The Hospitality Guru (cooking) Back to Basics: Cocktail/starters
Presenting Hors D’oeuvres/Cocktail Starters
- Cold hors d’oeuvres should be served chilled. Hot hors d’oeuvres should be served hot, on hot plates.
- Cold hors d’oeuvres must be served on polished trays or plates.
- Deep-fried foods should be drained completely of fat and be presented on hot plates or platters.
- All sauces should be appropriate.
- For the best presentation effects, variety hors d’oeuvres should be served in crystal raviers on polished crystal trays.
- Plates, glasses and bowls for single serve hors d’oeuvres should be spotlessly clean, polished and of a simple design which does not detract from the appearance of the food.
- Caviar is commonly served in a socle, a decorative container carved from ice. It makes for good presentation, and also keeps the caviar at optimum temperature.
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Perishable food items should not be kept in the danger zone for too long and be stored under refrigeration at 1C – 3C degrees.
Dry goods are to be stored under sanitary dry store conditions.
- Nowadays, hors d’oeuvres are referred to as starters.
- The function of a starter is to stimulate the appetite.
- Starters are divided into the two main categories of appetisers and entrees. Both can be served hot or cold.
- Appetisers are served before the soup and entrees are served after the soup.
- Cold starters can be served as either single portions or multiple portions
- Cold hors d’oeuvres should be served chilled. Hot hors d’oeuvre should be served hot, on hot plates.
- Deep fried food should be completely drained of fat.
- Hot starters usually consist of a single item.
- All plates, bowls, trays, raviers etc used for service should be spotlessly clean and polished.
- All accompanying sauces should be appropriate.
- Store perishable food items at 1C to 3C degrees and do not keep in danger zone for too long.