In cookery, canapes are small hot void appetizer served on bread, crackers, or a pastry base so that they can be picked up with the fingers. Unlike hors-doeuvres which are served alone, canapes must have this base.
Canapes must be served crisp and fresh, and they should be prepared just before serving. Canapes may be very simple, consisting of a cracker spread with canape butter and decorated with a little meat, fish, egg, or cheese, or a sprig of parsley or watercress, or a slice of pimiento, pickle, radish, olive, or lemon.
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Appetizer is a small portion of food served before, or as the first course of a meal. Appetizers should be attractive in shape, color, and garnish, and have interesting flavor and texture combinations. Above all, they should not be too lung, since they are meant to stimulate, not to dull, the appetite for the meal that is to follow. Serve them always in small portions.
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You need to find cabbage heads that are firm and heavy for their size. Outer leaves should
look fresh, be a good green or red (depending on variety), and be free of blemishes. At the
beginning of the season, regular cabbage may be less firm and feel softer. Savoy cabbage
and celery cabbage have softer, more loosely formed heads. When selecting these cabbages,
look for fresh, crisp leaves that are free of blemishes. One pound of cabbage usually serves 3
to 4 servings.
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If you want to get a good cabbage, choose white or creamy compact heads of tight
flowerets without any spots.If a cabbage head has a yellow tinge or spreading flowerets,
it means that it’s tinge overripe. Leaves should be green and crisp. Buy a medium-sized
head for each 4-6 servings.
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When choosing beans make sure you get firm, crisp bean pods that are
bright in appearance, don’t have any blemish. Don’t buy too much: think about
1/4 pound for each serving. To keep beans fresh just put them in plastic bag
unwashed and store at the bottom of your fridge.
If you decide to cook beans, wash them first and then snip off both ends. You
can cook whole beans or you can slice them in long slices or chop them. How
you cut them affects the flavor of the dish as well as cooking time.
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