The document discusses appetizers and hors d'oeuvres. It defines hors d'oeuvres as small bite-sized items typically served before a meal, while appetizers are small portions served as the first course. Composed hors d'oeuvres combine multiple elements, like fillings in tartlets or profiteroles. Proper presentation is important, such as keeping seafood cold on ice. The document also covers topics like savory mousses, types of caviar, and how appetizers are used in different types of menus.

1. Appetizers and Hors d’oeuvre

2.  Compare and contrast appetizers and hors
d’oeuvre
 Identify composed hors d’oeuvre including
canapés, profiteroles, tartlets, and barquettes
 Discuss the role of appetizers in à la carte,
buffet, and tasting menu situations
 Explain how to select and prepare appetizers
 Recognize the principles of presenting
appetizers
 Understand the preparation of cold savory
mousses, sorbets, and espumas
 Classify types of caviar and its role in garde
manger

3.  Hors d’oeuvre are typically served as preludes
to a meal
 Hors d’oeuvre are small bite-sized items
 Appetizers are served as the first course of a
meal
 Typically, appetizers are small portions of very
flavorful items, meant just to take enough edge
off the appetite to permit thorough enjoyment
of an entrée

4.  Translates as “outside the work”
 Today it is increasingly common for clients to
request an entire menu made up of hors
d’oeuvre to serve at a reception or cocktail
party as a “standing meal”

5.  There are a few precepts to remember in
general hors d’oeuvre preparation and
presentation:
 Keep in mind the nature of the event, as well as the
menu to follow
 Ice carvings and ice beds are sometimes used to
keep seafood and caviar very cold, as well as for
their dramatic appeal
 Hors d’oeuvre served on platters or passed on trays
butler style should be thoughtfully presented
 Choose something eye-catching that will show off
the design of the hors d’oeuvre

6.  Composed hors
d’oeuvre are built
from two or more
components
 Can be served as:
 Tartlets
 Barquettes
 Canapés
 Profiteroles
 Spoons
 Classic elements:
 Cured and smoked
foods
 Pâtés
 Foie gras
 Salads
 Vegetables
 Mousse

7.  Pâté dough can be used to create small edible
containers, known as barquettes or tartlets
 They may be filled with a cold mousse or other
savory fillings
 Very moist fillings can quickly make the pastry
shell soggy
 These hors d’oeuvre are best when assembled
as close as possible to service time

8.  Some classic examples from around the world:
 Bouchées
 Empanadas
 Beurrecks and tiropettes
 Dim sum
 Spring rolls

9.  Canapés are small open-faced sandwiches
 Elements of canapés:
 Small piece of bread cut to shape and toasted
 Spread
 Filling or topping
 Garnish

10.  Profiteroles are small, round, hollow puffs
made from pâté à choux
 Can have sweet or savory filling
 They are very often baked, sliced in half, filled,
and garnished as desired
 Alternately, a hole can be made in the bottom
of the puff while they are still warm and then a
smooth filling such as a mousse can be piped
in

11.  Spoons are used as a base for an hors
d’oeuvre so that you can layer a variety of items
that have different flavors, colors, and textures
 One of the biggest advantages to using the
spoon as a base is that you can add a liquid
element to the hors d’oeuvre in the form of a
sauce or gelée
 Spoons also offer the functionality of having
the utensil built into the presentation

12.  When creating appetizers for the menu, it is
important to provide enough appropriate
options that work with the main course
offerings
 In some restaurants, waitstaff may suggest an
appetizer for the table to share and enjoy while
their entrées are being prepared, both as a way
to expose guests to something new or unusual
as well as to “sell up the menu”
 Grazing menus or degustation menus are
produced by selecting a series of appetizer-size
portioned items served in a logical sequence

13.  Allows the diner to taste a wide variety of
dishes because the plates are only a few bites
each
 The chef decides on the appetizer that will help
build a menu that has complementary flavors
through the entrée and dessert
 A disadvantage for this type of tasting menu is
the limited amount that the customer gets to
choose from

14.  Tapas restaurants offer the patrons their choice
of little dishes
 Classically, tapas were small pieces of bread
that were used to cover glasses of sherry
 Tapas in Spain evolved as bar and restaurant
owners began to feature their regional products
alongside their Sherries and wine
 Seasonality is very important in Spanish tapas

15.  Other cuisines’ small dishes:
 Russia: Zakuski table features smoked and
pickled fish, blinis with caviar, and a host of special
salads
 Mediterranean region: Mezzes feature olives,
nuts, dips, spreads, and highly seasoned items
such as grilled kebabs of meat or fish
 Scandinavia: A smorgasbord showcases special
dishes, hot and cold, including herring, cheeses,
and pickled foods

