LCB Intermediate Lesson 10

Which of the below guidelines should be followed when producing and serving canapes?

• Be highly flavorsome and well seasoned

• They should be easily handled by guests

• Compliment other foods on the menu

• They should be all cooked the same way

• Big enough to be eaten in 3 bites

Which of the below are examples of suitable Gluten free bases?

• Cucumber round

• Polenta disk

• Puff pastry

• Lavosh

Cream cheese and avocado are examples of which component of the canape?

• The Base

• Spreads and fillings

• Topping

• Garnish

Because they are small it is important that canapes are overdecorated

• True

• False

Which of the below are words that you would describe a quality salad?

• Crisp

• Light

• Fresh

• Rich

• Wet

Which component of a salad are the leaves(Lettuce) most associated with

• Base

• Body

• Garnish

• Dressing

Which of the below are components of a salad?

• Base

• Body

• Garnish

• Dressing

• Spread

Caesar, Nicoise and Panzanella are all examples of what type of salad?

• Greene/Simple salads

• Composed/plated salads

• Warm salads

• Traditional/classical salads

Potato, pasta and coleslaw are examples of which type of salad?

• Green/simple salads

• Compound/mixed salads

• Plated salads

• Warm salads

When is the best time to season and dress a salad?

• In a separate bowl just before serving

• On the plate before service

• In large batches the day before you need the salad

• After the salad has been plated and given to the customer