STEPS GUIDELINES-FOR-MAKING-CANAPES.pptx

Cookery lessons in making/guidelines of canapes.

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2. 1. Good mise en place is essential. In making canapes especially for large functions, all bases, spreads and garnishes must be prepared ahead of time so that final assembly may go quickly and smoothly.

3. 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 period of time under refrigeration. Safe food handling and storage must be observed.

4. 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.

5. 4. Makes sure that at least one of the ingredients is spicy in flavor. A Bland Canape has little value as an appetizer.

6. 5. Use high quality ingredients. Leftover can be used for canapes, but they must be carefully handled and stored to retain freshness

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

8. 7. Arrange canapes carefully and attractively in trays. Each tray should carry an assortment of flavor and textures, so there is something for every taste.