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

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

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

Key Terms escargot tamale tahini

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

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

28.1 Prepare/Serve Cold & Hot Hors d’Oeuvre Preparing Hors d’Oeuvre Small—one or two bites Flavorful and well-seasoned Visually attractive Complement foods that follow

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

28.1 Prepare/Serve Cold & Hot Hors d’Oeuvre Lengthwise cuts from a whole loaf Square pieces of bread Slicing Bread for Canapé Bases

28.1 Prepare/Serve Cold & Hot Hors d’Oeuvre Method 2 Method 1 Optional 1st Step Canapés Preparing Canapés

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

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

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

28.1 Prepare/Serve Cold & Hot Hors d’Oeuvre Dips Hot Base of béchamel, cream sauce, or cheese sauce Spinach and Artichoke Dip

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

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

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

28.1 Prepare/Serve Cold & Hot Hors d’Oeuvre Nigiri Zushi Fish Rice Seasonings Shoyu Wasabi Pickled Ginger

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

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

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

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

28.1 Prepare/Serve Cold & Hot Hors d’Oeuvre Chèvre Tarts

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

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

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

28.2 Choose Appropriate Hors d’Oeuvre Serving Hors d’Oeuvre May be a precursor to dinner May be the only food offered at a banquet Butler service Buffet service

28.2 Choose Appropriate Hors d’Oeuvre Small Portions of Soup Beef Tenderloin and Puréed Potatoes Seared Scallops in Hors d’Oeuvre Spoons Serving Hors d’Oeuvre

28.2 Choose Appropriate Hors d’Oeuvre Buffet Presentation

28.2 Choose Appropriate Hors d’Oeuvre Escargots in Garlic Butter Escargot French for “snail”

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

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