What are the 3 parts of a canape?

The ______________are typically served before the meal even begins

Complete the statement. When deciding to make hot and cold appetizers, you may consider. "Don’t be afraid to serve exotic or__________ appetizer"

tend to indicate the beginning of the meal

Based on the given canape what is the base?

This is a well-presented platter with a limited choice of simple or more expensive foods. The basic rule is “small quantity, but big in quality” and at the same time attractively served.

What type of Appetizer is being presented?

What type of cold hors d'oeuvres is being presented?

Make dips and spreads _______________ or in advance.

This should stimulate appetite, and therefore should always be served at the first course on the menu.

It may consist of cold meat, such as ham, smoked beef, peppered ham. The sauce can be served at the side. A. cold hors d’oeuvres  B. Grison platter  C. hot hors d’oeuvres D. plate of appetizer

It consists of shrimps, smoked beef, poached egg, Spanish sardines and Lettuce. The sauce can be served at the side. A. Ala carte  B. Grison platter C. Hors d’oeuvres  D. plate of hors d’oeuvres

is a well-presented platter with a limited choice of simple or more expensive foods.