Dessert Classification Quiz

Mandy believes that when plating desserts, the choice of plate is critical to the final presentation, why?

• Because there are many plates to select which one is the best.

• Because plate is the frame of presentation.

• Because plates are expensive, you need to replace when you broke it.

• Because plates are limited.

Why is plating important in food presentation?

• Food that is plated and presented well is more attractive to customers.

• Because having beautiful plates adds value to the food.

• Food can be unnoticeable if you have beautiful plates.

• Food plating should be expensive to attract more customers.

Which one is NOT included in the tips and techniques in plating desserts?

• Never decorate a plate with something inedible

• Ensure the garnish complements and enhances the dish.

• Choose garnishes that are the correct size; they should be easy to eat.

• Put decorations on the plate even if it’s not edible.

Why are accompaniments important in food presentation?

• Because it adds visual looks to the food.

• Because it can make the plates look full because of the accompaniments.

• Because it enhances the flavor of the dish by providing a balance and contrast to taste.

• Because it can give an illusion that the serving is more than usual.

Which of the following is NOT an important factor in presenting a dessert?

• Be creative with color.

• Combine textures.

• Compose your plate as you would a painting.

• Remember the expenses.

How are you going to follow the Occupational and Health Safety procedures in packaging foods?

• Steps on how to package meat before freezing. Divide your meat into your set serving sizes.

• Put the meat into the bag, then flatten. Squeeze as much of the air as you can get out, then close the zip.

• Date the bags so you know how long it's been in your freezer.

• Get a plastic zip bag big enough to hold the portion size plus a little extra room for the meat to expand from the freezing process.

What are the steps in making chocolate sauce?

• Add sugar, corn syrup and salt. Mix until well blended. Boil for 10 minutes or until the starch is thick and smooth.

• Cut the chocolate into small pieces. Melt on top of the double boiler.

• Gradually add the hot water, stirring until the mixture is well blended. Dissolve the cornstarch in cold water and combine with the chocolate mixture.

• Add butter and vanilla. Let cool. Place in a covered jar and store in the refrigerator.

Which of the following is NOT belonging in classifications of desserts?

• cheese

• gelatin dessert

• frozen dessert

• sahara desert

Why is dessert important after a meal?

• Because it looks expensive when you eat dessert after a meal.

• It signals to your body a feeling of doneness so that this is less likely to trigger you into mindless snacking.

• Because dessert you relish the taste, curbing your hunger.

• None of these.

According to her, the following are the reasons why we eat desserts and sweets EXCEPT___________.

• Dessert balances out a meal and gives 'closure' to the meal.

• Eating dessert is an opportunity to experience different flavors and textures that you cannot get in other foods like vegetables, meats, and fruits.

• Eating desserts stimulate your appetite, making you extra hungry for your meal.

• Dessert can be an opportunity to be creative. You can make interesting mixtures that you otherwise may not have thought.