Lecture Modern buffet presentation - Chapter 5: Appetizers and hors d’oeuvre
Lecture Modern buffet presentation - Chapter 5: Appetizers and hors d’oeuvre
After studying this chapter you will be able to understand: Identify uses for different appetizers and hors d’oeuvre recipes on a buffet, adjust the recipes as necessary when scaling them up or down for different events, use the information provided in chapters 1 through 4 to develop buffet menus using the recipes in the chapter, understand the role that hors d’oeuvre and appetizers play in the buffet.