Label
All
0
Clear all filters

Questions for Discussion

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About
  1. What is butler-style service? Describe at least five guidelines to keep in mind when planning butler-style service of hors d’oeuvres.
  2. How can you avoid soggy canapé bases?
  3. In order to use a ham salad recipe to make a ham spread, you may need to change the recipe slightly. What are three modifications you may need to make?
  4. What is the difference between a fruit salad and a fruit cocktail?
  5. What is the proper consistency or thickness for a dip?
  6. List six or more items that might appear on a cold antipasto platter.
  7. Describe how to prepare the simplest type of bruschetta.
  8. Describe the best way to serve the best-quality caviar.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play

Monthly plan

Annual plan

'Brilliant app for foodies'
'Spotify of cookbooks'

Part of

The licensor does not allow printing of this title