Deck 29: Bakeshop Production: Basic Principles and Ingredients

Question 1

__________ are factors that must be considered when attempting to balance during plating.

A) Flavors
B) Textures
C) Shapes and colors
D) all of these

Answer 1

all of these

Question 2

It is important to serve __________.

A) hot foods hot, on hot plates
B) cold foods cold, on cold plates
C) both of these
D) neither of these

Answer 2

both of these

Question 3

If you ordered Steak Forestière, you can expect your steak to be served with __________.

A) onions
B) potatoes
C) asparagus
D) mushrooms

Answer 3

mushrooms

Question 4

Which of the following combinations is correct?

A) Clamart $\to$ carrots
B) Lyonnaise $\to$ onions
C) Princesse $\to$ potatoes
D) Florentine $\to$ cauliflower

Question 5

A simple garnish should be __________.

A) edible
B) appropriate to the food
C) planned into the plate layout, not just stuck on haphazardly
D) all of these

Question 6

__________ would be an appropriate garnish for poached chicken served with duchesse potatoes and cream sauce.

A) Steamed cauliflower
B) Small pearl onions
C) Buttered peas in a tomato half
D) Braised turnips

Question 7

The buffet is a popular and profitable form of food presentation because it is __________.

A) efficient
B) adaptable
C) visually appealing
D) all of these

Question 8

Which of the following foods would be least likely to appear as part of a buffet?

A) ribeye steak
B) vegetable soup
C) mashed potatoes
D) deep-dish apple pie

Question 9

Which of the following sentences are you least likely to read as you browse through a book titled The Bountiful Buffet?

A) Always keep your platters and bowls full.
B) A variety of colors is vital to the success of a buffet.
C) Arrange items on the table so that it appears full, but not crowded.
D) Avoid elaborate centerpieces; your guests are much more impressed with the taste of food than its appearance.

Question 10

When arranging a buffet table, it is best to place the __________.

A) desserts on a separate table
B) hot foods so that they are chosen first
C) more expensive foods before the less expensive ones
D) silverware and napkins at the beginning of the table

Question 11

When designing a cold platter, it is a good idea to "get movement into your design." Which of the following is the best example of what this means?

A) Design your platter so that customers can eat its contents as rapidly as possible.
B) At least part of the food should be arranged so that it moves on a small lazy susan.
C) Your platter is designed so that when your customers view it, their eyes follow the lines of food you have placed upon it.
D) Your platter should be designed so that customers can remove items from it easily even if the serving line is moving past it rapidly.

Question 12

Three of the following are basic elements of a buffet platter. Which one is not?

A) garnish
B) appetizer
C) centerpiece
D) main food item

Question 13

When designing a platter, it is important to __________.

A) plan ahead
B) give the design a focal point
C) let the guests see the best side of everything
D) all of these

Question 14

To make a plate look appetizing and lavish, the food should be piled up to the edge of the plate.

Question 15

It is helpful to have a variety of shapes and colors on a plate to make it look attractive.

Question 16

The largest item on a plate should be placed at the back so it doesn't hide the other foods.

Question 17

Every plate of food should have a garnish to give it a color accent.

Question 18

A really elegant banquet platter should be as elaborate as possible.

Question 19

More expensive foods should be placed at the beginning of a buffet line to impress the customers.

Question 20

Hot foods in chafing dishes are usually placed last on a buffet table.

Question 21

The three basic elements of a buffet platter are the centerpiece, the main food item, and the garnish.

Question 22

Hot foods most suitable for buffet service include braised meats and baked casseroles.

Question 23

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-The black bean cakes recipe yields 2.5 kg of mixture. Suppose that the portion size of the black bean cake is increased to make 150 grams per cake. How many black bean cakes can be made?

Question 24

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-The black bean cakes recipe yields 2.5 kg of black bean mixture. If the portion size of the original recipe is decreased to 75 grams per person, how many servings can be made?

Question 25

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-If we wish to make 100 black bean cakes (90 grams per cake) for service, how much black bean cake mixture, in kg, will have to be made?

Question 26

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-For a banquet dinner, each guest will be served 2 black bean cakes (90 grams a piece). How many guests can be accommodated with the original recipe yield of 2.5 kg?

Question 27

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-The black bean cakes recipe yields 5 pounds of mixture. Suppose that the portion size of the black bean cake is increased to make 5 ounce cakes. How many black bean cakes can be made? __________

Question 28

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-The black bean cakes recipe yields 5 pounds of black bean mixture. If the portion size of the original recipe is decreased to 2.5 ounces per person, how many servings can be made? __________

Question 29

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-If we wish to make 100 black bean cakes (3.0 ounces a piece) for service, how much black bean cake mixture, in pounds, will have to be made? __________

Question 30

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-For a banquet dinner, each guest will be served a 2 black bean cakes (3 ounces a piece). How many guests can be accommodated with the original recipe yield of 5 pounds? __________