Common accidents in F&B Operations:

Though patrons associate them with comfort and enjoyment, restaurants are worksites, with real
hazards and accidents that account for about 6.3 per cent of all time-loss claims. A time-loss claim
is a claim for time lost due to an injury that results in a short-term disability, a long-term disability,
or a fatality. (We tend not to associate restaurants with workplace fatalities). Since most injuries
are preventable, injury rates are still higher than they should be.
Employers must remember that costs include hiring replacement workers, overtime, and
retraining. The pain, suffering, and disability experienced by workers as a result of workplace
accidents are of even greater importance than the financial costs.
Four most common types of accidents in the restaurant industry:
Being struck by an object – 24 per cent
These are accidents where the worker is injured by a moving object such as equipment and tools.
Being struck by an object or equipment causes 24 per cent of the restaurant industry’s accepted
time-loss claims. Accidents with a knife account for more than 60 percent of these struck-by
accidents.
Occupations with the most struck-by accidents are:
Chefs and cooks – 46 per cent
Kitchen helpers or bus persons – 33 per cent
Falls on the same level – 18 per cent
Falls on the same level account for 18 per cent of all time-loss claims. Seventy per cent are caused
by slippery surfaces, and 5 per cent are due to tripping or rough surfaces. Women have claims
for falls on the same level two and a half times more often than men. Example of an accident: A
kitchen helper slips on some grease while putting French fries into a deep fryer. His right hand
goes into the fryer, resulting in a third-degree burn.
Occupations with the most falls on the same level are:
Kitchen helpers or bus persons – 35 per cent
Wait staff – 27 per cent
Chefs and cooks – 22 per cent
Burns and scalds – 16 per cent
Sixteen percent of all accidents in restaurants are burns and scalds. Contact with food products
(for example, soup, tea, sauces) account for 39 per cent of these burns and scalds, and 35 per
cent are the result of contact with fat, grease, or oil.
Occupations with the most burns are:
Chefs and cooks – 43 per cent
Kitchen helpers or bus persons – 32 per cent
Wait staff – 13 per cent
Chemical burns, such as those that janitorial workers could experience when handling chemical
cleaning products, are not included in this category. Chemical burns are included in statistics on
toxic exposures.
Overexertion – 14 per cent
These are injuries resulting from the application of force to an object or person such as lifting,
pushing, pulling, and carrying. Overexertion contributes to 14 per cent of all time-loss claims in
the restaurant industry. Of these, 82 per cent are due to manual handling of containers, such as
boxes and cartons. Example of an accident: While working in a cooler, a cook strains her back
when she bends over to lift a pail of fruit salad weighing about 15 kg (32 lb).
Occupations with the most overexertion accidents are:
Chefs and cooks – 32 per cent
Kitchen helpers or bus persons – 31 per cent
Wait staff – 15 per cent
Restaurants could prevent many workplace injuries by paying the same kind of attention to
employee health and safety as they do to customer satisfaction.

