| A | B |
|---|
| Canapés | are small bite sized pieces of food served hot or cold. |
| Canapés are served | before dinner with drinks or at a special cocktail function. |
| A Canapé usually has five parts: | Base, Spread, Topping, Garnish and Glaze. |
| The difference between a Canapé and an Hors d'Oeuvre is | that a Canapé has several parts, whereas an hors d'oeuvre may have only one part. |
| Sandwiches are made from assorted | breads, fresh or toasted. |
| Sandwiches may be cut | into a variety of shapes. |
| Sandwiches may have | a wide variety of fillings. |
| Bread for Sandwiches should be stored | in a dry store away from strong smelling foods. |
| Sandwich spreads may be: | Butter (plain or flavoured), margarine, mayonnaise or others. |
| Sandwich Fillings: Make sure all | the portions are the same size. |
| Sandwich Fillings: Keep all ingredients | separate. |
| Sandwich Fillings: Prepare all the ingredients | before assembling the sandwiches. |
| Sandwiches: There are at least | nine different types. |
| Sandwiches: Nine types: | Conventional, Tea (pullman or finger), pinwheel, cocktail, open, club, bookmaker, ribbon and checkerboard. |
| To blend means | to mix ingredients together. |
| Bookmaker is a | cold toasted steak sandwich. |
| Club Sandwich is a | warm double-decker sandwich with chicken, bacon, lettuce, tomato and mayonnaise. |
| Compound Butter means | butter flavoured with herbs, spices etc. It is used on grills and canapés |
| Cocktail Sandwich is the same as a | tea sandwich only cut smaller. |
| Checkerboard Sandwich | is made with white and brown bread to look like a checkerboard. |
| A crisper is a | container for storing lettuce. |
| Crudités are raw | vegetables cut into bite-sized pieces. |
| To fold means | to use a large spoon to lift ingredients off the bottom of a bowl. |
| Open Sandwich consists of | one slice of bread with a topping. |
| Pinwheel Sandwich is | bread and filling rolled up, like a Swiss Roll. |
| Ravier is a | shallow dish made from china, glass or stainless steel. |
| To toss | means to lightly flip ingredients in a mixing bowl. |
| Hot Canapés: Cheese & Spinach Triangle: | ricotta cheese, English spinach, egg, butter and filo pastry. |
| Hot Canapés: Savoury Shortpaste: | plain flour, butter and iced water. |
| Hot Canapés: Mini Quiche Lorraine: | onion brunoise, ham brunoise, egg, cream & cheddar cheese. |
| Hot Canapés: Tomato, Olive, Goat's Cheese: | tomato cooked, kalamata olives, oregano, goat's cheese, olive oil. |
| Hot Canapés: Cheese Palmier: | puff pastry, parmesan cheese, rolled in from the sides. |
| Hot Canapés: Cheese Straws: | puff pastry, parmesan cheese, cut into strips. |
| Hot Canapés: Canapé Diane: | Dried bread, butter, chicken liver, bacon rashers, toothpicks. |
| Hot Canapés: Sausage Rolls: | sausage mince, thyme, puff pastry. |
| Hot Canapés: Frittata | eggs, potato, basil, roasted capsicum & carmelised onion. |
| Hot Canapés: Curry Puffs | beef mince, potato, onion brun, garlic, ginger, curry powder, coriander roots, chilli, oil, egg. |
