Learn How to Prepare Hors d'Oeuvres in a Flash |
There is some confusion as to the distinction, if any, between the terms appetizer and hors d’oeuvre. In addition to salads and salad dressings, the pantry department is generally responsible for the small food items known as appetizers or hors d’oeuvres. The function of these foods is to enliven the appetite before dinner, often to the accompaniment of drinks, so they are generally small in size and spicy or piquant in flavor.
This unit deals not with first courses but primarily with special kinds of foods that are usually encountered away from the dinner table foods that are the special domain of the pantry chef. They include finger foods such as canapés and relishes, indispensable accompaniments to receptions and parties. 
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Here are just some of the things you will learn in this presentation: ü About the two principal methods of serving hors d’oeuvres at a reception.
ü How to prepare canapés.
ü How to prepare hors d’oeuvre.
ü How to prepare cocktails.
ü How to prepare relishes.
ü How to prepare dips.
ü How to prepare a variety of other hors d’oeuvres, including antipasti, bruschette, and tapas.
ü About the three types of sturgeon caviar.
ü About three other kinds of caviar.
ü Plus lots more. |
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Format: Adobe Flash | Size: 1.88 MB | |
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Product & Resell License Price $4.95 Instant Download | | |
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