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Lecture Professional cooking (6/e): Chapter 23 - Wayne Gisslen

Chapter 23 - Hors d’oeuvres . This chapter deals not with first courses but primarily with special kinds of foods that are usually encountered away from the dinner table - foods that are the special domain of the pantry chef. They include finger foods such as canapés and relishes, indispensable accompaniments to receptions and parties. | Chapter 23 Hors d’Oeuvres Chapter Objectives 1. Name and describe the two principal methods of serving hors d’oeuvres at a reception. 2. Prepare canapés. 3. Prepare hors d’oeuvre cocktails and relishes. 4. Prepare dips. 5. Prepare a variety of other hors d’oeuvres, including antipasti, bruschette, and tapas. 6. Name and describe the three types of sturgeon caviar, and name and describe three other kinds of caviar. Serving Hors d’Oeuvres The two most common ways to serve hors d’oeuvres are Butler-style service - offered to guests by servers on small trays. Buffet-style service Canapés Canapés may be defined as bite-sized open-faced sandwiches. They consist of: Base Spread Garnish Canapé Bases Bread cutouts Toast cutouts Crackers Melba toast Tiny unsweetened pastry shells Profiteroles (unsweetened cream puff shells) Toasted pita wedges Tortilla chips or cups Tiny biscuits Polenta cutouts Miniature pancakes Canapé Spreads Can be as simple as softened butter or cream . | Chapter 23 Hors d’Oeuvres Chapter Objectives 1. Name and describe the two principal methods of serving hors d’oeuvres at a reception. 2. Prepare canapés. 3. Prepare hors d’oeuvre cocktails and relishes. 4. Prepare dips. 5. Prepare a variety of other hors d’oeuvres, including antipasti, bruschette, and tapas. 6. Name and describe the three types of sturgeon caviar, and name and describe three other kinds of caviar. Serving Hors d’Oeuvres The two most common ways to serve hors d’oeuvres are Butler-style service - offered to guests by servers on small trays. Buffet-style service Canapés Canapés may be defined as bite-sized open-faced sandwiches. They consist of: Base Spread Garnish Canapé Bases Bread cutouts Toast cutouts Crackers Melba toast Tiny unsweetened pastry shells Profiteroles (unsweetened cream puff shells) Toasted pita wedges Tortilla chips or cups Tiny biscuits Polenta cutouts Miniature pancakes Canapé Spreads Can be as simple as softened butter or cream cheese but can be highly flavored Spreads can be divided into three categories Flavored butters Flavored cream cheese Meat or fish salad spreads Canapé Garnish Any food item that is placed on top of the item to enhance the presentation of the canapé Vegetables, Pickles, and Relishes Fish and shellfish Meats Cheese Hard-cooked eggs Flavoring Items Lemon Parsley Tarragon Chive Anchovy Caviar Mustard Horseradish Pimento Blue Cheese Shrimp Olive Shallot Scallions Curry Capers Cocktails The term cocktail is used not only for alcoholic beverages and juices but for a group of appetizers made with seafood or fruits. Usually served on a bed of crushed ice. Examples are: Shrimp Cocktail Crab Cocktail Lobster cocktail Flaked white fish cocktail Fruit cups All served with an appropriate sauce and garnish These cover two categories of foods: Raw Vegetables Called crudités which in French means “raw” The most popular vegetables are celery, carrots and radishes Vegetables should be crisp