9. Base
Traditionally bread
a) White, wheat,
pumpernickel
b) Soft bread, toasted
Crackers
Profiteroles
Vegetables/fruit
Must be strong enough to
support.
10. Spread
Compound butters.
Flavored cream cheese,
mayonnaise.
Bound salads – eggs,
chicken, (must be fine cut).
11. Toppings
Can be main flavoring or accompaniment.
Must harmonize with other flavors.
Mousse, charcuterie(smoked fish/meat).
Cheese, vegetables, fruit.
12. Garnish
Caviar, capers, chives,
salmon, roe, nuts,
fruit.
Must harmonize, be
proportional, and be
consistent in size and
placement.
13. Prep
Complete all mise en
place.
Store at proper
temperatures.
Adhere to a
production schedule.