This document provides instructions on preparing and assembling canapés. It defines canapés as bite-sized open-faced sandwiches consisting of a base, spread, and garnish. The base can be crackers, toast, or pastry to hold the ingredients. Spreads include flavored butters or cream cheeses. Garnishes add flavor, color, and texture, such as vegetables, fish, or meats. Guidelines are given for proper mise en place, assembly close to serving, using complementary flavors, keeping it simple, and ensuring structural integrity. The learners will then assemble their own canapés in groups using the provided ingredients.

2. Direction: The learners
will arrange the
sequence of serving food
properly.

3. UNLOCKING OF
DIFFICULTIES

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 used in
professional kitchens to refer to
organizing and arranging the
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
used as a seasoning or
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)

9. CANAPÉS

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
firmer and give a pleasing
texture and crispness to the
canapé.

12. BREAD CUTOUTS TOAST CUTOUTS
CRACKERS MELBA TOAST

13. TINY BISCUITS
TORTILLA CUPS
TINY UNSWEETENED
PASTRY SHELL
TORTILLA CHIPS

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.
Seasons should be checked
carefully to make the spread
more stimulating to the
appetite.

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

21. TOMATOES CHATNEY PICKLES
CAPERS OLIVES ASPARAGUS TIPS

22. PIMIENTO
CUCUMBER PARSLEY
PICKLED ONIONS

23. B. FISH

24. SMOKE OYSTER
TUNA FLAKES SARDINES
SHRIMP

25. SMOKED SALMON
CAVIAR
LOBSTER CHUNKS & SLICES

26. C. MEATS

27. HAM
TURKEY
ROAST BEEF
SALAMI
CHICKEN

28. OTHERS

29. CHEESE HARD COOKED EGG
SLICES

30. Guidelines for
Assembling Canapé

31. 1. Good mise en place is
essentials. 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.

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 quality
ingredients. Leftover
can be used for 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.

37. Different Example
of canapés

41. ACTIVITY
The learners will assemble
and present their own
canapés by group using the
available ingredients on a
working table.

42. KITCHEN UTENSILS
USED IN PREPARING
CANAPÉS

43. SPOON & FORK SMALL PLATE DISH CLOTH

44. Personal Protective
Equipment Used in
Preparing Canapés:

45. APRON FOOD GLOVES
HAIRNET

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.