PRESENTATION REGARDING CAVIAR

1. K.VARUN KUMAR

2.  They should be small, one or two bites
 They should be flavorful and well seasoned
without being overpowering
 They should be visually attractive
 They should complement whatever foods may
follow without duplicating their flavors

3.  Canapés
 Tiny open-faced sandwiches
 Caviar
 The salted roe of sturgeon fish
 Crudités
 Raw or slightly blanched vegetables
 Dips
 Served hot or cold as accompaniment to crudités,
crackers, chips, toasts, breads or other foods
 Sushi
 Cooked or raw fish or shellfish served on seasoned
rice

4.  Base
 Breads, toasts, crackers or firm vegetables
 Spread
 Provides the flavor
 Usually flavored butter or cream cheese
 Garnish
 Can dominate or complement the spread
 Vast variety of food items can be used

6. Salmon Rosette Canapés
Salami Cornet
Canapés
Shrimp and Caviar Canapés

7.  Beluga
 The most expensive, dark gray with well-separated eggs
 Osetra
 Considered by some to be the best
 Medium-sized, golden yellow to brown eggs
 Sevruga
 Quite small and light to dark gray
 Pressed
 Made from osetra or sevruga, hung and drained in cloth

8.  French word meaning “raw thing”
 Raw or slightly blanched fresh vegetables
 Almost all vegetables can be used
 Generally served with dips
 Only the freshest and best looking produce
should be used

10.  Can be served hot or cold
 Accompaniments to crudités, crackers, chips,
toasts, breads or other foods
 Cold dips commonly have a base of
mayonnaise, cream cheese or sour cream
 Hot dips commonly have a base of béchamel,
cream sauce or cheese sauce

11.  Fish
 Must be of the highest quality and absolutely fresh
 Rice
 Short-grain rice seasoned with vinegar, salt and sugar
 Seasonings
 Shoyu
 Japanese soy sauce
 Wasabi
 Sometimes called green horseradish
 Pickled ginger
 Fresh ginger pickled in vinegar
 Nori
 Dried seaweed purchased in sheets

12.  Nigiri zushi
 Rice and raw fish
 Norimaki zushi
 Rice rolled in seaweed
 Fukusa zushi
 Rice wrapped in omelet
 Chirashi zushi
 Rice with fish, shellfish and vegetables

13. 1 Preparing the
garnishes for the sushi
roll.
2 Spreading the rice
over the nori.
3 Adding the garnishes in
a row down the middle
of the rice.

14. 4 Rolling the nori
around the rice and
garnishes.
5 Slicing the roll
into six pieces.

15. 1 Forming a finger-
shaped rice mound.
2 Pressing the fish
onto the rice.

16.  Butler service
 Trays of “passed” hors d’oeuvre are presented to the
guests on trays
 Buffet service
 Both hot and cold hors d’oeuvre can be presented on
trays displayed on a buffet table
 May be a precursor to dinner
 Can be served alone in many settingS