1. Appetizers & Hors d’oeuvres

2. Garde Manger (gahrd mohn-ZHAY) The person responsible for planning, preparing, and artistically presenting cold foods; also called a pantry chef.

3. The garde manger plans dishes using many fresh ingredients, including vegetables, fruits, prepared meats, fish, seafood, breads, and cheeses. He or she manages a team of people called a brigade. Each member of the brigade specializes in a particular type of cold food preparation. Simple ingredients are used to create and artistically present:

4. Hors d’oeuvres - very small portions of food served before a meal

5. 1. Single-food Hors d’oeuvre Consists of one item. Example: Jumbo shrimp 2. Hors d’oeuvre Varies Combination of plated items with enough hors d’oeuvres for one person, about 10 small items. 3. Finger Foods Presented on plates from which each guest serves themselves. Example: stuffed mushrooms, small tarts, and canapés. Three hors d’oeuvre Types

6. Salads

7. Canapés (KAN-uh-pay) - A small, open-faced sandwich that consists of two main parts: a platform, (or base) and a cushion (or topping).

8. Fancy Sandwiches

9. Fruit, cheese, meat, relish and combination trays

10. Garnishes for All Types of Dishes

11. Tips for Making Hors d’oeuvres Keep each food item small – one to two bites. Prepare flavorful items that go well with other foods being served. Make items attractive to the eye. They should look good alone as well as with the other foods.

12. ZesterMellon Baller

13. Vegetable PeelerParing Knife

14. Fluting Knife