2. 30 Canapés Recipes
1. Canapés with Venison, Cranberries, and Foie Gras
Ingredients:
300 grams’ venison fillet, 2 tablespoons clarified butter, salt, pepper, 5 leaves iceberg lettuce, 5
slices nut bread, 6 tablespoons canned cranberry (jarred, including sryup), 1 teaspoon cornstarch,
200 grams’ duck foie gras, 2 tablespoons butter, 1 small sprig rosemary sprig
Methods:
Rinse the venison loin and blot dry. In a sauté pan, heat the clarified butter, add the venison, and
sear until colored on all sides, about 4 to 6 minutes. Remove from the pan, wrap in aluminum
foil. and transfer to an oven preheated to 80°C (approximately 175°F). Take the venison from the
oven and season with salt and pepper. Once cooled, cut into 20 thin slices. Meanwhile, simmer
the cranberries and their syrup over low heat. Combine the cornstarch with a little cold water
and stir into the simmering cranberries. Continue to simmer, stirring frequently, until the liquid
thickens.
Trim the lettuce, rinse, spin dry, and tear into small pieces. Cut the bread slices in half and spread
with butter. To assemble the canapés, top the buttered bread with some of the lettuce and then
the sliced venison. Top with the cranberries. Cut the foie gras into small cubes, put on top, and
garnish with a few rosemary needles. Arrange on a platter and serve.
2. Cherry venison canapés
1/2 teaspoon sea salt, 4 turns freshly cracked black pepper, 1/4 teaspoon allspice, ground, 1/8
teaspoon cumin, 1/4 teaspoon cinnamon, 180 g venison striploin (approx. weight), 1/2
tablespoon extra-virgin olive oil, 1/2 tablespoon unsalted butter, 1/4 teaspoon dried oregano,
1/2 cup mayonnaise, 2 tablespoons chives, fresh, finely chopped, 15-20 pieces’ crispy toast
rounds, store-bought, Cherry preserves (your favorite kind), as needed to garnish Chives, to
garnish, if desired
Method:
Pat venison dry with paper towels. Season both sides well with the spice rub – I like to use just
over ½ teaspoon of the rub for a 180-gram steak.
Heat a cast iron pan over medium-high heat. Once heated, add the oil, followed by the butter.
Swirl the pan and once the butter is foaming add the venison. Cook two minutes per side flipping
only once for rare, two and a half minutes per side for medium. Note: be sure to flip only once to
allow a sexy crust to form. Transfer cooked venison to a cutting board, sprinkle with the dried
oregano, and allow to rest at least five minutes before slicing paper thin.
Meanwhile, in a small bowl stir together the mayonnaise and chives. Set aside.
To assemble canapes, spread some of the chive mayonnaise onto each toast and top with a slice
of venison. Dress with a dot of cherry preserves, garnish with fresh chives, and serve on a platter.
Bg6
3. Smoked venison roulade canapés
Ingredients: 2 packs of Holme Farmed Venison’s Smoked Venison, 200g cream cheese, 100g fresh
rocket, 75ml double cream, salt and pepper to taste
Method:
Roughly chop the rocket and mix with the cream cheese and cream. Add some seasoning and
check the taste
Lay slices of the smoked venison on a sheet of cling-film, slightly overlapping each other. Try to
get a square shape - you will make a number of them depending on the length of the slices.
Spread the cream cheese mixture on the bottom two-thirds of the squares and then roll up into
a roulade, pulling back the cling-film as you go.
Chill for at least a couple of hours before slicing into 1cm thick pieces ready to serve.
4. CANAPÉS
Ingredients:
Venison Salami, smoked venison or venison bresaola, olives, blue cheese, salad leaves, figs, sun
dried tomatoes in oil, remoulade made with pear and celeriac, artichoke hearts in oil, crowdie or
cream cheese, oatcakes, cranberry or redcurrant jelly.
Method:
Remoulade wrapped in Venison salami;
Make a remoulade with match stick sized cut celeriac and pear and a little dressing. Place a small
amount in the centre of a salami slice. Hold together with a cocktail stick.
Mediterranean stick;
Olive, quarter slice of Smoked Venison or Venison Bresaola, salad leaf and a sun dried tomato on
a cocktail stick.
Put a quarter slice of smoked venison or venison bresaola, a small cube of blue cheese and a
quarter of a fig on a cocktail stick.
Artichoke hearts wrapped in Venison Salami;
Cut an artichoke in small pieces and wrap in a slice of venison salami. Secure with a cocktail stick.
Charcuterie oatcakes;
Spread a little crowdie or other cream cheese on an oatcake. Top with a quarter slice of salami
or smoked and add a small salad leaf and a dollop of Cranberry or Redcurrant jelly.
5. A canapé of Dorset venison with roasted carrot and sage.
Ingredients:
1 x 250g (8oz) piece of venison loin – with even thickness, 20 chantenay carrots – pick the smallest
you can find to roast whole or cut larger ones in two, 1 tablespoon olive oil, freshly ground salt
and pepper, Fresh sage leaves – select smallest at tip of plant, Red currant jelly or ideally
homemade sloe or bramble jelly.
Method
Pre-heat conventional oven to 210 C or Gas Mark 8
To cook in a 2-oven or 4-oven AGA – slide grid shelf of roasting oven to middle runners.
Trim loin and rub with olive oil or see cook’s tips*.
Pre-heat a metal handled frying pan (for AGA cooking) on boiling plate or highest setting on your
conventional hob. Sear meat on all sides.
Then if using a conventional oven place loin on a baking tray and cook in oven for approx. 6-10
minutes depending on thickness, to serve rare. Alternatively transfer meat in oven proof pan to
AGA roasting oven. Allow 5- 8 minutes cooking time.
Remove from oven when done and place on a clean tray, allow to rest and cool.
Meanwhile wash and trim carrots, place on a roasting tray, brush with olive oil and season with
sea salt and ground black pepper. Cook in hot oven until tender. Allow to cool.

Once meat reaches room temperature carves venison on diagonal, place each slice on clean
chopping board, top with a small sage leaf and bite size piece of carrot, roll and secure with a
cocktail stick, top with a jewel size dollop of jelly and serve immediately.
6. Caraway garibaldi, peach, dried venison
Ingredients:
50g of icing sugar, 50g of flour, 50g of egg white, lightly beaten, 50g of unsalted butter, 100g of
currants, 10g of caraway seeds, toasted
Method
First, make the garibaldi biscuits. Mix the sugar and flour in a bowl, then slowly incorporate the
whites until you have a smooth paste. Fold in the currants and the toasted caraway seeds.
Roll flat between 2 sheets of silicone paper until the thickness of the dough is the same thickness
as the currants. Place in the freezer until frozen solid
Once frozen, cut into 5x5cm squares. Preheat the oven to 180°C/gas mark 4
Cook the biscuits until golden brown, then set aside until cooled
Cut 2 of the peaches in half and then into eighths. Remove the skins, cut each slice in half width
ways and place on a tray. Place in a chamber sealer and place under vacuum to compress
Take the other 2 peaches, peel and de-stone then purée in a liquidiser. Add a little pectin if the
purée is too thin, then place in a squeezy bottle
Crack open the peach stones from 2 peaches and remove the kernel. Peel off the skin and slice
thinly
Assemble the peach and peach purée on the biscuit, microplane the dried venison on top and
then garnish by sprinkling on the marigold petals
7. Mini Yorkshire puddings with venison
Ingredients: Vegetable oil, for drizzling, 175ml milk, 2 eggs, 125g plain flour, 200g smoked
venison slices (from Waitrose and good delis), cut into strips, 4 tbsp cranberry sauce or jelly, 4
tbsp crème fraiche, 24 watercress sprigs, washed and dried
Method
Preheat the oven to 230°C/fan210°C/gas 8. Put ½ teaspoon of oil into each hole of 2 x 12-hole
mini muffin tins and put in the oven.
Combine the milk, 120ml water and the eggs in a jug. Sift the flour into a bowl with a pinch of salt
and gradually whisk in the milk mixture to form a smooth batter.
Pour enough batter into the tins to come two-thirds of the way up each hole, then return to the
oven, without opening the oven door, for 15 minutes, until risen and golden.
Fill each Yorkshire with a curl of smoked venison, a dab of cranberry sauce, a splodge of crème
fraîche and a watercress sprig.
8. Roasted Squash and Lamb Canapés
Ingredients: 1/4 cup (55 g) butter, 1 small butternut squash, about 1 1/2 lb (675 g), peeled,
seeded and cut into 24 large cubes, 1/4 tsp ground nutmeg, 1 slice lamb leg, about 10 oz (280 g)
deboned and cut into 3 long strips each about 1 inch (2.5 cm) thick, 3 tbsp currants, chopped, 1
celery stalk, finely chopped, 1/2 lemon, juice only, 24 cranberry and hazelnut crackers, Small
celery leaves, for serving (optional), Fleur de sel, for serving
Method:
With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with
a silicone mat or parchment paper.
In the microwave oven, melt 2 tbsp of the butter.
On the baking sheet, toss the squash with the melted butter and nutmeg. Season with salt and
pepper. Bake for 30 minutes or until the squash is very tender, stirring halfway through cooking.
Meanwhile, in a skillet over medium-high heat, brown the lamb in the remaining butter for about
2 minutes on each side for rare, spooning the butter over the meat as it cooks. Season with salt
and pepper. Let rest on a plate for 5 minutes. On a work surface, cut the meat into 24 thin slices.
Set aside.
In a bowl, combine the currants, celery and lemon juice.
With a fork, lightly crush each squash cube, making sure to keep them separate. Place one
crushed squash cube on each cracker. Top with a slice of lamb and some of the currant mixture.
Garnish with celery leaves, if desired, and sprinkle with fleur de sel.
9. Lamb Canapé
Ingredients: 1 French stick, 300g lamb fillet or lamb rump, 1 tub baba ganoush, Kapiti Kikorangi
Blue
Method
Cut the French stick into half centermeter slices and toast, spread out on oven trays in a 180°C
oven for about ten minutes.
Remove from the oven and allow to cool.

