1. Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved
Chapter 10
Cold Hors d’Oeuvres
Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved

2. Chapter 10
Cold Hors d’Oeuvres
Chapter Pre-Requisites
Before reading this chapter, you should already:
Have read “How to Use This Book,” pages xxviii-xxxiii, and understand the professional recipe format.
Be proficient in preparing the cold meats, cold seafood, cold vegetables, and complex salads that are components of many hors d’oeuvres.
Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved

3. Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved
Chapter 10
Cold Hors d’Oeuvres
Chapter Objectives
After reading this chapter, you should be able to:
List the six requirements for successful hors d’oeuvres.
Identify foods frequently used for hors d’oeuvre preparations.
List and describe the five basic construction types of hors d’oeuvres.
Prepare a variety of cold hors d’oeuvres.
List and explain the four elements of hors d’oeuvre tray design.
Present hors d’oeuvres attractively on various types of serviceware.
Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved

4. 10 Cold Hors d’Oeuvres Chapter Understanding Hors d’Oeuvres
An hors d’oeuvre is a small, attractive piece of savory food meant to be picked up and eaten with the fingers.
For this reason, hors d’oeuvres are often called finger foods, and are usually served on trays or platters rather than on individual plates.
Primarily served at cocktail parties or receptions, they may also be offered at a dinner party before the guests are seated at the table.
Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved

5. 10 Cold Hors d’Oeuvres Chapter Understanding Hors d’Oeuvres
Two types of service are used for hors d’oeuvres:
Butler service: trays of hors d’oeuvres are carried from person to person by servers.
Hors d’oeuvres served in this manner are also called passed hors d’oeuvres
Buffet service: trays of hors d’oeuvres are placed on one or more tables.
Hors d’oeuvres served in this manner are also called stationary hors d’oeuvres.
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6. 10 Cold Hors d’Oeuvres Chapter Understanding Hors d’Oeuvres
Characteristics of Hors d’Oeuvres
Correctly made hors d’oeuvres all have a number of traits in common. Successful hors d’oeuvres are:
Small, consisting of one or two bites.
Self-contained and neat to eat.
Attractive and eye-catching.
Special or unusual.
Savory, not sweet.
Full-flavored and well seasoned.
Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved

7. 10 Cold Hors d’Oeuvres Chapter Understanding Hors d’Oeuvres
Characteristics of Hors d’Oeuvres
Hors d’oeuvres are often classified into two broad categories according to the temperature at which they are served.
Cold hors d’oeuvres are served cold, cool, or at room temperature. They are the focus of this chapter.
Hot hors d’oeuvres are usually turned out by the hot kitchen, as they require cooking equipment not typically found in garde manger stations.
Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved

8. 10 Cold Hors d’Oeuvres Chapter Types of Hors d’Oeuvres
In addition to dividing hors d’oeuvres into the two main categories of hot and cold, chefs also group them by construction type.
There are five major hors d’oeuvre construction types:
Stuffed
Wrapped and rolled
Picked and skewered
Pastry
Canapé
Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved

9. 10 Cold Hors d’Oeuvres Chapter Types of Hors d’Oeuvres
Stuffed Hors d’Oeuvres
When a small piece of food is stuffed and attractively garnished, it is called a stuffed hors d’oeuvre.
Stuffed Quail eggs in baby beets
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10. 10 Cold Hors d’Oeuvres Chapter Types of Hors d’Oeuvres
Popular foods that can be stuffed as cold hors d’oeuvres:
Mushrooms, cooked or marinated.
Cherry tomatoes.
Baby beets, steamed and chilled, or pickled.
Slender cucumbers, cut into boats or cups.
Artichoke bottoms, cooked.
Large pitted olives.
Celery, cut into boats.
Belgian endive leaves.
Pullet eggs and quail eggs.
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11. 10 Cold Hors d’Oeuvres Wrapped and Rolled Hors d’Oeuvres Chapter
Types of Hors d’Oeuvres
Wrapped and Rolled Hors d’Oeuvres
Wrapped hors d’oeuvres: Consist of a food item or filling encased in a thin sheet of another food item.
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12. 10 Cold Hors d’Oeuvres Chapter Types of Hors d’Oeuvres
Wrapped and Rolled Hors d’Oeuvres
Rolled hors d’oeuvres: Consist of foods layered together and rolled into a cylinder. (Also called by their French name, roulades .)
When the cylinder is cut crosswise into pieces, the resulting slices have a spiral or pinwheel appearance.
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13. 10 Cold Hors d’Oeuvres Chapter Types of Hors d’Oeuvres
Foods that can be used as wrapper to be filled, or that can be layered and rolled, to make cold hors d’oeuvres:
Thick-sliced cold cuts
Pliable sliced cheeses
Roasted peppers
Soft-textured lettuce leaves
Cabbage, Swiss chard, and kale, blanched and refreshed
Pasta sheets, cooked and refreshed
Moist, crustless bread, sliced thin
Flour tortillas
Lavash
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14. 10 Cold Hors d’Oeuvres Chapter Types of Hors d’Oeuvres
Picked and Skewered Hors d’Oeuvres
Picked hors d’oeuvres: Foods too moist or oily to be eaten neatly with the fingers that are served on a cocktail pick.
Skewered hors d’oeuvres: Foods dry enough to be held directly in the fingers but meant to be dipped in a sauce are also served on picks. Two or three pieces of food can be threaded onto a cocktail pick or bamboo skewer to create a skewered hors d’oeuvre (or an hors d’oeuvre kebab).
Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved

