Chapter 4

Lesson Plan

SUBJECT: Amuse-Bouches, Appetizers, and Hors d’Oeuvres TIME:

TOPICS: A Taste by a Different Name

An International Beginning
Hot and Cold Hors d’Oeuvres
Skewered Foods
Quiches
Strudel and Phyllo
Steamed and Fried Dumplings and Wraps
Caviar
Sushi and Sashimi
Cold Soups
Olives, Nuts, and Dried Fruits
Dips and Spreads
Canapés, Toasts, and Crackers

OBJECTIVES: Upon completion of this segment the student will be able to do the following:

1. Describe the distinction between amuse-bouches, appetizers and hors d’oeuvres.

2. Distinguish between the various international appetizers and their service customs.

3. Demonstrate the nature and distinction between hot and cold hors d’oeuvres.

4. Explain the difference between true caviar and fish roe.

5. Demonstrate the proper method for caviar service.

6. Describe the distinction between sushi and sashimi, and several varieties commonly served.

7. Discuss a worldview of olives, and the various methods by which they are cured.

8. Identify common nuts that are used in foodservice.

9. Explain the difference between dips and spreads.

10. Demonstrate how canapés are assembled.

PROCEDURES:

1. Show pictures of a variety of amuse-bouches, appetizers and hors d’oeuvres and discuss their
origins.

2. Divide students into groups and assign hot and cold hors d’oeuvres for preparation using recipes
from the textbook and/or other resources.

3. Display samples of the types of caviar. Explain how they are prepared for service. Assign
students segments of the preparation. Appoint a garde manger chef to supervise setup and
presentation.

4. Assign each student a nut to research and report findings to the class in an oral presentation.
Encourage each to bring samples, etc.
5. Add definitions for “Key Terms” to notebook; discuss definitions.

MATERIALS:

Resource Books:

1.

2.

Handouts:

1.

2.

Audio-Visuals:

1.

2.

Demonstrations:

1. Demonstrate how to prepare sushi and sashimi.

2. Demonstrate how to prepare parts of the canapé.

3. Complete and present a platter of canapés.

Student Practicum:

1. Prepare and present hot and cold hors d’oeuvres.

2. Prepare and present sushi and sashimi.

3. Prepare and present a cold soup.

4. Prepare a dip and spread.

5. Prepare and present a platter of canapés.

EVALUATION:

1. Paper/pencil test using items from test bank.

2. Establish grading scale for oral presentation.

3. Laboratory Evaluation Score Sheet for all items prepared and presented in kitchen preparations.