Enviar búsqueda
Cargar
Chapter 28
•
Descargar como PPT, PDF
•
7 recomendaciones
•
3,273 vistas
S
StevenNalls
Seguir
On Cooking Hors D'oeurves and Canapes
Leer menos
Leer más
Denunciar
Compartir
Denunciar
Compartir
1 de 23
Descargar ahora
Recomendados
Chapter 32
Chapter 32
StevenNalls
Chapter 24
Chapter 24
StevenNalls
Chapter 29
Chapter 29
StevenNalls
Chapter 30
Chapter 30
StevenNalls
Salad and Salad Dressing.pdf
Salad and Salad Dressing.pdf
KatherineMatutoPastr
Csoups1 stocks
Csoups1 stocks
josiecjezs
Chapter 27
Chapter 27
StevenNalls
Chapter 20
Chapter 20
StevenNalls
Recomendados
Chapter 32
Chapter 32
StevenNalls
Chapter 24
Chapter 24
StevenNalls
Chapter 29
Chapter 29
StevenNalls
Chapter 30
Chapter 30
StevenNalls
Salad and Salad Dressing.pdf
Salad and Salad Dressing.pdf
KatherineMatutoPastr
Csoups1 stocks
Csoups1 stocks
josiecjezs
Chapter 27
Chapter 27
StevenNalls
Chapter 20
Chapter 20
StevenNalls
Soup
Soup
Shanta Shah
Stocks, soups & sauces (revised)
Stocks, soups & sauces (revised)
Bean Malicse
Chapter 11
Chapter 11
StevenNalls
Chapter 19
Chapter 19
StevenNalls
Methods of presenting appetizers
Methods of presenting appetizers
Hyun Jung
Appetizers
Appetizers
Praveen Rathod
Chapter 26
Chapter 26
StevenNalls
Chapter 16
Chapter 16
StevenNalls
Variety of hot or cold appetizer
Variety of hot or cold appetizer
ARLYN P. BONIFACIO
Chapter 35
Chapter 35
StevenNalls
Chapter 7
Chapter 7
StevenNalls
Soups
Soups
Jovi Barreras
Chapter 9
Chapter 9
StevenNalls
Baking Terms and Ingredients!!!
Baking Terms and Ingredients!!!
Princess Orpilla
Chapter 12
Chapter 12
StevenNalls
Preparing and cooking fish and shellfish
Preparing and cooking fish and shellfish
jerelin almazon
Basic principles of vegetables cookery
Basic principles of vegetables cookery
GITAM University
Chapter 31
Chapter 31
StevenNalls
Chapter 17
Chapter 17
StevenNalls
Chapter 13
Chapter 13
StevenNalls
Canapés
Canapés
Sofía Sánchez
Canapes menu new 2014
Canapes menu new 2014
G'Day Chef
Más contenido relacionado
La actualidad más candente
Soup
Soup
Shanta Shah
Stocks, soups & sauces (revised)
Stocks, soups & sauces (revised)
Bean Malicse
Chapter 11
Chapter 11
StevenNalls
Chapter 19
Chapter 19
StevenNalls
Methods of presenting appetizers
Methods of presenting appetizers
Hyun Jung
Appetizers
Appetizers
Praveen Rathod
Chapter 26
Chapter 26
StevenNalls
Chapter 16
Chapter 16
StevenNalls
Variety of hot or cold appetizer
Variety of hot or cold appetizer
ARLYN P. BONIFACIO
Chapter 35
Chapter 35
StevenNalls
Chapter 7
Chapter 7
StevenNalls
Soups
Soups
Jovi Barreras
Chapter 9
Chapter 9
StevenNalls
Baking Terms and Ingredients!!!
Baking Terms and Ingredients!!!
Princess Orpilla
Chapter 12
Chapter 12
StevenNalls
Preparing and cooking fish and shellfish
Preparing and cooking fish and shellfish
jerelin almazon
Basic principles of vegetables cookery
Basic principles of vegetables cookery
GITAM University
Chapter 31
Chapter 31
StevenNalls
Chapter 17
Chapter 17
StevenNalls
Chapter 13
Chapter 13
StevenNalls
La actualidad más candente
(20)
Soup
Soup
Stocks, soups & sauces (revised)
Stocks, soups & sauces (revised)
Chapter 11
Chapter 11
Chapter 19
Chapter 19
Methods of presenting appetizers
Methods of presenting appetizers
Appetizers
Appetizers
Chapter 26
Chapter 26
Chapter 16
Chapter 16
Variety of hot or cold appetizer
Variety of hot or cold appetizer
Chapter 35
Chapter 35
Chapter 7
Chapter 7
Soups
Soups
Chapter 9
Chapter 9
Baking Terms and Ingredients!!!
Baking Terms and Ingredients!!!
