Unit Five - Hors Doeuvres

Unit Five: Hors d’ oeuvres
Appetizers, Gelatin, Savory Mousse
©2012 The Culinary Institute of America. All rights reserved.

Unit Five Objectives
Based upon lectures, assigned readings and instructor’s demonstrations, you should, by the end of this topic, be able to…
• list the main varieties of cold hors d’oeuvres and give an example of each
• list and define, the guidelines for preparing reception foods.
• define “canapés,” and explain their four basic components.
• compare and contrast appetizers and hors d’oeuvres
• identify composed hors d’ oeuvres s including canapés, profiteroles, tartlet’s
and barquettes.
• Compare and contrast egg whites, egg yolks and whipped cream for use in cold
savory mousse
• Identify the three components needed to make a cold savory mousse
• Discuss the role of binder in cold savory mousses
• Explain why gelatin is the common binder used in a mousse
©2012 The Culinary Institute of America. All rights reserved. 2

Hors d’oeuvres
Definition:
• A one or two bite food served before a meal or event.
• Usually passed and should not require a knife or fork
• Sets the tone for the event as well as the meal to follow.
• Stimulates the appetite.
• French for “outside the work”

Types of Hors d’oeurves
• Passed -Hot or Cold- (Butler service)

• Canapés
• Stationary- (i.e. crudité, dips, platters)
• Spoons
• Interactive Stations

Passed Hors d’ Oeuvres
Butler Style, “Finger Foods”
• Easy to pick up.

• Fingers should remain clean.
• Toothpicks, skewers, small paper cup and
spoons are some suggested forms of serving.

Canapés
Definition:
• A one or two bite open face
sandwich; Scandinavian in origin.
• Four basic components
• Wide range of possibilities and flavor profiles

Components of a Canapé
• Base- Usually starch based such as a cracker,

toast, barquette, tartlette, pancakes, polenta cake etc
• Spread- usually a form of fat; gives moisture and adhesion
to canapé; maintains the crispness of the base
• Main Item (Body)- main flavoring component. Ex:
shrimp/shellfish, duck, beef, chicken mousse vegetables
• Garnish- should compliment the main flavor component.
If something is rich, garnish with something acidic

Base for Canapes…….
Mini pancake
Profiterole

Spoons
• Can hold moist foods such as ceviche

• Can be prepared in advance.
• Need to provide a place to discard the spoons – can
be expensive if they are “lost”
• Biodegradable spoon are also an excellent option in
terms of presentation and sustainability but they can
be expensive

Stationary Items
• Crudité- translates to “eaten raw”. Usually refers to vegetables eaten with a dip.
High fiber and green vegetables are best blanched slightly and shocked thoroughly
before serving.Can be cost effective
• Cheese Board
• Cold Cuts
• Fruit Platters
• Dips
• Hummus
• Tapenade
• Brandade
• Guacamole

Interactive
• Cooking, carving or assembling on a station in the

room where the event is taking place.
• An “Action Station.” There is a primal attraction to
cooking over fire – clients love it!
• Omelet Station
• Oyster bar
• Pasta Station
• Can be labor intensive but you can charge more to the
client.
International Categories
• Zakuska- (Russian)- caviar, blinis,

smoked fish and oysters, meat filled pastries
etc.
• Meze- (Eastern Mediterranean)
Hummus, Taramasalata, Dolmades
• Sushi/Sashimi- (Japanese)
• Dim Sum- (Chinese)

Antipasto
Italian Cuisine is particularly rich in hors d’oeuvres or antipasti, as they are

called. Many menus of Italian-style restaurants offer a cold plate of antipasti,
or assorted flavorful tidbits.
Antipasti – means “before pasta”
Can include:
• Cured meats
• Seafood items
• Cheeses
• Hard-cooked eggs
• Relishes
• Mushrooms and other vegetables
• Cooked dry beans
Tapas
• Spanish tapas are small food items intended to

be eaten with wine, usually in bars or taverns.
• In Spanish, it literally means “lid.”
• Must be served in a social environment

How Much To Prepare?
• Average 5-8 / 8-12 hors d’oeuvres per person

per hour.
Consider:
• Budget
• Date and Time- is it a reception or “standing meal”
• Length of Event
• Gender / Age
• Dietary Restrictions

Gelatin
Gelatin is a protein produced by

partial hydrolysis of collagen extracted from
the bones, connective tissues organs, and some
intestines of animals such as domesticated
cattle and pigs

Gelée
• A gelatinous stock made with items high in

collagen, like (snouts, knuckles, cartilage,
connective tissue, cooked for about 12 hours)

