jwu banquets & catering final

The component of a canape that is the main component, giving the canape a name is called the...

nourishing element

The average allowance for a function is ___-___ canapes per hour per guest.

8-10

When making a country-style pate you should cover the terrine and cook in

wate rbath

Beluga Sturgeon can weigh up to 200 lbs

false

A buffet zone should serve ___ to ___ people.

75-125

Other fish roes may be called caviar if:

The mold responsible for the rind of French cheeses such as Camembert and Brie is...

penicilium re

Which of the following is an example of a product that has NOT been brined?

NOT BACON

An ingredient common to meze, anti-pasta and tapas are olives

t

Which of the following items is not traditionally served with caviar

cream cheese

Which of the following is NOT TRUE about salad dressing?

NOT MUSTARD

A cheese that is very perishable, young and does not ripen is called...

soft

Cheese is the curdled milk of any ruminant animal.

t

Butler passed spanikopita and marinated feta cheese would be examples of?

meze?

When glazing a galantine you would use a ______method of aspic application.

brush/ladle

he body of the salad would best be described as what?

main ingred of salad

Rennet, an enzyme used to coagulate milk in the cheese making process can be found in the stomach of juvenile bovines.

t

Malossol

light salted roe

When assembling a classic pate en croute (as described in the reading), you would place _______ between the dough and the forcemeat.

fatback/ham

Foie Gras is _____

fattened liver of duck or goose

The US FDA requires all raw-milk cheeses be aged at least 90 days before being declared safe to consume.

f

galantine

poultry forcemeat wrapped in skin, poached and served cold

stugreons larges to small

beluga, ostera sevurga

Select the color of the lable used for Osetra caviar tins

hazelnut

canape element number

5

Which of the following would not be considered a preservation technique on its own?

cold smoking

Which of the following is not an example of Dim Sum?

shrimp cocktail

Which of the following are examples of "flavor adding greens" as described in the reading?

frisee, belgian endive, mazuna and sorrel

What is Caviar?

salted sturgeon roe

A roulade is similar to a _________, but rolled in cheesecloth or plastic rather than ________

galatine, skin

4 salad components

body, dressing, garnish and foundation

is reduced cream is the foundation of most creamy dressings

no

Steamed pork buns would bea n example of?

dim sum

The term for a deveined, cured, rolled, poached preperation of Fois Gras is called

torchon

When planning a menu for a buffet you should consider three main aspects:

pragmagic economic gastronomic

other fishs roe can be calledcaviar if

The name of the fish species is stated before the word caviar

beluga maturity time

20 YRS

is pastrami brined

yes