This document provides guidelines for making canapés, emphasizing the importance of good mise en place and preparation ahead of time for large functions. It suggests assembling canapés close to serving time to maintain freshness, using harmonious flavor combinations, and ensuring at least one ingredient is spicy. Additionally, it recommends using high-quality ingredients, keeping the presentation simple but attractive, and arranging canapés in a way that caters to various tastes.

1. GUIDELINES FOR
MAKING CANAPES
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2. 1. Good mise en place is essential.
In making canapes especially for large functions,
all bases, spreads and garnishes must be prepared
ahead of time so that final assembly may go
quickly and smoothly.

3. 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
tray, cover them lightly with plastic and held for
a short period of time under refrigeration. Safe
food handling and storage must be observed.

4. 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.

5. 4. Makes sure that at least one of the
ingredients is spicy in flavor.
A Bland Canape has little value as an
appetizer.

6. 5. Use high quality ingredients.
Leftover can be used for canapes, but they
must be carefully handled and stored to retain
freshness

7. 6. Keep it simple.
Simple meat arrangements are more
attractive than extravagant one. Be sure that
canapes hold together and do not fall apart in
the customers hands.

8. 7. Arrange canapes carefully and attractively
in trays.
Each tray should carry an assortment of
flavor and textures, so there is something for
every taste.