Prepare cold canapés and other hors d’oeuvres.

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?