Season the lamb fillet or rump. If cooking the fillet, pan-fry in a little oil for about 5 minutes each
side until they are nicely browned, then set aside to cool. For lamb rump, roast at 200°C for 20
minutes, then allow to cool completely.
For assembly, first take the cooked and cooled lamb and slice thinly, it should be a little pink in
the middle.
Spread ½ tsp of baba ganoush on each slice of toast.
Place a slice of lamb on the baba ganoush. Top with a square of Kapiti Kikorangi Blue cut into 1
cm squares from thin slices off a wedge.
10. Roasted lamb & mini bannock Christmas canapés
Ingredients:
For the roast lamb: 1 kg bone-in lamb shoulder or half leg, 2 tbsp olive oil, 1 tsp dried rosemary,
8 garlic cloves
For the mini bannocks: 550 grams self-raising flour, 60 grams unsalted butter, 30 grams caster
sugar, 284 ml buttermilk, 1 medium free-range egg, 250 grams plain natural yogurt
To assemble: butter, mint jelly, red currant jelly
Method:
Preheat oven to 230 C/ 200 C fan. Place the lamb in a roasting tin. Using a sharp knife, cut one-
inch-deep marks and insert the garlic cloves. Drizzle with the olive oil, sprinkle with rosemary and
roast, uncovered for half an hour. Reduce the heat to 180 C/ 160 C fan and roast for a further 45
minutes for medium or 60 minutes for well done. Allow the meat to come to room temperature
and then refrigerate until cool; ideally overnight.
Preheat oven to 180 C/ 160 C fan/ gas mark 6 and flour a baking tray. Combine flour, butter and
sugar in a bowl and rub together with your fingertips until it resembles coarse breadcrumbs. Add
the egg, buttermilk and enough plain yogurt to make a soft, knead able dough. Turn out onto a
floured surface and roll to a thickness of 1 cm. Cut out large circles using a fluted cutter, and then
cut into quarters using a sharp knife. Arrange the mini bannocks on the floured baking tray and
bake for 10-15 minutes, until golden browned on top. Transfer to a wire rack to cool completely.
Store in an airtight container until needed.
Carefully cut each mini bannock in half with a bread knife. Butter each half and arrange on a
serving platter. Top with a 1/4-inch slice of cold roast lamb and a dollop of mint or red currant
jelly. Can be made a day in advance and kept in the fridge until needed.
11. CRISPY LAMB CANAPÉS WITH SEVILLE ORANGE CREAM
Ingredients: 100g/4oz cooked roast lamb, shredded, 50ml/2floz soured cream or thick plain
natural yogurt, 15ml/1tbsp Seville orange marmalade, 2 slices rye bread, cut into 20 small
squares, 2 spring onions, finely shredded and chilled in ice cold water, Pinch ground cayenne or
chilli pepper, to garnish
Method:
In a small bowl, mix together the cream or yogurt and marmalade.
Place the bread squares on a large serving platter and top each square with a spoonful of the
cream mixture.
If using previously roasted lamb, heat a large non-stick pan and dry fry the lamb for 2-3 minutes
until hot, cool for 2-3 minutes then arrange over the cream mixture.
Garnish with the spring onions and cayenne pepper and serve as party nibbles.
12. Canapé…Lamb and Baba ganoush
Ingredients: 1 sourdough baguette, olive oil, sea salt & pepper, 3 medium eggplants, 3 to 4 large
spoons of tahini (roughly half a cup), 1 fat clove of garlic (or two small ones I suppose), crushed,
Juice of a lemon, 1 tbsp olive oil, 1 lamb loin (aprox 250g), olive oil & seasoning for the lamb, 50g
jar Peninsula Larder Balsamic Flavour Pearls, herb garnish – we used micro cress (you can buy it
a Safeway)
Method
Preheat the oven to 180 C Slice the baguette, spread onto a baking tray and drizzle with olive oil
and season well before baking until lightly golden. Set aside to cool.
If you have a gas stove, char the eggplants by putting them directly on the bars of the stove, over
the burner. Use tongs to turn them until the skin is blackened and crisp all over. This should take
about five to ten minutes. If you have an electric stove, you can do this step by charring the
eggplants under the griller, or just skip it (although then you won’t have as smoky a flavour).
Cover a baking tray with foil and put the eggplants on it. Roast them in the oven for half an hour
until you can easily poke a knife through. Cool. Cut the eggplants in half and scoop and scrape
the flesh away from the skin. Put it in a blender or food processor. Add all the other ingredients
and give it a whizz! Job done. Season to taste.
Now for the lamb rub the loin with olive oil and season. Sear in a hot pan until medium rare to
medium. Set aside to cool.
And to finish………… Top each crouton with a generous wipe of baba ganoush, a slice of lamb and
a few Balsamic Flavour Pearls. Add a sprig or two of herbs.

