Tuesday, October 29, 2019

4 Types of Hors d’oeuvres You Should Know



Garde Manger Knowledge: Hors d ‘oeuvre


What is Hors d ‘oeuvre?

  • Translates to “ outside the work”
  • The finger foods served at Receptions, Cocktail party or any kinds of the party with butler service or buffet service
  • Should be stimulating to the appetite
  • The size: 30-40 grams
  • Attractive
  • Eaten in one or two bites
  • Can be sweet and savory
  • Serve hot or cold.
  • Served separately from a meal
  • Cooked carefully
  • Seasoned well
  • Flavors balanced
  • Complimentary to what is to come.

Hors d’oeuvres
 Hors d’oeuvres


2 Types of Service Hors d’oeuvres 

  1. Butler Style: Hors d’oeuvre selections are offered to guests by service staff carrying small trays as they pass among the assembled group
  2. Buffet Style: Hors d’oeuvres are arranged attractively on one or more tables, and guests help themselves.

Butler Service
Butler Service




Buffet Service
Buffet Service

Read: Mother Sauces





The Estimated Amount of  Hors d’oeuvres

  • 3-4 pieces per person, 30-60 minutes before dinner, cocktail hour
  • 5-6 pieces per person, 1.5-2 hour event, before dinner time
  • 7-8 pieces per person, 2-4 hour event, heavy hors d'oeuvres
  • 10-14 pieces per person, over 4-hours event, dinner replacement





4 Types of Hors d’oeuvres

  1. Finger foods or Small Hot Appetizers or Hors d'oeuvre : Finger food is small food that is held by fingers to eat it, without using tools such as forks, spoons, chopsticks, or other tools
  2. Crudités with Dips: French appetizer consists of whole or cut vegetables and served with Dips as a dressing or sauces
  3. Canapés: The small size of open sandwiches (without cover), they have a base, spread, and garnish ( major part and small tidbit garnish)
  4. Petit Fours or Sweet hors d’oeuvres: The small size of a variety of cakes, pastries product or sweets.






1. Finger Foods or Mini Hot Appetizer, or Hot Hors d’oeuvres

  • French: Quiche, Vol au vent, Escargot Bourguignon, etc.
  • Italian: Bruschetta, Crostini, Mini Pizza, Fried Calamari, etc.
  • Arabic: Kibbeh, Shish Kebab, Fatayer, Falafel, Sambousa, etc.
  • Indonesian: Tahu isi, Lumpia, Sosis Solo, Pastel, Panada, Risol, etc.
  • Indian: Samosa, Chicken Tandoori, Vegetable Pakoras, Chicken Tikka, Baida Roti, etc.
  • Thailand: Thai Fresh Spring Roll, Thai Fish Cake, etc.
  • The Popular Finger Foods: Cheese Fritter, Chicken Pandan, Stuffed mushroom, Roasted Chicken Wing with BBQ sauce, Deep Fried Chicken Wing, Bitterballen, Spring Roll, Dim Sum, Curry Puff, Espanadas, Spinach Turn Over, Spanakopita Triangles, Chimichanga, Chicken Nugget, Fish Finger, Potato Croquette, etc.

Quiche
Quiche and Vol au vent



Crostini
Crostini & Mini Pizza




Finger Foods
Finger Foods
Read: Deep-Frying Method








2. Crudites with Dips

  • French appetizer consists of whole or cut vegetables and served with Dips as a dressing or sauces.

Finger Foods
Finger Foods
Read: Fresh Pasta





3. Canapes

  • The small size of open sandwiches (without cover), they have a base, spread, and garnish ( major part and small tidbit garnish).

Canapes
Canapes
Read: Types of Cake Decoration




4. Petit Fours or Sweet  hors d’oeuvres

  • The small size of a variety of cakes, pastries product or sweets
  • E.g. Fruit tartlet, Poured fondant cake, Sachertorte, Chocolate praline, Eclair, Profiterole,  Mousse cake, Baklava, etc.

Petit Four
Petit Four

7 comments:

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  2. How about Chinese dim sum? Or Korean Mandu
    Wouldn’t that be nice ?

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  5. Thank you for sharing recipes for these wonderful looking treats! I'm happy that there are so many catagories to choose from.

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