Chapter 23. Hors d’ Oeuvres. Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved. Hors d’Oeuvres. The pantry or Garde Manger department is generally responsible for the small food items known as appetizers or hors d’oeuvres .
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Hors d’ Oeuvres
Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved
Hors d' Oeuvres
The two most common ways of serving hors d’oeuvres are:
Canapé bases may be made from several items.
For canapés, trim the crusts from a pullman loaf. With a serrated knife, cut the loaf horizontally into thin slices.
Bread slices for canapés can be
cut into several basic shapes with no waste.
Canapé spreads may be as simple as butter or softened cream cheese.
Spreads may be divided into three basic categories, as follows:
Popular and versatile flavors for butter spreads include:
The garnish of a canapé is any food item or combination of items placed on top of the spread.
Cocktails: Alcoholic beverages and vegetable and fruit juices
The term relish covers two categories of foods:
Raw vegetables are also known as crudités.
A wide variety of pickled items are served as relishes such as:
Pickled items should be served chilled.
Savory dips are popular accompaniments to potato chips, crackers, and raw vegetables.
A great variety of other foods, both hot and cold, can be served as hors d’oeuvres.
Italian cuisine is particularly rich in hors d’oeuvre, or antipasto.
A Roman garlic bread consisting of a slice of Italian bread that is toasted, rubbed with crushed garlic, and drizzled with olive oil.
Caviar is the salted roe, or eggs, of the sturgeon.
A tiny appetizer or hors d’oeuvre offered to guests seated at their tables.