1. Appetizers & Hors d’oeuvres
Veggie Pizza
Appetizers & Hors d’oeuvres
© Jennifer Choquette

2. After participating in today’s activities, you should be able to say…
I can:
Identify some new vegetables
Define Garde Manger
Explain what Hors d’oeuvres are
Make and creatively present veggie pizza as an appetizer
Use some garnishing tools
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3. Garde Manger (gard-mawn-ZHAY) The person responsible for planning, preparing, and artistically presenting cold foods; also called a pantry chef.
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4. What is a Garde Manger?
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 the following items…
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5. Hors d’oeuvres - very small portions of food served before a meal
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6. Three hors d’oeuvre Types
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 (kăn'ə-pā', -pē).
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7. Salads
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8. Canapés (kăn'ə-pā', -pē) - A small, open-faced sandwich that consists of two main parts: a platform, (or base) and a cushion (or topping).
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9. Fancy Sandwiches
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10. Fruit, cheese, meat, relish and combination trays
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11. Garnishes for All Types of Dishes
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12. 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.
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13. Zester Mellon Baller
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14. Vegetable Peeler Paring Knife
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15. Fluting Knife
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16. Appetizers & Hors d’oeuvres
Veggie Pizza
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17. Vegetable Pizza Recipe Canapés
Ingredients:
½ roll crescent dinner rolls ¼ tsp dill weed crush
4 oz cream cheese, softened ¼ cup shredded cheese (cheddar)
¼ cup mayonnaise (level off) 1 cup assorted raw vegetables, chopped
¼ tsp garlic powder (1/6 cucumber, ½ Roma tomato, 1 carrot,
½ cup broccoli)
Use “large holes” on cheese grater
Put the cream cheese in a glass bowl.
Cover it with a paper towel or waxed paper.
Microwave it for seconds.
Wash veggies
Peel Carrot
Carrot can be made into carrot curls, sliced, julienned or shredded
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18. After you clean the pan, please dry the corners of the pan extra good!
Baking the Crust:
Preheat oven to 350 degrees.
Grease an 8 x 8 pan and press the 3 crescent roll dough triangles into the square pan.
Bake dough for 15 minutes.
After you clean the pan, please dry the corners of the pan extra good!
4 triangles per group
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19. Cooling & Cutting the Crust:
Allow the dough to cool a bit and remove them from the pan to cool.
***Complete the activity with the text book.***
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20. Topping the Pizza:
Mix together cream cheese, mayonnaise, and garlic powder using your kitchen aide.
Spread mixture evenly over cooled crust.
* Cut into 9 individual squares.
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21. Topping the Pizza: * Sprinkle cheese on top.
Arranger assorted chopped vegetables on top.
Crush dill weed in the palm of your hand and sprinkle it over the top.
Refrigerate until ready to use.
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