dessert presentation

The three essentials a pastry chef must have in order to make attractive dessert presentations include all the following except ______________________. -good visual sense - a collection of plates in various sizes and shapes -good baking and pastry skills -professional work habits

- a collection of plates in various sizes and shapes

Which of these desserts would be appropriate to serve alone (i.e., with no sauce or garnish)? -A slice of apple pie -An elegantly decorated gâteaux -Both a and b -Neither a nor b

Both a and b

A simple dessert presentation may consist of the dessert _____. - plus garnish and sauce alone -plus garnish or secondary items -plus sauce -plus garnish and sauce -all of the above

all of the above

When selecting the components of a dessert plate, you should decide __________. -whether their flavors go together -whether they offer variety of texture -whether the colors enhance each other -all of the above

-all of the above

Which of the following décor can be baked on parchment paper? -Choux lattice -Stencil paste -Tuile batter -All of the above

All of the above

Which of the following statements about modern dessert plating is not true? -Modern pastry chefs often devote as much time to the appearance of plated desserts as they do to the decoration of elegant cakes or the assembly of complex pastries. -Simple desserts that were once served alone on small plates are now often presented on large plates with a sauce and one or more garnishes. -In the past, chefs devoted more of their time and creativity to the arrangement of plated food. Today, most creative plating is done tableside by dining room staff. -One dessert can be plated in many different ways, depending on the overall style of the restaurant.

In the past, chefs devoted more of their time and creativity to the arrangement of plated food. Today, most creative plating is done tableside by dining room staff.

An example of a dessert presentation whose items emphasize one another through contrast is _____. -a slice of hot apple pie served with a scoop of ice cream -chocolate mousse served with crisp wafers -a vanilla soufflé served with a vanilla sauce -both a and b

both a and b

Dessert sauces enhance desserts by their _____ -flavor -appearance -both a and b -neither a nor b

both a and b

When using contrasting sauces to create a feathered or marbled pattern in a pool of dessert sauce, _____. -the pattern sauce must be heavier and thicker than the base sauce -the skewer or pick used to produce the patterns must be hotter than the sauces -the base sauce must be cold and the pattern sauce hot -none of the above

none of the above

An ice cream or sherbet quenelle is formed into a(n) _____. -square -circle -diamond -oval

oval

Fruit, ice cream, sherbet, whipped cream, sugar work, chocolate decorations, and cookies all can be used as _____. -complex desserts -quenelles -petit fours -secondary items or décor

secondary items or décor

One type of petit four sec is a ____________. -small cake iced with fondant -chocolate curl or cigarette -quenelle -small cookie

small cookie