1.

CANAPS

bite-size open faced sandwiches

consist of tiny portions of food
presented on bases of bread,
toast, or pastry easily handled
and eaten.
Canaps Consists of Three
Parts

BASE holds the spread

and garnish.
Canaps Consists of Three
Parts

SPREAD - placed on top of the

base so the garnish sticks to it
without falling off.
Three types of spreads

a.)Flavored butter
made from
softened butters
with flavorings.
Three types of spreads

2. Flavored Cream
Cheese-made from
flavored butters,
except cream cheese is
substituted for the
butter.
Three types of spreads

c) Meat or Fish salad spreads

made from finely chopped meat or
fish that are spreadable. Seasons
should be checked carefully to make
the spread more stimulating to the
appetite.
Canaps Consists of Three
Parts

GARNISH any food

item or combination
of items placed on top
of the spread which
usually gives color,
design, and texture or
flavor accent to the
canap.
 Food items used to decorate canaps

A) VEGETABLES,
PICKLES AND
RELISHES
Radish slices
Pickled onions
Tomatoes
Olives Chutney
Parsley
Pickles Asparagus tips
Cucumber slices
Pimiento
 Food items used to decorate canaps

b) Fish
Smoked oysters
Smoked Salmon
Shrimp
Caviar
Tuna flakes
Sardines
Lobster chunks or slices
 Food items used to decorate canaps

c) Meats
Ham
Salami
Roast Beef
Chicken or
Turkey
 Food items used to decorate canaps

d) Cheese,
hard
cooked
egg slices
 Guidelines for Assembling Canaps

1. Good mise en place is essential.

In making canaps especially for

large functions, all bases, spreads
and garnishes must be prepared
ahead of time so that final assembly
may go quickly and smoothly.
 Guidelines for Assembling Canaps

2. Assemble as close as possible to

serving time.
Bases quickly become soggy, and
spreads and garnishes dry out easily.
After placing them in a tray, cover them
lightly with plastic and held for a short
time under refrigeration. Safe food
handling and storage must be observed.
 Guidelines for Assembling Canaps

3. Select harmonious flavor

combinations in spreads and garnish
such as:
Mustard and ham
Lemon butter and caviar
Pimiento cream cheese and sardines
Tuna salad and capers
Anchovy butter, hard cooked egg slice and olive.
 Guidelines for Assembling Canaps

4. Make sure that at least one of the

ingredients is spicy in flavor.

A bland canap has little value as an

appetizer.
 Guidelines for Assembling Canaps

5. Use high quality ingredients.

Leftover can be used for canaps, but
they must be carefully handled and
stored to retain freshness.
 Guidelines for Assembling Canaps

6. Keep it simple
Simple meat arrangements are more
attractive than extravagant one. Be sure
that canaps hold together and do not
fall apart in the customers hands.
 Guidelines for Assembling Canaps

5. Use high quality ingredients.

Leftover can be used for canaps, but
they must be carefully handled and
stored to retain freshness.
 Guidelines for Assembling Canaps

7. Arrange canaps carefully and

attractively on trays.

Each tray should carry an assortment of

flavor and textures, so there is something for
every taste.
2. Cocktails

Cocktail appetizers are made of

seafood or fruit, usually with a
tart or tangy sauce. These
appetizers are always served
chilled, often on a bed of
crushed ice.
Kinds of Cocktail Appetizers

1. Oysters and Clams on the half shell

Kinds of Cocktail Appetizers

2. Shrimps
Kinds of Cocktail Appetizers

3.Crab Meat
Kinds of Cocktail Appetizers

1. Oysters and Clams on the half shell

Kinds of Cocktail Appetizers

4. Lobster
Kinds of Cocktail Appetizers

5.Fruits
Kinds of Cocktail Appetizers

6.Firm flaked white fish

3. Relishes

Relishes are raw or pickled

vegetables cut into attractive
shapes served as appetizer.
Relishes include two
categories
1. Raw vegetables with dips
This are known as crudits
(croo dee tays). Cru in French
means raw. Common bite
size, cut raw vegetables served
with dips are:
Celery
Radishes
Green and Red pepper
Zucchini
Cucumber
Carrots
Cauliflower
Broccoli florets
Broccoli Stems
Cherry
Tomatoes
Scallions
Dips
accompaniment to raw vegetables, and sometime potato
chips and crackers.
Any mixture of spreads can be used as dips.
Proper consistency is important to any dip.
It must not be so thick that it cannot be scooped up
without breaking the cracker.
It must be thick enough to stick to the items used as
dippers.
Thin or soften them by adding mayonnaise, cream or
other appropriate liquid.
Sauces and salad dressings can be used as dips.
Relishes include two
categories
2. Pickled items.
Includes variety of
items like cucumber
pickles, olives,
watermelon pickles,
pickled peppers, spiced
beets, and other
preserved fruits and
vegetables.
3.Miscellaneous HORS D OEUVRES

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.
1. Antipasto Italian Appetizer.

Cured meats Salami, prosciutto,

bologna, boiled ham
1. Antipasto Italian Appetizer.

Seafood items- Canned items like

sardines, anchovies, and tuna
1. Antipasto Italian Appetizer.

Cheeses provolone, mozzarella

1. Antipasto Italian Appetizer.

Hard cooked egg and stuffed eggs

1. Antipasto Italian Appetizer.

Relishes raw vegetables

1. Antipasto Italian Appetizer.

Mushrooms and other vegetables

2. Bruschetta - slice of Italian bread
that is toasted, rubbed with brushed
garlic, and drizzled with olive oil, served
with toppings like canaps..
3. Tapas - a small food item intended
to be eaten with wine or other drinks
usually in bars. They are served in a
small portion intended to be eaten
immediately...
4. Caviar salted roe, or eggs, of the
sturgeon. Any product labeled caviar
must come from sturgeon. Roe from any
other fish must be labeled as such
(white fish caviar)
5. Amuse Bouche
(ah mews boosh)
a tiny appetizer or
hors d oeuvres offered
to guest seated at their
tables either before or
after they have ordered
from the menu. It is an
opportunity to showcase
an aspect of the chefs
cooking style and talent
and to welcome the
guest.