Professional Documents
Culture Documents
APPETIZERS
APPETIZERS
APPETIZER
b) Fish
Smoked oysters
Smoked Salmon
Shrimp
Caviar
Tuna flakes
Sardines
Lobster chunks or slices
FOOD ITEMS USED TO DECORATE
CANAPÉS
c) Meats
Ham
Salami
Roast Beef
Chicken or Turkey
d) Cheese, hard cooked
egg slices
GUIDELINES FOR ASSEMBLING
CANAPÉS
1. Good mise en place is essentials.
• In making canapés especially for large functions, all
bases, spreads and garnishes must be prepared
ahead of time so that final assembly may go quickly
and smoothly.
2. Assemble as close as possible to serving time.
• Bases quickly become soggy, and spreads and
garnishes dry out easily. After placing them in a
tray, cover them lightly with plastic and held for a
short time under refrigeration. Safe food handling
and storage must be observed.
GUIDELINES FOR ASSEMBLING
CANAPÉS
3. Select harmonious flavor combinations in spreads
and garnish such as:
• Mustard and ham
• Lemon butter and caviar
• Pimiento cream cheese and sardines
• Tuna salad and capers
• Anchovy butter, hard cooked egg slice and olive.
4. Make sure that at least one of the ingredients is
spicy in flavor.
• A bland canapé has little value as an appetizer.
GUIDELINES FOR ASSEMBLING
CANAPÉS
5. Use high quality ingredients.
• Leftover can be used for canapés, but they must
be carefully handled and stored to retain freshness.
6. Keep it simple.
• Simple meat arrangements are more attractive
than extravagant one. Be sure that canapés hold
together and do not fall apart in the customers
hands.
7. Arrange canapés carefully and attractively on
trays.
• Each tray should carry an assortment of flavor and
textures, so there is something for every taste.
4. RELISHES/CRUDITÉS