Name _______________________
Date Due:
Received: ______________
CHAPTER 24
FOOD PRESENTATION AND GARNISH
Multiple Choice
1. __________ are factors that must be considered when attempting to balance during plating.
a. Flavors
b. Textures
c. Shapes and colors
d. all of the above
2. It is important to serve __________.
a. hot foods hot, on hot plates
b. cold foods cold, on cold plates
c. both a and b
d. neither a nor b
3. Howard ordered "Steak Forestière." He can expect his steak to be served with __________.
a. onions
b. potatoes
c. asparagus
d. mushrooms
4. Which of the following combinations is correct?
a. Clamart ? carrots
b. Lyonnaise ? onions
c. Princesse ? potatoes
d. Florentine ? cauliflower
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 the above
6. __________ would be an appropriate garnish for fried chicken served with mashed potatoes and
cream gravy.
a. Boiled cauliflower
b. Small pearl onions
c. Peas in a tomato half
d. Braised turnip squares
7. Which of the sets of words completes the following sentence correctly? __________ may be
made more attractive by __________ it/them.
a. Pickles, frying
b. Parsley, frosting
c. Scallions, peeling
d. Mushrooms, fluting
8. A lemon can be made into an attractive garnish by __________.
a. fluting or twisting lemon slices
b. cutting a sawtooth edge into the top of a lemon half
c. dipping lemon slices in paprika or finely chopped parsley
d. all of the above
9. The buffet is a popular and profitable form of food presentation because it is __________.
a. efficient
b. adaptable
c. visually appealing
d. all of the above
10. 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
11. Which of the following sentences are you least likely to read as you browse through a book
entitled "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.
12. 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
13. 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.
14. 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
15. 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 the above
True/False
16. To make a plate look appetizing and lavish, the food should be piled up to the edge of the
plate.
17. It is helpful to have a variety of shapes and colors on a plate to make it look attractive.
18. The largest item on a plate should be placed at the back so it doesn’t hide the other foods.
19. Every plate of food should have a garnish to give it a color accent.
20. A really elegant hot banquet platter should be as elaborate as possible.
21. It’s OK to ladle some sauce over the meat on a hot platter, but extra sauce should be served in
a sauce boat.
22. More expensive foods should be placed at the beginning of a buffet line to impress the
customers.
23. Hot foods in chafing dishes are usually placed last on a buffet table.