Professional Cooking - Chapter 23 Flashcards

Appetizers and Hors D'oeuvres

• Appetizers serve as the first course in a multi-course meal.
• Hors D'oeuvres are finger foods served during receptions and with cocktails.
• Hors D'oeuvres can be presented formally before a meal or informally as accompaniments to beverages.

Serving Styles

• Butler-Style Service involves staff offering hors d'oeuvres on small trays while mingling.
• Buffet-Style Service allows guests to serve themselves from attractively arranged tables.
• In Butler-Style Service, each item should be bite-sized, easily handled, and may include pick-ups like canapés.

Butler-Style Service Details

• Offer picks and cocktail napkins for moist or oily items to enhance guest convenience.
• Food trays should be simply arranged and kept appealing, with non-pleasant trays refreshed quickly.
• Generally, each tray contains only one food selection, though two or three simple items can be combined.

Buffet-Style Service Details

• Cold hors d'oeuvres should be arranged neatly on trays; canapés ideally displayed in organized patterns.
• Hot items should be served in chafing dishes to maintain warmth.

Canapés

• Canapés are bite-sized open-faced sandwiches and consist of a base, spread, and garnish.
• Bases can include various types of bread, crackers, and pastry shells.
• Flavored butter, cream cheese, and meat or fish salad spreads serve as the spread components.

Preparing Canapés

• For toast-based canapés, crusts are trimmed, and bread is toasted to a crispy texture.
• Spreads should be thick enough to adhere to the base and complement the garnish.

Garnishes

• Garnishes can enhance the visual appeal and flavor of the canapés, consisting of vegetables, fish, meats, or dairy.
• High-quality ingredients are essential for an appetizing presentation.

Cocktails and Relishes

• The term "cocktail" applies to both drinks and seafood or fruit appetizers served chilled on crushed ice.
• Common seafood cocktails include oysters, shrimp, and crab meat.
• Relishes may consist of raw vegetables or pickled items, served chilled.

Dips and Crudités

• Dips must achieve the right consistency for easy dipping, either served with vegetables or crackers.
• Raw vegetables, known as crudités, should be fresh, crisp, and served with an appropriate dip.

Antipasto

• Antipasto, typical in Italian restaurants, includes assorted cured meats, seafood, cheeses, hard-cooked eggs, and more.
• The singular form of antipasto emphasizes singular servings of the flavorful components on a platter.

General Guidelines

• Properly prepare ingredients in advance to facilitate quick assembly of canapés.
• Aim for harmonious flavor combinations to engage appetites effectively.
• Maintain simplicity and visual appeal in final presentations for maximum impact.### Relishes and Antipasto
• Relishes include raw vegetables like carrots, celery, fennel, radishes, cauliflower, and tomatoes; also includes cooked or pickled items such as olives, artichoke hearts, small hot peppers, and onions.
• Antipasto refers to Italian hors d'oeuvres, not a particular recipe, with many variations in preparation.

Bruschetta

• Bruschetta is Roman garlic bread, traditionally toasted Italian bread rubbed with garlic and drizzled with olive oil.
• Popular bruschetta toppings include a mixture of diced fresh tomatoes and olive oil, but meats, cheeses, and various vegetables are also used.
• The plural of bruschetta is bruschette.

Canapés vs. Bruschette

• Bruschette differ from canapés in size and sturdiness, suitable as a dinner appetizer while canapés are typically smaller.

Tapas

• Tapas are small food items enjoyed with drinks in taverns, originating from the Spanish word for "lid."
• Common traits: served in small portions, intended for quick consumption, often shared among diners.

Spanish Tapas Culture

• Lunchtime in Spain occurs from 2-3 PM, while dinner is served late, around 10 PM, fostering social gatherings at tapas bars.

Caviar

• Caviar is salted roe from sturgeon, with regulations specifying that only sturgeon roe can be labeled as caviar in the U.S. and Canada.
• Major caviar-producing countries include Russia and Iran, with growing production in North America due to restrictions on Caspian sourcing.

Quality Assessment

• The quality of caviar varies by type; larger eggs are not always synonymous with better quality, with taste being the definitive factor.
• Fresh caviar should have shiny, whole eggs without strong odors.

Caviar Varieties

• Malossol caviar is lightly salted, considered superior quality but all types remain salty.
• Caviar can be fresh or pasteurized; the latter lasts longer but is of lower quality.

Alternatives to Sturgeon Caviar

• Popular alternatives include salmon caviar (large red eggs), bleak roe (tiny orange eggs from Baltic fish), and tobiko (orange eggs from flying fish).

Serving Caviar

• Caviar should be served ice-cold with accompaniments like chopped onion, lemon, and sour cream that do not overpower delicate flavors.
• Non-metal spoons, such as bone, porcelain, or mother of pearl, are recommended to avoid undesired tastes.

Amuse Bouche

• Amuse bouche is a small complimentary appetizer offered by chefs, showcasing their skills and enhancing guest experience.
• Can include tiny portions of salads, soups, canapés, or small meats and vegetables.

Creativity in Amuse Bouche

• Chefs often present dishes from their menu with unique garnishes or sauces, not replicating items served that evening.