Formative Test on Canapes

What kind of appetizer if it is a bite sized open faced sandwich.

• Canape

• Crudites

• Hors d ouvres

• Relishes

Which part of the following is not a part of a canape?

• Base

• Garnish

• Spread

• None of the above

What part of a part of a canape which holds the spread and garnish.

• Base

• Garnish

• Spread

• Topping

What part of canape which is placed on top of the base so the garnish sticks to it without falling off?

•  Base              

• Garnish

• Spread

• None of the above

The following statements are guidelines for assembling canape, except for ___________.

• Use high-quality ingredients.

• Assemble as close as possible to serving time.

• Make sure that at least one of the ingredients is spicy in flavor.

• Select awful flavor combinations and make it overcrowded look.

A spread is always made from cream cheese.

• TRUE

• FALSE

Its best to use a single topping on a canape for simplicity.

• TRUE

• FALSE

Canapes should always be served at room temperature for optimal flavor.

• TRUE

• FALSE

Select harmonious flavor combinations in spreads and garnish.

• TRUE

• FALSE

Washing your hands before preparing canapes is important for food safety but washing the cutting board isn't necessary.

• TRUE

• FALSE