Scribd
Upload
93 views

Q1 Week 5

Here are the classifications of the given ingredients according to the parts of a canape: Base: Toast cutouts, Bread cutouts, Crackers, Polenta cutouts, Tiny biscuits Spread: Butter, Cheese, Fish, Meat Garnish: Radish slices, Asparagus tips, Tomatoes, Cucumber slices, Pickled onions

Uploaded by

annabelle emia
Copyright
© © All Rights Reserved
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
93 views

Q1 Week 5

Here are the classifications of the given ingredients according to the parts of a canape: Base: Toast cutouts, Bread cutouts, Crackers, Polenta cutouts, Tiny biscuits Spread: Butter, Cheese, Fish, Meat Garnish: Radish slices, Asparagus tips, Tomatoes, Cucumber slices, Pickled onions

Uploaded by

annabelle emia
Copyright
© © All Rights Reserved
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
You are on page 1/ 64

COOKERY 9

QUARTER 1 WEEK 5
At the end of the lesson, male and female learners
are expected to:
 1. Identify the origin of appetizer
 2. Identify the tools and equipment needed in the preparation of
appetizers
 3. Classify appetizers according to ingredients
 4. Describe each part of canapé by giving its uses
 5. Explain the guidelines for assembling canapes
Analyze the picture
1. What do you observe in the
picture presented?
2. What can you say about them?
3. Where do you usually seen this
type of food?
Pre-Test: Choose the letter of the correct
answer.Write your answer on your test notebook
 1. Knives, Chopping board and utility tray are classified as _______.
 a. Preparatory tools
 b. Cutting tools
 c. Measuring tools
 d. Cooking tools
2. Which of the following kitchen tools does not belong to the group?
a.Wooden Spoon
b.Wire whisk
c.Rubber scraper
d. Peeler

3.Which of the following is the meaning of mise en place?


a. clean as you go
b.set in place
c.reuse and recycle
d.wear proper uniform
4. It is the first course of a meal?
a. salad
b. main course
c. appetizers
d. sandwiches

5. It is defined as a bite size open-faced sandwiches


a. hors’d oeuvres
b. cocktail
c. relishes
d. canape
6. Hors’d oeuvres is to bruschetta while _________ is to raw vegetables
a. petite salad
b. relishes
c. cocktail
d. finger food
7. An appetizer made of seafood or fruit, usually with a tart of tangy
sauce
a. canape
b. chips and dips
c. cocktail
d. hors’ d oeuvres
8. Which of the following ingredients is classified as base of a canape?
a.crackers
b. tomato puree
c. parsley
d. butter
9. Which of the following plating techniques should not be consider?
a.color
b.fragrance
c. appearance
d. portion size
 10.Which of the following statement is not true in assembling
canape?
 a.assemble as close as possible to serving time
 b.select harmonious flavor combinations in spread and garnish
 c.keep appetizers simple
 d.use poor quality ingredients
CLASSIFICATION
OF APPETIZERS
COCKTAILS
 AREUSUALLY JUICES OF ORANGE, PINEAPPLE,
GRAPEFRUIT OR TOMATOES SERVED WITH COLD
SALAD DRESSING. IT MAY BE IN THE FORM OF A
FRUIT OR VEGETABLE JUICE MIXED WITH LITTLE
ALCOHOLIC BEVERAGE OR SEAFOOD LIKE
SHRIMPS, CRABS OR LOBSTERS SERVED WITH
SLIGHTLY SEASONED SAUCE.
HORS D’ OEUVRES
REFERS TO SMALL PORTIONS OF HIGHLY
SEASONED FOODS. IT IS A COMBINATION
OF CANAPES, OLIVES, STUFFED CELERY,
PICKLED RADISHES AND FISH. IT IS
SERVED ON INDIVIDUAL PLATE WHEN
GUESTS ARE SEATED.
CANAPES
ARE MADE OUT OF THIN SLICES OF
BREAD IN DIFFERENT SHAPES. THE
BREAD MAY BE TOASTED, SAUTEED IN
BUTTER OR DIPPED IN A WELL
SEASONED MIXTURE OF EGG, CHEESE,
FISH OR MEAT THEN DEEP FAT FRIED
RELISHES
ARE PICKLED ITEM WHICH ARE RAW,
CRISP VEGETABLES SUCH AS CARROTS
OR CELERY STICKS. RELISHES ARE
GENERALLY PLACED BEFORE THE
GUEST IN A SLIGHTLY, DEEP, BOAT
SHAPE DISH.
PETITE SALAD
ARE SMALL PORTIONS OF SALADS
AND USUALLY DISPLAY THE
CHARACTERISTICS FOUND IN
MOST SALADS
CHIPS AND DIPS
ARE POPULAR ACCOMPANIMENTS TO
POTATO CHIPS, CRACKERS AND RAW
VEGETABLES. PROPER CONSISTENCY
IN THE PREPARATION IS IMPORTANT
FOR MANY DIP.
FRESH FRUITS AND VEGETABLES
ARE THE SIMPLEST APPETIZERS.
FRUITS ARE GOOD APPETIZERS
BECAUSE THEY GIVE AN ATTRACTIVE
APPEARANCE, FRAGRANCE,
APPEALING TASTE AND DELICIOUS
FLAVOR.
FINGER FOODS
ARE VARIETY OF APPETIZERS
WHEREIN THE ONLY REQUIREMENT
IS THAT YOU KEEP EVERYTHING
SMALL ENOUGH TO BE PICKED UP
WITH FINGERS AND EATEN WITH
LITTLE MESS.
Canapes
Canapes
Bite size open faced sandwiches
consist of tiny portions of food
presented on bases of bread, toast or
pastry easily handled and eaten.
Canapes consists of Three parts
1. Base- holds the spread and garnish.
Crackers and toasts are firmer and give a
pleasing texture and crispiness to the
canape.
Bread cutouts
crackers
Toast cutouts
Tiny biscuits
2. Spread- placed on top of
the base so the garnish sticks
to it without falling off.
Three types of spreads
1. Flavored butter- made from softened butters
with flavorings
2. Flavored cream cheese- made from flavored
butter
3. Meat or Fish salad spreads- made from
finely chopped meat or fish that are spreadable.
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 canape
Food Items Used to Decorate Canape
A. Vegetables, pickles and relishes
-radish slices
- pickled onions
- tomatoes
- olives
-pickles
- asparagus
-cucumber
B. Fish
 - smoked fish
 - smoked salmon
 - shrimp
 - caviar
 - tuna flakes
 - sardines
C. Meats
- turkey
- ham
- salami
- roast beef
- chicken
Guidelines for assembling canapes
 1. Good mise en place is essential
 2. Assemble as close as possible to serving time
 3. Make sure that at least one of the ingredients is spicy
 4. Use high quality ingredients
 5. Keep it simple
 6. Arrange canape carefully and attractively on trays
Take me in: Classify the following ingredients below according
to the parts of canape
 Radish slices Toast cutouts Asparagus tips
 Bread cutouts Crackers Tomatoes
 Butter Polenta cutouts Cucumber slices
 Fish Cheese Miniature pancakes
 Tiny biscuits Pickled onions Meat

Base Spread Garnish

You might also like