APPETIZERS

Hors doeuvre is a French Expression and its true definition is a preparation served
outside the menu proper, at the beginning of a meal or before the main course .An
hors doeuvre is essentially a small tit bit,
it
should be light ,attractive very delicate
and of course tasty.
There are two main types of hors
doeuvre:

Cold hors doeuvre

Hot hors doeuvre
Canaps

COLD HORS DOEUVRE

These can broadly be categorized into two, the ready to serve variety, available in
the market today in Every conceivable form and type (smoked Salmon, Pate, smoked
Sausages).Then there are those that require culinary preparation and, when made
properly, have the Advantage of being freshly prepared from fresh ingredients with
maximum flavour and appeal .This is where fine cuisine can make a very important
contribution to eating Pleasure.
Cold hors doeuvre can be broken down into further Classification.
1. Hors doeuvre frequently served at luncheons and generally known as hors
doeuvre a la francaise. This variety is served in oblong, round or square dishes
called raviers. These would include small salads made of meat, fish, vegetables,
eggs as well as ham, Sausages and a variety of marinated fish products.
2. The luncheon hors doeuvre is part of the meal and has its place in the proper
sequence of dishes served at the meal. While the dinner hors doeuvre is usually
served with cocktails, at a time prior to the meal and is not part of the menu.
HOT HORS DOEUVRE
Hot hors doeuvre are generally served at a Cocktail party or before dinner, they are
served with a lunch Menu. Although there are some hors doeuvre which may be
prototype and serve as a base for many preparations. As a matter of fact, any dish
when reduced to a tit bit portion can be used in the preparation of hors doeuvre. Eg.
Bouchees croustades, rissoles, ramekins and the ever popular quiche, can all be
served in smaller portions as hot hors doeuvre. The presentation of these hors
doeuvre are important as they set the tone and the Expectations of the dishes to
follow in the meal.
CANAPES
These are tiny open sandwiches which may be cut into a variety of shapes. These are
made up of a base, a topping and a garnish. The base could be brown or white

bread, toasted or plain, savoury biscuits, pastry or other similar food stuff. The
topping could be a variety of meats, fish, poultry and even veg and fruits, cheese.
Egg or a combination of these. The chef can use his creativity to include left overs as
well. The garnish is used to enhance the appearance and this is what makes the tray
of Canaps attractive .A tray may consist of an assortment of Canaps or may be
restricted to just one type. The key is to create interesting combinations and make
the tray visually appealing as well. Most Canaps are served cold but you could have
a few hot ones as well. Canaps are never served as a starter on the menu. Mostly
they are offered along with Cocktails before the meal is actually served .Canaps
both hot and cold are now very popular on the cocktail circuit and other gatherings
especially when dinner is not included as part of the function
Some types of Hors d oeuvre:

Angels on horseback
Dolmas
Strudel
Quiche
Scotch Pie

RUSSIAN appetizers are called Zakuski, they are various preparations in the
tradition of czarist Russia. It is a Russian term for hot and cold hors d'oeuvres,
entres and snacks, served before the main course .They are laid out on the table to
be had by the guests as they arrive
before the dinner. Typical zakuski
consist of cold cuts, cured fishes,
mixed salads, kholodets (meat jelly),
and various pickled vegetables such
as tomatoes, beets, cucumbers,
sauerkraut, pickled mushrooms,
deviled eggs, hard cheeses, caviar,
canaps, open sandwiches, and
breads. Iced vodka or other alcoholic
beverages is often served with the
appetizers. The word literally means something to bite after.

Delicate Eggplant Caviar

Deruny - Ukrainian Potato Pancakes
Dolmasy ( Stuffed Grapes Leaves )
Dressed Herring under Fur salad
Abzhorka

ITALIAN antipasto means before the pasta A typical selection would include
marinated mushrooms and artichoke hearts, sliced salamis and prosciutto ham,
smoked sardines, stuffed olives, anchovies, caponata and roasted red peppers.

Asparagus Arancini Stuffed With

Creamy Taleggio Cheese
Pan-Fried Zucchini Flowers Stuffed With
Ricotta, Goat Cheese, & Fresh Herbs
Bruschetta With Figs, Gorgonzola
Cheese, Pancetta Crumbles, & Toasted
Hazelnuts
Bacon wrapped artichokes hearts
BLT flatbread

Tapas is the hors doeuvre selection from

Spain. Tapas means lid. The name comes from
practice of placing a piece of bread, over the
wine glass to keep out the flies. Today it
includes kidney beans in vinegar sauce with
parsley, onion and red pepper, boiled sliced
potatoes with garlic and mayonnaise, small
meatballs in gravy, pickled cauliflowers, stewed
salt cod with garlic and cayenne, tripe stew,
black olives marinated with onions.

the

Croquettes with Serrano Ham and Manchego Cheese

Chunky Bean Dip
Stuffed Mushrooms
Stuffed Piquillo Peppers with Goat Cheese
Spanish Ham with Olives and Oranges

Sashmi are the type of Japanese appetizers , they are tiny portions of raw fish,
placed on mounds of vinegar rice and accompanied by soy sauce , wasabi and
pickled ginger. River fish is not preferred as it is not consider clean and not fit for raw
consumption. It is an art to cut fish for sashimi. Usually Tuna is the most preferred
fish for sashimi and most popular variety are ahi tuna or
yellow fin tuna also known as Albacore
tuna. Maguro, which is known as Bluefin
tuna, is another preferred variety, though it
is leaner than the ahi tuna.
Sushi tuna is further divided into sub types
based on their fat content .The fattier the
tuna, it will have a buttery texture and will
melt in mouth. The belly part of the tuna is
used for making sashimi and can be divided into
the following parts.
Akami It is the cut from the lean side of belly and has least fat content.
Torro It is the fatty part of the tuna belly and is more expensive due to better taste.
Toro is further subdivided into chutoro and otoro.
Chutoro this is the cut from belly between akami and otoro and is not as fatty as
otoro.

Otoro - This is the most prized cut of the tuna which is obtained from under the belly
side .It is has highest fat content and thus a texture which melts in the mouth.

Mezes or meze is a selection of small dishes or large

platters served in the Middle East or in Mediterranean
countries as a prelude to the main meal or as a meal
by itself .the word mezze is derived from Turkish word
meze which means taste or snacks. In Arab countries,
it is known as muqabillat, in Morocco it is called
mezedakia , and in Greece , they are called
mezzethes.The range of products served in mezze
would depend upon the availability and the geographical
location of that particular place.Meze are the appetizers which
include dips , salads , pickles, meat, vegetables and cheese.

Dips- Baba Ghanoush, Moutbel , Rouille.

Salads - Fattoush, melitzanosalata.
Pickles laban
Vegetables falafel.
Cheese grilled haloumi , sanganaki.