Garde Manger
Appetizers and Hors d’ oeuvre
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When to serve
•Hors d’ oeuvre – served as a prelude to ameal
•Appetizers – served as a first course of ameal
•Both foods are somewhat interchangeable
Hors d’ oeuvre
•Outside the work
•Small bites
•Standing meals – hors d’ oeuvre meals
•Remember
–Nature of event & the menu to follow
–Ice & ice carvings are used to keep cold aswell as looks
Hors d’ oeuvre
•Remember
–Served on platters or passed, remember howit looks after each person touches it
–Serving devices
•Composed hors d’ oeuvre
–2 or more components
–Take an entrée item and convert it
–Mousse
Hors d’ oeuvre
•Composed hors d’ oeuvre
–Barquettes & tartlets – pate dough
•Holders or garnishes
–Canapes – small open faced sandwich
•Base – spread – filling – garnish
–Profiteroles – pate a choux puffs
–Spoons -
Appetizers on the “a la carte menu”
•First course
•Grazing menu or degustation menu
–A select series served in a logical sequence
•Used as a up sell item
Appetizer Tasting Menus
•Tapas
–Entire menu made of appetizer items
–Classic tapas is small bread to cover theglass of sherry
–Spanish in nature
•Zakuski – Russian - small bites of cureditems
•Meze or smorgasbord
Apps for a Banquet
•Build with flavor and texture
•Build from one to the other
•Progress from subtle to more assertiveflavors
•Consider the entire experience
•Watch portion sizes
Selecting and Preparing Apps
•Classic hors can be served as apps withan increased size
•Fresh seafood, prepped as close aspossible to time of service
•Cured or smoked meats
•Salads or pastas
•Consider using whole animal in meal
Principles for Presenting Apps
•Serve all food at the proper temp
•Season accordingly – remember you aresetting up the meal
•Slice, shape and portion properly
•Neatness
•Shared apps, what does it look like afterthe first person digs in
Principles for Presenting Apps
•Color, shape,& white space role incomposition of the plate
–Look at the shape, size and color of plate
•Garnish
Cold Savory Mousses
•Means foam or froth
•3 basic parts
–Base- from savory items
•Cooked or smoked and served cold
•May need to add liquids to get the correctconsistency
–Binder – gelatin, sheets or crystals
•Bloom in cold water – warm to 90 – 110 to dissolve
•May not need this step
–Aerator
Cold Savory Mousses
•3 basic parts
–Aerator – beaten egg whites or whippedcream
•Don not over beat it
•Fold in carefully
Savory Waters, Jellies, & Sorbets
•Broths, sorbets, or granitas
•Flavor full and thickened liquids to use toaccent many things
•Sorbet and granitas can be used as apalate teaser or cleanser
Alternative Thickeners
•Agar – carbohydrate – based gelling agentfrom seaweed
•Carageenan – red algae – based thickener
•Alginate - carbohydrate – based gellingagent from brown seaweed
–Only gels in the presence of calcium
Savory Foams & Encapsulations
•Extension of savory waters and jellies
•Use agitation and nitrous oxide to createfoam from veggie & fruit purees, fish, foiegras, & cheese
•Can be savory or sweet
•Have to take into account acidity andseasoning
Caviar
•From roe of sturgeon
•Expensive
•Roe is harvested while sturgeon is alive,roe sacs are carefully rubbed over sieveto produce the eggs or berries
•Types
–Beluga
–Osetra
–Sevruga
Caviar
•Caviar from farmed raised sturgeon
•Other types
–Salmon, paddlefish, whitefish, lump & cod
•Pasteurized or fresh
•Buying & storing
–28 to 32
–Unopened 4 weeks opened 2-3 days
