Presentation is loading. Please wait.

Presentation is loading. Please wait.

Appetizers & Hors d’oeuvres © Jennifer Choquette.

Similar presentations

Presentation on theme: "Appetizers & Hors d’oeuvres © Jennifer Choquette."— Presentation transcript:

1 Appetizers & Hors d’oeuvres © Jennifer Choquette

2 After participating in today’s activities, you should be able to say… I can: Identify some new vegetables Define Garde Manger Explain what Hors d’oeuvres are Make and creatively present veggie pizza as an appetizer Use some garnishing tools © Jennifer Choquette

3 Garde Manger (gard-mawn-ZHAY) The person responsible for planning, preparing, and artistically presenting cold foods; also called a pantry chef. © Jennifer Choquette

4 What is a Garde Manger? The garde manger plans dishes using many fresh ingredients, including vegetables, fruits, prepared meats, fish, seafood, breads, and cheeses. He or she manages a team of people called a brigade. Each member of the brigade specializes in a particular type of cold food preparation. Simple ingredients are used to create and artistically present the following items… © Jennifer Choquette

5 o Hors d’oeuvres - very small portions of food served before a meal © Jennifer Choquette

6 1. Single-food Hors d’oeuvre Consists of one item. Example: Jumbo shrimp 2. Hors d’oeuvre Varies Combination of plated items with enough hors d’oeuvres for one person, about 10 small items. 3. Finger Foods Presented on plates from which each guest serves themselves. Example: stuffed mushrooms, small tarts, and canapés (k ă n'ə-pā', -pē). Three hors d’oeuvre Types © Jennifer Choquette

7 o Salads © Jennifer Choquette

8 o Canapés (k ă n'ə-pā', -pē) - A small, open-faced sandwich that consists of two main parts: a platform, (or base) and a cushion (or topping). © Jennifer Choquette

9 o Fancy Sandwiches © Jennifer Choquette

10 o Fruit, cheese, meat, relish and combination trays © Jennifer Choquette

11 o Garnishes for All Types of Dishes © Jennifer Choquette

12 Tips for Making Hors d’oeuvres Keep each food item small – one to two bites. Prepare flavorful items that go well with other foods being served. Make items attractive to the eye. They should look good alone as well as with the other foods. © Jennifer Choquette

13 ZesterMellon Baller © Jennifer Choquette

14 Vegetable PeelerParing Knife © Jennifer Choquette

15 Fluting Knife © Jennifer Choquette

16 Appetizers & Hors d’oeuvres © Jennifer Choquette

17 Vegetable Pizza Recipe Canapés Ingredients: ½ roll crescent dinner rolls¼ tsp dill weed crush 4 oz cream cheese, softened¼ cup shredded cheese (cheddar) ¼ cup mayonnaise (level off)1 cup assorted raw vegetables, chopped ¼ tsp garlic powder(1/6 cucumber, ½ Roma tomato, 1 carrot, ½ cup broccoli) © Jennifer Choquette Wash veggies Peel Carrot Carrot can be made into carrot curls, sliced, julienned or shredded Put the cream cheese in a glass bowl. Cover it with a paper towel or waxed paper. Microwave it for 20-30 seconds. Use “large holes” on cheese grater

18 Baking the Crust: Preheat oven to 350 degrees. Grease an 8 x 8 pan and press the 3 crescent roll dough triangles into the square pan. Bake dough for 15 minutes. © Jennifer Choquette 4 triangles per group After you clean the pan, please dry the corners of the pan extra good!

19 Cooling & Cutting the Crust: Allow the dough to cool a bit and remove them from the pan to cool. ***Complete the activity with the text book.*** © Jennifer Choquette

20 Topping the Pizza: Mix together cream cheese, mayonnaise, and garlic powder using your kitchen aide. Spread mixture evenly over cooled crust. * Cut into 9 individual squares. © Jennifer Choquette

21 Topping the Pizza: * Sprinkle cheese on top. Arranger assorted chopped vegetables on top. Crush dill weed in the palm of your hand and sprinkle it over the top. Refrigerate until ready to use. © Jennifer Choquette

Download ppt "Appetizers & Hors d’oeuvres © Jennifer Choquette."

Similar presentations

Ads by Google