Garnishing Question Preview (ID: 8803)


Garnishing. TEACHERS: click here for quick copy question ID numbers.

Which garnishing tool should be used to pare straips from citrus fruits and thin grooves from carrots and cucumbers?
a) Channel knife
b) Fluting knife
c) paring knife
d) vegetable peeler

Which garnishing tool should be used to make V-cuts in melons and bell peppers?
a) channel knife
b) zester
c) paring knife
d) fluting knife

Which garnsihing tool should be used to make curls and grooves and marble-size balls?
a) butter cutter
b) melon baller
c) fluting knife
d) channel knife

Which is used in plate painting?
a) chocolate and raspberry sauces
b) parsley
c) colored cake icing
d) lemon zest

Which garnihsing tool should be used to scoop out balls of cheese, potatoes, butter, cantaloupe, and watermelon?
a) butter cutter
b) melon baller
c) fluting knife
d) channel knife

A parisienne scoop or melon baller should be used to
a) create attractive designs on a cake
b) shave pieces from colorful vegetables
c) scoop out balls of potatoes, butter, and melons
d) make chocolate curls

Which garnihsing knife is used to carve melons?
a) channel knife
b) tournee knife
c) paring knife
d) fluting knife

Which is NOT a purpose for garnishing food?
a) add color and balnace to roast beef and potatoes
b) take attention away from a piece of chocolate cake
c) add visual appeal to a grilled chicken breast
d) add nutritional value to the meal

Which is the most appropriate garnish for strawberry cheesecake?
a) chocolate curls
b) twist of lemon
c) orange slices
d) fanned strawberry

Which is NOT appropriate for serving raw vegetables?
a) fluted cantaloupe
b) large hollowed out tomato
c) hollowed out cabbage
d) fluted red bell pepper

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