Plate presentation
What is the difference between functional and non-functional garnish?
Functionl:=editable
Non-functional: non-editable
What is the purpose of a garnish?
-Eye appeal
-Compliment main dish color
-Flavor
-Texture
True or False: A team can be just 2 people.
True
cleaner with chemicals that reduce dirt
Detergent
Should the food go to the rim of the plate to enhance the wow factor?
False
Guests eat with three things, what are they?
-Eyes
-Mouth
-Smell
How many colors is usually enough for garnishing?
3
why do teams fail?
communication
What are the two methods of sanitizing?
heat and chemical
Should you have similar shapes while garnishing or a variety?
A variety
What are the two areas of presentation techniques?
-The food
-The plate
What does “bulk garnish” mean and what are some examples?
These are items that can be easily purchased in large quantities.
-Green Olives
-Maraschino Cherries
- Cocktail Onions
On a Football team the Quarterback is kind of like your ... at your job.
Supervisor
What are the 2 methods of dishwashing?
manual and machine
What does KIS stand for?
Keep it Simple
Food should be in the ________ or _________ of the dish.
Centre, Side
What are the three categories of garnishes for soup?
-In Soup
-On Top of Soup
-On the Side of Soup
what is a team?
a group of people holding each other accountable
What are the factors that affect sanitizer effectiveness?
water hardness, pH, water temperature, contact time, concentration
What are some examples of toppings for thick soups?
Chopped parsley or chives
Toasted, sliced almonds
Grated cheese
Sieved egg yolks
Chopped hard-cooked eggs
Croutons
Crumbled bacon
Paprika
A dollop of sour cream or whipped cream
Toasted seeds
Fresh herbs and dried herbs
Spiced or herbed oil
Crostini of bread
You should serve hot food on a _______ platter and cold food on a _______ platter.
Hot, Cold
What are the four application techniques for garnishing desserts?
String work
Artistic design
Piping cream
Placement of multiple items
what are the 5 conflict techniques?
avoidance, accommodation, compromise, competing, collaboration
What are the general rules for cleaning and sanitizing equipment?
unplug equipment, scrape food from surface, remove parts, wash, rinse, sanitize surfaces, allow to dry
When garnishing plates should decorations be done in even or odd numbers?
Odd