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39: In Review Questions
True or false. When arranging a plate of food, chefs often assemble foods of similar colors.
A. True
B. False
List two disadvantages of overly tall plate presentations.
_____ refers to the relationship between the amounts of different food items on a plate.
List three ways to create variety when selecting foods for a plate presentation.
True or false. A centerpiece is often the focal point of a platter presentation.
A. True
B. False
_____ _____ is any part of a platter that is not covered with food.
Contrast symmetry with asymmetry in conjunction with platter presentation.
If a chef is evaluating his buffet presentation for functionality, which of the following is he considering?
A. Servers and cooks can keep the buffet clean.
B. Servers and cooks can restock the food easily.
C. Buffet can easily feed the number of people attending.
D. All of the above.
Name three crispy garnishes.
List two reasons many vegetable carvings are placed in ice water for several hours before being used.
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