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Hospitality And Tourism
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© Oxford University Press 2012. All rights reserved
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© Oxford University Press 2012. All rights reserved
Chapter 3Chapter 3APPETIZERS AND APPETIZERS AND
GARNISHESGARNISHES
© Oxford University Press 2012. All rights reserved
INTRODUCTIONINTRODUCTIONINTRODUCTION TO APPETIZERSCLASSIFICATION OF APPETIZERSCANAPESCOLD HORS D’OEUVRESHOT HORS D’OEUVRESGARNISHESTYPES OF GARNISHESTRADITIONAL APPETIZERSMODERN APPETIZERS
© Oxford University Press 2012. All rights reserved
INTRODUCTION TO APPETIZERSINTRODUCTION TO APPETIZERS
HORS D’OEUVRESVARIOUS KINDS AND THEIR
CLASSIFICATIONPURPOSE OF SERVING APPETIZERSSALIENT FEATURES WHILE PREPARING
AND SERVING HORS D’OEUVRES
© Oxford University Press 2012. All rights reserved
CLASSIFICATION OF HORS CLASSIFICATION OF HORS D’OEUVRESD’OEUVRESCANAPESWHAT IS A CANAPE?FILLINGS THAT CAN BE USED IN
MAKING CANAPEPOINTS TO REMEMBER WHILE
MAKING CANAPES
© Oxford University Press 2012. All rights reserved
COLD HORS D’OEUVRESCRUDITESSHELL SHAPESBOUCHEES PROFITEROLESMOUSSES-base,binder,aeratorSAVOURY WATER AND JELLIES
© Oxford University Press 2012. All rights reserved
CAVIAR AND ITS TYPESSTUFFED VEGETABLESTIMBALESCONFITSRILLETTES AND RILLONS
© Oxford University Press 2012. All rights reserved
HOT HORS D’OEUVRESBEIGNETS OR BATTER FRIEDBROCHETTESKEBABSBRUSCHETTACROQUETTEDOUGH WRAPPED HORS D’OEUVRESFLATBREADSMISCELLANEOUS HOT HORS D’OEUVRES
© Oxford University Press 2012. All rights reserved
GARNISHESGARNISHESIMPORTANCETYPES OF GARNISHESVegetablesBread SaladsSaucesCompotes, chutneys. etc.
© Oxford University Press 2012. All rights reserved
TRADITIONAL APPETISERSTRADITIONAL APPETISERSANTI PASTOMEZZETAPASANTOJITOSSMORGASBOARD
© Oxford University Press 2012. All rights reserved
MODERN APPETIZERSMODERN APPETIZERSMODERN CONCEPTSTYPES OF MODERN APPETIZERSTHE USE OF FOAMS ENCAPSULATION
© Oxford University Press 2012. All rights reserved
THANK YOUTHANK YOU