Ẩm thực - Chapter 23: Hors d’oeuvres

 Chapter 23Hors d’Oeuvres 1Chapter Objectives1. 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.2Serving Hors d’OeuvresThe two most common ways to serve hors d’oeuvres areButler-style service - offered to guests by servers on small trays.Buffet-style service 3CanapésCanapés may be defined as bite-sized open-faced sandwiches. They consist of: Base SpreadGarnish4Canapé BasesBread cutoutsToast cutoutsCrackersMelba toastTiny unsweetened pastry shells Profiteroles (unsweetened cream puff shells)Toasted pita wedgesTortilla chips or cupsTiny biscuitsPolenta cutoutsMiniature pancakes5Canapé SpreadsCan be as simple as softened butter or cream cheese but can be highly flavoredSpreads can be divided into three categoriesFlavored buttersFlavored cream cheeseMeat or fish salad spreads6Canapé GarnishAny food item that is placed on top of the item to enhance the presentation of the canapéVegetables, Pickles, and RelishesFish and shellfishMeatsCheese Hard-cooked eggs7Flavoring ItemsLemonParsleyTarragonChiveAnchovyCaviarMustardHorseradishPimentoBlue CheeseShrimpOliveShallotScallionsCurryCapers8CocktailsThe 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 CocktailCrab CocktailLobster cocktailFlaked white fish cocktailFruit cupsAll served with an appropriate sauce and garnish9These cover two categories of foods:Raw VegetablesCalled crudités which in French means “raw”The most popular vegetables are celery, carrots and radishesVegetables should be crisp and well chilledUse the freshest, most attractive vegetables possiblePickled ItemsItems like dilled cucumber pickles, gherkins, olives, watermelon pickles, pickled peppers, sliced beets.All items should be well chilled and attractively presentedRelishes10DipsSavory dips are popular accompaniments to potato chips, crackers, and raw vegetablesA proper consistency is important for any dip. Proper consistency means thickness at serving room temperature11Miscellaneous Hors d’OeuvresA great variety of foods can be served as hors d’oeuvres: any foods that can be eaten with the fingers and or speared with a tooth pick 12AntipastoItalian cuisine is particularly rich in hors d’oeuvres or antipasti, as they are called. Many menus of Italian-style restaurants offer a cold plate of antipasti, or assorted flavorful tidbits.Can include:Cured meatsSeafood itemsCheesesHard-cooked eggsRelishesMushrooms and other vegetablesCooked dry beans13BruschettaBruschetta is a slice of Italian bread, tossed, rubbed with crushed garlic, and drizzled with olive oil.Served with toppings, the most common of which is seasoned, diced fresh tomatoes.14TapasSpanish tapas are small food items intended to be eaten with wine, usually in bars or taverns.In Spanish, it literally means “lid.”15CaviarCaviar is salted roe, or eggs, of the sturgeon.In the U.S. or Canada a product labeled as caviar must be from sturgeon. If it is the roe of another fish, it must be labeled as such (e.g. whitefish caviar)Russia and Iran are the world’s most important caviar producers.16Amuse BoucheIs a tiny appetizer or hors d’oeuvre offered, compliments of the chef.Usually in more expensive restaurants.Nearly anything can be served as amuse bouche: salads, soups, canapés, fish, and vegetables.17Clip art images may not be saved or downloaded and are only to be used for viewing purposes.Copyright ©2007 John Wiley & Sons, Inc.18