Deck 30: Principles of the Bakeshop

Question 1

Which of the following is a canapé spread made with cooked chick peas?

A) falafel
B) hummus
C) tahini
D) all of the above

Answer 1

B

Question 2

Which of the following vegetables is usually not blanched for crudités?

A) green beans
B) carrots
C) green onions
D) broccoli

Answer 2

C

Question 3

Which of the following is NOT a guideline for preparing hors d'oeuvres?

A) complement the flavors of the meal to follow
B) small, 2-3 bites
C) visually attractive
D) flavorful and well-seasoned

Answer 3

B

Question 4

Caviar refers to the salted roe of sturgeon.

Question 5

What does hors d'oeuvre mean?

Question 6

What are the components of a canapé?

A) base, spread, filling
B) base, spread, garnish
C) base, spread, filling, garnish
D) base, spread

Question 7

What is the boat-shaped savory dough shell that is filled and served as a canapé?

A) tartlet
B) profiterole
C) barquette
D) rumaki

Question 8

What temperature should rice be kept at when preparing Japanese raw fish dishes?

A) room temperature
B) just below freezing
C) 41°F or lower
D) any of the above

Question 9

Give an example of an hors d'oeuvre appropriate for serving at an informal dinner.

Question 10

How are stuffed wontons cooked?

A) steamed
B) deep-fried
C) pan-fried
D) all of the above

Question 11

Which of the following are NOT used to make wrapped hors d'oeuvre?

A) filo
B) phyllo
C) wonton
D) none of the above

Question 12

What is the shredded dough used in Middle Eastern countries to make hors d'oeuvres and other specialties?

A) blini
B) phylloni
C) rumaki
D) kataifi

Question 13

Canapés should always be made as close to service time as possible.

Question 14

Which of the following is the best garnish for a canapé spread with live pâté?

A) truffle slice
B) sliced radish
C) caviar
D) capers

Question 15

What is the caviar considered by some to be the best, with medium-sized eggs, golden yellow to brown?

A) pressed
B) sevruga
C) osetra
D) beluga

Question 16

Dips are thicker versions of salad dressing.

Question 17

The term malassol indicates caviar that is processed with little salt.

Question 18

What are crudités usually served with?

A) caviar
B) hard-cooked eggs
C) dip
D) smoked salmon

Question 19

What is the only way you should serve lumpfish caviar?

A) with lemon
B) with bone utensils
C) as a garnish
D) on small toasts

Question 20

What is the term used to describe the snacks and small dishes served before a traditional meal in Russia?

Question 21

What should you do to ensure that hot hors d'oeuvres are served at the correct temperature?

Question 22

Describe the ways that bread can be sliced when making canapés.

Question 23

What can be done to keep bread from getting soggy when making canapés?

Question 24

What is the purpose of an hors d'oeuvre?

Question 25

What is the name of the Italian toasted bread that is grilled then brushed with olive oil?