cooking

1. Hors d’ Oeuvres

2. Hors d’ Oeuvres
 Translates “outside
the work.”
 “Foods served apart
from the meal.”
 Creative, light, bite
sized items.

3. Types Of Hors d’ Oeuvres
 Hot – Sausages, smoked fish/meat, Potato
Napoleon (caviar & sour cream).
 Cold – Pates, oysters, cheeses, crudités.
 Finger food – Empanadas, wontons, Quail
Scotch eggs.
 Canapés – 1 to 2 bites; open faced
(composed hors d’ oeuvres).

4. Service Styles

5. Passed/Butler Style
Stationary/Buffet

6. International
 Britain: starters.
 America: appetizers.
 France: hors d’oeuvres.
 Cantonese: dim sum.
 Mexico: antojitos.
 Spain: tapas.
 Greece: mezzes.
 Italy: antipasto.
 Russian: rakuski.

7. Canapés
 French for
sofa/couch.
 1 – 2 bites, open
faced.

8. Canapés Components
 Base
 Spread
 Topping
 Garnish

9. Base
 Traditionally bread
a) White, wheat,
pumpernickel
b) Soft bread, toasted
 Crackers
 Profiteroles
 Vegetables/fruit
 Must be strong enough to
support.

10. Spread
 Compound butters.
 Flavored cream cheese,
mayonnaise.
 Bound salads – eggs,
chicken, (must be fine cut).

11. Toppings
 Can be main flavoring or accompaniment.
 Must harmonize with other flavors.
 Mousse, charcuterie(smoked fish/meat).
 Cheese, vegetables, fruit.

12. Garnish
 Caviar, capers, chives,
salmon, roe, nuts,
fruit.
 Must harmonize, be
proportional, and be
consistent in size and
placement.

13. Prep
 Complete all mise en
place.
 Store at proper
temperatures.
 Adhere to a
production schedule.

14. Presentation
 Eye appealing and
creative.
 Harmonizing flavors
and colors.
 Simplicity / elegance.