Culinary Terms and Garnishing and Plating

What does the term "Brunoise" refer to in culinary terms?

• A type of sauce

• Tiny cubed cuts of uncooked, unseasoned vegetables

• A cooking method involving boiling

• A type of dessert

What is the definition of "Design" in the context of plating and garnishing?

• The process of cooking food

• The overall plan for how something will look

• The method of serving food

• The technique of cutting vegetables

In plating and garnishing, what does "Arrangement" refer to?

• The order in which ingredients are cooked

• The way food items are placed on a dish to maximize appeal

• The sequence of serving dishes

• The method of cleaning dishes

Why is "Colors" an important element in plating and presenting a food dish?

• It determines the cooking time

• It affects the nutritional value

• A good balance of colors makes the dish more appetizing

• It influences the cost of the dish

How does "Height" contribute to the presentation of a food dish?

• It makes the dish easier to cook

• It enhances the flavor of the dish

• Bringing height to a dish makes it more interesting and appealing

• It reduces the cooking time

What is one of the important elements in plating and presenting a food dish?

• Temperature

• Shapes

• Color

• Aroma

How is 'texture' defined in the context of food presentation?

• The color of the food

• The nutritional value of the food

• How something feels or its visible surface characteristics

• The size of the food portions

What is a 'timbale'?

• A type of sauce

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

• A method of cooking meat

• A type of dessert

What does 'napping' refer to in culinary terms?

• Chopping vegetables finely

• Coating food lightly with a thin layer of sauce

• Baking food at a low temperature

• Marinating meat overnight