Canapes is a 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 TOPPINGS GARNISH
Base is usually made of small
piece of bread, pastry or
crackers. It holds the spread and
garnish.

CROSTINI
BRUSCHETTA
POLENTA CUTOUTS
PHYLLO DOUGH
BLINI
CRACKERS
small pieces of
toasted or fried
bread
toasted Italian bread
drenched in olive oil
and served typically
with garlic or
tomatoes
is a dish of
boiled cornmeal
that was
historically
made from
other grains.
The dish comes
from Italy.
includes only flour,
water, vinegar, and a
little oil. The fine
sheets of pastry dough
result in a crispy,
crackly effect when
layered and baked.
• "Small Pancake
• A blini is native to
Russia and is often
associated with
caviar.
• Crackers are
characterized by very
low fat and sugar
levels.
• They are often used as
a base for a savory
topping, such as
cheese or tomato
• Spread are placed on
top of the base so the
garnish sticks to it
without falling off.
• It also adds moisture
and flavor while also
forming a barrier so
that the bread
underneath does not
become soggy.
• Flavored Butter is also
known as finishing butter,
or beurre compos in French.
• A compound butter is butter
that has been flavored by
blending softened butter
together with various
ingredients.
Cream cheese is a soft, neutral-

tasting cheese made from cow's milk

and cream. Its subtle sweetness, mild

tanginess, and silky smooth texture

make it extremely versatile: Spread it

on a bagel, mix it into cookie dough or

cake batter, or use it as a base for
your next creamy frosting.
a thick creamy dressing
consisting of egg yolks
beaten with oil and vinegar
and seasoned.
Meat/FIsh spread is a cooked

spreadable product, contains

ingredients like meat, fish, fat, spices,

condiments and other food additives.

This is the primary ingredient of
the canape and the more
luxurious, the better. It could be
in a form of meat, seafood,
vegetable , fruit or whatever.

Vegetables, Pickles and Relishes

Fish Toppings
Meat Toppings
Cheese/Hard cooked egg
 Slices of Pickled Olives
Relishes
Cucumber/Tomatoes Vegetables
Smoked Tuna
Caviar Sardines Chunks
Salmon Flakes
Baked Salami Baked Chicken
Ham
Turkey
CHEESE HARD BOILED EGGS
• Usually something small, like tiny,
minced onions, herbs or caviar.
• Any food item or combination of
items placed on top of the
spread/toppings which usually
gives color, design and texture or
flavor accent to the canape.
Good mise en place Select Harmonious Flavor
combinations in spread and garnish
is essential.
Assemble as close One ingredient must be spicy.
as possible to Use High Quality Ingredients
serving time.
Keep it Simple
Arrange Attractively on trays
Cocktail appetizers are made of seafood or fruit,
usually with a tart or tangy sauce. Always served
chilled or on a bed of crushed ice.
It may be in the
form of a fruit or
vegetable juice
mixed with little
alcoholic beverage
• Raw Vegetable with Dip - known as crudités

• French word meaning "raw". Common bite

size, cut raw vegetables served with a dip.

• pickled item which are raw, crisp

vegetables such as julienne carrots or
celery sticks.
 • (pronounced in American English as "or-DERVS")
refers to small portions of highly seasoned foods.

• These are variety of food both hot and cold served

as appetizers. The serving is smaller in unit size or
portion size that can be eaten with forks from small
plates or with fingers.
 ANTIPASTO TAPAS CAVIAR AMUSE BOUCHE

Italian Appetizer • small food • is a salted • served in a tiny

1. Cured meats portion can be
item intended roe, or eggs,
2. Seafoods served as an amuse
to be eaten of the bouche like salads,
3. Cheeses sturgeon
with wine or soups, and little
4. Hard cooked portions of meat,
other drinks
egg and stuffed fish, or vegetables
eggs usually in
with the few drops
bars. of sauce and
garnish.
• are popular
accompaniments to
potato chips, crackers,
and raw vegetables.
• Proper consistency in
the preparation is
important for many
dips.
• are variety of
appetizers wherein
the only requirement
is that you keep
everything small
enough to be picked
up with the fingers
and eaten with little
mess