canapes by mary krystle dawn d. sulleza
TRANSCRIPT
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Canapés
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What are
Canapés?
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CANAPÉS:--Bite-size open faced sandwiches
consists of tiny portions of food presented on bases of bread,
toast, or pastry easily handled and eaten.
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BASE SPREAD GARNISH
3 Parts of canapés
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1.) base:--holds the spread and garnish.
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2.) spread:--placed on top of the base so the
garnish sticks to it without falling off.
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3 types of spreads:
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1.) flavored buttermade from
softened butters with flavorings.
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2.) flavored creammade from flavored
butters, except cream cheese substituted for
the butter.
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3.) meat/ fish saladmade from finely
chopped meat or fish that are spreadable.
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3.) garnish:--any food item or combination of
items placed on top of the spread
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Guidelines for
assembling canapés
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1.) Good mise’en place is essential
2.) Assemble as close as possible to serving time.
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3.) Select harmonious flavor combination in spreads and
garnish.
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4.) Use high quality ingredients
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5.) Keep it simple.
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6.) Arrange canapés carefully and attractively on trays.
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Suggestions for canapés bases:
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BreadCutouts
Crackers Toast Cutouts
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Tortilla Chips
Tiny Biscuits
Miniature Pancakes
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Food Items used to Decorate
Canapés
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Vegetables, Pickles, and
Relishes
Fish
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Meats Cheese, hard cooked egg
slices
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THE END
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RUBRICSTASTE 20%
CREATIVITY 30%
VISUAL APPEAL 30%
TIME MANAGEMENT 20%
TOTAL 100%