HCA 109- Chapter

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Chapter on hors douevres

Créé par

Brianna Bess

United States

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HCA 109- Chapter


HCA 109- ChapterVersion en ligne Chapter on hors douevres par Brianna Bess 1 Hors d’oeuvres are typically served on individual plates. Yes No 2 Butler or passed hors d’oeuvres are placed on tables for service. Yes No 3 Hot hors d’oeuvres are turned out by the hot line, while heated hors d’oeuvres may be turned out by the garde manger station. Yes No 4 Wrapped and rolled hors d’oeuvres are prepared the same way. Yes No 5 Skewered hors d’oeuvres are sometimes called “kebobs.” Yes No 6 A canapé consists of a base, a filling, and a garnish. Yes No 7 Glass trays are recommended for passed hors d’oeuvres. Yes No 8 Pastry hors d’oeuvres should be placed on a tray with a lettuce leaf liner. Yes No 9 Mixed trays consisting of several types of hors d’oeuvres are preferred for large events with many guests. Yes No 10 Tray décor is essential for every type of hors d’oeuvre. Yes No 11 Aperitifs are after-dinner drinks based on spirits or liqueurs. Yes No 12 When preparing a particular type of hors d’oeuvre, fabricate some pieces larger and other pieces smaller to enable guests to choose according to their appetites. Yes No 13 Paper doilies should be separated ahead of time. Yes No 14 Hors d’oeuvres should be mild tasting and subtly seasoned. Yes No 15 The French term for hors d’oeuvre is ferme la bouche. Yes No 16 Breaded, fried shrimp is an example of a heated hors d’oeuvre. Yes No 17 A spoon hors d’oeuvre is a morsel of food served in the bowl of an attractive spoon. Yes No 18 A smoked salmon-and-caviar canapé should be prepared by the slab method. Yes No 19 An hors d’oeuvre should be of the correct size to be eaten in one or, at most, two bites. Yes No 20 Today, crudités may be prepared with raw or lightly cooked vegetables. Yes No

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HCA 109- Chapter

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À propos de cette activité

Créé par

Téléchargez la version pour jouer sur papier

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HCA 109- ChapterVersion en ligne

par Brianna Bess

Hors d’oeuvres are typically served on individual plates.

Butler or passed hors d’oeuvres are placed on tables for service.

Hot hors d’oeuvres are turned out by the hot line, while heated hors d’oeuvres may be turned out by the garde manger station.

Wrapped and rolled hors d’oeuvres are prepared the same way.

Skewered hors d’oeuvres are sometimes called “kebobs.”

A canapé consists of a base, a filling, and a garnish.

Glass trays are recommended for passed hors d’oeuvres.

Pastry hors d’oeuvres should be placed on a tray with a lettuce leaf liner.

Mixed trays consisting of several types of hors d’oeuvres are preferred for large events with many guests.

Tray décor is essential for every type of hors d’oeuvre.

Aperitifs are after-dinner drinks based on spirits or liqueurs.

When preparing a particular type of hors d’oeuvre, fabricate some pieces larger and other pieces smaller to enable guests to choose according to their appetites.

Paper doilies should be separated ahead of time.

Hors d’oeuvres should be mild tasting and subtly seasoned.

The French term for hors d’oeuvre is ferme la bouche.

Breaded, fried shrimp is an example of a heated hors d’oeuvre.

A spoon hors d’oeuvre is a morsel of food served in the bowl of an attractive spoon.

A smoked salmon-and-caviar canapé should be prepared by the slab method.

An hors d’oeuvre should be of the correct size to be eaten in one or, at most, two bites.

Today, crudités may be prepared with raw or lightly cooked vegetables.