hospitalitynU

  Serving Hors d’Oeuvres The two most common ways to serve hors d’oeuvres are Butler-style service - offered to guests by servers on small trays. Buffet-style service   Canapés:  canapes may be defined as bite sizes open faced sandwiches. they consist of : base spread garnish  canape bases bread cutouts toast cutouts crackers melba toast profitroles (tiny unsweetened cream puff shells) toasted pita wedges tortilla chips or cups tiny biscuits polenta cutouts   miniature pancakes canape spreads can be as simple as softened butter or cream cheese but cam be highly flavoured. spreads can be divided into three categories flavoured butters flavoured cream cheese meat or fish salad spreads canape garnish any food item that is places on top of the item to enhance the presentation of the canape    vegetables, pickles, and relishes    fish and shellfish    meats    cheese    hard cooked eggs flavouring items lemon, caviar,...