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Chapter
Hors
23
d’Oeuvres
1
Chapter Objectives
1.Name and describe the two principal methods of serving hors d’oeuvres at a reception.
2.Prepare canapés.
3.Prepare hors d’oeuvre cocktails and relishes. 4.Prepare dips.
5.Prepare a variety of other hors d’oeuvres, including antipasti, bruschette, and tapas.
6.Name and describe the three types of sturgeon caviar, and name and describe three other kinds of caviar.
2
Serving Hors d’Oeuvres
The two most common ways to serve hors d’oeuvres are
Butlerstyle service offered to guests by servers on small trays.
Buffetstyle service
3
Canapés
Canapés may be defined as bitesized openfaced sandwiches.
They consist of: Base Spread Garnish
4
Canapé Bases
Bread cutouts Toast cutouts Crackers
Melba toast
Tiny unsweetened pastry shells
Profiteroles (unsweetened cream puff shells) Toasted pita wedges
Tortilla chips or cups Tiny biscuits
Polenta cutouts
Miniature pancakes
5
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