Appetizers and Kitchen Tools Quiz

Study Notes

Appetizers

Appetizers are small food portions served to stimulate the appetite before a meal.
They are often flavorful, with attractive appearance and fragrance.
Appetizers can be cold or hot.
Appetizers were introduced by the Romans as alcoholic drinks.
The term "appetizer" became common in America and England during the 1860s, replacing "hors d'oeuvres."
Appetizers were once served between the main course and dessert.

Types of Appetizers

Cocktails: Juices like orange, grapefruit or tomatoes, served with cold salad dressings, can include seafood like shrimps, crabs, or lobsters served with a slightly seasoned sauce. Often served chilled on a bed of ice.
- Types of Cocktail Appetizers: Oysters and clams, Shrimp, Crab, Lobster. Fruits (such as a fruit and vegetable salad), Firm-flaked white fish.
Hors d'oeuvres: Small, seasoned food portions, a combination of canapés, olives, stuffed celery, pickled radishes, and fish. They are often served on individual plates or a platter, and can be served cold or hot.
- Types of Hors d'oeuvres: Antipasto (Seafood like canned sardines, anchovies, and tuna; cheeses - provolone, mozzarella; hard-cooked eggs, stuffed eggs; relishes - raw vegetables; mushrooms, and other vegetables); Bruschetta (Toasted Italian bread, rubbed with garlic, drizzled with olive oil, served with toppings like canapés); Tapas (Small food item eaten with wine or other drinks. Served in bars, intended to be eaten immediately). Caviar (Salted roe, of the sturgeon. Any product labeled caviar must come from sturgeon. Roe from any other fish must be labeled as such as white fish caviar). Amuse Bouche (tiny appetizer or hors d'oeuvres offered to guests at their tables before or after they have ordered from the menu);
Canapés: Small, open-faced sandwiches made from thin slices of bread in different shapes. - Canape Parts: Base (Crackers, toasts, bread cut-outs, cups biscuits, tiny biscuits, melba toast, miniature pancakes, tortilla chips, polenta cutouts, tiny unsweetened pastry shells); Spread (Flavored butter, flavored cream cheese); Garnish (any food item placed on top, gives color, design, texture or flavor); - Food Items to decorate: Vegetables, pickled onions, olives, tomatoes, pickles, asparagus tips, cucumbers, pimiento, fish (smoked fish, salmon, shrimp, caviar, tuna flakes, sardines), meats (turkey, ham).
Relishes/Crudités: Raw or pickled vegetables, cut into attractive shapes served as appetizers. Relish (remainder or leftover).
- Types of Relishes: Raw vegetables with dips, dips (potato chips, crackers or a mixture of spreads, must not be too thick to break the cracker or be scooped up. Add mayonnaise, cream or other liquid.
Petite Salads: Small portions of salads, displaying characteristics commonly found in other salads.
Chips and Dips: Accompaniments to potato chips, crackers, and raw vegetables. Dips must be a consistent and smooth enough thickness to be scooped up without breaking the chips, crackers or items used as dippers.
Fresh Fruits and Vegetables: The simplest appetizers, offering attractive appearance, fragrance, appealing taste, and delicious flavor. They are easy to eat with the fingers.
Finger Foods: Foods kept small enough to eat with the fingers—little mess.

Mise en Place

A French term meaning "everything in its place."
Having all ingredients and equipment ready before cooking ensures smooth and efficient preparation and cooking.

Kitchen Tools and Equipment

Ball cutter, rubber spatula, channel knife, spatula, wire whip, zester, French knife, paring knife, butter curler, cutting board, kitchen shears, potato masher, chiller, oven, measuring spoons, measuring cups, glass measuring cup, mixing bowls, mixing spoon, container, frying pan, fork, cooking range/stove, and refrigerator, strainer/colander.