1.

____ is made from animal or vegetable fat and may be used as a solid block for washing skin and clothes, as flakes
for washing delicate fabrics or as a powder for washing of soft fabrics.
a. Soapy detergent c. Sodium hydroxide
b. Acid cleaners d. Alkaline cleaners
2. ____ is used to soften water and remove light grease marks.
a. Sodium carbonate c. Sodium hydroxide
b. Sodium hypochlorite d. Alkaline cleaners
3. ____ is the process of reducing the number of microorganism present on a properly cleaned surface to a safe level.
a. Cleaning c. Disinfecting
b. Sanitizing d. Boiling
4. ____ are made of seafood or fruit, usually with a tart or tangy sauce.
a. Cocktail appetizer c. Hors D’ Oeuvres
b. Relishes/Crudites d. Canapes
5. ____ refers to small portions of highly seasoned foods. It is a combination of canapes, olives, stuffed celery, pickled
radishes, and fish.
a. Cocktail appetizer c. Hors D’ Oeuvres
b. Relishes/Crudites d. Canapes
6. ____ are made out of thin slices of bread in different shapes.
a. Cocktail appetizer c. Hors D’ Oeuvres
b. Relishes/Crudites d. Canapes
7. ____ are pickled item which are raw, crisp vegetables such as julienned carrots or celery sticks.
a. Cocktail appetizer c. Relishes/Crudites
b. Chips and dips d. Fresh fruits and vegetables
8. ____ are small portions and usually display the characteristics found in most salads.
a. Cocktail appetizer c. Petite salad
b. Chips and dips d. Fresh fruits and vegetables
9. ____ are popular accompaniments to potato chips, crackers, and raw vegetables.
a. Cocktail appetizer c. Petite salad
b. Chips and dips d. Fresh fruits and vegetables
10. ____ are variety of appetizers wherein the only requirement is that you keep everything small enough to be picked
up with the fingers and eaten with little mess.
a. Amuse Bouche c. Tapas
b. Finger foods d. Miscellaneous hors d’ oeuvres
11. ____ are variety of food both hot and cold served as appetizers.
a. Amuse Bouche c. Tapas
b. Finger foods d. Miscellaneous hors d’ oeuvres
12. ____ a small food item intended to be eaten with wine or other drinks usually in bars.
a. Amuse Bouche c. Tapas
b. Finger foods d. Miscellaneous hors d’ oeuvres
13. ____ a tiny appetizer or hors d’oeuvres offered to guest seated at their tables either before or after they have
ordered from the menu.
a. Amuse Bouche c. Tapas
b. Finger foods d. Miscellaneous hors d’ oeuvres
14. ____ is the thing that attract the eye.
a. Focal point c. Colors
b. The support d. Textures
15. ____ is a critical component of good food presentation, as well as eating.
a. Focal point c. Colors
b. The support d. Textures
16. ____ are used to create a ripple design in harder vegetables such as beets, carrots, cucumbers, potatoes, radishes,
and turnips.
a. Garnishing knives c. Twin curl cutter
b. Spiral slicer d. Food Decorator Tool
17. ____ is used to make decorative coiled-up spiral ribbons out of vegetables such as beets, carrots, cucumbers,
potatoes, or radishes.
a. Garnishing knives c. Twin curl cutter
b. Spiral slicer d. Food Decorator Tool
18. ____ used to remove the core and pips from an apple.
a. Apple cutter/corer c. Citrus zester
b. Decorating bag d. Hand grater
19. ____ a kitchen tool used to produce fine strips of citrus zester.
c. Apple cutter/corer c. Citrus zester
d. Decorating bag d. Hand grater
20. ____ a bag in the shape of a cone used to decorate cakes, cookies, and pastries.
e. Apple cutter/corer c. Citrus zester
f. Decorating bag d. Hand grater
21. ____ is used to grate cheese, vegetables, zests, and spices.
g. Apple cutter/corer c. Citrus zester
h. Decorating bag d. Hand grater