2-22 Plating & Garnishing
Authored by Clifton Rice
Hospitality and Catering
12th Grade
Used 3+ times
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12 questions
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1.
MULTIPLE CHOICE QUESTION
15 mins • 5 pts
Which term refers to the overall plan for how something will look?
Arrangement
Design
Height
Colors
2.
MULTIPLE CHOICE QUESTION
15 mins • 5 pts
What does "napping" refer to in culinary terms?
Taking a short rest
Coating food lightly with a thin layer of sauce
Chopping vegetables finely
Baking food in a mold
3.
MULTIPLE CHOICE QUESTION
15 mins • 5 pts
What are the key elements of color in plate presentation?
Variety, Balance, Freshness
Variety, Complementary, Solid
Variety, Physical, Visual
Variety, Size, Temperature
4.
MULTIPLE CHOICE QUESTION
15 mins • 5 pts
What should be done if too much food exists for the well of the plate?
Use a smaller plate
Reduce the amount of food
Add more food to the plate
Use a deeper plate
5.
MULTIPLE CHOICE QUESTION
15 mins • 5 pts
How should sauces be served according to the text?
Only on top of the food
Around or under the food
Mixed with the food
On a separate plate
6.
MULTIPLE CHOICE QUESTION
15 mins • 5 pts
What is important in platter arrangement besides color variation?
Simplicity
Variety
Complexity
Uniformity
7.
MULTIPLE CHOICE QUESTION
15 mins • 5 pts
Which of the following is a garnish that can be spun?
Sugar
Butter
Cheese
Flour
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