HORS D’OEUVRES

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Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. CHAPTER 23 HORS D’OEUVRES

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HORS D’OEUVRES. Chapter 23. Hors d ’ Oeuvres. Key Points. The pantry or garde manger department is generally responsible for the small food items known as appetizers or hors d ’ oeuvres . - PowerPoint PPT Presentation

Transcript of HORS D’OEUVRES

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Chapter 23 HORS DOEUVRES

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 1Hors dOeuvresThe pantry or garde manger department is generally responsible for the small food items known as appetizers or hors doeuvres .The function of these foods is to enliven the appetite before dinner, often to the accompaniment of drinks, so they are generally small in size and spicy or piquant in flavor.

Key Points

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 2AppetizerThe first course of a multicourse meal.Hors doeuvresThe finger foods served at receptions and with cocktails.

KEY POINTS (CONTD)Hors dOeuvresCopyright 2014 John Wiley and Sons, Inc. All rights reserved. 3Serving Hors dOeuvresThe two most common ways of serving hors doeuvres are: Butler-style service Hors doeuvre selections are offered to guests by service staff carrying small trays as they pass among the assembled group.Buffet-style serviceHors doeuvres are arranged attractively on one or more tables, and guests help themselves.KEY POINTS (CONTD)Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 4CanapsCanaps may be defined as bite-size open-faced sandwiches.Canaps are perhaps the most traditional and also the most modern of hors doeuvres.Most canaps consist of three parts: BaseSpreadGarnish

KEY POINTS (CONTD)

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 5Canap bases may be made from several items.Bread cutoutsToast cutoutsCrackersMelba toastsTiny unsweetened pastry shells (short dough, phyllo dough, or other pastry)

BASE

CanapsCopyright 2014 John Wiley and Sons, Inc. All rights reserved. 6

BASE (CONTD)

For canaps, trim the crusts from a pullman loaf. With a serrated knife, cut the loaf horizontally into thin slices.

Bread slices for canaps can be cut into several basic shapes with no waste.

CanapsCopyright 2014 John Wiley and Sons, Inc. All rights reserved. 7Canap spreads may be as simple as butter or softened cream cheese.It is better to use a more highly flavored spread. Sharp or spicy flavors are better for stimulating the appetite.The spread should be thick enough to cling well to the base so the garnish sticks to it without falling off.

SPREAD

CanapsCopyright 2014 John Wiley and Sons, Inc. All rights reserved. 8Spreads may be divided into three basic categories, as follows:Flavored buttersFlavored cream cheeseMeat or fish salad spreads

CanapsSPREAD (CONTD)

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 9Popular and versatile flavors for butter spreads include:LemonParsleyTarragonChiveAnchovyCaviarMustardHorseradishPimientoBlue cheeseShrimpOliveShallot or scallionCurryCaperSPREAD (CONTD)

CanapsCopyright 2014 John Wiley and Sons, Inc. All rights reserved. 10The garnish of a canap is any food item or combination of items placed on top of the spread.It may be a major part of the canap.It may be a small tidbit selected for color, design, texture, or flavor accent.

GARNISH

CanapsCopyright 2014 John Wiley and Sons, Inc. All rights reserved. 11Food items that may be used alone or in combination to decorate canaps:Vegetables, Pickles, and Relishes

GARNISH (CONTD)

Radish slicesOlivesPicklesCapersPimientoPickled onionsChutneyAsparagus tipsCucumber slicesCherry tomato (slices or halves)Watercress leavesMarinated mushroomsParsleyCanapsCopyright 2014 John Wiley and Sons, Inc. All rights reserved. 12Food items that may be used alone or in combination to decorate canaps (contd):Fish

Smoked oysters and clamsSmoked salmonSmoked troutHerringShrimpRolled anchovy filletsCaviarSalmon or tuna flakesCrab meatLobster chunks or slicesSardinesCanapsGARNISH (CONTD)

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 13CANAPSFood items that may be used alone or in combination to decorate canaps (contd):Meats