13. Lamb and apricot canapés

Ingredients: 12 ounces ground lamb, 1 teaspoon sea salt, 1⁄2 teaspoon ground black pepper, 1
tablespoon of fresh mint, chopped fine, 1⁄2 ounces dried apricots, chopped fine, 1⁄4 cup sliced
scallion, 2 garlic cloves, peeled, chopped fine, 1⁄2 teaspoon red chili pepper flakes, 1 whole egg,
beaten, freshly grated parmesan cheese, as needed, 6 slices white bread, 1⁄4 cup more melted
unsalted butter or 1/4 cup less melted unsalted butter
Method:
Preheat oven to 375°F.
Mix all ingredients gently, except the cheese, bread and butter. Cut the crusts off the bread and
discard.
Brush each slice of bread on both sides with some of the melted butter, then cut into 2x2-inch
squares. Carefully push each little square into mini-muffin mold securely.
Fill bread cups with the lamb mix; do not pack in, or the meat will be too dense.
Top with grated Parmesan cheese, and bake 12 minutes or until the bread is nicely toasted all
around and the meat is done.
14. Roasted lamb canapés
Ingredients: 1/2 pound whole peeled shallots 2 tablespoons sugar 2 teaspoons herb de
Provence 4 tablespoons extra virgin olive oil
Method:
Step 1 Heat the oven to 375 degrees. Place the shallots on a large piece of foil. Add the sugar,
herbs de Provence and olive oil and fold the foil, sealing the edges to make a packet. Bake for
45 minutes or until soft.
Step 2 Remove the shallots, discarding the oil in the foil. Puree the shallots in a food processor
until smooth. Makes three-fourths cup.
15. Mini lamb kebabs
Ingredients: 500g lamb mince, 1tsp ground cumin, 2tsp ground coriander, 3 garlic cloves, finely
chopped, 200g natural yogurt, few sprigs mint, chopped, 1tbsp lemon juice, 1tbsp oil, 1/2 small
bunch flat-leaf parsley, finely chopped
Method:
Mix together the lamb, cumin, coriander and 2 garlic cloves. Divide into 24 balls, then mould
onto a mini skewer. Chill until needed. Mix together the yogurt, mint and lemon juice. Season
to taste.

Brush the kebabs with oil then place under a medium to high grill, or put on a griddle pan. Cook
for 15 mines turning occasionally. Once cooked, roll in the parsley and serve with the yogurt
sauce.
16. Corned Beef Appetizer canapés
Ingredients: 1 refrigerated tube of biscuit dough that yields 8 biscuits, 3 tbsps horseradish
sauce*, 8 slices of deli counter corned beef** (the slices should be on the thick side, about 1/8″
each), cut into 1/2″ strips, 32 little sprigs of fresh dill
Method:
Preheat your oven as instructed on the biscuit packaging. Open the package. Separate the biscuit
dough into 8 rounds. Lay a round of biscuit dough in front of you. Cut it in half from top to bottom
so that you now have two semi circles of biscuit dough. Take the two pointed ends of one semi-
circle and pinch them together. Use your fingers to smooth the pinched semi-circle into a circle
and then transfer it to your baking sheet. Repeat with the other semi-circle and then cut, shape
and transfer the remaining rounds of dough. Bake the biscuits as instructed on the packaging,
checking them 2 minutes earlier than directed. If they’re nice and golden brown, they’re done. If
not, let them go for another minute or two. Remove from heat.
Once the biscuits are cool enough to handle, get a biscuit in front of you and hold a knife parallel
to the counter surface. Use the knife to slice through the center of each biscuit so that each mini-
biscuit becomes two open-faced circles. Spread 1/4 teaspoon of horseradish sauce onto the top
of each half. Lay 3 or 4 strips of corned beef over the horseradish and then top with a sprig of
dill.
17. Steak brie canapés
Ingredients: 1 x 1 1/2 lb ribeye steak (1 1/2-inch-thick), 1/4 tsp kosher salt, 1/8 tsp black pepper,
1 tbsp butter, 1 tsp olive oil, 1 French baguette loaf, 1/2 lb brie, 1 cup fig preserve
Method:
Season steak with salt and pepper. Heat grill pan and when hot add butter and oil.
Before the butter completely melts add steak to pan and cook to desired temperature on both
sides. Allow steak to rest for 10 mins.
While steak is resting slice baguette into 1 inch slices and grill in grill pan until you get grill marks
on both sides. Once bread is grilled arrange on serving plate(s).
Slice brie into 1/2 inch slices using a warmed knife and set aside.
Once steak has rested slice steak into 1/2 inch slices and place one slice on top of each slice of
bread. Place a slice of brie on top of the steak and then top with a generous spoonful of fig
preserve.
Serve immediately.
18. Beef Tenderloin Canapés
Ingredients: 1 1/2-lb. piece beef tenderloin, trimmed of fat and sinew, 1 Tbs. chopped brined
green peppercorns, 1 Tbs. chopped fresh tarragon, 2 green onions, white and light green
portions, chopped, plus sliced green onion for garnish, 1/2 tsp. coarse salt, 3 Tbs. olive oil, 24
baguette slices, each 1/4 inch thick
Method:
Remove the beef from the refrigerator about 30 minutes before you cook it, and preheat an oven
to 400ºF.
In a small bowl, stir together the green peppercorns, tarragon, chopped green onions and salt.
Spread the mixture out on a plate large enough to hold the beef. Brush 1 Tbs. of the olive oil on
all sides of the beef fillet. Roll the fillet in the green peppercorn mixture, pressing lightly so that
it adheres to the surface.
In a large, ovenproof nonstick fry pan over high heat, warm the remaining 2 Tbs. olive oil. Add
the beef and sear until evenly browned on all sides, 3 to 4 minutes. Transfer to the oven and
roast until an instant-read thermometer inserted into the thickest part of the fillet registers 130ºF
for medium-rare, 8 to 10 minutes. Transfer the beef to a sheet of aluminum foil and let cool to
room temperature. Wrap the beef in the foil and refrigerate for at least 4 hours or up to
overnight.
Reduce the oven temperature to 300ºF.
Arrange the baguette slices in a single layer on a rimmed baking sheet. Transfer to the oven and
toast, turning occasionally, until golden brown on both sides, 15 to 20 minutes’ total. Remove
from the oven and let cool.
To make the horseradish cream, in a small bowl, whisk together the cream cheese and
horseradish. (The horseradish cream can be stored in the refrigerator overnight; bring to room
temperature before using.)


