Friday, November 8, 2019

10 Types of Amuse-Bouche as Chef's Complimentary



Garde Manger Knowledge: Amuse-Bouche


What is Amuse-bouche?

  • The term amuse-bouche is a French term and it means "mouth amuser".
  • The size: a bite or two bites sized, about between 35-50 grams per serving
  • Any types of foods in tiny portions such as finger food, cheese, cured meat,  soup, or mousse can be served as amuse-bouche and offered to guests seated at their tables.
  • As compliment of chef
  • It is served commonly in expensive restaurants or fine dining rooms.
  • Amuse-bouche is offered before or after guests have ordered the foods from the menu.
  • 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.
Amuce-Bouche
Amuse-Bouche

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Amuse-Bouche Dish

  • Trays
  • Wooden boards or Bamboo dish
  • Small, tiny bowls
  • Fancy tiny plates
  • Scallop shell or crustacean shell
  • Cradle spoons
  • Chinese soup spoons
  • Any shapes of glasses (Champagne glass, Wine glass, Shot glass, etc).

Amuse-bouche Dish
Amuse-bouche Dish




10 Types of Amuse-Bouche

  1. Soups (Cold or Hot Soup)
  2. Finger food (hot or cold)
  3. Canape
  4. Mousse
  5. Cured Meat
  6. Cheese
  7. Crudites
  8. Pate and Terrine
  9. Ballotine and Galantine
  10. Cocktails.






1. Soups

  • Cold Soup: Can be vegetables or fruits soup such as Gazpacho, Vichyssoise, Watermelon Gazpacho, Chilled papaya soup, etc
  • Hot Soup: Can be thick or clear soup such as Double consomme, Lobster bisque, Roasted butternut squash soup, etc.
Soups as Amuse-bouche
Soups as Amuse-bouche

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2. Finger Food

  • 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
  • Hot Finger Foods: Spring roll, Grilled scallop, Shrimp tempura, etc.
  • Cold Finger Foods: Thai spring roll, Sushi and Sashimi, Salmon rolls, etc.
Finger Foods
Kinds of Finger Foods

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3. Canape

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

Canapes
Canapes

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4. Mousse

  • Mousse is soft food that looks like foam made by combining air bubbles to give a light and airy texture, then adding other food ingredients as flavor ingredients such as puree, chocolate, foie gras, meat, etc.
  • Egg white,  whipped cream, or both as main ingredients to give its light and airy texture of the food.
  • Its can be savory or sweet 
  • Savory mousses can be made from meat, fish, shellfish, foie gras, cheese, or vegetables. 
  • Sweet mousses can be made from chocolate, coffee, caramel, puréed fruits, etc. 
  • E.g: Asparagus mousse, Smoked salmon mousse, Creamy lobster mousse, Chicken liver mousse, Foie gras mousse, Strawberry mousse, Mango mousse, Chocolate mousse, etc.
Mousse
Mousse as Amuse-Bouche

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5. Cured Meat

  • Cured meat is meat that has been preserved through aging, drying, canning, salting, brining, or smoking.
  • Such as Beef Salami, Bresaola, Bologna, Prosciutto, Pepperoni, Pancetta, Chorizo, etc. 
Cured Meat
Cured Meat

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7. Crudites

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

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7.  Galantine and Ballotine

  • Galantine: Chicken forcemeat is wrapped with chicken skin and cooked in steam or bake in a water bath. Galantine should be made from a chicken, or from a kind of fowl. 
  • Ballotine: Poultry or any kind of forcemeat is wrapped with poultry skin and cooked in steam or bake in a water bath.
Galantine and Ballotine
Galantine and Ballotine

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8. Pate and Terrine

  • Pâté en croûte (Pate): A forcemeat baked in a crust of pastry dough. The liver is the main ingredient in this dish such as chicken liver, duck liver, goose liver( foie gras), etc.
  • Pâté en terrine (Terrine):  A forcemeat baked in a water bath, a form or vessel without a pastry crust, cooled, turned out, and sliced for serving. Sometimes an infused gelatin. The main ingredient can be meat, chicken, vegetable, liver, etc. 
  • Pâté en roulade (Roulade): Assembled and cooked in the same way as a galantine, but not wrapped in poultry skin. 
Pate and Terine
Pate and Terrine

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10. Cocktails

  • A group of appetizers made of seafood or fruit, usually with a tangy sauce.
  • Such as Shrimp cocktail, Crab cocktail, Oyster cocktail, Fruit cocktail, etc.
Seafood Cocktail
Seafood Cocktail as Amuse Bouche



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