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Hors d’ Oeuvres
Hors d’ Oeuvres
 Translates “outside
the work.”
 “Foods served apart
from the meal.”
 Creative, light, bite
sized items.
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).
Service Styles
Passed/Butler Style
Stationary/Buffet
International
 Britain: starters.
 America: appetizers.
 France: hors d’oeuvres.
 Cantonese: dim sum.
 Mexico: antojitos.
 Spain: tapas.
 Greece: mezzes.
 Italy: antipasto.
 Russian: rakuski.
Canapés
 French for
sofa/couch.
 1 – 2 bites, open
faced.
Canapés Components
 Base
 Spread
 Topping
 Garnish
Base
 Traditionally bread
a) White, wheat,
pumpernickel
b) Soft bread, toasted
 Crackers
 Profiteroles
 Vegetables/fruit
 Must be strong enough to
support.
Spread
 Compound butters.
 Flavored cream cheese,
mayonnaise.
 Bound salads – eggs,
chicken, (must be fine cut).
Toppings
 Can be main flavoring or accompaniment.
 Must harmonize with other flavors.
 Mousse, charcuterie(smoked fish/meat).
 Cheese, vegetables, fruit.
Garnish
 Caviar, capers, chives,
salmon, roe, nuts,
fruit.
 Must harmonize, be
proportional, and be
consistent in size and
placement.
Prep
 Complete all mise en
place.
 Store at proper
temperatures.
 Adhere to a
production schedule.
Presentation
 Eye appealing and
creative.
 Harmonizing flavors
and colors.
 Simplicity / elegance.

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