2. Container which is transparent used for measuring liquid ingredients like water and oil in large quantity

3. For keeping cold foods chilled for service.

4. Knife for chopping, slicing, dicing

5. Bite sized open faced sandwiches consist of tiny portions of food presented on bases of bread, toast or pastry easily handled and eaten.

6. Appetizers are made of seafood or fruit, usually with a tart or tangy sauce.

7. Any food item or combination of items placed on top of the spread which usually gives color, design, and texture of flavor accent to the canape. Adds eye appeal and enhances the main body.

8. Select foods and garnishes that offer variety and contrast.

9. This is important for presentation as well as for costing

10. Start with drawings and sketches to visualize the plate. Find inspiration from a picture or object. Assemble a “practice plate” to work on executing your vision.

11.Health and safety is everybody’s responsibility

19. If the equipment is incorrectly placed then work will proceed smoothly in proper sequence without back-tracking or crisscrossing.

13. Everyone in the food establishment will be protected if occupational health and safety procedures observed.

14. All perishables should be kept at 8 degree Celsius or below.

15. Dry goods need to be kept in a secure environment to eliminate the possibility of contamination.

16. To refrigerate to reduce the temperature of food.

17. The process of preserving the food by means of refrigeration.

18. Chill to refrigerate or to reduce the temperature of food.

19. To ensure the freshness and quality of appetizers including its garnishes and accompaniments, we must the follow safety and hygienic practices.

20. The storing techniques for appetizers depend on the type of food or on the method on how they are prepared