CH29-Hors D_Oeuvre & Canapes

7/21/2019 CH29-Hors D_Oeuvre & Canapes

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2007 Pearson EducationUpper Saddle River, NJ 07458. All Ri!ts Reserved

"a#ens$%, et al.&n 'oo$in( A )e*t#oo$ o+ 'ulinar% unda-entals, 4t!edition.

ors d/&euvre and 'anaps

'!apter 21


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A+ter stud%in t!is unit

ou 3ill #e a#le to( Prepare and serve a variet% o+ cold and

!ot !ors d/oeuvre, includin canaps '!oose !ors d/oeuvre, includin canaps,

t!at are appropriate +or t!e -eal orevent


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uidelines +or Preparinors d/&euvre

)!e% s!ould #e s-all, one or t3o#ites

)!e% s!ould #e +lavor+ul and 3ellseasoned 3it!out #ein overpo3erin )!e% s!ould #e visuall% attractive

)!e% s!ould co-ple-ent 3!atever+oods -a% +ollo3 3it!out duplicatint!eir +lavors


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'old ors d/&euvre 'anaps

)in% open+aced sand3ic!es 'aviar

)!e salted roe o+ stureon +is! 'rudits

Ra3 or sli!tl% #lanc!ed veeta#les 6ips

Served !ot or cold as acco-pani-ent to crudits,

crac$ers, c!ips, toasts, #reads or ot!er +oods Sus!i 'oo$ed or ra3 +is! or s!ell+is! served on seasoned

rice


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'anaps

ase reads, toasts, crac$ers or +ir-

veeta#les

Spread Provides t!e +lavor Usuall% +lavored #utter or crea- c!eese

arnis! 'an do-inate or co-ple-ent t!e spread ast variet% o+ +ood ite-s can #e used


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Slicin read +or 'anap ases

read can #e sliced into several #asic s!apes to avoid 3aste.


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'anapsSal-on Rosette 'anaps

Sala-i 'ornet'anaps

S!ri-p and 'aviar 'anaps


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'aviar, 9-ported elua

)!e -ost e*pensive, dar$ ra% 3it! 3ellseparated es

&setra 'onsidered #% so-e to #e t!e #est :ediu-si;ed, olden %ello3 to #ro3n es

Sevrua


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'aviar, 6o-estic A-erican stureon

'onsidered to #e t!e sa-e =ualit% as t!ei-ports

olden 3!ite+is! S-all and ver% crisp roe

"u-p+is! Readil% availa#le and reasona#l% priced

Sal-on Es are lare 3it! ood +lavor and a natural

orane color


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'rudits

renc! 3ord -eanin >ra3 t!in? Ra3 or sli!tl% #lanc!ed +res!

veeta#les Al-ost all veeta#les can #e used enerall% served 3it! dips

&nl% t!e +res!est and #est loo$inproduce s!ould #e used


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'rudits and 6ip


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6ips

'an #e served !ot or cold Acco-pani-ents to crudits, crac$ers,

c!ips, toasts, #reads or ot!er +oods 'old dips co--onl% !ave a #ase o+

-a%onnaise, crea- c!eese or sourcrea-

ot dips co--onl% !ave a #ase o+#c!a-el, crea- sauce or c!eesesauce


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Sus!i or @us!i 9nredients is!

:ust #e o+ t!e !i!est =ualit% and a#solutel% +res! Rice

S!ortrain rice seasoned 3it! vinear, salt and

suar Seasonins S!o%u Japanese so% sauce

asa#i So-eti-es called reen !orseradis!

Pic$led iner res! iner pic$led in vinear

Nori 6ried sea3eed purc!ased in s!eets


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)%pes o+ Sus!i

Niiri ;us!i Rice and ra3 +is!

Nori-a$i ;us!i Rice rolled in sea3eed u$usa ;us!i Rice 3rapped in o-elet

'!iras!i ;us!i Rice 3it! +is!, s!ell+is! and veeta#les


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Nori-a$i @us!i1 Preparin t!earnis!es +or t!esus!i roll.

2 Spreadin t!erice over t!e nori.

3 Addin t!earnis!es in a ro3do3n t!e -iddle o+t!e rice.


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Nori-a$i @us!i Bcont.C4 Rollin t!e noriaround t!e rice andarnis!es.

5 Slicin t!e rollinto si* pieces.


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Niiri @us!i1 or-in a +iners!aped rice -ound.

2 Pressin t!e+is! onto t!erice.


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ot ors d/&euvre

illed pastr% s!ells ar=uettes )artlets Dclair pu++s or pro+iteroles ouc!es

roc!ettes

S-all s$e3ers !oldin co-#inations o++oods

:eat#alls


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ot ors d/&euvre Bcont.C

Ru-a$i acon3rapped +oods on a s-all s$e3er

Stu++ed 3onton s$ins )raditional and nontraditional +oods3rapped in a t!in s$in

&t!ers A variet% o+ +illed andor 3rapped +ood

ite-s includin p!%llo and variousveeta#les


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Servin ors d/oeuvre

utler service )ra%s o+ >passed? !ors d/oeuvre are

presented to t!e uests on tra%s

u++et service ot! !ot and cold !ors d/oeuvre can #e

presented on tra%s displa%ed on a #u++etta#le

:a% #e a precursor to dinner 'an #e served alone in -an% settins


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u++et Platters


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u++et Platters


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2007 Pearson Education"a#ens$%, et al.

u++et Platters

CH29-Hors D_Oeuvre & Canapes

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