JULY 12 ,2017

HORS D’ OEUVRES
 OBJECTIVE:

TO IDENTIFY THE DIFFERENT

TYPES OF HORS D’ OEUVRES
ESSENTIAL QUESTIONS:

1. What are the 5 types of hors d’ oeuvres?

2. Where does hors d’ oeuvres usually

made from?

3. What are the different kinds of cold hors

d’ oeuvres?
 ANSWERS:
1. ANTIPASTO, CAVIAR,BRUCHETTA,AMUSE
BOUCHE,TAPAS

2. IT IS A COMBINATIONOF
CANAPES,OLIVES,STUFFED CELERY,PICKLED
RADISHES AND FISH.
3. PLATE OF HORS D’ OEUVRES, GRISSON PLATTER,
HORS D’ OEUVRES PLATTER, ASSORTED HORS D’
OEUVRES, RICH HORS D’ OEUVRES
 HORS D’ OEUVRES

A small number of food historians believe that the tradition may

have begun in Russia, where small snacks of fish, caviar and meats
were common after long travels. However, it may be that the
custom originated in China, possibly coming through Steppes, into
Russia, Scandinavia, France and other European countries. The
tradition may have reached Italy, Greece and the Balkan nations
through Russia or Persia. 
 HORS D’ OEUVRES
in French means "outside the work"—that is, "not part of
the ordinary set of courses in a meal". A small dish served
before a meal.[3] Some hors d'oeuvres are served cold, others
hot.[4] Hors d'oeuvres may be served at the dinner table as a
part of the meal, or they may be served before seating.
Formerly, hors d'oeuvres were also served between courses.
The term appetizer is a synonym for hors d'oeuvre.
 W H E N TO S E RV E H O R S D ’
OEUVRES
Wedding Receptions -This gives the wedding guests plenty of
time to socialize with light hors d’oeuvres and drinks while they’re
waiting for the newlyweds to arrive. 
Cocktail Parties - Whether you’re planning a formal or casual
cocktail party, your guests will enjoy having hors d’oeuvres
Corporate Events- employees and guests will enjoy having
something to nibble on between meetings, or before dinner.
 PREPARATION
In restaurants or large estates, hors d'oeuvres are prepared in
a garde manger which is a cool room. Hors d'oeuvres are often
prepared in advance. Some types may be refrigerated or frozen and
then precooked and then reheated in an oven or microwave oven  as
necessary before serving. Hors d'oeuvres before a meal may be
rotated by waiters or passed. Stationary hors d'oeuvres served at the
table on a tray may be referred to as table hors d'oeuvres or as buffet
style. Passed hors d'oeuvres provided by servers are part of butler
style service or butlered hors d'oeuvres.
 DIFFERENT HORS D’ OEUVRES

Antipasto

Includes cured meats, seafood items, cheeses,

eggs, relishes and other vegetables.
 BRUSCHETTA

Slice of Italian bread that is toasted, rubbed

with brushed garlic and drizzled with olive oil,
served with toppings like canapes.
 TAPAS

A small food item intended to be

eaten with wine or other drinks
usually in bars.
 CAVIAR

is a delicacy consisting of
salt-cured fish-eggs.
 AMUSE BOUCHE

Anything that can be served in a tiny

portion can be served as an amuse
bouche like salads, soups and little
portions of meat fish and vegetables
with few drops of sauce and garnish.
T W O WAY S TO S E RV E D H O R S
D’ OEUVRES

Hot and
Cold
 HOT HORS D’ OEUVRES

Are served between the soup and fish course. In today’s

shortened menus , they are often served instead of entrée. The
size and richness depend upon the composition of the menu.
Many hot hors d’ oeuvres are suited for serving a small ala
carte dishes and usually describe as hot dish.
 COLD HORS D’ OEUVRES

Should stimulate the appetite and therefor

should always be served at the first course of the
menu. There are five types of cold hors d’
oeuvres.
 P L AT E O F H O R S D ’ O E U V R E S

Consist of shrimps, smoked beef and

pouched eggs. Spanish sardines, lettuce and
sauce can be served at the side.
 GRISSON PLATTER

Consist of ham, smoked beef and

peppered ham. Sauce can be served at the
side.
HORS D’ OEUVRES PLATTER

A well presented platter with a limited choice of

simple or expensive foods. The basic rule is,”
small quantity but big in quality”. Consist of
shrimps with jelly, asparagus tip with
mushrooms sardines with onion rings, tomatoes
stuffed with salad and chicken loaf.
 A S S O RT E D H O R S D ’ O E U V R E S

Can be served in special portion

platters with dishes and serving cart.
RICH HORS D’ OEUVRES
Still a classical form of presentation.
Lobster should always be included.
The hors d’ oeuvres dish system in
conjunction with a silver platter can
be used, but it is also possible to
arrange the center pieces on a silver
platter covered with meat jelly and
served with accompaniments in a
small separate bowls or containers.
Thank you!