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Appetizer Test

Total questions: 50

Worksheet time: 22mins

Name
Class
Date
1.

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

a)

Base

b)

Spread

c)

Garnish

d)

None of these

2.

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

a)

Base

b)

Spread

c)

Garnish

d)

None of these

3.

This part of the canapé holds the spread and garnish.

a)

Base

b)

Spread

c)

Garnish

d)

None of these

4.

The following are examples of canapé base except for __________

a)

Cracker

b)

Tortilla Chips

c)

Pastry Shells

d)

Parsley

5.

What is the serving size of the canapé?

a)

Bite size

b)

Approximately 3 bites

c)

4 Bites

d)

1 Cup Size

6.

The following are the guidelines in assembling a canapé except for

a)

Make sure that at least one of the ingredients is spicy in flavor

b)

Select harmonious flavor combinations in spread and garnish.

c)

Keep the design simple.

d)

Use leftover ingredients.

7.

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.

a)

Antipasto

b)

Bruschetta

c)

Tapas

d)

Caviar

8.

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

a)

Antipasto

b)

Bruschetta

c)

Tapas

d)

Caviar

9.

These are salted roe, or eggs, of the sturgeon.

a)

Antipasto

b)

Bruschetta

c)

Tapas

d)

Caviar

10.

These are popular accompaniments to potato chips, crackers and raw vegetables where its proper consistency in a necessity.

a)

Hors d' oeuvres

b)

Finger Foods

c)

Fresh Fruits

d)

Dips

11.

it is made out of thin slices of bread in different shapes.

a)

Relishes

b)

Canape

c)

Cocktails

d)

Chips and dips

12.

An appetizer which is popular accompaniments to potato chips, crackers, and raw vegetables.

a)

Coktails

b)

Relishes

c)

Chips and Dips

d)

Canape

13.

An appetizer served in lower temperatures

a)

Hot appetizer

b)

Hot meals

c)

Cold meals

d)

Cold Appetizer

14.

In preparing appetizer you must?

a)

create appealing display

b)

know when to serve the appetizer

c)

prepare enough for your guest

d)

take it seriously

15.

"Appetizer _______ one's appetite".

a)

complement

b)

stimulate

c)

consider

d)

anticipate

16.

it is considered as the simplest appetizer.

a)

cocktail

b)

fresh fruits and vegetables

c)

canape

d)

anything smaller

17.

a small portion of highly seasoned foods, it is a combination of canapés, olives, stuffed celery, pickled radishes, and fish.

a)

Canape

b)

Hors D’ Oeuvres

c)

Cocktails

d)

Relishes

18.

this are pickled item which are raw and crisp vegetables

a)

Relishes

b)

Canape

c)

fresh fruit and vegetables

d)

Hors D’ Oeuvres

19.

Appetizers served in high temperatures.

a)

Hot appetizer

b)

Cold appetizer

c)

Hot meals

d)

Cold Meals

20.

It Stimulate once appetite.

a)

Dessert

b)

Salad

c)

Main Dish

d)

Appetizer

21.

Who introduced Appetizers?

a)

Spaniards

b)

Americans

c)

Athenians

d)

None of the above

22.

Appetizers were originally introduced by the Athenians as ___________

a)

Finger food

b)

Buffet

c)

Lunch

d)

Dinner

23.

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

a)

aperitif

b)

sea urchins

c)

cockles

d)

sturgeon

24.

Aperitifs is classified as:

a)

liquid appetizers

b)

cockles

c)

sturgeon

d)

none of the abpve

25.

Finger food was introduced in the ____________

a)

England

b)

America

c)

Greece

d)

Philippines

26.

The word itself, "appetizer," starting being used in the Americas and England in the1860s

a)

False

b)

True

27.

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

a)

True

b)

False

28.
Appetizers are usually served at
a)
receptions
b)
formal events
c)
parties
d)
all of these
29.
a)

canape

b)

crudites

c)

steamed appetizers

d)

meat and cheese

30.

Consist of several pieces of bite-size fish, shellfish, drinks, and fruit served with tangy flavored sauce.

a)

PETITE SALAD

b)

CANAPE

c)

COCKTAILS

31.

Are common accompaniments to

raw veggies, crackers, and potato chips.

a)

RELISHES

b)

HORS D ORUVRES

c)

CHIPS AND DIPS

32.

which of the following is a type of appetizer?

a)

cheese and crackers

b)

potato chips

c)

popcorn

d)

hot cheetos

33.
a)

wire whip

b)

zester

c)

butter curler

d)

kitchen shears

34.
a)

butter curler

b)

zester

c)

ball cutter

d)

paring knife

35.

A sharp edged scoop for cutting out balls of fruits and vegetables.

(a)  

36.
a)

butter curler

b)

zester

c)

ball cutter

d)

paring knife

37.
a)

french knife

b)

paring knife

c)

cutting board

d)

kitchen shears

38.

A small handtool in making garnishes.

(a)  

39.
a)

glass measuring cup

b)

measuring spoons

c)

dry measuring cup

d)

scales

40.
a)

zester

b)

butter curler

c)

ball cutter

d)

rubber spatula

41.

A container needed for mixing the ingredients.

(a)  

42.
a)

zester

b)

butter curler

c)

ball cutter

d)

channel knife

43.
a)

measuring spoons

b)

measuring cups

c)

scales

d)

glass measuring cup

44.

This is used for mixing thinner liquids.

(a)  

45.
a)

spatula

b)

rubber spatula

c)

spoons

d)

wire whip

46.
a)

spatula

b)

rubber spatula

c)

potato masher

d)

wire whip

47.

A container which is usually transparent used for measuring liquid ingredients.

(a)  

48.

It refers to a small portion of highly seasoned foods. It is a combination of canapes, olives, stuffed celery, pickled radishes and fish.

(a)  

49.

These appetizers are made out of thin slices of bread in different shapes.

a)

Cocktails

b)

Canape

c)

Hors D' Oeuvres

d)

Relishes

50.

(a)   are foods which stimulates the appetite.

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