A canapé is a type of hors d'oeuvre, a small, prepared, and often decorative food, consisting of a small piece of bread wrapped or topped with some savoury food, held in the fingers and often eaten in one bite.
A canapé (pronounced "can-a-PAY") is a type of hors d'oeuvre, or small, easy to eat food, made with a base of a small piece of bread or pastry with a variety of toppings, and traditionally served before dinner, usually with cocktails.
These finger foods are made to be held with one hand, so that you can hold a drink in your other hand, and eaten in a single bite (or two at the most), to make it less messy.
For students in 9th grade studying the TLE subject, sandwiches are lessons in the 3rd quarter. This presentation gives insight within one of the first lessons concerning sandwiches.
3rd quarter lo2 prepare a variety of sandwichesCristina Rico
LO 2. Prepare a variety of sandwiches
2.1 Identify sandwich component
2.2 Identify bread suited for sandwich making
2.3 Suitable filling and spreads
2.4 Select and prepare glazes/sweet sauces
2.5 Prepare sandwiches using sanitary practices
A canapé is a type of hors d'oeuvre, a small, prepared, and often decorative food, consisting of a small piece of bread wrapped or topped with some savoury food, held in the fingers and often eaten in one bite.
A canapé (pronounced "can-a-PAY") is a type of hors d'oeuvre, or small, easy to eat food, made with a base of a small piece of bread or pastry with a variety of toppings, and traditionally served before dinner, usually with cocktails.
These finger foods are made to be held with one hand, so that you can hold a drink in your other hand, and eaten in a single bite (or two at the most), to make it less messy.
For students in 9th grade studying the TLE subject, sandwiches are lessons in the 3rd quarter. This presentation gives insight within one of the first lessons concerning sandwiches.
3rd quarter lo2 prepare a variety of sandwichesCristina Rico
LO 2. Prepare a variety of sandwiches
2.1 Identify sandwich component
2.2 Identify bread suited for sandwich making
2.3 Suitable filling and spreads
2.4 Select and prepare glazes/sweet sauces
2.5 Prepare sandwiches using sanitary practices
This module deals with the skills and knowledge required in preparing and presenting appetizers.
Upon completion of this module you should be able to: 1. Identify the origin of appetizer; 2. Perform Mise en place; 3. Prepare a range of appetizers; 4. Present a range of appetizers; and 5. Store appetizers
The Roman Empire A Historical Colossus.pdfkaushalkr1407
The Roman Empire, a vast and enduring power, stands as one of history's most remarkable civilizations, leaving an indelible imprint on the world. It emerged from the Roman Republic, transitioning into an imperial powerhouse under the leadership of Augustus Caesar in 27 BCE. This transformation marked the beginning of an era defined by unprecedented territorial expansion, architectural marvels, and profound cultural influence.
The empire's roots lie in the city of Rome, founded, according to legend, by Romulus in 753 BCE. Over centuries, Rome evolved from a small settlement to a formidable republic, characterized by a complex political system with elected officials and checks on power. However, internal strife, class conflicts, and military ambitions paved the way for the end of the Republic. Julius Caesar’s dictatorship and subsequent assassination in 44 BCE created a power vacuum, leading to a civil war. Octavian, later Augustus, emerged victorious, heralding the Roman Empire’s birth.
Under Augustus, the empire experienced the Pax Romana, a 200-year period of relative peace and stability. Augustus reformed the military, established efficient administrative systems, and initiated grand construction projects. The empire's borders expanded, encompassing territories from Britain to Egypt and from Spain to the Euphrates. Roman legions, renowned for their discipline and engineering prowess, secured and maintained these vast territories, building roads, fortifications, and cities that facilitated control and integration.
The Roman Empire’s society was hierarchical, with a rigid class system. At the top were the patricians, wealthy elites who held significant political power. Below them were the plebeians, free citizens with limited political influence, and the vast numbers of slaves who formed the backbone of the economy. The family unit was central, governed by the paterfamilias, the male head who held absolute authority.
Culturally, the Romans were eclectic, absorbing and adapting elements from the civilizations they encountered, particularly the Greeks. Roman art, literature, and philosophy reflected this synthesis, creating a rich cultural tapestry. Latin, the Roman language, became the lingua franca of the Western world, influencing numerous modern languages.
