Hors d’oeuvre Research and Platter Design Project

Hors d’oeuvre Research and Platter Design Project

Objective:  To create an attractive which displays both a hot hors d’oeuvre and a cold hors d’oeuvre to demonstrate your understanding the of the following food presentation elements:

 

• Temperature (hot and cold)
• Flavour (sweet and sour; rich and lean; sweet and spicy)
• Colour (natural and complementary)
• Shapes (round, square, smooth, rough)
• Texture (mouth feel; exterior and interior)

 

Make sure the platter follows design principles and has variety (theme), good proportion (size difference), emphasis (Eat With Your Eyes!), good balance and a sense of rhythm (organization)

 

Before you begin:

• Watch the Food Presentation Video and complete the assignment that goes with the video
• Complete the Creative Food Presentation Assignment and turn it in.
• Read the notes on Principles of Design, Essentials of Food Presentation, Basic Factors of Food Presentation and Hors d’oeuvres.

 

 

Hors d’oeuvres Platter Guidelines:

• Review the Hors d’oeuvre Platter Criteria sheet.
• Complete the “Designing Platter Guiding Questions” to help describe how you would present your hors d’oeuvres.
• Using cookbooks or Internet sources, research recipes.
• Each recipe will need to make 24 individual hors d’oeuvres (total of 48 individual pieces)
• You have a budget of $20 for both recipes.
• Recipes must be typed in proper recipe format and include the source (where did you get the recipe from?)
• Complete the grocery list and work schedule

 

This project is the majority of your mark for this course!  Please make sure it is complete!  Use the criteria sheet to help you complete all of the necessary pieces.

 

 

 

Hors d’oeuvre Platter Planning Criteria Sheet

 

 

For this assignment you will be planning an hors d’oeuvre platter which will have both a hot and a cold hors d’oeuvre served on the same platter.  You do not have to prepare these hors d’oeuvres.  You will be marked on the following criteria:

	Criteria	Mark
1	Project Title Page ●       Includes the project title ●       colorful, creative, visually pleasing ●       does not contain any alcohol, drugs, nudity, profanity or gang graffiti	/ 3
2	Complete “Designing a Platter Guiding Questions” this will help you plan the layout of your platter.  Scroll down to find this document.	/ 10
2	Recipes: ●        You need 2 recipes – one is a hot hors d’oeuvre and the other is a cold hors d’oeuvre ●       Each recipe will need to make 24 individual servings ●        typed in the recipe format used in class (title, ingredients, method) ●       do not cut and paste the recipe… you must re-type it ●       Name of recipe must be bold and underlined ●       source of each recipe must be provided on the bottom right hand corner (Recipe Book:  include the name of the book and the page number or Website:  include the name of the website) ●       include a photo of the food on your recipe of what the hors d’oeuvre would look like	/ 10
6	Grocery List: ●       fill in the worksheet: “Grocery List” (included in this document, scroll down to find it) ●       Use the price lists available in the Google Classroom or any of the grocery store websites (eg.  www.realcanadiansuperstore.ca) to help you figure out the cost of your meal.  Make sure you are including all of the ingredients (salt, flour, meats, dairy, veggies, etc.) you will need ●       list any special equipment that may be required  (this would include equipment you didn’t have at home) ●       You have a budget of $20 for this project.  The budget does not include prices for special equipment.  You will lose marks if you are over your budget!	/ 10
7	Work Schedule: –          fill in the “Work Schedule” sheet…must be very detailed (include measuring, menu preparation and clean-up duties) NOTE:  work backwards to determine when each menu item should be prepared.  Food must be served at the correct temperature and at the same time	/ 10
8	Factors Affecting Food Presentation –  Recipes chosen have a variety of colors, flavors, textures, temperatures, and shapes	/ 5
9	Final Evaluation:  ●       Make sure you have re-read the criteria sheet.	/ 48

Designing a Platter

Guiding Questions for Planning

 

 

Use the following questions to assist you in designing your platter.  Remember, everything on the platter must be edible.

 

1. Indicate what you will use for the following:
2. Centre Piece

 

 

1. Main Food Items

 

 

1. Garnish

 

 

2. In the space provided or on a separate piece of paper (take a picture and insert the image):
3. Draw the shape of your platter (round, oval, rectangular, square)
4. Divide the platter into equally spaced areas
5. Develop a symbols to represent the centerpiece, main items (hors d’oeuvres) and the garnish
6. Show the arrangement of the food on the platter

 

Remember, I won’t be able to see a completed platter so make sure your diagram is labelled and neat so I can understand what you are planning!

 

 

3. What cutting techniques and utensils will be required?

 

 

 

 

 

 

 

 

4. What are the safety concerns related to special equipment or the nature of the food you used? How did you address these concerns?

 

 

 

 

Recipe #1:

• Type your recipe in the space below.

 

 

Recipe #2:

• Type your recipe in the space below.

 

 

 

Grocery List

 

Meat & Alternatives (Include Amount – cup, mL, each)	Cost:	Fruits & Veggies (Include Amount – cup, mL, each)	Cost:
Dairy Products (Include Amount – cup, mL, each)		Other: (Include Amount – cup, mL, each)
Grain Products (Include Amount – cup, mL, each)		Special Equipment Required (blender, waffle maker, cake pans, etc.)
Total Cost of Hors d’oeuvre Platter:

Work Schedule – Hot and Cold Hors d’oeuvres

 

Directions:  Read through your recipes and make yourself a schedule.  The more organized you are in the kitchen, the more efficient you will be.  Be specific… include measuring, preparation, set up and clean up.

 

Eg:  Task:  grate cheese    Time:  9:15 (5 mins)

 

Task:	Time:

 

Add more lines if necessary.