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TLE > periodical exam > Flashcards

periodical exam Flashcards

1
Q

art of preserving food in a way that enhances and improves the appeal of the food itself

A

plating

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2
Q

method of plating

A

clock method

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3
Q

method that adds

A

stack method

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4
Q

part of many courses

A

sauces

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5
Q

garnishes uses on a plate

A

garnishes

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6
Q

any single food or mix of different foods accompanied or bound by a dressing

A

salad

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7
Q

can contain meats, grains, fruits, nuts or cheese and absolutely no lettuce

A

salad

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8
Q

give the diner satisfying food

A

appetizer salads

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9
Q

served along the main course

A

accompaniment salads

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10
Q

considered lunch salads

A

main course salads

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11
Q

seen in european cultures

A

separate course salads

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12
Q

usually sweet and contains fruits, nuts, gelatine and whipped cream

A

dessert salads

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13
Q

gets produced from leafy vegetables

A

green salads

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14
Q

american salad

A

bound salad

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15
Q

made up of vegetables but not the green color

A

vegetable salad

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16
Q

consists of different kinds of fruits

A

fruit salad

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17
Q

any salad with chicken as main ingredient

A

chicken salad

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18
Q

primarily of finely-shredded raw cabbage

A

coleslaw

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19
Q

hot or cold salad that uses potatoes

A

potato salad

20
Q

uses eggs as main ingredient

21
Q

blend of two main ingredients: tuna and mayonnaise

A

tuna salad

22
Q

defines the salad’s placement

23
Q

the main ingredient

24
Q

enhances the appearance

25
Q

a sauce

26
Q

factors to consider:

A

color
flavore
texture
shape

27
Q

components of salad

A

base
body
garnish
dressings

28
Q

made using a variety of fresh seasonal fruits

A

fruit salad ingredients

29
Q

recommended as diet foods

A

green salad ingredients

30
Q

from the name itself

A

vegetable salad ingredients

31
Q

tangy taste

32
Q

condiment used to enhance flavor

A

salad dressings

33
Q

types of service

A

formal
casual
modern
stand up or sit down

34
Q

use in restaurants

35
Q

used in cafés

36
Q

in wraps

A

stand up or sit down

37
Q

part of buffet

38
Q

components of food plating

A 
the support 
focal point
texture
flavor
decoration 
garnish
color
39
Q

to present and reveal

A

the support

40
Q

the thing that attracts the eye

A

the focal point

41
Q

the colors of the food

42
Q

flavors can come together

43
Q

critical component

44
Q

food decorations must be edible

A

decoration

45
Q

the garnish complements and increases the texture and flavor

TLE (9 decks)

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