The ______________are typically served before the meal even begins

It consists of shrimps, smoked beef, poached egg, Spanish sardines and Lettuce. The sauce can be served at the side. A. Ala carte  B. Grison platter C. Hors d’oeuvres  D. plate of hors d’oeuvres

This should stimulate appetite, and therefore should always be served at the first course on the menu.

can be served in special portioned platters with dishes or even from a serving cart.

This is a well-presented platter with a limited choice of simple or more expensive foods. The basic rule is “small quantity, but big in quality” and at the same time attractively served.

It may consist of cold meat, such as ham, smoked beef, peppered ham. The sauce can be served at the side. A. cold hors d’oeuvres  B. Grison platter  C. hot hors d’oeuvres D. plate of appetizer

What are the 3 parts of a canape?

What type of cold hors d'oeuvres is being presented?

Make dips and spreads _______________ or in advance.

What type of Appetizer is being presented?

is a well-presented platter with a limited choice of simple or more expensive foods.

Based on the given canape what is the base?