LION ETHIOPIA HOTEL ,TOURISM

&BUSINESS COLLEGE

UNIT –ONE &TWO

HORSE D’OEUVRE AND SALAD

DEPARTMENT OF HOTEL MANAGEMENT

FOOD AND BEVERAGE MANAGEMENT-II

(HOMA-3045

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 COMPILED BY INSTRUCTOR EYOB .A/ 2016

A salad is a mixture of raw or cooked vegetables and other ready-to-eat foods, usually
served with a dressing. Salads can be appetizers, entrées, side dishes, and even desserts.
Salads made with fresh ingredients and minimal, or a small amount of, fat are healthful
food choices.Salads can be made with foods from all of the food groups. Salads come in
sweet and savory varieties and can feature vegetables, fruits, grains, and protein foods.

SALADS: - is a mixture of different kinds of food .or a food with dressing

In other definition it is hot mixture of piquant food

Salad also defined as a mixture of fruit

Salad is a cold dish which is made up of vegetables; cereals, fruits meat, egg, fish ,poultry; and
cheese. Salad served as an appetizer, main course, and dessert.

TYPES OF SALADS

According to their composition salad may be classified in to

A) simple salad salads that contain one main ingredient and

B) compound salad:- salad that contain two or more ingredient

APPETIZER SALADS

Many establishments serve salads as a first course, often as a substitute for a more elaborate
first course. Not only does this ease the pressure on the kitchen during service but it also gives
the customers a satisfying food to eat while their dinners are being prepared.

In addition, more elaborate composed salads are popular as appetizers (and also as main
courses at lunch) in many elegant restaurants .These often consist of a poultry, meat, or fish
item, plus a variety of vegetables and garnishes, attractively arranged on a bed of greens

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Appetizer salads should stimulate the appetite .This means they must have fresh, crisp
ingredients; a tangy, flavorful dressing; and an attractive, appetizing appearance.

Proportioned salads should not be so large as to be filling, but they should be substantial
enough to serve as a complete course in themselves. (Self-service salad bars, of course, avoid
this problem.) Tossed green salads are especially popular for this reason, as they are bulky
without being filling.

The combination of ingredients should be interesting, not dull or trite. Flavorful foods like
cheese, ham, salami, shrimp, and crabmeat, even in small quantities, add appeal.

So do crisp raw or lightly cooked vegetables

Attractive arrangement and garnish are important because visual appeal stimulates appetite

Salads can also be served with the main course. They serve the same function as other side
dishes (vegetables and starches)

Accompaniment salads must balance and harmonize with the rest of the meal, like any other
side dish. For example, don’t serve potato salad at the same meal at which you are serving
French fries or another starch. Sweet fruit salads are rarely appropriate as accompaniments,
except with such items as ham or pork.

Side-dish salads should be light and flavorful, not too rich .Vegetable salads are often good
choices. Heavier salads, such as macaroni or high-protein salads containing meat, seafood,
cheese, and so on, are less appropriate, unless the main course is light .Combination salads
with a variety of elements are appropriate accompaniments to sandwiches.

MAIN-COURSE SALADS

Main-course saladsshould be large enough to serve as a full meal and should contain a
substantial portion of protein. Meat, poultry, and seafood salads, as well as egg salad and
cheese are popular choices.

Main-course salads should offer enough variety on the plate to form a balanced meal, both
nutritionally and in flavors and textures. In addition to the protein, a salad platter should offer
a variety of vegetables, greens, and/or fruits

SEPARATE-COURSE SALADS

Many fine restaurants serve a refreshing, light salad after the main course. The purpose is to
cleanse the palate after a rich dinner and to refresh the appetite and provide a pleasant break
before dessert.

Salads served after the main course was the rule rather than the exception many years ago, and
the practice deserves to be more widespread. A diner who may be satiated after a heavy meal is
often refreshed and ready for dessert after a light, piquant salad.

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Separate-course salads must be very light and in no way filling. Rich, heavy dressings, such as
those made with sour cream and mayonnaise should be avoided. Perhaps the ideal choice is a
few delicate greens, such as Bibb lettuce or Belgian endive, lightly dressed with vinaigrette.
Fruit salads are also popular choices.

DESSERT SALADS

Dessert salads are usually sweet and may contain items such as fruits, sweetened gelatin, nuts,
and cream. They are often too sweet to be served as appetizers or accompaniments and are best
served as dessert or as part of a buffet or party menu.

THE STRUCTURE OF A SALAD

A plated salad may have as many as four parts base, body, dressing, and garnish. All salads
have body, and most have dressing, but base and garnish are parts of only some salads,

Base or Underline

A layer of loose, flat leaves (such as romaine, loose-leaf, or chicory) or of shredded lettuce may
be used as a base. This kind of base involves less labor and food cost, as it is not necessary to
separate whole cup-shaped leaves from a head.

