Professional Documents
Culture Documents
Bread cut
outs
Tiny biscuits
Crackers
placed on top
of the base so
the garnish
sticks to it
without falling
off.
Flavored cream cheese Meat or fish salad spread
Flavored butter
anyfood item or
combination of items
placed on top of the
spread which usually
gives color, design,
and texture or flavor
accent to the canapé.
Vegetables,
pickles and
relishes
fish
meat
Cheese,
hard-
cooked egg slices
1. Good mise en place is essential.
2. Assemble as close as possible to serving time.
3. Select harmonious flavor combinations in spreads
and garnish.
4. Make sure that at least one of the ingredients is spicy
in flavor.
5. Use high quality ingredients.
6. Keep it simple.
7. Arrange canapés carefully and attractively on trays.
RELISHES
arepickled item which are raw,
crisp vegetables such as julienne
carrots or celery sticks. Relishes
are generally placed before the
guest in a slightly, deep, boat
shape dish.
PETITE
SALAD
are small portions and
usually display the
characteristics found in most
salad.
CHIPS AND DIPS
are popular accompaniments to
potato chips, crackers, and raw
vegetables. Proper consistency
in the preparation is important
for many dip.
SOUPS AND CONSOMME
These are comprise liquid
food made of meat and
vegetables with stock, juice,
water and another liquid,
usually served hot.
COCKTAILS
are usually juices of orange, pineapple,
grapefruit or tomatoes served with cold salad
dressings.
It may be in the form of a fruit or vegetable
juice mixed with little alcoholic beverage or
seafood like shrimps, crabs, or lobsters
served with slightly seasoned sauce.
The nutritional value of
appetizers can be found in
different ingredients used in a
given recipe.
RELISHES
1. RAW VEGETABLES WITH DIPs
Known as crudités
DIP
- accompaniment to raw vegetables and
sometimes potato chips and crackers.
2. PICKLED ITEMS
QUESTIONS???