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Worksheets

Appetizer

Total questions: 13

Worksheet time: 4mins

Name
Class
Date
1.

a)

Artichoke Heart Dip

b)

Onion Dip with Cassava Chips

c)

Mushroom Pate

d)

Kesong Puti

2.

What are the key points for Onion Dip?

a)

Properly drained

b)

15 pcs crispy chips

c)

oil must not separate

d)

hot and creamy dip

e)

spreadable and smooth

3.

What is you disposition?

a)

This is acceptable, I will serve it!

b)

This is not acceptable, I will not serve it!

4.
a)

Mushroom Pate

b)

Dulong Pate

c)

Spinach Dip

d)

Spinach and Artichoke Dip

5.

What are the key points for Artichoke Dip?

a)

Creamy taste and texture

b)

Cracked Melba Toast

c)

Hot and creamy dip

d)

12 pcs Melba Toast

e)

Spreadable and smooth

6.
a)

Cheddar Cheese with tomatoes and capers

b)

Grilled Kesong Puti

c)

Cream Cheese Dip

d)

Mushroom Pate

7.

What are the key points for Cheese and Capers?

a)

Burnt Bread

b)

Over ripe tomatoes

c)

Melted cheese

d)

Glossy appearance

e)

Tart Sauce

8.
a)

Cheese and Capers

b)

Grilled Kesong Puti

c)

Mushroom Pate

d)

Dulong

9.

Key points for Grilled Kesong Puti:

(a)   chucks of kesong puti

10.
a)

Mushroom Pate

b)

Dulong Pate

c)

Grilled Kesong Puti

d)

Cab-Cab

11.

Key points for Msuhroom Pate:

Mushroom Pate must be...

(a)  

12.

a)

Mushroom Pate

b)

Dulong Pate

c)

Grilled Kesong Puti

d)

Cab-Cab

13.

Key points for Dulong Pate:

Slight sourness flavor from...

(a)