2 The term canapé generally refers to a shape of toasted or fried bread, a raft on which savoury foods are placed and served on.Canapés are often taken prior to a meal as an “ Amuse bouche” while the diner is still looking through the menu, while savouries often hot are served at the end of the meal.Many establishments now offer a selection of canapés and savouries for receptions and functions where a full meal is not taken as part of the service required.
3 Cocktail canapés take many forms, but usually consist of small shapes of buttered toast or plain savoury biscuit, covered with a savoury item of food, which is then decorated appropriately, this could include finishing with aspic jelly.Canapés are not normally recognised as a course within the menu, while savouries are included as a part of the menu.
4 Classification of Canapés Various titles are often given to the service of canapés, three of the more familiar and traditional ones are:-
5 Cocktail or Reception Canapés: These are served as a selection of at least ten different varieties of small shape and size.They are often glazed then arranged in lines or symmetrically on a folded napkin or on a tray with a dish paper.
6 Canapés Moscovite:A general term to denote the service of canapés made for a special party before going into dinner using high quality ingredients, caviar, foie gras etc. They are freshly prepared and rarely glazed for service.Canapés a la Russe:Generally denotes a service of canapés usually with a selection of pastry items, tartlets, bouchees etc with a variety of fillings.
7 Quality PointsWhen making canapés the following points should be considered to help produce a quality end product.Dainty and small enough to be consumed in at most two mouthfuls.
8 Prepare them as near to service time as possible. Butters, plain and flavoured can be used to enhance flavours and presentation.Decoration should be tasteful and in keeping with the fillings.Shapes should be determined by the fillings used, this will maximise the use of commodities
9 Production of CanapésThere are two acceptable methods commonly used in the production of canapés, the first being for large scale production environments, or where large numbers of canapés are required for a function.The second is for producing the more expensive items individually and to higher standard.
10 Canapés are often made with high risk foods, which are handled in small amounts during production. Kitchens will make use of trimmings and left overs from other dishes to form canapés, this helps to control some of the costs involved and allows chefs to use their skills and knowledge to offer a wider selection of food.
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