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I. Canapés 1. What is a canapé? a. A type of appetizer, a cold single serving, passed hors d’ oeuvre usually sold by the piece as a deluxe item for parties and reception where people socialize before a more formal meal 2. What is an appetizer? a. Tends to be served a la carte, served before a meal, flavorful and sets the tone 3. What is a hors d’ oeuvres? a. More for buffet and parties, before a meal, served in large batches 4. List the 5 criteria of good canapé design and discuss a. Size – bite size, roughly 1’ cube, clean, easily picked up b. Shape – consistent in appearance c. Taste – flavor profile ( overall tastes together) d. Color – color profile e. Texture – mouth feel 5. Notion of Neta a. One main thing (body/design). All else is subordinate 6. 4 Components of a canapé? a. Base – foundation: needs structural integrity, dry & clean, flavorful b. Body – main item, gives the name c. Spread – adhesive, body to base d. Garnish – must be an item used, “information of contents” 7. Why do we devote so much time to the development of canapés? a. They are vehicles in which we learn other methods, develop skills. Lear flavor and color profiles. 8. Explain what spread is used for and list 10. (see above for what it is used for) a. Guacamole b. Herb Cream Cheese c. Hummus d. Aioli e. Pate f. Purees (vegetable, legume) g. Miso paste h. Fortified butter i. Mushroom duxelle j. Olive topenade k. Pesto l. Onion confit (relish, chutney) m. Salsa II. Fruit Demo 1. As I describe the building of a fruit mirror I will stress the following principles. Please explain what each means and why they are important. a. Cut and put – go from beginning to end slice and put b. Consistency of cuts – All pieces the same, uniform c. Focal point – is in the back (crown cut) d. Flow lines and rules of navigation – start at the back and work towards the customer e. The order of the fruit in terms of size – Start with the largest piece of fruit (highest) 2. Why are the rules of design important? a. You want it to look as good at 20% as it did at 100%. You want to be able to control how they destroy it. 3. At what point should a mirror or display be changed on a buffet? a. 20% 4. What do we clean our mirrors with and why? a. Distilled vinegar. You do not want to disturb food flavors and to get rid of streaks. 5. What is a hollow-ground slicer? a. A knife ground with hollowed cut grounds. The product does not stick to the knife. III. Artisan Cheese 1. What is Atrisan cheese and how is it different from manufactured cheese? a. Handmade by small independent cheese makers using traditional methods with little to no adaptations for efficiency b. True Artisan cheese is made from fresh farmsfead milk 2. What is AOC certification? a. Appelation d’ origine controlee – 38 different types of cheese protected. 3. How does pasteurization affect cheese? a. Pasteurization – Multiple source milk 4. What is lactic fermentation? a. Occurs naturally in milk – souring of milk 5.
Approximate Word count = 2222
Approximate Pages = 8.9
(250 words per page double spaced)
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