____ 1. Which of the following does not belong to the group ?

a. bologna b. anchovies c. sardines d. tuna

____ 2. Which of the following could NOT be best made into a relish ?
a. cucumber and tomatoes c. broccoli florets and celery
b. carrots and green and red pepper d. cabbage and onions

____ 3. What kind of tiny appetizer or hors d’oeuvres it is wherein food is served to
guests seated at their tables and whereby an opportunity to showcase an aspect of the chef’s
cooking style and talent ?
a. tapas b. caviar c. Amuse Bouche d. Bruschetta

____ 4. What is being referred as salted roe or eggs of the sturgeon ?

a. proscuitto b. anchovies c. provolone d. caviar

____ 5. What food item should always be included in the rich hors d’oeuvres ?
a. chicken cordon bleu c. lobster
b. peppered ham d. poached egg

____ 6. What type of cheese being described below as soft and has a mild flavour ?
a. provolone b. mozzarella c. milk-cheese d. cheddar

____ 7. What do you call a small food item intended to be eaten with wine or other drinks
usually in bars ?
a. stuffed eggs b. cured meat c. relishes d. tapas

____ 8. What are the foods served in the Grisson Platter ?

a. shrimp and chicken loaf c. peppered ham and smoked beef
b. sardines and onion rings d. lobster and cucumber

____ 9. When is the best time to serve cold hors d’oeuvres ?

a. first course in the menu c. second course in the menu
b. third course in the menu d. last course in the menu

____ 10. What type of cold hors d’ oeuvres that carries the rule “ small quantity , but big in
quality “
a. Rich Hors d’oeuvres c. Plate of Hors d’ oeuvres
b. Assorted Hors d’oeuvres d. Hors d’oeuvres Platter

____ 11. What is this appetizer that is made up of Italian bread that is toasted , rubbed with
brushed garlic and drizzled with olive oil served with toppings like canape’s ?
a. Bruschetta b. Tapas c. Amuse Bouche d. Caviar

____ 12. What process involves food cooling ?

a. chilling b. refrigerating c. cold storing d. freezing
____ 14. What salad are usually sweet and may contain items such as fruits , sweetened
gelatin , nuts and cream ?
a. separate course salads c. dessert salads
b. main course salads d. appetizer salad

____ 15. What tool is best for removing the outer skin or peel of certain vegetables like carrots
and potatoes ?
a. peelers b. grater / shredder c. citrus zester d. knives