Module 3

St. Paul College of Ilocos Sur

Institute of Culinary Arts
This definition/explanation of the hors d’oeuvre, was
presented by Escoffier in one of his earlier books.
Hors d’oeuvre is a French expression and its true
definition is a preparation served outside of the menu
proper, at the beginning of the meal before the main
course. It comes from the French term outside (hors) and
goes back to the early times when at banquets, the
appetizer (hors d’oeuvre) was served in a separate room
(ante chamber/room) while the guests assembled and
waited for the arrival of the host and the chief guest.
o Hors d’oeuvre or appetizer as it is called in
English can be described as a small tidbit,
which should be light, delicate attractive
and tasty.
o An hors d’oeuvre can be either in the solid
form (appetizer) or in the liquid form
(aperitif) which may be an alcoholic or non-
alcoholic beverage.
o Literally means “outside the work”
o Food is being served separately from the meal –
either before the meal or at a time when a meal is
not being served; i.e. Cocktail Reception
o Mat be served either hot or cold
o Creative, artistic and modern in presentation
o Main goal is to tease the taste beds and perk up the
appetite
A canapé is a type of hors d’ oeuvre, a
small, prepared and often decorative
food, consisting of a small piece
of bread (sometimes toasted), puff
pastry, or a cracker topped with some
savory food, held in the fingers and
often eaten in one bite.
o Bite sized “open faced sandwiches” consists of tiny
portions of food presented on bases of bread, toast or
easily handled and eaten.
o Always served cold or at room temperature
o The French used the word 'canapé' for the couch,
rather than the curtain. Some thought a piece of toast
topped with a savory food looked like a couch (canapé)
and so the word took on an additional meaning in
French, and we have now borrowed the word into
English.
o The French started offering canapés to their guests
in the 18th century, and the English adopted the
practice at the end of the following century.
o Because they are often served during cocktail hours,
it is often desired that a canapé be either salty or
spicy, in order to encourage guests to drink more.
A canapé may also be referred to as finger food,
although not all finger foods are canapés.
They are designed as a party food; they
allow greater fluidity of your guests as
they can be eaten sitting, standing and
chatting. This allows the conversation –
and the champagne – to flow!
1. Base
2. Spread/Filling
3. Main Item
4. Garnish
o It holds the spread and the garnish. Crackers
and toasts are firmer and give a pleasing
texture and crispiness to the canape.
o The base can be made of bread cutouts, toast
cutouts, crackers, melba toast, unsweetened
pastry shells, tortilla chips, miniature
pancakes and cucumbers.
It is placed on top of the base so the
garnish sticks to it without falling off.
Examples:
o Flavored butter
o Cream Cheese
o Meat, Fish or Chicken Spread
o Mayonnaise
It is the starting point for seasoning
and garnishes.
Examples:
o Smoked Fish o Sausages
o Sliced Beef o Shrimp
o Ham
The garnish is any food item or
combination of items placed on top
of the spread which usually gives
color, design and texture or flavor
accent to the canape.
o Vegetables
o Seafood Items
o Meat
o Cheese or Hard Boiled Eggs
Vegetables – pickles and relishes
are the usual food items used to
decorate appetizers, like Radish
slices, pickled onions, tomatoes,
olives, chutneys, Parsley, Asparagus
tips, cucumber slices
o Seafood Items – Smoked oysters,
smoked salmon, Shrimp, Caviar,
tuna flakes, Sardines and lobster
chunks
o Meat – Ham, bacon, Salami,
Roast beef, Chicken, Turkey
o Cheese or Hard Boiled Egg slices –
You can also use grated, cubes or fried
cheese. You can also either use a hard
boiled egg or quail egg.
 GOOD MISE EN PLACE IS ESSENTIAL
In making canapes especially for large
functions, all bases, spreads and
garnishes must be prepared ahead of
time so that final assembly may go
quickly and smoothly.
 ASSEMBLE AS CLOSE AS POSSIBLE TO
SERVING TIME
Bases quickly become soggy, and spreads and
garnishes dry out easily. After placing them in
a tray, cover them lightly with plastic and held
for a short time under refrigeration. Safe food
handling and storage must be observed.
SELECT HARMONIOUS FLAVOR COMBINATIONS IN
SPREADS AND GARNISH SUCH AS:
o Mustard and ham o Tuna salads and
o Lemon butter and capers
caviar o Anchovy butter,
o Pimiento cream hard boiled egg
cheese and slice and olive.
sardines
 MAKE SURE THAT ONE OF THE
INGREDIENTS IS SPICY IN FLAVOR
o A bland canape has little value
as an appetizer
USE HIGH QUALITY INGREDIENTS
o Leftover can be used for
canapes, but they must be
carefully handled and stored to
retain freshness.
 KEEP IT SIMPLE
Simple meat arrangement are more
attractive than extravagant one,
make sure that canapes hold
together and do not fall apart on
the guest hands.
 ARRANGE CANAPES CAREFULLY AND
ATTRACTIVELY ON TRAYS
o Each tray should carry an assortment
of flavor and textures, so there is
something for every taste.