TLE-4th qtr

Hors D’oeuvre

translate from the french “outside the work”

Hors D’oeuvre

may be eaten with the finger like canapés and crudités

Finger food

Once consumed, no bones, or picks, or skewers should be left to discard.

Crudite

Types of finger food made fromraw vegetable sticks and dipping sauce

Canapés

Small opened-space sandwiches

Cook food carefully and appropriately

Guidelines in selecting, preparing, and serving Hors D’oeuvre 1

Season food well while keeping the original flavor

Guidelines in selecting, preparing, and serving Hors D’oeuvre 2

Use food that are fresh and flavorful

Guidelines in selecting, preparing, and serving Hors D’oeuvre 3

Cut in size small enough to eat in one or two bites

Guidelines in selecting, preparing, and serving Hors D’oeuvre 4

Food should have pleasing, natural colors

Guidelines in selecting, preparing, and serving Hors D’oeuvre 5

Choose food that fit the theme of the occasion

Guidelines in selecting, preparing, and serving Hors D’oeuvre 6

Cold Hors D’oeuvre are typically eaten with the fingers

Guidelines in selecting, preparing, and serving Hors D’oeuvre 7

Hot Hors D’oeuvre may require a plate and a fork or toothpicks

Guidelines in selecting, preparing, and serving Hors D’oeuvre 9

Salad

Commonly featured in the entire menu

Appetizers

Are food primarily intended as an introduction to a meal

Hors D’oeuvre

Served separately from the meal

Keep the portion size appropriate

Guidlines preparing appetizers 1

Be cautious in using seasoning

Guidlines preparing appetizers 2

Special attention to presentation must be given

Guidlines preparing appetizers 3

Choose appropriate and edible garnishes

Guidlines preparing appetizers 4

Select garnishes to heighten appeal of the dish(flavor and texture)

Guidlines preparing appetizers 5

Serve hot food hot, cold food cold

Guidlines preparing appetizers 6

Green Salad

Is made with a variety of greens and may be seasoned on its own as a garnish or bed

Composed Salad

Included base or bed as a main item, a dressing and garnish, topped with croutons

Vegetable Salad

Is raw and cooked vegetables

Potato Salad

Creamy salad dressed with mayonnaise

Fruit Salad

Fresh fruits with cream and yogurt

Vinaigrette

Made with oil and vinegar

Mayonnaise Based

Blending oil into egg yolks to make thick sauce

Dairy Based

Can be thin with cream or buttermilk or heavy with sour cream or yogurt

Vegetables

Are low in calories and fat-free as it provides a variety of vitamins and minerals and fiber.

Phytochemicals

It is a chemical in vegetable that reduces the risk of cardiovascular disease and concern

Brightly colored vegetables

Characteristics of salad 1

Blemish free surface

Characteristics of salad 2

Regular shapes and sizes

Characteristics of salad 3

Leaves or greens should be crisp and free of wilting

Characteristics of salad 4

Boiling and Steaming

Technique that applies intense heat that gives the vegetables its rich and bold flavor

Roasting and Baking

A technique that gives vegetables its deep, intense flavor because of the dry environment of the oven

Sautéing and stir-frying

A technique used for high moisture vegetables like leafy vegetables, squash, and others

Deep-frying

A technique that requires batter or breading to make perfectly fried, crisp vegetables

Legumes

Are frequently consumed and are used as alternatives to meat and poultry dishes

Pho Bo

It is a fragrant vietnamese noodle soup with clear beef or chicken broth, rice noodles and fresh herbs like basil and cilantro

Cream Soups

soups that are thickened with roux or other thickening agents plus milk and/or milk

Purées

Soups that are thickend by puréeing one or more of their ingredients with or without milk or cream added

Bisques

Thickened soups made from shellfish with cream added

Chowders

Are hearty soups made from fish, shellfish, and vegetables and usually with milk and potatoes

Specialty Soups

Soups that are native to a particular country or region

Specialty soups

It can be distinguished by their unusual ingredients or methods used in preparing and cooking them

Thick soups

Are opaque and thickened by either adding a thickening agent or by puréeing one or more of its ingredients

Clear Soups

Prepared from clear broth or stock and without thickener