Lesson 1 - Appetizers Flashcards
Define: Canape’s
Open faced sandwich, topped: variety of ingredients, either toasted/fried, rectangular/circular in shape.
Components of Canape?
Base, Spread , Main body, Garnishes (BSMG)
Define the component: Base
Must be firm enough for the diner to handle, Made : crackers, toast, bread etc.
Define the component: Spread
Adds moisture/flavor, holds main body & provides a fat barrier to prevent the base from getting soggy/moist, should be soft but not melted which allows easy spreading, forming the protective covering of the base.
Define the component: Main body
Savory part, can be: fish/seafood/veggies/meat, it should be in consistent with the shape of the base.
Define the component: Garnishes
Adds eye appeal, enhances the main body giving additional: color, design, texture/flavor accent to the canapes.
Define: Hors d’oeuvres
Served hot/cold, smaller in portion size, eaten: fork/fingers
What is the similarity & difference between Hors d’oeuvres & Canapes
similar: canapes/same purpose | difference: not served in crust base/bread, served as a whole.
Define: Cocktails
Made of seafood/fruits with a tart/tangy sauce & served chilled.
Define: Relishes
Cooked/pickled product made of chopped vegs,pickles,herbs,fruits
Define: Chips & Dips
Accompaniments for raw vegs, potato salad & crackers. (any mixture of spread can be used as dips)
Define: Petite Salad
small pieces of food that is mixed with a dressing
Define: Fresh fruits & vegtables
Sweetness of fruit is the perfect compliment to savory ingredients, as for vegetables they are less time consuming.
Define: Appetizers
Served before/beginning of a meal to stimulate the desire to eat.
Define: Crudites
Define: Fresh fruit platter
Define: Steamed Appetizer
Define: Grilled Appetizer
Define: Meat tray
Define: Cheese tray
