Plating and presenting dessert

Question 1

_ is to a
chef what painting a
blank canvas is to Picasso._

Answer 1

Plating a dessert

Question 2

Plating a dessert is to a
chef what painting a
_ is to _.

Answer 2

blank canvas, Picasso

Question 3

The _ begins with a
blank dish and ends with
a beautifully constructed
masterpiece

Answer 3

art of plating dessert

Question 4

Many factors come
into focus when
defining a plated
dessert.

Answer 4

-customer
-environment
-service

Question 5

A well-balanced plated dessert consists of the following:

Answer 5

=Texture
=Color
=Flavor
=Temperature

Question 5

Always include multiple textures?

Answer 5

Yes

Question 5

Always include multiple textures such as soft, creamy, and crunch elements

Answer 5

Texture

Question 6

As with any
dessert, balancing the
_ on the plate is
important to ensure the
flavor of each component
blends nicely.

Answer 6

flavor

Question 7

Spice up plated desserts with a nice blend of color without going too over the top and do not forget to consider plate choice when deciding on the color direction

Answer 7

color

Question 8

Pairing _ and _ is always pleasing to the plate

Answer 8

hot, cold, Temperature

Question 9

_ element combined with _ sauce

Answer 9

frozen, warm

Question 10

are desserts that are served by an establishment (such as restaurant, resort, or dessert café) after it is ordered by a guest and enjoyed on site.

Answer 10

Plated dessert presentations

Question 11

The _ of a plated dessert is the actual dessert itself

Answer 11

main item

Question 12

It should be the main focal point of the dessert presentation.

Answer 12

Main item

Question 13

It is the most important part of the dessert and should not be overwhelmed or lost among other components

Answer 13

Main item

Question 14

_, _, and _ sauces are used to dress up dessert plating in a number of different ways

Answer 14

Chocolate, vanilla, and fruit-based

Question 15

Design can be created into the _, especially when _ is used.

Answer 15

sauces, contrasting color

Question 16

It is most commonly used when the main item lacks flour

Answer 16

The crunch component

Question 17

are usually a dry
decorative cookie, such as a tulle or
biscotti, but anything can be used such as
nougat.

Answer 17

Crunch components

Question 18

It is the final component of a plated
dessert.

Answer 18

Garnish

Question 19

Common garnishes include

Answer 19

=fresh mint leaves,
=powdered sugar,
=chocolate piping,
=fruit,
=chocolate and sugar work,
=and sorbet.

Question 20

A garnish that is over used
_ its effect and can _ a dessert.

Answer 20

loses, ruin

Question 21

Accompaniments for desserts

Answer 21

=Berry sauce
=Whipped cream
=Butterscotch sauce
=Passion fruit and yoghurt
=chocolate fudge sauce

Question 22

Most frozen dessert mixes are not _, but generally have a low bacteria count when _. To prevent the growth of spoilage and harmful bacteria, the mix must be stored under refrigeration at _ or less at all times.

Answer 22

not sterile, fresh, 40°F

Question 23

Storage temperatures as close to _ as possible, without _ are recommended. Mixes should be rotated following the “_” principle and should not be used beyond their code or use-by date.

Answer 23

32°, freezing, First In, First Out

Question 24

Mixes stored frozen should
be thawed in a _ and not allowed to warm above _. In an emergency, running _ water over the package can be used to thaw mixes if the temperature is not allowed to exceed 40°F.

Answer 24

refrigerator, 40°F, cold,

Question 25

Never place frozen
mixes in hot water,
sunlight, under heat
lamps or at room
temperature to thaw?

Answer 25

Yes

Question 26

Transferring mix to the
freezer supply tank should
be done in a manner that
prevents contamination;
wear gloves, use sanitized
utensils, do not recover
spilled product?

Answer 26

yes

Question 27

_ ice cream
mix is one of the major
sources of bacterial
contamination in soft
serve operations.

Answer 27

Leftover or holdover