BK201 WK 11
Sweetened Coffee
Bitter and Sweet
Sauerkraut
Salty and Sour
Our perception of a delicious and memorable dessert is influenced by: a. Sight, sound, touch, smell and taste b. Taste and touch only c. Smell, taste and texture only d. Taste and aroma only
a. Sight, sound, touch, smell and taste
Which of the following is true? a. The main item of a dessert should always be the focal point, with the other elements enhancing it. b. All elements of a dessert should stand out equally, having several focal points.
a. The main item of a dessert should always be the focal point, with the other elements enhancing it.
A Meal Period Buffet theme focuses on..... a. The time of the buffet (breakfast, brunch, lunch, dinner) b. A specific holiday c. A specific time in history d. The time of the year
a. The time of the buffet (breakfast, brunch, lunch, dinner)
The ___________ of a buffet determines the menu items, decorations, presentation and tone of the event. a. Theme b. Time c. Centerpiece d. Place
a. Theme
"Good" flavor is dependent on several factors, including culture, personality, past experiences and preferences of the diner. a. True b. False
a. True
A __________________ is where cooked meat or seafood is presented whole, and sliced to serve for each guest coming down the line. a. Fork buffet b. Cooking station c. Action station d. Carving station
d. Carving station
Contemporary
Abstract; compositional balance; contrasts in flavors and textures; artistic
Buffets can be classified by: Select one or more: a. Regions or cultures b. Season c. Temperature of food d. Style of service
All Choices
Common taste combinations are: (select all that apply) a. Bitter, sweet and sour b. Salty and sour c. Sweet and sour d. Sweet and salty
All Choices
Items that should be included in a project timeline are: (select all that apply) a. Service and clean up time b. Preparation and cooking time c. Grocery shopping d. Decorating e. Meal planning and budget
All Choices
The fundamental elements of a dessert include: (check all that apply) a. Main item b. Garnish c. Crunch component d. Sauce
All Choices
Temperature
Can subdue some flavors if high or low
False Heat and Cool
Chemosensory irritations
Texture
Dimensions include moisture, density, bounce, graininess and many others
Theatrical
Evokes emotion; over-the-top presentations, food may mimic an emotion
Naturalistic
Fresh ingredients, use of natural forms and flavors
Minimalistic
Little decoration; economic portions; small but precise details
Molecular Gastronomy
Modern techniques; fewer rules; creative and very unique
Salted Caramel
Sweet and Salty
Cranberry Juice
Sweet, Sour and Bitter
Mouthfeel
The way a food or beverage coats your mouth
Classical
Traditional; neat; little distractions
A ___________________ is where an item is finished or prepared in front of the guest. a. Action station b. Mongolian buffet c. Cold food buffet d. Fork buffet
a. Action station
Which of the following is true when creating contemporary plated desserts? a. Combining textures is a great way to enhance the mouthfeel of a dessert. b. Desserts should only be composed of ingredients with similar mouthfeels.
a. Combining textures is a great way to enhance the mouthfeel of a dessert.
Chocolate, soda and coffee with sugar combine tastes of __________ and ___________. a. Sweet, sour b. Bitter, sweet c. Salty, sweet d. Sour, bitter
b. Bitter, sweet
The ___________________ serves to be striking and solidify the theme of the event. a. Type of dish b. Centerpiece c. Sideboard d. Riser
b. Centerpiece
A ______________ is a large metal tray for food that is heated from below by setting it into a similarly sized tray of boiling or hot water. a. Heat lamp b. Chafing dish c. Action station d. Fork buffet
b. Chafing dish
A Seasonal Buffet theme focuses on..... (select all that apply) a. A specific time in history b. The time of the year c. The time of the buffet (breakfast, brunch, lunch, dinner) d. A specific holiday
b. The time of the year and d. A specific holiday
Individual tastes rarely occur by themselves. There is usually a dominating taste followed by a more subtle one. a. False b. True
b. True
___________is a taste that detects the presence of glutamate which binds to our taste buds. a. Sourness b. Umami c. Sweetness d. Bitterness
b. Umami
When foods are mirrored on both sides of a large table, this is called a _____________ buffet. a. Cafeteria b. Action station c. Carving station d. Double-sided
d. Double-sided
________________ is caused by acidity and is most often found in nature in fruits, like lemons and oranges. a. Bitterness b. Sweetness c. Saltiness d. Sourness
d. Sourness