Garnish

Garnish

10th - 12th Grade

15 Qs

quiz-placeholder

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Garnish

Garnish

Assessment

Quiz

Other

10th - 12th Grade

Practice Problem

Medium

Created by

Samuel Carpenter

Used 103+ times

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15 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

clamart

doria

brunoise

florentine

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

The overall plan for how something will look is called

arrangement

design

shape

texture

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

1

2

3

4

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

design

color

texture

garnish

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

Brunoise

Duchesse

Dauphinoise

Timbale

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

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