Sunday, March 30, 2014

What we learned in culinary school this week: Week 12 (Part 2)

After spending the Monday and Tuesday on shellfish, we switched gears to Hors d'Oeuvres for the rest of the week.

Hors d'Oeuvres and canapes are small items that can be eaten without utensils while standing. Appetizers are small portions of food served at the table as the first course.

We also discussed catering at length (there's a lot more to it than just showing up with trays of food) and got a chance to look at a copy of an actual bid for a catering event that featured passed Hors d'Oeuvres, stationary Hors d'Oeuvres and a dessert buffet.

People think that having buffets and Hors d'Oeuvres are cheaper than servings meals, which is not necessarily the case. When clients ask for this, they are often saying they don't want to spend a lot of money. There's also the issue of whether or not dinner is being served. If it isn't, guests will be eating a lot more Hors d'Oeuvres than if there is going to be a sit-down meal.

Wednesday we did tea sandwiches and Thursday prepped for Friday's buffet lunch. The sandwiches were:

  • Cucumber Sandwiches with Watercress Butter
  • Smoked Salmon Sandwiches with Lemon Dill Buttr
  • Garden Tomato Sandwiches with Onion Jam
  • Tarragon Shrimp Salad Sandwiches
  • Curry Chicken  Salad Sandwiches 

Mise en place (everything in its place).

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