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served after the main menu is taken
Desserts
the burke family of pastries with a filling of chopped spinach, feta cheese, onions or scallions, egg, and seasoning
Spanakopita
are pieces of raw vegetables (as celery or carrot sticks) served as a hors d'oeuvre often with a dip
Crudites
a delicacy consisting of salt-cured fish-eggs of the Acipenseridae family
Caviar
a small, prepared and usually decorative food, held in the fingers and often eaten in one ****
Canapes
Is an antipasto from Italy consisting of grilled bread rubbed with garlic and topped with tomatoes, olive oil, salt and pepper
Bruschetta
small pieces or portions of highly seasoned food, usually served before a meal to induce and stimulate one‘s appetite.
Appetizers
The major causes of food spoilage are ____, _____, and ____.
fungi, bacteria, and yeast.
Label names & expiration dates; for sauces time of storing is ___ week.
One
What is FIFO?
First In First Out
Keep foods in ____ Ù’F ( 4 Ù’C ) or colder.
40
Wash your hands properly for ___ seconds.
20 seconds
___________ insects and rodents from the food area
Eliminate
Provide employees with regular education on ___________________.
Food service sanitation
GIve atleast 2 tools and equipment for storing.
Tray - chiller • bread knife • refrigerator • spatula • freezer
It is preserving perishable food on a large scale by means of refrigeration.
Cold Storage
It is covering, enclosing, folding, or winding around to cover.
Wrap
This is keeping cold or cooling.
Refrigerate
It is done by applying low temperature that changes the state of water in the food from liquid to solid ice.
Freezing
It is refrigerating or reducing the temperature of food.
Chill
____________ is one of the most important activities after preparation.
Storing food
Proper storage requires the ____________________ of stored goods.
logical arrangement
The ______________ system means that stocks delivered first must be issued ahead of those that had just been recently delivered or stored.
first in- first out


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