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TLE QUIZ 01 > Quiz 01 > Flashcards

Quiz 01 Flashcards

1
Q

A small boat shape pastry shell

A

Barquette

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2
Q

Light pasty dough

A

Pate a choux

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3
Q

A type of small common fish that is often pressured in oil

A

Anchouy

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4
Q

A small vegetable similar to onion

A

Shallot

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5
Q

A spring onion

A

Scallion

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6
Q

A aromatic herb regarded as one of the finest seasoning

A

Tarragon

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7
Q

Forage fish

A

Herring

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8
Q

Is an additive often found in almond and coconut milk

A

Carrageenan

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9
Q

Semi frozen dessert made from sugar water and various flavoring

A

Granita

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10
Q

is antipasto from Italy consisting of grilled bread rubbed

A

Bruschetta

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11
Q

Soft cow milk chease

A

Brie

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12
Q

Is a piece of sauted or rebaked bread often cubed and seasin;it used to add texture and flavor to salad

A

Crouton

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13
Q

Is a family of condiment with south Asian cuisine made of highly variable made of spices

A

Chutney

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14
Q

is a dutch yellow cheese made form cow milk

A

Gourda

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15
Q

Is a semi hard American cheese prepared from cow’s milk

A

Colby cheese

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16
Q

Water soluble polyphenols that are present in many plaint foods

A

Tannim

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17
Q

Are usually juice of orange pineapple grapefruit or tomatoes several with cold salad dressiyand little bit of alcohol

A

Cocktails

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18
Q

Can be small portions of highly seasoned food and a combination of canapes Oliver’s stuffed celery picked radishes and fiah

A

Hors D’ oeuvres

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19
Q

Pate dough can be use to make small containers know as ___?

A

Barquette or tartlets

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20
Q

Are small round gallow puffs made from pate a choux

A

Profiteroles

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21
Q

Used as a base for hors D’ oeuvres so that you can make layer variety of items that have different flavors colors and texture

A

Spoon

22
Q

Picked item which are row crip veggies like zucchi carrots or celery sticks

A

Relisher/ crudites

23
Q

pethey come in small portions and usually display the characteristics present in most salad

A

Petit salad

24
Q

Very popular now day especially to the younger generation

A

Chips and dipa

25
Q

Are the simplest appetizer

A

Fresh fruit and vegetables

26
Q

Variety of appetizer where in everything should be small tibe easily picked up your fingers

A

Finger foods

27
Q

Made out of thin slice of bread shaped different

A

Carapé,s

28
Q

Should be firm enough for guests to handle

A

Base

29
Q

Ay savory food like cold meat seafood or vegetable

A

Main body

30
Q

It more popular when outside while the guest attend the garlinb

A

Over the coal appetizer

31
Q

Different color shape and. With different fillins such a peanut butter cheese jelly egg Jan mayonnaise

A

Party bread

32
Q

Is also another kind of appetizer whether hot or cold

A

Soup

33
Q

Russian term for hot and cold hors D’ oeuvres snacks appetizer served before the main course

A

Russian zakushi

34
Q

Means before the pasta

A

Italian antipasto

35
Q

Means lid coming form the practiyof placing a pieces of bread over the wine glass to keep out the files

A

Spanish tapas

36
Q

Are very tiny sandwiches of shrimp paste and other dainty ingredients which are called canapes

A

English tea sandwiches

37
Q

Mean bread and butter table

A

Swedish smorgashord

38
Q

Tiny portions of raw fresh seafood placed on mound roe vinegar rice

A

Japanese sushi

39
Q

These appetizer include tinyeat balls creamy pink cod roe pasta

A

Greek mezes

40
Q

Anybfoodbitekbir combination of item placed on top of the spread

A

Garnish

41
Q

Are largely used in restaurants

A

Cold appetizer

42
Q

Is five star cold appetizer

A

Veggie pizza

43
Q

key ingreyfoe this one ate pack of softened cheese cream halk like of salad which are used to decorating like mirache whip and two tablespoons of sauce called worcesthine and one bully packet or potato chips

A

Red onion chips dip

44
Q

Mousse is a french word which literary means “foam” or forth

A

Cold savory mousses

45
Q

Savory item are poured unti very smooth

A

Base

46
Q

Gelotin is the binder used in a mousse

A

Binder

47
Q

Gives mousses their frothy texture

A

Aerator

48
Q

Savory or flavored water that either. Be sused as broths for kears poury fish and vege table entrees frozen as sorbets and granitas oxide conisters to create foam of various products

A

Savory water jellies and sorbets

49
Q

A delicacy made from the rose of a surgeon

A

Caviar

50
Q

Are items such a as mini quiches bruschetta and puff pastry envelopes stuffed with savory fillings

A

Hot appetizer

TLE QUIZ 01 (1 decks)

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