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THIS IS TO SHOW YOU THE 4 PARTS OF CANAPES and the ingredients you can use in each part.
1. BASE-holds the spread and garnish
This example used TOASTED BREAD
For base of canape, you can use:
Bread cutouts toast cutouts
Crackers melba toast tiny biscuits
Tiny unsweetened pastry shells tortilla chips
Cups biscuits tiny biscuits polenta cutouts
Miniature pancakes
2.SPREAD- placed on top of the base so the garnish sticks to it without
falling off. (This example uses MEAT FISH SALAD SPREAD
You can use other SPREAD like
Flavored butter
Flavored cream cheese
or as the Recipe will suggest
3.TOPPINGS- 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 canape
For Garnish you can use
A. VEGETABLES ,PICKLES
AND RELISH
B. FISH
C. MEATS
D. CHEESE, HARD
COOKED EGGS SLICES
CANAPE IS CONSIST OF 3 PARTS
1. BASE -
2. SPREAD-
3. TOPPINGS-
4. .GARNISH-
4.GARNISH- are small fruit like
berries, parsely or caviar and herbs
used to make the canape more
appealing.

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page 2 Sample worksheet cookery 9.docx

  • 1. THIS IS TO SHOW YOU THE 4 PARTS OF CANAPES and the ingredients you can use in each part. 1. BASE-holds the spread and garnish This example used TOASTED BREAD For base of canape, you can use: Bread cutouts toast cutouts Crackers melba toast tiny biscuits Tiny unsweetened pastry shells tortilla chips Cups biscuits tiny biscuits polenta cutouts Miniature pancakes 2.SPREAD- placed on top of the base so the garnish sticks to it without falling off. (This example uses MEAT FISH SALAD SPREAD You can use other SPREAD like Flavored butter Flavored cream cheese or as the Recipe will suggest 3.TOPPINGS- 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 canape For Garnish you can use A. VEGETABLES ,PICKLES AND RELISH B. FISH C. MEATS D. CHEESE, HARD COOKED EGGS SLICES CANAPE IS CONSIST OF 3 PARTS 1. BASE - 2. SPREAD- 3. TOPPINGS- 4. .GARNISH- 4.GARNISH- are small fruit like berries, parsely or caviar and herbs used to make the canape more appealing.