Appatizer, Hors d 'ouvres & Canape: www.chefqtrainer.blogspot.com
•
8 gostaram•1,666 visualizações
PDF Presentation - Culinary Training Program 27
Recomendados
Mais conteúdo relacionado
Mais procurados
Mais procurados (20)
Semelhante a Appatizer, Hors d 'ouvres & Canape: www.chefqtrainer.blogspot.com
Semelhante a Appatizer, Hors d 'ouvres & Canape: www.chefqtrainer.blogspot.com (20)
Mais de Culinary Training Program
Mais de Culinary Training Program (20)
Último
Último (20)
Appatizer, Hors d 'ouvres & Canape: www.chefqtrainer.blogspot.com
- 2. www.facebook.com/delhindra Hors d' Oeuvres & Appetizers
- 3. Hors d' Oeuvres & Appetizers www.facebook.com/delhindra A First Impression for guests, it is vital that the appetizers be prepared well
- 4. Hors d' Oeuvres and Appetizer ▪ The Pantry, Cold Kitchen or Garde Manger Section is generally responsible for the small food items known as appetizers or hors d’oeuvres. www.facebook.com/delhindra
- 7. www.facebook.com/delhindra Hors d' Oeuvres The finger foods served at Receptions, Cocktail Party or any kinds of party with Butler Service or Buffet Service
- 8. The two types of service 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. www.facebook.com/delhindra
- 9. ▪ Translates to “ outside the work” ▪ Served separately from a meal ▪ Can be passed or plated ▪ Serve hot, cold, finger foods. ▪ Should be stimulating to the appetite ▪ Cooked carefully ▪ Seasoned well ▪ Flavors balanced ▪ Fresh ▪ Eaten in one or two bites ▪ Attractive ▪ Complimentary to what is to come Characteristics of hors d'oeuvre www.facebook.com/delhindra
- 10. ▪ Finger foods ▪ Crudités with dips ▪ Canapés are: ▪ Like a sandwich but without cover (open sandwich), they have a base spread, filling, and garnish ▪ Cut into any shape for visual stimulation Types of Hors d’oeuvre www.facebook.com/delhindra
- 12. www.facebook.com/delhindra Kind of Hors d' Oeuvres video
- 13. www.facebook.com/delhindra Hors d’oeuvre -Smoked salmon - Video
- 16. • Canape may be defined as bite-size open-faced sandwiches. • Most canapés consist of three parts: • Base • Spread • Garnish Canapés www.facebook.com/delhindra
- 17. Base ▪ Bread cutouts ▪ Toast cutouts ▪ Crackers ▪ Melba toasts ▪ Short dough shell (Tartlet) ▪ Profiteroles (Choux Paste) ▪ Val au vin (Puff Pastry shells) www.facebook.com/delhindra ▪ Pita bread or pizza dough ▪ Tortilla chips or cups ▪ Polenta cutouts ▪ Miniature pancakes (Blini) ▪ Phyllo dough
- 21. Four basic spread categories: ▪ Flavored Butters ▪ Flavored Dairy Product Spread ▪ Mayonnaise ▪ Meat or Fish Spreads Spread www.facebook.com/delhindra
- 22. • Lemon • Parsley • Tarragon • Chive • Anchovy • Caviar • Mustard • Horseradish • Pimiento • Blue cheese • Shrimp • Olive • Shallot or scallion • Curry • Caper Flavored Butter Spread www.facebook.com/delhindra
- 23. • Cream Cheese • Greek yoghurt • Cheese Sauce • Mascarpone Cheese • Feta Cheese • etc. www.facebook.com/delhindra Flavored Diary Product Spread
- 24. • Blue Cheese Dressing • Thousand Island • Honey Mustard Dressing • etc. Flavored Mayonnaise Spread www.facebook.com/delhindra
- 26. Garnish The garnish of a canapé is any food item or combination of items placed on top of the spread. • It may be a major part of the canapé. • It may be a small tidbit selected for color, design, texture, or flavor accent. www.facebook.com/delhindra
- 27. Vegetables, Pickles, and Relishes ▪ Radish slices ▪ Olives ▪ Pickles ▪ Capers ▪ Pimiento ▪ Pickled onions ▪ Chutney ▪ Asparagus tips ▪ Cucumber slices ▪ Cherry tomato ▪ Watercress leaves ▪ Marinated mushrooms ▪ Any kinds of herbs Vegetable Garnish www.facebook.com/delhindra
- 28. Fish and Seafood Garnish ▪ Smoked oysters and clams ▪ Smoked salmon ▪ Smoked trout ▪ Pickled Herring ▪ Shrimp ▪ Rolled anchovy fillets • Caviar • Salmon or tuna flakes • Crab meat • Lobster chunks or slices • Sardines www.facebook.com/delhindra
