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Finger foods are small, individual portions of food that are eaten out of hand. They are often served at social events. The ideal finger food usually does not create any mess (such as crumbs or drips), but this criterion is often overlooked in order to include foods like tacos. [1] One origin for finger foods is the French canapé.
Buffets usually have some or mostly hot dishes, so the term cold buffet (see Smörgåsbord) has been developed to describe formats lacking hot food. Hot or cold buffets usually involve dishware and utensils, but a finger buffet is an array of foods that are designed to be small and easily consumed only by hand, such as cupcakes, slices of pizza ...
A canapé may also be referred to as finger food, although not all finger foods are canapés. Crackers or small slices of bread or toast or puff pastry are cut into various shapes, used as the base for savory butters or pastes, and often topped with other savory foods such as meat, cheese, fish, caviar , foie gras , purées or relish .
Hors d'œuvre in French literally means 'outside the work', that is "not part of the ordinary set of courses in a meal". In practice, it is a dish which stands on its own as a snack or supports the main course.
1. Chocolate Fondue. Think of that fondue fountain at the buffet as Willy Wonka's sacred chocolate waterfall and river. The chocolate must go untouched by human hands, or it will be ruined.
Bánh bao – Vietnamese meaning "Enveloping Cake", which is a ball-shaped bun containing pork or chicken meat, onions, eggs, mushrooms and vegetables, in the Vietnamese cuisine; Baozi – A type of steamed, filled bun or bread-like item made with baker's yeast in various Chinese cuisines, as there is much variation as to the fillings and the ...
3. Truffle Oil – Martha Stewart. Truffle oil is your ingredient to make food instantly classy—or, more accurately, expensive. However, its rather pungent flavor isn’t for everyone, and it ...
Salé ("salted"), savory bite-sized appetizers usually served at cocktail parties or buffets; Sec ("dry"), dainty biscuits, baked meringues, macarons, and puff pastries; In a French pâtisserie, assorted small desserts are usually called mignardises, while hard, buttery biscuits are called petits fours.