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Lecture Professional cooking (7/E): Chapter 23 - Gisslen

Chapter 23 - Hors d’oeuvres . This chapter deals not with first courses but primarily with special kinds of foods that are usually encountered away from the dinner table - foods that are the special domain of the pantry chef. They include finger foods such as canapés and relishes, indispensable accompaniments to receptions and parties. | Chapter 23 Hors d’ Oeuvres Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Hors d’Oeuvres The pantry or Garde Manger department is generally responsible for the small food items known as appetizers or hors d’oeuvres. The function of these foods is to enliven the appetite before dinner, often to the accompaniment of drinks, so they are generally small in size and spicy or piquant in flavor. Hors d’Oeuvres Appetizer The first course of a multicourse meal. Hors d' Oeuvres The finger foods served at receptions and with cocktails Serving Hors d’Oeuvres The two most common ways of serving hors d’oeuvres are: Butler-style Hors d’oeuvre selections are offered to guests by service staff carrying small trays as they pass among the assembled group Buffet-style Hors d’oeuvres are arranged attractively on one or more tables, and guests help themselves. Canapés Canapés may be defined as bite-size open-faced sandwiches. Canapés are perhaps the most . | Chapter 23 Hors d’ Oeuvres Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Hors d’Oeuvres The pantry or Garde Manger department is generally responsible for the small food items known as appetizers or hors d’oeuvres. The function of these foods is to enliven the appetite before dinner, often to the accompaniment of drinks, so they are generally small in size and spicy or piquant in flavor. Hors d’Oeuvres Appetizer The first course of a multicourse meal. Hors d' Oeuvres The finger foods served at receptions and with cocktails Serving Hors d’Oeuvres The two most common ways of serving hors d’oeuvres are: Butler-style Hors d’oeuvre selections are offered to guests by service staff carrying small trays as they pass among the assembled group Buffet-style Hors d’oeuvres are arranged attractively on one or more tables, and guests help themselves. Canapés Canapés may be defined as bite-size open-faced sandwiches. Canapés are perhaps the most traditional and also the most modern of hors d’oeuvres. Most canapés consist of three parts: Base Spread Garnish Canapés Base Canapé bases may be made from several items. Bread cutouts Toast cutouts Crackers Melba toasts Tiny unsweetened pastry shells (short dough, phyllo dough, or other pastry) Profiteroles (miniature unsweetened) Cream puff shells (p. 1025) Toasted pita wedges Tortilla chips or cups Tiny biscuits (split in half) Polenta cutouts Miniature pancakes Canapés For canapés, trim the crusts from a pullman loaf. With a serrated knife, cut the loaf horizontally into thin slices. Bread slices for canapés can be cut into several basic shapes with no waste. Base Base Canapés Canapé spreads may be as simple as butter or softened cream cheese. It is better to use a more highly flavored spread. Sharp or spicy flavors are better for stimulating the appetite. The spread should be thick enough to cling well to the base so the garnish sticks to it without falling off.