1. Cold Platters
Culinary Academy

2. Cold Hors d’Oeuvres
Ideal way to offer different kinds of interesting foods.
Work well in a variety of settings
Can be informal or formal.
Hors d’oeuvre: a bite-size, tasty food that is served before the meal.

3. Three Types of Hors d’Oeuvres
Single-Food Hors d’Oeuvre:
One item
Example: Jumbo Shrimp
Hors d’Oeuvre Varies:
Combination of plated items with enough for one person.
Would include about 10 small items.
Finger Foods:
Presented on a platter where each guest serves themselves.
Examples: stuffed mushrooms, sliced vegetables, small tarts, canapés.

4. Hors d’Oeuvres Guidelines
Keep each food item small – 1 to 2 bites
Prepare items that go well with other foods being served.
Make items attractive to the eye
Hors d’Oeuvres have recently become more popular in food magazines and TV shows.
More people want interesting hors d’oeuvres and eye- catching ways to present them.

5. Canapés Canapé: A tiny, open-faced sandwich
From the French word for sofa, it contains a platform, or base, and a cushion, or topping.
Base:
Cracker, toasted crustless bread, thin slice of fried fresh bread, sliced vegetables or small pastry shells.
Topping:
Sometimes called the “nourishing element”
Sliced meat, shrimp, cheese, vegetables spreads
This is an easy place to experiment with flavors

6. Canapés (continued) Spread:
Flavored butter, mustard, cream cheese, mayonnaise are examples.
Adds flavor and keeps base from getting soggy
Liner may be included:
Adds visual interest and texture (small lettuce leaf)
Garnish may be included:
Olive, pimiento, sweet red pepper
Add visual interest and flavor

7. Making Canapés
Cut bread into basic geometric shapes and toast lightly. Let cool.
Cover each piece of bread with a spread, if desired.
Add a liner.
Add toppings from meat to vegetable spreads.
Add garnishes for flavor and visual interest.

8. Fancy Sandwiches Sandwiches can be used for many different occasions.
Rolled sandwiches are one of the most visually appealing.
Filled with a spread and vegetables or cheese, then rolled and cut to create a dramatic presentation.

9. Cold Platter Preparation
Can be simple or complex.
Examples include:
Raw sliced vegetables with dips. (Crudité)
Canapés, salads on croutons, pinwheel sandwiches or melon slices and prosciutto.
Platters of cheese, meat, fruit, or a combination of all three with dips, breads, sliced fruit and crackers.

10. Cold Platter Buffets Three main elements:
Centerpiece: Usually a large, attractive piece made of food-based materials.
Serving Portions: Come from the main dish, such as slices of meat from a roast. Portion sizes should be small.
Garnish: Should add appeal and nutritive value.

11. Fruit and Cheese Trays
Can be a main course, lunch buffet or dessert for a dinner buffet.
Cheese and fruit flavors complement each other.
Cheese and fruit colors visually complement one another.

12. Combination Trays
May include meat with fruit, meat with cheese or meat with fruit and cheese.
Good for buffets or parties because of variety, taste, and nutrients.
Antipasto – the Italian word for appetizer.

13. Relish Trays
An attractive arrangement of raw, blanched or marinated vegetables.
Marinated vegetables have been soaked in a liquid typically made of vinegar, oil, herbs, and spices.
All relish trays should be attractively cut and served on a platter.
Dips may be included that compliments the vegetables.

14. Cold Hors d’Oeuvre Platters
Platters can be mixed or single.
Arrangement should be artistic and easy for people to pick up an individual hors d’oeuvre.
Important reminders:
Season carefully
Slice, shape, and portion carefully.
Consider overall color, shape, and look of platter.
Include proper sauces and utensils.