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Unit 30: Hors d’oeuvre and Appetizers

Unit 30: Hors d’oeuvre and Appetizers. A first impression for guests, it is vital that the appetizers be prepared well. What Are Hors d’oeuvre and Appetizers?. One- or Two-bite, stimulating, easy-to-eat foods, generally served before a meal, or at a cocktail party Can be a showcase item

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Unit 30: Hors d’oeuvre and Appetizers

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  1. Unit 30: Hors d’oeuvre and Appetizers A first impression for guests, it is vital that the appetizers be prepared well American Culinary Federation: Culinary Fundamentals.

  2. American Culinary Federation: Culinary Fundamentals.

  3. What Are Hors d’oeuvre and Appetizers? • One- or Two-bite, stimulating, easy-to-eat foods, generally served before a meal, or at a cocktail party • Can be a showcase item • Can be savory or desserts • Must be fresh, crisp, clean-tasting, and non-messy, especially if they are passed American Culinary Federation: Culinary Fundamentals.

  4. Translates to “ outside the work” Served separately from a meal Serve hot, cold, finger foods, passed or plated Should be stimulating to the appetite Cooked carefully Seasoned well Flavors balanced Fresh Eaten in one or two bites Attractive Complimentary to what is to come Hors d’oeuvre American Culinary Federation: Culinary Fundamentals.

  5. Types of Hors d’oeuvre • Finger foods and crudités with dips • No bones, no greasy foods, no skewers • Canapés are: • Bread-based appetizers • Like a sandwich, they have a bread, spread, filling, and garnish • Cut into any shape for visual stimulation American Culinary Federation: Culinary Fundamentals.

  6. Hot/Cold Appetizers • Cold, served with a dip and a sauce • Some presented on ice • With a dip • Served two or more per person • Can be presented in pastry • May be passed or plated • Function will dictate the style of food and how it is served Asset ID:   50291328 American Culinary Federation: Culinary Fundamentals.

  7. Traditional Appetizers • Italian, antipasto • Spanish, tapas • French, hors d’oeuvre variés, on a “ravier” • Russians serve zakuski boards • Mediterraneans serve mezze • In Latin America, antojitos American Culinary Federation: Culinary Fundamentals.

  8. Very luxurious Named for the breed of sturgeon it is obtained from Prized for centuries, from the Caspian and Black Sea area (most prized) Becoming very rare Known as berries, blended with the correct amount of salt, sometimes blended with other types of roe Caviar American Culinary Federation: Culinary Fundamentals.

  9. The U.S. raises paddle fish and salmon to obtain roe Served in a small bowl on ice Wooden or bone spoons Toast points, unsalted butter, lemon, chopped egg, sour cream, and blini Most always served with “ice-cold vodka” Caviar (continued) American Culinary Federation: Culinary Fundamentals.

  10. Usually first course Introduction to a meal Can be an entire meal Traditional offerings are giving way to lighter fare Service points Appropriate portion size Season carefully Special presentations Serve at the correct temperature Garnishes that heighten appeal Appetizers American Culinary Federation: Culinary Fundamentals.

  11. American Culinary Federation: Culinary Fundamentals.

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