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Worksheets1st Quiz Second Quarter
Total questions: 25
Worksheet time: 19mins
An appetizer is
a small portion of food served at the beginning of a meal to whet the appetite
a small bite of food
a piece of bread with a topping
a sweet soup served at the beginning of the meal
Appetizers are usually served at
receptions
formal events
parties
all of these
An appetizer is served on its own plate.
true
false
maybe
sometimes
Formal events receptions serve these, which is another word for appetizer.
hors d'oeuvre
appetizer
canape
cocktail
A small piece of bread, cut into interesting shapes with flavorful toppings is called a
hors d'oeuvre
canape
appetizer
cocktail
Canape's can be altered by
changing the spices and herbs
using crackers or pastry
making into a sandwich
sprinkling with salt and pepper
Which of the following is a type of appetizer?
whole fruit
applesauce
cubed fruit chunks
juice
Which of the following is a type of appetizer?
bacon-wrapped shrimp
pork chops
steak
lamb stew
It refers to a platter of raw vegetables such as carrots and celery.
Dips and spreads
Fresh fruit platter
Crudités
Canapés
It is considered as dieter's delight.
Deep-fried appetizer
Steamed appetizer
Dips and spreads
Grilled appetizer
It consists of small, thin slices of cold cuts like pepperoni, salami, bacon, and ham.
Meat tray
Fresh fruit platter
Cheese tray
Grilled appetizer
What are the other terms for appetizer ? (Select all answers that may apply.)
starter
course meal
finger food
hors d'oeuvre
All of the following are the basic parts of a canapé EXCEPT one. What is it ?
spread
dressing
garnish
base
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.
Which of the following are correct based on how vegetables are prepared?
Broccoli may be prepared by removing the leaves from the stalk and by using a paring knife.
Cucumber is sliced triangular using a chef's knife.
Celery may be prepared with its leaves and cutting it into strips.
Bell pepper can be prepared by cutting it in half and removing its seeds and stem.
Presentation is important. You should use which of the following when presenting your apps and hor d’oeurves?
Colorful serving platters
Baskets
Garnishes
Pleasant scents
In storing appetizer, it should be place in _______________ area
Cool
Clean
Dry
Placing enough portion of item in a plate will not only beautify the plating but as well as lessen the ________________.
amount of item
cost
ingredients
Cutting ingredients in different _______ will give the plating great flexibility.
Shape
Color
SIze
Focal point give ____________ to the centerpiece
Beauty`
Flexibility
Emphasis
The color seen in the plating must be ______________.
One
Two or more
None
It holds the spread and garnish
toppings
tray
base
bread
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
When serving hot appetizers, what is a key component to remember?
Some hot appetizers are better served cold
Don’t use garnishes
Presentation is key
Table service, buffet service, and butler service are ways appetizers can be....?
Eaten
Prepared
Served
Ordered off menu
