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Review Quiz - Preparing Appetizers

Total questions: 20

Worksheet time: 10mins

Name
Class
Date
1.

These are used to measure dry and liquid ingredients in small quantities.

a)

measuring cups

b)

measuring spoons

c)

mixing bowls

d)

chinoise

2.

It consists of a cylinder with a plunger on one end which is used to extrude cookie dough through a small hole at the other end.

a)

Biscuit Presser

b)

Biscuit Cutter

c)

Butter Curler

d)

Spatula

3.

It is a small hand tool used to make garnishes.

a)

Spatula

b)

Cheese Knife

c)

Ball Cutter

d)

Channel knife

4.

It is a tool that can be filled with drippings, broth, butter and other sauces to baste food while it is still cooking.

a)

chinoise

b)

apple corer

c)

funnel

d)

baster

5.

It is utensil that is metal or plastic container with a perforated bottom used for draining and straining food like pasta

a)

Food mill

b)

Flour sifter

c)

Chinoise

d)

Colander

6.

It is a tool used to break a tiny opening in an egg shell to prevent the shell from cracking and the yolk from turning green while boiling.

a)

egg poacher

b)

egg separator

c)

egg piercer

d)

egg cooker

7.

It is a tool used to remove zest or citrus peels in thin strips.

a)

wire whip

b)

zester

c)

nutmeg grate

d)

lemon reamer

8.

It is a wide shallow wire-mesh basket with a long handle used for removing hot food from liquid or skimming foam off when making broths.

a)

ladle

b)

slotted spoon skimmer

c)

serving spoon

d)

pasta spoon

9.

It is a versatile tool that helps lift sticky dough, scrape clean a rolling pin, move sliced or chopped vegetables to a saute pan and more.

a)

spatula

b)

rubber scraper

c)

nutmeg grate

d)

dough scraper

10.

These are appetizers made of blanched bacon wrapped around vegetables, seafood, chicken liver, meat, poultry, or fruits.

a)

Stuffed potato skin

b)

Brochettes

c)

Filled pastry shells

d)

Rumaki

11.

It is the combination of meat, poultry, fish, and vegetables served on a small skewer that come with a teriyaki or peanut dipping sauce.

a)

Brochettes

b)

Bruschetta

c)

Rumaki

d)

Amuse Bouche

12.

This type of service carried appetizers on a serving plate at a standing event such as a party or reception.

a)

table service

b)

buffet service

c)

butler service

13.

These are the numbers of appetizers to serve when inviting 10 guests or less.

a)

8-12 appetizers

b)

10 appetizers

c)

3 appetizers

14.

These appetizers are baked or boiled potatoes filled in with a combination of ingredients such as cheese, bacon, and chives.

a)

Filled pastry shells

b)

Brochettes

c)

Rumaki

d)

Stuffed potato skin

15.

Appetizers are served as the first course of a meal while hors d'oeuvres are small bites of food served before the meal or at a separate reception.

a)

True

b)

False

16.

Hot appetizers should be served before the party starts while cold appetizers should be served once most of the guests have arrived.

a)

True

b)

False

17.

Keep pets and their food out of the food preparation area.

a)

True

b)

False

18.

Prepare and serve appetizers based on the number of guests.

a)

True

b)

False

19.

If you're main dish is heavy on cheese, avoid appetizer platters that include cheese.

a)

True

b)

False

20.

It is a kitchen tool used to mix a hard fat into flour in order to make pastries. It is made of wires curved into a crescent shape and held by a rigid handle.

a)

Nutmeg grate

b)

Food mill

c)

Pastry blender

d)

Channel knife