Appetizers & Hors d’oeuvres

VEGGIE

PIZZA

Garde Manger(gahrd mohn-ZHAY)

The person responsible for

planning, preparing, and artistically presenting cold

foods; also called a pantry chef.

•The garde manger plans dishes using many fresh ingredients, including vegetables, fruits, prepared meats, fish, seafood, breads, and cheeses.

• He or she manages a team of people called a brigade. Each member of the brigade specializes in a particular type of cold food preparation.

• Simple ingredients are used to create and artistically present:

Hors d’oeuvres- very small portions of food served before a meal

1. Single-food Hors d’oeuvreConsists of one item. Example: Jumbo shrimp

2. Hors d’oeuvre Varies Combination of plated items with enough hors d’oeuvres for one person, about 10 small items.

3. Finger FoodsPresented on plates from which each guest serves themselves. Example: stuffed mushrooms, small tarts, and canapés.

Three hors d’oeuvre Types

Salads

Canapés(KAN-uh-pay)

- A small, open-faced sandwich that consists of two main parts: a platform, (or base) and a cushion (or topping).

Fancy Sandwiches

Fruit, cheese, meat, relish and combination trays

Garnishes for All Types of Dishes

Tips for Making Hors d’oeuvres• Keep each food item small – one to

two bites.

• Prepare flavorful items that go well with other foods being served.

• Make items attractive to the eye. They should look good alone as well as with the other foods.

Zester Mellon Baller

Vegetable Peeler Paring Knife

Fluting Knife

http://www.pillsbury.com/Recipes/ShowRecipe.aspx?rid=9897

The End