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Project Plan Format
Project Plan Format
IN MAKING
CANAPÉS
SUBMITTED BY:
BTVTEd III
SUBMITTED TO:
II. PROJECT DESCRIPTION: They are tiny, open faced sandwiches, of bite size and usually
highly flavored or tangy. They are made of combination or mixes of hors d’ oeuvres but are
always served in a base of bread, toast or crackers.
III. OBJECTIVES
Enumerate and define the ingredients, tools and equipment needed in preparing
Canapés.
Demonstrate the procedures that should be followed in preparing Canapés.
To make a flavorsome, nutritious and good quality Canapés that will suit to your taste
buds and budget.
Cook and cool Canapés properly.
Express delight and satisfaction for being able to prepare Canapés.
Materials
Serving Plate
Ingredients and Consumables
Breads or crackers
Butter
Mayonnaise
Cream Cheese
Shrimps
Chicken Breast
Ham
Tuna Flakes
Carrots
Celery
Pickles
Eggs, chicken, quails
Tools and Equipment
Knife
Spoon and Fork
Cutting board
Kitchen Shears
Peeler
V. PROCEDURES
TOTAL: 660.00