PoCH S2 Final Exam

Raw or slightly blanched vegetables

• Canapés

• Dip

• Caviar

• Crudités

Tiny open-faced sandwiches

• Canapés

• Dip

• Caviar

• Crudités

Served hot or cold as accompaniment to crudités, crackers, chips, toasts, breads or other foods

• Canapés

• Dip

• Caviar

• Crudités

The salted roe of sturgeon fish

• Canapés

• Dip

• Caviar

• Crudités

A staff member passes hors d'oeuvres

• butler

• buffet

A staff member arranges hors d'oeuvres on a table

• butler

• buffet

What is NOT a component of a canapé?

• base

• spread

• filing

• garnish

Which would negatively impact the nutritional qualities of vegetables?

• by cooking them as quickly as possible

• by cooking them in a small amount of liquid

• by serving them with their cooking liquid

• boil them and serve without liquid

What are bound salads frequently made with?

• mayonnaise

• cooked grains

• chopped chicken or tuna

• mustard

Which of the following is NOT a good indication of doneness for poultry?

• juices run clear

• timing

• internal temperature

• looseness of the joints