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Hors d’oeuvres
This document defines and provides examples of different types of hors d'oeuvres. It explains that hors d'oeuvres are small appetizers that can be eaten by hand or with forks. The main types discussed are antipasto, bruschetta, tapas, caviar, and amuse bouche. Antipasto is described as an Italian appetizer tray containing cured meats, seafood, cheese, eggs, and vegetables. Bruschetta is toasted bread topped with toppings like garlic and olive oil. Tapas are small dishes intended to be eaten with drinks. Amuse bouche are even smaller appetizers presented before the meal.
Food◦
Hors d’oeuvres
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- 2. Hors D’oeuvres • Theseare variety of food both hot and cold served as appetizers. • The serving is smaller in unit size or portion size that can be eaten with forks from small plates or with fingers.
- 3. Types of HorsD’oeuvres 1. Antipasto 2. Bruschetta 3. Tapas 4.Caviar 5. Amuse Bouche
- 4. 1. Antipasto • AnItalian appetizer. This includes the following: – A. Cured meats – B. Seafoods item – C. Cheese – D. Hard cooked egg – E. Relishes – F. Mushrooms and other vegetables
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- 6. a. Cured meats a.1Salami
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- 10. B. Seafood items b.1Canned tuna
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- 18. 2. Bruschetta •A sliceof Italian bread that is toasted, rubbed with brushed garlic, and drizzled with olive oil, served with toppings like canapes.
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- 20. 3. Tapas • Asmall food item intended to be eaten with wine or other drinks usually in bars. • They are served in a small portion intended to be eaten immediately.
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- 23. 5. Amuse Bouche •A tiny appetizer offered to guest seated at their table either before of after they have ordered from the menu • Anything that can be served in a tiny portion can be served as an amuse bouche like salads, soups and little portions of meat, fish or vegetables with the few drops of sauce and garnish.
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