Herbs
presentation
spices
100
describe what a herb is
leaves of low growing shrubs. They can be used fresh or dried.
100
you eat with what first
Your eyes!
100
what is the most commonly used seasoning
A. Basil B. Pepper C. salt
C
200
What is this herb
Herb that is long, toothpick like leaves of a plant in the onion/ leek family
Chives
200
when plating should you group food item in 2,3, or 4?
3, having an odd number is more appling to the eye.
200
does freshly grinded spice provide more flavor?
yes
300
What is the fresh herb to dry herb ratio
1T Fresh = t dried
300
Having a good focal point refers to which of the following element
A. garnish B. Arrangement c. plating D. shape
B
300
what spice would you use to give a dish a kick?
cayenne, red pepper flakes, paprika, anything that is spicy. (A LITTLE GOES A LONG WAY)
400
:max_bytes(150000):strip_icc():format(webp)/ALR-what-is-a-bay-leaf-002075a20ae444ceb0266c2fc2129e55.jpg)
What is this?
Bay leaves
400
Where should the meat be placed in relation to the plate
A. 6 o'clock B. 9 o'clock c. 2 o'clock
C
400
spice that comes from the blub of a plant in the lily family
Garlic
500
True or false
adding fresh herbs right away in the cooking process so they can release more flavor.
False- Fresh herbs have more flavor if added before serving or near the end of cooking.
500
describe complementary colors using the color wheel
opposite each other on the color wheel.
500
What do you add to food to intensify it's flavor without changing it
A. seasonings B. Flavoring C. blend D. spice
A