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Cold Platters II
Test Description: Same
Instructions: Answer all questions to get your test result.
1) Making Canapes
A
Cut bread into basic geometric shapes and toast lightly; Cover with spread; add liner; Add toppings;
B
Platform (base); Cushion; spreads; Liner; Garnish.
C
Cut bread lengthwise; Cut crust; use spread;fill; roll tightly; refrigerate; cut into 1/2 piece
D
CanapГ©s parts
2) Rolled Sandwiches
A
Platform (base); Cushion; spreads; Liner; Garnish.
B
Cut bread lengthwise; Cut crust; use spread;fill; roll tightly; refrigerate; cut into 1/2 piece
C
Cut bread into basic geometric shapes and toast lightly; Cover with spread; add liner; Add toppings;
D
CanapГ©s parts
3) cruditГ©s
A
Platform (base); Cushion; spreads; Liner; Garnish.
B
Platters of raw sliced veggies served with dips
C
Cut bread lengthwise; Cut crust; use spread;fill; roll tightly; refrigerate; cut into 1/2 piece
D
Cut bread into basic geometric shapes and toast lightly; Cover with spread; add liner; Add toppings;
4) CanapГ©s parts
A
Cut bread lengthwise; Cut crust; use spread;fill; roll tightly; refrigerate; cut into 1/2 piece
B
Platform (base); Cushion; spreads; Liner; Garnish.
C
Cut bread into basic geometric shapes and toast lightly; Cover with spread; add liner; Add toppings;
D
cruditГ©s
5) Garnish
A
Platform (base); Cushion; spreads; Liner; Garnish.
B
Should be made of edible items even if not eaten
C
Platters of raw sliced veggies served with dips
D
add both eye appeal and nutritive value.
6) Centerpiece
A
Platters of raw sliced veggies served with dips
B
Platform (base); Cushion; spreads; Liner; Garnish.
C
add both eye appeal and nutritive value.
D
Should be made of edible items even if not eaten
7) Serving portions
A
May include meat with fruit, meat with cheese, or meat with fruit and cheese. Some include raw or ma
B
cold meats, assorted cheeses, olives, marinated veggies, and fruits.
C
Come from main dish such as slices of meat (3oz) from a roast or slices of cheese (1oz).
D
Can be prepared for main course for lunch buffet or dessert course for dinner buffet.
8) Fruit & Cheese trays
A
cold meats, assorted cheeses, olives, marinated veggies, and fruits.
B
May include meat with fruit, meat with cheese, or meat with fruit and cheese.
C
Can be prepared for main course for lunch buffet or dessert course for dinner buffet.
D
add both eye appeal and nutritive value.
9) Combination Trays
A
Can be prepared for main course for lunch buffet or dessert course for dinner buffet.
B
May include meat with fruit, meat with cheese, or meat with fruit and cheese.
C
cold meats, assorted cheeses, olives, marinated veggies, and fruits.
D
add both eye appeal and nutritive value.
10) Antipasto trays
A
May include meat with fruit, meat with cheese, or meat with fruit and cheese.
B
cold meats, assorted cheeses, olives, marinated veggies, and fruits.
C
Can be prepared for main course for lunch buffet or dessert course for dinner buffet.
D
add both eye appeal and nutritive value.
*select an answer for all questions
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