On Baking: Chapter 19: Restaurant and Plated Desserts

A focal point of a plate is usually the ____________ point of the plate.

highest

Which of the following is an example of a dessert composition that uses complimentary flavors?

a. Lemon sorbet in a honey nut meringue with caramel cream sauce

b. Raspberry Charlotte with raspberry coulis and fresh berries

c. Chocolate cake with mint buttercream and vanilla bean sauce

b

Which of the following are major considerations when designing a dessert presentation?

a. pattern on the dessert plate

b. shape of the dessert plate

c. size of the dessert plate

d. shape of the dessert components

e. all of the above

e

True/False

Keeping foods on the same color plate such as coffee ice cream with coffee custard sauce makes an exciting dessert presentation

false

The dessert should not touch the rim of the plate.

true

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

true

Never serve hot and cold foods together.

false

_______________ flavors are those that are very different.

contrasting

A completed plate structure of colors, shapes and arrangements is called ________________.

composition

The sensation perceived when eating the product as well as the appearance of the surface of the food.

texture

_________________ flavors are those that are similar.

complimentary

The process of offering the selected foods to diners in a manner that is visually appealing.

presentation

Almost any food looks good on ___________ colors.

neutral

Desserts which combine several components artfully arranged before being served are called ______________.

plated desserts

Warm foods have more or less intense flavor than cold foods?

more

An accompaniment to the dessert that adds flavor and moisture as well as color, texture and flow to the plate.

sauce

Coating the rim or center of a dessert plate with sifted powdered sugar, cocoa powder or spices is a decorative technique known as _____________.

dusting

Diners or customers first consume with their ____________.

eyes

An advantage to serving a warm dessert is the __________ that the customer will most likely perceive even before tasting it.

aroma/smell

Properly portioned desserts are appealing to the eye and ensure that the customer received a _____________ product each time they order.

consistent/uniform

Cold desserts should be properly chilled and served on _____________ plates.

cold

Plates should be neat and _____________. Inspect each plate before it leaves the kitchen.

spotless

Make sure to wipe your _________________, specks of sauce and stray crumbs from the rim of the plate with a clean towel.

fingerprints

For visual interest, combine a variety of ___________ and add height.

shapes