Deck 36: Buffet Presentation

Question 1

Oversized plates make food look plentiful.

Answer 1

False

Question 2

The neatness and cleanliness of a plate is most important for its presentation.

Answer 2

True

Question 3

Which of the following is best for moulding in a timbale?

A)rice pilaf
B)polenta
C)potato gratin
D)broccoli sauté

Answer 3

A

Question 4

The procurement of the best quality food is critical to successful presentation.

Question 5

The term encompassing the colour,texture,and arrangement of a plate of food is:

A)presentation
B)service
C)composition
D)buffet

Question 6

Garnishes should not affect the food item's flavour,texture,or appearance.

Question 7

The appearance of the food is contingent on the skillful application of preparation and fabrication techniques.

Question 8

The focal point on a plate of food is the:

A)front
B)garnish
C)highest point
D)plate decoration

Question 9

Which of the following could you use to decorate entree plates?

A)powdered sugar
B)finely chopped herbs
C)raspberry coulis
D)cocoa powder

Question 10

The placement of the sauce does not really affect presentation.

Question 11

Based on the guidelines for texture,which foods do not go together?

A)carrots cut julienne with mashed potatoes
B)steamed leaf spinach with salmon mousseline
C)baked potato with meatloaf
D)none of the above

Question 12

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

Question 13

The process of offering foods to diners in a way that is visually pleasing is called:

A)service
B)presentation
C)composition
D)buffet

Question 14

Garnishes should always compliment the food and be consistent with its seasonings.

Question 15

To ensure that food is attractively presented on the plate:

A)garnish it with fresh herbs
B)cut and mould the food
C)sauce decorate the plate
D)cook the food properly

Question 16

White and cream plates are safe choices because they compliment all foods.

Question 17

Which serviceware is best for presenting a ravioli appetizer?

A)35-cm base plate
B)coupe-shaped dinner plate
C)escargot plate
D)shallow,rimmed soup bowl

Question 18

What is important to remember when plate decorating with two sauces?

A)use squirt bottles
B)make sure they have the same viscosity
C)make them both flavourful
D)make fanciful designs

Question 19

Any herb can be used to garnish a dish as long as it looks attractive.

Question 20

What should you look for when selecting a plate?

A)oversized plates
B)unconventional shapes
C)busy,unique and/or very colourful designs
D)sized large enough to hold the food comfortably without overcrowding or spilling

Question 21

Serviceware should be selected based on its unique shapes or bold patterns and colours.

Question 22

Give an example of an entree that illustrates how a sauce can be both an integral part of a dish and an addition to its visual appeal.

Question 23

What are two attractive ways to cut vegetables to enhance plate presentation?

Question 24

In garnishing,foods are cut for two purposes: to ___________ the plate or platter and to be_____________.

Question 25

The cutting,slicing,or carving of foods is secondary to its successful presentation.

Question 26

What four elements should you consider when composing a plate presentation?

Question 27

Food can be _____________ or _____________ into various shapes for visual appeal.

Question 28

To create a successful spider web design,sauces of the same viscosity should be used.

Question 29

Hot foods should be served _______________ and cold foods should be served very ___________.

Question 30

What is the batter used for making cookie-like decorations and garnishes?

Question 31

Why is good plate presentation important?

Question 32

Presentation techniques are divided into two broad categories: those applied to specific________________ and those applied to the ______________.

Question 33

The texture of foods refers to how _____________ or _____________ and __________ or _____________ it looks.