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Introduction To Cookery Cookery 9 Answer Key Pre-Test

This document provides an introduction to cookery and appetizers. It discusses how appetizers are designed to stimulate appetite and set the tone for a meal while guests wait for the main course. While appetizers refer to building appetite, "Hors d'oeuvre" literally means "outside of the masterpiece," reflecting their role in preparing guests for the featured dish. The document also includes sample test questions about appetizers and their classifications and functions in a menu.

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Jeh Ubaldo
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3K views1 page

Introduction To Cookery Cookery 9 Answer Key Pre-Test

This document provides an introduction to cookery and appetizers. It discusses how appetizers are designed to stimulate appetite and set the tone for a meal while guests wait for the main course. While appetizers refer to building appetite, "Hors d'oeuvre" literally means "outside of the masterpiece," reflecting their role in preparing guests for the featured dish. The document also includes sample test questions about appetizers and their classifications and functions in a menu.

Uploaded by

Jeh Ubaldo
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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INTRODUCTION TO COOKERY

Cookery 9 Answer Key


Activity #4: Complete It
PRE-TEST
A Brief History of Appetizers… Or Is That Hors D’oeuvre?
1. b
2. a The dishes we serve prior to the main course are designed to stimulate the appetite
3. b and set the tone for the meal. They occupy the mind and belly while dining guests
4. d wait for the centerpiece that will satisfy their hunger to the fullest.
5. c
You might be familiar for the French name for appetizers: Hors d’oeuvre. While
6. b
“appetizer” refers specifically to building the appetite, Hors d’oeuvre literally
7. c
means, “outside of the masterpiece.” Don’t you love this? It is as though we are on
8. b
the threshold, waiting for a revelation that can only be experienced once we come
9. c
inside. Food is art.
10. b
11. c
12. a
13. a Post Test
14. b 1. a
15. d 2. a
3. b
ACTIVITY #1 IDENTIFICATION 4. b
1. appetizer 5. bacon-wrapped shrimp
2. base 6. a
3. garnish 7. c
4. spread 8. c
5. cocktail 9. c
6. Hors D ‘Oeuvres 10. d
7. Canape
8. Mise en place
9. bread
10. relishes

ACTIVITY #2 CONCEPT DEFINITION MAP


PARTS OF CANAPE
1. Base - Examples - TINY UNSWEETENED PARTY SHELLS – CRACKERS - MINATURE PANCAKE
2. Spread – Examples - Flavored butter - Flavored Cream Cheese
3. Garnish – Examples - Vegetables and fruit, Radish slices, pickled onions, tomatoes, Olives, Chutney, Parsley Pickles,
Asparagus tips, Capers, Cucumber slices, Pimiento Ham, Salami, Roast Beef, Chicken or Turkey fish, smoked oysters,
smoked salmon, shrimp, caviar, tuna flakes, sardines, lobster, cheeses, hard cooked egg slices

Activity #3 TRI-QUESTIONS APPROACH


What is appetizer? - Appetizers are foods which stimulate the appetite, through their attractive appearance, fragrance or
appealing flavor. It is a small pieces or portions of highly seasoned food, usually served before a meal to induce and
stimulate one’s appetite.

What are the classifications of appetizer? –


Cocktails Chips and dips
Hors D ‘Oeuvres
Petite Salad
Canape Relishes and crudites
Fruits and vegetables Soup and consumes

What are the functions of appetizer in a menu? - is to increase your hunger and prepare you for the main course. The
flavors of the appetizers are often coordinated with the flavors of the main dish in a meal because appetizers are the
first food that is used to us given an idea about the main course.

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