MISE’ EN PLACE

is a French term which means

setting everything in place and
organizing all the materials and
ingredients before preparing
foods.
 MISE’ EN PLACE
is a French term which means
setting everything in place and
organizing all the materials and
ingredients before preparing
foods.
CANAPÈS
 CANAPÈS
bite-size open faced
sandwiches consist of tiny
portions of food presented on
bases of bread, toast, or pastry
easily handled and eaten.
PARTS OF CANAPÈS
PARTS OF CANAPÈS
Garnish
Spread
Base
 Base
It holds the
spread and
garnish.
 Base

Bread Cutouts Toast Cutouts

 Base

Crackers Melba Toast

 Base

PASTRY SHELL TORTILLA CHIPS

 Base

TINY BISCUITS POLENTA CUTOUTS

 Base

MINIATURE PANCAKES
 Spread
placed on top of the
base so the garnish
sticks to it without
falling off.
 Spread
1. Flavored Butter
made from
softened butters
with flavorings.
 Spread
2. Flavored Cream Cheese
made from flavored
butters, except cream
cheese is substituted for
the butter. Mixture of
cream and butter can be
used.
 Spread
3. Meat or Fish salad spreads
made from finely
chopped meat or fish
that are spreadable.
 Garnish
any food item or combination of
items placed on top of the
spread which usually gives
color, design, and texture or
flavor accent to the canapé.
 Garnish
1. Vegetables, pickles and relishes
 Garnish
1. Vegetables, pickles and relishes
Radish slices Pickles
Pickled onions Asparagus tips
Tomatoes Olives Capers
Chutney Cucumber slices
Parsley Pimiento
 Garnish
1. Vegetables, pickles and relishes
CHUTNEYS
 Garnish
1. Vegetables, pickles and relishes
CAPERS
 Garnish
1. Vegetables, pickles and relishes
ASPARAGUS TIPS
 Garnish
2. FISH
Smoked oysters Caviar
Smoked Tuna flakes
Salmon Sardines
Shrimp Lobster chunks or slices
 Garnish
2. FISH
SMOKED OYSTER
 Garnish
2. FISH
SALMON
Garnish 2. FISH
CAVIAR
Garnish 2. FISH
CAVIAR
 Garnish
3. MEATS
Ham
Salami
Roast Beef
Chicken or Turkey
Garnish 3. MEATS
SALAMI
Garnish 3. MEATS
CHICKEN OR TURKEY
Garnish 3. MEATS
ROAST BEEF
 Garnish
4. ) Cheese, hard
cooked egg slices
 Garnish
4. ) Cheese, hard cooked egg slices
QUIZ NO. 5
 BASE
QUIZ NO. 5
1. bite-size open faced
CANAPÈ sandwiches consist of tiny
SPREAD portions of food presented on
bases of bread, toast, or pastry
GARNISH easily handled and eaten.
 BASE
QUIZ NO. 5
CANAPÈ 2. holds the
SPREAD spread and
GARNISH
garnish
 BASE
QUIZ NO. 5
3. any food item or
CANAPÈ combination of items placed on
top of the spread which usually
SPREAD gives color, design, and texture
or flavor accent to the canapé
GARNISH
 BASE
QUIZ NO. 5
4. placed on top of the
CANAPÈ base so the garnish
SPREAD sticks to it without
GARNISH falling off.
MEAT / FISH
SALAD QUIZ NO. 5
SPREAD 5. made from
FLAVORED flavored butters.
BUTTER Mixture of cream
FLAVORED
CREAM
and butter can
CHEESE be used.
MEAT / FISH
SALAD QUIZ NO. 5
SPREAD 6. made from
FLAVORED finely chopped
BUTTER meat or fish that
FLAVORED
CREAM
are spreadable.
CHEESE
MEAT / FISH
SALAD QUIZ NO. 5
SPREAD 7. made from
FLAVORED softened
BUTTER
FLAVORED
butters with
CREAM
CHEESE
flavorings.
 QUIZ NO. 5
Parts of a Canapè
8. ________
9. ________
10. ________
 QUIZ NO. 5
Classify the following ingredients
listed below according to the
parts of canapés. Write each
ingredient in the box provided for.
 QUIZ NO. 5
CANAPÉ CANAPÉ CANAPÉ
BASE SPREAD GARNISH
 QUIZ NO. 5
a. Radish slices i. Cucumber slices
b. Toast cutouts j. Salmon
c. Asparagus tips k. Cheese
d. Bread cutouts l. Miniature pancakes
e. Crackers m. Tiny biscuits
f. Tomatoes n. Pickled onions
g. Butter o. Cream cheese
h. Polenta cutouts
QUIZ NO. 5
 BASE
QUIZ NO. 5
1. bite-size open faced
CANAPÈ sandwiches consist of tiny
SPREAD portions of food presented on
bases of bread, toast, or pastry
GARNISH easily handled and eaten.
 BASE
QUIZ NO. 5
CANAPÈ 2. holds the
SPREAD spread and
GARNISH
garnish
 BASE
QUIZ NO. 5
3. any food item or
CANAPÈ combination of items placed on
top of the spread which usually
SPREAD gives color, design, and texture
or flavor accent to the canapé
GARNISH
 BASE
QUIZ NO. 5
4. placed on top of the
CANAPÈ base so the garnish
SPREAD sticks to it without
GARNISH falling off.
MEAT / FISH
SALAD QUIZ NO. 5
SPREAD 5. made from
FLAVORED flavored butters.
BUTTER Mixture of cream
FLAVORED
CREAM
and butter can
CHEESE be used.
MEAT / FISH
SALAD QUIZ NO. 5
SPREAD 6. made from
FLAVORED finely chopped
BUTTER meat or fish that
FLAVORED
CREAM
are spreadable.
CHEESE
MEAT / FISH
SALAD QUIZ NO. 5
SPREAD 7. made from
FLAVORED softened
BUTTER
FLAVORED
butters with
CREAM
CHEESE
flavorings.
 QUIZ NO. 5
Parts of a Canapè
8. ________
GARNISH
9. ________
SPREAD
10. ________
BASE
 QUIZ NO. 5
Classify the following ingredients
listed below according to the
parts of canapés. Write each
ingredient in the box provided for.
 QUIZ NO. 5
CANAPÉ CANAPÉ CANAPÉ
BASE SPREAD GARNISH
b. Toast cutouts a. Radish slices
d. Bread cutouts g. Butter c. Asparagus tips
d. Bread cutouts
e. Crackers o. Cream f. Tomatoes
h. Polenta cutouts cheese i. Cucumber slices
l. Miniature pancakes j. Salmon
m. Tiny biscuits k. Cheese
n. Pickled onions
 QUIZ NO. 5
a. Radish slices i. Cucumber slices
b. Toast cutouts j. Salmon
c. Asparagus tips k. Cheese
d. Bread cutouts l. Miniature pancakes
e. Crackers m. Tiny biscuits
f. Tomatoes n. Pickled onions
g. Butter o. Cream cheese
h. Polenta cutouts