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Professional Cooking - Chapter 23 Flashcards
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Professional Cooking - Chapter 23 Flashcards

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@SkilledAzalea

Questions and Answers

What is an appetizer?

The first course of a multi-course meal.

What are hors d'oeuvres?

Finger food items served at receptions and with cocktails.

Where are hors d'oeuvres typically served?

  • At a formal reception preceding a meal.
  • As part of a separate event not connected with a meal.
  • Simply as accompaniments to beverages at an informal gathering.
  • All of the above. (correct)

    • What is Butler-Style Service?

    <p>The hors d'oeuvre selections are offered to guests by service staff carrying small trays as they pass among the assembled group.</p> Signup and view all the answers

    What are the two most common ways of serving hors d'oeuvres?

    <p>Buffet-Style Service</p> Signup and view all the answers

    How large should each item be in Butler-Style Service?

    <p>Small enough to be eaten in one or two bites.</p> Signup and view all the answers

    In Butler-Style Service, you should offer _____ to handle foods with a moist or oily surface.

    <p>picks</p> Signup and view all the answers

    How should food trays be arranged in Butler-Style Service?

    <p>Strive for simple, attractive arrangements on the tray.</p> Signup and view all the answers

    In Butler-Style Service, hot and cold items should be presented on the same tray.

    <p>False</p> Signup and view all the answers

    In Buffet-Style Service, how are hors d'oeuvres arranged?

    <p>Attractively on one or more tables, where guests help themselves.</p> Signup and view all the answers

    What is the function of both Butler and Buffet Service?

    <p>To enliven the appetite.</p> Signup and view all the answers

    What is bar food?

    <p>Hors d'oeuvres that are served informally as accompaniments to beverages.</p> Signup and view all the answers

    What does a canapé consist of?

    <p>Tiny portions of food presented on bases of bread, toast, or pastry.</p> Signup and view all the answers

    What are the three parts of a canapé?

    <p>All of the above</p> Signup and view all the answers

    Can the spread of a canapé be used as a garnish?

    <p>True</p> Signup and view all the answers

    Flavored butter spreads are made by blending the flavoring ingredients with _____ until completely mixed.

    <p>softened butter</p> Signup and view all the answers

    Why is proper consistency important for dips?

    <p>It must not be too thick to scoop up, but thick enough to stick to the items used as dippers.</p> Signup and view all the answers

    Many mixtures used as spreads can also be used as dips.

    <p>True</p> Signup and view all the answers

    Thin or soften them by adding a little mayonnaise, cream, or other appropriate liquid.

    <p>True</p> Signup and view all the answers

    When is it necessary that hors d'oeuvres are served as finger food?

    <p>If they are to be served away from the dinner table.</p> Signup and view all the answers

    At a reception, it's acceptable for some hors d'oeuvres to be eaten with forks from small plates, but finger food is preferred.

    <p>True</p> Signup and view all the answers

    What are examples of recipes that can be scaled to hors d'oeuvres?

    <p>Barbecued Spareribs, Shish Kebab, Deep-Fried Chicken, Baked Clams Oreganata, Oysters and Clams Casino, Broiled Shrimp, etc.</p> Signup and view all the answers

    What is an antipasto?

    <p>A cold plate comprising an assortment of flavorful tidbits.</p> Signup and view all the answers

    What typical components are found in an antipasto?

    <p>Cured meats, seafood, cheeses, hard-cooked eggs, relishes, and cooked vegetables.</p> Signup and view all the answers

    The Italian term antipasto refers to a specific recipe.

    <p>False</p> Signup and view all the answers

    What is bruschetta?

    <p>Roman garlic bread treated with olive oil and garlic.</p> Signup and view all the answers

    What is the plural of bruschetta?

    <p>Bruschette</p> Signup and view all the answers

    What is a common topping for bruschetta?

    <p>A seasoned mixture of diced fresh tomatoes and olive oil.</p> Signup and view all the answers

    Bruschetta is a type of antipasto.

    <p>True</p> Signup and view all the answers

    What’s the difference between canapés and bruschette?

