___ is a balanced arrangement that is identical on the opposite sides of a center point?
What is symmetry
100
When planning plate presentation, foods that have ___colors look the most appetizing?
What is contrasting
100
Repeating the same shapes on the plate should be ___
What is avoided
100
Garnishes should ___ with the flavors and temperatures of the dish
What is coordinate
100
What should you all participate in on Fridays?
What is fun sock Friday
200
___ is an edible decorative addition or accompaniment to a dish?
What is garnish?
200
The plating process should happen rapidly to protect food ___?
What is temperature.
200
Overly tall food is likely to appear ____
What is comical
200
Garnishes ______ the main dish
What is should not
200
Food is quickly cooked in a small amount of hot fat over high heat
What is sauteing
300
___ enables chefs to serve hot foods at optimal temperatures at a buffet presentation?
What is chafing dish.
300
Proportion refers to the relationship between the ___ of the different foods on a plate
What is amounts.
300
Plate designs with a definite ____ create a satisfying sense of order
What is focal point
300
Garnishes should be used ________
What is only if functional
300
Food is cooked in enough hot fat to cover the food item halfway
What is panfrying
400
___ is the point or item to which the eye is frist drawn when looking at a plate presentation?
What is a focal point.
400
When planning a plate, chefs consider how the food _______________
What is covers and rises above the plate
400
For balance, foods on a plate should have ___ textures
What is various
400
When making a scallion flower, make as many ___ cuts down the scallion as possible
What is lengthwise
400
Food is cooked in liquid at a temperature just below boiling
What is simmering and selena is amazing. yep
500
___ is a sense of balance achieved by artistically arranging items without creating two identical sides of a center point
What is asymmetry
500
The focal point of a plate is usually the _______
What is the main item
500
____ refers to the relationship between the size of the actual plate and the food arranged on it
What is proportion
500
four examples of crispy garnishes
What is sliced croutons, deep-fried root vegetables, baked or deep-fried wonton wrappers, deep-fried raviolis, baked flatbreads or crackers, fleurons, cookies and sugar for pastry presentations
500
some moisture is added to food and then it is cooked in the oven