Chapter 28

C H A P T E R TWENTY-EIGHT
HORS D’OEURVES AND
CANAPÉS

“ Eating is not merely a material pleasure. Eating well gives a
spectacular joy to life and contributes immensely to goodwill and

”
happy companionship. It is of great importance to the morale.
– Elsa Schiaparelli, Italian fashion designer (1890-1973)

Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

After studying this unit 2

HORS D’OEUVRE AND CANAPÉS
 You will be able to:
– Prepare and serve a variety of cold and hot
hors d’oeuvre, including canapés
– Choose hors d’oeuvre, including canapés, that
are appropriate for the meal or event


Guidelines for Preparing
Hors d’Oeuvre 3

 They should be small, one or two bites
 They should be flavorful and well seasoned
without being overpowering
 They should be visually attractive
 They should complement whatever foods may
follow without duplicating their flavors


Cold Hors d’Oeuvre 4

 Canapés
– Tiny open-faced sandwiches
 Crudités
– Raw or slightly blanched vegetables
 Dips
– Served hot or cold as accompaniment to crudités, crackers,
chips, toasts, breads or other foods
 Caviar
– The salted roe of sturgeon fish
 Sushi and Sashimi
– Cooked or raw fish or shellfish served on seasoned rice or
alone


Canapés 5

 Base
– Breads, toasts, crackers or firm vegetables
 Spread
– Provides the flavor
– Usually flavored butter or cream cheese
 Garnish
– Can dominate or complement the spread
– Vast variety of food items can be used


Slicing Bread for Canapé
Bases 6

Bread can be sliced into several basic shapes to avoid waste.

Canapés 7

Shrimp and
Caviar Canapés

Steamed Mussel, Cream-
Cheese-Filled Endive and
Tartlet Canapés

Stuffed Egg Canapés


Crudités 8

 French word meaning “raw thing”
 Raw or slightly blanched fresh vegetables
 Almost all vegetables can be used
 Generally served with dips
 Only the freshest and best looking produce should
be used


Crudités and Dip 9


Dips 10

 Can be served hot or cold
 Accompaniments to crudités, crackers, chips, toasts,
breads or other foods
 Cold dips commonly have a base of mayonnaise, cream
cheese or sour cream
 Hot dips commonly have a base of béchamel, cream
sauce or cheese sauce


Caviar, Imported 11

 Beluga
– The most expensive, dark gray with well-separated eggs
 Osetra
– Considered by some to be the best
– Medium-sized, golden yellow to brown eggs
 Sevruga
– Quite small and light to dark gray
 Pressed
– Made from osetra or sevruga, hung and drained in cloth


Caviar, Domestic 12

 American sturgeon
– Considered to be the same quality as the imports
 Golden whitefish
– Small and very crisp roe
 Lumpfish
– Readily available and reasonably priced
 Salmon
– Eggs are large with good flavor and a natural orange
color


Sushi or Zushi Ingredients 13

– Fish
 Must be of the highest quality and absolutely fresh
– Rice
 Short-grain rice seasoned with vinegar, salt and sugar
– Seasonings
 Shoyu
– Japanese soy sauce
 Wasabi
– Sometimes called green horseradish
 Pickled ginger
– Fresh ginger pickled in vinegar
 Nori
– Dried seaweed purchased in sheets


SAFETY ALERT- Sushi,
Sashimi 14

 Raw fish and cooked rice are PHF/TTS foods
 Observe handling procedures in the Model Food
Code and local heath regulations when preparing
and serving sushi and sashimi
– Freeze fish before serving
– Chill cooked rice to 41ºF or lower


Types of Sushi 15

 Nigiri zushi
– Rice and raw fish
 Norimaki zushi
– Rice rolled in seaweed
 Fukusa zushi
– Rice wrapped in omelet
 Chirashi zushi
– Rice with fish, shellfish and vegetables


Nigiri Zushi 16

1 Forming a finger- 2 Pressing the 3 The finished sushi
shaped rice mound. fish onto the plate.
rice.


Norimaki Zushi 17

1 Preparing the
garnishes for the
sushi roll.
2 Spreading the
rice over the nori.

3 Adding the
garnishes in a row
down the middle of
the rice.

Norimaki Zushi (cont.) 18

4 Rolling the nori
around the rice and
garnishes.

5 Slicing the roll
into six pieces.


Hot Hors d’Oeuvre 19

 Filled pastry shells
– Barquettes
– Tartlets
– Éclair puffs or profiteroles
– Bouchées
 Brochettes
– Small skewers holding combinations of foods
 Meatballs


Hot Hors d’Oeuvre (cont.) 20

 Wrapped Hors d’Oeuvre
– Rumaki, Bacon-wrapped foods on a small skewer
 Filled Dough
– Phyllo, paper-thin wheat dough sheets
– Pie crust, puff pastry
– Wonton skins
 Others
– A variety of filled and/or wrapped food items including
stuffed potatoes, small fritters, chicken wings


Serving Hors d’Oeuvre 21

 May be a precursor to dinner
 Can be served as the only food offered at a banquet
 Butler service
– Trays of “passed” hors d’oeuvre are presented to the
guests on trays
 Buffet service
– Both hot and cold hors d’oeuvre can be presented on
trays displayed on a buffet table


Serving Hors d’oeuvre 22

Seared Scallops in
Hors d’Oeuvre
Spoons

Individual Servings of a
Passed Hors d’Oeuvre

Small Portions of
Soup


Buffet Presentation 23

Cold Canapé Presentation

Chapter 28

Empfohlen

Empfohlen

Weitere ähnliche Inhalte

Was ist angesagt?

Was ist angesagt? (20)

Andere mochten auch

Andere mochten auch (6)

Ähnlich wie Chapter 28

Ähnlich wie Chapter 28 (16)

Chapter 28