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Appetizers & Hors d’oeuvres

Appetizers & Hors d’oeuvres . Veggie Pizza. Garde Manger ( gahrd mohn -ZHAY) The person responsible for planning, preparing, and artistically presenting cold foods; also called a pantry chef. .

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Appetizers & Hors d’oeuvres

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  1. Appetizers & Hors d’oeuvres Veggie Pizza

  2. Garde Manger(gahrdmohn-ZHAY)The person responsible for planning, preparing, and artistically presenting cold foods; also called a pantry chef.

  3. The garde manger plans dishes using many fresh ingredients, including vegetables, fruits, prepared meats, fish, seafood, breads, and cheeses. • He or she manages a team of people called a brigade. Each member of the brigade specializes in a particular type of cold food preparation. • Simple ingredients are used to create and artistically present:

  4. Hors d’oeuvres- very small portions of food served before a meal

  5. Three hors d’oeuvre Types • 1. Single-food Hors d’oeuvre • Consists of one item. • Example: Jumbo shrimp • 2. Hors d’oeuvre Varies • Combination of plated items with enough hors d’oeuvres for one person, about 10 small items. • 3. Finger Foods • Presented on plates from which each guest serves themselves. Example: stuffed mushrooms, small tarts, and canapés.

  6. Salads

  7. Canapés(KAN-uh-pay)- A small, open-faced sandwich that consists of two main parts: a platform, (or base) and a cushion (or topping).

  8. Fancy Sandwiches

  9. Fruit, cheese, meat, relish and combination trays

  10. Garnishes for All Types of Dishes

  11. Tips for Making Hors d’oeuvres • Keep each food item small – one to two bites. • Prepare flavorful items that go well with other foods being served. • Make items attractive to the eye. They should look good alone as well as with the other foods.

  12. Zester Mellon Baller

  13. Vegetable Peeler Paring Knife

  14. Fluting Knife

  15. The End

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