TLE-Cookery -Lesson 1 Practicals

Appetizer, Hors d’oeuvre, Canapes

Appetizer
What is Appetizer? The first course of a multi course meal (buffet table) or set menu (table d'hôte menu)
Appetizers are designed to stimulate the appetite.
It consist small amount of food
Can be cold or hot served with dips, sauces or dressing, Some presented on ice
Attractive in color, flavor, texture and shape or design
Can be prepared or presented in cold kitchen or hot kitchen
Can be served one or more per person, Can be served  on buffet table or on the plate
two categories of appetizer:

 Cold appetizer such as fresh mozzarella and tomato, antipasto,  smoke salmon or beef 
tartare, anti pasto, salad, cold soup, etc.
 Hot Appetizer such as Quiche lorraine, escargots à la bourguignonne, deep fried or
roasted chicken wing, bruschetta, sping roll, etc

Types of dishes can be served as Appetizer Traditional appetizers

 Hors d'oeuvres, Canape

 Salads
 Cocktails
 Crudities, Cheese platter, Fruit platter
 Smoked and cured meat
 Pâtés, and terrines, Ballotines and galantines
 Caviar Etc.

 Hors d ‘oeuvre awr durv; French awr dœ-vruh

What is Hors d ‘oeuvre? Translates to “ outside the work”

 The finger foods served at Receptions, Cocktail party or any kinds of party
 Should be stimulating to the appetite Attractive
 Eaten in one or two bites
 Can be sweet and savory
 Serve hot or cold.

 Served separately from a meal, Complimentary to what is to come

 Cooked carefully, Seasoned well. Flavors balanced Butler Service
The two types of service hors d’oeuvres are:

1. Butler-style - Hors d’oeuvre selections are offered to

guests by service staff carrying small trays as they pass
among the assembled group
 2. Buffet-style - Hors d’oeuvres are arranged
attractively on one or more tables, and guests Buffet
help themselves. Service

4 Types of  Hors d’oeuvres 

1. Finger foods 
2. Crudités with dips
3. Canapés - Like a sandwich but without cover (open sandwich), they have a base,
spread, garnish (  major part and small tidbit garnish)
4. Petir fours - Sweet  hors d’oeuvres

Veggie with dip

Canapes-
can·a·pé /ˈkanəˌpā,ˈkanəˌpē/

noun
Canape is a type of hors d' oeuvre
Canape may be defined as bite-size open-faced
sandwiches
Parts of a canape

Base, spread, garnish

1. Base

 One of the biscuit,

bread, toast or puff
pastry as the
bottom of the canap
Types of Base

 Bread cutouts
 Toast cutouts
 Crackers
 Melba toasts
 Short dough shell (Tartlet)
 Profiteroles (Choux Paste) 
 Val au vin (Puff Pastry shells)
 Pita bread or pizza dough
 Tortilla chips or cups
 Potato chips
 Polenta cutouts
 Blinis
 Phyllo dough
 Etc.

2. Spread.

 Spreads are added to food to enhance the flavor or texture of the food, which may be
considered bland without it

Types of Spread

     A. Butter spread

     B. Dairy product spread
     C. Mayonnaise spread
Butter Spread Herb Cream Cheese Spread
A. Butter Spread
Lemon
Anchovy
Mustard
Horseradish
Pimiento
Blue cheese
Olive
Shallot or scallion
Curry
Caper
Herbs (parsley, cilantro, tarragon, etc) Mayonnaise Spread
B. Diary Product Spread
Cream Cheese
Greek yoghurt
Cheese Sauce
Mascarpone Cheese
Feta Cheese
Etc.

C. Mayonnaise Spread
Blue Cheese Dressing
Thousand Island
Honey Mustard Dressing
Etc.

3. Garnish
The garnish of a canapé is any food item or combination of items placed on top of the spread.
It may be a major part of the canapé.
It may be a small tidbit (topping) selected for color, design, texture, or flavor accent.

Types of Garnish for Canape

Vegetable
      A. Vegetables
Garnish
      B. Meat and Poultry
      C. Fish and Shellfish
      D. Cured Meat
      E. Egg and Diary Product

A. Vegetables Garnish
Pickles (onion, cucumber, etc.). RelishChutney (mango, tomato, etc.)
Marinated mushrooms
Olives, Capers. Pimiento
Radish slices. Asparagus tips
Cucumber slices, Cherry tomato
Watercress leaves. Herbs. Etc.

