4. Mise en place - is a
French culinary phrase which means
"putting in place" or "gather". It
refers to the setup required before
cooking, and is often
kitchens to
and arranging
used in
refer to
the
professional
organizing
ingredients.
5. Pimiento - any of various bluntly
conical thick-fleshed sweet peppers
of European origin that have a
distinctive mild sweet flavor and
are used especially as a garnish, as
a stuffing for olives, and as a source
of paprika.
6. Capers- one of the greenish
flower buds or young berries
of the caper pickled and
seasoning or
used as a
garnish
7. Caviar-
the eggs of various large fish,
especially the sturgeon, eaten
as food.
8. Canapés - an appetizer
consisting of a piece of bread
or toast or a cracker topped
with a savory spread (such
as caviar or cheese)
10. ▶Canapés – bite-size open
faced sandwiches consist of
tiny portions of food
presented on bases of bread,
toast, or pastry easily
handled and eaten.
11. Canapés Consists of Three
Parts
1. Base – holds the spread and
garnish. Crackers and toasts are
and give a pleasing
and crispness to the
firmer
texture
canapé.
14. 2. Spread - placed on
top of the base so the
garnish sticks to it
without falling off.
15. Three types of spreads
a.)Flavored butter – made from
softened butters with flavorings.
16. b) Flavored Cream Cheese - made
from flavored butters, except cream
cheese substituted for the butter.
Mixture of cream and butter can be
used.
17. c.)Meat or Fish salad spreads –
made from finely chopped meat
or fish that are spreadable.
to make the
should be checked
spread
Seasons
carefully
more stimulating to the
appetite.
18.
19. 3. 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 canapés.
20. Food items used to decorate
canapé
a) Vegetables, pickles and
relishes
31. mise en place is
1. Good
essentials.
especially
In making canapés
for large functions,
all bases, spreads and garnishes
must be prepared ahead of time
so that final assembly may go
quickly and smoothly.
32. 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
plate, cover them lightly with plastic
and held for a short time under
refrigeration. Safe food handling and
storage must be observed.
33. 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.
34. 4. Make sure that at least
one of the ingredients is
spicy in flavor.
A bland canapés has little
value as an appetizer.
35. 5. Use high
ingredients.
can be used for
quality
Leftover
canapés,
but they must be carefully
handled and stored to retain
freshness.
36. 6. Keep it simple.
Simple meat arrangements
are more attractive than
extravagant one. Be sure that
canapés hold together and do
not fall apart in the customers
hands.
46. In general appetizer specifically canapés
are served before a meal or course to
induce and stimulate one’s appetite of an
individual or a person. Usually appetizer
(canapés) are served in a small
portions/quantities, attractive
appearance, fragrance or appealing flavor.
It important to follow the sequence of
serving dish from appetizer to dessert.
