COLD HORS

D’OEUVRES &
APPETIZERS
1. History
2. Definition
3. Types
Definition
Hors d'oeuvres (pronounced "or-DERVS") are small
one- or two-bite items that are served before dinner,
usually accompanied by cocktails. As well, hors
d'oeuvres may be served at a cocktail party where a
full dinner is not being served. Hors d'oeuvres can be
served at a table or passed on trays among guests.

 2 Types of Service Hors d’oeuvres 

1.Butler Style: Hors d’oeuvre selections are offered to
guests by service staff carrying small trays as they
pass among the assembled group
2.Buffet Style: Hors d’oeuvres are arranged
attractively on one or more tables, and guests help
themselves.
4 Types of Hors d’Oeuvres
1.Finger foods or Small Hot Appetizers or
Hors d'oeuvre : Finger food is small food that
is held by fingers to eat it, without using tools
such as forks, spoons, chopsticks, or other
tools
2.Crudités with Dips: French appetizer consists
of whole or cut vegetables and served with
Dips as a dressing or sauces
3.Canapés: The small size of open sandwiches
(without cover), they have a base, spread, and
garnish ( major part and small tidbit garnish)
4.Petit Fours or Sweet hors d’oeuvres: The
small size of a variety of cakes, pastries
product or sweets.
 1. Finger Foods or
Hot Hors d’oeuvres
• French: Quiche, Vol au vent, Escargot Bourguignon, etc.
• Italian: Bruschetta, Crostini, Mini Pizza, Fried Calamari, etc.
• Arabic: Kibbeh, Shish Kebab, Fatayer, Falafel, Sambousa, etc.
• Indonesian: Tahu isi, Lumpia, Sosis Solo, Pastel, Panada, Risol,
etc.
• Indian: Samosa, Chicken Tandoori, Vegetable Pakoras, Chicken
Tikka, Baida Roti, etc.
• Thailand: Thai Fresh Spring Roll, Thai Fish Cake, etc.
• The Popular Finger Foods: Cheese Fritter, Chicken Pandan,
Stuffed mushroom, Roasted Chicken Wing with BBQ sauce, Deep
Fried Chicken Wing, Bitterballen, Spring Roll, Dim Sum, Curry Puff,
Espanadas, Spinach Turn Over, Spanakopita Triangles,
Chimichanga, Chicken Nugget, Fish Finger, Potato Croquette, etc.
2. Crudites with Dips
• French appetizer consists of whole or cut
vegetables and served with Dips as a dressing or
sauces.
3. Canapes
• The small size of open sandwiches (without cover),
they have a base, spread, and garnish ( major part and
small tidbit garnish).
4. Petit Fours or • The small size of a variety of cakes, pastries
product or sweets
Sweet  Hors • E.g. Fruit tartlet, Poured fondant cake,
d’Oeuvres Sachertorte, Chocolate praline, Eclair, Profiterole, 
Mousse cake, Baklava, etc.