can be served in special portioned platters with dishes or even from a serving cart.

What are the 3 parts of a canape?

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

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.

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

The ______________are typically served before the meal even begins

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

What type of Appetizer is being presented?

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

Based on the given canape what is the base?

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

Make dips and spreads _______________ or in advance.