NOTA HORS D’OEUVRES

Perkataan hors d’oeuvres diterjemahkan daripada perkataan French yang membawa maksud “outside the work”. Di dalam istilah kulinari, ianya membawa maksud hidangan pembuka selera bersaiz kecil (small bite). Hors d’oeuvres terbahagi kepada dua kategori iaitu panas dan sejuk.

Bahan-bahan yang selalunya digunakan di dalam penyediaan hors d’oeuvres adalah seperti karangan laut, daging salai, patés serta galantines dan sebagainya.

Hors d’oeuvres yang berkualiti biasanya menggunakan bahan-bahan makanan yang mahal dan bermutu seperti udang kara (lobster), ikan salmon, caviar (sejenis telur ikan),burung-burung eksotik (exotic wild birds), hati angsa (goose liver) dan lain-lain.

Hors d’oeuvres yang dihidangkan perlulah:

1) Bahan-bahan yang digunakan perlu dari bahan yang segar

2) Dimakan hanya dengan satu atau dua gigitan sahaja

3) Hors d’oeuvres perlu dihias dan dihidang dengan menarik

4) Elakkan menggunakan bahan makanan yang mempunyai rasa yang sama

Contoh-contoh Hors d’oeuvres Sejuk

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NOTA CANAPÉS

Canapés are known as small bite sized open-face sandwiches. Canapés are usually served as part of a cold hors d’oeuvres displayed or as items passed around on trays at banquets or informal cocktail parties. 

The canapés consist of four basic elements:

1) The base

• Made of different shapes of fried or toasted bread slices, crouton or crackers.

2) Spreads

• Made of different butter compositions, mayonnaise made of different flavoring, cream cheese or mustard of various degrees of tanginess.

3) The topping

• Different puréed items, smoked or cured, seafood, smoked salmon, sardines, tuna, smoked oysters, caviar, sausages, salami, ham, stuffed or slice egg and etc.

4) Garniture

• Must be edible and must complement the items.

GUIDELINES FOR ASSEMBLING CANAPÉS

1. Pre-preparation is essential

• Preparing thousands of canapés for large functions can be tedious work, so it is essential that all bases, spreads and garnishes be prepared ahead of time.

2. Assemble as close as possible to serving time

• Bases become soggy quickly, spread and garnish dry out easily. As trays are completed, they may be covered lightly with plastic and held for a short time under refrigeration. 

3. Select harmonious flavor combinations in spreads and garnish

• Spread and garniture can be anything that is appropriate or that complement each other.

4. Be sure that at least one of the ingredients is spicy or pronounced in flavor

5. Use quality ingredients

• Canapés can be a good way to utilize leftovers but only if the leftovers have been carefully handle and stored to retain freshness.

6. Keep it simple 

• Simple, neat arrangements are more attractive than elaborated, overworked designs. Be sure that the canapés hold together and do not fall apart in the customers’’ hands

7. Arrange the canapés carefully and attractive on trays

• Much of the appeal of canapés is eye appeal and customers never see just one at a time but the whole tray. Each tray should carry an assortment of various flavors and textures, so there is something for every taste.

(Sumber: MohdZahari, S (2000) Culinary Arts 1, BIROTEKS UiTM Shah Alam)

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CRUDITÉS / RELISHES

Variety of fresh and raw vegetables cut into sticks or other attractive, bite-size shape and served with an assortment of dips.  The most popular vegetable used as crudités are carrots, celery, radishes, cauliflower, broccoli, zucchini, cucumber, green pepper and cherry tomatoes. 

The dips served with the crudités must be very flavorful but not overpowering.  Crudités and dips are always served cold. It is practical to set up small bowls of crudités and small bowls with dips for replenishment. 

A wide variety of items such as dilled cucumber pickles, gherkins, olives, watermelon pickles, pickled peppers, spiced beets and other preserved vegetables and fruits are also served as relishes. These items are rarely made in-house but are purchased already prepared. Like raw vegetables, they should be served chilled.

(Sumber: MohdZahari, S (2000) Culinary Arts 1, BIROTEKS UiTM Shah Alam)

Examples of Crudités

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Examples of Relishes

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