FSS-1223 Ch 36 Test

Some food have dull or similar colors. When this is the​ case, try adding​ _______________. -Strong aromas -Another similar food -White food -Another colored garnish -Grill marks

Another colored garnish

What should you avoid when selecting a​ plate? -​Elegant, large,​ charger-sized plates for smaller portions -Busy designs -Any plates that will cause the food to look overcrowded -​Oversized, rimmed soup plates -Unconventional shapes

Any plates that will cause the food to look overcrowded

​_______________ is NOT a general guideline when selecting complementary foods to arrange on a plate. . -Design the plate with the highest point to the rear or center -Avoid making smiley faces or objectionable types of symbolism -Choose a focal point for the plate -Strike a balance between overcrowding and leaving large gaps of space -Consider the number of elements of food on the plate

Avoid making smiley faces or objectionable types of symbolism

The prime consideration of dishes offered on a​ small-plate menu is​ _______________. -Balance -Composition -Color -Flavor -Texture

Balance

What reflects the​ chef's attention to​ detail? -The type of food presented -The menu -The time it takes for food to get to the table -Careful cutting of food -The theme of the restaurant

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? -Creamed spinach -Mashed potatoes -Rice pilaf -Cheesy polenta -Canned corn

Cheesy polenta

What is the term for the completed​ plate's structure? -Taste -Composition -Presentation -Sizzle -Texture

Composition

What technique or garnish can make food appear even more​ attractive? -Puréeing food -Local produce -Seasonal vegetables -Cutting or molding food into shapes -Fresh greens

Cutting or molding food into shapes

Reinterpreting traditional dishes and presenting foods in unexpected ways is called​ _______________. -Deconstructed presentation -Reconstructed presentation -Central presentation -Modernistic presentation -Traditional presentation

Deconstructed presentation

Great presentation requires which of the following​ skills? -Arrangement of food -Textural awareness -Experience and style -Attention to color -Attention to shapes

Experience and style

Any herb can be used to garnish a dish as long as it looks pretty. T/F

False

Food presentation is a science. T/F

False

Oversized plates make food look plentiful. T/F

False

When creating a small​ plate, careful consideration must be made to determine whether an​ entrée will work in this format. T/F

False

​"_______________" would NOT be considered a textural description. -Crisp -Grainy -Flaky -Crumbly -Hot

Hot

How should pasta be​ served? -Hot and slightly mushy -At room temperature -Hot and al dente -With fresh grated pepper on top -Tossed with butter and olive oil

Hot and al dente

What is important to remember when plate decorating with two​ sauces? -Make sure they have the same viscosity. -Make fanciful designs. -Make them both flavorful. -Use eye droppers. -Use squirt bottles.

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? -Fry it in hot fat. -Pipe it on the plate. -Bake it in a loaf of bread. -Mold it into buttered ramekins. -Flatten it with a fork.

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​ _______________. -Focal point -Positive space -Central placement -Negative space -Spatial space

Negative space

Salads should be served​ _______________. -On room temperature dinner plates -On pewter dishes -In round bowls -On chargers -On chilled glass plates

On chilled glass plates

An effective way to lighten up a conventional​ entrée for a small plate is to​ _______________. -Avoid using sauces -Serve the meat without any accompaniment -Serve it in the middle of a bowl of soup -Pair it with a salad or vegetable -Float the entrée on top of a soup base

Pair it with a salad or vegetable

What color should sirloin steak be inside when properly prepared to medium rare​ doneness? -Light red -Grey -​Pink-grey -Dark red -Pink

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 -Correct menu item -Hot food​ hot, cold food cold -Order of service -Size of portion uniform

Plate is clean, wiped down, with no spots or food on rim

What is the practice of serving food that is visually​ pleasing? -Preparation -Delivery -Planning -Service -Presentation

Presentation

Use an unexpected garnish with a traditional​ _______________. -Protein -Starch -Salad -Vegetable -Sauce

Protein

When braising red​ cabbage, what maintains its brilliant red​ color? -Boiling on high heat -Putting vinegar in the braising liquid -Putting food color in the braising liquid -Putting baking soda in the braising liquid -Putting salt in the braising liquid

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 -Roasted red potatoes and julienned carrots -Mashed potatoes and pureed carrots -Mashed potatoes and julienned carrots -Potato gratin and pureed carrots

Roasted asparagus

What is the process of delivering cold salads and hot entrees to​ guests? -Beverage preparation -Maintaining clean dishes and small wares -Presentation -Meal preparation -Service

Service

For visual​ interest, combine a variety of​ _______________ on the plate. -Colors -Shapes -Aromas -Textures -Flavors

Shapes

How should hollandaise look when served with​ asparagus? -Grainy yellow -Light yellow and thin -Shiny pourable and yellow -Dull and thick -Thick yellow

Shiny pourable and yellow

What sense does a diner consume their food with​ first? -Aroma -Taste -Sight -Sizzle -Texture

Sight

​_______________ the plating to compensate for the increased number of dishes needed for​ small-plate menus. -Simplify -Increase -Reduce -Plan -Multiply

Simplify

Each dish on a​ small-plate menu is usually reduced in​ _______________. -Protein content -Size -Calories -Fat content -Gluten

Size

What eating style uses dishes once reserved for the start of a​ meal? -À la carte -​Small-plate dining -Amuse bouche -Starter menu -Tasters

Small-plate dining

What size portion should first courses and appetizers​ be? -One bite size -Smaller sized -Same size as the soup course -At least 6 to 8 ounces -As big as the salad course

Smaller sized

When serving small​ plates, guests are free to compose their own menu by combining a few small plates with a suitable​ _______________. -Variety -Starch -Entrée -Dessert -Sauce

Starch

To compensate for the added number of plates sent out from the kitchen with a​ small-plates menu, chefs must​ _______________. -Consider hiring a staff to oversee this part of the menu -Only fix foods that are low in calories -Streamline the presentations -Look to the breakfast and lunch menus for inspiration -Add only a few small plates to their menus

Streamline the presentations

What is usually the focal point on a plate of​ food? -The top quarter of the plate -The point to where the eye is drawn -The plate decoration -The garnish -The entrée

The point to where the eye is drawn

​_______________ are some of the easiest and most natural plate garnished used. -. -Nasturtium buds and flowers -Julienne of leeks -Brunoise of carrots -Lemon wedges -Thyme or rosemary sprigs

Thyme or rosemary sprigs

Which of the following foods are used to decorate the​ plate? -Tomato rose -​Waffle-cut purple potatoes -Bâtonnet of zucchini -Julienne of carrots -Tourné potatoes

Tomato rose

Cold foods should always be served on very cold or chilled plates. T/F

True

Foods with similar textures are less visually appealing than foods with different textures. T/F

True

Pasta should always be served al dente. T/F

True

Presenting food on a plate that is proportionately too large may make the food portion look too​ sparse, thereby creating poor value perception. T/F

True

Properly preparing the main food product on a plate is the most important way to make the dish look attractive. T/F

True

The composition of a plate of food can be further enhanced by decorating the plate. T/F

True

White and​ cream-colored plates are safe bets because they complement all foods. T/F

True

_______________ can be​ julienned, sliced and​ deep-fried for consumption. -Celery -Avocado -Cucumber -Tomato -Turnip

Turnip

How would you plate small items such as​ microgreens, edible flowers or cut or sliced fruits or​ vegetables? -Knife tip -Spoons -Tweezers -Cake spatula -Tongs

Tweezers

When coming up with new ideas for small​ plates, highlight​ _______________ as​ center-of-the-plate items. -Seafood -Proteins -Starches -Cheese -Vegetables

Vegetables