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Hors d' Oeuvres & Appetizers

Hors d' Oeuvres & Appetizers
A First Impression for guests, it is vital that the
appetizers be prepared well

Hors d' Oeuvres and Appetizer
▪ The Pantry, Cold Kitchen or Garde Manger Section is
generally responsible for the small food items known as
appetizers or hors d’oeuvres.

Hors d ‘Oeuvre

Hors d' Oeuvres
The finger foods served at Receptions, Cocktail Party or any
kinds of party with Butler Service or Buffet Service

The two types of service hors d’oeuvres are:
• Butler-style
• Hors d’oeuvre selections are offered to guests by
service staff carrying small trays as they pass among
the assembled group
• Buffet-style
• Hors d’oeuvres are arranged attractively on one or
more tables, and guests help themselves.

▪ Translates to “ outside the work”
▪ Served separately from a meal
▪ Can be passed or plated
▪ Serve hot, cold, finger foods.
▪ Should be stimulating to the appetite
▪ Cooked carefully
▪ Seasoned well
▪ Flavors balanced
▪ Fresh
▪ Eaten in one or two bites
▪ Attractive
▪ Complimentary to what is to come
Characteristics of hors d'oeuvre

▪ Finger foods
▪ Crudités with dips
▪ Canapés are:
▪ Like a sandwich but without cover (open
sandwich), they have a base spread, filling, and
garnish
▪ Cut into any shape for visual stimulation
Types of Hors d’oeuvre

Kind of Hors d' Oeuvres video

Hors d’oeuvre -Smoked salmon - Video

Canapés

• Canape may be defined as bite-size open-faced
sandwiches.
• Most canapés consist of three parts:
• Base
• Spread
• Garnish
Canapés

Base
▪ Bread cutouts
▪ Toast cutouts
▪ Crackers
▪ Melba toasts
▪ Short dough shell (Tartlet)
▪ Profiteroles (Choux Paste)
▪ Val au vin (Puff Pastry
shells)
▪ Pita bread or pizza dough
▪ Tortilla chips or cups
▪ Polenta cutouts
▪ Miniature pancakes
(Blini)
▪ Phyllo dough

Four basic spread categories:
▪ Flavored Butters
▪ Flavored Dairy Product Spread
▪ Mayonnaise
▪ Meat or Fish Spreads
Spread

• Lemon
• Parsley
• Tarragon
• Chive
• Anchovy
• Caviar
• Mustard
• Horseradish
• Pimiento
• Blue cheese
• Shrimp
• Olive
• Shallot or scallion
• Curry
• Caper
Flavored Butter Spread

• Cream Cheese
• Greek yoghurt
• Cheese Sauce
• Mascarpone Cheese
• Feta Cheese
• etc.
Flavored Diary Product Spread

• Blue Cheese Dressing
• Thousand Island
• Honey Mustard Dressing
• etc.
Flavored Mayonnaise Spread

Garnish
The garnish of a canapé is any food item or combination of
items placed on top of the spread.
• It may be a major part of the canapé.
• It may be a small tidbit selected for color, design,
texture, or flavor accent.

Vegetables, Pickles, and Relishes
▪ Radish slices
▪ Olives
▪ Pickles
▪ Capers
▪ Pimiento
▪ Pickled onions
▪ Chutney
▪ Asparagus tips
▪ Cucumber slices
▪ Cherry tomato
▪ Watercress leaves
▪ Marinated mushrooms
▪ Any kinds of herbs
Vegetable Garnish

Fish and Seafood Garnish
▪ Smoked oysters and clams
▪ Smoked salmon
▪ Smoked trout
▪ Pickled Herring
▪ Shrimp
▪ Rolled anchovy fillets
• Caviar
• Salmon or tuna flakes
• Crab meat
• Lobster chunks or slices
• Sardines

Meat and Poultry Garnish
• Roasted Beef
• Braised Beef
• Steamed Chicken
• Roasted Chicken
• Smoked Beef
• Smoked Chicken
• Smoked Turkey Breast
• Smoked Beef Tongue
• Etc.

