Hors d´ Oeuvres

Hors d’ Oeuvres Translates “outside the work.” “Foods served apart from the meal.” Creative, light, bite sized items.

Types of Hors d´ Oeuvres Hot – Sausages, smoked fish/meat, Potato Napoleon, turnovers, mini quiche, hot dips.

Cold Hors d´ Oeuvres Pates, oysters, cheeses, crudités.

Finger Foods Empanadas, wontons, Quail Scotch eggs.

Canapés Composed hors d´ oeuvres; open faced; 1 to 2 bites.

Service Styles

Passed/Butler Style Stationary/Buffet

International Britain: starters. America: appetizers. France: hors d’oeuvres. Cantonese: dim sum Mexico: antojitos Spain: tapas Greece: mezzes Italy: antipasto. Russian: rakuski

Canapé Components Base Spread Topping Garnish

BASE Traditionally bread Crackers Profiteroles Vegetables/Fruit White, wheat, pumpernickel are examples Soft bread, toasted Crackers Profiteroles Vegetables/Fruit Must be strong enough to support

Spread Compound Butter Flavored Cream Cheese Mayonnaise Bound Salads – egg, chicken etc.

Toppings Can be main flavoring or accompaniment Must harmonize with other flavors Mousse, charcuterie (smoked fish/meat) Cheese Vegetables Fruit Herbs

Garnish Caviar, capers, chives, salmon, nuts, fruit. herbs. Must harmonize, be proportional, and be consistent in size and placement.

PREP Complete all mise en place Store at proper temperatures Adhere to a production schedule

Presentation Eye appealing and creative Harmonizing flavors and colors Simplicity/ elegance