TLE 9

What do you call the finger food items served to whet the appetite?

• appetizer

• meal

• soup

• all of the above

Which of the following classification of appetizers include small open-faced sandwiches of different shapes, using small pieces of crackers spread with a finely chopped egg and ham?

• assorted chips, nuts, cheese, pickles

• bread and pastries    

• canapés

• meat appetizer

Examples of this kind of hors d’ oeuvres are cubed cheeses, cubed ham or sausages, and chilled foods, fruits, vegetable, and canapés. What kind of hors d’ oeuvres is this?

• meat hors d’ oeuvres

• cold hors d’ oeuvres

• hot hors d’ oeuvres

• all of the above

Examples of this kind of hors d’ oeuvres are cubed sandwiches, chicken lollipops, crab tangon, onion rings, calamares, and baked mussels. What kind of hors d’ oeuvres is this?

• meat hors d’ oeuvres

• cold hors d’ oeuvres

• hot hors d’ oeuvres

• all of the above

  Which of the following is an example of hot hors d’ oeuvres?

• aspics

• fruits

• quiche lorraine

• vegatables

What is the third course in French menus? It is usually meat, fish, and poultry.

• appetizer       

• complete course        

• entrée

• meal

What do you call a compound butter flavored with lemon juice and chopped parsley or other herbs?

• butter d’hotel

• maitre d’hotel

• maitre d’hotel butter

• all of the above

Which of the following is the use of egg?

• it is used as a leavening agent for baked products

• it is used as thickening agent for sauces

• it is used as an emulsifying agent

• all of the above

Which of the following principles of starch cookery refers to subjecting it to dry heat as in toasting of bread?

• dextrinization

• gelatinization

• syneresis

• weeping

What principle of starch cookery occurs when starch is heated with water?

• dextrinization

• gelatinization

• syneresis

• weeping