CANAPES
142. CANAPES.--Although differing somewhat from the open sandwiches that have been described, canapes are usually placed under this head. Canapes are small pieces of bread toasted or sautéd in butter and then spread with some highly seasoned material, such as caviar, anchovy paste, well-seasoned smoked or canned salmon, or a vegetable mixture. They are served either hot or cold as an appetizer or as a first course for lunch or dinner.
To make canapes, toast or sauté slices of bread and cut them into any shape desired. Cover each piece with a thin layer of the material to be used and then decorate in any of the ways shown in Fig. 27 or in any other manner. Sometimes a thin layer of tomato is used, but often just a border of some material of contrasting color, such as the yolk of egg forced through a ricer, finely chopped parsley, a thin strip of pimiento, etc., is placed around the edge.
SALADS AND SANDWICHES
EXAMINATION QUESTIONS
(1) Discuss the importance of salads and their value in the diet.
(2) In planning meals to include salads, what rules should be observed in order to make the meals balance properly?
(3) Of what value to the salads are the accompaniments often served with them?
(4) What ingredients used in salads make them satisfactory as high-protein salads?
(5) How is fat usually supplied in making salads?
(6) What salad ingredients are of the most value for supplying mineral salts?
(7) To what extent are vegetables and fruits combined in making salads?
(8) Of what value are salads in the use of leftovers?
(9) (a) What is meant by garnishing salads? (b) How may coarse lettuce be used to advantage for garnish?
(10) (a) Describe the best quality of olive oil. (b) What other kinds of oils may be used as salad oils?
(11) (a) What ingredients beside oil are included in the making of the various kinds of salad dressings? (b) What is the value of each?
(12) Describe the ideal condition of ingredients used for salads.
(13) How may salad ingredients be freshened if they have become wilted?
(14) Describe the cleaning of lettuce for salad.
(15) (a) When may a salad serve as a dessert? (b) In making a salad that contains nuts, when should they be added?
(16) (a) Tell how and why marinating is done. (b) What kind of salads should always be marinated?
(17) At what time during a meal is the salad served when it is used as a separate course?
(18) (a) Give several points that must be observed if mayonnaise dressing is to be successfully made. (b) What utensil is best for the cooking of boiled salad dressing? Tell why.
(19) (a) Describe the bread that may be used to best advantage for sandwiches. (b) Into what shapes may sandwiches be cut so that there will be no waste of bread?
(20) (a) How should butter be prepared for spreading sandwiches? (b) How may sandwiches be kept moist when they are prepared some time before they are to be served?
ADDITIONAL WORK
Give a recipe for an original salad in which at least one ingredient is a left-over.