Question 1

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

Accepted Answer

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

Question 2

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

Accepted Answer

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

Question 3

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

Accepted Answer

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

Question 4

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

Accepted Answer

A) True 
 B)False

Question 5

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

Accepted Answer

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

Question 6

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

Accepted Answer

A) True 
 B)False

Question 7

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

Accepted Answer

A) True 
 B)False

Question 8

Flying fish roe is also known as_________________.

Accepted Answer

The answer of Flying fish roe is also known as_________________....

Question 9

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

Accepted Answer

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

Question 10

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

Accepted Answer

3-5 per person,depen

Question 11

Flavoured butter is a sandwich's:

Accepted Answer

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

Question 12

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

Accepted Answer

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

Question 13

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

Accepted Answer

A) True 
 B)False

Question 14

Which of the following are characteristic of sevruga caviar?

Accepted Answer

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 
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 15

What type of sandwich is not held in the hand?

Accepted Answer

hot open-f

Question 16

Which of the following are attributes of canapés?

Accepted Answer

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

Question 17

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

Accepted Answer

A) appetizer 
B) toast 
C) tapas 
D) canapé 
A) appetizer 
B) toast 
C) tapas 
D) canapé

Question 18

The best choice for making a wrap is a:

Accepted Answer

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

Question 19

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

Accepted Answer

A) True 
 B)False

Question 20

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

Accepted Answer

Caspian Se

Exam 34: Custards, Creams, Frozen Desserts Sauces

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

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

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

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

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

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

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

Flying fish roe is also known as_________________.

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

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

Flavoured butter is a sandwich's:

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

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

Which of the following are characteristic of sevruga caviar?

What type of sandwich is not held in the hand?

Which of the following are attributes of canapés?

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

The best choice for making a wrap is a:

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

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

Professionalism

Food Safety and Sanitation

Menus and Recipes

Tools and Equipment

Knife Skills

Flavors Flavorings

Dairy Products

Mise En Place

Principles of Cooking

Stocks and Sauces

Soups

Principles of Meat Cookery

Beef

Veal

Lamb

Pork

Poultry

Game

Fish Shellfish

Eggs Breakfast

Vegetables

Potatoes, Grains and Pasta

Healthy Cooking

Salads and Salad Dressings

Fruits

Sandwiches

Charcuterie

Hors Doeuvre and Canapés

Principles of the Bakeshop

Quick Breads

Yeast Breads

Pies, Pastries and Cookies

Cakes and Frostings

Plate Presentation

Buffet Presentation

Filters

Most of the world's caviar comes from the ____ and is imported from _ and _________.