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

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

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

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

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 -

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

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

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

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

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

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

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

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

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

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

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

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

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