Starters

1. STARTERS
BY RADHIKA D PRABHU
3RD YEAR NDCZ

2. Introduction
 Starter is also called as hors d'oeuvre.
 The origin of hors d'oeuvre has been traced back to the Romans who enjoyed
eating spicy foods before a big dinner.
 Hors d'Oeuvre is literally translated as "outside the work" meaning that is
apart from the main (work) meal or main course.

3. Definition
It is a food item served before the main course of a meal, typically
smaller than main dishes, and often meant to be eaten by hand with
minimal use of cutlery.
(Appetizers appear as the first course that is served at the table. They are usually
served with beverages, either alcoholic or otherwise)

4. • Hors d'oeuvres may be served at the dinner table or they may be served
before seating.
• Small, consisting of one or two bites.
• Self-contained and neat to eat.
• Attractive and eye-catching.
• Special or unusual.
• Full-flavored and well seasoned.

5. 2 TYPES OF SERVICE
1. Butler service: Trays of hors d’oeuvres are carried from person to person by servers.
Hors d’oeuvres served in this manner are also called passed hors d’oeuvres
2. Buffet service: Trays of hors d’oeuvres are placed on one or more tables.
Hors d’oeuvres served in this manner are also called stationary hors d’oeuvres.

6. TYPES

7. BASED ON TEMPERATURE
1. Cold hors d’oeuvres are served cold, cool, or at room temperature.
Ex. Pastry
1. Hot hors d’oeuvres are usually turned out by the hot kitchen, as they
require cooking equipment not typically found in garde manger stations.
Ex . Spring rolls

8. BASED ON CONSTRUCTION
1. Stuffed
2. Wrapped and rolled
3. Picked and skewered
4. Pastry
5. Canapé

9. Stuffed
Cherry tomatoes stuffed with cheese
Roasted baby peppers stuffed with tuna

10. Wrapped And Rolled
Spring Rolls
Bacon wrapped dates

11. Picked and Skewered Hors d’Oeuvres
Bajji or pakora (picked) Paneer tikka ( skewered)

12. Pastry
Puff pastry

13. Canapé

14. Guidelines for Presenting Hors d’Oeuvres
 Place hors d’oeuvres in neat rows, concentric circles, or blocks with even spacing between
pieces on the tray.
 Each hors d’oeuvre should be identical to the others of its kind in size, shape, and garnish.
 For most large events, serve trays consisting of one type of hors d’oeuvre.
 When serving mixed trays, keep one type of hors d’oeuvre together in a row/section, and avoid
creating random arrangement on the tray.
 For many cocktail parties and receptions, hors d’oeuvres are passed or served butler-style.

15. Varieties

16. • Essentially means the food is eaten raw.
• Common usage is limited to raw vegetables.
• This is one of the simplest starters.
• These vegetables are – bell peppers, carrots, celery, summer
squash, red radish, cucumbers and cherry tomatoes.
• Are served with one or more dip or dressings.
Crudités

17. Canapé
 It consists of a base of made of
bread, pastry, crackers or
something similar, with some sort
of spread such as flavoured cream
cheese or butter, and then a
topping. The topping can be
practically any sort of meat,
seafood, vegetable, fruit and so on.
They could be served hot or cold.

18. Tartlets
 These are miniature pie shells, from a
short pie dough
 The shells are filled with variety of
fillings
 These can range from hot, finely diced
mixtures to cold mousses.
 Tarts are round like miniature tarts

19. SPREADS AND DIPS
Spreads are stiffer , harder, more solids which needs to be spread with a butter knife.
Dip is a mixture that is loose or soft to cling to an item dipped into it .
They add flavour and texture to food.
Spreads are mixtures made of pureed meats, fish or cheese.

20. CAVIAR
 The processed roe ( eggs ) of the sturgeon
FRESH CAVIAR
 Most perishable
 8-14 % of the fish body weight, depending on its age and
species.
PRESSED CAVIAR
Processed from the eggs of osetra and sevruga when the high
percentage of eggs are ruptured
PASTEURIZED CAVIAR
Same as fresh caviar
Pasteurized and vacuum packed. This gives it a longer shelf life

21. Barquettes
They are small, boat-shaped pastry shells
filled with a savory or sweet mixture and
served as an hors d'oeuvre or dessert.
These can have high degree of sauce in it
since the filling is held within the dry walls of
the crust.
 They should be prepared close to the
service time as otherwise they will get soggy.

22. DEVILED EGGS
 They are hard-boiled eggs,
shelled, cut in half, and filled with
the hard-boiled egg yolk mixed
with other ingredients such
as mayonnaise and mustard but
many other variants exist
internationally.
 Deviled eggs are usually served
cold.

23. SAUERKRAUT
 Sauerkraut is made from thinly shredded
cabbage that is salted and then fermented.
 Sauerkraut can be served in many ways.
It is often eaten with hot dogs and
sausages. It can be served cooked with
one or two tart apples which have been
peeled, cored and chopped into small
pieces and heated with the kraut. Another
way to serve kraut is to mash it with
potatoes and serve as a side dish.

24. List of Indian Starters
 Paneer Tikka
 Masala Papad
 Khaman Dhokla
 Chicken lollipop
 Batata Vada
 Khandvi

25. FEWINDIANSTARTERS
NAME DESCRIPTION PICTURE
Chicken lollipop An hors d'œuvre made from the middle
(and sometimes inner) segments
of chicken wings. The middle segment
has one of the two bones removed, and
the flesh on the segments is pushed to
one end of the bone.
Batata Vada A popular Indian vegetarian fast
food in Maharashtra. It literally
means potato fritters.. It consists of
a potato mash patty coated
with chickpea flour, then deepfried and
served hot with
savory condiments called chutney.
Paneer Tikka Made from chunks of paneer marinated
in spices and grilled in a tandoor. It is
a vegetarian alternative to chicken
tikka and other meat dishes.