Menu Writing and Garde Manger

These are bite-size, open-faced sandwiches. They primarily consist of tiny portions of food presented on the bases of bread, toast, or pastry.

• Canapés

• Cocktails

• Relish

• Dips

These are groups of appetizers made of seafood or fruit with a tart or tangy sauce.

• Canapés

• Cocktails

• Relish

• Dips

Raw vegetables and pickled items.

• Canapés

• Cocktails

• Relish

• Dips

Popular accompaniments to potato chips, crackers, and raw vegetables.

• Canapés

• Cocktails

• Relish

• Dips

Attractively arranged salads served before the main course, designed to sharpen the appetite. They should stimulate the appetite.

• Appetizer salads

• Accompaniment salads

• Main-course salads

• Separate-course salads

• Dessert salads

Served alongside the main course.

• Appetizer salads

• Accompaniment salads

• Main-course salads

• Separate-course salads

• Dessert salads

Should be large enough to serve as a full meal and contain a substantial portion of protein.

• Appetizer salads

• Accompaniment salads

• Main-course salads

• Separate-course salads

• Dessert salads

Light salads served after the main course but before the dessert to refresh the appetite.

• Appetizer salads

• Accompaniment salads

• Main-course salads

• Separate-course salads

• Dessert salads

Made from fruits, nuts, or a combination of similar ingredients

• Appetizer salads

• Accompaniment salads

• Main-course salads

• Separate-course salads

• Dessert salads

Made with two (2) slices of bread or two (2) halves of a roll, a spread, and a filling.

• Simple cold sandwiches

• Multi-decker sandwiches

• Open-faced cold sandwiches

• Tea sandwiches

• Wraps