Hors D’ Oeuvres
Advanced Culinary Arts
Objectives
• Name and describe the two principal methods of
serving hors d’oeuvres at a recpetion.
• Describe what the different varieties of hors d’ oeurves
are and how to make them.
• Prepare a variety of hors d’ oeuvres including
cocktails, antipasti, buschette, and canapes.
What are hors
d’ oeuvres
• Foods that are not served as a part of normal lunch or
dinner
• Small items that may be served at a formal reception
preceding a meal
• Accompaniments to beverages
• An event not associated with a meal – hors d’ oeuvre
party
How do we
serve them?
Butler-style service: hors d’oeuvres are
offered to guests by service staff
Buffet-style service: hors d’ oeuvres are
arranged attractively on one or more
tables and guests help themselves
Advantages and
disadvantages
• At your table:
• On a piece of paper, make two columns and have one
side be advantages and one side be disadvantages. Select
either buffet service or butler service and come up with
advantages and disadvantages for that style of service.
Some things to
think about
Butler service
•
•
•
•
•
•
Items should be small enough
to eat in one or two bites
Items need to be easy to
handle
Simple and attractive
arrangements on the tray
Each tray should only hold
one food item; avoid having
the tray look messy
Avoid having hot and cold
items on the same tray
Items with a dip, a small bowl
of the dip can be presented on
the same tray
Buffet service
• Small plates need to be
offered for guests
• Cold hors d’ oeuvres are
presented on trays
• Canapés should be arranged
in rows, circles, or other
arrangements
• Hot items in chafing dishes
With a partner
• Look up the word canapé and give a definition and
then answer the following questions:
•
•
•
•
1. what are the three main parts of a canapé?
2. what items make good bases for canapés?
3. what is a spread? Give 2 examples.
4. what is a garnish for a canapé? Give 3 examples of a
garnish.
Guidelines for
Assembling Canapés
1. Good mise en place is essential
2. Assemble as close to possible to serving time
3. Select harmonious flavor combinations in spreads and
garnishes
4. Be sure that at least one of the ingredients is spicy or
pronounced in flavor
5. Use high-quality ingredients
6. Keep it simple
7. Arrange canapés carefully and attractively on trays
Cocktails
• Not just acoholic beverages but, appetizers made from
seafood or fruit with a tart or tangy sauce
• Almost always served cold on a bed of ice.
• What are some cocktails you know of ?
Familiar
cocktails
Oysters and clams on the half shell
(served on a plate over ice with
cocktail sauce)
Shrimp cocktails
(generally served in a cocktail glass or
small bowl with cocktail sauce in the
bottom or as a topping)
Fruit Cups
(should be tart and too sweet, fruit
salad with lemon or lime juice added
to make it tart with a garnish of lemon
wedge or lime
Shrimp coctail Giada
style
• http://www.youtube.com/watch?v=xcH4ypSgrcM
Reslishes
Raw Vegetables
• Crudites
• Most popular celery, carrots,
radishes, etc.
Pickled Items
• All varieties of pickles
including dill and sweet
• Olives
• Served well chilled
• Spiced beets, etc.
• Most attractive/best
vegetables
• Must be served chilled
Dips
• Accompaniments to potato chips, crackers, and raw
vetgetables
• Must be thick enough to be scoopable but not so thick
that the chip breaks. Consistency must be right
thickness at serving temperature.
• Some examples are: Blue Cheese dip, Romesco,
Hummus, and Guacamole
Miscellaneous Items
• Many items can be served as hors d’ oeuvres. They
need to be small enough to be eaten in one or two bites
and be eaten easily. Forks and spoons can be used but
finger foods are much easier. Here is a list of some
items:
• Spare ribs, shish kebabs, chicken wings, broiled
scallops, fried – shrimp, scallops, or clams, seviche,
salads, quiche, gravlax, smoked salmon, pates, mousse,
terrines, and Foie Gras
On your own…
• Give a brief description of each of the following and a
recipe for each type of appetizer.
•
•
•
•
•
Anitpasto
Bruschetta
Tapas
Caviar
Amuse Bouche