Worksheets2-22 Plating & Garnishing
Total questions: 12
Worksheet time: 3hrs 0mins
Which term refers to the overall plan for how something will look?
Arrangement
Design
Height
Colors
What does "napping" refer to in culinary terms?
Taking a short rest
Coating food lightly with a thin layer of sauce
Chopping vegetables finely
Baking food in a mold
What are the key elements of color in plate presentation?
Variety, Balance, Freshness
Variety, Complementary, Solid
Variety, Physical, Visual
Variety, Size, Temperature
What should be done if too much food exists for the well of the plate?
Use a smaller plate
Reduce the amount of food
Add more food to the plate
Use a deeper plate
How should sauces be served according to the text?
Only on top of the food
Around or under the food
Mixed with the food
On a separate plate
What is important in platter arrangement besides color variation?
Simplicity
Variety
Complexity
Uniformity
Which of the following is a garnish that can be spun?
Sugar
Butter
Cheese
Flour
What is a common garnish for cream of mushroom soup?
Chopped parsley or chives
Sliced apples
Grilled shrimp
Roasted garlic
When should you place toppings on the soup to prevent them from melting or sinking?
After serving
Immediately before service
During cooking
The day before serving
Gougères are small, finger-sized pastries filled with ingredients such as:
Chocolate and vanilla
Mushrooms, beef, or ham
Strawberries and cream
Cheese and spinach
What is the role of whipped cream in garnishing desserts?
To add color
To add flavor and texture
To increase the size
To change the temperature
True or False: When plating I should always try to add an even-numbered amount of each quantitative component.
True
False