Body

This is the main part of the salad and, an edible part of a salad.

Garnish

A garnish is an edible decorative item that is added to a salad to give eye appeal though it often
adds to the flavor as well. It should not be elaborate or dominate the salad.

Remember this basic rule of garnishing keep it simple.

• Salads and Salad Dressings

Garnish should harmonize with the rest of the salad ingredients and, of course, be edible. It
may be mixed with the other salad ingredients (for example, shreds of red cabbage mixed into
a tossed green salad), or it may be added at the end. Often the main ingredients of a salad form
an attractive pattern in themselves, and no garnish is necessary. In the case of certain
combination salads and other salads with many ingredients or components, there may be no
clear distinction between a garnish and an attractive ingredient that is part of the body. In
general, if a salad is attractive and balanced without an added garnish, don’t add one.

Nearly any of the vegetables

Dressing is a seasoned liquid or semi liquid that is added to the body of the salad to give

it added flavor, tartness, spiciness ,and moistness.

The dressing should harmonize with the salad ingredients.

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Dressings may be added at service time (as for green salads), served separately for the
customer to add, or mixed with the ingredients ahead of time (as in potato salad, tuna salad,
egg salad, and so on). A salad mixed with a heavy dressing, like mayonnaise, to hold it
together is called a bound salad.

Remember : Dressing is a seasoning for the main ingredients .It should accent their flavor, not
overpower or drown them

Making and Serving Salads

 Creativity and presentation help make salads taste good and look appetizing. Choose
 fresh ingredients that complement each other and the rest of the meal in flavor, color,
texture, and nutrients. Chilling the bowl or plate in the
refrigerator or freezer beforehand helps the salad stay cold for serving and eating.
 Salads can be served tossed, arranged, layered, or bound.
Tossed Salads A tossed salad is usually a mixture of greens and a dressing, often mixed with
other vegetables. Tossed salads are mixed well,
with ingredients distributed throughout.
Arranged Salads
 An arranged salad is a salad with ingredients placed in an attractive pattern. For
example, you could place wedges of tomato in a fan around a scoop of chicken
salad on a bed of lettuce.
 Layered Salads A layered salad is like an arranged salad, except that ingredients are
placed in layers one on top of the other, rather than in a
flat pattern on the plate. Serve a layered salad in a glass bowl for the best visual effect.
 Bound Salads A bound salad is held together tightly by a thick, usually creamy
dressing. Coleslaw is a popular bound salad

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1.2 Horse d’oeuvre -Appetizer

HORS D’ OEUVRES-are small portions of highly seasoned foods formerly

used to precede a meal served either hot or cold. Simplicity should be the
main criteria for making the hors d oeuvres. Although most hors d oeuvres
are served cold, there are also hot ones

There is some confusion as to the distinction, if any, between theterms appetizer and hors
d’oeuvre. In general, the first course of amulticourse meal is called an appetizer, and the finger
foods served atreceptions and with cocktails are called hors d’oeuvres. In some regions,

FACTORS TO BE CONSIDERED IN PLANNING APPETIZERS

The types of appetizers to be prepared should be governed by the occasion, time and place, and
decorations or theme.
 Occasion. It should be known whether the party is a stag affair, a party for both men
and women, a cocktail party, or a dinner party. For a 1-hour cocktail party about
five different canapes or hors d'oeuvres should be planned; for a 2hour cocktail
party, about eight different kinds. For a dinner party. Where a full meal is to be
served, three different canapés or hors d'oeuvres should be sufficient.
 Time and place. The time of day, the season of the year, and the place--whether
indoors or outdoors--should also be considered, and the appetizers should be
planned accordingly.
 Decorations or theme. The theme or decorations should be carried out, where
possible, in the appetizers or in the garnishes used for the appetizers.

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1.2.1 TYPES OF APPETIZER

A Hot appetizer an appetizer which is well seasoned and flavored in nature it is also hot
Ex meat boll, ring onion, chicken wing

B cold appetizer an appetizer which is served in row or cold way .

Ex dip, relishes, salads
Some common appetizers

Canapés may be defined as bite-size open-faced sandwiches.

Canapés are perhaps the most traditional and also the most modern of hors d’oeuvres.
This is no doubt because they are so varied and so versatile. Because they consist of tiny
portions of food presented on bases of bread, toast, or pastry, they are perfect finger
food ,easily handled and easily eaten. Nearly any food that can be served in a small
Portion can be served as a canapé topping .The variety of possible combinations is nearly
unlimited. Most canapés consist of three parts base, spread, and garnish.

