2. Cold Hors D’oeuvres
• Canapé: tiny open faced sandwiches
• Base
• Breads: Pullman loaf, brioche, pate a choux, crostini
• Vegetables: endive, cucumber, tomatoes, potatoes
• Proteins: hard boiled egg,
• Spread
• Mayonnaise based: aioli, dressing
• Jams & Jellies
• Purees: vegetable or protein
• Main Component – The main flavor profile
• Garnish – compliment, complete & compatible
ChefMichaelScott
LeadChefInstructorAESCA
Boulder
3. Hot Hors D’oeuvres
Logistics of serving hot hors D’oeuvres
• Temperature control – sanitation & product quality
• Handling – are utensils needed or can they be picked up by hand
• Safety for guest – very hot food can be dangerous
Examples
• Filled pastry shells
• Brochettes or skewers i.e. rumaki
• Hot dips served with dipping item
• Items held in chafing dishes i.e. meatballs
• Stuffed wrappers i.e. dolmas, wantons
• Hot beverages i.e. shooters (burn warning)
ChefMichaelScott
LeadChefInstructorAESCA
Boulder
4. Other Hors D’oeuvres
• Dips
• Must include item to be dipped
• Hot or cold
• Crudité and Cheese platters
• Raw bar
• Danger raw shellfish may cause illness
• Temperature control
ChefMichaelScott
LeadChefInstructorAESCA
Boulder
5. Assembling Hors D’oeuvres
• Utilize mass production methods when possible
• Should be easy for the guest to eat, one or two bites
• Structurally sound, should not fall apart when picked up
or eaten
• Holding product
• Can they be assembled in advance
• Are components best when added last minute
No bare hand contact with ready to eat foods –
gloves must be worn or a Variance must be
applied for.
ChefMichaelScott
LeadChefInstructorAESCA
Boulder
6. Serving Hors D’oeuvres
Butler style AKA Passed
• Easy to pick up
• Disposing of utensils properly
• Replenishing trays – how to keep them clean
• Guests should be able to pick up without touching others
Buffet AKA Placed
• Placement and flow
• Replenishing
• Use serving utensils
• Best for dips, crudités and cheese platters
ChefMichaelScott
LeadChefInstructorAESCA
Boulder
