CHEF- 1301 chapter test 36.2.33
Some food have dull or similar colors. When this is the case, try adding _______________.
Another colored garnish
What should you avoid when selecting a plate?
Any plates that will cause the food to look overcrowded
_______________ is NOT a general guideline when selecting complementary foods to arrange on a plate.
Avoid making smiley faces or objectionable types of symbolism
The prime consideration of dishes offered on a small-plate menu is _______________.
Balance
What reflects the chef's attention to detail?
Careful cutting of food
Which of the following foods would be a product served unmolded that would take on the shape of the pan it was cooked in?
Cheesy polenta
What is the term for the completed plate's structure?
Composition
What technique or garnish can make food appear even more attractive?
Cutting or molding food into shapes
Reinterpreting traditional dishes and presenting foods in unexpected ways is called _______________.
Deconstructed presentation
Great presentation requires which of the following skills?
Experience and style
Any herb can be used to garnish a dish as long as it looks pretty.
False
Oversized plates make food look plentiful.
False
When creating a small plate, careful consideration must be made to determine whether an entrée will work in this format.
False
"_______________" would NOT be considered a textural description.
Hot
How should pasta be served?
Hot and al dente
What is important to remember when plate decorating with two sauces?
Make sure they have the same viscosity.
To make the dish more interesting, what can be done to give height and shape to creamed spinach or a bound starch such as rice?
Mold it into buttered ramekins.
Well-balanced composition is achieved with careful consideration of the arrangement of main items on the plate as well as the _______________.
Negative space
Salads should be served _______________.
On chilled glass plates
An effective way to lighten up a conventional entrée for a small plate is to _______________.
Pair it with a salad or vegetable
What color should sirloin steak be inside when properly prepared to medium rare doneness?
Pink
When the food leaves the cook's line, what should the expeditor or waiter look out for?
Plate is clean, wiped down, with no spots or food on rim
What is the practice of serving food that is visually pleasing?
Presentation
Use an unexpected garnish with a traditional _______________.
Protein
When braising red cabbage, what maintains its brilliant red color?
Putting vinegar in the braising liquid
To achieve a variety of texture, color and shape, which would be the best accompaniment for poached salmon?
Roasted asparagus
What is the process of delivering cold salads and hot entrees to guests?
Service
For visual interest, combine a variety of _______________ on the plate.
Shapes
How should hollandaise look when served with asparagus?
Shiny pourable and yellow
What sense does a diner consume their food with first?
Sight
_______________ the plating to compensate for the increased number of dishes needed for small-plate menus.
Simplify
Each dish on a small-plate menu is usually reduced in _______________.
Size
What size portion should first courses and appetizers be?
Smaller sized
When serving small plates, guests are free to compose their own menu by combining a few small plates with a suitable _______________.
Starch
To compensate for the added number of plates sent out from the kitchen with a small-plates menu, chefs must _______________.
Streamline the presentations
What is usually the focal point on a plate of food?
The point to where the eye is drawn
_______________ are some of the easiest and most natural plate garnished used.
Thyme or rosemary sprigs
Which of the following foods are used to decorate the plate?
Tomato rose
Cold foods should always be served on very cold or chilled plates.
True
Food presentation is a science.
True
Foods with similar textures are less visually appealing than foods with different textures.
True
Pasta should always be served al dente.
True
Presenting food on a plate that is proportionately too large may make the food portion look too sparse, thereby creating poor value perception.
True
Properly preparing the main food product on a plate is the most important way to make the dish look attractive.
True
Reinterpreting traditional dishes and presenting foods in unexpected ways is called _______________.
True
The composition of a plate of food can be further enhanced by decorating the plate.
True
_______________ can be julienned, sliced and deep-fried for consumption.
Turnip
How would you plate small items such as microgreens, edible flowers or cut or sliced fruits or vegetables?
Tweezers
When coming up with new ideas for small plates, highlight _______________ as center-of-the-plate items.
Vegetables
What eating style uses dishes once reserved for the start of a meal?
Small-plate dining
