Transcript of Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. C HAPTER 23 HORS D’OEUVRES.
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HAPTER 23 HORS DOEUVRES
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Hors dOeuvres The pantry or garde manger department is generally
responsible for the small food items known as appetizers or hors
doeuvres. The function of these foods is to enliven the appetite
before dinner, often to the accompaniment of drinks, so they are
generally small in size and spicy or piquant in flavor. K EY P
OINTS
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Appetizer The first course of a multicourse meal. Hors doeuvres The
finger foods served at receptions and with cocktails. KEY POINTS
(CONTD) Hors dOeuvres
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Serving Hors dOeuvres The two most common ways of serving hors
doeuvres are: Butler-style service Hors doeuvre selections are
offered to guests by service staff carrying small trays as they
pass among the assembled group. Buffet-style service Hors doeuvres
are arranged attractively on one or more tables, and guests help
themselves. KEY POINTS (CONTD)
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Canaps Canaps may be defined as bite-size open-faced sandwiches.
Canaps are perhaps the most traditional and also the most modern of
hors doeuvres. Most canaps consist of three parts: Base Spread
Garnish KEY POINTS (CONTD)
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Canap bases may be made from several items. Bread cutouts Toast
cutouts Crackers Melba toasts Tiny unsweetened pastry shells (short
dough, phyllo dough, or other pastry) BASE Canaps
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BASE (CONTD) For canaps, trim the crusts from a pullman loaf. With
a serrated knife, cut the loaf horizontally into thin slices. Bread
slices for canaps can be cut into several basic shapes with no
waste. Canaps
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Canap spreads may be as simple as butter or softened cream cheese.
It is better to use a more highly flavored spread. Sharp or spicy
flavors are better for stimulating the appetite. The spread should
be thick enough to cling well to the base so the garnish sticks to
it without falling off. SPREAD Canaps
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Spreads may be divided into three basic categories, as follows:
Flavored butters Flavored cream cheese Meat or fish salad spreads
Canaps SPREAD (CONTD)
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Popular and versatile flavors for butter spreads include: -Lemon
-Parsley -Tarragon -Chive -Anchovy -Caviar -Mustard -Horseradish
-Pimiento -Blue cheese -Shrimp -Olive -Shallot or scallion -Curry
-Caper SPREAD (CONTD) Canaps
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The garnish of a canap is any food item or combination of items
placed on top of the spread. It may be a major part of the canap.
It may be a small tidbit selected for color, design, texture, or
flavor accent. GARNISH Canaps
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Food items that may be used alone or in combination to decorate
canaps: Vegetables, Pickles, and Relishes GARNISH (CONTD) Radish
slices Olives Pickles Capers Pimiento Pickled onions Chutney
Asparagus tips Cucumber slices Cherry tomato (slices or halves)
Watercress leaves Marinated mushrooms Parsley Canaps
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Food items that may be used alone or in combination to decorate
canaps (contd): Fish Smoked oysters and clams Smoked salmon Smoked
trout Herring Shrimp Rolled anchovy fillets Caviar Salmon or tuna
flakes Crab meat Lobster chunks or slices Sardines Canaps GARNISH
(CONTD)
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CANAPS Food items that may be used alone or in combination to
decorate canaps (contd): Meats GARNISH (CONTD) Ham Salami Chicken
or turkey breast Smoked tongue Roast beef Other Cheese Hard-cooked
egg slices
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OCKTAILS Cocktails: Alcoholic beverages and vegetable and fruit
juices Also a group of appetizers made of seafood or fruit, usually
with a tart or tangy sauce. Popular seafood cocktails: Oysters and
clams on the half-shells Shrimp Crabmeat Lobster Firm, flaked white
fish (with an appropriate sauce) K EY P OINTS
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ELISHES The term relish covers two categories of foods: Raw
vegetables Pickled items Raw vegetables are also known as crudits.
Crudits are often served with an appropriate dip. Raw vegetables
must be served crisp and well-chilled. K EY P OINTS
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ELISHES A wide variety of pickled items are served as relishes:
Dilled cucumber pickles Gherkins Olives Watermelon pickles Pickled
peppers Spiced beets Other preserved vegetables and fruits Pickled
items should be served chilled. P ICKLED I TEMS
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IPS Savory dips are popular accompaniments to potato chips,
crackers, and raw vegetables. Proper consistency is important for
any dip you prepare. Dip must be thick enough to stick to the items
used as dippers. Proper consistency means thickness at serving
temperature. Most dips become thicker when held in the
refrigerator. K EY P OINTS
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great variety of other foods, both hot and cold, can be served as
hors doeuvres. Finger food is much easier for guests who are likely
to be standing and holding a wineglass or cocktail glass while
eating. If hors doeuvres are to be served away from the dinner
table, it is best if they can be eaten with the fingers or speared
with a pick. K EY P OINTS Miscellaneous Hors dOeuvres
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Miscellaneous Hors dOeuvres Italian cuisine is particularly rich in
hors doeuvres, or antipasto. Typical components include the
following: Cured meats, seafood items Cheeses Hard cooked and
stuffed eggs Relishes Mushrooms and vegetables la greque Cooked
dried beans and other firm vegetables in a piquant vinaigrette
ANTIPASTO
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Roman garlic bread consisting of a slice of Italian bread that is
toasted, rubbed with crushed garlic, and drizzled with olive oil.
The best-known topping is a seasoned mixture of diced fresh
tomatoes and olive oil. Meats, cheeses, cooked dried beans, and raw
and cooked vegetables are all appropriate. B RUSCHETTA
Miscellaneous Hors dOeuvres
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small food item intended to be eaten with wine or other drinks,
usually in taverns and bars. The Spanish term literally means lid.
The original tapa is thought to be a small bit of food, perhaps a
slice of cured ham placed on top of a glass of sherry. TAPAS
Miscellaneous Hors dOeuvres
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Caviar is the salted roe, or eggs, of the sturgeon. In the United
States and Canada, any product labeled simply caviar must come from
sturgeon. Roe from any other fish must be labeled as such (e.g.,
whitefish caviar). Caviar is given the name of the species of
sturgeon it is taken from. Beluga Osetra Sevruga CAVIAR
Miscellaneous Hors dOeuvres
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tiny appetizer or hors doeuvre offered to guests seated at their
tables. Compliments of the chef. Usually in more expensive
restaurants. It is offered either before or after they have ordered
from the menu. It is an opportunity to showcase an aspect of the
chefs cooking style and talent and to welcome the guests. Nearly
anything that can be served in a tiny portion can be served as an
amuse bouche. AMUSE BOUCHE Miscellaneous Hors dOeuvres
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ECIPE P RONUNCIATIONS Hummus (Chickpea Dip) Guacamole Rumaki Crpes
Belgian Endive with Herbed Chvre Profiteroles with Ham Salad or
Deviled Ham Mushrooms Stuffed with Tapenade Miniature Gougre
Puffs
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ECIPE P RONUNCIATIONS Black Bean Quesadillas Chicken Liver Pt
Brandade de Morue Bruschetta Spicy Meat Empanadas Vegetable Samosas
Cauliflower Pakoras