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2nd Year (1st Sem) > HME06 L8- Hors d'oeuvres > Flashcards

HME06 L8- Hors d'oeuvres Flashcards

1
Q

It is a French term that roughly translates to “storing/ keeping/ protecting to eat,” and the term originally referred to a pantry or food storage area.

A

Garde Manger

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2
Q

In the modern culinary arts, this term can refer to the chef who oversees cold food production.

A

Garde Manger

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3
Q

This term can also refer to the specific area of the kitchen where cold food production takes place.

A

Garde Manger

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4
Q

A French term for small one or two-bite portions of food that are flavorful and highly seasoned to encourage a guest to drink more.

A

Hors d’oeuvres

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5
Q

These are hot or cold items that are “apart from the main work” and served before sitting down to meal service.

A

Hors d’oeuvres

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6
Q

TRUE/ FALSE: Hors d’oeuvres are meant to be eaten while sitting so, it should be finger foods that can be eaten without the use of utensils.

A

FALSE (sitting- standing)

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7
Q

Example of Hors d’oeuvres

A

canapes, small tartlets, crudites, or skewered items

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8
Q

These are elegant, miniature one to two bite selections of food that are served at cocktail parties or before dinner events.

A

Hors d’oeuvres

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9
Q

TRUE/ FALSE: Any food item can be re-imagined and scaled to an hors d’oeuvres

A

TRUE

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10
Q

TRUE/ FALSE: Complete standing meals can be presented.

A

TRUE

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11
Q

A central part of the tradition of this dish includes canapés and
endless varieties of finger foods including charcuterie, profiteroles, crudités, and skewered or spoon foods.

A

cold hors d’oeuvres

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12
Q

TRUE/ FALSE: Appetizers must be small enough to be held and consumed in one hand with minimal effort.

A

FALSE (Appetizers- Hors d’oeuvres)

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13
Q

TRUE/ FALSE: Hot foods have a muted flavor compared to cold foods and smaller portion sizes make it important to get the balance right.

A

FALSE (Cold foods have a muted flavor compared to hot foods)

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14
Q

TRUE/ FALSE: The seasonings in cold Hors d’oeuvres should generally be increased for a better flavor impact.

A

TRUE

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15
Q

It consists of a base, a spread, plus a topping and a garnish.

A

Canapes

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16
Q

This is usually coated with a flavored spread.

A

Base

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17
Q

These are usually served on platters arranged in simple geometric patterns with a variety of selections to make it visually stimulating.

A

Canapes

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18
Q

Different cultures and cuisines offer many variations of small plates of food. From street carts and food trucks to fine dining restaurants.

A

Small Plates and Bites

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19
Q

Example of small plates and bites

A

sushi
antipasto
tapas

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20
Q

These are small plates of food served as starter courses to begin meal service. They are flavorful and lighter menu items meant to stimulate the appetite in anticipation of the main course.

A

Appetizers

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21
Q

TRUE/ FALSE: Appetizers can be served hot or cold.

A

TRUE

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22
Q

TRUE/ FALSE: Appetizers are small plates of food served as starter courses to end meal service.

A

FALSE (end- begin)

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23
Q

Appetizers are often used in catered ___events that encourage guests to mingle and drink.

A

“grazing”

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24
Q

When building an appetizer menu, keep these in mind:

A

offer a diverse selection
include hot and cold items
have light appetizers (fruit/ veg crudites)

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25
Q

It means “to amuse the mouth”, are small bites served gratis at the start of a meal.

A

Amuse Bouche + Amuse-gueule

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26
Q

TRUE/ FALSE: Amuse Bouche is usually served before the order, while guests await the first course.

A

FALSE (before- after)

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27
Q

Defined as “before the pasta”, this dish is served as the first course in the Italian meal.

A

Antipasto

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28
Q

These are small dishes found in Spain.

A

Tapas

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29
Q

small dishes from Portugal, similar to Spain’s tapas.

A

Petiscos

30
Q

These appetizers originated in bars from the practice of a simple bread offering, used to cover a patron’s drink to keep the fruit flies out.

A

Tapas

31
Q

TRUE/ FALSE: Tapas and petiscos are simple to complex

A

TRUE

32
Q

Type of salad served as tapas

A

Ensaladilla

33
Q

salt cod- tapas

A

bacalao

34
Q

mejillones

A

mussels

35
Q

albongigas- tapas

A

meatballs

36
Q

Spanish omelette

A

Fritata

37
Q

Filled turnover

A

Empanadillas

38
Q

A Japanese culinary tradition centered on a vinegared rice preparation

A

sushi meshi

39
Q

It can take on a free-form scattered presentation, or as is popular today, rolled in seaweed.

