Cold Appetizers
French term used to describe raw vegetables such as carrots and cauliflower served with dip.
What is crudite?
Cooked risotto croquettes, breaded and deep-fried.
What is arancini?
Term that refers to ethnic appetizers from Greek, Turkish and Middle Eastern cuisines.
What is Mezze?
When glazing canapes with aspic, food must be firm and ______.
What is cold?
Prevention measure for wooden skewers from splintering or burning.
What is soaking in water for at least 30 minutes?
Salmon, dill, salt, white pepper, and sugar.
What is gravlax?
Greek style appetizer with spinach and feta wrapped in phyllo.
What is spanakopita?
Adequate amount of appetizers per person for a reception before dinner.
Choux pastry with grated gruyere cheese baked in small round shapes.
What is gougeres?
Frittata commonly served as this ethnic style appetizer.
What is tapas? (Spanish)
Classic sauce served with raw oysters.
What is mignonette sauce?
Small Asian dumpling served in soup or as an appetizer.
What is a wonton?
Three factors that determine the number of canapes served at a reception.
What is price, type of function, and the length of the function?
Puff dough for appetizers should be rolled _____ than for pastry applications.
What is thinner?
Minutes that jars must be immersed in boiling water to pasteurize when canning pickles.
What is 10 minutes?
Seasoned sushi rice and garnishes wrapped in nori.
What is maki roll?
Toasted bread, or a crisp baguette slice, sometimes rubbed with garlic.
What is bruschetta?
Small savoury appetizer served before a meal to introduce the restaurant's style of cuisine.
What is amuse bouche?
Small savoury boat/canoe shaped pastry.
What is a barquette?
Two main goals when marinating.
What is adding flavor and tenderize?
Appetizer category oysters glacee and clams on the half shell belong to.
What is cocktails?
Small cut of meat or vegetables bound in sauce, typically a filling for barquettes.
What is salpicon?
What is shiny presentation, and protecting food from drying out?
Main components of a canape?
What is base, spread, body, garnish?
Product added to pickles to give them a crisp crunch.
What is alum?