Canaps Consists of Three

1. BASEParts
Toast cutouts

Bread cutouts

Melba toast

Crackers

Tortilla chips or
cups
Tiny
unsweeten
ed pastry
shells

Polenta cutouts

Tiny biscuits

Miniature pancakes

2. SPREAD
Three types of
a.)Flavored
butter

made
from
softened
spreads
butters with flavorings.
b) Flavored Cream Cheese-made from
flavored butters, except cream cheese is
substituted for the butter.
c) Meat or Fish salad spreads made from
finely chopped meat or fish that are
spreadable.

3. GARNISH

Food items used to decorate

canaps
a) Vegetables, pickles and relishes
Radish slices
Pickled onions
Tomatoes
Olives
Chutney
Parsley
Pickles
Pimiento
Asparagus tips
Capers
Cucumber slices

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

c) Meats
Ham
Salami
Roast Beef
Chicken or Turkey

d) Cheese, hard cooked egg

slices

Guidelines for Assembling

Canaps
1. Good mise en place is essential.
--- all bases, spreads and garnishes must be
prepared ahead of time so that final
assembly may go quickly and smoothly
2. Assemble as close as possible to serving
time.

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.

4. Make sure that at least one of the

ingredients is spicy in flavor.
5. Use high quality ingredients. Leftover
can be used for canaps, but they must
be carefully handled and stored to retain
freshness.

6. Keep it simple.
Simple meat arrangements are more
attractive than extravagant one. Be sure that
canaps hold together and do not fall apart
in the customers hands.
7. Arrange canaps carefully and attractively
on trays.
Each tray should carry an assortment of
flavor and textures, so there is something for
every taste.

Cocktails
are made of seafood or fruit, usually with
a tart or tangy sauce.
These appetizers are always served
chilled, often on a bed of crushed ice.

Kinds of Cocktail Appetizers

2. Shrimps

1.
Oysters
and
Clams on

3.Crab Meat

4.Fruits

5. Lobster

6.Firm
flaked
white fish

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 crudits.
.Cru in French means raw. Common bite
size, cut raw vegetables served with dips
are:

2. Pickled items.
Includes variety of items like cucumber
pickles, olives, watermelon pickles, pickled
peppers, spiced beets, and other
preserved fruits and vegetables.

Miscellaneous hors d oeuvres

The serving is smaller in unit size or
portion size that can be eaten with forks
from small plates or with fingers.

1. Antipasto - Italian
Appetizer.
Seafood itemsCanned items like
sardines, anchovies,
and tuna
Cured meats
Salami, prosciutto,
bologna, boiled ham

Hard cooked
egg and stuffed
eggs

Cheeses
provolone
,

Mushrooms and
other vegetables

Relishes raw
vegetables

2. Bruschetta slice of Italian bread

that is toasted,
rubbed with brushed
garlic, and drizzled
with olive oil, served
with toppings like
canaps.

3. 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.

4. 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)

5. Amuse Bouche (ah

mews boosh) offered
to guest seated at their
tables either before or
after they have ordered
from the menu.
-- to showcase an aspect
of the chefs cooking style
and talent and to
welcome the guest.