TLE 9 Q1 W7

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

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

The ______________are typically served before the meal even begins

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.

Make dips and spreads _______________ or in advance.

What type of Appetizer is being presented?

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.

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

Based on the given canape what is the base?

What are the 3 parts of a canape?

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

tend to indicate the beginning of the meal