Chapter 12
Chapter 12
Preparing and cooking fish and shellfish
Preparing and cooking fish and shellfish
Basic principles of vegetables cookery
Basic principles of vegetables cookery
Chapter 31
Chapter 31
Chapter 17
Chapter 17
Chapter 13
Chapter 13
Destacado
Canapés
Canapés
Sofía Sánchez
Canapes menu new 2014
Canapes menu new 2014
G'Day Chef
Hot and cold appetizer ..
Hot and cold appetizer ..
Loriebeth Tao-ing
Comparison of Different Types of Appetizers
Comparison of Different Types of Appetizers
Kathleen Lao
Preparing appetizers!
Preparing appetizers!
Romeline Magsino
LM Cookery G9
LM Cookery G9
Cha Caunan
Destacado
(6)
Canapés
Canapés
Canapes menu new 2014
Canapes menu new 2014
Hot and cold appetizer ..
Hot and cold appetizer ..
Comparison of Different Types of Appetizers
Comparison of Different Types of Appetizers
Preparing appetizers!
Preparing appetizers!
LM Cookery G9
LM Cookery G9
Similar a Chapter 28
Chapter 10
Chapter 10
StevenNalls
Chapter 14
Chapter 14
StevenNalls
Chapter 22
Chapter 22
StevenNalls
Chapter 36
Chapter 36
StevenNalls
Chapter 33
Chapter 33
StevenNalls
Chapter 34
Chapter 34
StevenNalls
Chapter 8
Chapter 8
StevenNalls
Chapter 3
Chapter 3
StevenNalls
Chapter 1
Chapter 1
StevenNalls
Chapter 1
Chapter 1
chefgraham
Chapter 5
Chapter 5
StevenNalls
Chapter 15
Chapter 15
StevenNalls
Chapter 21
Chapter 21
StevenNalls
Chapter14 cd%20veal%20pdf
Chapter14 cd%20veal%20pdf
christopherdean1972
Chapter 25
Chapter 25
StevenNalls
Chapter 6
Chapter 6
StevenNalls
Chapter 4
Chapter 4
StevenNalls
Chpater%20eight%20 slide%20share
Chpater%20eight%20 slide%20share
christopherdean1972
Chapter11 soups
Chapter11 soups
christopherdean1972
Chapter 18
Chapter 18
StevenNalls
Similar a Chapter 28
(20)
Chapter 10
Chapter 10
Chapter 14
Chapter 14
Chapter 22
Chapter 22
Chapter 36
Chapter 36
Chapter 33
Chapter 33
Chapter 34
Chapter 34
Chapter 8
Chapter 8
Chapter 3
Chapter 3
Chapter 1
Chapter 1
Chapter 1
Chapter 1
Chapter 5
Chapter 5
Chapter 15
Chapter 15
Chapter 21
Chapter 21
Chapter14 cd%20veal%20pdf
Chapter14 cd%20veal%20pdf
Chapter 25
Chapter 25
Chapter 6
Chapter 6
Chapter 4
Chapter 4
Chpater%20eight%20 slide%20share
Chpater%20eight%20 slide%20share
Chapter11 soups
Chapter11 soups
Chapter 18
Chapter 18
Chapter 28
1.
C H A
P T E R TWENTY-EIGHT HORS D’OEURVES AND CANAPÉS “ Eating is not merely a material pleasure. Eating well gives a spectacular joy to life and contributes immensely to goodwill and ” happy companionship. It is of great importance to the morale. – Elsa Schiaparelli, Italian fashion designer (1890-1973) Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
2.
After studying this
unit 2 HORS D’OEUVRE AND CANAPÉS You will be able to: – Prepare and serve a variety of cold and hot hors d’oeuvre, including canapés – Choose hors d’oeuvre, including canapés, that are appropriate for the meal or event Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
3.
Guidelines for Preparing Hors
d’Oeuvre 3 HORS D’OEUVRE AND CANAPÉS They should be small, one or two bites They should be flavorful and well seasoned without being overpowering They should be visually attractive They should complement whatever foods may follow without duplicating their flavors Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
4.
Cold Hors d’Oeuvre
4 HORS D’OEUVRE AND CANAPÉS Canapés – Tiny open-faced sandwiches Crudités – Raw or slightly blanched vegetables Dips – Served hot or cold as accompaniment to crudités, crackers, chips, toasts, breads or other foods Caviar – The salted roe of sturgeon fish Sushi and Sashimi – Cooked or raw fish or shellfish served on seasoned rice or alone Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
5.
Canapés
5 HORS D’OEUVRE AND CANAPÉS Base – Breads, toasts, crackers or firm vegetables Spread – Provides the flavor – Usually flavored butter or cream cheese Garnish – Can dominate or complement the spread – Vast variety of food items can be used Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
6.
