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

2. 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

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

4. Key Terms
escargot
tamale
tahini

5. 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

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

7. 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

8. 28.1 Prepare/Serve Cold & Hot Hors d’Oeuvre
Cold Hors d’Oeuvre
Canapés
Crudités
Dips
Caviar
Sushi & Sashimi

9. 28.1 Prepare/Serve Cold & Hot Hors d’Oeuvre
Lengthwise cuts from a whole loaf
Square pieces of bread
Slicing Bread for Canapé Bases

10. 28.1 Prepare/Serve Cold & Hot Hors d’Oeuvre
Method 2
Method 1
Optional 1st Step
Canapés
Preparing Canapés

11. 28.1 Prepare/Serve Cold & Hot Hors d’Oeuvre
Canapés
Barquettes
Tartlets
Profiteroles

12. 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

13. 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

14. 28.1 Prepare/Serve Cold & Hot Hors d’Oeuvre
Dips
Hot
Base of béchamel, cream sauce, or cheese sauce
Spinach and Artichoke Dip

15. 28.1 Prepare/Serve Cold & Hot Hors d’Oeuvre
Caviar—Imported
Beluga
Osetra
Sevruga
Pressed
(Osetra & Sevruga)

16. 28.1 Prepare/Serve Cold & Hot Hors d’Oeuvre
Caviar—Domestic
American Salmon Roe
Salmon
American sturgeon
Golden Whitefish
Lumpfish

17. 28.1 Prepare/Serve Cold & Hot Hors d’Oeuvre
Types of Sushi (Zushi)
Nigiri Zushi
Norimaki Zushi
Fukusa Zushi
Inari Zushi
Chirashi Zushi

18. 28.1 Prepare/Serve Cold & Hot Hors d’Oeuvre
Nigiri Zushi
Fish
Rice
Seasonings
Shoyu
Wasabi
Pickled Ginger

19. 28.1 Prepare/Serve Cold & Hot Hors d’Oeuvre
Norimaki Zushi

20. 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

21. 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

22. 28.1 Prepare/Serve Cold & Hot Hors d’Oeuvre
Stuffed Wontons with Apricot Sauce

23. 28.1 Prepare/Serve Cold & Hot Hors d’Oeuvre
Chèvre Tarts

24. 28.1 Prepare/Serve Cold & Hot Hors d’Oeuvre
Cha Gio

25. 28.1 Prepare/Serve Cold & Hot Hors d’Oeuvre
Blue Corn and Shrimp Tamales
Tamale
Mexican steamed dish

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

27. 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. 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

29. 28.2 Choose Appropriate Hors d’Oeuvre
Buffet Presentation

30. 28.2 Choose Appropriate Hors d’Oeuvre
Escargots in Garlic Butter
Escargot
French for “snail”

31. 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

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