Lesson 1: Appetizers

Question 1

stimulate the appetite, attractive appearance, fragrance, flavor

Answer 1

appetizers

Question 2

juices served with cold salad dressings

Answer 2

cocktails

Question 3

small portions of highly seasoned food

Answer 3

Hors D’Oeuvres

Question 4

components of Hirs D’ourvres

Answer 4

• Barquettes
• Profiteroles
• Spoon

Question 5

Pate dough filled with mousse or savory fillings (Hors)

Answer 5

Barquettes

Question 6

small, round, hollow puffs
sweet/savory filling (hors d’oeuvres)

Answer 6

Profiteroles

Question 7

base, layer of different colors, flavors (hors)

Answer 7

Spoon

Question 8

raw veggies

Answer 8

relishes/ crudités

Question 9

small portions

Answer 9

petit salads

Question 10

very popular for younger generations

Answer 10

chips and dips

Question 11

ex of chips and dips

Answer 11

potato chips, crackers, raw veg

Question 12

simplest appetizers

Answer 12

fresh fruits and vegetables

Question 13

variety of small and easy to pick up

Answer 13

finger foods

Question 14

thin sticks of bread, toasted, sautéed, in butter

Answer 14

canapés

Question 15

parts of canapés

Answer 15

base, spread, main body

Question 16

firm for guest to handle (canapés)

Answer 16

base

Question 17

adds flavor & moisture (binder) (canapés)

Answer 17

spread

Question 18

ex of spreads

Answer 18

flavored butter= blending with butter
flavored cream cheese= substitute for butter
meat/ fish salad spreads= tuna salad, chicken salad

Question 19

savory, consistent with shape of base (canapés)

Answer 19

main body

Question 20

served outside

Answer 20

over the coal appetizers (barbecue, marshmallow, veg)

Question 21

diff shape, colors, fillings

Answer 21

party/ pastry bread

Question 22

hot or cold

Answer 22

soup