Hors d'oeuvres and other finger foods

Hors d'oeuvres are small, savoury, hot or cold items made to be eaten in one or two bites, usually without cutlery. They can be made from almost any food: meat, fish, seafood, grains, vegetables, fruit, cheese and bread.

Canadian menus include many cultural styles: canapés, sushi, satays, dim sum, spring rolls, spanakopita, vol-au-vents and filled tartlets.

The task follows five steps: select ingredients, process them, assemble, cook, and finish for service. Service is either passed (servers carry trays to guests) or stationed (items set out on a display).

This task carries about 3 of the 150 questions on the Red Seal Cook exam. Most ask what to do in a real situation: why a base went soggy, how to hold a station, or how to cook a skewer safely.