16.  Banquet menus frequently call for one or more
appetizers
 The chef does have the ability to “build” a
menu, progressing from one flavor and texture
experience to the next
 Appetizers should be served in sensible
portions, perhaps smaller than you might offer
on an à la carte menu, so that guests can
sample a few appetizers and still enjoy their
main course and dessert

17.  Classic hors d’oeuvre can usually be served
as appetizers if you increase the portion size
slightly and take into consideration the
plating of the appetizer
 Examples:
 Smoked fish or meat
 Sausages
 Salads
 Small portions of pasta
 Cooking an item more than one way on a plate

18.  Basic principles for selecting, preparing, and
plating appetizers:
 Serve all appetizers at the proper temperature
 Season all appetizer items with meticulous care;
appetizers are meant to stimulate the appetite,
so seasoning is of the utmost importance
 Slice, shape, and portion appetizers properly
 Neatness always counts, but especially with
appetizers

19.  Basic principles for selecting, preparing, and
plating appetizers:
 When offering shared appetizers, consider how
they will look when they come to the table
 Color, shape, and “white space” play a role in the
overall composition of your plate
 Consider the garnish for the appetizer carefully
and be sure that it adds something to the plate

20.  The French word mousse literally means
“foam” or “froth”
 Mousses are always served cold
 Three basic elements of a mousse:
1. Base
2. Binder
3. Aerator

21.  Savory items are pureed until very smooth
 May need to add a liquid to adjust consistency
 Base consistency should be that of a pastry
cream before adding binder and aerator

22.  Gelatin is the binder used in a mousse
 In some cases, the base product has enough
body and bind to hold the mousse together
without an additional binder
 The key is to have the proper balance of binder
and base so that the mousse will keep a
distinct shape when chilled without melting or
sagging but also without being rubbery
because there is too much binder

23.  Aerators give mousses their frothy texture
 For maximum volume, add about one-third the
total amount of aerator first to make it easier to
fold in the remaining two-thirds
 Aerators include:
 Beaten egg whites
 Whipped cream

24.  Base – 2 pounds
 Binder* – 1 ounce (*if required by recipe)
 Liquid* – 1 cup (*to bloom gelatin)
 Aerator – 2 cups

25.  Flavored waters that can either be used as
broths for meats, poultry, fish, and vegetable
entrees, frozen as sorbets and granitas, or
thickened with a variety of agents to make
jellies
 Jellies can add a luscious texture contrast to
most dishes; for gelatin in jellies use 1% to 3%
of total weight
 Savory sorbets and granités have been used for
some time to tease the palate as an intermezzo
or to add a contrasting frozen element to an
entrée or appetizer

26.  Other thickeners in lieu of gelatin:
 Agar agar
 Carageenan
 Alginate

27.  Cold and hot foams use methods such as
agitation and nitrous oxide canisters to create
foam out various products
 Vegetable and fruit purees are especially
appropriate for foams because the
carbohydrates in their cell walls prevent the
bubbles from disintegrating too quickly
 Encapsulations take the concept of the foam to
the next level
 Makes spherical shaped items such as small
orbs of fruit puree to look like caviar or a tea
sphere

28.  A delicacy made from the roe of a sturgeon
 Was described by Aristotle in the 4th century
B.C.E.
 Today caviar remains among the most
expensive and exclusive of all preserved foods,
partly because of overfishing and pollution and
partly because caviar is labor-intensive to
produce, and extremely perishable

29.  The roe sac must be harvested from the
sturgeon while it is still alive
 The roe sacs are carefully rubbed over a sieve
 The eggs (or berries) are caught in a container
 Washed in fresh water
 Drained
 Graded

30.  Master grader looks for:
 Consistency of grain
 Size
 Color
 Fragrance
 Flavor
 Gleam
 Firmness
 Vulnerability of the roe skin
* The bigger and lighter in color the eggs, the more rare
and expensive the finished caviar.

31.  Eggs of the highest quality are prepared by a
method called “molossal” or “little salt,”
indicating that salt is added at a rate of less
than 5 percent of the egg’s weight
 Lesser-quality caviar will be processed with
greater amounts of salt
 Salt both preserves the caviar and gives it its
texture and flavor

32.  Beluga: The most expensive and least readily
available caviar; color is light steel gray to dark
gray
 Osetra: Brownish color with a golden tinge;
strong nutty flavor
 Sevruga: Dark brown, the smallest of the true
caviars, with a strong flavor

33.  Roe from these fish is also used as caviar:
 Salmon
 Paddlefish
 Whitefish
 Lumpfish
 Cod
 Carp
 Tuna

34.  Fresh sturgeon caviar
should be:
 Plump and moist
 Shiny, smooth, separate,
and intact
 Savory flavor, slightly nutty
with a hint of the sea
 Storing caviar:
 Under refrigeration at 28°F
to 32°F
 Can be held unopen for 4
weeks
 Can be held open for 2 to 3
days

35. Thank You……
Any Questions?????
By Chef Manoj Srivastava