Roman architecture and engineering achievements were monumental. They perfected the arch, vault, and dome, constructing enduring structures like the Colosseum, Pantheon, and aqueducts. These engineering marvels not only showcased Roman ingenuity but also served practical purposes, from public entertainment to water supply.
The Indian economy is classified into different sectors to simplify the analysis and understanding of economic activities. For Class 10, it's essential to grasp the sectors of the Indian economy, understand their characteristics, and recognize their importance. This guide will provide detailed notes on the Sectors of the Indian Economy Class 10, using specific long-tail keywords to enhance comprehension.
For more information, visit-www.vavaclasses.com
Instructions for Submissions thorugh G- Classroom.pptxJheel Barad
This presentation provides a briefing on how to upload submissions and documents in Google Classroom. It was prepared as part of an orientation for new Sainik School in-service teacher trainees. As a training officer, my goal is to ensure that you are comfortable and proficient with this essential tool for managing assignments and fostering student engagement.
The French Revolution, which began in 1789, was a period of radical social and political upheaval in France. It marked the decline of absolute monarchies, the rise of secular and democratic republics, and the eventual rise of Napoleon Bonaparte. This revolutionary period is crucial in understanding the transition from feudalism to modernity in Europe.
For more information, visit-www.vavaclasses.com
Palestine last event orientationfvgnh .pptxRaedMohamed3
An EFL lesson about the current events in Palestine. It is intended to be for intermediate students who wish to increase their listening skills through a short lesson in power point.
This is a presentation by Dada Robert in a Your Skill Boost masterclass organised by the Excellence Foundation for South Sudan (EFSS) on Saturday, the 25th and Sunday, the 26th of May 2024.
He discussed the concept of quality improvement, emphasizing its applicability to various aspects of life, including personal, project, and program improvements. He defined quality as doing the right thing at the right time in the right way to achieve the best possible results and discussed the concept of the "gap" between what we know and what we do, and how this gap represents the areas we need to improve. He explained the scientific approach to quality improvement, which involves systematic performance analysis, testing and learning, and implementing change ideas. He also highlighted the importance of client focus and a team approach to quality improvement.
Unit 8 - Information and Communication Technology (Paper I).pdfThiyagu K
This slides describes the basic concepts of ICT, basics of Email, Emerging Technology and Digital Initiatives in Education. This presentations aligns with the UGC Paper I syllabus.
How to Make a Field invisible in Odoo 17Celine George
It is possible to hide or invisible some fields in odoo. Commonly using “invisible” attribute in the field definition to invisible the fields. This slide will show how to make a field invisible in odoo 17.
Synthetic Fiber Construction in lab .pptxPavel ( NSTU)
Synthetic fiber production is a fascinating and complex field that blends chemistry, engineering, and environmental science. By understanding these aspects, students can gain a comprehensive view of synthetic fiber production, its impact on society and the environment, and the potential for future innovations. Synthetic fibers play a crucial role in modern society, impacting various aspects of daily life, industry, and the environment. ynthetic fibers are integral to modern life, offering a range of benefits from cost-effectiveness and versatility to innovative applications and performance characteristics. While they pose environmental challenges, ongoing research and development aim to create more sustainable and eco-friendly alternatives. Understanding the importance of synthetic fibers helps in appreciating their role in the economy, industry, and daily life, while also emphasizing the need for sustainable practices and innovation.
2. 1. COCKTAILS
Are usually juices of orange,
pineapple, grapefruit or tomatoes
served with cold salad dressings
It may be in the form of a fruit or
vegetable juice mixed with little
alcoholic beverage or seafood like
shrimps, crabs, or lobsters served
with slightly seasoned juice.
8. 2. HORS
D’
OEUVRES
Small portion of highly seasoned
foods, it is a combination of
canapes, olives, stuffed celery,
pickled radishes, and fish.
It is served on
individual plate when
guests are seated.
It is served cold or
hot.
20. 3.
CANAPES
Made out of thin slices of bread in
different shapes. The bread may
be toasted, sauteed in butter or
dipped in a well seasoned mixture
of egg, cheese, fish, or meat then
deep- fat fried.
It is a finger food consisting of
three parts: a base, a spread or
topping and garnish. They could
be served hot or cold.
21.