Cured Meat Garnish
▪ Bresaola
▪ Chorizo
▪ Pepperoni
▪ Prosciutto
▪ Bacon
▪ Ham
▪ Salami
▪ Sausages
▪ Smoked Meat
▪ Canadian Bacon

Egg and Diary Product Garnish
▪ Egg, (boiled, fried. Omelets, scrambles and etc.)
▪ Cheeses

Cocktails

Cocktails: Alcoholic beverages and vegetable and fruit
juices
• Also a group of appetizers made of seafood or fruit,
usually with tangy sauce.
• Popular Seafood Cocktails:
• Oysters Cocktail
• Shrimp Cocktail
• Crab meat Cocktail
• Lobster Cocktail
• Etc.
Cocktails

Fruits Cocktail

Appetizers

Appetizer
The first course of a multicourse meal or set menu

▪ The first course of a multicourse meal.
▪ It consist small amount of food
▪ It stimulate the appetite
▪ Cold or hot served with a dip and a sauce
▪ Some presented on ice
▪ Attractive in color, flavor, texture and shape or
design
▪ Served one or more per person
▪ Can be presented in pastry or hot kitchen
▪ Can be buffet or plated
Appetizers

Traditional Appetizers
▪ Italian, Antipasto, Bruschetta
▪ Spanish, Tapas
▪ French, Quiche lorraine, Vol au vin, Escargot, etc
▪ Russians, Zakuski
▪ Mediterranean, Mezze
▪ In Latin America, Antojitos

Italian, Antipasto
Antipasto (plural antipasti) means "before the meal" is the
traditional first course of a formal Italian meal that will satisfy guests
until the next course is ready.
Ingredients:
▪ Cured meats,
▪ Olives,
▪ Pepperoncini
▪ Mushrooms
▪ Anchovies
▪ Artichoke hearts
▪ Various cheeses (such as provolone or fresh mozzarella)
▪ Pickled meat
▪ Herbs
▪ Vegetables in oil or vinegar.

Antipasto

Italian, Antipasto - Video

A 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.
Italian, Bruschetta

Escargot Quiche Lorraine
Fresh oyster Val au vin
French, hors d’oeuvre variés

Escargot - Video

Oyster - Video

Cold cut, smoked fish, mixed salad, caviar, hard cheese,
sandwich bread, iced vodka, beet , cucumber, pickled
vegetable, deviled egg etc.
Russians, Zakuski

Fried squids, shrimp in garlic, olive, Spanish omelet
Potato, ham, cheese, chorizo etc
Spanish, tapas

Spanish, tapas - Video

Tortilla flour , sour cream, cheese, chili con carne,
guacamole, jalapeno , lettuce, meat, tomato , lettuce
puree black bean etc.
Latin America, Antojitos

Baba ghanoush, hummus, falafel, kibeh, dolma, sarma,
yogurt (labneh), flat bread [pita bread, ciabatta, etc.)
,tabbouleh, olive, etc
Mediterranean, Meze or mezze

Food plating - Video

▪ A tiny appetizer or hors d’oeuvre offered to guests
seated at their tables.
▪ Compliments of the chef.
o Usually in expensive restaurants.
▪ It is offered either before or after they have ordered
from the menu.
o It is an opportunity to showcase an aspect of the
chef’s 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

Beef tenderloin amuse bouche and lotus root - Video

Caviar
▪ Very luxurious
▪ Named for the breed of sturgeon it is obtained from
▪ Prized for centuries, from the Caspian and Black Sea area
(most prized)
▪ Becoming very rare
▪ Known as berries, blended with the correct amount of salt,
sometimes blended with other types of roe
▪ The U.S. raises paddle fish and salmon to obtain roe
▪ Served in a small bowl on ice
▪ Wooden or bone spoons
▪ Toast points, unsalted butter, lemon, chopped egg, sour
cream, and blini
▪ Most always served with “ice-cold vodka”

Caviar- Video

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