HME06 L8- Hors d'oeuvres

Question 1

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.

Answer 1

Garde Manger

Question 2

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

Answer 2

Garde Manger

Question 3

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

Answer 3

Garde Manger

Question 4

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.

Answer 4

Hors d’oeuvres

Question 5

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

Answer 5

Hors d’oeuvres

Question 6

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.

Answer 6

FALSE (sitting- standing)

Question 7

Example of Hors d’oeuvres

Answer 7

canapes, small tartlets, crudites, or skewered items

Question 8

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

Answer 8

Hors d’oeuvres

Question 9

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

Answer 9

TRUE

Question 10

TRUE/ FALSE: Complete standing meals can be presented.

Answer 10

TRUE

Question 11

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.

Answer 11

cold hors d’oeuvres

Question 12

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

Answer 12

FALSE (Appetizers- Hors d’oeuvres)

Question 13

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

Answer 13

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

Question 14

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

Answer 14

TRUE

Question 15

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

Answer 15

Canapes

Question 16

This is usually coated with a flavored spread.

Answer 16

Base

Question 17

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

Answer 17

Canapes

Question 18

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

Answer 18

Small Plates and Bites

Question 19

Example of small plates and bites

Answer 19

sushi
antipasto
tapas

Question 20

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.

Answer 20

Appetizers

Question 21

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

Answer 21

TRUE

Question 22

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

Answer 22

FALSE (end- begin)

Question 23

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

Answer 23

“grazing”

Question 24

When building an appetizer menu, keep these in mind:

Answer 24

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

Question 25

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

Answer 25

Amuse Bouche + Amuse-gueule

Question 26

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

Answer 26

FALSE (before- after)

Question 27

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

Answer 27

Antipasto

Question 28

These are small dishes found in Spain.

Answer 28

Tapas

Question 29

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

Answer 29

Petiscos

Question 30

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.

Answer 30

Tapas

Question 31

TRUE/ FALSE: Tapas and petiscos are simple to complex

Answer 31

TRUE

Question 32

Type of salad served as tapas

Answer 32

Ensaladilla

Question 33

salt cod- tapas

Answer 33

bacalao

Question 34

mejillones

Answer 34

mussels

Question 35

albongigas- tapas

Answer 35

meatballs

Question 36

Spanish omelette

Answer 36

Fritata

Question 37

Filled turnover

Answer 37

Empanadillas

Question 38

A Japanese culinary tradition centered on a vinegared rice preparation

Answer 38

sushi meshi

Question 39

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

Answer 39

Sushi

Question 40

Thin sheets of seaweed used for Sushi

Answer 40

nori

Question 41

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

Answer 41

Maki sushi

Question 42

A larger rolled sushi containing multiple ingredients.

Answer 42

Futo Maki

Question 43

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

Answer 43

Nigiri Sushi

Question 44

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.

Answer 44

Sashimi

Question 45

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

Answer 45

Chinese Dim Sum

Question 46

Rice noodle rolls

Answer 46

Cheong fun

Question 47

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

Answer 47

FALSE (ala carte- family)

Question 48

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

Answer 48

proper advanced planning

Question 49

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.

Answer 49

Hors d’oeuvres

Question 50

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

Answer 50

FALSE (hot- cold)

Question 51

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

Answer 51

FALSE (far- close)

Question 52

This is as vital as a good balance of flavor.

Answer 52

Proper balance

Question 53

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

Answer 53

Before full dinner

Question 54

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

Answer 54

Before a light dinner

Question 55

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

Answer 55

2-hour cocktail party

Question 56

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

Answer 56

Cocktail party sub for dinner

Question 57

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

Answer 57

first 90 minutes

Question 58

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

Answer 58

FALSE (smaller- larger)

Question 59

TRUE/ FALSE: Younger people eat more than older guests

Answer 59

TRUE

Question 60

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

Answer 60

FALSE (casual parties than formal functions)

Question 60

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

Answer 60

FALSE (casual parties than formal functions)

Question 61

Example of Cold Hors d'oeuvres

Answer 61

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

Question 62

Examples of Hot Hors d'oeuvres

Answer 62

Cakes and Sandwiches Pasta and Dumplings Pastries Meats Miscellaneous

Question 63

Components of Canapes

Answer 63

Base Spreads Fillings + Toppings Garnishes

Question 64

Ratio of Canape Butter

Answer 64

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

Question 65

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

Answer 65

Salpicon for Canapes

Question 66

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

Answer 66

TRUE

Question 67

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

Answer 67

FALSE (lowly- highly)

Question 68

Examples of Canape Bases

Answer 68

Tartlet Shell Filo Tart Cucumber cups Bread Flatbread Crackers Chips

Question 69

Two types of Hors d'oeuvres

Answer 69

Hot and Cold