Appetisers & Salads Lesson 1

What is the translation for hors d’ouvre

• Outside of work

• On the spot

• Lid on

What must we consider when assembling canapés?

• How many costumers?

• What dietary requirements to consider?

• Equipment needed

• Ingredients required

• All of the above

To prevent the canapé base from going soggy we must assemble the canapés 1 day in advance.

• True

• False

Parts of the canapé:

• Dressing Base Spread Topping Garnish

• Sauce, Tapa, Antipasto, Appetiser

• Base, spread, topping, garnish, glaze

• Butter, smoked salmon, dill, cream cheese

Appetisers are served to stimulate the appetite before a meal

• True

• False

Which of the following is not suitable as a spread for canapé?

• Compound butter

• Cream cheese

• Aspic

• Mayonnaise

What is another name for flavoured butters?

• Clarified butter

• Whipped butter

• Compound butter

• Creamed butter

The ideal temperature for storing cold appetisers is between:

• 0-5°C

• Room temperature

• 18-20°C

• 5-8°C

The best way to store canapés covered with aspic is...

• on the bench

• in the cool room

• in the dry store

• in the freezer

Cold canapés can be lightly glazed with__________to prevent them from drying out or discouloring.

• Butter

• Aspic

• Paste

• Cream cheese,

• Mayonnaise