Question 1

When caviar is labeled "malassol," it ______________________________ .

Accepted Answer

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 
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 B

Question 2

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

Accepted Answer

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

Question 3

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

Accepted Answer

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

Question 4

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

Accepted Answer

A) True 
 B)False

Question 5

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

Accepted Answer

A) True 
 B)False

Question 6

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

Accepted Answer

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 
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 7

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) __________.

Accepted Answer

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

Question 8

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

Accepted Answer

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. 
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 9

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

Accepted Answer

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. 
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 10

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

Accepted Answer

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

Question 11

A crudité is a __________.

Accepted Answer

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

Question 12

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. ________________

Accepted Answer

The answer of Math (U.S.)
For each of the math questions,...

Question 13

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

Accepted Answer

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

Question 14

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.

Accepted Answer

The answer of Math (Metric)
For each of the math questions,...

Question 15

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?

Accepted Answer

The answer of Math (Metric)
For each of the math questions,...

Question 16

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?

Accepted Answer

1400 grams

Question 17

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

Accepted Answer

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

Question 18

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? ________________

Accepted Answer

The answer of Math (U.S.)
For each of the math questions,...

Question 19

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.

Accepted Answer

1800 grams

Question 20

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

Accepted Answer

A) True 
 B)False

Exam 23: Hors Doeuvres

When caviar is labeled "malassol," it ______________________________ .

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

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

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

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

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

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) __________.

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

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

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

A crudité is a __________.

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

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?

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?

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

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? ________________

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

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