Garnish

Tiny cuts of uncooked, unseasoned vegetables that add color but do nothing to enhance flavor.

• clamart

• doria

• brunoise

• florentine

The overall plan for how something will look is called

• arrangement

• design

• shape

• texture

when creating the design for a dish, how many colors on the plate is usually enough

• 1

• 2

• 3

• 4

Using the natural shapes of bones and molding or shaping starches and vegetables are good ways to add what appealing aspect to a plate or platter presentation?

• Texture

• Design

• Height

• Color

How something feels or its visible surface characteristics refers to the item's

• design

• color

• texture

• garnish

What type of potatoes have been boiled and mashed and then baked with butter and egg yolks?

• Brunoise

• Duchesse

• Dauphinoise

• Timbale

When should a dish be garnished?

• after the dish is served

• right before serving

• before the main ingredient is plated

• before being held for future service

Which cut is a football or barrel shape that forms six or seven sides on the length of a vegetables?

• Julienne

• Tourne

• Brunoise

• Paysanne

Which vegetable is not the best choice to use when garnishing a hot platter?

• Cauliflower

• Broccoli

• Peas

• Green Beans

Where things are placed on a dish in order to maximize the dish's appeal is called?

• shapes

• arrangement

• height

• texture