1 A) Phyllo. B) Pita. C) Kaiser roll. D) Chapatti. 2 A) It can be paired with almost any type of bread. B) You use less butter in the long run. C) It can be blended with several flavors, which allows you flexibility. D) You spend less on other types of spreads. 3 A) Overpower the taste of the filling. B) Too thick. C) Too fresh. D) Too warm. 4 A) A sauce made by combining olive oil and basil. B) A sauce made by combining olive oil, parsley, and pine nuts or walnuts. C) A sauce made by combining olive oil, basil, and pine nuts or walnuts. D) A sauce made by combining olive oil and oregano. 5 A) Finely sliced onions that have been fermented in brine. B) Finely sliced celery that has been fermented in brine. C) Finely slice leeks that have been fermented in brine. D) Finely slice cabbage that has been fermented in brine. 6 A) A type of grilled sandwich. B) A closed, shallow-fried, or deep-fried sandwich. C) A pressed sandwich. D) A type of hamburger. 7 A) A salad made with vinaigrette that accompanies a sandwich. B) A salad made with a fatty dressing, such as mayonnaise that accompanies a sandwich. C) A salad made with a fatty dressing, such as mayonnaise that is used as the filling for a sandwich. D) Salad greens sprinkled with a light dressing and stuffed into pita bread. 8 A) The appropriate side salad. B) Extra napkins for messy sauces. C) A chilled plate. D) A warm plate. 9 A) Precooked. B) Prewashed. C) Cured meats. D) Semisoft cheeses. 10 A) A knife. B) A zester. C) A toothpick. D) An ice cream scoop. 11 A) Brochette. B) Bouchée. C) Barquette. D) Rumaki. 12 A) Barquette. B) Bouchée. C) Brochette. D) Rumaki. 13 A) Brochette. B) Barquette. C) Bouchée. D) Rumaki. 14 A) A chafing dish. B) A polysulfone container. C) A serving plate. D) A napkin. 15 A) Emphasize the main course. B) Stimulate the appetite. C) Complement the dessert. D) Replace the main course.
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