Hors D’ Oeuvres Aspic & Chaud-froid Quiz!

21 Questions | Total Attempts: 617

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Hors D Oeuvres Aspic & Chaud-froid Quiz!

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Questions and Answers
  • 1. 
    The two most common ways of serving hors d’oeuvres are?
    • A. 

      Static or Cyclic menu

    • B. 

      Buffet or Dinning Style

    • C. 

      Bevus or Butler Style

    • D. 

      Buffet or Butler Style

  • 2. 
    Canapés are?
    • A. 

      Hot and cold sandwiches.

    • B. 

      Spring rolls made with a vegetable filling.

    • C. 

      Bite-size open-faced sandwiches.

    • D. 

      Aspic forcemeats.

  • 3. 
    Canapé spreads may be as simple as?
    • A. 

      Garlic essence.

    • B. 

      Butter or softened cream cheese spreads.

    • C. 

      Anchovy mince.

    • D. 

      Korsh Mustard and Horse Radish.

  • 4. 
    Sharp or spicy flavors in making canapes are better for 
    • A. 

      Stimulating the appetite.

    • B. 

      Stimulating the senses.

    • C. 

      Complimenting the taste and flavor of fish and seafood.

    • D. 

      Eliminating strong flavors of fish and seafood.

  • 5. 
    The spread of a canapes should be thick enough to cling well to the base so that
    • A. 

      The spread will make the canapes more attractive.

    • B. 

      The spread will not make the bread soggy.

    • C. 

      There will be a better mouth feel to the canapes .

    • D. 

      The garnish sticks to it without falling off.

  • 6. 
    The garnish of a canapé is 
    • A. 

      A heavy spread.

    • B. 

      A creamy sauce.

    • C. 

      Any food item or combination of items placed on top of the spread.

    • D. 

      Any flavored oil to give an attractive appeal to the dish.

  • 7. 
    A group of appetizers made of seafood or fruit, usually with a tart or tangy sauce.
    • A. 

      Hors d Oeuvres

    • B. 

      Cocktails

    • C. 

      Canapés

    • D. 

      Aspics

  • 8. 
    The term relish covers two categories of foods:
    • A. 

      Cured meats and Eggs.

    • B. 

      Cream or Sugar.

    • C. 

      Tomatoes and Lettuce.

    • D. 

      Raw vegetables and Pickled items.

  • 9. 
    What are crudités?
    • A. 

      Raw vegetables served with an appropriate dip.

    • B. 

      Taco shells served with salsa.

    • C. 

      Bread with melted cheese.

    • D. 

      Small pastry puffs filled with bound salads.

  • 10. 
    A Roman garlic bread consisting of a slice of Italian bread that is toasted, rubbed with crushed garlic, and drizzled with olive oil.
    • A. 

      Roman toast

    • B. 

      Bruschetta

    • C. 

      Apicus

    • D. 

      Pizza

  • 11. 
    Most canapés consist of three parts
    • A. 

      Base, Spread, Garnish

    • B. 

      Bread, Spread, Filling

    • C. 

      Raw Vegetable, Spread, Toppings

  • 12. 
    Canapes spreads may be divided into three basic categories, as follows:
    • A. 

      Clarified Butter, Rendered Pork, Salad Spreads

    • B. 

      Butter compound, Cheese Sauce, Garlic Paste

    • C. 

      Flavored Butters, Flavored Cream Cheese, Meat or Fish Salad Spreads

  • 13. 
    Food items that may be used alone or in combination to decorate canapés:
    • A. 

      Meats

    • B. 

      Vegetables, Pickles, and Relishes

    • C. 

      Fish and Shellfish

  • 14. 
    What are Tapas?
    • A. 

      A small food item intended to be eaten with wine or other drinks, usually in taverns and bars.

    • B. 

      The Spanish term literally means “Tin Foil.”

    • C. 

      A famous Filipino dish eaten with egg and garlic rice.

  • 15. 
    What is aspic?
    • A. 

      Clarified stock that contains enough gelatin to solidify when cold.

    • B. 

      Consumme' mixed with gelatin powder.

    • C. 

      Brown stock that is concentrated.

    • D. 

      Collagen in liquid form.

  • 16. 
    Chaud-Froid is 
    • A. 

      A clear stock that is mixed with heavy cream.

    • B. 

      A white sauce made of a collie and anise.

    • C. 

      A white sauce containing enough gelatin to set like an aspic.

  • 17. 
    Forcemeat may be defined as 
    • A. 

      A filling of lean slabs of meat baked in a terrine mold.

    • B. 

      A mixture of seasoned, ground meats used as a stuffing or filling.

    • C. 

      The French word farce, which means “stuffing.”

  • 18. 
    Straight forcemeat is
    • A. 

      A form of sausage meat, except the grind is generally, but not always, finer.

    • B. 

      A portion of the meat is seared, and thus partially cooked, and cooled before it is ground.

    • C. 

      Consists of white meat (usually poultry or veal) or seafood processed to a purée and combined with heavy cream and egg.

  • 19. 
    A basic straight forcemeat consists of the following:
    • A. 

      50 to 65 percent lean meat 35 to 50 percent fat Seasonings

    • B. 

      80 to 20 percent lean meat Bread flour Eggs

    • C. 

      90 to 10 percent lean meat Eggs Liver

  • 20. 
    Terrines and pâtés are baked forcemeats, but is the difference of the two?  
    • A. 

      A terrine is baked in an earthenware dish and pâté’ indicates products baked with a crust.

    • B. 

      A terrine is a forcemeat baked with a crust and a pâté is baked in an earthenware dish.

    • C. 

      Terrines and pâtés are baked forcemeats cooked with liver.

    • D. 

      Answer option4

  • 21. 
    Which performer sang the song 'One Drop' ?
    • A. 

      Ziggy Marley

    • B. 

      Bob Marley

    • C. 

      Robert Marley

    • D. 

      Blakdyak