Cold Platters: Question Preview (ID: 3692)


Below is a preview of the questions contained within the game titled COLD PLATTERS: Cold Platters Is Culinary Arts I .To play games using this data set, follow the directions below. Good luck and have fun. Enjoy! [print these questions]


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Liner
a) bite-size, tasty food that is served before the meal b) adds visual interest and texture c) flavored butter, mustard, cream cheese, or mayonnaise; adds flavor, keeps base from getting soggy. d) hors d’oeuvres presented on platters from which each guest serves him or herself
Spreads
a) bite-size, tasty food that is served before the meal b) flavored butter, mustard, cream cheese, or mayonnaise; adds flavor, keeps base from getting soggy. c) hors d’oeuvres presented on platters from which each guest serves him or herself d) flavored butter, mustard, cream cheese, or mayonnaise; adds flavor, keeps base from getting soggy.
Cushion (topping or nourishing element)
a) bite-size, tasty food that is served before the meal b) flavored butter, mustard, cream cheese, or mayonnaise; adds flavor, keeps base from getting soggy. c) anything from sliced meat, shrimp, and cheese to veggie spreads. d) hors d’oeuvres presented on platters from which each guest serves him or herself
Platform (base)
a) Can be cracker, toasted crustless bread, thin slice fried/fresh bread, small pastry shells. b) bite-size, tasty food that is served before the meal c) hors d’oeuvres presented on platters from which each guest serves him or herself d) flavored butter, mustard, cream cheese, or mayonnaise; adds flavor, keeps base from getting soggy.
CanapГ©s
a) bite-size, tasty food that is served before the meal b) hors d’oeuvres presented on platters from which each guest serves him or herself c) flavored butter, mustard, cream cheese, or mayonnaise; adds flavor, keeps base from getting soggy. d) tiny, open-face sandwiches
Prepare/serve Guidelines- hors doeuvres
a) bite-size, tasty food that is served before the meal b) flavored butter, mustard, cream cheese, or mayonnaise; adds flavor, keeps base from getting soggy. c) keep each food item small; Prepare flavorful items that go well with other served foods; Make items d) hors d’oeuvres presented on platters from which each guest serves him or herself
Finger foods
a) bite-size, tasty food that is served before the meal b) A combination of plated items with enough hors d’oeuvres for one person. (About ten small food items c) hors d’oeuvres presented on platters from which each guest serves him or herself d) Consisting of one item (ex., a jumbo shrimp).
Hors d’oeuvre varies
a) A combination of plated items with enough hors d’oeuvres for one person. (About ten small food items b) bite-size, tasty food that is served before the meal c) Consisting of one item (ex., a jumbo shrimp). d) hors d’oeuvres presented on platters from which each guest serves him or herself
single-food hors d\\\'oeuvre
a) hors d’oeuvres presented on platters from which each guest serves him or herself b) Consisting of one item (ex., a jumbo shrimp). c) A combination of plated items with enough hors d’oeuvres for one person. (About ten small food items d) bite-size, tasty food that is served before the meal
Hors d’oeuvre-
a) Consisting of one item (ex., a jumbo shrimp). b) hors d’oeuvres presented on platters from which each guest serves him or herself c) A combination of plated items with enough hors d’oeuvres for one person. (About ten small food items d) bite-size, tasty food that is served before the meal
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TEACHERS / EDUCATORS
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