Question 1

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

Accepted Answer

fresh edible flowers; mint; whipped cream; candied citrus rind; candied nuts; meringue cookies; nougatine

Question 2

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

Accepted Answer

A) True 
 B)False  True

Question 3

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

Accepted Answer

consistent

Question 4

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

Accepted Answer

The answer of Desserts that combine several components artfully arranged...

Question 5

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

Accepted Answer

A)   Bar cookies should be cut into uniform-sized pieces with crisp-cut edges.
B)   Pie filling should tumble out of its crust and flow to the edge of thePlate.
C)   Whipped cream should not mar the chocolate custard in a slice ofChocolate cream pie.
D)   Meringue topping should be evenly browned and its crust uniformly golden.

Question 6

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

Accepted Answer

A)   Hot and cold desserts combined on the same plate please the palate.Altered.
B)   Classic flavor combinations such as chocolate and mint should never be
C)   Warm foods have a more intense flavor and aroma than cold foods.
D)   A combination of textures such as creamy and crisp make for anInteresting dessert combination.

Question 7

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

Accepted Answer

A) True 
 B)False

Question 8

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

Accepted Answer

A)   Shape of the dessert plate
B)   Pattern on the dessert plate
C)   Shape of the dessert components
D)   All of the above

Question 9

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

Accepted Answer

A) True 
 B)False

Question 10

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

Accepted Answer

The answer of Dessert plates should be with a(n) before...

Question 11

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

Accepted Answer

A)   Cupcake molds
B)   Biscuit cutter
C)   Three-inch-square cake pans
D)   Any of the above

Question 12

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

Accepted Answer

The answer of When painting a plate with two different...

Question 13

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

Accepted Answer

A) True 
 B)False

Question 14

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

Accepted Answer

A) True 
 B)False

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.