COOKERY NC 2/ PROJECT 2 HOW TO PREPARE C.A.S.S (Canapè, Appetizer, Salad & Sandwich)

Summary

In this video lesson, Mr. Balon introduces Project 2, focusing on preparing cold meals, including canopy, appetizers, salads, and sandwiches. He explains the composition of each dish, emphasizing creativity and presentation. For canapés, the base, dressing, and garnish are key components. Appetizers like deviled eggs, hot dog wraps, and buffalo wings are also demonstrated, alongside salad options like Caesar and Waldorf salads. Sandwiches are categorized into open-face and contemporary types. Mr. Balon provides clear guidelines on how to present each dish, stressing the importance of accuracy and knowledge during assessments. The video concludes with assignment instructions for the students.

Takeaways

• 😀 Canapés are small, decorative snacks designed for one bite, typically prepared with a base, spread, and garnish. Examples of bases include biscuits, bread, croutons, or vegetables and fruits.
• 😀 The composition of a canapé includes a base (bread, biscuits, etc.), a spread (mayonnaise, ketchup, or Thousand Island dressing), and a garnish (processed meats, vegetables, or fruits).
• 😀 For a canapé presentation, students should prepare four different kinds of canapés, with four pieces of each kind, totaling 16 pieces for the assessment.
• 😀 Appetizers serve to stimulate the appetite before a main meal. Common examples include deviled eggs, hot dog wraps with bacon, dynamite (a stuffed chili pepper), and buffalo wings.
• 😀 The four S’s of appetizers are salty, sweet, sour, and savory. These can be combined in various ways when preparing appetizers.
• 😀 Salads are typically composed of raw vegetables or fruits, sometimes seasoned with oil, vinegar, or mayonnaise. Caesar salad, green salad, and Waldorf salad are common examples.
• 😀 For a salad presentation, a single plate or bowl (about 250 grams) is enough, and it can include a mix of leafy and non-leafy vegetables or fruits.
• 😀 Sandwiches come in two types: open-face and contemporary (closed) sandwiches. An open-face sandwich has no cover, allowing the fillings to be clearly seen, while contemporary sandwiches are typically fully covered.
• 😀 When presenting a sandwich, students must choose either an open-face or a contemporary sandwich for their assessment, not both.
• 😀 The key to a good presentation in culinary assessments is knowing the ingredients, their proper preparation, and how to present them attractively, demonstrating skill and creativity in presentation.
• 😀 For the assessment, students should also be familiar with the specific weights and quantities required for each type of dish, such as the 250 grams for salad and guidelines for canapés and sandwiches.

Q & A

What is a canapé, and how is it typically prepared?

A canapé is a small, decorative, bite-sized snack. It consists of three main components: a base (such as bread, biscuits, croutons, vegetables, or fruits), a spread or dressing (like mayonnaise, ketchup, or Thousand Island dressing), and a garnish (such as processed meats, vegetables, or fruits). A variety of flavors should be presented, with at least four different types, each having four pieces for a total of 16 canapés.

What are the four types of flavors for appetizers mentioned in the script?

The four types of appetizer flavors mentioned are salty, sweet, sour, and savory. These categories help guide the creation of balanced and varied appetizers that stimulate the appetite.

What is a common method for preparing deviled eggs as an appetizer?

To prepare deviled eggs, you first boil the eggs, cut them in half, remove the yolk, and then mix the yolk with spices or chopped vegetables. The mixture is then returned to the egg whites and garnished with parsley, celery, or cucumber.

What is the preparation process for a hot dog wrap in bacon?

To make a hot dog wrap in bacon, you grill or fry the hot dog, wrap it in bacon, and secure it with a toothpick. Then, fry the bacon-wrapped hot dog until crispy, slice it if desired, and present it on a plate in a decorative manner.

What ingredients are used in the dynamite appetizer?

Dynamite is made by cutting green bell peppers, removing the seeds, and filling them with ground pork, cheese, or ground beef. The stuffed peppers are then wrapped in a wrapper and fried until golden brown.

What is a common base for salads in the context of this lesson?

Salads typically use raw vegetables or fruits as a base. Common ingredients include leafy greens, cucumbers, and sometimes blanched vegetables, which are seasoned with salt, pepper, and dressings such as mayonnaise or vinaigrette.

What are some examples of salads mentioned in the video?

Examples of salads mentioned include Caesar salad, green salad, cucumber salad, and wardog salad. The wardog salad, in particular, is a mix of fruits like apples, oranges, walnuts, and lettuce with a mayonnaise-based dressing.

How is mayonnaise made, and what is its purpose in cooking?

Mayonnaise is made by emulsifying egg whites with cooking oil or fat. It is commonly used as a dressing or spread in various dishes, especially in salads and sandwiches.

What is the difference between an open-faced sandwich and a contemporary sandwich?

An open-faced sandwich consists of a base with a visible filling, without a second slice of bread on top. Common examples include hot dog sandwiches and simple vegetable or meat spreads. In contrast, a contemporary sandwich is fully enclosed with two slices of bread, such as a classic burger or a ham and cheese sandwich.

What is the general requirement for presenting sandwiches during an assessment?

During an assessment, you need to present either an open-faced sandwich or a contemporary sandwich, not both. The sandwich should be made with appropriate fillings such as meats, vegetables, and condiments, with careful attention to presentation.