Foundations of restaurant management 2 chapter 22

A proper garnish complements the main dish

• by masking bland tasting food

• by increasing the price of the meal

• by showing off the chef's culinary skill

• by adding color, texture, and flavor

What is the maximum number of colors that should be used to make a dish more attractive?

• 1

• 2

• 3

• 5

Which would you use to decorate a dessert plate?

• Cocoa powder

• demi-glace

• chopped parsley

• Pickles

What food would be best presented molded in a timbale

• wild mushroom and rice

• potato gratin

• Roasted sweet potatoes

• Sauteed asparagus

When considering shapes for the design of a dish, its best to cut the ingredients

• in intricate patterns

• neatly and uniform

• into a variety of shapes

• as small as possible

What are things to consider when arranging a plate?

• Height of the food on the plate and the use of color

• Ensuring the use of both herbs and spices

• Filling up the plate completely

• Always use parsley as a garnish

What term is used to the overall plan for how something will look?

• Arrangement

• Color

• Plating

• Design

What is one of the three classification for soup garnish

• Garnishes in the soup

• Garnishes on the soup bowl

• Texture of the plate

• shape of the bowl

Which would work best garnishing a dessert plate

• Cayenne pepper

• Crushed croutons

• Thin slices of fruit

• egg yolks

String work is garnish used with

• Soup

• salad

• dessert

• appetizer