Week 7: A starter BLOG
INTRODUCTION:
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Cookery Topic: Hors d'ouvres, Appetizers, & Canapés
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The Menu:
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Shrimp Wontons with Peanut-Ginger Sauce
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Veggie Spring Rolls with an Mango-Chile Sauce
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Corn Cakes with a Mango Salsa
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MY PRIOR KNOWLEDGE:
I work the salad and appetizer station at The Depot in downtown Auburn, so I have been becoming familiar with various types of seafood appetizers like fried oysters, calamari, and a few others. I am excited for this week to learn about the many types of meal starters, as well as some recipes we can use as we move forward.
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LEARNING OBJECTIVES:
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Compare and contrast appetizers and hors d’oeuvre
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List the six requirements for successful hors d’oeuvres.
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Identify foods frequently used for hors d’oeuvre preparations.
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List and describe the five basic construction types of hors d’oeuvres.
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Prepare a variety of cold hors d’oeuvres.
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List and explain the four elements of hors d’oeuvre tray design.
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Present hors d’oeuvres attractively on various types of service ware.
Background:
There are multiple types of ways to kick-start a multi-course meal. Appetizers, hors d'oeuvres, canapés- all have the same purpose, but are slightly different. An appetizer is the sign of the meal beginning; it is also larger in portion size. An appetizer tends to be one per person, but in recent years, they have grown to be shared with the table. Appetizers can vary, but typically need silverware to be consumed. Hors D'oeuvres are served before the meal begins, but compliment what is to be served. These are finger foods, and are usually picked up by a toothpick, or a small utensil, and eaten in one or two bites. These are perfect when mingling at a party.
Appetizers vs. hors d'oeuvres: Is there a difference? Encore Catering. (2019, December 5). Retrieved October 4, 2021, from https://encorecatering.com/appetizers-vs-hors-doeuvres-is-there-a-difference/.
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Methods Used:
For appetizers, it would be great to practice our plating skills. Since appetizers are the first thing a guest would see, it would be nice to practice how it's best to plate an hors d'oeuvres vs. a canapés or an amuse bouche.
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Recipes & Plan Of Work:
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My Inspiration :
Shrimp Wontons
Corn Cakes
Steamed shrimp Wontons
crispy corn fritters
Rainbow Summer Paper Rolls
WEEK 7: REFLECTION
Lab Outcomes: This week we worked on appetizers, and recognizing the difference between all the different types of appetizers.
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Dish Results:
Steamed Shrimp Wontons: this dish was so fun to make! Alena was a great teacher for showing us how to wrap the wontons correctly. The stuffing was really well prepared, and was good on its own.
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Veggie Spring Rolls: making this dish was much harder than I expected it to be, but the sauces were a perfect companion for the spring rolls! The hardest part was making the veggies the right size to fit in the roll.
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Crispy Corn Fritters: the corn fritters were an interesting appetizer to try.
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