Unit Assessment ( Appetizer)

Formal events receptions serve these, which is another word for appetizer. 

• hors d'oeuvre
• canape
• appetizer
• appetite

A small piece of bread, cut into interesting shapes with flavorful toppings is called a

• canape
• appetizer
• hors d'oeuvre
• beverage

Which of the following is a type of appetizer?

• whole fruit
• cubed fruit chunks
• applesauce
• juice

It consists of small, thin slices of cold cuts like pepperoni, salami, bacon, and ham.

• Meat tray

• Cheese tray

• Fresh fruit platter

• Grilled appetizer

In preparing appetizers, you need to remember the following EXCEPT one. What is it ?

• It should be served in medium-sized portions.

• It should be well-seasoned but not have overpowering taste.

• It should be served in bite-sized portions.

• It should be aesthetically or visually appealing.

When should appetizers be served?

• In the middle of the meal

• As the last course of a meal

• As the first course of a meal

What are appetizers designed to do?

• Make your mouth salivate

• Stimulate the appetite

• Take the place of your meal

When serving hot appetizers, what is a key component to remember?

• Presentation is key

• Don’t use garnishes

• Some hot appetizers are better served cold

Check all that apply: Which of these are considered types of hot appetizers?

• Potato Skins

• Chicken Wings

• Fruit Salad

• Bacon Wrapped Shrimp

• Cream of Chicken Soup

What is Hors d’Oeurves?

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