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MULTIPLE CHOICE: Read each statement carefully. Write the letter of the correct answer. Use CAPITAL letter.
41. A tiny appetizer or hors d’ oeuvres offered to guest seated at their tables either before or after they have ordered from the menu. It is an
opportunity to showcase an aspect of the chef’s cooking style and talent and to welcome the guest.
A. amuse bouche B. bruschetta C. hors d’ oeuvres D. petite salad
42. A process or technique of presenting any food item on a plate which makes it more appealing and tempting.
A. decorating B. garnishing C. plating D. placing
43. To achieve balance in plating, the following should be considered except_______.
A. color B. texture C. shape D. odor
44. Too small a plate makes an overcrowded, jumbled, messy appearance. Too large a plate makes the portions look skimpy.
A. The first statement is true while the second statement is false.
B. The first statement is false while the second statement is true.
C. Both statements are true.
D. Both statements are false.
45. The following are the fundamentals of plating except ________.
A. balance B. portion size C. arrangement D. table size
46. Why should we assemble canapés as close as possible to serving time?
A. To prevent sogginess of the base.
B. To prevent spoilage of the ingredients used.
C. To maintain the desired temperature of the canapés.
D. All of the above.
47. Why is alcohol being added in a liquid appetizer?
A. To make us tipsy.
B. To feel full.
C. To easily digest food.
D. To add flavor.
48. In order to stimulate the appetite of the diner, make sure that at least one of the ingredients of the appetizer is ______ in flavor.
A. sweet B. spicy C. salty D. sour
49. Cocktail appetizers should be served _______ to prevent the spoilage of the seafood ingredients.
A. hot
B. frozen
C. chilled
D. boiling
50. All appetizers should be served in ________ portion just enough to stimulate the appetite.
A. big
B. small
C. tiny
D. oversized
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