22. 3 PARTS OF CANAPES
Base – holds the spread
and garnish. Crackers and
toasts are firmer and give
a pleasing texture and
crispness to the canapé
Bread cutouts Toast
cutouts Crackers Melba
toast Tiny unsweetened
pastry shells Tortilla
chips or cups
24. 3 PARTS OF
CANAPES
2.Spread - placed on top of
the base so the garnish
sticks to it without falling off.
FLAVORED BUTTER
Flavored Cream Cheese
Meat or Fish salad spreads
26. 3 PARTS OF CANAPES
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 canapé.
27.
28.
29.
30.
31. 4.
RELISHES/
CRUDITES
Are pickled item which
are raw, crisp vegetables
such as julienne carrots
or celery sticks
Generally placed before
the guest in a slightly,
deep, boat shape dish.
43. 6. CHIPS AND DIPS
Are popular accompaniments to potato
chips, crackers, and raw vegetables.
Proper consistency in the preparation is
important for many dip. It must not be so
thick that it cannot be scooped up without
breaking the chips or crackers, but it must
be thick enough to stick to the items used
as dippers.
44.
45.
46.
47.
48. 7. FRESH
FRUITS AND
VEGETABLES
• The simplest
appetizer
• Fruits are good
appetizers because
they give an
attractive
appearance,
fragrance, appealing
taste and delicious
flavor.
1. Oysters and Clams on the half shell
5.Fruits
2. Shrimps
3.Crab Meat
6.Firm flaked white fish
4. Lobster
These are variety of food both hot and cold served as appetizers. The serving is smaller in unit size or portion size that can be eaten with forks from small plates or with fingers.
Cured meats – Salami, prosciutto, bologna, boiled ham
Cheeses – provolone, mozzarella
Seafood items-Canned items like sardines, anchovies, and tuna
- slice of Italian bread that is toasted, rubbed with brushed garlic, and drizzled with olive oil, served with toppings like canapés.
Tapas - a small food item intended to be eaten with wine or other drinks usually in bars. They are served in a small portion intended to be eaten immediately.
Caviar – salted roe, or eggs, of the sturgeon. Any product labeled caviar must come from sturgeon. Roe from any other fish must be labeled as such (white fish caviar)
Amuse Bouche (ah mews boosh) – a tiny appetizer or hors d’ oeuvres offered to guest seated at their tables either before or after they have ordered from the menu. It is an opportunity to showcase an aspect of the chef’s cooking style and talent and to welcome the guest.
Bread cutouts Toast cutouts Crackers Melba toast Tiny unsweetened pastry shells Tortilla chips or cups
2.Spread - placed on top of the base so the garnish sticks to it without falling off.
a.)Flavored butter – made from softened butters with flavorings.
b) Flavored Cream Cheese-made from flavored butters, except cream cheese is substituted for the butter. Mixture of cream and butter can be used.
c) Meat or Fish salad spreads – made from finely chopped meat or fish that are spreadable. Seasons should be checked carefully to make the spread more stimulating to the appetite.
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 canapé.
a.)Flavored butter – made from softened butters with flavorings.
b) Flavored Cream Cheese-made from flavored butters, except cream cheese is substituted for the butter. Mixture of cream and butter can be used.
c) Meat or Fish salad spreads – made from finely chopped meat or fish that are spreadable. Seasons should be checked carefully to make the spread more stimulating to the appetite.
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 canapé.
Relishes
Relishes are raw or pickled vegetables cut into attractive shapes served as appetizer.
Relishes include two categories:
1. Raw vegetables with dips
This are known as crudités (croo dee tays). Cru in French means “raw”. Common bite size, cut raw vegetables served with dips are:
Raw vegetable known as croo dee tays Cru in French means “raw”. Common bite size, cut raw vegetables served with dips are:
Celery Radishes
Green and Red pepper
Zucchini Cucumber
Carrots Cauliflower
Broccoli florets Broccoli Stems
Cherry Tomatoes Scallions
Dips – accompaniment to raw vegetables, and sometime potato chips and crackers. Any mixture of spreads can be used as dips
Sauces and salad dressings can be used as dips.
Thin or soften them by adding mayonnaise, cream or other appropriate
Dips – accompaniment to raw vegetables, and sometime potato chips and crackers.
Pickled items. Includes variety of items like cucumber pickles, olives, watermelon pickles, pickled peppers, spiced beets, and other preserved fruits and vegetables.
