LCB Intermediate lesson 3

Canapes and hors d'oeuvres are traditionally served at what time of a meal?

• At the beginning

• In between courses

• At the end of the meal

• After dessert

When serving canape's before a meal it is important that they are?

• Large enough to fill up the guest

• Small enough to eat in one mouth full

• Appealing to the eye

• Be flavorful

• Be bland

The main components of a canape are?

• The base

• The spread

• The filling

• The garnish

• The tray

What causes the puff pastry to rise?

• The butter

• The gluten

• The salt

• The steam

If your puff pastry does not rise, what could be the problem?

• Too many or not enough turns

• uneven turns

• gluten is too tight

• pastry was not kept cold enough

• the wrong flour was used

What is ceviche?

• Fish cured in salt

• An avocado salsa

• Fish cured in acidic dressing

• An unleavened bread

Lavosh is and example of?

• A puff pastry product

• An offal

• An unleavened bread

• A laminated dough

What is the difference between a vol au vent and a bouche?

• The size, a bouche is larger

• The size, a bouche is smaller

• The filling

• One is sweet and one is savory

If you had a request from a gluten free diner what could you replace the lavosh with on the ceviche canape?

• Sourdough crisp

• A cucumber round

• A cracker

• A witlof leave

What is Hiramasa?

• A type of soy sauce

• A type of salmon

• Sushi grade kingfish

• The way you cut the fish