15. 10 Cold Hors d’Oeuvres Chapter Types of Hors d’Oeuvres
Virtually any bite-size food can be picked or skewered. This list includes some of the most popular:
Marinated vegetables
Chilled seafood
Cubed cheeses
Cold, cubed meats and poultry
Cheese balls
Cubed hams, sausages, and other charcuterie items
Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved

16. 10 Cold Hors d’Oeuvres Chapter Types of Hors d’Oeuvres
Pastry Hors d’Oeuvres
Hors d’oeuvres based on pastry are among the most versatile. Pastry hors d’oeuvres are made from several kinds of pastry.
Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved

17. 10 Cold Hors d’Oeuvres Chapter Types of Hors d’Oeuvres Canapés
Canapés are miniature open-face sandwiches that are considered the classic hors d’oeuvres.
The French word canapé literally translates as “bed” or “sofa,” referring to the piece of bread, toast, or flat pastry that is the bed on which the other ingredients are placed.
On top of the bed, or base, a canapé has two other elements: a filling, and a garnish.
Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved

18. 10 Cold Hors d’Oeuvres Serviceware for Hors d’Oeuvres Chapter
Presenting Hors d’Oeuvres
Serviceware for Hors d’Oeuvres
The serviceware you choose for your hors d’oeuvres can add a great deal to the presentation.
The vessel used for presenting hors d’oeuvres is generally referred to as a tray, though many other types of serviceware may be used.
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19. 10 Cold Hors d’Oeuvres Chapter Presenting Hors d’Oeuvres
The Four Elements of Hors d’Oeuvre Presentation
Whether using a tray, platter, or even a basket or bento box, there are four basic design elements.
The tray
The liner
The hors d’oeuvres
Tray décor
All four elements should combine to create a design that is pleasing to the eye.
In addition, it must be easy for the guests to pick up the hors d’oeuvres, and easy for the cooks or servers to refill the trays.
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20. 10 Cold Hors d’Oeuvres Chapter Presenting Hors d’Oeuvres
The Four Elements of Hors d’Oeuvre Presentation
The tray
The rim of the tray forms the frame of your design, and should complement the color of both the hors d’oeuvres and the liner.
Neither the hors d’oeuvres nor the décor should extend onto the rim.
If the hors d’oeuvres are to be passed, the combined weight of the tray and the hors d’oeuvres should light enough for a server to easily carry.
Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved

21. 10 Cold Hors d’Oeuvres Chapter Presenting Hors d’Oeuvres
The Four Elements of Hors d’Oeuvre Presentation
The liner
Most hors d’oeuvre trays are lined, or covered, before the hors d’oeuvres are placed on them. Liners can be made of cloth, paper, or food.
Linen table napkins: Starched white linen table napkins are the classic tray liner.
Disposable paper doilies: Paper doilies are the practical choice for lining trays because they are disposable and inexpensive.
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22. 10 Cold Hors d’Oeuvres Chapter Presenting Hors d’Oeuvres
The Four Elements of Hors d’Oeuvre Presentation
Liner Leaves
Large, perfect liner leaves of lettuce, kale, and other leafy vegetables are used to line trays for cold hors d’oeuvres that benefit from contact with a moist surface.
Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved

23. 10 Cold Hors d’Oeuvres Chapter Presenting Hors d’Oeuvres
The Four Elements of Hors d’Oeuvre Presentation
Aspic:
For a formal presentation, trays and platters can be lined with very stiff aspic. This creates a smooth, shiny surface ranging in color from pale golden to rich brown.
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24. 10 Cold Hors d’Oeuvres The Hors d’Oeuvres Chapter
Presenting Hors d’Oeuvres
The Hors d’Oeuvres
The hors d’oeuvres are the stars of your presentation, and should therefore be the focal point of your design.
Their appearance should not be overwhelmed by the tray liner or by the décor item(s).
Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved

