Appetizers & Hors doeuvres Jennifer Choquette Slide 2 After
participating in todays activities, you should be able to say I
can: Identify some new vegetables Define Garde Manger Explain what
Hors doeuvres are Make and creatively present veggie pizza as an
appetizer Use some garnishing tools Jennifer Choquette Slide 3
Garde Manger (gard-mawn-ZHAY) The person responsible for planning,
preparing, and artistically presenting cold foods; also called a
pantry chef. Jennifer Choquette Slide 4 What is a Garde Manger? The
garde manger plans dishes using many fresh ingredients, including
vegetables, fruits, prepared meats, fish, seafood, breads, and
cheeses. He or she manages a team of people called a brigade. Each
member of the brigade specializes in a particular type of cold food
preparation. Simple ingredients are used to create and artistically
present the following items Jennifer Choquette Slide 5 o Hors
doeuvres - very small portions of food served before a meal
Jennifer Choquette Slide 6 1. Single-food Hors doeuvre Consists of
one item. Example: Jumbo shrimp 2. Hors doeuvre Varies Combination
of plated items with enough hors doeuvres for one person, about 10
small items. 3. Finger Foods Presented on plates from which each
guest serves themselves. Example: stuffed mushrooms, small tarts,
and canaps (k n'-p', -p). Three hors doeuvre Types Jennifer
Choquette Slide 7 o Salads Jennifer Choquette Slide 8 o Canaps (k
n'-p', -p) - A small, open-faced sandwich that consists of two main
parts: a platform, (or base) and a cushion (or topping). Jennifer
Choquette Slide 9 o Fancy Sandwiches Jennifer Choquette Slide 10 o
Fruit, cheese, meat, relish and combination trays Jennifer
Choquette Slide 11 o Garnishes for All Types of Dishes Jennifer
Choquette Slide 12 Tips for Making Hors doeuvres Keep each food
item small one to two bites. Prepare flavorful items that go well
with other foods being served. Make items attractive to the eye.
They should look good alone as well as with the other foods.
Jennifer Choquette Slide 13 ZesterMellon Baller Jennifer Choquette
Slide 14 Vegetable PeelerParing Knife Jennifer Choquette Slide 15
Fluting Knife Jennifer Choquette Slide 16 Appetizers & Hors
doeuvres Jennifer Choquette Slide 17 Vegetable Pizza Recipe Canaps
Ingredients: roll crescent dinner rolls tsp dill weed crush 4 oz
cream cheese, softened cup shredded cheese (cheddar) cup mayonnaise
(level off)1 cup assorted raw vegetables, chopped tsp garlic
powder(1/6 cucumber, Roma tomato, 1 carrot, cup broccoli) Jennifer
Choquette Wash veggies Peel Carrot Carrot can be made into carrot
curls, sliced, julienned or shredded Put the cream cheese in a
glass bowl. Cover it with a paper towel or waxed paper. Microwave
it for 20-30 seconds. Use large holes on cheese grater Slide 18
Baking the Crust: Preheat oven to 350 degrees. Grease an 8 x 8 pan
and press the 3 crescent roll dough triangles into the square pan.
Bake dough for 15 minutes. Jennifer Choquette 4 triangles per group
After you clean the pan, please dry the corners of the pan extra
good! Slide 19 Cooling & Cutting the Crust: Allow the dough to
cool a bit and remove them from the pan to cool. ***Complete the
activity with the text book.*** Jennifer Choquette Slide 20 Topping
the Pizza: Mix together cream cheese, mayonnaise, and garlic powder
using your kitchen aide. Spread mixture evenly over cooled crust. *
Cut into 9 individual squares. Jennifer Choquette Slide 21 Topping
the Pizza: * Sprinkle cheese on top. Arranger assorted chopped
vegetables on top. Crush dill weed in the palm of your hand and
sprinkle it over the top. Refrigerate until ready to use. Jennifer
Choquette
