TLE REVIEWER 3RD PRELIMS

• Serving a party of 100 guests could therefore mean making and arranging 600 or more varied pieces.
• Hors d‘oeuvres and canapés do not keep their appearance well for a long period of time.
• Prepare the various parts of mini-foods separately ahead of time and assemble them asclose to serving time as possible.
• Dry canapé bases, stored dry, keep well for several days.
• Bread bases may be cut ahead, but must be kept moist or frozen.
• Butters and spreads hold well in the cooler or refrigerator when covered well
• Garnishes may be cut ahead, meat sliced and marinated, sauces prepared.
• Meatballs may be cooked ahead, stored in the cooler or refrigerator or frozen, and heatedin sauce at serving time
• Many canapés and hors d‘oeuvres ingredients are good bacteria growers and must not stay long at room temperature.
• Finished platters should be chilled before service.
• Hot food should be kept at temperature above 71º Celsius or served immediately.
• Hors d‘oeuvres are not served on a bread or crust base.
• Hors d‘oeuvres are eaten with cocktail picks or cocktail forks.
• Hors d‘oeuvres are dainty foods, colorful and vary in size and shape.
• Fruits such as apples, cantaloupes, pineapples, watermelon, and oranges make beautiful holders for hors d‘oeuvres.
• Cheese Cubs - Cut cheese into bite-size cubes shortly before serving them because they dry out quickly when exposed to air.
• Kebabs - On skewers, arrange the following: chicken liver and gizzard cooked as adobo, pineapple chunks, sliced cooked shrimps, sliced pickles, and Vienna sausages, cut crosswise. Serve.
• Ham Rolls - Roll thin slices of cold ham around pickles or asparagus spears or fill with a spread.
• Canape is a bite-size, open-faced finger food consisting of a bread-type base, a spread or topping, and a garnish.
• Canape Bases:

  • Melba toast
  • Crackers of many varieties
  • Pastry
  • Bread such as loaf, French, or rye bread
  • Crouton
• Melba toast and crackers are available in the market in assorted sizes, shapes, andtextures
• Pastry bases may be purchased ready-made in various sizes or prepared as mini-pizzacrust.
• Breads may be sliced or cut into shapes– squares, rectangles, circles, triangles, diamonds – using knife.
• Croutons are buttered bread shapes baked in the oven until crisp and brown.
• Canapé butters can be made ahead and spread on soft breads or crisp crouton bases at thelast minute.
• Chive butter: 1 tablespoon finely chopped chives, 1 teaspoon lemon juice, dash of salt,and dash of pepper
• Garlic butter: 1 small clove garlic (crushed) or ¼ teaspoon garlic powder, dash of hot pepper sauce, and dash of salt
• Lemon butter: ½ grated lemon rind, 1 tablespoon juice, dash of nutmeg, and dash of salt
• Meat spreads may also be used. These can be purchased or made at home.
• Garnishes for canapés are neatly cut portions of pork, beef, fish and seafood,eggs, cheese, olives, pimiento, and pickles which are used to provide visual appeal.