Canapes by Mary Krystle Dawn D. Sulleza

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Cana pés

Transcript of Canapes by Mary Krystle Dawn D. Sulleza

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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%