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