2-22 Plating & Garnishing

Which term refers to the overall plan for how something will look?

• Arrangement

• Design

• Height

• Colors

What does "napping" refer to in culinary terms?

• Taking a short rest

• Coating food lightly with a thin layer of sauce

• Chopping vegetables finely

• Baking food in a mold

What are the key elements of color in plate presentation?

• Variety, Balance, Freshness

• Variety, Complementary, Solid

• Variety, Physical, Visual

• Variety, Size, Temperature

What should be done if too much food exists for the well of the plate?

• Use a smaller plate

• Reduce the amount of food

• Add more food to the plate

• Use a deeper plate

How should sauces be served according to the text?

• Only on top of the food

• Around or under the food

• Mixed with the food

• On a separate plate

What is important in platter arrangement besides color variation?

• Simplicity

• Variety

• Complexity

• Uniformity

Which of the following is a garnish that can be spun?

• Sugar

• Butter

• Cheese

• Flour

What is a common garnish for cream of mushroom soup?

• Chopped parsley or chives

• Sliced apples

• Grilled shrimp

• Roasted garlic

When should you place toppings on the soup to prevent them from melting or sinking?

• After serving

• Immediately before service

• During cooking

• The day before serving

Gougères are small, finger-sized pastries filled with ingredients such as:

• Chocolate and vanilla

• Mushrooms, beef, or ham

• Strawberries and cream

• Cheese and spinach