Appetizers Chapter 9

NFEC Culinary Arts Appetizers Chapter 9 Name__________________________________
Completion
1. Appetizers stimulate the _________.

2. An appetizer may be in __________ or solid form.
3. Appetizers must be appealing in both flavor and ________.
4. Preparing sandwiches on a wood-topped table or cutting board prevents the bread from
_________.
5. Store canapés in the refrigerator covered with a (n) ______ until they are ready to be served.
6. Place trimmed bread for tea sandwiches on a(n) ________ before spreading.
7. _________ are small servings of highly seasoned foods.
8. ________ are food items prepared in attractive forms to enhance a food preparation.
9. Serve relishes covered with _________ for best results.
10. The ______ of a dip is based on the food item to be dipped.
11. Most dips are prepared with a (n) ___________ base.
12. Dips are kept refrigerated until approximately __________ minutes before serving.
13. ________ style bread sliced lengthwise us used in the preparation of canapés.
14. Relishes are usually served in a deep ____________ -shaped dish.
15. Spreads should be refrigerated until _________ minutes before serving.
16. Spreading sandwich bread with ________ or margarine improves the eating quality of
sandwiches.
17. In preparing salads, _________ means to lift or throw quickly.
18. A (n) __________ is a perforated metal disk that is placed in front of a knife or blade on a food
grinder.
Multiple Choice
1. A (n) _________ sandwich consists of two slices of bread, one on top of the other, with a filling
in the center.
A. combination B. closed C. open-face D. double-decker
2. _________ is not an appetizer commonly served in food service establishments
A. relish B. canapé C. soufflé D. petite salad
3. A (n) _________sandwich consists of two slices of bread, one on top of the other, with two
fillings in the center.
4. An egg wash is prepared by blending _________ eggs to each quart of milk.
A. two B. four C. six D. eight
5. A spatula is used to spread _________ when making sandwiches.
A. butter B. filling mixtures C. margarine D. all of the above
6. Tossing a salad should be done gently so the ingredients are not _______.
A. mashed B. crushed C. bruised D. torn
7. A(n) _________ sandwich consists of two slices of bread laid side by side on a plate with the
filling exposed on one or both sides.
A. Combination B. closed C. open-face D. double-decker
8. The crisp residue that remains after the grease has been cooked out of bacon is _______.
A. bits B. crunch C. snappings D. cracklings
9. Chop ________ on heavy paper applying light blows with a French knife.
A. vegetables B. relishes C. hard-boiled eggs D. lettuce
10. A sandwich consisting of three pieces of bread or toast and two fillings is a(n) _______
sandwich.
A. combination B. closed C. open-face D. double-decker
True-False
T F 1. Tea sandwiches are usually small, decorated double-decker sandwiches.
T F 2. Cocktails may consist of fruit, seafood, or juice.
T F 3. Seafood cocktails should be cut into large chunks to improve appearance.
T F 4. Hors d’oeuvres are only served hot.
T F 5. Hot canapés are prepared the same as cold canapés, but with less garnish.
T F 6. Crackers are most desirable than toasted bread when used as a base for canapés.
T F 7. Speed and neatness are the keys to success when preparing canapés.
T F 8. Preparing canapé spreads is an excellent way to use leftover food.
T F 9. Cheddar cheese is used to prepare cheese flowers.
T F 10.Slice canapé bread crosswise for faster production.
T F 11.Appearance is the most important quality of dips.
T F 12.The bread for a rolled sandwich should be compressed with a rolling pin for best results.
T F 13.Sandwich bread is often spread with butter or margarine to prevent moist fillings from
soaking through the bread.
T F 14. The term blend or blend thoroughly means to mix at least three ingredients together.
T F 15. Salad tossing is usually done with the hands when tossed in the dining room.
T F 16. Salad tossing should be done with a vigorous motion to avoid bruising the greens.
T F 17. Grapefruit sections can be purchased in cans or fresh in jars.
T F 18. Most dips are prepared with a mayonnaise base.
T F 19. Toasting the bread on both sides prevents a soggy canapé.
T F 20. For a smoother, creamier deviled egg mixture, mix the yolk paste by hand.
Activity
1. List five types of canapé spreads.

2.
3.
4.
__________________________________________________________________________________
_________________________________________________________________________________
5. List five hot hors d’oeuvres.

______________________________________________________________________________
______________________________________________________________________________
6. List five foods that could be served as relishes.

______________________________________________________________________________
______________________________________________________________________________
7. List five types of dips.

______________________________________________________________________________
______________________________________________________________________________
8. List three seafoods that could be served as cocktails.

______________________________________________________________________________
______________________________________________________________________________
9. List 5 petite salads.

______________________________________________________________________________
______________________________________________________________________________
10. List five types of fruit cocktails.

______________________________________________________________________________
______________________________________________________________________________
11. List five cold hors d’oeuvres.

______________________________________________________________________________
______________________________________________________________________________
Math – Multiplication
1. 7 x 4/9 ____________
2. 9x¾ ____________
3. 10 x 2/3 ____________
4. 16 x ¾ ____________
5. 5 x 2/3 ____________
6. 5 x 2/3 ____________
7. 8 x 3/7 ____________
8. 15 x 2/7 ____________
9. 18 x 5/6 ____________
10. 6 x 5/6 ____________

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NFEC Culinary Arts Appetizers Chapter 9 Name__________________________________

1. Appetizers stimulate the _________.

T F 1. Tea sandwiches are usually small, decorated double-decker sandwiches.

T F 2. Cocktails may consist of fruit, seafood, or juice.

T F 3. Seafood cocktails should be cut into large chunks to improve appearance.

T F 4. Hors d’oeuvres are only served hot.

T F 8. Preparing canapé spreads is an excellent way to use leftover food.

T F 9. Cheddar cheese is used to prepare cheese flowers.

T F 10.Slice canapé bread crosswise for faster production.

T F 11.Appearance is the most important quality of dips.

T F 18. Most dips are prepared with a mayonnaise base.

T F 19. Toasting the bread on both sides prevents a soggy canapé.

1. List five types of canapé spreads.

5. List five hot hors d’oeuvres.

6. List five foods that could be served as relishes.

7. List five types of dips.

8. List three seafoods that could be served as cocktails.

9. List 5 petite salads.

10. List five types of fruit cocktails.

11. List five cold hors d’oeuvres.

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