BEST OF CAI--CANAPE


A canapé  type of an  hors d’œuvre, which is  a small, prepared  decorative food, held in the fingers and often eaten in one bite. The word canape comes from the French word for “couch”, drawing on the analogy that the garnish sits atop of the bread as people do a couch.Traditionally the Canapes are served as a snack during the service of cocktails and are generally a bit salty or spicy.Generally the canapes are talked as finger food as they do not need any cutlery to be eaten and are a single gulp foods.
Traditionally if you look at the European thought of the Culinary Schools  canapés are built on stale white bread although other foods may be used as a base. This can vary as per the imagination and creativeness of the chefs .Crackers, vegetable cups, savoury baked shells,puff pastry etc .can be the bases. Shapes might include circles, rings, squares, strips or triangles. These pieces of bread are then prepared by deep frying, sautéing, or toasting. The foods are sometimes highly processed and decoratively applied to the base. Savory pastes ,compound butters nor flavored purees act as the adhesive or spread and the topping can be anything and everything  like meat, cheese, fish, caviar, foie gras, purées, relish etc.
 Canape’ making is a sheer art and chefs who can can put  out a a good display of canape’s are no leass than a music composer as canape’ making revolves around a single principle of  Food Composing.Chefs who command a good knowledge over food composition and food compiling can really do wonders in canape’ making. Final Year students master this technique of compiling and composing keep in mind the basics of compatibility.


By CAI-Faculty

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