HOT AND COLD APPETIZERS

• Hors d'oeuvre Is often served to perceive a meal they are serve as a food that cocktails parties involving alcoholic beverages
• In french it literally means "outside the work" or "that is not part of the ordinary said of courses in a meal"

  Hors D'oeuvres
• The size and richness depend of on the composition of the menu many hot hors d'oeuvre

  are suited for serving small ala carte dishes and are usually described as hot dishes they are served between the soup and fish course in today's shorted menus they are often served instead of hot and entres
• To taste their best they should be served Hot this often means cooking in assembling then just prior to serving
• Should stimulate appetite in therefore should always be served at the first course in the

  Cold hors d'oeuvre
• Five types of hors d'oeuvre and they are served as follows

  • Plate of hors d'oeuvre
  • Grissom platter
  • Hors D'oeuvres platter
  • Assorted hors d'oeuvre
  • Rich hors d'oeuvre
• Is still a classical form of presentation lobster should always be included

  Rich hors d'oeuvres
• A wall presented platter with a limited choice of simple or more expensive food the basic rules are small quantity but big inequality and the same time attractively serve

  • Shrimps with jolly
  • Asparagus tip and mushroom
  • Sardines with onion rings

  Hors d'oeuvres platter
• Can be served in special portion platters platters with dishes or even from a serving cart

  Assorted hors d'oeuvre
• The platter may consist of two kinds of cold meat such as ham smoked beef peppered ham the sauce can be served at the side

  Grissom platter
• May consist of shrimps smoked beef porch egg spanish sardines and lettuce sauce can be served at the site

  Plate of hors d'oeuvre