Classifications of Appetizers

1. These are tiny, open faced sandwiches, of bite size and usually highly flavored or tangy.

• a. canapes

• b. antipasto

• c. crudites

• d. hors d oeuvres

1. It may be a simple butter or softened cream cheese, but it is better to use more highly flavored spread because, sharp or spicy flavors are better for stimulating the appetite.

• a. canape

• b. base

• c. spread

• d. garnish/topping

1. It is any food item or combination of items placed on top of the spread. It may be a major part of the canapé such as a slice of ham or cheese.

• a. canape

• b. base

• c. spread

• d. garnish/topping

1. Bread and toast cutouts are the widely most used ____ for canapés.

• a. canape

• b. base

• c. spread

• d. garnish/topping

1. It is a course of appetizers consisting of an assortment of foods, as olives, anchovies, sliced sausage, peppers, and artichoke hearts.

• a. canape

• b. appetizer

• c. hors d’ oeuvres

• d. antipasto

1. Appetizers is a small snack served _____ the main meal

• a. before

• b. during

• c. after

• d. none of the above

1. Hors D’ oeuvres are small bit of appetizing food, such as:

• a. spicy meat

• b. meat

• c. cheese

• d. all of the above

1. Crudités are traditional French Appetizers consisting of sliced or whole ___ vegetables which are typically dipped in a dipping sauce.

• a. steamed

• b. raw

• c. cooked

• d. none of the above

1. Cold Hors d’oeuvres should stimulate appetite, and therefore should always be served at the first course in the menu.

• a. true

• b. false

1. The purpose of spread in canapes to prevent the base from soaking up moisture from the filling, to add flavor, and to add moisture or “mouth feel”.

• a. true

• b. false