GARNISH (CONTD)

HamSalamiChicken or turkey breastSmoked tongueRoast beefOtherCheeseHard-cooked egg slicesCopyright 2014 John Wiley and Sons, Inc. All rights reserved. 14CocktailsCocktails: Alcoholic beverages and vegetable and fruit juicesAlso a group of appetizers made of seafood or fruit, usually with a tart or tangy sauce.Popular seafood cocktails:Oysters and clams on the half-shellsShrimpCrabmeatLobsterFirm, flaked white fish (with an appropriate sauce)

Key PointsCopyright 2014 John Wiley and Sons, Inc. All rights reserved. 15RelishesThe term relish covers two categories of foods:Raw vegetables Pickled itemsRaw vegetables are also known as crudits.Crudits are often served with an appropriate dip.Raw vegetables must be served crisp and well-chilled.

Key Points

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 16RelishesA wide variety of pickled items are served as relishes:Dilled cucumber picklesGherkinsOlivesWatermelon picklesPickled peppersSpiced beets Other preserved vegetables and fruitsPickled items should be served chilled.

Pickled Items

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 17DipsSavory dips are popular accompaniments to potato chips, crackers, and raw vegetables. Proper consistency is important for any dip you prepare.Dip must be thick enough to stick to the items used as dippers. Proper consistency means thickness at serving temperature.Most dips become thicker when held in the refrigerator.

Key Points

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 18A great variety of other foods, both hot and cold, can be served as hors doeuvres.Finger food is much easier for guests who are likely to be standing and holding a wineglass or cocktail glass while eating.If hors doeuvres are to be served away from the dinner table, it is best if they can be eaten with the fingers or speared with a pick.

Key PointsMiscellaneous Hors dOeuvres Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 19Miscellaneous Hors dOeuvres Italian cuisine is particularly rich in hors doeuvres, or antipasto.Typical components include the following:Cured meats, seafood itemsCheeses Hard cooked and stuffed eggsRelishesMushrooms and vegetables la grequeCooked dried beans and other firm vegetables in a piquant vinaigrette

ANTIPASTO

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 20A Roman garlic bread consisting of a slice of Italian bread that is toasted, rubbed with crushed garlic, and drizzled with olive oil.The best-known topping is a seasoned mixture of diced fresh tomatoes and olive oil.Meats, cheeses, cooked dried beans, and raw and cooked vegetables are all appropriate.Bruschetta

Miscellaneous Hors dOeuvres Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 21A small food item intended to be eaten with wine or other drinks, usually in taverns and bars.The Spanish term literally means lid.The original tapa is thought to be a small bit of food, perhaps a slice of cured ham placed on top of a glass of sherry.

TAPAS

Miscellaneous Hors dOeuvres Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 22Caviar is the salted roe, or eggs, of the sturgeon. In the United States and Canada, any product labeled simply caviar must come from sturgeon.Roe from any other fish must be labeled as such (e.g., whitefish caviar).Caviar is given the name of the species of sturgeon it is taken from.BelugaOsetraSevruga

CAVIAR

Miscellaneous Hors dOeuvres

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 23A tiny appetizer or hors doeuvre offered to guests seated at their tables.Compliments of the chef.Usually in more expensive restaurants.It is offered either before or after they have ordered from the menu.It is an opportunity to showcase an aspect of the chefs cooking style and talent and to welcome the guests.Nearly anything that can be served in a tiny portion can be served as an amuse bouche.

AMUSE BOUCHE

Miscellaneous Hors dOeuvres Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 24Recipe PronunciationsHummus (Chickpea Dip) Guacamole Rumaki Crpes Belgian Endive with Herbed Chvre Profiteroles with Ham Salad or Deviled Ham Mushrooms Stuffed with TapenadeMiniature Gougre Puffs

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 25Recipe PronunciationsBlack Bean Quesadillas Chicken Liver Pt Brandade de Morue Bruschetta Spicy Meat EmpanadasVegetable Samosas Cauliflower Pakoras

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