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.

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5. List five hot hors d’oeuvres.

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

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7. List five types of dips.

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

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9. List 5 petite salads.

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10. List five types of fruit cocktails.

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11. List five cold hors d’oeuvres.

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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 ____________