Barbecue or barbeque (informally BBQ or barby/barbies) is both a cooking method and an apparatus. Barbecuing is done slowly over low, indirect heat and the food is flavored by the smoking process, while grilling, a related process, is generally done quickly over moderate-to-high direct heat that produces little smoke. The word “barbecue” when used as a noun can refer to: the cooking method itself, the meat cooked this way, the cooking apparatus used (the “barbecue grill” or simply “barbecue”), or to a type of social event featuring this type of cooking. The term is also used as a verb, i.e. “barbecuing” is usually done outdoors by smoking the meat over wood or charcoal. Restaurant barbecue may be cooked in large, specially-designed brick or metal ovens. Barbecue is practiced in many areas of the world and there are numerous regional variations.
Satay (/ˈsæteɪ/, /ˈsɑːteɪ/ SAH-tay), or sate in Indonesian and Malaysian spelling, is a dish of seasoned, skewered and grilled meat, served with a sauce.Satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, other meats, or tofu; the more authentic version uses skewers from the midrib of the coconut palm frond, although bamboo skewers are often used. These are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings. Satay can be served in various sauces, however most often they are served in a combination of soy and peanut sauce.Hence, peanut sauce is often called satay sauce. Satay originated in the Indonesian island of Java. It is available almost anywhere in Indonesia, where it has become a national dish.It is also popular in many other Southeast Asian countries, including Malaysia, Singapore, Brunei, Thailand, the Philippines, East Timor as well as in Suriname and the Netherlands, as Indonesia and Suriname are former Dutch colonies. Satay is a very popular delicacy in Indonesia; the country’s diverse ethnic groups’ culinary arts (see Indonesian cuisine) have produced a wide variety of satays. In Indonesia, satay is a popular street food,it can be obtained from a travelling satay vendor, from a street-side tent-restaurant, in an upper-class restaurant, or during traditional celebration feasts. In Malaysia, satay is a popular dish—especially during celebrations—and can be found throughout the country. In Southern Philippines it is known as satti. Close analogues are yakitori from Japan, chuanr from China, shish kebab from Turkey and the Middle East, shashlik from the Caucasus and sosatie from South Africa. It is listed at number 14 on World’s 50 most delicious foods readers’ poll compiled by CNN Go in 2011.
Canapés are often served during cocktail hours, it is often desired that a canapé be either salty or spicy, in order to encourage guests to drink more. A canapé may also be referred to as finger food, although not all finger foods are canapés. Crackers or small slices of bread or toast or puff pastry, cut into various shapes, serve as the base for savory butters or pastes, often topped with a “canopy” of savory foods as meat, cheese, fish, caviar, foie gras, purées or relish. Traditionally, canapés are built on stale bread (although other foods may be used as a base), cut in thin slices and then shaped with a cutter or knife. Shapes might include circles, rings, squares, strips or triangles. These pieces of bread are then prepared by deep frying, sautéing, or toasting. The foods are sometimes highly processed and decoratively applied (e.g., piped) to the base with a pastry bag. Decorative garnishes are then applied. The canapés are usually served on a canapé salver and eaten from small canapé plates. The technical composition of a canapé consists of a base (e.g., the bread or pancake), a spread, a main item, and a garnish. The spread is traditionally either a compound butter or a flavored cream cheese. Common garnishes can range from finely chopped vegetables, scallions, and herbs to caviar or truffle oil.
Source : https://en.wikipedia.org/wiki/Canape