Deck 34: Custards, Creams, Frozen Desserts Sauces

Question 1

A product labelled caviar is the roe of:

A)sturgeon
B)lumpfish
C)salmon
D)any of the above

Answer 1

A

Question 2

The caviar with medium-sized eggs that are golden yellow to brown and considered by some to be the best are:

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

Answer 2

C

Question 3

The boat-shaped savoury shell that is filled and served as a canapé is a:

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

Answer 3

A

Question 4

What are the components of a canapé?

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

Question 5

What is one of the greatest sanitation hazards when making sandwiches?

A)high-protein foods
B)keeping hot foods hot and cold foods cold
C)frequent handwashing
D)cross-contamination

Question 6

Which of the following are characteristic of sevruga caviar?

A)largest and most fragile eggs
B)small and very crisp eggs,natural golden yellow
C)small eggs,light to dark grey in colour
D)medium-sized eggs,golden yellow to brown,considered the best

Question 7

Raw or cooked fish and zushi rolled in nori is referred to as:

A)kapamaki
B)nigiri
C)inari
D)norimaki

Question 8

Raw fish served on seasoned rice is known as:

A)inari zushi
B)fukusa zushi
C)nigiri sushi
D)sashimi

Question 9

What is the seasoned rice that cooked or raw fish is served on or rolled in?

A)zushi
B)sashimi
C)inari
D)sushi

Question 10

What is the main difference between a dip and a dressing?

A)dips are thicker
B)dressing use different ingredients
C)there is no difference
D)dips are thinner

Question 11

Which of the following are characteristics of beluga caviar?

A)largest and most fragile egg
B)medium-sized eggs,golden yellow to brown,considered the best
C)small and very crisp eggs,natural golden yellow
D)small eggs,light to dark grey in colour

Question 12

Which of the following is an example of a cold closed sandwich?

A)club
B)muffaletta
C)reuben
D)tea

Question 13

Which of the following is an example of a deep-fat fried sandwich?

A)Monte Cristo
B)po'boy
C)gyro
D)French dip

Question 14

The best choice for making a wrap is a:

A)croissant
B)tortilla
C)pita
D)crusty French roll

Question 15

The most expensive caviar is:

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

Question 16

Which of the following are attributes of canapés?

A)only one or two bite
B)visually attractive
C)flavourful,well seasoned
D)all of the above

Question 17

Flavoured butter is a sandwich's:

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

Question 18

Which of the following are characteristics of osetra caviar?

A)small and very crisp eggs,natural golden yellow
B)largest and most fragile eggs
C)medium-sized eggs,golden yellow to brown,considered the best
D)small eggs,light to dark grey in colour

Question 19

Which of the following is not a guideline for preparing hors d'oeuvre?

A)small,3-4 bites
B)flavourful and well-seasoned
C)visually attractive
D)complement the flavours of the meal to follow

Question 20

The hors d'oeuvre described as a tiny open-faced sandwich is a(n):

A)appetizer
B)toast
C)tapas
D)canapé

Question 21

All the ingredients in a hot closed sandwich should be completely cooked before assembly.

Question 22

Hors d'oeuvre are the first course at a formal dinner party.

Question 23

An assortment of raw vegetables served with dips is called:

A)crudités
B)relish
C)vegetable sticks
D)raw veggies

Question 24

What are two examples of vegetable purées used as sandwich spreads?

Question 25

Corned beef,sauerkraut,swiss cheese,and Thousand Island dressing are the filling for a grilled:

A)Clubhouse sandwich
B)Monte Cristo sandwich
C)Reuben sandwich
D)Muffaletta sandwich

Question 26

A sandwich should be cut into small pieces for service if it is served hot.

Question 27

Sandwiches can be served at any meal and are a good way to demonstrate the chef's creativity.

Question 28

Smørbrød is a term for cold open-faced sandwiches.

Question 29

Slices of firm vegetables can be used as the base of canapés.

Question 30

Pizza is a form of a sandwich.

Question 31

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

Question 32

The methods used in mayonnaise- and sour cream-based dips are identical to those for making mayonnaise-based salad dressings.

Question 33

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

Question 34

Spinach and feta wrapped in phyllo and baked describes:

A)rumaki
B)hummus
C)satay
D)spanakopita

Question 35

Sandwiches commonly contain more than a single filling.

Question 36

Miniature versions of the traditional egg roll are:

A)dumplings
B)gyosa
C)won ton skins
D)perogies

Question 37

Sandwiches must be composed of two pieces of bread with a spread and a filling.

Question 38

Caviar refers to the salted roe of sturgeon.

Question 39

When serving hors d'oeuvre one hour before dinner,how many pieces per person should there be?

A)3
B)4 or 5
C)3 to 5
D)unlimited

Question 40

A portion scoop is useful for preparing egg or tuna salad sandwiches.

Question 41

The purpose of the spread in sandwiches is to add ____________,_____________,and _____________.
ESSAY: Write your answers in the space provided or on a separate sheet of paper.

Question 42

Flying fish roe is also known as_________________.

Question 43

Name five pieces of equipment or hand tools useful for preparing cold deli sandwiches.

Question 44

What is the sushi seasoning made from a root that resembles horseradish?

Question 45

How are hot closed sandwiches,such as hamburgers,usually presented to the diner?

Question 46

What does hors d'oeuvre mean?

Question 47

What type of sandwich is not held in the hand?

Question 48

How many hors d'oeuvre pieces,per person,should you prepare for a one-hour cocktail party?

Question 49

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

Question 50

Hot dips are often served in _______ ____________.

Question 51

Most of the world's caviar comes from the __________ ____________ and is imported from _____________ and _______________.

Question 52

What is the purpose of hors d'oeuvre?