A slice of Italian bread that is toasted, rubbed with brushed garlic, and dazzled with olive oil and served with toppings.

Who introduced Appetizers?

Appetizers were originally introduced by the Athenians as ___________

Which of following are not examples of appetizers during the 3rd century?

Aperitifs is classified as:

For a time, appetizers would be served between the main course and dessert as a refresher.

Term used for larger canapes

A french term for appetizer.

To put something on (food) as a decoration

An appetizer drink served as a first course at a meal

A snack food or an appetizer consisting of potato chips and crackers.

An appetizer consisting of a piece of bread or toast or crackers topped with savory spread and garnish.

These are small portions and usually display the characteristics found in most salad.

It is a French word which means “everything at its place.”

It refers to a platter of raw vegetables such as carrots and celery.

All of the following are the basic parts of a canapé EXCEPT one. What is it ?

It is basically made with crust,spread, and garnish.

Appetizer is an important part of the meal, which is served after the main course to stimulate diner's appetite.

What type of appetizer on this picture?

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

It is a small hand tool used to make garnishes.

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

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

2. A food refers to presenting the item on a plate in a way that is tempting and appealing.

3. Food is presented all together on one or more tables.

5. It is an equipment used to chop, blend, mix, whip, puree and liquefy all kinds of food.

6. Leave a box of all purpose flour in the fridge if you feel like your fridge is constantly suffering from bad smell. 

7. One of the best ways to prevent contaminating foods is to wash your hands properly.

8. Make sure to store the kitchen tools and equipment in a dry place.

9. It is any food item or combination of items placed on top of the spread.

10. This tool used to spread oil, juice, sauce or glaze on food.

This is the part of the canapé that is placed on top of the spread which usually gives color, design, texture, or flavor accent.

This part of the canapé is placed on top of the base so the garnish sticks to it without falling off.

This part of the canapé holds the spread and garnish.

The following are examples of canapé base except for __________

What is the serving size of the canapé?

This is a slice of Italian bread that is toasted, rubbed with brushed garlic, and drizzled with olive oil, and served with toppings like canapé.

This is an Italian appetizer that includes cured meats, seafood items, cheeses, hard-cooked eggs, etc.