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Appetizer

Total questions: 30

Worksheet time: 15mins

Name
Class
Date
1.

What is an appetizer?

a)

A type of dessert served after the main course

b)

A small dish served before the main meal to stimulate the appetite

c)

A beverage served with meals

d)

A main course dish

2.

Which of the following best describes a characteristic of appetizers?

a)

They are large and heavy meals

b)

They are always sweet and cold

c)

They are small, flavorful, and visually appealing

d)

They must be served with rice

3.

What is a hot appetizer?

a)

A cold dish served before the main course

b)

A drink that helps cool down the body

c)

A warm dish served to stimulate the appetite before the main meal

d)

A spicy main course

4.

. Which of the following is an example of a hot appetizer?

a)

Deviled eggs

b)

Shrimp cocktail

c)

Mini quiche

d)

Fruit salad

5.

What is a cold appetizer?

a)

A hot dish served after the main meal

b)

A sweet dessert served before the meal

c)

A chilled dish served before the main meal

d)

A frozen drink

6.

. What is the main purpose of an appetizer?

a)

Replace the main course

b)

Stimulate appetite before the main meal      

c)

Satisfy the guest fully

d)

Provide dessert options

7.

. Dairy-based appetizers may include:

a)

Cheese sticks

b)

Fish cakes

c)

Pork dumplings

d)

Tomato bruschetta

8.

Meat-based appetizers include:

a)

Vegetable spring rolls

b)

Deviled eggs

c)

Mini sausages

d)

Cheese dip

9.

A seafood-based appetizer includes:

a)

Tuna tartare

b)

Fried mozzarella

c)

Apple wedges

d)

Ham sliders

10.

Which of the following is a vegetable-based appetizer?

a)

. Beef skewers

b)

Fruit salsa

c)

Stuffed bell peppers

d)

Bacon bits

11.

A fruit-based appetizer is:

a)

Apple slices with honey

b)

Grilled chicken wings

c)

Mashed potatoes

d)

Baked cheese

12.

Dips and spreads are classified as:

a)

Canapés

b)

Skewers

c)

Dip-type appetizers

d)

Bites

13.

A canapé is usually served:

a)

On a stick

b)

On a small bread or cracker

c)

With rice

d)

On a skewer

14.

An appetizer served in a small shot glass is classified as a:

a)

Canapé     

b)

Skewer

c)

Shooter   

d)

Dip

15.

Appetizers are usually served:

a)

After the main dish 

b)

Before the main course

c)

During dessert

d)

With drinks only

16.

Cold appetizers usually do NOT include:

a)

Raw fruits  

b)

Ice cream       

c)

Cured meats   

d)

Dips

17.

What makes cold appetizers ideal for outdoor parties?

a)

They are expensive

b)

They spoil easily

c)

They are refreshing and easy to serve 

d)

They need electricity

18.

Deviled eggs are classified as:

a)

Meat-based

b)

Dairy-based

c)

Protein-based

d)

Combination

19.

Which item is a combination appetizer?

a)

Cheese cubes

b)

Mini quiche with vegetables and ham

c)

Tomato slices

d)

Mango slices

20.

Which is a dairy appetizer?

 

a)

Grilled shrimp

b)

Fried mozzarella

c)

Fried chicken bites

d)

Sushi

21.

Which of these is meat-based?

a)

Stuffed mushrooms

b)

Ham and cheese sliders

c)

. Veggie kebabs

d)

Eggplant chips

22.

. An Italian appetizer composed of meats, sea foods, and other relishes is _______.

a)
antipasto
b)
caprese
c)
frittata
d)
bruschetta
23.

Hors d’ oeuvres offered to guest that complements the chef’s cooking style and talent is ______.

a)
sushi
b)
amuse-bouches
c)
charcuterie
d)
tapas
24.

Serving size of canapés  _________________

a)
1 to 2 pieces per person
b)
10 to 12 pieces per person
c)
5 to 7 pieces per person
d)

bite size

25.

____________are usually juices of orange, pineapple, grapefruit or tomatoes served with cold salad dressings.

a)
Dressings
b)

Fruit

c)

Canape

d)

Cocktail

26.

__________are popular accompaniments to potato chips, crackers, and raw vegetables.

a)
Nuts
b)
Dips
c)
Cheeses
d)
Salsas
27.

______________are pickled item which are raw, crisp vegetables such as   julienne carrots or celery sticks

a)
Dips
b)
Salsas
c)
Chips
d)
Crudités
28.

Toasted Italian bread flavored with garlic and olive oil is ______.

a)
garlic bread
b)
focaccia
c)
ciabatta
d)
bruschetta
29.

Holds spreads and garnish for canapés.____________

a)
Trays
b)
Bowls
c)

base

30.

A salted roe or egg of the sturgeon is ______.

a)
salmon
b)
tuna
c)
sushi
d)
caviar