Guidelines for Assembling Canapés [Autosaved].pptx

These lessons covers the the guidelines in assembling canape.

1. Guidelines for Assembling Canapés

2. Good Mise en place is essential. Assemble as close as possible to serving time. Select harmonious flavor combinations in spread and garnish Make sure that at least one of the ingredients is spicy in flavor.

3. Use high-quality ingredients. Keep it simple. Arrange the canape carefully and attractively on trays.

4. Cocktail

5. Oyster and clam on the half shell

6. Shrimps

7. Crab meat

8. Lobster

9. Fruits

10. Film Flaked White Fish

11. Relishes

12. are raw or pickled vegetables cut into attractive shapes served as appetizer.

13. Raw vegetables with dips

14. Dips

15. Pickled Items

16. Antipasto

17. Cure meat

18. Cheeses

19. Hard cooked Egg

20. Bruschetta

21. Tapas

22. Caviar

23. Amuse Bouche (ah mews boosh )

24. Fundamentals of Plating

25. Balance foods and garnishes that offer variety and contrast. Color. Shape Texture Flavors

26. Color

27. Shape

28. Texture

29. Portion Size Match portion Sizes and plates Balance the portion sizes of the various items on the plate.

30. Basic Principles of Platter Presentation

31. The three elements of a buffet platter Centerpiece or Grosse piece. The slices or serving portions The garnish should be artistically done in proportion to the cut slices.

32. 2. The food should be easy to handle and serve, so that one portion can be removed without ruining the arrangement A simple design is best. Attractive platter presentation Once a piece of food has touched the tray, do not remove it. Think of the platter as part of the whole.

33. Designing the Platter Plan ahead Get movement into your design Give the design a focal point Keep the items in proportion Make the garish count Don’t drown every plate in sauce or gravy Keet it simple Let the guest see the best side of everything

34. Storing Appetizer Storing Techniques Refrigerate – to keep the food cold or cool Cold storage – The process of preserving foods by means of refrigeration Chilling – to reduce the temperature of the food