| Introduction -- Chapter 28 -- Chapter 35 -- Chapter 36 -- Lesson Assignments |
Lesson Thirteen covers hors d'oeuvre and food presentation. Chapter 28 discusses the handling and preparation techniques used when designing hors d'oeuvre. It is important that hors d'oeuvre are properly prepared and of the highest quality, since they typically whet the appetite of consumers and set the tone for the rest of the meal.
Food presentation also sets the tone for meals at food service establishments. Thoughtful presentation involves careful planning and attention to detail in the arrangement of foods, improving the appeal and appearance of the plate or the buffet. Chapters 35 and 36 describe methods for presenting foods on the plate and in a buffet setting.
Chapter 28: Hors D'oeuvre and Canapés
Chapter 28 objectives
After studying this chapter, you will be able to:
- prepare and serve a variety of cold and hot hors d'oeuvres, including canapés;
- choose hors d'oeuvres, including canapés, that are appropriate for the meal or event.
Chapter 28 topics
- Cold hors d'oeuvre
- canapés
- preparing canapés
- preparing barquettes
- caviar
- crudités
- dips
- sushi
- Hot hors d'oeuvre
- filled pastry shell
- brochettes
- meatballs
- rumaki
- stuffed wonton skins
- other hot hors d'oeuvre
- Serving hors d'oeuvre
- butler service
- buffet service
- arranging buffet platters
Key terms from Chapter 28
| barquettes | crudités | pressed caviar | sashimi | |||
| beluga | hors d'oeuvre | profiterole | sevruga | |||
| brochettes | lumpfish caviar | rumaki | sushi | |||
| canapés | osetra | salmon caviar | tahini paste |