- 29. Meat and Poultry Garnish • Roasted Beef • Braised Beef • Steamed Chicken • Roasted Chicken • Smoked Beef • Smoked Chicken • Smoked Turkey Breast • Smoked Beef Tongue • Etc. www.facebook.com/delhindra
- 30. www.facebook.com/delhindra Cured Meat Garnish ▪ Bresaola ▪ Chorizo ▪ Pepperoni ▪ Prosciutto ▪ Bacon ▪ Ham ▪ Salami ▪ Sausages ▪ Smoked Meat ▪ Canadian Bacon
- 33. www.facebook.com/delhindra Egg and Diary Product Garnish ▪ Egg, (boiled, fried. Omelets, scrambles and etc.) ▪ Cheeses
- 35. Cocktails: Alcoholic beverages and vegetable and fruit juices • Also a group of appetizers made of seafood or fruit, usually with tangy sauce. • Popular Seafood Cocktails: • Oysters Cocktail • Shrimp Cocktail • Crab meat Cocktail • Lobster Cocktail • Etc. Cocktails www.facebook.com/delhindra
- 40. Appetizer The first course of a multicourse meal or set menu www.facebook.com/delhindra
- 41. ▪ The first course of a multicourse meal. ▪ It consist small amount of food ▪ It stimulate the appetite ▪ Cold or hot served with a dip and a sauce ▪ Some presented on ice ▪ Attractive in color, flavor, texture and shape or design ▪ Served one or more per person ▪ Can be presented in pastry or hot kitchen ▪ Can be buffet or plated Appetizers www.facebook.com/delhindra
- 42. Traditional Appetizers www.facebook.com/delhindra ▪ Italian, Antipasto, Bruschetta ▪ Spanish, Tapas ▪ French, Quiche lorraine, Vol au vin, Escargot, etc ▪ Russians, Zakuski ▪ Mediterranean, Mezze ▪ In Latin America, Antojitos
- 43. Italian, Antipasto Antipasto (plural antipasti) means "before the meal" is the traditional first course of a formal Italian meal that will satisfy guests until the next course is ready. Ingredients: ▪ Cured meats, ▪ Olives, ▪ Pepperoncini ▪ Mushrooms ▪ Anchovies ▪ Artichoke hearts ▪ Various cheeses (such as provolone or fresh mozzarella) ▪ Pickled meat ▪ Herbs ▪ Vegetables in oil or vinegar. www.facebook.com/delhindra
- 46. A Roman garlic bread consisting of a slice of Italian bread that is toasted, rubbed with crushed garlic, and drizzled with olive oil. ▪ The best-known topping is a seasoned mixture of diced fresh tomatoes and olive oil. ▪ Meats, cheeses, cooked dried beans, and raw and cooked vegetables are all appropriate. Italian, Bruschetta www.facebook.com/delhindra
- 48. Escargot Quiche Lorraine Fresh oyster Val au vin French, hors d’oeuvre variés www.facebook.com/delhindra
- 51. Cold cut, smoked fish, mixed salad, caviar, hard cheese, sandwich bread, iced vodka, beet , cucumber, pickled vegetable, deviled egg etc. Russians, Zakuski www.facebook.com/delhindra
- 52. Fried squids, shrimp in garlic, olive, Spanish omelet Potato, ham, cheese, chorizo etc Spanish, tapas www.facebook.com/delhindra
- 54. Tortilla flour , sour cream, cheese, chili con carne, guacamole, jalapeno , lettuce, meat, tomato , lettuce puree black bean etc. Latin America, Antojitos www.facebook.com/delhindra
- 55. Baba ghanoush, hummus, falafel, kibeh, dolma, sarma, yogurt (labneh), flat bread [pita bread, ciabatta, etc.) ,tabbouleh, olive, etc Mediterranean, Meze or mezze www.facebook.com/delhindra
- 58. ▪ A tiny appetizer or hors d’oeuvre offered to guests seated at their tables. ▪ Compliments of the chef. o Usually in expensive restaurants. ▪ It is offered either before or after they have ordered from the menu. o It is an opportunity to showcase an aspect of the chef’s cooking style and talent and to welcome the guests. ▪ Nearly anything that can be served in a tiny portion can be served as an amuse bouche. Amuse Bouche www.facebook.com/delhindra
- 59. www.facebook.com/delhindra Beef tenderloin amuse bouche and lotus root - Video
- 61. Caviar www.facebook.com/delhindra ▪ 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 ▪ 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”
- 65. www.facebook.com/delhindra Facebook Culinary Training Program www.facebook.com/delhindra Isi Materi www.slideshare.net/mobile/delhindradel hindra Minta materi culinarytraining18@gmail.com Kegiatan training