Presenting Plated Desserts

Question 1

What is the classical method for plating desserts?

Answer 1

Central Plating

Question 2

What is the modernized method for plating desserts?

Answer 2

Asymmetric Plating

Question 3

What are 3 unique aspects of traditional food presentation?

Answer 3

~ Using a clock guideline
~ Staying symmetric
~ Busy is better
~ Stay with pastel colours
~ Have multiple components on a plate

Question 4

What are 3 aspects of modern dessert plating?

Answer 4

~ Be bold and vibrant
~ Use abstract shapes
~ Less is more
~ Portions between 80-100 grams
~ Garnish is simple yet technically challenging
~ Plates are not only the traditional white colour

Question 5

Who were desserts traditionally presented by?

Answer 5

The wait staff on a pastry cart.

Question 6

What does A la Carte mean when it comes to plating desserts?

Answer 6

Ordering individual dishes from a menu in a restaurant.

Question 7

What do Covers refer to when it comes to plating desserts?

Answer 7

Refers to guests (“how many covers tonight?”)

Question 8

What does Table D’hote (Prix Fixe) mean when it comes to plating desserts?

Answer 8

A menu in which multi-course meals with only a few choices are charged at a fixed total price.

Question 9

What does On The Fly mean when it comes to plating desserts?

Answer 9

Something ordered last minute (often when something is missed and needed right away).

Question 10

What does Line mean when it comes to plating desserts?

Answer 10

Area that divides the cooks from wait staff where food is placed for pick up.

Question 11

What does Expediter mean when it comes to plating desserts?

Answer 11

The kitchen staff who groups plated food together by table number for servers to deliver.

Question 12

What does Turn Over mean when it comes to plating desserts?

Answer 12

When tables are emptied a filled. Each time is one turnover.

Question 13

What does Eight-Six mean when it comes to plating desserts?

Answer 13

When the kitchen runs out of an item.

Question 14

What does Testing Menu mean when it comes to plating desserts?

Answer 14

Sample portions of many different dishes served by a restaurant in several courses at a set price.

Question 15

What design techniques should be taken into account when designing a menu?

Answer 15

~ Eye Scanning Patterns
~ Logical Section Divisions
~ Strategic and Sparing Photo Use
~ Consider Using Illustrations
~ Don't Emphasize Currency Signs
~ Use Appropriate Colours

Question 16

How does research suggest people read menus?

Answer 16

Like a book, starting at the top left corner.

Question 17

Photographs on the menu are usually associated with ______ and ______ restaurants.

Answer 17

Fliers, Chain

Question 18

Menu colours should be selected based on your ______ ________ and ________ ______.

Answer 18

target audience, restaurant theme

Question 19

A menu must be ________.

Answer 19

Profitable

Question 20

What factors should be considered when designing a menu?

Answer 20

~ Your Environment
~ The Restaurant Theme
~ Flexibility
~ Menu size
~ Specialty Items
~ The Right Ingredients

Question 21

True or False - It is best to have lots of options on the menu with plenty of variety.

Answer 21

False - Too many options is confusing and frustrating for the customer.

Question 22

Specials are a great way to _____ and _____ for a restaurant.

Answer 22

Test, learn

Question 23

Keeping down what 3 items will result in a more profitable business?

Answer 23

~ Waste
~ Prep
~ Equipment

Question 24

Name 3 common food trends.

Answer 24

~ Delivering on Indulgence
~ Looking Good
~ Seasonal & Limited Edition Treats
~ Clean Labels, Enhanced Health Cues
~ Functional Foods in the Bakery Case
~ Social Responsibility