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    Quiz #4

    Uploaded by

    Merlinda Pacquiao
    The document is a quiz about appetizers and canapés. It contains 20 multiple choice and fill-in-the-blank questions about the history of appetizers, common appetizer ingredients and preparations, and the components and assembly of canapés. The questions cover topics like who introduced appetizers as a buffet, the definition of mise en place, suitable bases, spreads and garnishes for canapés.

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    © All Rights Reserved
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    Quiz #4

    Uploaded by

    Merlinda Pacquiao
    54 views33 pages
    The document is a quiz about appetizers and canapés. It contains 20 multiple choice and fill-in-the-blank questions about the history of appetizers, common appetizer ingredients and preparations, and the components and assembly of canapés. The questions cover topics like who introduced appetizers as a buffet, the definition of mise en place, suitable bases, spreads and garnishes for canapés.

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    The document is a quiz about appetizers and canapés. It contains 20 multiple choice and fill-in-the-blank questions about the history of appetizers, common appetizer ingredients and preparations, and the components and assembly of canapés. The questions cover topics like who introduced appetizers as a buffet, the definition of mise en place, suitable bases, spreads and garnishes for canapés.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    54 views33 pages

    Quiz #4

    Uploaded by

    Merlinda Pacquiao
    The document is a quiz about appetizers and canapés. It contains 20 multiple choice and fill-in-the-blank questions about the history of appetizers, common appetizer ingredients and preparations, and the components and assembly of canapés. The questions cover topics like who introduced appetizers as a buffet, the definition of mise en place, suitable bases, spreads and garnishes for canapés.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 33

    QUIZ

    TIME!!!
    Choose the
    correct answer.
    1. Who introduced
    appetizer as a buffet in
    the early third century
    B.C.?
    A. British C. Romans
    B. Athenians D. Greeks
    2. It was classified as a
    liquid appetizer that
    typically contained
    alcohol.
    A. Aperitifs C. Canapé
    B. Appetizer D. Salad
    3. Mise En Place is a
    French term which means
    ______.
    A. Set in time
    B. Set in recipe
    C. Set in place
    D. Set in line
    4. A material used in
    appetizer which is used fro
    chopping, slicing and dicing.
    A. Paring knife
    B. Kitchen knife
    C. Kitchen shear
    D. French knife
    5. Are made out of thin slices
    of bread in different shapes.
    A. Cocktails
    B. Hors D’ Oeuvres
    C. Canapés
    D. Relishes
    6. Refers to small portions of
    highly seasoned foods.
    A. Cocktails
    B. Hors D’ Oeuvres
    C. Canapés
    D. Relishes
    7. Placed on top of the base
    so that the garnish sticks to it
    without falling off.
    A. Vegetables
    B. Spread
    C. Flavoring
    D. Biscuits
    IO
    AT
    E R
    U M N
    E N
    8-9 Give at least 2
    guidelines for
    assembling
    canapés.
    10-12 Give the 3
    parts of the
    canapés (in order).
    13-15 Give the 3
    types of Spreads.
    16-18 Give at least
    3 suggested bases
    for canapé.
    19-20 Give at least
    2 food items used
    for garnishing.
    ANSWERS
    1. Who introduced
    appetizer as a buffet in
    the early third century
    B.C.?
    B. Athenians
    2. It was classified as a
    liquid appetizer that
    typically contained
    alcohol.
    A.Aperitifs
    3. Mise En Place is a
    French term which means
    ______.
    C. Set in place
    4. A material used in
    appetizer which is used fro
    chopping, slicing and dicing.
    D. French knife
    5. Are made out of thin slices
    of bread in different shapes.

    C. Canapés
    6. Refers to small portions of
    highly seasoned foods.
    B. Hors D’ Oeuvres
    7. Placed on top of the base
    so that the garnish sticks to it
    without falling off.

    B. Spreads
    IO
    AT
    E R
    U M N
    E N
    8-9 Give at least 2
    guidelines for
    assembling
    canapés.
    Good mise en place is
    essential.
    Assemble as close as
    possible to serving time.
    Select harmonious
    flavor combinations in
    spreads and garnish.
    Make sure that at least one of
    the ingredients is spicy in flavor.
    Use high quality ingredients.
    Keep it simple.
    Arrange canapés carefully and
    attractively on trays.
    10-12 Give the 3 parts
    of the canapés (in
    order).
    10. Base
    11. Spread
    12. Garnish
    13-15 Give the 3
    types of Spreads.
    Flavored Butter
    Flavored Cream Cheese
    Meat or Fish Salad Spreads
    16-18 Give at least
    3 suggested bases
    for canapé.
    Bread cutouts Toast Cutouts
    Crackers Melba Toast
    Tiny unsweetened pastry shell
    Tortilla chips Cups Biscuits
    Tiny Biscuits Polenta Cutouts
    Miniature pancakes
    19-20 Give at least
    2 food items used
    for garnishing.
    Vegetables, pickles
    and relishes
    Fish
    Meats
    Cheese, hard cooked
    egg slices

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