hot and cold appetizers

Question 1

is often served preceding a meal, they are served as the food at cocktail parties involving alcoholic beverages

Answer 1

hors d’oeuvres

Question 2

are served between the soup and fish course. In today’s shortened menus, they are often served instead of hot entrée. The size and richness depend upon the composition of hot menu. Many ________________ are suited for serving a small ala carte dishes, and usually described as hot dish.

Answer 2

Hot Hors D’oeuvres

Question 3

should stimulate appetite, and therefore should always be served at the first course in the menu.

Answer 3

cold hors d’oeuvres

Question 4

may consist of shrimps, smoked beef, poached egg, Spanish sardines and lettuce; sauce can be served at the side.

Answer 4

plafe of hors d’oeuvres

Question 5

may consist of two kinds of cold meat, such as ham, smoked beef, peppered ham. Sauce can be served at the side.

Answer 5

grisson platter

Question 6

A well-presented platter with a limited choice of simple or more expensive foods. The basic rules is “small quantity, but big in quality and at the same time attractively served. It may consists of shrimps with jelly, asparagus tip with mushrooms, sardines with onion rings, tomatoes stuffed with salad and chicken loaf.

Answer 6

hors d’oeuvres platter

Question 7

hors d’oeuvres platter rule

Answer 7

“small quantity, but big in quality”

Question 8

can be served in special portioned platters with dishes or even from a serving cart

Answer 8

assorted hors d’oeuvres

Question 9

still classical form of presentation. Lobster should always be included. The Hors d’oeuvres dish system in conjunction with a silver platter can be used, but it is also possible to arrange the center pieces of a silver platter covered with meat jelly and served with accompaniments in a small separate bowls or container.

Answer 9

rich hors d’oeuvres