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© 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Unit 30: Hors d’oeuvre.

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Presentation on theme: "© 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Unit 30: Hors d’oeuvre."— Presentation transcript:

1 © 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Unit 30: Hors d’oeuvre and Appetizers A first impression for guests, it is vital that the appetizers be prepared well

2 © 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals.

3 © 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. What Are Hors d’oeuvre and Appetizers? One- or Two-bite, stimulating, easy-to-eat foods, generally served before a meal, or at a cocktail party Can be a showcase item Can be savory or desserts Must be fresh, crisp, clean-tasting, and non-messy, especially if they are passed

4 © 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Hors d’oeuvre Translates to “ outside the work” Served separately from a meal Serve hot, cold, finger foods, passed or plated Should be stimulating to the appetite Cooked carefully Seasoned well Flavors balanced Fresh Eaten in one or two bites Attractive Complimentary to what is to come

5 © 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Types of Hors d’oeuvre Finger foods and crudités with dips No bones, no greasy foods, no skewers Canapés are: –Bread-based appetizers –Like a sandwich, they have a bread, spread, filling, and garnish –Cut into any shape for visual stimulation

6 © 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Hot/Cold Appetizers Cold, served with a dip and a sauce Some presented on ice With a dip Served two or more per person Can be presented in pastry May be passed or plated Function will dictate the style of food and how it is served Asset ID:

7 © 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Traditional Appetizers Italian, antipasto Spanish, tapas French, hors d’oeuvre variés, on a “ravier” Russians serve zakuski boards Mediterraneans serve mezze In Latin America, antojitos

8 © 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Caviar Very luxurious Named for the breed of sturgeon it is obtained from Prized for centuries, from the Caspian and Black Sea area (most prized) Becoming very rare Known as berries, blended with the correct amount of salt, sometimes blended with other types of roe

9 © 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Caviar (continued) The U.S. raises paddle fish and salmon to obtain roe Served in a small bowl on ice Wooden or bone spoons Toast points, unsalted butter, lemon, chopped egg, sour cream, and blini Most always served with “ice-cold vodka”

10 © 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Appetizers Usually first course Introduction to a meal Can be an entire meal Traditional offerings are giving way to lighter fare Service points Appropriate portion size Season carefully Special presentations Serve at the correct temperature Garnishes that heighten appeal

11 © 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals.


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