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WorksheetsPrepare Appetiser/Petits Fours Quiz
Total questions: 25
Worksheet time: 13mins
Name
Class
Date
1.
What is the most important thing to remember when preparing appetizers?
a)
Hygiene
b)
Time Management
c)
Presentation
d)
Budget
2.
How do people eat appetizers?
a)
Whith their toes
b)
With a fork
c)
With a spoon
d)
With their fingers
3.
What are "hot starters" commonly known as?
a)
Soups
b)
Dips
c)
Cocktails
d)
Horsdeouvres
4.
A crudite is a:
a)
Chip
b)
Vegetable
c)
Biscuit
d)
Knife
5.
Why do we serve appetizers?
a)
To make people hungrier
b)
To stimulate the appetite
c)
To make people buy more drinks
d)
All of the above
6.
Which of the below is NOT a type of appetiser?
a)
Garlic Bread
b)
Lasagne
c)
Salad
d)
Voulavant
7.
Cold variety of starters served on a plate or platter are:
a)
Hors d'oeuvres Chaud
b)
Hors d'oeuvres Froid
c)
Hors d'oeuvres Varies Froid
d)
Hors doeuvres
8.
Hot single items served on platters
a)
Hors d'oeuvres Chaud
b)
Hors d'oeuvres Froid
c)
Hors d'oeuvres Varies Froid
d)
Hors doeuvres
9.
Cold single portion starters served before a meal
a)
Hors d'oeuvres Chaud
b)
Hors d'oeuvres Froid
c)
Hors d'oeuvres Varies Froid
d)
Hors doeuvres
10.
Served at the beginning of a meal:
a)
Hors d'oeuvres Chaud
b)
Hors d'oeuvres Froid
c)
Hors d'oeuvres Varies Froid
d)
Hors doeuvres
11.
Which of the below is the most important hygiene rule for the service of appetisers?
a)
Washing hands
b)
Avoiding Cross Contamination
c)
Consume within 2 hours
d)
All of the above
12.
What does "misen place" mean?
a)
Don't make a mess
b)
Do the dishes
c)
Be organised
d)
Read the recipe
13.
Which of the below is NOT a cold canape?
a)
Curried egg stack
b)
Rice paper roll
c)
Stuffed Cherry Tomato
d)
Sausage roll
14.
Which of the below is NOT a hot canape?
a)
Caramlised onion tart
b)
Sushi
c)
Wonton
d)
Deep fried cambert
15.
What are the 4 parts of a canape?
a)
Base, spread, topping & garnish
b)
Base, dairy, meat & vegetable
c)
Bread, peanut butter, raspberry jam & chocolate
d)
Wrap, butter, mustard & cream
16.
When arranging canapes, what is the most important thing to remember?
a)
Keep it simple
b)
Use clean plates
c)
All of these
d)
Odd numbers
17.
What is the most important skill involved in making canapes?
a)
Time management
b)
Planning
c)
Hygiene
d)
Food ordering
18.
When is the best time to assemble canapes?
a)
As early as possible
b)
As late as possible
c)
As close to the event as possible
d)
Don't worry just do it when you can
19.
Apples are a perishable product
a)
TRUE
b)
FALSE
20.
Fresh herbs are a semi-perishable product
a)
TRUE
b)
FALSE
21.
Nuts are a perishable product
a)
TRUE
b)
FALSE
22.
Potatoes are a non-perishable product.
a)
TRUE
b)
FALSE
23.
Sultana are a semi-perishable product
a)
TRUE
b)
FALSE
24.
The term "petits fours" means
a)
Chocolate treats
b)
Small pastries
c)
Small oven
d)
Large fridge
25.
Which of the following is NOT a type of petits fours?
a)
Glaces
b)
Frais
c)
Demi-sec
d)
Chocolate
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