Deck 19: Restaurant and Plated Desserts

Question 1

Dessert plates should be _______with a(n) ________before they are served to the customer.

Answer 1

wiped; clean towel

Question 2

List five edible garnishes discussed in this chapter than can be used to add taste, texture and eye appeal to a dessert presentation.

Answer 2

fresh edible flowers; mint; whipped cream; candied citrus rind; candied nuts; meringue cookies; nougatine

Question 3

Which of the following does NOT describe a properly presented dessert?

A) Bar cookies should be cut into uniform-sized pieces with crisp-cut edges.
B) Pie filling should tumble out of its crust and flow to the edge of the plate.
C) Whipped cream should not mar the chocolate custard in a slice of chocolate cream pie.
D) Meringue topping should be evenly browned and its crust uniformly golden.

Answer 3

B

Question 4

When foods are served on large or oversize plates, foods may look sparse.

Question 5

Which of the following is a major consideration when designing a dessert presentation?

A) Shape of the dessert plate
B) Pattern on the dessert plate
C) Shape of the dessert components
D) All of the above

Question 6

The most artfully designed dessert presentations combine varied tastes and textures in a symmetrical arrangement.

Question 7

Desserts that combine several components artfully arranged before being served are called____________

Question 8

What are the basic types of chocolates and their common uses in the pastry kitchen?

Question 9

Decorative lines may be painted with dessert sauces by drawing a toothpick or thin-bladed knife through two contrasting color sauces.

Question 10

When painting a plate with two different sauces, the sauces must be_______ enough to hold the pattern and of the same _________.

Question 11

Why must couverture chocolate be tempered? When is it not necessary to temper chocolate?

Question 12

A clean knife should be used each time a slice of cheesecake is cut.

Question 13

Keeping foods in the same color palate, such as coffee ice cream with coffee custard sauce, makes an exciting dessert presentation.

Question 14

Properly portioned desserts are appealing to the eye and ensure that the customer receives a(n) __________product each time he or she orders.

Question 15

Discuss the four methods for tempering couverture and discuss the precautions that must be taken when preparing the chocolate.

Question 16

Which of the following should NOT be considered when designing a complex dessert presentation?

A) Hot and cold desserts combined on the same plate please the palate.
Altered.
B) ?Classic flavor combinations such as chocolate and mint should never be
C) Warm foods have a more intense flavor and aroma than cold foods.
D) A combination of textures such as creamy and crisp make for an
Interesting dessert combination.