1. Hors d´ Oeuvres

2. Hors d’ Oeuvres Translates “outside the work.”
“Foods served apart from the meal.”
Creative, light, bite sized items.

3. Types of Hors d´ Oeuvres
Hot – Sausages, smoked fish/meat, Potato Napoleon, turnovers, mini quiche, hot dips.

4. Cold Hors d´ Oeuvres
Pates, oysters, cheeses, crudités.

5. Finger Foods
Empanadas, wontons, Quail Scotch eggs.

6. Canapés
Composed hors d´ oeuvres; open faced; 1 to 2 bites.

7. Service Styles

8. Passed/Butler Style
Stationary/Buffet

9. International Britain: starters. America: appetizers.
France: hors d’oeuvres.
Cantonese: dim sum
Mexico: antojitos
Spain: tapas
Greece: mezzes
Italy: antipasto.
Russian: rakuski

10. Canapé Components
Base
Spread
Topping
Garnish

11. BASE Traditionally bread Crackers Profiteroles Vegetables/Fruit
White, wheat, pumpernickel are examples
Soft bread, toasted
Crackers
Profiteroles
Vegetables/Fruit
Must be strong enough to support

12. Spread Compound Butter Flavored Cream Cheese Mayonnaise
Bound Salads – egg, chicken etc.

13. Toppings Can be main flavoring or accompaniment
Must harmonize with other flavors
Mousse, charcuterie (smoked fish/meat)
Cheese
Vegetables
Fruit
Herbs

14. Garnish Caviar, capers, chives, salmon, nuts, fruit. herbs.
Must harmonize, be proportional, and be consistent in size and placement.

15. PREP Complete all mise en place Store at proper temperatures
Adhere to a production schedule

16. Presentation Eye appealing and creative Harmonizing flavors and colors
Simplicity/ elegance