TLE 9 Q1 W7

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

Make dips and spreads _______________ or in advance.

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

The ______________are typically served before the meal even begins

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

Based on the given canape what is the base?

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.

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

Complete the statement. When deciding to make hot and cold appetizers, you may consider. "Don’t be afraid to serve exotic or__________ appetizer"

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

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

What are the 3 parts of a canape?

tend to indicate the beginning of the meal

What type of Appetizer is being presented?

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