Remove the beef from the refrigerator, unwrap and slice against the grain as thinly as possible.
Spread an equal amount of the horseradish cream on each of the toasts. Place a slice or two of
the beef on top of the horseradish cream. Garnish each canapé with a few slices of green onion.
Arrange the canapés on a tray and serve immediately. Serves 10.

19. Thai Beef Salad canapés

Ingredients: 1/2-pound beef tenderloin, 3/4 cup soy sauce, 2 tablespoons peanut oil, 2 inches’
fresh ginger (piece, peeled, sliced), 1 red chili pepper (sliced), 2 cloves garlic (sliced), 1/4 cup
peanuts (toasted, chopped), 1-ounce cilantro leaves (fresh), 1/2 red onion (thinly sliced), 2 spring
onions (thinly sliced), 2 cucumbers (cut into 1/3 inch slices)
Method:
To marinate, place beef in a bowl with soy sauce, oil, ginger, chili and garlic. Cover and chill for 1
hour.
Heat a frying pan on high. Drain beef and cook for 3-4 mins until cooked to taste. Rest, covered
loosely with foil, for 5 mins then slice thinly.
In a bowl, combine beef, peanuts, cilantro and onions. Arrange cucumber rounds on a serving
platter and top each with a spoonful of the beef mixture.
20. Meatball canapés
Ingredients: For the sauce 2 tablespoons olive oil, 1 onion (finely chopped), 1 clove garlic (finely
chopped), 1 bay leaf, 2 cups, canned tomatoes (chopped), 1 tablespoon, tomato paste
For the meatballs: 1 slice white bread (soaked in a little water), 3 cups ground beef, 1 egg
(beaten), 1 clove garlic (crushed), 2 red chile (seeds removed and finely chopped), 1 onion
(finely chopped), 1 teaspoon dried thyme, 2 tablespoons, chopped parsley, oil (for frying)
To serve: 1 clove garlic (finely chopped)
Method:
To make the sauce, heat the oil in a pan and gently fry the onion until translucent.
Add the garlic, cook for one minute then add the bay leaf, tomatoes and tomato paste. Stir in
half a cup of water and let simmer for 15 - 20 minutes. Season with salt and pepper and remove
from the heat.
Meanwhile, make the meatballs: Squeeze the excess liquid out of the bread and mix with the
other meatball ingredients. Season with salt and pepper and shape into balls.
Heat 2 tbsp oil in a skillet and fry the meatballs for about 10 minutes, shaking the skillet so they
cook on all sides. Add more oil as necessary.
Remove the bay leaf from the sauce and discard. Spoon a little sauce into paper cases and top
with a meatball. Serve garnished with raw chopped garlic if required.