Slicing Bread for
Canapé Bases 6 HORS D’OEUVRE AND CANAPÉS Bread can be sliced into several basic shapes to avoid waste. Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
7.
Canapés
7 HORS D’OEUVRE AND CANAPÉS Shrimp and Caviar Canapés Steamed Mussel, Cream- Cheese-Filled Endive and Tartlet Canapés Stuffed Egg Canapés Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
8.
Crudités
8 HORS D’OEUVRE AND CANAPÉS French word meaning “raw thing” Raw or slightly blanched fresh vegetables Almost all vegetables can be used Generally served with dips Only the freshest and best looking produce should be used Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
9.
Crudités and Dip
9 HORS D’OEUVRE AND CANAPÉS Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
10.
Dips
10 HORS D’OEUVRE AND CANAPÉS Can be served hot or cold Accompaniments to crudités, crackers, chips, toasts, breads or other foods Cold dips commonly have a base of mayonnaise, cream cheese or sour cream Hot dips commonly have a base of béchamel, cream sauce or cheese sauce Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
11.
Caviar, Imported
11 HORS D’OEUVRE AND CANAPÉS Beluga – The most expensive, dark gray with well-separated eggs Osetra – Considered by some to be the best – Medium-sized, golden yellow to brown eggs Sevruga – Quite small and light to dark gray Pressed – Made from osetra or sevruga, hung and drained in cloth Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
12.
Caviar, Domestic
12 HORS D’OEUVRE AND CANAPÉS American sturgeon – Considered to be the same quality as the imports Golden whitefish – Small and very crisp roe Lumpfish – Readily available and reasonably priced Salmon – Eggs are large with good flavor and a natural orange color Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
13.
Sushi or Zushi
Ingredients 13 HORS D’OEUVRE AND CANAPÉS – Fish Must be of the highest quality and absolutely fresh – Rice Short-grain rice seasoned with vinegar, salt and sugar – Seasonings Shoyu – Japanese soy sauce Wasabi – Sometimes called green horseradish Pickled ginger – Fresh ginger pickled in vinegar Nori – Dried seaweed purchased in sheets Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
14.
SAFETY ALERT- Sushi, Sashimi
14 HORS D’OEUVRE AND CANAPÉS Raw fish and cooked rice are PHF/TTS foods Observe handling procedures in the Model Food Code and local heath regulations when preparing and serving sushi and sashimi – Freeze fish before serving – Chill cooked rice to 41ºF or lower Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
15.
Types of Sushi
15 HORS D’OEUVRE AND CANAPÉS Nigiri zushi – Rice and raw fish Norimaki zushi – Rice rolled in seaweed Fukusa zushi – Rice wrapped in omelet Chirashi zushi – Rice with fish, shellfish and vegetables Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
16.
Nigiri Zushi
16 HORS D’OEUVRE AND CANAPÉS 1 Forming a finger- 2 Pressing the 3 The finished sushi shaped rice mound. fish onto the plate. rice. Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
17.
Norimaki Zushi
17 HORS D’OEUVRE AND CANAPÉS 1 Preparing the garnishes for the sushi roll. 2 Spreading the rice over the nori. 3 Adding the garnishes in a row down the middle of the rice. Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
18.
Norimaki Zushi (cont.)
18 HORS D’OEUVRE AND CANAPÉS 4 Rolling the nori around the rice and garnishes. 5 Slicing the roll into six pieces. Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
19.
Hot Hors d’Oeuvre
19 HORS D’OEUVRE AND CANAPÉS Filled pastry shells – Barquettes – Tartlets – Éclair puffs or profiteroles – Bouchées Brochettes – Small skewers holding combinations of foods Meatballs Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
20.
Hot Hors d’Oeuvre
(cont.) 20 HORS D’OEUVRE AND CANAPÉS Wrapped Hors d’Oeuvre – Rumaki, Bacon-wrapped foods on a small skewer Filled Dough – Phyllo, paper-thin wheat dough sheets – Pie crust, puff pastry – Wonton skins Others – A variety of filled and/or wrapped food items including stuffed potatoes, small fritters, chicken wings Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
21.
Serving Hors d’Oeuvre
21 HORS D’OEUVRE AND CANAPÉS May be a precursor to dinner Can be served as the only food offered at a banquet Butler service – Trays of “passed” hors d’oeuvre are presented to the guests on trays Buffet service – Both hot and cold hors d’oeuvre can be presented on trays displayed on a buffet table Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
22.
Serving Hors d’oeuvre
22 HORS D’OEUVRE AND CANAPÉS Seared Scallops in Hors d’Oeuvre Spoons Individual Servings of a Passed Hors d’Oeuvre Small Portions of Soup Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
23.
Buffet Presentation
23 HORS D’OEUVRE AND CANAPÉS Cold Canapé Presentation Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
Descargar ahora