Question 1

Blinis are often served with

Accepted Answer

A) artichoke crab dip 
B) fresh cut vegetables 
C) caviar 
D) dim sum 
A) artichoke crab dip 
B) fresh cut vegetables 
C) caviar 
D) dim sum C

Question 2

Sate is grilled or

Accepted Answer

A) pan fried 
B) baked 
C) stir-fried 
D) broiled 
A) pan fried 
B) baked 
C) stir-fried 
D) broiled D

Question 3

Describe a method used to determine if a mollusk is still alive?

Accepted Answer

Tap lightly on the shells, if they close they are still alive.

Question 4

Raw clam meat should have a firm texture and _________ in color.

Accepted Answer

A) gray 
B) tan 
C) pink 
D) orange 
A) gray 
B) tan 
C) pink 
D) orange

Question 5

Explain the differences between appetizers or hors d'oeuvre, according to this text.

Accepted Answer

Appetizers are served as the f

Question 6

Which of the following ingredients is NOT found on a typical antipasto plate?

Accepted Answer

A) bresaola 
B) marinated vegetables 
C) truffles 
D) olives 
A) bresaola 
B) marinated vegetables 
C) truffles 
D) olives

Blinis are often served with

Sate is grilled or

Describe a method used to determine if a mollusk is still alive?

Raw clam meat should have a firm texture and _________ in color.

Explain the differences between appetizers or hors d'oeuvre, according to this text.

Which of the following ingredients is NOT found on a typical antipasto plate?

Introduction to the Cold Kitchen

Sanitation and Safety

Basic Equipment

Flavorings

Produce, Legumes, and Grains

Proteins in the Cold Kitchen

Canapes

Sandwiches

Cold Soups

Salad Basics

Side Salads

Main-Course Salads

Dressings

Cold Sauces, Dips, Aioli, Salsas, Relishes, and Chutneys

Curing, Smoking, Marinating, Drying, and Pickling

Basic Charcutèrie

Buffets

Catering

Decorating Workthe Heart of the Garde Manger

Preparing for Culinary Competitions

Filters

Exam 8: Appetizers

Blinis are often served with

Sate is grilled or

Describe a method used to determine if a mollusk is still alive?

Raw clam meat should have a firm texture and _________ in color.

Explain the differences between appetizers or hors d'oeuvre, according to this text.

Which of the following ingredients is NOT found on a typical antipasto plate?

Introduction to the Cold Kitchen

Sanitation and Safety

Basic Equipment

Flavorings

Produce, Legumes, and Grains

Proteins in the Cold Kitchen

Canapes

Sandwiches

Cold Soups

Salad Basics

Side Salads

Main-Course Salads

Dressings

Cold Sauces, Dips, Aioli, Salsas, Relishes, and Chutneys

Curing, Smoking, Marinating, Drying, and Pickling

Basic Charcutèrie

Buffets

Catering

Decorating Workthe Heart of the Garde Manger

Preparing for Culinary Competitions

Filters