+ Chapter Five: Interorganizational Relationships Jennifer Lee-Plevnik and Krystle Vlasman.
Canapes by Mary Krystle Dawn D. Sulleza
-
Upload
mary-krystle-dawn-sulleza -
Category
Food
-
view
23 -
download
3
Transcript of Canapes by Mary Krystle Dawn D. Sulleza
Canapés
What are
Canapés?
CANAPÉS:--Bite-size open faced sandwiches
consists of tiny portions of food presented on bases of bread,
toast, or pastry easily handled and eaten.
BASE SPREAD GARNISH
3 Parts of canapés
1.) base:--holds the spread and garnish.
2.) spread:--placed on top of the base so the
garnish sticks to it without falling off.
3 types of spreads:
1.) flavored buttermade from
softened butters with flavorings.
2.) flavored creammade from flavored
butters, except cream cheese substituted for
the butter.
3.) meat/ fish saladmade from finely
chopped meat or fish that are spreadable.
3.) garnish:--any food item or combination of
items placed on top of the spread
Guidelines for
assembling canapés
1.) Good mise’en place is essential
2.) Assemble as close as possible to serving time.
3.) Select harmonious flavor combination in spreads and
garnish.
4.) Use high quality ingredients
5.) Keep it simple.
6.) Arrange canapés carefully and attractively on trays.
Suggestions for canapés bases:
BreadCutouts
Crackers Toast Cutouts
Tortilla Chips
Tiny Biscuits
Miniature Pancakes
Food Items used to Decorate
Canapés
Vegetables, Pickles, and
Relishes
Fish
Meats Cheese, hard cooked egg
slices
THE END
RUBRICSTASTE 20%
CREATIVITY 30%
VISUAL APPEAL 30%
TIME MANAGEMENT 20%
TOTAL 100%