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Advanced Culinary Arts

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1 Advanced Culinary Arts
Hors D’ Oeuvres Advanced Culinary Arts

2 Objectives Name and describe the two principal methods of serving hors d’oeuvres at a recpetion. Describe what the different varieties of hors d’ oeurves are and how to make them. Prepare a variety of hors d’ oeuvres including cocktails, antipasti, buschette, and canapes.

3 What are hors d’ oeuvres
Foods that are not served as a part of normal lunch or dinner Small items that may be served at a formal reception preceding a meal Accompaniments to beverages An event not associated with a meal – hors d’ oeuvre party

4 How do we serve them? Butler-style service: hors d’oeuvres are offered to guests by service staff Buffet-style service: hors d’ oeuvres are arranged attractively on one or more tables and guests help themselves

5 Advantages and disadvantages
At your table: On a piece of paper, make two columns and have one side be advantages and one side be disadvantages. Select either buffet service or butler service and come up with advantages and disadvantages for that style of service.

6 Some things to think about
Butler service Buffet service Items should be small enough to eat in one or two bites Items need to be easy to handle Simple and attractive arrangements on the tray Each tray should only hold one food item; avoid having the tray look messy Avoid having hot and cold items on the same tray Items with a dip, a small bowl of the dip can be presented on the same tray Small plates need to be offered for guests Cold hors d’ oeuvres are presented on trays Canapés should be arranged in rows, circles, or other arrangements Hot items in chafing dishes

7 With a partner Look up the word canapé and give a definition and then answer the following questions: 1. what are the three main parts of a canapé? 2. what items make good bases for canapés? 3. what is a spread? Give 2 examples. 4. what is a garnish for a canapé? Give 3 examples of a garnish.

8 Guidelines for Assembling Canapés
1. Good mise en place is essential 2. Assemble as close to possible to serving time 3. Select harmonious flavor combinations in spreads and garnishes 4. Be sure that at least one of the ingredients is spicy or pronounced in flavor 5. Use high-quality ingredients 6. Keep it simple 7. Arrange canapés carefully and attractively on trays

9 Cocktails Not just acoholic beverages but, appetizers made from seafood or fruit with a tart or tangy sauce Almost always served cold on a bed of ice. What are some cocktails you know of?

10 Familiar cocktails Oysters and clams on the half shell (served on a plate over ice with cocktail sauce) Shrimp cocktails (generally served in a cocktail glass or small bowl with cocktail sauce in the bottom or as a topping) Fruit Cups (should be tart and too sweet, fruit salad with lemon or lime juice added to make it tart with a garnish of lemon wedge or lime

11 Shrimp coctail Giada style

12 Reslishes Raw Vegetables Pickled Items Crudites
Most popular celery, carrots, radishes, etc. Served well chilled Most attractive/best vegetables All varieties of pickles including dill and sweet Olives Spiced beets, etc. Must be served chilled

13 Dips Accompaniments to potato chips, crackers, and raw vetgetables
Must be thick enough to be scoopable but not so thick that the chip breaks. Consistency must be right thickness at serving temperature. Some examples are: Blue Cheese dip, Romesco, Hummus, and Guacamole

14 Miscellaneous Items Many items can be served as hors d’ oeuvres. They need to be small enough to be eaten in one or two bites and be eaten easily. Forks and spoons can be used but finger foods are much easier. Here is a list of some items: Spare ribs, shish kebabs, chicken wings, broiled scallops, fried – shrimp, scallops, or clams, seviche, salads, quiche, gravlax, smoked salmon, pates, mousse, terrines, and Foie Gras

15 On your own… Give a brief description of each of the following and a recipe for each type of appetizer. Anitpasto Bruschetta Tapas Caviar Amuse Bouche

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