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WorksheetsPresentation/Garnishing
Total questions: 10
Worksheet time: 5mins
Name
Class
Date
1.
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
2.
which is most likely used in plate painting
a)
chocolate and raspberry sauces
b)
colored cake frosting
c)
lemon zest
d)
parsley
3.
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
4.
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
5.
which tool is most appropriate for plate painting
a)
decorating spatula
b)
melon baller
c)
squeeze bottle
d)
zester
6.
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
7.
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
8.
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
9.
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
10.
4) Which is used in plate painting
a)
a. Parsley
b)
b. Lemon zest
c)
c. Chocolate and raspberry sauce
d)
d. Colored cake icing
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