POINTERS TO REVIEW

Appetizer  Guidelines for Assembling Canapés

Classifications of appetizer 1. Good mise en place is essentials.
 Cocktails 2. Assemble as close as possible to
 Relishes serving time.
 Canapé 3. Select harmonious flavor
 Fresh fruits and vegetables combinations in spreads and
 Chips and dips garnish
 Finger food 4. Make sure that at least one of the
 Petite salad ingredients is spicy in flavor.
Cleaning is the process of removing food and 5. Use high quality ingredients.
other types of soil from a surface, such as a 6. Keep it simple.
dish, glass, or cutting board. 7. Arrange canapés carefully and
Cleaning is done with a cleaning agent that attractively on trays.
removes food, soil, or other substances. Antipasto
Sanitizing Bruschetta
Cooking Materials Tapas
 Aluminum Caviar
 Stainless Amuse bouche
 Glass Fundamentals of plating
 Cast iron Equipment in storing
 Double boiler Storing materials
 Teflon Basic Principles of Platter Presentation
Kitchen tools Designing the platter
Cleaning compounds Sanitary Practices when storing salads and
 Detergents appetizers
 Solvent cleaners
 Acid cleaners
 Abrasives
Fundamental Cleaning Procedures
1. Scrape and Pre-rinse
2. Cleaning Cycle
3. Rinse
4. Acid Rinse
5. Sanitize
Factors that influence the cleaning process
1. Soil
2. Time
3. Temperature
4. Chemical concentrations
5. Mechanical force
6. Water
Mise en place
Tools and equipment needed in preparing
appetizers
Parts of canapé
 Base (example of base)
 Spread (types of spreads)
 Garnish or toppings