What is the primary purpose of hors d’oeuvre?

• To replace the dessert

• To whet the appetite before the meal

• To serve as the main course

• To provide a side dish

Which of the following is a classic type of canapé?

• Stuffed mushrooms

• Tiny open-faced sandwiches

• Fruit skewers

• Miniature quiches

What is the French term for a small bite-sized appetizer offered before a meal?

• Amuse bouche

• Garnish

• Entrée

• Mise en place

Which ingredient is commonly used as a base for cold dips?

• Vinegar

• Olive oil

• Mayonnaise

• Soy sauce

What is the recommended size for hors d’oeuvre?

• One to two bites

• Half a bite

• Three to four bites

• Five to six bites

Which of the following is NOT a category of cold hors d’oeuvre?

• Canapés

• Dips

• Sushi

• Soups

What is the main ingredient in traditional caviar?

• Sturgeon roe

• Shrimp

• Tuna

• Salmon

What type of rice is used for sushi?

• Long-grain rice

• Wild rice

• Brown rice

• Short-grain rice

Which of the following is a common method for preparing hot hors d’oeuvre?

• Steaming

• Boiling

• Freezing

• Baking

What is a common filling for phyllo dough hors d’oeuvre?

• Savory pie crust

• Fruit salad

• Vegetable stuffing

• Chocolate mousse