Week 6

Question 1

are called “antipasto” in the Italian, “hors d’oeuvres” in French, “sensai” in Japanese, and “pampagana” in Filipino. They are served as an introduction in formal dinners.

Answer 1

appetizers

Question 2

are a typical assortment of delicacies, attractively presented and served in small or bite-sized portions

Answer 2

appetizers

Question 3

Is a refreshing, simple food or drinks offered before the meal. Usually, an appetizer is a small serving of food (just a few bites) meant to be eaten before an entrée, which stimulates one’s appetite.

Answer 3

appetizers

Question 4

main function of appetizers is

Answer 4

to increase your hunger and prepare you for the main course

Question 5

mix two or more ingredients; it is done by using a kitchen spoon.

Answer 5

Blend

Question 6

a perforated metal dish that is placed in front of a knife or blade on a food grinder.

Answer 6

Chopper Plate

Question 7

lifting or throwing salad items quickly, in the kitchen it is done with a large salad fork.

Answer 7

Salad tossing

Question 8

a portion of grapefruit. Grapefruit can be purchase in cans or fresh in jars already sectioned. If the sections are to be removed from a fresh grapefruit, the fruit is peeled, and the teaching section is removed by cutting around the inside of the membrane of each grapefruit segment using a grapefruit knife or paring knife.

Answer 8

Grape Fruit Section

Question 9

orange is peeled and broken into natural sections.

Answer 9

Orange sections

Question 10

are small flowers formed by piping a cheese spread through a pastry bag or tube.

Answer 10

Cheese Flower Sections

Question 11

are usually used to decorate or garnish a canapé.

Answer 11

Butter Flowers

Question 12

a mixture of eggs and milk. It is usually for coating items that are to be cooked in hot greased.

Answer 12

Egg wash

Question 13

common garnishes appropriate are: sliced olives, chopped hardboiled egg, and small pieces of pimento, cheese flowers, paprika. It must be edible.

Answer 13

Garnishes

Question 14

is a type of appetizer that is small, prepared, and usually decorative food, consisting of a small piece of bread or puff pastry or a cracker topped with some savory food, held in the fingers and often eaten in one or two bites.

Answer 14

CANAPES

Question 15

which should be firm enough for guests to handle. The bread used can be toasted, fried, or baked until crispy. They can be cut into various interesting shapes such as rectangles, squares, circles, ovals, crescents, diamonds, or triangles. (THREE PARTS OF CANAPES)

Answer 15

BASE

Question 16

add flavor and moisture to the canapés and acts as a binder, helping to hold the main body of the canapés. It provides a fat barrier and prevents the base from getting soggy or limp. (THREE PARTS OF CANAPES)

Answer 16

SPREAD

Question 17

these are made simply by blending the flavoring ingredients with the softened butter until completely mixed. Solid ingredients are pureed or chopped very evenly so that the butter will be spread smoothly. Proportions of flavoring ingredients to butter can differ widely, according to taste. (spread)

Answer 17

Flavored Butters

Question 18

hese are made like flavored butter except that cream cheese is substituted for butter. Use a mixture of well-blended cream cheese and butter. Do this alternately. Cream cheese is often blended with sharper, more flavorful cheese that has been mashed or grated. Firmer cheese can be made more spreadable by adding cream cheese. Liquids like milk, cream, or port wine may also be added to make the mixture softer. These cheese spreads are also flavored with the spices and herbs like paprika, caraway seeds, dry mustard, parsley, or tarragon. (spread)

Answer 18

Flavored Cream Cheese

Question 19

the popular examples are tuna salad, salmon salad, shrimp salad, chicken salad, divided ham, and liver pate. (spread)

Answer 19

Meat or Fish Salad Spreads

Question 20

any savory food like cold meat, seafood, or vegetables. It should be consistent with the shape of the base. (THREE PARTS OF CANAPES)

Answer 20

Main Body

Question 21

may be fruit juice served in well-chilled glasses or fresh fruits and vegetables sliced and served in small portions.

Answer 21

COCKTAILS

Question 22

are usually served in a colorful appearance and arranged uniformly for an appetizing presentation.

Answer 22

cocktail foods

Question 23

is an alcoholic beverage usually served before a meal to stimulate the appetite.

Answer 23

APERITIF

Question 24

It is included in the appetizer category because it is often served as the first course of the meal

Answer 24

soups

Question 25

s a primarily liquid food, generally served hot or cold that is made by combining ingredients such as meat and vegetables with stock, juice, water, or another liquid.

Answer 25

soups

Question 26

s a primarily liquid food, generally served hot or cold that is made by combining ingredients such as meat and vegetables with stock, juice, water, or another liquid.

Answer 26

PETIT/ PETITE SALAD

Question 27

is an appetizer or starter that is a small dish served before a meal. Some hors d'oeuvres are served cold, others hot.

Answer 27

HORS D’ OEUVRE (or-derv)

Question 28

Pickled items are raw, crisp veggies like zucchini carrots, or celery sticks. Relishes are generally placed before the guest in a slightly, deep, boat-shaped dish.

Answer 28

RELISHES/ CRUDITES

Question 29

e word crudités means

Answer 29

the food is eaten raw.

Question 30

They are a famous accompaniment to potato chips, crackers, and raw vegetables.

Answer 30

CHIPS AND DIPS

Question 31

These come in different shapes, colors and with different fillings such as peanut butter, cheese, butter, jelly, eggs, and jam with mayonnaise or salad dressing as a base.

Answer 31

PARTY OR PASTRY BREAD