Lesson 4 - Lesson 7

Question 1

Primary considerations when plating the food on the plate.

Answer 1

Balance, Unity, Focus, and Flow

Question 2

Refers to presenting the item on a plate in a way that is tempting and appealing.

Answer 2

Plating

Question 3

Methods of Plating.

Answer 3

Clock Method, Stacking Method, Sauces, Garnishes

Question 4

This plating requires chefs to think of their plate like the face of a clock.

Answer 4

Clock Method

Question 5

Adds a dimension of height to culinary plating, forcing the diner’s eye to move upward.

Answer 5

Stacking Method

Question 6

Presentation of your _________ can ruin your plating appearance or enhance it.

Answer 6

Sauces

Question 7

Popular technique for plating sauces.

Answer 7

Swirling

Question 8

These serve as an accent to perk up or highlight the color of the main dishes.

Answer 8

Garnishes

Question 9

Give me at least 5 tools for garnishing.

Answer 9

Apple Corer, Brushes, Citrus Stripper, Decorating Tips, Grapefruit Knife

Question 10

Is great for cutting vegetables, such as carrots as well as apples.

Answer 10

Apple Cutter/Corer

Question 11

Works for most garnishing.

Answer 11

Brushes

Question 12

Used to form delicate butter curls.

Answer 12

Curler

Question 13

For butter balls.

Answer 13

Paddles

Question 14

Also known as butter molds.

Answer 14

Candy Molds

Question 15

Tool used to cut a thin strip of peel from citrus fruit or other fresh product.

Answer 15

Citrus Stripper

Question 16

Used for piping designs and other cake decorating tasks.

Answer 16

Decorating Bag

Question 17

Important thing when you need an additional tip for anew garnish.

Answer 17

Decorating Tips

Question 18

Special type of knife. The jagged edges on this knife come in handy for many garnishing tasks.

Answer 18

Grapefruit Knife

Question 19

It is used for many things in the kitchen, such as grating cheese, vegetable zest, and spices.

Answer 19

Hand Grater

Question 20

Also known as hors d’oeuvres cutter

Answer 20

Small Cookie Cutter

Question 21

Usedmost often.

Answer 21

Knives

Question 22

Spoon-like utensil with a sharp edge used especially for cutting ball-shaped pieces.

Answer 22

Mellon Baller

Question 23

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

Answer 23

Scissors

Question 24

For garnishing, keep a supply of _____________, as well as 6- and 10 - inch wooden ________ on hand.

Answer 24

Skewers and toothpicks

Question 25

A kitchen tool consisting of a 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 wire mesh is great for sifting.

Answer 26

Wire Strainer

Question 27

Accompaniments of Appetizer

Answer 27

sauces, dips, condiments, pickles, fruits, vegetables and prepared vegetable items.

Question 28

Classifications of salad according to use.

Answer 28

As an appetizer, As side dish, as a main dish, as dessert

Question 29

It contains light ingredients and stimulates the appetite.

Answer 29

As an appetizer

Question 30

Considered as an entree.

Answer 30

As side dish

Question 30

Green salad or tossed salad.

Answer 30

Garden Salad

Question 31

To balance the taste of the preceding courses.

Answer 31

As dessert

Question 32

Usually heavy as they are meant to satisfy the appetite.

Answer 32

As a main dish

Question 33

Give the 12 types of salad according to ingredients.

Answer 33

Garden, Vegetable, Bound, Dinner, Fruit, Dessert, Chicken, Coleslaw, Egg, Potato, Tuna, Serbian

Question 34

involves carrots, cucumbers, onions, tomatoes, and radishes.

Answer 34

Vegetable Salad

Question 35

Means stay together.

Answer 35

Bound Salad

Question 36

Also known as an entree salad.

Answer 36

Dinner Salad

Question 37

very sweet in taste and can be made from fresh or canned fruit.

Answer 37

Fruit Salad.

Question 38

Mostly employs jellies, whipped creams, wafers, and some fruits as they are.

Answer 38

Dessert Salad

Question 39

Composed of chopped chicken.

Answer 39

Chicken Salad

Question 40

Consisting primarily and minimally of shredded, raw white cabbages.

Answer 40

Coleslaw

Question 41

Involving a high-protein or high-carbohydrate food mixed with seasonings.

Answer 41

Egg Salad

Question 42

Made from boiled potatoes.

Answer 42

Potato Salad

Question 43

Tuna, Eggs, and Mayonnaise/mustard.

Answer 43

Tuna Salad

Question 44

Vegetable Salad, usually served with roasted meat.

Answer 44

Serbian Salad

Question 45

Types of Salad according to place in the menu.

Answer 45

Appetizer Salad, Main Course Salad, Salad Bars, Garnishes

Question 46

Serves as an appetizer.

Answer 46

Appetizer Salad

Question 47

Gains an important purpose on the menu.

Answer 47

Main Course Salad

Question 48

These have become a ? in American Casual Dining.

Answer 48

Salad Bars

Question 49

Adds a bright touch of color and texture for added appeal.

Answer 49

Garnishes

Question 50

Finished salad. It is also known as plate salad.

Answer 50

Composed Salad

Question 51

Factors to consider in Salad Preparation.

Answer 51

Color, Flavor, Texture, Shape

Question 52

Salad Ingredients.

Answer 52

Lettuce and Green Leaves Plants, Fruits and Vegetables, Meat and Fish

Question 53

Salad Dressings

Answer 53

Vinaigrette, Emulsified Dressings, Mayonnaise

Question 54

Ingredients for Salad Dressing,

Answer 54

Oil, Vinegar, Mustard