Some suggestions for preparing cold canapés are as follows:

1. Canapés should be prepared as near serving time as possible. Sharp cutting utensils
must be used to assure even shapes. If ingredients are prepared ahead of time, they
should be placed in the refrigerator until it is time to assemble them.
2. The base (bread cutouts, crackers, or biscuits) should be as near bite-size as possible.
Most kinds of bread can be used, but the slices should be one-fourth inch thick and the
crusts should be removed. Bread cutouts can be made into various shapes, such as
squares, rounds, stars, hearts, oblongs, crescents, or triangles. The base should be
spread with a thin film of flavored butter ((3) below) to prevent the canape from
becoming soggy.
3. Various flavored canapé butters can be prepared by beating different ingredients into
creamed butter. An example of ingredients that are used include grated cheese, chili
sauce, finely minced chives and lemon juice, horseradish, mustard, lime or orange
gratings with lime or orange juice, sardine paste, or other items that would be
appropriate for the kind of canapé to be made.
Some of the more common canapé spreads are made of meat, fish, cheese, or fruit. Examples of
meat spreads are chicken liver, chicken salad, deviled ham, liverwurst, and pate de fois gras.
Fish spreads that may be used include anchovy, caviar, tuna, lobster, shrimp, and smoked fish.
Cheese spreads can be made by mixing creamed or Roquefort cheese with minced onions, chili

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COCKTAILS
The term cocktail is used not only for alcoholic beverages and vegetable and fruit juices but
also for a group of appetizers made of seafood or fruit, usually with a tart or tangy sauce.Such
cocktails are always served well chilled often on a bed of crushed ice.

Oysters and clams on the half shell are popular seafood cocktails. Fresh oysters and clams on
the half shell should be opened just before they areserved and arranged on flat plates,
preferably on a bed of ice.Providecocktail sauce in a small cup in the center or at the side of the
plate. Lemon wedgesshould also be provided.Fruit cups served as cocktails should be
pleasantly tart and not too sweet.Manyfruit salads) may be served as cocktails.Adding fresh
lemon or limejuice to fruit mixtures or serving with a garnish of lemon or lime wedges
provides thenecessary tartness.A simple wedge of melon with lime is a refreshing cocktail.A
few drops of a flavored liqueur can also be used to perk up the flavor of a fruitcocktail.

RELISHES

The term relish covers two categories of foods: raw vegetables and pickled items.
RAW VEGETABLES
These are also known as crudités (croodeetays;cruin French means “raw”).

Any vegetable that can be eaten raw may be cut into sticks or other attractive,bitesizeshapes
and served as relishes.Most popular are celery,carrots,and radishes.Othergood choices are
green and red peppers,zucchini,cucumbers,scallions,cauliflower andbroccoli florets, peeled
broccoli stems, peeled kohlrabi, cherry tomatoes, and Belgianendive leaves.Crudités are often
served with an appropriate dip (see the next section).Raw vegetables must be served crisp and
well chilled, just as in salads. Use thefreshest, most attractive vegetables possible. If they are a
little wilted, they can be recrispeby holding them for a short time in ice water.Serving
vegetables embedded incrushed ice will maintain their crispness.

PICKLED ITEMS
A wide variety of items such as dilled cucumber pickles, gherkins, olives,watermelonpickles,
pickled peppers, spiced beets, and other preserved vegetables and fruits areserved as relishes.
These items are rarely made in-house but are purchased already prepared. Like raw
vegetables,they should be served chilled.

DIPS

Savory dips are popular accompaniments to potato chips,crackers,and raw vegetables.

Proper consistency is important for any dip you prepare. It must not be so thickthat it cannot be
scooped up without breaking the chip or cracker,but it must be thickenough to stick to the
items used as dippers. Proper consistency means thickness atserving temperature.Most dips
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become thicker when held in the refrigerator.Many mixtures used as spreads (see section on
“Canapés”) can also be used as dips.Thin or soften them by adding a little
mayonnaise,cream,or other appropriate liquid.The recipes here are examples of typical
dips.Many other sauces and salad dressingscan be used as dips. Salsas (pp. 191 and 199) and
aioli (pp. 201 and 728) are twopopular examples

Some suggestions for serving canapés and hors d'oeuvres are given below.

 Hors d'oeuvres and canapes may be served together in a special ,dish divided
into compartments or on a large platter or tray.
 Those of the same type should be placed together to avoid a spotty
appearance. The items should not be heaped or crowded on the serving trays.
 Trays should be arranged so that the darker colored items are on the outside. Also,
colors should harmonize and shapes should be balanced to give a pleasing effect.
 Cold items should be served right out of the refrigerator or on platters set on cracked
ice.
 Cheeses should be served at a temperature around 700.
 If hors d'oeuvres or canapes are meant to be hot, they should be served fresh from the
oven, broiler, or frier; or if they are the type that will hold, they may be served from a
chafing dish.
 Trays should be taken to the kitchen and replenished when they are about two-thirds
depleted.

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