Exam 19: Restaurant and Plated Desserts

List five edible garnishes discussed in this chapter than can be used to add taste, texture and eye appeal to a dessert presentation.

Decorative lines may be painted with dessert sauces by drawing a toothpick or thin-bladed knife through two contrasting color sauces.

Properly portioned desserts are appealing to the eye and ensure that the customer receives a(n) product each time he or she orders.

Desserts that combine several components artfully arranged before being served are called _________

Which of the following does NOT describe a properly presented dessert?

Which of the following should NOT be considered when designing a complex dessert presentation?

When foods are served on large or oversize plates, foods may look sparse.

Which of the following is a major consideration when designing a dessert presentation?

Keeping foods in the same color palate, such as coffee ice cream with coffee custard sauce, makes an exciting dessert presentation.

Dessert plates should be with a(n) before they are served to the customer.

Which of the following could be used to make an individual-portion-sized spongecake?

When painting a plate with two different sauces, the sauces must be enough to hold the pattern and of the same .

A clean knife should be used each time a slice of cheesecake is cut.

The most artfully designed dessert presentations combine varied tastes and textures in a symmetrical arrangement.