Canapes by Mary Krystle Dawn D. Sulleza
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The document breaks down criteria for evaluation into four categories: taste, creativity, visual appeal, and time management. Each category is assigned a percentage of the total score, with creativity and visual appeal valued the most at 30% each, followed by taste at 20%, and time management at 20%.
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Canapes by Mary Krystle Dawn D. Sulleza
- 26. TASTE 20% CREATIVITY 30% VISUAL APPEAL 30% TIME MANAGEMENT 20% TOTAL 100%
Editor's Notes
- Crackers and toasts are firmer and give a pleasing texture and crispness to the canapé.
- Mixture of cream and butter can be used.
- Seasons should be checked carefully to make the spread more stimulating to the appetite.
- which usually gives color, design, and texture or flavor accent to the canapé.
- 1.) In making canapés especially for large functions, all bases, spreads and garnishes must be prepared ahead of time so that final assembly may go quickly and smoothly 2.) 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.
- 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.
- A bland canapé has little value as an appetizer.
- 5.) Leftover can be used for canapés, but they must be carefully handled and stored to retain freshness. 6.) Simple meat arrangements are more attractive than extravagant one. Be sure that canapés hold together and do not fall apart in the customers hands
- 7.) Each tray should carry an assortment of flavor and textures, so there is something for every taste.
- DO THE SUMMARY