Aspic
• Clear coating sauce

• Made by clarifying gelatinous stocks or by
adding enough gelatin to achieve desired
strength to clear juices, or essences
• After making the aspic, temper it over an ice
water bath until it thickens
• It can now be used for coating

Aspic – preserves flavor, appearance and is a natural
binder

Types of Gelatin
• Powder: most commonly used

• Sheets: 7 equal 1 oz. powder
• Savory Mixes: flavored powder form
• Agar-Agar: made from seaweed; not a true
gelatin; considered a gelling agent or
vegetarian gelatin

Reconstituting Gelatin Powder
• Determine gelatin strength

– Delicate: 1/4 oz / pint (slicing not required)
– Coating: 1/2 oz / pint (edible Chaud-froid)
– Sliceable: 1 oz / pint, when sliced (pâté en croûte,
head cheese)
– Firm: 1 1/2 oz /pint (Chemisé or underlayment on
plate or platter to prevent reaction of food and
metal
– Mousse: 2 oz / pint (used in mousse)
• Accurately measure
liquid and weigh
gelatin powder
• “Rain” granules onto
room temperature
liquid

• “Bloom”: allow five

or ten minutes for
gelatin to hydrate
• Dissolve gelatin over
double boiler until
110-140˚F
(evaporation occurs
above 140˚ F)
Cold Savory Mousses
• The French word mousse literally means

“foam” or “froth”
• Mousses are always served cold
• Three basic elements of a mousse:
– Base
– Binder
– Aerator

The Base
• Savory items are pureed until very smooth.

• May need to add a liquid to adjust consistency
• Base consistency should be that of a pastry
cream before adding binder and aerator

The Binder
• Gelatin is the binder used in a mousse

• In some cases, the base product has enough
body and bind to hold the mousse together
without an additional binder
• The key is to have the proper balance of binder
and base so that the mousse will keep a distinct
shape when chilled without melting or sagging
but also without being rubbery because there is
too much binder
The Aerator
• Aerators give mousses their frothy texture

• For maximum volume, add about one-third the
total amount of aerator first to make it easier to
fold in the remaining two-thirds
• Aerators include:
– Beaten egg whites
– Whipped cream

Basic Formula for a Mousse
• Base – 2 pounds
• Binder – 1 ounce (if required by recipe)
• Liquid – 1 cup (to bloom gelatin)
• Aerator – 2 cups

Unit Five - Hors Doeuvres

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Unit Five: Hors d’ oeuvres

Appetizers, Gelatin, Savory Mousse

©2012 The Culinary Institute of America. All rights reserved.

©2012 The Culinary Institute of America. All rights reserved. 2

©2012 The Culinary Institute of America. All rights reserved. 3

• Passed -Hot or Cold- (Butler service)​

©2012 The Culinary Institute of America. All rights reserved. 4

• Easy to pick up.​

©2012 The Culinary Institute of America. All rights reserved. 5

©2012 The Culinary Institute of America. All rights reserved. 6

• Base- Usually starch based such as a cracker,

©2012 The Culinary Institute of America. All rights reserved. 7

©2012 The Culinary Institute of America. All rights reserved. 8

• Can hold moist foods such as ceviche

©2012 The Culinary Institute of America. All rights reserved. 9

©2012 The Culinary Institute of America. All rights reserved. 10

• Cooking, carving or assembling on a station in the

• Zakuska- (Russian)- caviar, blinis,

©2012 The Culinary Institute of America. All rights reserved. 12

Italian Cuisine is particularly rich in hors d’oeuvres or antipasti, as they are

• Spanish tapas are small food items intended to

©2012 The Culinary Institute of America. All rights reserved. 14

• Average 5-8 / 8-12 hors d’oeuvres per person

©2012 The Culinary Institute of America. All rights reserved. 15

Gelatin is a protein produced by

©2012 The Culinary Institute of America. All rights reserved. 16

• A gelatinous stock made with items high in

©2012 The Culinary Institute of America. All rights reserved. 17

• Clear coating sauce

©2012 The Culinary Institute of America. All rights reserved. 18

©2012 The Culinary Institute of America. All rights reserved. 19

• Powder: most commonly used

©2012 The Culinary Institute of America. All rights reserved. 20

• Determine gelatin strength

©2012 The Culinary Institute of America. All rights reserved. 22

• “Bloom”: allow five

• The French word mousse literally means

©2012 The Culinary Institute of America. All rights reserved. 24

• Savory items are pureed until very smooth.

©2012 The Culinary Institute of America. All rights reserved. 25

• Gelatin is the binder used in a mousse

• Aerators give mousses their frothy texture

©2012 The Culinary Institute of America. All rights reserved. 27

©2012 The Culinary Institute of America. All rights reserved. 28

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• Passed -Hot or Cold- (Butler service)

• Easy to pick up.