Download - Appetizers & Sandwiches

8/9/2019 Appetizers & Sandwiches

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APPETIZERS &SANDWICHES

APPETIZERS &SANDWICHES


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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


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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.


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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.


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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


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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


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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


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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


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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.


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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


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RELISHESRELISHES

Raw Vegetables: crudits(croo dee tays)

Pickled Items


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DIPSDIPS

Popularaccompaniments topotato chips,

crackers and rawvegetables

Thickness atpropertemperature


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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


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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


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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.


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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


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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