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Hours oeuvres Cold: Shrimp Cocktail and Rémoulade Smoked Salmon Canals Crab meat Cocktail and Remoulade50 pieces 50 pieces serves 25 serves 50175 125 225 450Chorizo Stuffed Mushrooms Tenderloin on
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How to fill out cold passed hors doeuvres

01
Prepare a variety of cold hors d'oeuvres such as cheese and charcuterie boards, vegetable crudites with dip, shrimp cocktail, caprese skewers, deviled eggs, and smoked salmon crostini.
02
Use small plates or trays to display the hors d'oeuvres in an aesthetically pleasing manner.
03
Place the cold hors d'oeuvres on ice or in a refrigerated display to keep them fresh and at the proper serving temperature.
04
As guests arrive, offer them the cold passed hors d'oeuvres on trays or have servers circulate with them throughout the event.
05
Monitor the supply of hors d'oeuvres and replenish them as needed to ensure all guests have a chance to enjoy them.

Who needs cold passed hors doeuvres?

01
Cold passed hors d'oeuvres are typically served at events such as cocktail parties, receptions, and networking events.
02
Event hosts who want to offer their guests a variety of bite-sized snacks without the need for a seated meal may choose to serve cold passed hors d'oeuvres.
03
Guests who enjoy trying a variety of different foods in a social setting may appreciate the option of cold passed hors d'oeuvres at an event.
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Cold passed hors d'oeuvres are small bite-sized appetizers that are served chilled and passed around at events or gatherings.
There is no specific requirement to file cold passed hors d'oeuvres, as they are typically prepared and served by catering companies or event planners.
Cold passed hors d'oeuvres can be filled out by arranging them on a platter or tray, garnishing them with herbs or sauces, and passing them around to guests.
The purpose of cold passed hors d'oeuvres is to provide guests with a light and tasty appetizer before the main meal, while also adding a touch of elegance to the event.
There is no specific information that needs to be reported on cold passed hors d'oeuvres, as they are typically just served as part of the event menu.
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