Long gone are the days when hors d’oeuvres were a lump of cheese and a pickled onion on a co*cktail stick, or a soggy vol au vent served on a paper plate. First impressions count, and how food is presented at an event or gathering is as important as the food itself - presentation sets the tone of the event and adds to the ambience. QAR’s Kidei cones, made from sustainable bamboo, are the classy, elegant option for serving endless varieties of hors
d’oeuvres (or small dishes).
The French phrase hors d’oeuvres literally means ‘outside the works.’ Originally it was an architectural term referring to an outbuilding not incorporated into the architect’s main design. Translating into the context of food, it relates to small dishes served out with the main meal. These dishes are typically served from trays, passed round by catering staff, or displayed buffet style at receptions, networking events and high-end gatherings.
Presentation is key to both the appearance of the display and the ease with which the dish can be eaten. Kidei cones, available in four practical sizes, tick all the boxes - being aesthetic, functional, disposable, and environmentally friendly.
You may have wondered, what is the difference between a canapé and an hors d’oeuvre?
Canapés are actually a type of hors d’oeuvre, but not all hors d’oeuvres are canapés. Besides canapés, some different types of hors d’oeuvres include crudities, pastries, meat or vegetable skewers, and small portions of almost anything! Canapés are typically made with an edible base – crackers, blinis, bread or pastry, and served cold. Hors d’oeuvres are small bites of something tasty and can be both savoury or sweet, and served hot or cold. For example, if you pick up a piece of smoked salmon on a blini from a platter, you have a canapé. If you choose a piece of smoked salmon with salad and dressing, served say in a Kidei cone, it would be an hors d’oeuvre!
Hors d’oeuvres from kebabs, crudities, chips and dips to sausages, meats or fish in sauce or mini portions of fish and chips can be served in our bamboo Kidei cones. Sweet treats as well of course – ice cream and jelly for kids’ parties, fruit skewers, sundaes for adults, even simple popcorn and nuts for cinema night! Options are limitless with these stylish and disposable alternatives to a small bowl or dish. For those recipes which perhaps don’t lend themselves to the cones, we also have our popular Kidei bamboo boats.
Give us a call here at QAR to discuss your needs and let us know how we can help add some creativity to your presentations.
By Tara Gibson
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FAQs
They're most commonly found at co*cktail parties or during the co*cktail hour of a reception or gala. Most of the time, hors d'oeuvres are considered 'finger foods' and can be eaten while standing and mingling. The important distinction of hors d'oeuvres is that they are served before, or separately from a meal.
What is the primary difference between hors d'oeuvres and canapés? ›
Canapés are typically made with an edible base – crackers, blinis, bread or pastry, and served cold. Hors d'oeuvres are small bites of something tasty and can be both savoury or sweet, and served hot or cold.
When preparing Appetisers What is the difference between canapés and hors d oeuvres and when are they usually served? ›
My understanding is that hors d'oeuvres are served at the begiining of a meal, before the soup course if both are served. Canapes are a type of hors d'oeuvre with a bread, toast or pastry base that can be “finger food” and can also be served as party food, rather than as part of a meal at all.
What does light hors d oeuvres mean? ›
In the U.S., 'appetizers', referring to anything served before a meal, is the most common term for hors d'oeuvres. Light snacks served outside of the context of a meal are called hors d'oeuvres (with the English-language pluralization).
What is the basic rule in hors d'oeuvres? ›
Hors d'oeuvre
Hors d'oeuvres are defined as "apart from the main work" and served before sitting down to meal service. They may be hot or cold items. Because they are usually eaten while standing, hors d'oeuvres should be finger food that can be eaten without the use of utensils.
What is the purpose of serving hors d oeuvres? ›
These are small dishes served before a meal. They're ideal for people to eat because they're designed to be eaten by hand, with minimal use of cutlery involved. Therefore, they're convenient. They generally don't require dishes, spoons, forks, knives, placemats, and other items involved in eating an actual meal.
What are the three main types of hors d oeuvres? ›
Types of Hors d'oeuvre
- Hot- sausages, smoked fish or meat, Potato Napoleon with caviar and sour cream etc.
- Cold- Pates, oysters, cheeses, crudités etc.
- Finger food- empanadas, wontons, deviled quail eggs, tea sandwiches.
- Canapés- 1 or 2 bites- always consists of four parts. Base. Spread. Primary ingredient. Garniture.
An hors d'oeuvre is typically finger food and might refer to, among other items, canapés, crudités, deviled eggs, and bruschetta. Appetizers, on the other hand, appear as the first courses when seated at the table.
What are the characteristics of canapés? ›
There are 4 distinctive elements of a canapé – the base, spread, a topping & a garnish. Canape base ingredients are usually bread, puff pastry or crackers, allowing a solid foundation for the rest of the canapé.
What are the two styles of hors d oeuvre service describe each? ›
The two most common ways of serving hors d'oeuvres are butler-style and buffet-style. In butler-style service, the hors d'oeuvre selections are offered to guests by service staff carrying small trays as they pass among the assembled group.
: an appetizer consisting of a piece of bread or toast or a cracker topped with a savory spread (such as caviar or cheese) compare hors d'oeuvre.
What's the difference between an hors d oeuvre and a canape? ›
The term hors d'oeuvres refers to a wide variety of bite-sized snacks ranging from panko prawns to chicken tandoori kebabs. The term canape essentially refers to a small, open-faced sandwich of some sort.
How do you describe heavy hors d'oeuvres? ›
Call them hors d'oeuvres or call them appetizers, they stand on their own at an event and have stopped being just a starter. On trend are the “All Appetizers” or “Heavy Hors d'oeuvres” parties. These co*cktail party style events allow for more mingling, interaction and movement.
What is Hors D oeuvre terminology? ›
The term comes from the French phrase hors-d'oeuvre, which translates literally to “outside of the work,” meaning that hors d'oeuvres are served outside of the main meal.
How should canapés be served? ›
So, ensure that you display canapés effectively, using serving platters and plates that show off the food at its best rather than simply being a place to hold the food until it's eaten. Slate boards and platters are a popular choice for serving as they provide a stylish backdrop to gorgeous canapés.
At what type of event would you serve canapés? ›
I would always recommend pre meal canapes if you are having a long day celebration (such as a wedding). People often arrive having not eaten a full meal beforehand and there can be a long gap between the start of the day and the main meal. Plus you don't want people to drink too much!
When should I have canapés? ›
Enjoyed along with a glass of champagne before or after the wedding ceremony, canapés are generally the first part of your wedding menu guests will taste on the big day. As a result, they set the tone for the wedding. If they're elegant and traditional, guests will expect the same from your full menu.
When and how are Appetisers served? ›
An appetizer is part of a meal that's served before the main course. You might serve your dinner guests an appetizer of crab-stuffed mushrooms when they first arrive for dinner. Usually, an appetizer is a small serving of food — just a few bites — meant to be eaten before an entree, and often shared by several people.
