1. Appetizers and Hors d’ oeuvre
Garde Manger
Appetizers and Hors d’ oeuvre

2. When to serve Hors d’ oeuvre – served as a prelude to a meal
Appetizers – served as a first course of a meal
Both foods are somewhat interchangeable

3. Hors d’ oeuvre Outside the work Small bites
Standing meals – hors d’ oeuvre meals
Remember
Nature of event & the menu to follow
Ice & ice carvings are used to keep cold as well as looks

4. Hors d’ oeuvre Remember Composed hors d’ oeuvre
Served on platters or passed, remember how it looks after each person touches it
Serving devices
Composed hors d’ oeuvre
2 or more components
Take an entrée item and convert it
Mousse

5. Hors d’ oeuvre Composed hors d’ oeuvre
Barquettes & tartlets – pate dough
Holders or garnishes
Canapes – small open faced sandwich
Base – spread – filling – garnish
Profiteroles – pate a choux puffs
Spoons -

6. Appetizers on the “a la carte menu”
First course
Grazing menu or degustation menu
A select series served in a logical sequence
Used as a up sell item

7. Appetizer Tasting Menus
Tapas
Entire menu made of appetizer items
Classic tapas is small bread to cover the glass of sherry
Spanish in nature
Zakuski – Russian - small bites of cured items
Meze or smorgasbord

8. Apps for a Banquet Build with flavor and texture
Build from one to the other
Progress from subtle to more assertive flavors
Consider the entire experience
Watch portion sizes

9. Selecting and Preparing Apps
Classic hors can be served as apps with an increased size
Fresh seafood, prepped as close as possible to time of service
Cured or smoked meats
Salads or pastas
Consider using whole animal in meal

10. Principles for Presenting Apps
Serve all food at the proper temp
Season accordingly – remember you are setting up the meal
Slice, shape and portion properly
Neatness
Shared apps, what does it look like after the first person digs in

11. Principles for Presenting Apps
Color, shape,& white space role in composition of the plate
Look at the shape, size and color of plate
Garnish

12. Cold Savory Mousses Means foam or froth 3 basic parts
Base- from savory items
Cooked or smoked and served cold
May need to add liquids to get the correct consistency
Binder – gelatin, sheets or crystals
Bloom in cold water – warm to 90 – 110 to dissolve
May not need this step
Aerator

13. Cold Savory Mousses 3 basic parts
Aerator – beaten egg whites or whipped cream
Don not over beat it
Fold in carefully

14. Savory Waters, Jellies, & Sorbets
Broths, sorbets, or granitas
Flavor full and thickened liquids to use to accent many things
Sorbet and granitas can be used as a palate teaser or cleanser

15. Alternative Thickeners
Agar – carbohydrate – based gelling agent from seaweed
Carageenan – red algae – based thickener
Alginate - carbohydrate – based gelling agent from brown seaweed
Only gels in the presence of calcium

16. Savory Foams & Encapsulations
Extension of savory waters and jellies
Use agitation and nitrous oxide to create foam from veggie & fruit purees, fish, foie gras, & cheese
Can be savory or sweet
Have to take into account acidity and seasoning

17. Caviar From roe of sturgeon Expensive
Roe is harvested while sturgeon is alive, roe sacs are carefully rubbed over sieve to produce the eggs or berries
Types
Beluga
Osetra
Sevruga

18. Caviar Caviar from farmed raised sturgeon Other types
Salmon, paddlefish, whitefish, lump & cod
Pasteurized or fresh
Buying & storing
28 to 32
Unopened 4 weeks opened 2-3 days