NAME: ______________________________________ Grade and Section: _________________ Date of Received: _____________ Submission Date: _______________ Week:4

DAY 1: DAY 2:
Direction: Identify the following COLD APPETIZER. Choose the answer inside Direction: Read the statements carefully. Shade the corresponding sign of the correct answer.
the box and write in on the blank.
1. Attractive platter presentation may be made on silver or other metals, on mirrors, chinaware, plastic ware,
Plate of Hors d’oeuvres Grissom Platter wood, or any other materials provided they are presentable and suitable for food.
Hors d’oeuvres Platter Rich hors d’oeuvres
2. . Use centerpiece to emphasize and strengthen the design by giving it direction and height. Note that
centerpiece is not always in the center.

3. Drown every plate in sauce or gravy. It will hide colors and shapes. Do not cover a part of it or a band of sauce
across the center.

4. Once a piece of food has touched the tray, do not remove it.

5. Give the design a focal point. Use centerpiece to emphasize and strengthen the design by giving it direction
and height.

DAY 3:
Direction: Arrange the following procedure on Canapés from toast. Number it 1 to 5.
_____ 1. Cool the toast.
_____________________________ ___________________________
_____ 2. Cut the bread horizontally into slices, ¼ inch thick.
_____ 3. Toast the slices in the oven.
_____ 4. Cover with a thin, even layer of spread and cut into desired shapes with a knife. Make the cuts neat and uniform.
_____ 5. Trim crusts from unsliced Pullman loaves. Save trimmed crusts to be used as breadcrumbs