Which of these statements is NOT true in regards to plate design.
A) The decorations should never get in the way of the food.
B) The food must be accessible.
C) The amount of food should correspond to the size of the platter.
D) The larger the portion the better.
Correct Answer:
Verified
Q2: Describe molecular gastronomy and how it is
Q3: Meat glue is
A)aspic
B)transglutaminase
C)sodium alginate
D)calcium lactate
Q4: Finished sculptures made of dead dough must
Q5: French Mayonnaise Collée is
A)aspic
B)mock chaud froid
C)quick chaud
Q6: It is best to carve ice on
Q7: Describe the ideal work environment when decorating
Q8: Cold food, especially decorated cold food, can
Q9: Basic chaud froid is made with chicken
Q10: In a commercial kitchen, a Queen Mary,
Q11: Which is NOT a type of chisel
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