21. Beef canapés

Ingredients: 1⁄2 lb ground beef, 2 tablespoons butter, 1 cup onion, 1⁄2 cup mushroom, 1⁄4 cup
olive, 1⁄2 cup mayonnaise, 1 loaf rye cocktail bread
Method:
Preheat the oven to 375°F.
Brown the ground beef and drain off excess grease. Set aside.
Melt the butter and sauté the onions first for a couple minutes. Add the mushrooms and sauté
another couple minutes. Add the olives and sauté another couple minutes. Add the ground beef
back in and the 1/2 cup of mayonnaise. Cook for another couple minutes and turn off flame.
Spread out rye bread on a cookie sheet and put a spoonful of the topping on each rye bread
square. Top with Swiss cheese. Put in the oven until the rye bread is crispy and the cheese is
melted.
22. Beef, Brie and Onion Jam Canapé́
Ingredients: 1 NY Strip Steak, 1 loaf French bread, cut into 1/2 inch slices, Garlic Parsley Butter
(Recipe Follows), Onion Jam (Recipe Follows), 7 ounce Brie wheel, sliced into 1/4 inch slices
Prepare the steak for the grill. Let sit at room temperature for about 20 minutes. Brush with
melted garlic parsley butter. Grill to medium-rare to medium. You want pink. Set aside to rest up
to up to 10 minutes Once rested, slice into thin slices.
Garlic Parsley Butter, 1 stick unsalted butter, softened, 4 cloves garlic, peeled and sliced, 1/4 cup
parsley leaves
In a mini food processor combine all ingredients. Pulse until well combined and garlic and parsley
are well chopped. Store in refrigerator until ready to use. Can be made in advance. Keeps in
refrigerator for a couple of weeks.
Onion Jam, 1 tablespoon butter, 3 tablespoons brown sugar, 3 medium onions, thinly sliced (I
used a mandoline to get paper thin, even slices), 4 garlic cloves, minced, 2 tablespoons balsamic
vinegar, 3/4 teaspoon salt, 1/8 teaspoon freshly ground black pepper
Method:
In a large, nonstick skillet over medium heat, melt butter. Add sugar to pan and cook until sugar
dissolves, about 1 - 2 minutes. Add onion and garlic to pan can cook until onions are tender,
about 30 minutes, stirring occasionally. Add balsamic vinegar to mixture and cook 10 minutes
longer or until golden brown, stirring frequently. Stir in salt and pepper. Remove onion jam to a
bowl.
To Prepare Brie:
Cut wheel of Brie in half. Cut each half into quarters. Slice 1/2 in slices from each quarter.
To toast the bread:
Lay French bread slices on rimmed baking sheet Brush one side of each slice with melted garlic
parsley butter. Place under the broiler until lightly browned. Do not turn. You only want to toast
one side. Remove pan from oven and assemble canapés.
To assemble canapés:
On each slice of toasted French bread, stack a thin slice of beef, top with Brie and about a
tablespoon of onion jam. Assemble all slices and return baking sheet to a 325-degree oven to
melt cheese, about 10 minutes but keep an eye on them. Serve immediately.
23. Tenderloin and Heirloom Tomato Canapés
Ingredients: 30 baguette slices, each 1/4-inch-thick (about 1 large baguette), 4 Tbs. extra-virgin
olive oil, 1/2 tsp. salt, 1/2 tsp. freshly ground pepper, 1/2 to 2 lb. piece beef tenderloin, trimmed
of fat and sinew, 1/2 lb. mixed heirloom tomatoes, 2 cups fresh basil leaves.
Method:
Preheat an oven to 350°F.
Arrange the bread slices in a single layer on a rimmed baking sheet. Bake, turning once halfway
through baking, until lightly golden, about 20 minutes. Remove from the oven and set aside.
Increase the oven temperature to 450°F.
In a small bowl, whisk together 2 Tbs. of the olive oil, 1 1/2 tsp. of the salt and 1 tsp. of the pepper.
Brush the oil mixture on all sides of the beef tenderloin. Place the tenderloin on a rack in a shallow
roasting pan just large enough to accommodate it.
Roast the tenderloin until an instant-read thermometer inserted into the thickest part of the
meat registers 125°F for very rare to rare, about 20 minutes; 130°F for medium-rare, about 25
minutes; or 135°F for medium, about 30 minutes. Transfer the beef to a cutting board, cover
loosely with aluminum foil and let rest for 15 to 20 minutes. Carve against the grain into thin
slices.
Chop the tomatoes and place them in a colander to drain for 10 minutes. Sort through the basil
leaves and set aside 30 small whole leaves. Cut the remaining basil leaves into thin strips.
In a large bowl, combine the remaining 2 Tbs. olive oil, 1 tsp. salt and 1/2 tsp. pepper. Add the
tomatoes and sliced basil and turn gently to coat the tomatoes evenly.
To assemble, place 1 or 2 slices of beef on a toasted baguette slice and top with 1 tsp. of tomatoes
and a basil leaf. Arrange the canapés on a platter and serve. Serves 12 to 14.

