Appetizers and Garnishes

Direction: Choose the letter of the best answer. Write the chosen letter on a
separate sheet of paper.

1. How to design your platter in preparing an appetizer?

a. Do not plan ahead. c. Keep items in proportion
b. Keep it simple d. Make the garnish count.
2. Which of the following situations is good in housekeeping practice best
shown?
a. emptying the garbage can every other day.
b. using imported sanitizing and disinfecting materials
c. spraying air freshener before and after leaving the room.
d. planning and implementing a program of regular cleaning of fixtures,
furniture’s and home appliances.
3. Is the part of a sandwich upon which the ingredients are placed?
a. base c. garnish
b. filling d. moistening agent
4. Which component of a sandwich consists of one or more ingredients that are
stacked within of the structure of the sandwich?
a. base c. garnish
b. filling d. moistening agent
5. Which type of appetizer are served while guests are standing and to be served off
trays in the most formal setting
a. canape c. relish
b. Hors d’ Oeuvres d. bound salad

6. Which of the following ways in designing the platter was simplicity is more
attractive than complicated one?
a. Let the guest see the best side of everything.
b. Keep it simple.
c. Keep items in proportion
d. Get movement into your design.
7. Which of the following structures of a appetizer is an edible decorative item that
gives eye appeal and adds flavor to the food?
a. base c. dressing
b. body d. garnish
8 . It is a plan for variety shapes and forms.
a. Color c. shape
b. Flavor d. texture
9. Which of the following is not part of the three elements of a buffet platter?
a. Centerpiece or Grosse piece.
b. The slices or serving portions should be arranged artistically.
c. The garnish should be artistically done in portion to the cut slices
d. The slices of serving should not be arrange artistically
10. Which of the following appetizers are made of seafood or fruit, usually with a
tart or any tangy sauce?
a. canapé c. relish
b. cocktail d. Salad
11. One of the following factors to consider when balancing colors, shapes and
texture on the plate.
a. color c. shapes
b. flavours d. textures
12. Which f the following cutting tools is used for trimming and paring fruits?
a. Butchers knife c. Paring knife
b. French knife d. Shears
13. Which of the following appetizers are made out of thin slices of bread in
different shapes?
a. relish c. Hors D’ Oeuvres
b. cocktail d. Canapé
14. Which of the following appetizers are made of seafood or fruit, usually with a
tart or any tangy sauce?
a. canapé c. relish
b. cocktail d. Salad
15 .It is a plan for variety shapes and forms.
a. Color c. shape
b. Flavor d. texture