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Hors d´ Oeuvres

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.

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Hors d´ Oeuvres

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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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