Garnishing and Plating

Tiny cubed cuts of uncooked, unseasoned vegetables; often used as a garnish.

• dauphanoise

• brunoise

• tourne

• dice

Coating food lightly with a thin layer of sauce.

• nipping

• shaping

• tipping

• napping

A dish with various ingredients, often a starch and vegetables, baked in a round mold.

• simbale

• cymbal

• timball

• timbale

Refers to how something feels or its visible surface characteristics; for instance, a food might be described as crispy, creamy, rough, or smooth.

• texture

• feeling

• textualized feeling

• mouth feel

One of the important elements in plating and presenting a food dish; ingredients should be cut neatly and uniformly.

• napping

• framing

• texture

• shape

Where things are placed, such as where and how food items are placed on a dish in order to maximize its appeal.

• framing

• texture

• arrangement

• plating

The overall plan for how something will look.

• design

• shape

• taste

• texture

Which of the following is NOT a purpose of a garnish?

• Accentuates main flavor

• Increases overall profit margin

• Complements main dish color, flavor, texture

• Visual appeal

When planning the overall design of a plate, which of the following should NOT be considered?

• arrangement

• color

• cost

• shapes and height

Which of the following is the correct order in which people "eat?"

• eyes, nose, mouth

• nose, mouth, eyes

• mouth, eyes, nose

• nose, eyes, mouth