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Mastering the Art of Hors d'Oeuvres: Creative Bites for Every Occasion

Explore the world of hors d'oeuvres with this comprehensive guide. Learn about different types, service styles, and canapé components. Discover how to create exquisite bases, spreads, toppings, and garnishes to elevate your appetizer game. Impress your guests with eye-appealing presentations and harmonizing flavors!

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Mastering the Art of Hors d'Oeuvres: Creative Bites for Every Occasion

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  1. Hors d´ Oeuvres

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

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

  4. ColdHors d´ Oeuvres Pates, oysters, cheeses, crudités.

  5. Finger Foods • Empanadas, wontons, Quail Scotch eggs.

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

  7. Service Styles

  8. Passed/Butler Style Stationary/Buffet

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

  10. Canapé Components • Base • Spread • Topping • Garnish

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

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

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

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

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

  16. Presentation • Eye appealing and creative • Harmonizing flavors and colors • Simplicity/ elegance

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