COLD PLATTERSCulinary Academy

COLD HORS D’OEUVRES

Ideal way to offer different kinds of interesting foods.

Work well in a variety of settings Can be informal or formal. Hors d’oeuvre: a bite-size, tasty food

that is served before the meal.

THREE TYPES OF HORS D’OEUVRES Single-Food Hors d’Oeuvre:

One item Example: Jumbo Shrimp

Hors d’Oeuvre Varies: Combination of plated items with enough for one

person. Would include about 10 small items.

Finger Foods: Presented on a platter where each guest serves

themselves. Examples: stuffed mushrooms, sliced vegetables,

small tarts, canapés.

HORS D’OEUVRES GUIDELINES Keep each food item small – 1 to 2 bites Prepare items that go well with other foods

being served. Make items attractive to the eye

Hors d’Oeuvres have recently become more popular in food magazines and TV shows.

More people want interesting hors d’oeuvres and eye-catching ways to present them.

CANAPÉS

Canapé: A tiny, open-faced sandwich From the French word for sofa, it contains a platform,

or base, and a cushion, or topping. Base:

Cracker, toasted crustless bread, thin slice of fried fresh bread, sliced vegetables or small pastry shells.

Topping: Sometimes called the “nourishing element” Sliced meat, shrimp, cheese, vegetables spreads This is an easy place to experiment with flavors

CANAPÉS (CONTINUED)

Spread: Flavored butter, mustard, cream cheese, mayonnaise

are examples. Adds flavor and keeps base from getting soggy

Liner may be included: Adds visual interest and texture (small lettuce leaf)

Garnish may be included: Olive, pimiento, sweet red pepper Add visual interest and flavor

MAKING CANAPÉS

Cut bread into basic geometric shapes and toast lightly. Let cool.

Cover each piece of bread with a spread, if desired.

Add a liner. Add toppings from meat to vegetable spreads. Add garnishes for flavor and visual interest.

FANCY SANDWICHES

Sandwiches can be used for many different occasions.

Rolled sandwiches are one of the most visually appealing. Filled with a spread and vegetables or

cheese, then rolled and cut to create a dramatic presentation.

COLD PLATTER PREPARATION

Can be simple or complex. Examples include:

Raw sliced vegetables with dips. (Crudité) Canapés, salads on croutons, pinwheel sandwiches or

melon slices and prosciutto. Platters of cheese, meat, fruit, or a combination of all

three with dips, breads, sliced fruit and crackers.

COLD PLATTER BUFFETS

Three main elements: Centerpiece: Usually a large, attractive piece made of food-based

materials. Serving Portions: Come from the main dish, such as slices of meat

from a roast. Portion sizes should be small. Garnish: Should add appeal and nutritive value.

FRUIT AND CHEESE TRAYS

Can be a main course, lunch buffet or dessert for a dinner buffet. Cheese and fruit flavors complement each other. Cheese and fruit colors visually complement one another.

COMBINATION TRAYS

May include meat with fruit, meat with cheese or meat with fruit and cheese.

Good for buffets or parties because of variety, taste, and nutrients.

Antipasto – the Italian word for appetizer.

RELISH TRAYS

An attractive arrangement of raw, blanched or marinated vegetables. Marinated vegetables have been soaked in a liquid

typically made of vinegar, oil, herbs, and spices. All relish trays should be attractively cut and served

on a platter. Dips may be included that compliments the

vegetables.

COLD HORS D’OEUVRE PLATTERS

Platters can be mixed or single. Arrangement should be artistic and easy for people to

pick up an individual hors d’oeuvre. Important reminders:

Season carefully Slice, shape, and portion carefully. Consider overall color, shape, and look of platter. Include proper sauces and utensils.