Hors D’ Oeuvres Aspic & Chaud-froid Quiz!
(97).jpg "Hors D Oeuvres Aspic & Chaud-froid Quiz!")
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- 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
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