MIDTERM - LESSON 2

Question 1

are small portion of food items, serve, as the first course to stimulate the appetite.

Answer 1

APPETIZER

Question 2

orange, pineapple, grapefruit, tomato serve cold

Answer 2

JUICE

Question 3

dice of pineapple, orange, grapefruit and grape serve with lemon juice squeezed on top.

Answer 3

MIXED FRUIT COCKTAIL

Question 4

prawn, shrimps’ crabs, dices of cooked shellfish, placed on shredded lettuce in a cocktail glass, cocktail sauce poured on top, garnish with wedges of tomatoes, slice of boiled egg, lemon slice and parsley.

Answer 4

SHELL COCKTAIL

Question 5

are savory tidbits food, could be serve hot or cold.

Answer 5

CANAPES

Question 6

holds the spread and garnish. Crackers and toasts are firmer and give a pleasing texture and crispness to the canape.

Answer 6

BASE

Question 7

placed on top of the base so the garnish sticks to it without falling.

Answer 7

SPREAD

Question 8

made from softened butter with flavorings.

Answer 8

FLAVORED BUTTER

Question 9

made from flavored butter except cream cheese is substituted for the butter. Mixture of cream and butter can be used.

Answer 9

FLAVORED CREAM CHEESE

Question 10

made from finely chopped meat or fish that are spreadable. Seasons should be checked carefully to make the spread more stimulating to appetite.

Answer 10

MEAT OR FISH SALAD SPREAD

Question 11

something that forms a top especially a garnish (such as a sauce, bread crumbs, or whipped cream) placed on top of a food for flavor or decoration.

Answer 11

TOPPING

Question 12

any food item or combination of items placed on top of the spread which usually gives color, design and texture or flavor accent to the canapes.

Answer 12

GARNISH

Question 13

sometimes served with no meal afterwards, like the case with many receptions or cocktail party.

Answer 13

HORS D’ OEUVRES

Question 14

seasoned hot dishes served are of vegetables, meat, fish, egg, pasta, cheese, soufflés, tartlets, puff pastry or choux pastry.

Answer 14

HOT HORS D’ OEUVRES

Question 15

tend to be lighter. Includes: caviar, sushi, olives, nuts, dips/spreads etc.

Answer 15

COLD HORS D’ OEUVRES

Question 16

dainty, artistically arranged and consist of a base, body and garnish.

Answer 16

PETITE SALADS

Question 17

are pickled item which are raw, crisp vegetables such as julienne carrots or celery sticks.

Answer 17

RELISHES & CRUDITES

Question 18

are generally placed before the guest in a slightly deep, boat shape dish.

Answer 18

RELISHES

Question 19

are popular accompaniments to potato chips, crackers and raw vegetables.

Answer 19

DIPS

Question 20

are good appetizers because they give an attractive appearance, fragrance, appealing taste and delicious flavor.

Answer 20

FRESH FRUITS AND VEGETABLES

Question 21

are variety of appetizers wherein the only requirement is that you keep everything small enough to be picked up with fingers and eaten with little mess.

Answer 21

FINGER FOODS

Question 22

roe of sturgeon fish served with its own accompaniments.

Answer 22

CAVIAR

Question 23

snails served with toasted white bread and garlic butter.

Answer 23

ESCARGOTS

Question 24

prawns as bed of shredded lettuce coated in mayonnaise.

Answer 24

SHELLFISH COCKTAILS

Question 25

Oysters served with its own accompaniments.

Answer 25

HUITRES

Question 26

smoked fish served along with brown bread and lemon wedges.

Answer 26

SMOKED SALMON

Question 27

tomato served with salt and Worcestershire sauce.

Answer 27

JUS DE TOMATE

Question 28

cucumber salad, tomato salad, beetroot salad are the examples of _______

Answer 28

PLAIN SALAD

Question 29

russian salad, waldorf salad, caesar salad are the examples of ________

Answer 29

COMPOUND SALAD

Question 30

the origin of hors d’ oeuvres has been traced back in the ________ who enjoy spicy food before dinner. it may be hot or cold.

Answer 30

ROMANS