1. 2. When preparing cold appetizers, they should be stored in the refrigerator until just before serving to maintain their temperature and freshness.

3. 3. Appetizers should always be garnished to enhance their visual appeal and taste.

4. 4. For a successful appetizer presentation, it's best to use a single texture and color.

5. 5. For a visually appealing presentation, garnishes should be simple and complementary rather than large or overly elaborate.

6. 6. Preparing appetizers in advance and then reheating them before serving can sometimes compromise their texture and flavor.

7. 7. Appetizers should ideally be easy to eat with minimal mess, and can often be served without the need for utensils or plates, depending on the type.

8. 8. Using only imported and high-end ingredients for appetizers can enhance both the flavor and presentation.

9. 9. The shape and size of appetizer portions should be uniform to ensure a professional appearance and consistency.

10. 10. It’s best to serve appetizers on platters or trays that match the theme or style of the event for cohesive presentation.

This is the part of the canapé that is placed on top of the spread which usually gives color, design, texture, or flavor accent.

This part of the canapé is placed on top of the base so the garnish sticks to it without falling off.

This part of the canapé holds the spread and garnish.

What is the serving size of the canapé?

The larger size of Canape is

It is a French term which means "set in place" that is you have everything ready to cook and in its place.

Aperitifs is classified as:

Food should be handled properly to avoid spoilage and contamination.

You can prepare foods even when you are ill/sick.

Guard or protect food during distribution or serving.

Use contaminated tools when storing appetizers.

It is an extra parts added to a meal to make it traditional or more interesting.

To preserve perishable food, place it to cold storage such as refrigerator of chiller.