BPP - FINAL QUIZ FOR GRADE 12

Plated desserts are not only a treat for the taste buds but also a feast for the eyes.

• Always true.

• Sometimes.

• It depends.

• False.

Plated dessert presentations or simply plated desserts are desserts that are served by an establishment such as restaurant, resort, or dessert café after it is ordered by a guest and enjoyed on site.

• True.

• False.

• Sometimes.

• It depends.

To satisfy the customer is one of the three main goals of a plated dessert.

• True.

• False.

• Sometimes.

• It depends.

The main item can be anything such as a slice of pie, a mini tart, a cluster of cookies, custard. It is the actual dessert itself.

• True.

• False.

• Sometimes.

• Never.

The garnish is the final component of a plated dessert. Common garnishes include fresh mint leaves, powdered sugar, chocolate piping, fruit, chocolate and sugar work, and sorbet.

• True.

• False.

• Sometimes.

• It depends.

 Portion control means ensuring that the right quantity of food is prepared and served every time a customer orders a menu item.

• True.

• False.

• Sometimes.

• It depends.

A chef who uses color imaginatively can produce very effective results.

• True.

• False.

• Sometimes.

• It depends.

Plates come in many shapes, sizes, patterns and colors. Their primary role is to serve as a receptacle for food, which needs to be transported from the place of preparation (kitchen) to the customer (dining area).

• True.

• False.

• Sometimes.

• It depends.

Food garnishes are decorations added to an item for color contrast and to provide visual appeal and flavor.  Garnishes can be cooked or raw.

• True.

• False.

• Sometimes.

• It depends.

The most commonly over used garnish is the mint leaf.

• True.

• False.