Question 1

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 2

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 3

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 aboveE) All of the above
F) C) and D)

Question 4

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

Accepted Answer

A) True 
 B)False

Question 5

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 6

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 7

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 8

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

Accepted Answer

A) True 
 B)False

Question 9

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

Accepted Answer

A) True 
 B)False

Question 10

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 11

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.E) A) and B)
F) A) and C)

Question 12

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.E) C) and D)
F) A) and D)

Question 13

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 aboveE) None of the above
F) A) and C)

Question 14

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

Accepted Answer

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

Exam 19: Restaurant and Plated Desserts

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

Correct Answer
verified

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

Correct Answer
verified

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

Correct Answer
verified

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

Correct Answer
verified

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

Correct Answer
verified
True

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

Correct Answer
verified

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

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

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

Correct Answer
verified

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

Correct Answer
verified

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

Correct Answer
verified
consistent

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

Correct Answer
verified

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

Correct Answer
verified

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

Correct Answer
verified

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

Correct Answer
verified

Exam 19: Restaurant and Plated Desserts

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedTrue

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

Correct AnswerverifiedShow Answer

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

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

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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

Correct Answerverifiedconsistent

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified
True

Correct Answer
verified

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

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified
consistent

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified