Hors d'oeuvres are appetizers that are nippy, high-flavored mixtures of various foods designed to be eaten from the fingers or from toothpicks. Preparation and service of hors d'oeuvres are customarily associated with private messes.

When hors d'oeuvres are served, they are normally served before formal or informal meals. Hors d'oeuvres are also served at elaborate functions where, as a rule, a meal is not served

Generally, there are two types of hors d'oeuvres: cold and hot. Some examples of cold hors d'oeuvres are ham rolls, fish balls, deviled eggs or shrimp, cheese carrots, or stuffed celery. Hot hors d'oeuvres are usually broiled, baked, or fried in deep fat and served fresh from the broiler, oven, frier, or a chafing dish.

Dips and spreads are sometimes offered with hors d'oeuvres. They can accompany them or be used to complement various crackers or vegetables. Most of the different dips and spreads resemble salad dressings in their composition. Therefore, the same precautions should be followed during preparation, serving, and storing.

SANDWICHES

Sandwiches make satisfying meals and are especially convenient to serve in case of an emergency. This is true under battle feeding conditions when personnel are isolated from regular messing areas, or under similar circumstances. When sandwiches are prepared, remember that they will probably be the primary item of that particular meal and should be substantial. Whenever possible, sandwiches should be served with a beverage, fruit or fruit juice, and raw vegetables that can be eaten from the hand. There is no limit to the interesting and tasty food combinations that can be used for filling sandwiches. Many good recipes are listed in the AFRS.

Sandwich Ingredients

All sandwiches will have a bread of some sort. In addition to the bread, a sandwich will include one or more of the following: a sandwich filling such as egg salad; sliced cold meats; or a spread such as deviled ham; and individual condiments such as catsup.

BREADS AND ROLLS.- Sandwiches may be made with any kind of bread. Varying the bread helps to avoid monotony. The kind of bread used should be appropriate for the type and flavor of the filling to be used. There is no set rule for such combinations as the choice is determined by individual taste. Sandwiches may be served hot or cold.

Breads that are used most often include white, rye, pumpernickel, and whole wheat as well as various types of rolls and buns.

When you are making sandwiches, use slightly firm bread. Day-old bread is preferable because it is more easily handled than freshly baked bread. Bread requires special handling to prevent it from becoming stale. To prevent moisture loss or absorption, observe the tips listed next on wrapping and storing bread and rolls:

Store bread in a moistureproof wrapper.

Store bread at moderate temperatures (75F to 85F) in a clean, dry space away from food.

0 Maintain a clean, dry storage place for the bread and rolls. Separate from other stores to prevent absorption of odors and flavors.

Bread should not be stored in chill spaces because it will stale rapidly. However, freshly baked and cooled bread and rolls may be wrapped in moistureproof material and frozen for later use.

SANDWICH FILLINGS.- The choice of fillings should be determined either by when the corresponding sandwiches with be eaten or by how the filling is used. For example, they may be served in sandwich meals (box lunches), as appetizers, or as a food item on a regular menu or fast-food serving line.

Some of the types of fillings are salad mixtures such as tuna, egg, and ham. Such mixtures as ground meat, chopped egg, fish or shellfish, or any filling containing mayonnaise or salad dressing should never be made for sandwich meals. These foods are likely to be contaminated with bacteria that will grow rapidly at room temperature and can cause illness.

Cold cuts and peanut butter and jelly are suitable fillings for sandwiches to be served either in or away (such as box meals) from the GM.

Sliced Cold Meat.- Cold sliced turkey, chicken, roast beef, bologna, salami, ham, or cheese are considered cold cuts.

When used as fillings, these meats should be cooked according to AFRS recipes. After being cooked, the meat should be covered and refrigerated without slicing until just before the sandwiches are to be prepared. If the meat is sliced ahead of time, it will dry out even if it is covered and refrigerated. When you are ready to prepare sandwiches, slice the meat thinly and remove gristle and excess fat. Thinly sliced sandwich meats are more tender and juicy than thickly sliced meats. Slice only enough for immediate use.

Spreads and Individual Condiments.- To avoid risk of contaminations and to allow the user an individual choice, such spreads as salad dressing, mayonnaise, mustard, or catsup should be packed separately. Always follow the AFRS directions for making sandwiches.