Title: Prepare cold canapés and other hors d’oeuvres.
Course: Culinary Arts II (16052-II) > Section: Applying Advanced Garde Manger Techniques

Preparation should include describing the processes to make a variety of cold canapés and hors d’oeuvres.

Process/Skill Questions:

Thinking

- How can alternative ingredients change the nutritional value of canapés and hors d’oeuvres?

Communication

- What are the types of canapés and hors d’oeuvres?
- What are the basic components of canapés and hors d’oeuvres?

Leadership

- What sanitation practices should be followed in preparing and serving a ready-to-eat product?

Management

- What are short-term and long-term storage considerations?
- Why is it important to wear food service gloves when assembling canapés and hors d’oeuvres?