25. 10 Cold Hors d’Oeuvres Chapter Presenting Hors d’Oeuvres
Guidelines for Presenting Hors d’Oeuvres
Each hors d’oeuvre should be identical to the others of its kind in size, shape, and garnish.
When you order ingredients for hors d’oeuvres, give detailed product specifications as to size, and order extra to compensate for those items that are too big or too small.
Careful fabrication is also necessary. Use a ruler or a template to make sure all cuts are consistent.
Make sure all hors d’oeuvres of the same kind are garnished exactly the same.
Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved

26. 10 Cold Hors d’Oeuvres Chapter Presenting Hors d’Oeuvres
Guidelines for Presenting Hors d’Oeuvres
For most large events, serve trays consisting of one type of hors d’oeuvre in order to:
gives the tray a professional appearance.
save time during service, as guests will not linger over the tray trying to decide which hors d’oeuvre to choose.
When serving mixed trays, keep one type of hors d’oeuvre together in a row/section, and avoid creating random arrangement on the tray.
Place hors d’oeuvres in neat rows, concentric circles, or blocks with even spacing between pieces on the tray.
Make sure guests can pick up one individual hors d’oeuvre without touching another.
Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved

27. 10 Cold Hors d’Oeuvres Chapter Serving Hors d’Oeuvres
For many cocktail parties and receptions, hors d’oeuvres are passed or served butler-style.
It is up to the servers to ensure that the guests can enjoy the hors d’oeuvres without undue effort, and that all guests are served equally.
The typical guest is holding a beverage in one hand and has limited ability to deal with the food being served.
The garde manger chef should be ready to guide servers in giving correct hors d’oeuvre service.
Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved

28. 10 Cold Hors d’Oeuvres Chapter Serving Hors d’Oeuvres
Guidelines for Butler Service
Make sure the server knows the hors d’oeuvre’s main ingredients.
The server should announce the name of each hors d’oeuvre as it is presented.
If the hors d’oeuvre contains possible food allergens, their presence should be mentioned.
Try to arrange more than one access point to the event room so servers can reach both ends of the room with full trays.
If this is not possible, instruct servers to periodically hold full trays overhead while passing through the crowd. This way, the guests at the back of the room may be served first.
Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved

29. 10 Cold Hors d’Oeuvres Chapter Serving Hors d’Oeuvres
Guidelines for Butler Service
Offer a paper cocktail napkin along with each hors d’oeuvre served.
Fan the cocktail napkins to make each napkin easy to grasp.
Servers should frequently pass through the event room with an empty tray to collect used napkins, cocktail picks, etc.
Hors d’oeuvre trays should be returned to the kitchen for:
refilling (before they are completely empty).
straightening (if at any time they begin to look wilted or untidy).
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30. Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved
Chapter 10
Cold Hors d’Oeuvres
Preparing Canapés
Canapés are a special type of hors d’oeuvre whose preparation requires skill and attention to detail.
Of all hors d’oeuvres, they demand the greatest precision.
Canapés have three basic elements:
A base consisting of bread, toast, or sometimes a flat pastry shape.
A filling or topping consisting of a spread or complex salad, or a spread topped with a solid ingredient.
A garnish or garnishes.
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31. Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved
Chapter 10
Cold Hors d’Oeuvres
Preparing Canapés
Canapé Shapes and Sizes
Canapés may be cut with a knife into squares, diamonds, triangles, or long rectangles called fingers.
Alternatively, they may be punched out with cutters into rounds, crescents, hearts, and other decorative shapes.
Canapés should be bite-sized, or two-bite-sized at most. Their dimensions usually range from 1 to 11⁄2 in. (2.5 to 4 cm) across or in diameter, with 2 in. (5 cm being the largest acceptable size).
When preparing canapés, a clean, freshly sanitized ruler is an essential piece of equipment.
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32. Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved
Chapter 10
Cold Hors d’Oeuvres
Preparing Canapés
Canapé Garnishes
In addition to the bread-like base and the filling or topping, most canapés are finished with a small garnish item.
Many foods are attractive enough to be used as canapé garnishes in their natural form.
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33. Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved
Chapter 10
Cold Hors d’Oeuvres
Preparing Canapés
Constructing Canapés
There are two basic methods for constructing canapés:
Slab construction method: Uses large, thin, horizontal slices of crustless bread cut from Pullman loaves or other pan loaves.
When mass-producing large numbers of slab canapés, apply the spread with a speed icer, or a pastry bag fitted with a large basket weave tip.
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34. Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved
Chapter 10
Cold Hors d’Oeuvres
Preparing Canapés
Constructing Canapés
There are two basic methods for constructing canapés:
Individual construction method: Used when the canapés are based on croûtons or slices of baguette, or on pastry shapes. (May also be used for shapes cut from pan loaf slabs).
The individual method is slower and less efficient than the slab method.
It should be used for pan loaf canapés, only if the spread or filling ingredients are so costly that even a small amount of waste would substantially increase food cost.
Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved