, unsalted butter, lemon, chopped egg, sour
cream, and blini
 Most always served with “ice-cold vodka”
Caviar

 The U.S. raises paddle fish and salmon to obtain
roe
 Served in a small bowl on ice
 Wooden or bone spoons
 Toast points, unsalted butter, lemon, chopped egg,
sour cream, and blini
 Most always served with “ice-cold vodka”

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Cold Kitchen Knowledge: www.chefqtrainer.blogspot.com

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