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.
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| 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).
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| Amuse-bouche Dish |
10 Types of Amuse-Bouche
- Soups (Cold or Hot Soup)
- Finger food (hot or cold)
- Canape
- Mousse
- Cured Meat
- Cheese
- Crudites
- Pate and Terrine
- Ballotine and Galantine
- 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.
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| 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.
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| 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)
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| 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.
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| 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.
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| 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
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| 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.
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| 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.
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| 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.
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| Seafood Cocktail as Amuse Bouche |
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