    <p>Bruschette are larger and heartier than typical canapés.</p> Signup and view all the answers

    What is a tapa?

    <p>A small food item intended to be eaten with wine or other drinks.</p> Signup and view all the answers

    What common features do tapas share?

    <p>They are served in small portions and are intended to be eaten quickly.</p> Signup and view all the answers

    What are the usual dining hours for lunch and dinner in Spain?

    <p>Lunch is normally two or three o'clock; dinner isn't eaten before ten o'clock.</p> Signup and view all the answers

    What is caviar?

    <p>The salted roe of the sturgeon.</p> Signup and view all the answers

    What are the most important caviar-producing countries?

    <p>Russia and Iran.</p> Signup and view all the answers

    How is caviar named?

    <p>By the species of sturgeon it is derived from.</p> Signup and view all the answers

    Size or price alone indicates the quality of caviar.

    <p>False</p> Signup and view all the answers

    What should good-quality caviar look and smell like?

    <p>Shiny, whole eggs without a strong fishy smell.</p> Signup and view all the answers

    What is malossol caviar?

    <p>Caviar made with a relatively low proportion of salt.</p> Signup and view all the answers

    Caviar is either fresh or ______________.

    <p>pasteurized</p> Signup and view all the answers

    How long can fresh caviar last?

    <p>A few weeks in an unopened tin if kept cold.</p> Signup and view all the answers

    What is pasteurized caviar?

    <p>Caviar that has been heat-treated and is of lower quality.</p> Signup and view all the answers

    What are three popular types of roe used as alternatives to sturgeon caviar?

    <p>Salmon Caviar, Bleak Roe, Tobiko.</p> Signup and view all the answers

    What traditional accompaniments are served with top-quality caviar?

    <p>Chopped Onion, Lemon, Chopped Egg, and Sour Cream.</p> Signup and view all the answers

    Spoons for eating caviar should be made of:

    <p>Plastic</p> Signup and view all the answers

    What should foods served with caviar be like?

    <p>Fairly mild or delicate.</p> Signup and view all the answers

    What is an amuse bouche?

    <p>A tiny appetizer or hors d'oeuvre offered by the chef.</p> Signup and view all the answers

    What can be served as an amuse bouche?

    <p>Salads, soups, canapés, or small portions of meat, fish, or vegetable.</p> Signup and view all the answers

    When making an amuse bouche, chefs typically borrow a dish from their regular menus.

    <p>True</p> Signup and view all the answers

    Study Notes

    Appetizers and Hors D'oeuvres

    • Appetizers serve as the first course in a multi-course meal.
    • Hors D'oeuvres are finger foods served during receptions and with cocktails.
    • Hors D'oeuvres can be presented formally before a meal or informally as accompaniments to beverages.

    Serving Styles

    • Butler-Style Service involves staff offering hors d'oeuvres on small trays while mingling.
    • Buffet-Style Service allows guests to serve themselves from attractively arranged tables.
    • In Butler-Style Service, each item should be bite-sized, easily handled, and may include pick-ups like canapés.

    Butler-Style Service Details

    • Offer picks and cocktail napkins for moist or oily items to enhance guest convenience.
    • Food trays should be simply arranged and kept appealing, with non-pleasant trays refreshed quickly.
    • Generally, each tray contains only one food selection, though two or three simple items can be combined.

    Buffet-Style Service Details

    • Cold hors d'oeuvres should be arranged neatly on trays; canapés ideally displayed in organized patterns.
    • Hot items should be served in chafing dishes to maintain warmth.

    Canapés

    • Canapés are bite-sized open-faced sandwiches and consist of a base, spread, and garnish.
    • Bases can include various types of bread, crackers, and pastry shells.
    • Flavored butter, cream cheese, and meat or fish salad spreads serve as the spread components.

    Preparing Canapés

    • For toast-based canapés, crusts are trimmed, and bread is toasted to a crispy texture.
    • Spreads should be thick enough to adhere to the base and complement the garnish.

