8/9/2019 Appetizers & Sandwiches
1/18
APPETIZERS &SANDWICHES
APPETIZERS &SANDWICHES
8/9/2019 Appetizers & Sandwiches
2/18
Appetizers or Hor d oeuvres?Appetizers or Hor d oeuvres?
function: to enliven the appetite beforedinner, often to the accompaniment ofdrinks, so they are generally small in size
and spicy or piquant APPETIZERS: first course of a multi-
course
HORS D OEUVRES: finger foods servedat receptions and with cocktails; translatesinto outside the work
8/9/2019 Appetizers & Sandwiches
3/18
Serving Hor d ouvresServing Hor d ouvres
BUTLER- STYLE SERVICESelections are offered to guests by
service staff carrying small trays as theypass among the assembled group.
BUFFET- STYLE SERVICESelections are arranged attractively on
one or more tables and guests helpthemselves.
8/9/2019 Appetizers & Sandwiches
4/18
Butler-Style ServiceButler-Style Service
Each item should be smallenough to be eaten in one or
two bites.Each item should be easilyhandled by the guest.
Strive for simple, attractivearrangements on the tray.
8/9/2019 Appetizers & Sandwiches
5/18
Butler-Style ServiceButler-Style Service
Ideally, each tray should holdonly one food selection.
Avoid presenting hot and colditems on the same tray. For items to be offered with dips,
a small bowl of the dip can bepresented on the same tray asthe individual hors doeuvres.a
8/9/2019 Appetizers & Sandwiches
6/18
CANAPS (1)CANAPS (1)
could be defined as bite- sizedopen- faced sandwiches
consist of tiny portions of foodpresented on bases of bread, toast,or pastry,
Bases: bread cutouts, crackers, tiny
unsweetened pastry shells,profiteroles, pita wedges, tortillachips, tiny biscuits, dollar pancakes
8/9/2019 Appetizers & Sandwiches
7/18
CANAPS (2)CANAPS (2)
Spreads: should be thick enoughFlavored Butters
Flavored Cream CheeseMeat or Fish Salad Spreads
Garnish: any food item orcombination of items placed on topof a spread
8/9/2019 Appetizers & Sandwiches
8/18
CANAPS (3)CANAPS (3)
8/9/2019 Appetizers & Sandwiches
9/18
Guidelines for
Assembling Canaps (1)
Guidelines for
Assembling Canaps (1)1. Good mise en place is essential.2. Assemble as close to service time
as possible.3. Select harmonious flavor
combinations: Mustard butter and ham
Lemon butter and caviar Pimiento cream cheese and sardine Tuna salad and capers
8/9/2019 Appetizers & Sandwiches
10/18
Guidelines for
Assembling Canaps (2)
Guidelines for
Assembling Canaps (2)4. Be sure that at least one of theingredients is spicy or pronounced
in flavor.5. Use high quality ingredients.6. Keep it simple.
7. Arrange the canaps carefully andattractively on trays.
8/9/2019 Appetizers & Sandwiches
11/18
COCKTAILSCOCKTAILS Appetizers made ofseafood or fruit,usually with a tart ortangy sauce
Always served well
chilled, often on abed of crushed ice. Oysters and clams
on half shell
Cocktails of shrimp Melon with lime,
fruit salads
8/9/2019 Appetizers & Sandwiches
12/18
RELISHESRELISHES
Raw Vegetables: crudits(croo dee tays)
Pickled Items
8/9/2019 Appetizers & Sandwiches
13/18
DIPSDIPS
Popularaccompaniments topotato chips,
crackers and rawvegetables
Thickness atpropertemperature
8/9/2019 Appetizers & Sandwiches
14/18
Miscellaneous Hors d oeuvresMiscellaneous Hors d oeuvres
Antipasto Italian hors doeuvres(antipasti-plural)
- cured meats such as salami,bologna and boiled ham- seafood items such as cannedsardines, anchovies and tuna
- cheeses such as provolone andmozzarella
8/9/2019 Appetizers & Sandwiches
15/18
Miscellaneous Hors
doeuvres
Miscellaneous Hors
doeuvres Bruschetta (broo sket ta)Bruschette (broo sket the)
A slice of Italian bread that is toasted,rubbed with crushed garlic and drizzledwith olive oil
Tapas small food item intended to
be eaten with wine or other drink- served in small portions- may be eaten by hands
8/9/2019 Appetizers & Sandwiches
16/18
Miscellaneous Hors
doeuvres
Miscellaneous Hors
doeuvres Caviar salted roe or eggs of thesturgeo
- Beluga largest and scarceststurgeon and yields the largest andmost expensive eggs- Osetra and Sevruga- Good quality caviar should be madeup of shiny, whole eggs with few, ifany, broken eggs.
8/9/2019 Appetizers & Sandwiches
17/18
CaviarCaviar
Serving caviar- Served ice-cold and as simply as
possible- spoons for serving caviar should bemade of bone, porcelain, mother ofpearl or even plastic but not metal- other foods served with caviarshould be fairly mild or delicate: mildsmoked salmon, oysters, potatoes
8/9/2019 Appetizers & Sandwiches
18/18
Miscellaneous Hors
doeuvres
Miscellaneous Hors
doeuvres Amuse Bouche (ah mews boosh) tiny appetizers offered, complimentsof the chef and usually in moreexpensive restaurants, to guestseated at their table- salads, soups, canapes and little
portions of meat, fish or vegetablewith a few drops of sauce
Top Related