A

Sushi

40
Q

Thin sheets of seaweed used for Sushi

A

nori

41
Q

Rolled sushi of rice and other ingredients wrapped in a sheet of nori seaweed.

A

Maki sushi

42
Q

A larger rolled sushi containing multiple ingredients.

A

Futo Maki

43
Q

Hand-formed sushi of rice topped with fish or other items.

A

Nigiri Sushi

44
Q

A Japanese delicacy of fresh raw meat or fish sliced into thin pieces. Served with soy sauce and wasabi and garnished with shredded daikon and shiso leaves.

A

Sashimi

45
Q

It is served as small plates from carts that are brought to the guest’s table.

A

Chinese Dim Sum

46
Q

Rice noodle rolls

A

Cheong fun

47
Q

TRUE/ FALSE: Ordering is done ala carte style and dishes are
meant to be shared.

A

FALSE (ala carte- family)

48
Q

The most essential ingredient in preparing hors d’oeuvres is ___ to minimize waste, maximize efficiency, and to produce a top-quality product.

A

proper advanced planning

49
Q

Its production is labor-intensive and time-consuming. Because of their petit size, they can be consumed quickly at an event putting pressure on the kitchen to keep up with the demand.

A

Hors d’oeuvres

50
Q

TRUE/ FALSE: Hot storage can often be an impediment to hors d’oeuvres production.`

A

FALSE (hot- cold)

51
Q

TRUE/ FALSE: In preparing hors d’oeuvres, assemble as far to service as possible to maintain freshness and quality.

A

FALSE (far- close)

52
Q

This is as vital as a good balance of flavor.

A

Proper balance

53
Q

No. of HD per person: 3-4
No. of guests: up to 35 guests
No. of varieties: 4-5

A

Before full dinner

54
Q

No. of HD per person: 5-7
No. of guests: 35- 60 guests
No. of varieties: 7-9

A

Before a light dinner

55
Q

No. of HD per person: 10-12
No. of guests: 60 or more guests
No. of varieties: 9 or more

A

2-hour cocktail party

56
Q

No. of HD per person: 16-20
No. of guests:
No. of varieties:

A

Cocktail party sub for dinner

57
Q

The greatest demand for hors d’oeuvres will be in the __ of the event.

A

first 90 minutes

58
Q

TRUE/ FALSE: Consumption will be smaller if hors d’oeuvres replace dinner.

A

FALSE (smaller- larger)

59
Q

TRUE/ FALSE: Younger people eat more than older guests

A

TRUE

60
Q

TRUE/ FALSE: Guests eat more at formal parties than casual functions.

A

FALSE (casual parties than formal functions)

60
Q

TRUE/ FALSE: Guests eat more at formal parties than casual functions.

A

FALSE (casual parties than formal functions)

61
Q

Example of Cold Hors d’oeuvres

A

Nibbles
Charcuterie
Dairy and Eggs
Dips and Spreads
Fruits + Vegetables
Seafood
Bread and Pastry

62
Q

Examples of Hot Hors d’oeuvres

A

Cakes and Sandwiches
Pasta and Dumplings
Pastries
Meats
Miscellaneous

63
Q

Components of Canapes

A

Base
Spreads
Fillings + Toppings
Garnishes

64
Q

Ratio of Canape Butter

A

2 cream cheese: 1 butter: herbs, spices, flavorings

65
Q

Finely minced salads of meat bound with mayo
Chicken, salmon, tuna, shrimp
herbs, spices, aromatics

A

Salpicon for Canapes

66
Q

TRUE/ FALSE: For Canapes, assemble as close to service because bread gets dry or soggy and garnishes will dry out or wilt quickly.

A

TRUE

67
Q

TRUE/ FALSE: Because of the small size of hors d’oeuvres, use lowly flavored foods, with bold seasonings.

A

FALSE (lowly- highly)

68
Q

Examples of Canape Bases

A

Tartlet Shell
Filo Tart
Cucumber cups
Bread
Flatbread
Crackers
Chips

69
Q

Two types of Hors d’oeuvres

A

Hot and Cold

2nd Year (1st Sem) (16 decks)

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