    Garnishes

    • Garnishes can enhance the visual appeal and flavor of the canapés, consisting of vegetables, fish, meats, or dairy.
    • High-quality ingredients are essential for an appetizing presentation.

    Cocktails and Relishes

    • The term "cocktail" applies to both drinks and seafood or fruit appetizers served chilled on crushed ice.
    • Common seafood cocktails include oysters, shrimp, and crab meat.
    • Relishes may consist of raw vegetables or pickled items, served chilled.

    Dips and Crudités

    • Dips must achieve the right consistency for easy dipping, either served with vegetables or crackers.
    • Raw vegetables, known as crudités, should be fresh, crisp, and served with an appropriate dip.

    Antipasto

    • Antipasto, typical in Italian restaurants, includes assorted cured meats, seafood, cheeses, hard-cooked eggs, and more.
    • The singular form of antipasto emphasizes singular servings of the flavorful components on a platter.

    General Guidelines

    • Properly prepare ingredients in advance to facilitate quick assembly of canapés.
    • Aim for harmonious flavor combinations to engage appetites effectively.
    • Maintain simplicity and visual appeal in final presentations for maximum impact.### Relishes and Antipasto
    • Relishes include raw vegetables like carrots, celery, fennel, radishes, cauliflower, and tomatoes; also includes cooked or pickled items such as olives, artichoke hearts, small hot peppers, and onions.
    • Antipasto refers to Italian hors d'oeuvres, not a particular recipe, with many variations in preparation.

    Bruschetta

    • Bruschetta is Roman garlic bread, traditionally toasted Italian bread rubbed with garlic and drizzled with olive oil.
    • Popular bruschetta toppings include a mixture of diced fresh tomatoes and olive oil, but meats, cheeses, and various vegetables are also used.
    • The plural of bruschetta is bruschette.

    Canapés vs. Bruschette

    • Bruschette differ from canapés in size and sturdiness, suitable as a dinner appetizer while canapés are typically smaller.

    Tapas

    • Tapas are small food items enjoyed with drinks in taverns, originating from the Spanish word for "lid."
    • Common traits: served in small portions, intended for quick consumption, often shared among diners.

    Spanish Tapas Culture

    • Lunchtime in Spain occurs from 2-3 PM, while dinner is served late, around 10 PM, fostering social gatherings at tapas bars.

    Caviar

    • Caviar is salted roe from sturgeon, with regulations specifying that only sturgeon roe can be labeled as caviar in the U.S. and Canada.
    • Major caviar-producing countries include Russia and Iran, with growing production in North America due to restrictions on Caspian sourcing.

    Quality Assessment

    • The quality of caviar varies by type; larger eggs are not always synonymous with better quality, with taste being the definitive factor.
    • Fresh caviar should have shiny, whole eggs without strong odors.

    Caviar Varieties

    • Malossol caviar is lightly salted, considered superior quality but all types remain salty.
    • Caviar can be fresh or pasteurized; the latter lasts longer but is of lower quality.

    Alternatives to Sturgeon Caviar

    • Popular alternatives include salmon caviar (large red eggs), bleak roe (tiny orange eggs from Baltic fish), and tobiko (orange eggs from flying fish).

    Serving Caviar

    • Caviar should be served ice-cold with accompaniments like chopped onion, lemon, and sour cream that do not overpower delicate flavors.
    • Non-metal spoons, such as bone, porcelain, or mother of pearl, are recommended to avoid undesired tastes.

    Amuse Bouche

    • Amuse bouche is a small complimentary appetizer offered by chefs, showcasing their skills and enhancing guest experience.
    • Can include tiny portions of salads, soups, canapés, or small meats and vegetables.

    Creativity in Amuse Bouche

    • Chefs often present dishes from their menu with unique garnishes or sauces, not replicating items served that evening.

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    Explore the essentials of appetizers and hors d'oeuvres with these flashcards from Chapter 23 of Professional Cooking. This quiz will help enhance your understanding of these vital culinary concepts that set the stage for any meal or event.

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