Sarah R. Labensky, CCP Alan M. Hause Priscilla A. Martel

1. Sarah R. Labensky, CCP Alan M. Hause Priscilla A. Martel

2. Chapter 28 Hors d’Oeuvre and Canapés Sarah R. Labensky, CCP Alan M. Hause Priscilla A. Martel On Cooking Labensky, Hause & Martel

3. Chapter 28 Hors d’Oeuvre and Canapés Class Name Instructor Name Date, Semester On Cooking Labensky, Hause & Martel

4. Key Terms escargot tamale tahini

5. Learning Objectives 28.2 28.1 After this lecture, you should be able tocomplete the following Learning Objectives Prepare and serve a variety of cold andhot hors d’oeuvre, including canapés Choose hors d’oeuvre, including canapés,that are appropriate for the meal or event

6. Learning Objective 28.1 Prepare and serve a variety of cold andhot hors d’oeuvre, including canapés

7. 28.1 Prepare/Serve Cold & Hot Hors d’Oeuvre Preparing Hors d’Oeuvre Small—one ortwo bites Flavorful andwell-seasoned Visually attractive Complementfoods that follow

8. 28.1 Prepare/Serve Cold & Hot Hors d’Oeuvre ColdHors d’Oeuvre Canapés Crudités Dips Caviar Sushi & Sashimi

9. 28.1 Prepare/Serve Cold & Hot Hors d’Oeuvre Lengthwise cuts from a whole loaf Square pieces of bread • SlicingBreadfor CanapéBases

10. 28.1 Prepare/Serve Cold & Hot Hors d’Oeuvre Optional1st Step Method 2 Method 1 • PreparingCanapés Canapés

11. 28.1 Prepare/Serve Cold & Hot Hors d’Oeuvre Canapés Barquettes Tartlets Profiteroles

12. 28.1 Prepare/Serve Cold & Hot Hors d’Oeuvre Crudités French“Raw Thing” Raw or slightly blanched fresh vegetables Almost any vegetables Served with dips

13. 28.1 Prepare/Serve Cold & Hot Hors d’Oeuvre • Hummus Dips Cold Base of mayonnaise,cream cheese,or sour cream Fruit, Vegetableor bean purées Tahini Thick, oily paste of sesame seeds

14. 28.1 Prepare/Serve Cold & Hot Hors d’Oeuvre • Spinach and Artichoke Dip Dips Hot Base of béchamel, cream sauce, orcheese sauce

15. 28.1 Prepare/Serve Cold & Hot Hors d’Oeuvre Caviar—Imported Beluga Osetra Sevruga Pressed (Osetra & Sevruga)

16. 28.1 Prepare/Serve Cold & Hot Hors d’Oeuvre American Salmon Roe Caviar—Domestic Salmon American sturgeon Golden Whitefish Lumpfish

17. 28.1 Prepare/Serve Cold & Hot Hors d’Oeuvre Types ofSushi (Zushi) Nigiri Zushi Norimaki Zushi Fukusa Zushi Inari Zushi Chirashi Zushi

18. 28.1 Prepare/Serve Cold & Hot Hors d’Oeuvre NigiriZushi Fish Rice Seasonings Shoyu Wasabi Pickled Ginger

19. 28.1 Prepare/Serve Cold & Hot Hors d’Oeuvre • Norimaki Zushi

20. 28.1 Prepare/Serve Cold & Hot Hors d’Oeuvre • Lamb Satay Hot Hors d’Oeuvre Filled pastry shells Barquettes Tartlets Éclair puffs or profiteroles Bouchées Meatballs Brochettes Swedish Meatballs

21. 28.1 Prepare/Serve Cold & Hot Hors d’Oeuvre Hot Hors d’Oeuvre Wrapped Hors d’Oeuvre Filled Dough Phyllo—paper-thin wheat dough sheets Pie crust, puff pastry Wonton skins

22. 28.1 Prepare/Serve Cold & Hot Hors d’Oeuvre • Stuffed Wontons with Apricot Sauce

23. 28.1 Prepare/Serve Cold & Hot Hors d’Oeuvre • ChèvreTarts

24. 28.1 Prepare/Serve Cold & Hot Hors d’Oeuvre • Cha Gio

25. 28.1 Prepare/Serve Cold & Hot Hors d’Oeuvre Blue Corn and Shrimp Tamales Tamale Mexican steamed dish

26. Learning Objective 28.2 Choose hors d’oeuvre,including canapés,that are appropriatefor the meal or event

27. 28.2 Choose Appropriate Hors d’Oeuvre ServingHors d’Oeuvre May be a precursor to dinner May be the only food offered ata banquet Butler service Buffet service

28. 28.2 Choose Appropriate Hors d’Oeuvre Small Portionsof Soup Beef Tenderloin and Puréed Potatoes Seared Scallops inHors d’Oeuvre Spoons ServingHors d’Oeuvre

29. 28.2 Choose Appropriate Hors d’Oeuvre • Buffet Presentation

30. 28.2 Choose Appropriate Hors d’Oeuvre • Escargots inGarlic Butter Escargot French for “snail”

31. Chapter Summary 28.2 28.1 Prepare and serve a variety of cold andhot hors d’oeuvre, including canapés Choose hors d’oeuvre, including canapés,that are appropriate for the meal or event

32. Chapter 28 Hors d’Oeuvre and Canapés END On Cooking Labensky, Hause & Martel