CANAPE

Canapés

– bite-size open-faced sandwiches consist of tiny portions of food presented on bases of bread, toast, or pastry, easily handled and eaten.

Canapés consist of Three Parts

1. Base

2. Spread

3. Garnish

BASE

holds the spread and garnish. Crackers and toasts are firmer and give a pleasing texture and crispness to the canapé.

BREAD CUT OUTS

TOAST CUT OUTS

CRACKERS

MELBA TOAST

TINY UNSWEETENED PASTRY SHELLS

TORTILLA CHIPS

TINY BISCUITS

POLENTA CUT OUTS

MINIATURE PANCAKES

SPREADS

a.)Flavored butter – made from softened butter with flavorings.

b) Flavored Cream Cheese-made from flavored butters, except cream cheese is substituted for the butter. A 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 carefully checked to make the spread more appetizing.

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) Vegetables - pickles and relishes Radish slices, Tomatoes, Pickled onions, Olives, Chutney, Parsley, Pickles Capers, Cucumber slices, Pimiento

b) Fish - Smoked oysters, Salmon, Caviar, Smoked Shrimp, Tuna flakes, Sardines, Lobster chunks or slices

c) Meats -Salami, Chicken or Turkey, Ham Asparagus tips Roast Beef

d) Cheese, hard-cooked egg slices

Guidelines for Assembling Canapés

Good mise en place is essential. 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.
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 hold for a short time in the refrigerator. Safe food handling and storage must be observed.
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.
Make sure that at least one of the ingredients is spicy in flavor. A bland canapé has little value as an appetizer.
Use high-quality ingredients. Leftovers can be used for canapés, but they must be carefully handled and stored to retain freshness.
Keep it simple. Simple meat arrangements are more attractive than extravagant ones. Be sure that canapés hold together and do not fall apart in the customer's hands.
Arrange canapés carefully and attractively on trays. Each tray should carry an assortment of flavors and textures, so there is something for every taste.

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