1. Chapter 23
Hors d’Oeuvres

2. Chapter Objectives
1. Name and describe the two principal methods of serving hors d’oeuvres at a reception.
2. Prepare canapés.
3. Prepare hors d’oeuvre cocktails and relishes.
4. Prepare dips.
5. Prepare a variety of other hors d’oeuvres, including antipasti, bruschette, and tapas.
6. Name and describe the three types of sturgeon caviar, and name and describe three other kinds of caviar.

3. Serving Hors d’Oeuvres
The two most common ways to serve hors d’oeuvres are
Butler-style service - offered to guests by servers on small trays.
Buffet-style service

4. Canapés Base Spread Garnish
Canapés may be defined as bite-sized open-faced sandwiches.
They consist of:
Base
Spread
Garnish

5. Canapé Bases Bread cutouts Toast cutouts Crackers Melba toast
Tiny unsweetened pastry shells
Profiteroles (unsweetened cream puff shells)
Toasted pita wedges
Tortilla chips or cups
Tiny biscuits
Polenta cutouts
Miniature pancakes

6. Canapé Spreads
Can be as simple as softened butter or cream cheese but can be highly flavored
Spreads can be divided into three categories
Flavored butters
Flavored cream cheese
Meat or fish salad spreads

7. Canapé Garnish
Any food item that is placed on top of the item to enhance the presentation of the canapé
Vegetables, Pickles, and Relishes
Fish and shellfish
Meats
Cheese
Hard-cooked eggs

8. Flavoring Items Lemon Parsley Tarragon Chive Anchovy Caviar Mustard
Horseradish
Pimento
Blue Cheese
Shrimp
Olive
Shallot
Scallions
Curry
Capers

9. Cocktails
The term cocktail is used not only for alcoholic beverages and juices but for a group of appetizers made with seafood or fruits. Usually served on a bed of crushed ice.
Examples are:
Shrimp Cocktail
Crab Cocktail
Lobster cocktail
Flaked white fish cocktail
Fruit cups
All served with an appropriate sauce and garnish

10. Relishes These cover two categories of foods:
Raw Vegetables
Called crudités which in French means “raw”
The most popular vegetables are celery, carrots and radishes
Vegetables should be crisp and well chilled
Use the freshest, most attractive vegetables possible
Pickled Items
Items like dilled cucumber pickles, gherkins, olives, watermelon pickles, pickled peppers, sliced beets.
All items should be well chilled and attractively presented

11. Dips
Savory dips are popular accompaniments to potato chips, crackers, and raw vegetables
A proper consistency is important for any dip. Proper consistency means thickness at serving room temperature

12. Miscellaneous Hors d’Oeuvres
A great variety of foods can be served as hors d’oeuvres: any foods that can be eaten with the fingers and or speared with a tooth pick

13. Antipasto
Italian cuisine is particularly rich in hors d’oeuvres or antipasti, as they are called. Many menus of Italian-style restaurants offer a cold plate of antipasti, or assorted flavorful tidbits.
Can include:
Cured meats
Seafood items
Cheeses
Hard-cooked eggs
Relishes
Mushrooms and other vegetables
Cooked dry beans

14. Bruschetta
Bruschetta is a slice of Italian bread, tossed, rubbed with crushed garlic, and drizzled with olive oil.
Served with toppings, the most common of which is seasoned, diced fresh tomatoes.

15. Tapas
Spanish tapas are small food items intended to be eaten with wine, usually in bars or taverns.
In Spanish, it literally means “lid.”

16. Caviar Caviar is salted roe, or eggs, of the sturgeon.
In the U.S. or Canada a product labeled as caviar must be from sturgeon. If it is the roe of another fish, it must be labeled as such (e.g. whitefish caviar)
Russia and Iran are the world’s most important caviar producers.

17. Amuse Bouche
Is a tiny appetizer or hors d’oeuvre offered, compliments of the chef.
Usually in more expensive restaurants.
Nearly anything can be served as amuse bouche: salads, soups, canapés, fish, and vegetables.

18. Copyright ©2007 John Wiley & Sons, Inc.
Clip art images may not be saved or downloaded and are only to be used for viewing purposes.