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Plate Presentation

Total questions: 21

Worksheet time: 11mins

Name
Class
Date
1.

___________ is a thin cookie-like dough delicately piped and baked for use in making decorations and garnishes.

a)

Baguette

b)

Madeleine's

c)

Hippenmasse

d)

Paris-Brest

2.

Presentation is the process of offering foods to diners in a way that is visually pleasing.

a)

true

b)

false

3.
What is the best place to put a pickle garnish for a cold sandwich
a)
none
b)
separate plate
c)
side
d)
top
4.
which is the most appropriate garnish for strawberry cheesecake
a)
chocolate curls
b)
fanned strawberry
c)
orange slices
d)
twist of lemon
5.
which garnishing tool should be used to pare strips from citrus fruits and thin grooves from carrots and cucumbers
a)
channel knife
b)
fluting knife
c)
paring knife
d)
vegetable peeler
6.
which is most likely used in plate painting
a)
chocolate and raspberry sauces
b)
colored cake frosting
c)
lemon zest
d)
parsley
7.
which garnishing tool should be used to scoop out balls of cheese, potatoes, butter, cantaloupe, and watermelon?
a)
butter cutter
b)
channel knife
c)
fluting knife
d)
melon baller
8.
a zester can be used to make
a)
carrot curls and chocolate curls
b)
shaved pieces from veggies
c)
thin grooves in veggies
d)
v-cuts in melons
9.
which tool is most appropriate for plate painting
a)
decorating spatula
b)
melon baller
c)
squeeze bottle
d)
zester
10.
a tournee knife is used to
a)
carve watermelon
b)
create spiral designs
c)
cut potatoes that are oblong and seven sided
d)
scoop out balls of cantaloupe and watermelon
11.
toasted and seasoned croutons would be an appropriate garnish for
a)
meat
b)
salads
c)
sandwiches
d)
seafood
12.
a decorating or offset spatula is used to
a)
carve a watermelon basket
b)
make chocolate curls
c)
scoop out balls of watermelon
d)
smooth icing on a cake
13.
which garnishing tool should be used to make Vcuts in melon and bell peppers
a)
channel knife
b)
fluting knife
c)
veggie peeler
d)
zester
14.
a vegetable peeler can be used to make
a)
carrot curls and chocolate curls
b)
scooped out balls of cheese
c)
thick slices of carrots
d)
v-cuts in melons
15.

Listing of food choices the restaurant offers for each meal.

a)

Entree'

b)

Recipe

c)

Menu

d)

De jour

16.

Type of main dish.

a)

Dessert

b)

Side item

c)

Recipe

d)

Entree'

17.

Type of menu - Customer chooses one selection from each course offered by the restaurant.

a)

Meal-based

b)

A la carte

c)

Prix fixe

d)

du jour

18.

Menu type - Offers each food and beverage item priced and served separately.

a)

California

b)

Du jour

c)

A la carte

d)

prix fixe

19.

Menu type - Lists complete meals, from appetizers to desserts and sometimes beverages, for on set price.

a)

Table d' hote

b)

Cycle menu

c)

California

d)

a la cart

20.

Menu type - Offering the same dishes every day for a long period of time.

a)

Cycle menu

b)

Fixed

c)

Du jour

d)

table d'hote

21.

Represents food choices from a specific country.

a)

cycle

b)

continental

c)

ethnic

d)

prix fixe

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