Fundamentals of plating

Question 1

A food that refers to presenting the item on a plate in a way that is tempting and appealing.

Answer 1

Plating

Question 2

Requires chefs to think of their plate like the face of a clock

Answer 2

Clock method

Question 3

A technique that adds dimension of height to culinary plating, forcing the diner’s eye to move upward.

Answer 3

Stacking method

Question 4

Presentation of your sauce can ruin your plating appearance or enhance it depending on how the sauce is added.

Answer 4

Sauces

Question 5

Popular technique for plating sauces

Answer 5

Swirling

Question 6

Serve as an accent to peek up or highlight the color of the main dish.

Answer 6

Garnishes

Question 7

Garnishes can not always be edible. True or False?

Answer 7

False. Garnishes SHOULD always be edible

Question 8

Great for cutting vegetables

Answer 8

Apple cutter/corer

Question 9

Standard pastry brushes work for most garnishing but for precise or delicate chore.

Answer 9

Brushes, specifically, a child’s small paint brush

Question 10

Each of these helps you shape butter.

Answer 10

Butter curler, butter paddle, and candy mold

Question 11

Used to form delicate butter curls

Answer 11

Curler

Question 12

Used to make butter balls

Answer 12

Paddles

Question 13

Also known as butter molds

Answer 13

Candy molds

Question 14

A tool used to cut a thin strip of peel from citrus fruit

Answer 14

Citrus stripper

Question 15

Used for piping designs and other cake decorating tasks.

Answer 15

Decorating bag

Question 16

Most important things when you need an additional tip for a new garnish

Answer 16

Decorating tips

Question 17

Special type of knife with a jagged edge on the knife that comes in handy for many garnishing tasks.

Answer 17

Grapefruit knife

Question 18

Used for grating cheese, vegetables zest, and spices with cones in all shapes and sizes

Answer 18

Hand grater

Question 19

Hors D’oeuvres cutter

Answer 19

Small cooking dough cutter

Question 20

Used most often in garnishing

Answer 20

Knives

Question 21

used for cutting large items

Answer 21

chef’s knife

Question 22

Spoon like utensils with a sharp edge used specifically for cutting ball-shaped pieces from the pulp of a fruit.

Answer 22

Melon baller

Question 23

Handy utensils that include two sharp blades operated with a pair of handles

Answer 23

Scissors

Question 24

For garnishing, keep a supply of _________, as well as a 6 and 10-inch _____________.

Answer 24

Wooden toothpicks and wooden skewers

Question 25

It is a kitchen tool consisting of slotted metal blade attached to the handle, used to remove the outer skin or peel of certain vegetables and fruits

Answer 25

Vegetable peeler

Question 26

This bowl shaped tool made from wine mesh is great for lifting or sprinkling powdered cocoa on our foods.

Answer 26

Wine strainer

Question 27

Wine strainers are also called as ______.

Answer 27

Sieves