Appetizer

Question 1

Appetizers were originally introduced by the _ as a buffet in the early third century B.C.

Answer 1

Athenians

Question 2

Appetizers(Athenian)

Answer 2

Sea Urchins
Cockles
Garlic
Sturgeon

Question 3

-came about by the Romans and were classified as a liquid appetizer that typically
contained alcohol.

Answer 3

Aperitifs

Question 4

• liquid appetizer that typically contained alcohol

* to help with the imminent digestion process

Answer 4

Aperitifs

Question 5

people from England and America prefer this word than hors d’oeuvres

Answer 5

Appetizers

Question 6

When did do they serve the appetizers?

Answer 6

Between the main course and dessert as a refresher

Question 7

apart from the main work

Answer 7

HORS D’ OEUVRES

Question 8

is a chef’s hat that dates back to the 16th century. Different heights may indicate rank within a kitchen, and they are designed to prevent hair from falling into the food when cooking. The number of folds can also signify a chef’s expertise, with each pleat representing a technique that has been mastered.

Answer 8

Toque

Question 9

Parts of chef outfits

Answer 9

Toque, Coat, Apron, Pants, Shoes

Question 10

Common Ingredients in Preparing Appetizers

Answer 10

Meat, Vegetables, Chips, Pickles and Relishes, Assorted Nuts, Cheese

Question 11

Classification of Appetizers

Answer 11

Hot and Cold

Question 12

Tapas(hot or cold?)

Answer 12

Hot

Question 13

refers to small portions of highly seasoned foods. It is a combination of canapes, olives, stuffed celery, pickled radishes, and fish.It is served on individual plate when guests are seated. Sometimes this is simply placed on a platter and passed around. It is served cold or hot.

Answer 13

Hot Hors D’oeuvres

Question 14

Examples of Hot Hors D’oeuvres

Answer 14

Brochettes or Kebabs, Filled Pastry Shells, Meat Balls, Rumaki, Chicken wings, Stuffed Potato skins,

Question 15

are tiny, open-face sandwiches are composed of base, toppings and spread

Answer 15

Canape

Question 16

parts of Canape

Answer 16

Base, spread, topping, garnish

Question 17

larger canape

Answer 17

Zakuksi

Question 18

Are usually juices of oranges, pineapple, grapefruit or tomatoes served with cold salad dressings.

Answer 18

Cocktails

Question 19

are pickled items which are raw crisp vegetables

Answer 19

Relishes/Crudites

Question 20

Are small portions

Answer 20

Petit salad

Question 21

Are popular accompaniments to potato chips, crackers, and raw vegetables with dips.

Answer 21

Chips and dips

Question 22

Are the simplest appetizers

Answer 22

Fresh fruits and vegetables

Question 23

only requires to be finger-sized

Answer 23

Finger foods

Question 24

a large flat dish, serving plate, serving dish or tray

Answer 24

Platter

Question 25

meal served on platter

Answer 25

Platter

Question 26

Elements of platter

Answer 26

Center piece or grosse piece
Arranged artistically(Arrangement)
Garnish

Question 27

adds visual to a plate

Answer 27

garnish

Question 28

l

Answer 28

should be easy to handle and serve
simple design
Attractive platter presentation —
Once the food is on the tray do not remove it. It may smudge. Good pre-planning should be considered.
Think of the platter as part of the whole. It must be attractive and appropriate to the other presentation in the table.

Question 29

Designing the platter

Answer 29

Plan ahead
Get movement into your design
Give the design a focal point
Keep items in proportion
Make the garnish count
Don't drown the plate with sauce
Keep it simple
Let the guest see the best side

Question 30

Thawed

Answer 30

Thawed in microwave
Thawed in refridgerator
Thawed in cold water

Question 31

Designing the platter

Answer 31

Herbs and greens
Sauces
Facing
Sequencing