Culinary Arts and Plating Techniques Quiz

What is the primary purpose of a garnish in a dish?

• To overwhelm the main dish

• To enhance the dish's appearance, flavor, color, and texture

• To replace the main dish

• To add only color to the dish

Which of the following is a plating technique that adds visual interest to a dish?

• Timbale

• Napping

• Height

• Brunoise

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

• A type of sauce

• A plating technique

• Tiny cubed cuts of uncooked, unseasoned vegetables

• A method of baking

What is the importance of plating in food presentation?

• It only affects the taste of the food

• It creates a pleasing visual experience and engages the senses

• It is not important in food presentation

• It only contributes to the smell of the food

Which guideline is NOT part of the general plating guidelines?

• Keep food off the rim of the plate

• Consider color, shape, and texture

• Overcomplicate the design

• "KIS" (Keep It Simple)

When should garnishes be added to a dish?

• Right after cooking

• Right before serving

• During cooking

• After plating

What are the two areas of presentation technique mentioned?

• The food and the garnish

• The plate and the garnish

• The food and the plate

• The garnish and the sauce

Which of the following is a topping for thick soups?

• Chocolate piping

• Cucumber fans

• Chopped parsley

• String work

What is the purpose of using glazes on poached fruits?

• To add sweetness

• For sheen and protection

• To enhance flavor

• For color contrast

What is a timbale?

• A type of garnish

• A dish with potatoes and other ingredients baked in a round mold

• A sauce used for desserts

• A method of scoring cucumbers