1. APPETIZERS VS. HOR D’OEURVES

2. Difference between Appetizers and Hor d’Oeurves
The definitions of hor d’oeurves and appetizers are often interchangeable, however, there is a difference…
Hors d’Oeurves are the small, savory bites, typically finger foods, served before a meal usually in a buffet style or passed on trays by waiters.
Appetizers appear as the first course that is served at the table. They are usually served with beverages, either alcoholic or otherwise.

3. History of Hor d’Oeurves
The name hor d’oeurves comes from the French language and is translated as “out of work,” but more logically it means “apart from (or before) the meal.”
Although we use the French term, many other cuisines have a long tradition of similar savory bites served before a meal. Italians have antipasto, Russians zakuski, and in Spain and Portugal, tapas bars are favorite gathering places where friends meet to snack on salty tidbits while enjoying a glass of Sherry. In addition, in Greece and certain Middle Eastern Countries the meze, or mezze, table is an essential part of many gatherings.

4. History of Appetizers
The origin of appetizers began in England in the early 1900’s. Here, the English people, would often serve either soups or salads prior to serving the meal. These would act as an “extended meal,” encouraging guests to feel welcome and comfortable at the dinner table.
As with hor d’oeurves, you should think thoroughly about the meal you are serving before planning your appetizer menu. If you are serving a rich and heavy meal, you will probably serve a light salad or broth as an appetizer. If you are serving a lighter cuisine, a more fulfilling and substantial appetizer would be appropriate.

5. Classification of appetizers
Appetizers are classified into 8 and these are :
Cocktails
Hor d’oeuvres
Canape
Relishes/crudites
Petite salad
Chips and dips
Fresh fruits and vegetables
Anything smaler

6. Cocktails
usually juices of orange, pineapple, grapefruit or tomatoes served with cold salad dressings.
It may be in the form of a fruit or vegetable juice mixed with little alcoholic beverage or seafood like shrimps, crabs, or lobsters served with slightly seasoned sauce.

7. Hor d’oeuvres French term meaning “outside the work”
is small portion of highly seasoned foods, it is a combination of canapés, olives, stuffed celery, pickled radishes, and fish.
It is served on individual plate when guests are seated.
Sometimes this is simply placed on a platter and passed around. Hors d’oeuvres are served cold or hot.

8. Canapé are made out of thin slices of bread in different shapes
The bread may be toasted, sautéed in butter or dipped in a well-seasoned mixture of egg, cheese, fish, or meat then deep-fat fried.
It is a finger food consisting of three parts: a base, a spread or topping and garnish.
They could be served hot or cold. There are no set recipes for the making of canapés.
You may create your own combination of several different colored items on the cut pieces of bread, toasted or fried and biscuits etc.

9. Relishes/ Crudités
Crudités are raw, crisp vegetables such as julienne carrots or celery sticks.
Relishes are picked fruits and vegetables that are are generally placed before the guest in a slightly, deep, boat shape dish.

10. Petite Salad
are small portions and usually display the characteristics found in most salad.

11. Chips and Dips
are popular accompaniments to potato chips, crackers, and raw vegetables.
Proper consistency in the preparation is important for many dip.
It must not be so thick that it cannot be scooped up without breaking the chip or crackers, but it must be thick enough to stick to the items used as dippers.

12. Fresh Fruits and Vegetables
Fruits are good appetizers because they give an attractive appearance, fragrance, appealing taste and delicious flavor.
For example, you could serve a platter of thinly sliced cucumbers, chunks of red bell pepper and baby carrots.
For a fruit tray, consider serving red and green grapes, as well as chunks of mango with toothpicks inserted in them.

13. Anything Smaller
are varieties of appetizers wherein the only requirement is that you keep everything small enough to be picked up with the fingers and eaten with little mess.
If you want to serve your favorite homemade sausages, cut them into small pieces, wrap them with a small piece of pastry shell and bake.
Or, serve your favorite baked sweet potato fries with a mayonnaise-based dipping sauce. Individual quiches filled with ham and cheese are another good option.

14. How to plan appetizers/hor d’oeuvres
First consider the meal you are planning
Mix options (hot, cold, salty, sweet, soft, and crisp)
How many to make:
Breakfast, lunch, or afternoon: 1-3 pieces per person per hour
Evening with dinner: 2-3 pieces per hour
Evening event without dinner: 5-6 pieces per person per hour
How many types to serve:
Less than 12 guests- 2-3 types
12-20 guests: 4-5 types
Over 20 guests: 6 or more types

15. How to plan Think about what type of event you are planning
Think about the people attending (ages, gender, etc.)
Think about plating
Think about how you are going to serve (waiters, buffet, etc.)

16. Assignment
Working in your kitchen groups you will plan appetizers for a Superbowl Party
You will need to plan for 6 different types of appetizers (need to have at least one from each category) that will yield 1 piece for each classmate. (For example: if you make pigs in a blanket, you must have one for each person in the class)
You will have to write down each recipe with the correct yield and create a market order for each recipe. Your total cost of all recipes should not exceed $40! (Each person in your group is responsible for one recipe)
Work quickly! At the end of class you will present your ideas to class and the group with the best idea will get to make their recipes for the following lab