Hors d’ Oeuvres

Hors d’ Oeuvres
⚫ Translates “outside
the work.”
⚫ “Foods served apart
from the meal.”
⚫ Creative, light, bite
sized items.
 Types Of Hors d’ Oeuvres

⚫ Hot – Sausages, smoked fish/meat, Potato

Napoleon (caviar & sour cream).
⚫ Cold – Pates, oysters, cheeses, crudités.
⚫ Finger food – Empanadas, wontons, Quail
Scotch eggs.
⚫ Canapés – 1 to 2 bites; open faced
(composed hors d’ oeuvres).
Service Styles
Passed/Butler Style

Stationary/Buffet
 International
⚫ Britain: starters.
⚫ America: appetizers.
⚫ France: hors d’oeuvres.
⚫ Cantonese: dim sum.
⚫ Mexico: antojitos.
⚫ Spain: tapas.
⚫ Greece: mezzes.
⚫ Italy: antipasto.
⚫ Russian: rakuski.
 Canapés
⚫ French for
sofa/couch.
⚫ 1 – 2 bites, open
faced.
 Canapés Components

▪ Base
▪ Spread
▪ Topping
▪ Garnish
 Base
⚫ Traditionally bread
a) White, wheat,
pumpernickel
b) Soft bread, toasted
⚫ Crackers
⚫ Profiteroles
⚫ Vegetables/fruit
⚫ Must be strong enough to
support.
 Spread
⚫ Compound butters.

⚫ Flavored cream cheese,

mayonnaise.

⚫ Bound salads – eggs,

chicken, (must be fine cut).
 Toppings
⚫ Can be main flavoring or accompaniment.
⚫ Must harmonize with other flavors.
⚫ Mousse, charcuterie(smoked fish/meat).
⚫ Cheese, vegetables, fruit.
 Garnish
⚫ Caviar, capers, chives,
salmon, roe, nuts,
fruit.
⚫ Must harmonize, be
proportional, and be
consistent in size and
placement.
 Prep
⚫ Complete all mise en
place.
⚫ Store at proper
temperatures.
⚫ Adhere to a
production schedule.
Sandwich?
 Types of Sandwiches

⚫ Closed- Two pieces of bread with

filling in between can be grilled or
fried

⚫ Open-Faced-Spread and fillings are

added to top on one or both pieces
of bread
• Triple Decker- Three pieces
of bread with fillings
between each layer

• Finger Sandwiches- small

fancy closed sandwiches in
shapes with crusts cut off or
assorted sandwiches

• Wraps-Flat breads wrapped

around fillings
 Bread

⚫ 4 main purposes
⚫ Packaging
⚫ Economical filler
⚫ Nutrition
⚫ Flavor and color
 Choosing Bread
⚫ It should not overpower the filling of the
sandwich
⚫ Should not be so soft that it tears when
spread is applied
⚫ Should not be tough where it is difficult to
chew
⚫ Pullman Loaf- Most common- Example-
Wonder bread
 Spreads
⚫ Flavor and Moisture
⚫ Richness
⚫ Binders
⚫ Moisture Barriers
 4 Main types of spreads
⚫ Mayonnaise-
⚫ Salad Dressing- Miracle Whip
⚫ Butter- Avocado butter
⚫ Variety spreads- Hummus, pesto, cream
cheese
 Fillings
⚫ The main ingredient in
the sandwich
⚫ Meat, pork, sausage,
poultry, seafood, cheese,
bound salad, vegetables
and fruits
 Garnishes
⚫ Increase the visual
appeal
⚫ Raw veggies
⚫ Olives
⚫ Fruit
⚫ Side salad
⚫ Pickle spears
 Create your own sandwich
⚫ Using what you just learned about sandwiches make up
your own sandwich.
⚫ Be creative and make sure you have all 4 components to
the sandwich- bread, filling, spread and garnish
⚫ Make sure you have different flavors smoky, savory,
tangy, sweet, salty, etc…
⚫ Make sure your sandwich is nutritious a good mix of
fruit, vegetables, bread, meat, dairy
⚫ Draw a picture of what your sandwich would look like
and how you would plate it on a plate to serve
⚫ Fill out a market order with the ingredients you will need
for your sandwich.
 Presentation
⚫ Eye appealing and
creative.
⚫ Harmonizing flavors
and colors.
⚫ Simplicity / elegance.