Theory 3

Front 1

List four components of the canapé

Back 1

Base, spread, body, garnish.

Front 2

Define hors d'oeuvres a la francaise

Back 2

Served in oblong dishes

Front 3

Describe the difference between hors d'oeuvres and appetizers

Back 3

Hors d'oeuvres; small portions that are served in a separate location and separate from the main menu.

Appetizers; small portions of a very flavorful food or drink used to stimulate the appetite at the beginning of the meal.

Starter, opener, first course

Front 4

Four main categories of hors d'oeuvres

Back 4

Canapé, spoons, a la francaise, verrines

Front 5

What does crudités mean?

Back 5

Eaten raw/sticks of raw vegetables served with at least two dips.

Front 6

What three purposes does the spread in a canapé provide.

Back 6

Flavor, moisture, acts as glue, creates a fat barrier to prevent base from becoming soggy.

Front 7

Two types of spread on canapés

Back 7

Compound butter, cream cheese and compound butter 50-50

Front 8

Two products from Pate a choux

Back 8

Carolines; mini eclairs

Petit Choux; mini rounds

Front 9

List two different shapes from items with pastry dough

Back 9

Tartlet; round

Barquetes: boat

Front 10

What are composed hors d'oeuvres?

Back 10

Hors d'oeuvres made from two or more components

Front 11

What are Three different types of sandwiches

Back 11

Finger, tea, fancy

Front 12

What is caviar according to the USDA?

Back 12

Any single salted egg

Front 13

List the quality factors that one should look for when purchasing caviar

Back 13

Smell, not broken, separated, no off-color, Crisp and pops, shiny

Front 14

True caviar must be from what

Back 14

The Caspian Sea, from Sturgeon

Front 15

If provided from other fish what fish would produce caviar?

Back 15

Salmon, lump fish, domestic Sturgeon, white fish, paddlefish, Monk fish

Front 16

Give two reasons why caviar is so rare and expensive.

Back 16

Rarity, size of the fish, age and ratio.

Front 17

Give a description of how caviar is produced

Back 17

1.remove fish from water alive

2.remove eggs from alive fish

3.roe pressed over sieve, rinse in fresh cold water

4. Grade, sort, package

Front 18

What does the word "molossal" mean?

Back 18

Little salt

Front 19

List top three quality of caviar by color

Back 19

1. Beluga (blue)

2. Osetra (yellow/golden)

3. Sevruga (red)

Front 20

What is pressed caviar?

Back 20

Broken caviar, paste, more intense taste, over ripe eggs.

Front 21

What material should not be used with caviar?

Back 21

Silver should not be used.

You should use mother of pearl or bone.