Question 1

Which of the following statements about modern dessert plating is not true?&#10;A) 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.&#10;B) 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.&#10;C) 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.&#10;D) One dessert can be plated in many different ways, depending on the overall style of the restaurant.

Accepted Answer

Modern dessert plating has evolved to emphasize the creativity and presentation skills of the pastry chef, rather than shifting the responsibility of creative plating to dining room staff. Chefs continue to innovate in the kitchen rather than at the tableside.

Question 2

A simple dessert presentation may consist of the dessert _____.&#10;A) alone&#10;B) plus garnish or secondary items&#10;C) plus sauce&#10;D) plus garnish and sauce&#10;E) all of the above

Accepted Answer

A simple dessert presentation can include the dessert alone, with garnish or secondary items, with sauce, or with both garnish and sauce, depending on the desired complexity and presentation style.

Question 3

Which of these desserts would be appropriate to serve alone (i.e., with no sauce or garnish)?&#10;A) A slice of apple pie&#10;B) An elegantly decorated g&#226;teaux&#10;C) Both a and b&#10;D) Neither a nor b

Accepted Answer

Both a slice of apple pie and an elegantly decorated gâteaux can be served alone without the need for additional sauce or garnish, as they are often enjoyed as standalone desserts.

Question 4

An ice cream or sherbet quenelle is formed into a(n) _____.&#10;A) square&#10;B) circle&#10;C) diamond&#10;D) oval

Accepted Answer

A quenelle is traditionally shaped into an oval using two spoons.

Question 5

Fruit, ice cream, sherbet, whipped cream, sugar work, chocolate decorations, and cookies all can be used as _____.&#10;A) complex desserts&#10;B) quenelles&#10;C) petit fours&#10;D) secondary items or d&#233;cor

Accepted Answer

These items are commonly used as secondary items or décor to enhance the presentation and flavor of desserts, rather than being complex desserts, quenelles, or petit fours themselves.

Question 6

Which of the following d&#233;cor can be baked on parchment paper?&#10;A) Choux lattice&#10;B) Stencil paste&#10;C) Tuile batter&#10;D) All of the above

Accepted Answer

All of the options listed can be baked on parchment paper. Choux lattice, stencil paste, and tuile batter are all types of pastry or decoration techniques that involve baking, and parchment paper is commonly used as a non-stick surface for baking such items.

Question 7

Dessert sauces enhance desserts by their _____&#10;A) flavor&#10;B) appearance&#10;C) both a and b&#10;D) neither a nor b

Accepted Answer

Dessert sauces enhance desserts by both their flavor and appearance, adding depth and appeal to the overall dish.

Question 8

When using contrasting sauces to create a feathered or marbled pattern in a pool of dessert sauce, _____.&#10;A) the pattern sauce must be heavier and thicker than the base sauce&#10;B) the skewer or pick used to produce the patterns must be hotter than the sauces&#10;C) the base sauce must be cold and the pattern sauce hot&#10;D) none of the above

Accepted Answer

The technique for creating feathered or marbled patterns in dessert sauces does not require the pattern sauce to be heavier or thicker than the base sauce, nor does it necessitate the skewer or pick to be hotter than the sauces, or the base sauce to be cold with the pattern sauce hot. The key is in the method of application and manipulation of the sauces, not their temperatures or viscosities relative to each other.

Question 9

An example of a dessert presentation whose items emphasize one another through contrast is _____.&#10;A) a slice of hot apple pie served with a scoop of ice cream&#10;B) chocolate mousse served with crisp wafers&#10;C) a vanilla souffl&#233; served with a vanilla sauce&#10;D) both a and b

Accepted Answer

Contrast in dessert presentations can be achieved through differences in temperature, texture, and flavor. A slice of hot apple pie with cold ice cream (A) and chocolate mousse with crisp wafers (B) both exemplify this by contrasting temperatures and textures, respectively. A vanilla soufflé with vanilla sauce (C) lacks this contrast, as both items are similar in flavor and texture.

Question 10

When selecting the components of a dessert plate, you should decide __________.&#10;A) whether their flavors go together&#10;B) whether they offer variety of texture&#10;C) whether the colors enhance each other&#10;D) all of the above

Accepted Answer

All of the factors mentioned are important when selecting components for a dessert plate. Flavors should complement each other, a variety of textures adds interest, and harmonious colors can enhance the visual appeal of the dish.

Question 11

The three essentials a pastry chef must have in order to make attractive dessert presentations include all the following except ______________________.&#10;A) good visual sense&#10;B) a collection of plates in various sizes and shapes&#10;C) good baking and pastry skills&#10;D) professional work habits

Accepted Answer

The answer of The three essentials a pastry chef must...

Question 12

One type of petit four sec is a ____________.&#10;A) small cake iced with fondant&#10;B) chocolate curl or cigarette&#10;C) quenelle&#10;D) small cookie

Accepted Answer

The answer of One type of petit four sec is...

Question 13

Which of these statements is one of the general guidelines to follow when planning dessert presentations?&#10;A) Nearly every dessert looks better with a sprig of mint.&#10;B) Every component should have a purpose.&#10;C) A dessert plate should always contain at least two contrasting elements.&#10;D) Every dessert should have a garnish.

Accepted Answer

The answer of Which of these statements is one of...

Question 14

Pouring a pool of sauce to cover the bottom of a plate is called _______.&#10;A) feathering&#10;B) flooding&#10;C) spreading&#10;D) Pooling

Accepted Answer

The answer of Pouring a pool of sauce to cover...

Deck 22: Dessert Presentation