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WorksheetsReview Quiz - Preparing Appetizers
Total questions: 20
Worksheet time: 10mins
These are used to measure dry and liquid ingredients in small quantities.
measuring cups
measuring spoons
mixing bowls
chinoise
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.
Biscuit Presser
Biscuit Cutter
Butter Curler
Spatula
It is a small hand tool used to make garnishes.
Spatula
Cheese Knife
Ball Cutter
Channel knife
It is a tool that can be filled with drippings, broth, butter and other sauces to baste food while it is still cooking.
chinoise
apple corer
funnel
baster
It is utensil that is metal or plastic container with a perforated bottom used for draining and straining food like pasta
Food mill
Flour sifter
Chinoise
Colander
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.
egg poacher
egg separator
egg piercer
egg cooker
It is a tool used to remove zest or citrus peels in thin strips.
wire whip
zester
nutmeg grate
lemon reamer
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.
ladle
slotted spoon skimmer
serving spoon
pasta spoon
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.
spatula
rubber scraper
nutmeg grate
dough scraper
These are appetizers made of blanched bacon wrapped around vegetables, seafood, chicken liver, meat, poultry, or fruits.
Stuffed potato skin
Brochettes
Filled pastry shells
Rumaki
It is the combination of meat, poultry, fish, and vegetables served on a small skewer that come with a teriyaki or peanut dipping sauce.
Brochettes
Bruschetta
Rumaki
Amuse Bouche
This type of service carried appetizers on a serving plate at a standing event such as a party or reception.
table service
buffet service
butler service
These are the numbers of appetizers to serve when inviting 10 guests or less.
8-12 appetizers
10 appetizers
3 appetizers
These appetizers are baked or boiled potatoes filled in with a combination of ingredients such as cheese, bacon, and chives.
Filled pastry shells
Brochettes
Rumaki
Stuffed potato skin
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.
True
False
Hot appetizers should be served before the party starts while cold appetizers should be served once most of the guests have arrived.
True
False
Keep pets and their food out of the food preparation area.
True
False
Prepare and serve appetizers based on the number of guests.
True
False
If you're main dish is heavy on cheese, avoid appetizer platters that include cheese.
True
False
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.
Nutmeg grate
Food mill
Pastry blender
Channel knife
