Garnishing 2: Question Preview (ID: 8805)


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Which is NOT a proper technique when plating fruits and desserts?
a) allow drippings to touch the rim of the plate b) avoid leaving thumbprints on the rim c) make colorful and well balanced d) use a variety of fruits
Which is the BEST way to garnish a sandwich?
a) no garnish b) on a separate plate c) on the side d) on the top
Which is NOT a commonly used garnish for poultry?
a) fruit b) herbs and nuts c) melon d) sifted powdered sugar
A tournee knife is used to
a) carve a watermelon basket b) create spiral designs on a cake c) cut potatoes that are oblong and seven sided d) scoop out balls of cataloupe and watermelon
A decorating or icing spatula is used to
a) carve a watermelon basket b) make chocolate curls and balls of butter c) scoop out balls of cantaloupe and watermelon d) smooth icing on a cake
A butter curler is used to
a) carve a watermelon basket b) create sprial designs on a cake c) make chocolate curls and balls of butter d) scoop out balls of antaloupe and watermelon
Which tool is MOST appropriate for plate painting
a) decorating spatula b) melon baller c) squeeze bottle d) zester
A vegetable peeler can be used to make
a) carrot curls and chocolate curls b) scooped out balls of cheese, potatoes, and butter c) thick slices of carrots d) v-cuts in melons and bell peppers
A zester can be used to make
a) carrot curls and chocolate curls b) shaved pieces from colorful vegetables like carrots c) thin grooves in carrots and cucumbers d) v-cuts in melons and bell peppers
A fluting knife can be used to make
a) carrot curls and chocolate curls b) shaved pieces from colorful vegetables like carrots c) thin grooves in carrots and cucumbers d) v-cuts in melons and bell peppers
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