24. Beef canapés with Cucumber Sauce

Ingredients: 4 cups plain yogurt, 1 beef tenderloin roast (1-1/2 pounds), 2 tablespoons olive oil,
divided, 1 teaspoon salt, divided, 1/4 teaspoon plus 1/8 teaspoon white pepper, divided, 1
medium cucumber, peeled, seeded and diced, 1 tablespoon finely chopped onion, 1 garlic clove,
minced, 1 tablespoon white vinegar, 1 French bread baguette (1 pound), cut into 36 thin slices,
1 cup fresh arugula, Sliced grape tomatoes, optional
Method:
Line a fine mesh strainer with two layers of cheesecloth; place over a bowl. Place yogurt in
strainer. Cover and refrigerate for at least 4 hours or overnight.
Rub tenderloin with 1 tablespoon oil. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon white
pepper. In a large skillet, cook tenderloin over medium-high heat until browned on all sides.
Transfer to a shallow roasting pan.
Bake at 400° for 25-30 minutes or until a thermometer reads 145°. Cool on a wire rack for 1 hour.
Cover and refrigerate.
Transfer yogurt from strainer to another bowl (discard yogurt liquid). Add the cucumber, onion,
garlic and remaining salt and white pepper. In a small bowl, whisk the vinegar and remaining oil;
stir into yogurt mixture.
Thinly slice the tenderloin. Spread yogurt mixture over bread slices; top with beef, arugula and
tomato slices if desired. Serve immediately or cover and refrigerate until serving.
25. Truffle lamb rails
Ingredients: AVO Lafiness Premium Truffle Marinade, 250g Arthur Pipkins Lamb, Mint and Black
Pepper Sausages Mix, 4 Halves of Streaky Bacon Rashers, Sprig of Fresh Rosemary to Garnish
Method:
Cut individual Arthur Pipkins Lamb, Mint and Black Pepper Sausages into 4 portions.
Wrap each sausage portion into the half bacon rasher.
Brush over with the AVO Lafiness Premium Truffle Marinade on the outside of each bacon
rasher.
Place a sprig of fresh rosemary in a top of the sausage meat as a garnish.
26. Crispy lamb nuggets with roasted garlic mayonnaise
Ingredients: 1 x British lamb breast joint, about 800g, 2 tsp coarsely ground black pepper, ½ tbsp
dried oregano, 1 carrot, peeled and thickly sliced, 1 celery stick, roughly chopped, 1 onion,
roughly chopped, 6 fats, unpeeled garlic cloves, 250ml hot vegetable stock, 1 x 120g pack panko
breadcrumbs, 50g Parmesan, finely grated, 3 large eggs, lightly beaten
Method:
Preheat the oven to 160°C, fan 140°C, gas 3. Remove the string from the lamb and unroll,
separate the 2 pieces of meat. Season all over with salt and the ground black pepper; lay the
lamb flat in a roasting tin and sprinkle with oregano on both sides.
Add the carrot, celery, onion and garlic to the tin and pour in the stock. Cover with foil and cook
for 2½ hours until very tender.
Transfer the lamb to a baking tray, remove the garlic and set aside (discard the other vegetables
and stock). Put a tray on top of the lamb and weigh it down with food tins. Leave to cool and then
chill, like this, in the fridge overnight to set firm.
Meanwhile, squeeze the garlic from its skin and mash to a purée with a pinch of salt. Mix in the
mayonnaise, lemon juice, capers and seasoning. Cover and chill until needed.
When the lamb is set firm, trim and cut into bite-sized chunks. Mix the breadcrumbs and
Parmesan with salt and pepper. Dip the lamb in beaten egg, shake off the excess, then roll in the
breadcrumbs. Repeat for a double coating. Pour the oil in a frying pan so it is 2cm deep and heat
until shimmering. Fry the lamb in batches for 3-4 minutes or until golden. Drain each batch on
kitchen paper and keep warm. Serve with the mayonnaise.
27. Mini Lamb Koftas with Pea & Mint Dip
Ingredients: Mint and pea yogurt dip: 3 tsp Tracklements Fresh Mint Jelly, 100g frozen peas,
defrosted, 200g Greek yogurt, ¼ tsp cumin, ½ red chilli, finely chopped, squeeze of lemon
Koftas: 400g lamb mince, 1 minced clove garlic, Pinch chilli flakes, 2 tsp ground cumin, medium
sized bunch flat leaf parsley, finely chopped, salt and pepper, 16 mini skewers
Pomegranate: juice of ½ a lemon, seeds of 1 pomegranate, 8 Mini pitta breads to serve
Method:
Place all the dip ingredients except the lemon juice in a food processor and whizz until smooth.
Season to taste and add a squeeze of lemon juice.
Add the lamb mince, garlic, chilli, cumin and half the flat leaf parsley to a large mixing bowl.
Season generously and mix together scrunching the mixture together with your hands. Form the
mince into 16 small torpedo-shaped koftas, squeezing the mixture around the mini skewers.
Mix together the remaining parsley with the pomegranate seeds and lemon juice. Season to
taste.
Heat a griddle pan until hot and cook the koftas until well browned and cooked through.
Serve on top of halved warm pitta bread with a sprinkle of the pomegranate salad and a drizzle
of the pea and mint dip.
28. Venison tarts
Ingredients: Pastry: 200g plain flour, 100g butter, ½ tsp salt, 1 egg, 1 Tbsp water
Filling: 200g venison back strap, 1 tsp wholegrain mustard, Salt and freshly ground pepper, 1
Tbsp oil, 150g cranberry sauce, 150g creme fraiche
Garnish: Micro greens
Method:
Place the flour, butter and salt in a food processor. Blitz until it resembles fine breadcrumbs.
Add the egg and water. Blitz to form a firm dough. Wrap in plastic and place in the fridge for 30
minutes.
Place the dough on a lightly floured board and roll to 3mm thick. Cut 5cm circles and line 24
mini muffin tins. Prick each pastry with a fork a couple of times. Bake blind for 15 minutes.
Remove from the tins while still hot, and cool.
Place the venison in a bowl and rub with the mustard, pepper and salt. Heat the oil in a frying
pan until hot. Sear the venison for just 3 minutes on each side so it remains rare. Remove and
cool to room temperature.
To assemble the tarts, place on a platter and put about half a teaspoon of cranberry sauce in
each case. Slice the venison as thinly as possible and fold into the tart. Add a dollop of creme
fraiche on the top and garnish. Season with salt and pepper and serve.
29. Venison and Butternut Squash Canapes with Fried Quails Eggs
Ingredients: 1 small butternut squash, the long solid bit is best otherwise known as the neck,
1tbs olive oil, 200g venison mince, 1/2 onion, grated, 2tbs mixed chopped herbs such as thyme,
oregano, tarragon and parsley, 30g couscous, 40ml water, Salt and freshly cracked black, Pinch
Ras el Hanout, ½ free range egg, Salt and freshly cracked black pepper, 12 quails eggs, Mixture of
small salad leaves
Method:
Preheat the oven to 200°C and heat a griddle pan on the cooker.
Mix the couscous with the water and let it hydrate completely.
Peel the butternut squash and cut 12 disks measuring 3cm diameter x 1/2 cm thick rounds. Brush
them with the olive oil and season, then griddle them on both sides, place them on a baking tray
lined with parchment paper, over roast until they are tender but still firm, cool the butternut
squash disks once cooked.

In a large mixing bowl mix the venison mince with the egg, 50g grated butternut squash from the
trimmings, ras-el-hanout, hydrated couscous, seasoning and the grated onion.
Make small 3cm in diameter patties about 12 weighing 25g each.
Heat a non-stick frying pan with a dash of oil and fry the patties until golden brown on both sides
and cooked all the way through, if your not confident on cooking them on the cooker all the way
then brown them on both sides and finish them in the preheated oven for 8 minutes.
Fry the quail’s eggs and cut them to the same size as the patties.
Assemble the canapes by placing a fried quails egg on top of each pattie and then place a pattie
on top of the squash disk, garnish with a light dusting of ra-el-hanout and salad leaves.

