Hors D’oeuvres

1. Hors D’oeuvres Chef Michael Scott Lead Chef Instructor AESCA Boulder

2. Cold Hors D’oeuvres Canapé: tiny open faced sandwiches Base Breads: Pullman loaf, brioche, pate a choux, crostini Vegetables: endive, cucumber, tomatoes, potatoes Proteins: hard boiled egg, Spread Mayonnaise based: aioli, dressing Jams & Jellies Purees: vegetable or protein Main Component – The main flavor profile Garnish – compliment, complete & compatible Chef Michael Scott Lead Chef Instructor AESCA Boulder

3. Hot Hors D’oeuvres Logistics of serving hot hors D’oeuvres Temperature control – sanitation & product quality Handling – are utensils needed or can they be picked up by hand Safety for guest – very hot food can be dangerous Examples Filled pastry shells Brochettes or skewers i.e. rumaki Hot dips served with dipping item Items held in chafing dishes i.e. meatballs Stuffed wrappers i.e. dolmas , wantons Hot beverages i.e. shooters (burn warning) Chef Michael Scott Lead Chef Instructor AESCA Boulder

4. Other Hors D’oeuvres Dips Must include item to be dipped Hot or cold Crudité and Cheese platters Raw bar Danger raw shellfish may cause illness Temperature control Chef Michael Scott Lead Chef Instructor AESCA Boulder

5. Assembling Hors D’oeuvres Utilize mass production methods when possible Should be easy for the guest to eat, one or two bites Structurally sound, should not fall apart when picked up or eaten Holding product Can they be assembled in advance Are components best when added last minute No bare hand contact with ready to eat foods – gloves must be worn or a Variance must be applied for. Chef Michael Scott Lead Chef Instructor AESCA Boulder

6. Serving Hors D’oeuvres Butler style AKA Passed Easy to pick up Disposing of utensils properly Replenishing trays – how to keep them clean Guests should be able to pick up without touching others Buffet AKA Placed Placement and flow Replenishing Use serving utensils Best for dips, crudités and cheese platters Chef Michael Scott Lead Chef Instructor AESCA Boulder