WorksheetsAppetisers & Salads Lesson 1
Total questions: 13
Worksheet time: 7mins
What is the translation for hors d’ouvre
Outside of work
On the spot
Lid on
What must we consider when assembling canapés?
How many costumers?
What dietary requirements to consider?
Equipment needed
Ingredients required
All of the above
To prevent the canapé base from going soggy we must assemble the canapés 1 day in advance.
True
False
Parts of the canapé:
Dressing Base Spread Topping Garnish
Sauce, Tapa, Antipasto, Appetiser
Base, spread, topping, garnish, glaze
Butter, smoked salmon, dill, cream cheese
Appetisers are served to stimulate the appetite before a meal
True
False
Which of the following is not suitable as a spread for canapé?
Compound butter
Cream cheese
Aspic
Mayonnaise
What is another name for flavoured butters?
Clarified butter
Whipped butter
Compound butter
Creamed butter
The ideal temperature for storing cold appetisers is between:
0-5°C
Room temperature
18-20°C
5-8°C
The best way to store canapés covered with aspic is...
on the bench
in the cool room
in the dry store
in the freezer
Cold canapés can be lightly glazed with__________to prevent them from drying out or discouloring.
Butter
Aspic
Paste
Cream cheese,
Mayonnaise
When preparing cold canapés, the base should be no more than________ thick.
2mm thick
3mm thick
5mm thick
1mm thick
When are canapés traditionally served?
With the soup
To start off a meal or in a cocktail party
When you buy a drink
With the coffee
Selecy 3 suitable bases for the preparation of canapés:
Pumpernickel
Crackers
Mayonnaise
Croutons
Dill
