Unit 30: Hors doeuvre

and Appetizers
A first impression for guests, it is
vital that the appetizers be
prepared well

American Culinary Federation: Culinary Fundamentals.

2006, Pearson Education, Upper Saddle River, NJ

07458. All Rights Reserved.

American Culinary Federation: Culinary Fundamentals.

2006, Pearson Education, Upper Saddle River, NJ

07458. All Rights Reserved.

What Are Hors doeuvre and

Appetizers?
One- or Two-bite, stimulating,
easy-to-eat foods, generally
served before a meal, or at a
cocktail party
Can be a showcase item
Can be savory or desserts
Must be fresh, crisp, clean-tasting, and
non-messy, especially if they are passed
American Culinary Federation: Culinary Fundamentals.

2006, Pearson Education, Upper Saddle River, NJ

07458. All Rights Reserved.

Hors doeuvre
Translates to outside
the work
Served separately from a
meal
Serve hot, cold, finger
foods, passed or plated
Should be stimulating to
the appetite
Cooked carefully
Seasoned well
Flavors balanced
American Culinary Federation: Culinary Fundamentals.

Fresh
Eaten in one or two bites
Attractive
Complimentary to what is
to come

2006, Pearson Education, Upper Saddle River, NJ

07458. All Rights Reserved.

Types of Hors doeuvre

Finger foods and crudits
with dips
No bones, no greasy foods,
no skewers
Canaps are:
Bread-based appetizers
Like a sandwich, they have a
bread, spread, filling, and garnish
Cut into any shape for visual
stimulation
American Culinary Federation: Culinary Fundamentals.

2006, Pearson Education, Upper Saddle River, NJ

07458. All Rights Reserved.

Hot/Cold Appetizers

Cold, served with a dip and a sauce

Some presented on ice
With a dip
Served two or more per person
Can be presented in pastry
May be passed or plated
Function will dictate the style of food and how it
is served
Asset ID: 50291328

American Culinary Federation: Culinary Fundamentals.

2006, Pearson Education, Upper Saddle River, NJ

07458. All Rights Reserved.

Traditional Appetizers

Italian, antipasto
Spanish, tapas
French, hors doeuvre varis, on a ravier
Russians serve zakuski boards
Mediterraneans serve mezze
In Latin America, antojitos

American Culinary Federation: Culinary Fundamentals.

2006, Pearson Education, Upper Saddle River, NJ

07458. All Rights Reserved.

Caviar
Very luxurious
Named for the breed of sturgeon it is
obtained from
Prized for centuries, from the Caspian and
Black Sea area (most prized)
Becoming very rare
Known as berries, blended with the correct
amount of salt, sometimes blended with
other types of roe
American Culinary Federation: Culinary Fundamentals.

2006, Pearson Education, Upper Saddle River, NJ

07458. All Rights Reserved.

Caviar (continued)
The U.S. raises paddle fish and
salmon to obtain roe
Served in a small bowl on ice
Wooden or bone spoons
Toast points, unsalted butter,
lemon, chopped egg, sour cream,
and blini
Most always served with ice-cold
vodka
American Culinary Federation: Culinary Fundamentals.

2006, Pearson Education, Upper Saddle River, NJ

07458. All Rights Reserved.

Appetizers

Usually first course

Introduction to a meal
Can be an entire meal
Traditional offerings
are giving way to
lighter fare

American Culinary Federation: Culinary Fundamentals.

Service points
Appropriate portion
size
Season carefully
Special presentations
Serve at the correct
temperature
Garnishes that
heighten appeal
2006, Pearson Education, Upper Saddle River, NJ
07458. All Rights Reserved.

American Culinary Federation: Culinary Fundamentals.

2006, Pearson Education, Upper Saddle River, NJ

07458. All Rights Reserved.