Guidelines for assembling canapé

• How many guidelines are there in assembling canapés

  7
• Enumerate the guidelines 


  • Good Mise' En Place is essentials

  • assemble as close as possible to serving time

  • select harmonious flavor combination in spread and garnish such as mustard and ham, tunaa sald and capers

  • make sure that at least one of the ingredients is spicy in flavor

  • use high quality ingredients

  • keep it simple

  • arrange canapé carefully and attractively on trays
• After placing them in a tray cover them lightly with a plastic and held for a short time under refrigeration


  Assemble as close as possible to serving time
• In making canapes especially for large functions all bases present garnishes must be prepared aheadof time so that final assembly ma go quickly and smoothly

  Good Mise' En Place is essentials
• A blind canape as little value as an appetizer

  Make sure at least one of the ingredients is spicy flavor
• Leftover can be used for canopies but they must be careful blended and stored to retain freshness

  Use high quality ingredients
• Simple meat arrangements are more attractive than extravagant one be sure that canapé should hold together and do not fall apart in the customer hands

  Keep it simple
• Each tray should carry an assortment of flavor and texture so there is something for everything taste

  Arrange canapés carefully and attractively on trays