| A | B |
|---|
| An hors d'oeuvre is intended | to stimulate the appetite and set the tone for the following courses. |
| Use only the best | quality ingredients. |
| Use small, simple, elegant | garnishes, compatible with the food they are to enhance. |
| Hors d'oevres froid is another way of saying | cold starters. |
| Cold starters can be single | or multiple portions. |
| Cold single portion starters | could include oysters, smoked salmon, caviar and crudités. |
| Caviar | is fish eggs (fish roe). |
| Caviar is taken from | the sturgeon family of fish. |
| There are four varieties of sturgeon. | Beluga, Osetrova, Sevruga and Volga. |
| The best quality sturgeon roe is | Beluga. |
| Caviar is preserved by | adding salt. |
| Caviar is served | cold in its original container, or in a crystal bowl on ice. |
| Accompaniments to caviar would include: | chopped boiled egg white & yook, lemon wedges, blini & melba toast. |
| Hot hors d'oevres are served on | polished hot plates or platters. |
| Cold hors d'oevres are served | chilled on polished plates or platters. |
| Sauces accompanying hors d'oevres | should be presented in a small ramekin (dish) on the platter. |
| Make sure all fried foods are | completely drained on paper towel before placing on platters. |
| Hot hors d'oevres are single | items served on a plate. |
| Single hot hors d'oevres would include: | vol au vent, oysters mornay and ravioli. |
| Chaud is the French word for | hot. |
| Froid is the French word for | cold. |
| Hot Cocktail Hors D'Oeuvres is also called | Varies Chaud. |
| Hot Cocktail Hors D'Oeuvres would include | such items as curry puffs, bouchees, dim sims and chicken winglets. |
| Hot Cocktail Hors D'Oeuvres would be served | with an appropriate dipping sauce on a polished platter. |
