Deck 23: Hors Doeuvres

Question 1

Hors d'oeuvres are usually all of the following except __________.

A) small in size
B) bland in flavor
C) served before dinner
D) meant to stimulate the appetite

Answer 1

bland in flavor

Question 2

The literal meaning of the French term hors d'oeuvre is __________.

A) outside the work
B) before the main course
C) to heat up the appetite
D) in the hour before dinner

Answer 2

outside the work

Question 3

Which of the following is not a normal component of a canapé?

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

Answer 3

filling

Question 4

Canapé spreads often have sharp or spicy flavors in order to __________.

A) stimulate the appetites of those who eat them
B) mask the flavors of the leftovers from which they are often made
C) make diners more thirsty so that they will consume more expensive alcohol with their meals
D) dull the appetite so diners will eat less of the more expensive foods served later in the meal

Question 5

Which of the following is not true of hors d'oeuvre cocktails?

A) They are usually served piping hot.
B) They can be made of seafood or fruit.
C) They are usually served at the beginning of a meal.
D) They can be accompanied by a tart or tangy sauce.

Question 6

An hors d'oeuvre made of seafood, accompanied by a tart or tangy sauce, and served well-chilled, often on a bed of crushed ice, is a(n) __________.

A) crudité
B) canapé
C) cocktail
D) antipasto

Question 7

A crudité is a __________.

A) dip
B) raw vegetable
C) type of cocktail
D) pickled vegetable

Question 8

A dip has the proper consistency when it is __________.

A) thick enough to stick to the items used as dippers
B) not so thick that it cannot be scooped up without breaking the dipper
C) both of these
D) neither of these

Question 9

In which of the following cities are you most likely to find the most authentic antipasti?

A) Paris
B) Rome
C) Tokyo
D) Madrid

Question 10

Which of the following statements about butler-style service of hors d'oeuvres is false?

A) Hot and cold items should not be served on the same tray.
B) For attractive presentation, each tray should hold a large variety of different hors d'oeuvres.
C) Items presented on trays should be small enough to be eaten in one or two bites.
D) Cocktail napkins should be offered along with the hors d'oeuvres.

Question 11

Which type of caviar has the largest eggs?

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

Question 12

When caviar is labeled "malassol," it ______________________________ .

A) has the largest eggs
B) is made with relatively little salt
C) come from fish from the Baltic sea
D) comes from North American fish

Question 13

A characteristic of tapas is that they _____________________________.

A) are meant to be served with drinks
B) are originally from Spain
C) are often eaten from plates with a fork rather than by hand
D) all of these

Question 14

Which of the following is least likely to be served butler-style?

A) amuse bouche
B) canapés
C) raw vegetables with dips
D) bruschette

Question 15

Bruschetta might be defined as ________________ .

A) seafood cocktail
B) mixture of chopped tomato, seasonings, and olive oil
C) Italian-style garlic toast
D) hors d'oeuvres intended to be served with drinks

Question 16

If caviar is packaged without the name of a fish it comes from, that means it comes from ________________ .

A) sturgeon
B) salmon
C) whitefish
D) trout

Question 17

Canapés consist of three parts: base, spread, and garnish.

Question 18

Canapés should have a rich, mild flavor that is satisfying to the appetite.

Question 19

Canapés hold well and may be made a day in advance, placed on trays, covered, and held in the refrigerator until needed.

Question 20

Fruit cups served as cocktails should be sweet rather than tart.

Question 21

A crudité is a raw vegetable served as an hors d' oeuvre.

Question 22

Olives and beet pickles are examples of relishes.

Question 23

Sardines, ham, and pickled peppers are three examples of foods that can be served as antipasti.

Question 24

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-We have a blue cheese dip recipe that yields 1.5 liters of dip and requires 360 grams of cream cheese. Calculate the RCF to determine the amount of cream cheese needed for our desired yield of 5 liters of blue cheese dip. Round your answer to the nearest tenth.

Question 25

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-We have a blue cheese dip recipe that yields 1.5 liters of dip and requires 300 grams of cream cheese. How much cream cheese is needed for our desired yield of 7 liters of blue cheese dip?

Question 26

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-We have a blue cheese dip recipe that yields 1.5 liters of dip and requires 180 ml of mayonnaise. How much mayonnaise is needed for our desired yield of 3 liters of blue cheese dip?

Question 27

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-We have a blue cheese dip recipe that yields 1.5 liters of dip and requires 150 ml of milk. How much milk is needed for our desired yield of 5 liters of blue cheese dip?

Question 28

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-We have a blue cheese dip recipe that yields 1.5 liters of dip and requires 270 grams of cream cheese. Calculate the RCF to determine the amount of cream cheese needed for our desired yield of 10 liters of blue cheese dip.

Question 29

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-We have a blue cheese dip recipe that yields 1.5 quarts of dip and requires 12 ounces of cream cheese. Calculate the RCF to determine the amount of cream cheese needed for our desired yield of 5 quarts of blue cheese dip. Round your answer to the nearest tenth. ________________

Question 30

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-We have a blue cheese dip recipe that yields 1.5 quarts of dip and requires 10 ounces of cream cheese. How much cream cheese is needed for our desired yield of 7 quarts of blue cheese dip? Remember to round your answer to the nearest hundredth. ________________

Question 31

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-We have a blue cheese dip recipe that yields 1.5 quarts of dip and requires 6 ounces of mayonnaise. How much mayonnaise is needed for our desired yield of 3 quarts of blue cheese dip? ________________

Question 32

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-We have a blue cheese dip recipe that yields 1.5 quarts of dip and requires 5 fluid ounces of milk. How much milk is needed for our desired yield of 5 quarts of blue cheese dip? Remember to round your answer to the nearest hundredth. ________________

Question 33

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-We have a blue cheese dip recipe that yields 1.5 quarts of dip and requires 9 ounces of cream cheese. Calculate the RCF to determine the amount of cream cheese needed for our desired yield of 10 quarts of blue cheese dip. Round your answer to the nearest tenth. ________________