B. Meat and Poultry

Roasted Beef, Braised Beef
Steamed Chicken. Roasted Chicken
Smoked Beef, Smoked Chicken  Meat and Poultry Garnish
Smoked Turkey Breast.,Smoked Beef Tongue Etc.

C. Fish and Shellfish Garnish

Smoked oysters and clams, Smoked salmon
Smoked trout. Pickled Herring
Fish and Shellfish Garnish
Shrimp, Rolled anchovy fillets, Caviar
Salmon or tuna flakes
Crab meat, Lobster chunks or slices, Sardines, Etc

D. Cured Meat Garnish

Bresaola
Chorizo, Pepperoni, Prosciutto Cured Meat Garnish
Bacon,Ham,Salami, Sausages
Smoked Meat, Canadian Bacon, Etc.

E. Egg and Dairy Product Garnish

Egg, (boiled, fried. Omelets,
scrambles and etc.) 

Cheeses
Cheese Garnish
1. Tuna and egg canape’s note: Omit egg to make Tuna canape
Ingredients
3 (5 oz each) cans tuna, drained
3 boiled eggs (whites), grated
2/3 cup mayonnaise
2 garlic cloves, minced
salt and pepper, to taste
baguette, sliced or toasted bread
Instructions
Preheat oven to 365F.
Slice baguette into about 24 slices. Bake 6-8 minutes until slices are toasted.
Drain water from the canned tuna and grate egg whites on a grater (I like to use the smaller holes).
Combine everything in a bowl.
Top toasted bread with tuna mixture. Enjoy.

2. Ham Canape’
Ingredients
3 cup(s)  Ham (flaked)
1 tablespoon(s) Onion(chopped)
1/4 cup(s)  Mayonnaise
1/3 cup(s) cheese(shredded)
1 tablespoon(s) raisins(optional)
1 packet(s) Crackers- Fita, magic ot skyflakres crackers cheese, chives, garlic )
Ham Canapes Directions
In a bowl, combine all ingredients except crackers.
Mix well.
And leave in the refrigerator until it is ready for use.
Place 1 tablespoon of the ham mixture on the crackers.
Serve

3. Egg Salad Cucumber Canape’

Chopped Hard boiled Egg Mayonnaise
White onion Sweet Pickel Relish
Raisins –optional Crushed Pineapple -optional
Cucumber Grated carrots
1. Slice cucumber to serve as the base
2. Combine all the ingredients in a bowl
3. Top with grated cheese
4. Serve on a platter. Enjoy

Activity
Write the base, garnish and spread used for each recipe
Base Spread Garnish Add your ingredient
1
2
3
Crudités 
(/ˈkruːdɪteɪ(z)/, French: [kʁydite]; plural only) are
traditional French appetizers consisting of sliced or
whole raw vegetables which are typically dipped in a
vinaigrette or other dipping sauce

WHAT VEGETABLES TO USE

FOR CRUDITÉS?
Anything crunchy and the more colors, the better:
Asparagus
Green beans
Sugar snap peas
Cherry tomatoes
Sliced bell peppers
Broccoli/Broccolini
Cauliflower
Baby corn
Baby carrots
Mini cucumbers/sliced cucumber
Celery
WHAT ARE CRUDITÉS USUALLY
SERVED WITH?
A variety of dipping sauces can be served with a crudité
platter. This sour cream dip is easy and quick to make but
dips and pesto can all be used.
H O W D O Y O U S T O R E C R U D I T É S ? 1-2
hours before I’m ready to serve my crudité platter, I wash, peel (where necessary) and slice all the vegetables.
Arrange on a platter then cover tightly with plastic wrap and place in the fridge. To prepare the vegetables a day
ahead, wash and slice vegetables and layer with damp kitchen paper. Place in an airtight container in the fridge
until you are ready to assemble the platter and serve.
Ingredients
Sour cream dip
2 cups sour cream/Greek yoghurt
½ cup parsley chopped
3 tbsp chives chopped
½ tsp garlic powder
½ lemon juiced
salt and pepper to taste
Crudité platter
Cherry tomatoes
Raw baby carrots
Sugar snap peas
Broccoli
Asparagus
Peppers sliced
Baby corn
Instructions
Sour cream dip
To make the dip, combine all the ingredients and mix well. Transfer to a serving bowl and chill for 20
minutes. 
To assemble the crudite platter, arrange the raw vegetables around the bowl of sour cream dip on a
serving dish/platter and serve.