Hors d’oeuvres

1. Hors d’oeuvres Lesson 3

2. Learning Outcome • Be familiar with the different categories of hors d’oeuvres • Understand the definition of Savouries, Sandwiches and Canapés, • Be familiar with the origin, composition, menu implementation, modern alternatives, modes of presentation. • Be familiar with the of modes of production & serving, menu examples and hygiene practices

3. Hors d’oeuvres Served as a starter or as food items for a buffet service. Meant to stimulate the appetite, therefore their presentation & combination of flavours is as important. Must be dainty, petite, and fresh with eye appealing colour contrasts to give a visual impact.

4. Classification Hors d’oeuvres can be divided in three categories. • Singular Hors d’oeuvres • Assorted or Variety of Hors d’oeuvres • Hot Hors d’oeuvres May be served for luncheons , dinners or functions , suitable as part of a menu, snack or salad.

5. Hors d’oeuvres: Singular Consist of one food, the main ingredient • One piece or one portion in composition • Must have clear & defined flavours. Dressing , sauce and garnish must • complement the main ingredient and enhance • the flavour

6. Hors d’oeuvres: Assorted or Variety Composed of a variety & combination of ingredients ( seafood cocktail , tomato & mozzarella ). Which can be served as a 1st course or light meal Salads variety ( Niçoise salad-Ceasers Salad) . Served as an integral part of a buffet service or as a snack or light lunch

7. Hors d’oeuvres: Assorted or Variety

8. Presentation of Assorted or Variety of hors d’oeuvres • Buffet layout

9. Hors d’oeuvres: Hot Composed of one main ingredient which is served hot or warm. Eggs, fish, meat, poultry, game, vegetables and cheeses can be used Must have clear & defined flavours & textures which complement each other. Served as a 1st course starter or as an integral course in a multi course dinner (Entree) or as hot finger food for cocktail parties & receptions

10. Hors d’oeuvres: Examples of Hot

11. Savories A British custom of serving savoury course, after serving the dessert Traditional savouries include, Welsh Rarebit-Scotch Woodcock-Mushroom on toast- Angels on Horseback. Always served Hot & generally on a slice of toasted bread (croûte) Rarely served nowadays due to healthier eating trends & habits Chef have adapted savouries to be served as Amuse Bouche or finger food for receptions & cocktail parties

12. Savouries: Menu Examples Welsh Rarebit Mushroom on Toast Scotch Woodcock

13. Sandwiches Sandwiches are one of the most varied types of food produced . Definition of a sandwich is a food item such as meat, fish, cheese, and vegetables with is placed between two slices of bread Adopted by nearly in every country worldwide, with each country serving its own regional and traditional ingredients of breads, spreads, fillings and garnishes in their sandwiches. Served as , snacks, light lunches or finger foods

14. History of Sandwiches The name ‘Sandwich’ is attributed to John Montagu, fourth earl of Sandwich (1718–1792) A notorious gambler, who is said to be the inventor of this type of food so that he would not have to leave his gaming table to eat Ordered his valet to bring him meat tucked between two pieces of bread. Saw the concept during his travels to Eastern Mediterranean, where he saw filled pita breads served by the Greeks and Turks

15. Classification of Sandwiches Cold Sandwiches; These are all sandwiches that are made from a variety of foods and breads which are served & eaten cold Hot Sandwiches; Hot sandwiches are served with a hot or warm filling such as meats, fish , cheese or vegetables made from two slices of toasted bread with a variety of fillings which are then toasted in a special sandwich toaster

16. Categories & Presentation of Sandwiches Closed Sandwiches constructed with a top and a bottom slice of bread and can be either served hot or cold. Finger & tea sandwiches; These are delicate sandwiches made from fine- grained bread which are trimmed of their crust and are precisely cut into small shapes and sizes which can be eaten in about two average bite

17. Categories & Presentation of Sandwiches Open Sandwiches Open sandwiches are prepared from one slice of bread (usually from a French baguette) which acts as a base for the main ingredient. Open sandwiches are made from premium and high quality ingredients and are individually garnished, to give optimal presentation. 

18. Categories & Presentation of Sandwiches Multi Decked Sandwiches; These types are made with three or more slices of bread which can be toasted or untoasted and can be served hot (warm) or cold, filled with a variety of fillings. Served by cutting in half or in quarters to show the filling, a wooden toothpicks or skewers are inserted in the sandwich to aid slicing and hold of the sandwich.

19. Categories & Presentation of Sandwiches Rolled or Pinwheel Sandwiches: Rolled sandwiches are constructed from 1 thin slice of bread with filling and rolled up like Swiss roll. Pinwheel sandwiches are cut from rolled sandwiches which are cut intocircular shaped sandwiches.

20. Types of Breads • White • Brown • Caraway seed • Rye • Granary • Whole meal • French Sticks (Baguettes) • Rolls and Baps (Large soft flattish bread roll) • Bagels • Flat breads (Pita, Ciabatta) • Tortillas (Wraps)

21. Types of Butters & Spreads • Butter • Margarine • Flavored Butters • Mayonnaise • Mustards • Horseradish • Pastes ( fish, egg, beef, anchovy, salmon, cheese ) • Pate’s

22. Recommended Garnishes • Green or Mixed lettuces • Sliced Tomatoes, Cucumber & Onions • Sliced fresh vegetables • Pickles or olives • Dips, spreads, or relishes • Sliced fruits • Game Chips (Crisps)

23. Canapés Spanish and French word ,meaning couch, diverted to mean food sitting or cushioned on a piece of bread. Bread or pastry can be toasted/cooked or untoasted cut into different shapes Untoasted side spread with butter or mayonnaise Filling, topping or ingredient must be neatly cut, trimmed folded or piped according to the shape so that it will fit neatly on top Individually garnished to give it an attractive and appealing look. (Thin layer of clear aspic is applied to coat, help to preserve and add a shiny finish to the canapés)

24. Canapés Examples Smoked salmon rosettes with a lemon and chive cream cheese  Parma ham with fig and pistachio nuts Creamy goat’s cheese and sun dried tomatoes 

25. Canapés Display

26. Correct Hygienic Practices & Procedures • Ready-to-eat foods are classified as High-risk foods which, under favorable conditions, support the multiplication of pathogenic bacteria and are intended to be eaten without treatment which would destroy such organisms. • Displayed food during service should be preferably kept at a safe temperature of 5°C and should be checked at intervals that temperature is kept constant. • Display units should be fitted with a sneeze guard. • Plate small amounts to minimize the risks of contamination & replenish frequently. Food should be discarded after 4 hours on display . • Never serve cold foods straight out of the fridge . • Foods such as individual foods terrines, & pates should be allowed to stand at room temperature for 5 to 8 minutes as this will enhance the flavor