3. Modern Industry based on cold larder products:

1. Sushi Bar: A sushi bar is different than a regular restaurant. At a sushi bar, you sit at a counter
and get your food directly from a chef, instead of a server. There, you can speak directly to the
chefs and watch them as they prepare your meal. Or, you can choose from a variety of ready
sushi options. A revolving sushi bar is also known as ‘conveyor belt sushi.’ The Japanese call is
‘kaiten-zushi’ which literally means ‘rotation sushi.’ It is very popular in the East, especially in
Japan, as well as other countries such as Australia and New Zealand. Condiments (including
wasabi, soy sauce, and pickled ginger) and tools (such as chopsticks and wet paper towels) are
found near the seats. Tea and water are usually complimentary. The cups are often stacked on
shelves just above the conveyor belt for self-serve purposes. The teabags or green tea powder is
usually placed in a container on top of the tables. For take-out customers, sushi boxes are also
available.
2. Tapas bar: A tapa (Spanish pronunciation: [ˈtapa]) is an appetizer or snack in Spanish cuisine
and translates to small portion of any kind of Spanish cuisine. In some bars and restaurants in
Spain and across the globe, tapas have evolved into a more sophisticated cuisine. Tapas can be
combined to make a full meal. Tapas are a wide variety of appetizers, or snacks, in Spanish
cuisine. They may be cold (such as mixed olives and cheese) or warm (such as chopitos, which
are battered, fried baby squid). In select bars in Spain, tapas have evolved into an entire, and
sometimes sophisticated, cuisine.
3. Oyster Bar: An oyster bar, also known as an oyster saloon, oyster house or a raw bar service,
is a restaurant specializing in serving oysters, or a section of a restaurant which serves oysters
buffet-style. In France, the oyster bar is known as bar à huîtres. Oysters have been consumed
since ancient times and were common tavern food in Europe, but the oyster bar as a distinct
restaurant began making an appearance in the 18th century.
4. Bistro: Bistros are intimate, usually family-owned restaurants that serve traditional fare and
French wine. You’ll find casual menu items that also show up in brasseries, as well as tartes,
braises and stews.
5. Ristorante
Ristorante is what we usually use the word for restaurant. It indicates a fine Italian dining
establishment and frequently a well-known chef. You can expect a complete menu with antipasti,
primi, secondi, contorni, and dolci, which mean a starter, the first course, the second course, side
dishes, and dessert. Meanwhile, you get seafood and meat dishes. The price level is quite high
compared to other types of Italian restaurants. But it offers a relaxed atmosphere and the whole
meal can take hours. So if you are in a hurry, don’t look for it.
6. Osteria
A true traditional osteria is a small, bar-like establishment. An osteria is mostly frequent by locals
and is often found in a neighborhood rather than a tourist place. It offers pasta dishes, wine or
sandwiches. Locals usually gather there to socialize with each other. It also offers a casual and
informal atmosphere with a focus on regional specialties. An osteria has elements of a bar but
will have more restaurant-style services than a typical bar.
7. Trattoria
Trattorias are typically family-run. They offer wonderful casual places to eat traditional and
home-made dishes. The differences between a ristorante and a trattoria lie in the form of a
location. A trattoria is often found on a side street while a ristorante is on the main street.
Furthermore, a trattoria is also likely to be a smaller eatery than a ristorante.
8. Pesceria
The Italian word Pesce means fish in English. A pesceria offers fish related dishes. But don’t mix
up with pescheria, which means a fish market or shop.
As a seafood lover, I have paid special attention to the names of those restaurants offering
seafood. Some restaurants simply use the word Pesce, to indicate that they specialize in the
eafood section, for example, Pesce Baracca in Pietrasanta. Other restaurants use the word Del
Mare to indicate that they focus on seafood, for example, Pier Trattoria Del Mare in Portovenere.
9. Tavola Calda
A tavola calda means “hot table”. This type of Italian restaurants has typically no table service.
So you need to choose your food from a cafeteria-style of the serving area. It has a small selection
of ready-cooked hot dishes and a bar with a tavola calda which will offer everything a regular
Italian bar offers. In English, sometimes it is called fast food or snack bar.
10. Rosticceria
A rosticceria usually sells roast chicken or other meat products. It also offers cooked meats ready
for you to take home for the family dinner. At lunchtime, it sells meats or chickens in smaller
portions so that you can eat on the premises as a quick lunch. Other than meats it also sells roast
vegetable dishes. Recently rosticcerias are becoming less and less common. But if you see a local
rosticceria in some remote Italian towns, it is worth to have a try. There you will find regional
meats that aren’t available anywhere else.

Reference:
https://www.worksafebc.com/en/health-safety/industries/tourism-hospitality/types/food-beverage

https://www.sportingshooter.co.uk/features/game-cooking/venison-horseradish-cream-and-
crostini-canape-recipe-1-6390337
http://www.foodnetwork.co.uk/recipe/canapes-lamb-keyword.html
https://www.yummly.com/recipes/beef-canapes
https://www.goodtoknow.co.uk/food/recipe-collections/50-quick-and-easy-canapes-12972
https://www.collinsdictionary.com/dictionary/english/sushi-bar
https://en.wikipedia.org/wiki/List_of_tapas
https://mymagicearth.com/guide-types-italian-restaurants-where-what-eat

https://italianconcierge.com/blog/entry/whats-in-a-name-your-guide-to-italian-restaurant-
types