tle cookery appetizers

    Cards (39)

    • What are bite-size open-faced sandwiches called?
      Canapés
    • What are the three main parts of a canapé?
      Base, spread, and topping/garnish
    • What is the base of a canapé typically made from?
      Bread, toast, or pastry
    • Why are fresh fruits and vegetables considered simple appetizers?
      They provide an attractive appearance, fragrance, appealing taste, and delicious flavor
    • What should be avoided when selecting fruits for appetizers?
      Fruits that are drippy or messy
    • What is a cocktail appetizer typically made of?
      Seafood or fruit served chilled with a flavorful sauce
    • How are hors d'oeuvres typically served?
      On individual plates when guests are seated or passed around on a platter
    • What are canapés made from?
      Thin slices of bread
    • What are the suggestions for bases of canapés?
      Bread cutouts, toast cutouts, crackers, Melba toast, tortilla chips, tiny biscuits, polenta cutouts, miniature pancakes
    • What are the three types of spreads for canapés?
      • Flavored butter
      • Flavored cream cheese
      • Meat or fish salad spreads
    • What food items can be used to garnish canapés?
      • Vegetables (e.g., radish slices, pickled onions)
      • Fish (e.g., smoked salmon, shrimp)
      • Meats (e.g., tuna flakes, salami)
      • Cheese and sliced hard-boiled egg
    • What are larger canapés called?
      Zakuskis
    • What are crudités?
      Raw, crisp vegetables served as appetizers
    • What are the two categories of relishes?
      1. Raw vegetables with dips (crudités)
      2. Pickled items (e.g., cucumber pickles, olives)
    • What is antipasto?

      An Italian appetizer that includes cured meats, seafood, cheeses, and vegetables
    • What is bruschetta?
      A slice of Italian bread that is toasted and topped with various ingredients
    • What is a tapa?

      A small food item intended to be eaten with wine or other drinks
    • What are some examples of cocktail appetizers?
      • Oysters and clams on the half shell
      • Shrimps
      • Crab meat
      • Lobster
      • Firm flaked white fish
    • What are the guidelines for assembling canapés?
      1. Good mise en place is essential
      2. Assemble close to serving time
      3. Select harmonious flavor combinations
      4. Ensure at least one ingredient is spicy
      5. Use high-quality ingredients
    • What is caviar?

      Salted roe of the sturgeon
    • What is an amuse bouche?

      A tiny appetizer offered to guests seated at their tables
    • A small serving of highly seasoned food
      • a
      • appetizer
    • What are aperitifs?
      Liquid appetizers that typically contain alcohol
    • When did the term "appetizer" start being used in the Americas and England?

      In the 1860s
    • How did the role of appetizers change by the twentieth century?
      • They became a precursor to the main course
      • Previously served between the main course and dessert
    • What is unique about Filipino appetizers?
      • Known for using hands to eat small finger foods
      • Can include fish, meat, nuts, and chips
    • cocktail: made of seafood/fruit. usually chilled with flavorful sauce
    • hors d'oeuvres: combination of canapés, olives, stuffed celery, pickled radishes, and fish.
      served on individual plate when guests are seated. placed on a platter and passed around
    • canapé: made out of thin slices of bread in different shapes
    • relishes/crudités: pickled item which are raw, crisp vegetables, such as julienne carrots or celery sticks
    • petite salad: small portions of appetizers, usually display characteristics found in most salad
    • chips and dips: popular accompaniments to potato chips, crackers, and raw vegetables
    • fresh fruits and vegetables: simplest appetizer
    • anything smaller: varieties or appetizers wherein the only requirement is that you can keep everything small enough to be picked up with the fingers and eaten with little mess
    • topping and garnish: made from finely chopped meat or fish that are spreadable
    • spread: placed on top of the base (canapé) so the garnish sticks to it without falling off
    • base: holds the spread and garnish
    • raw vegetables with dips: crudités
    • pickled items: variety of items like cucumber pickles, olives, watermelon pickles, pickled peppers, spiced beets, and others presented fruits and vegetables