chapter 21??1-5
What is the basis of all cocoa products?
A)cocoa nibs
B) cocoa butter
C)cocoa liquor
D)cocoa powder
A)cocoa nibs
Sabayan is made with egg yolks, sugar, and
A)butter
B) gelatin
C)Marsala wine
D)confectioners sugar
C)Marsala wine
Proper garnish compliments the main dish
A) by making bland-tasting food
B)by increasing a price of a meal
C)by showing chef culinary skills
D) by adding color, flavor, and texture
D) by adding color, flavor, and texture
What are things to consider when arranging a plate?
A) Height of the food on the plate and the use of color
B) Ensuring the use of both herbs and spices
C)Filling the plate up completely
D)Always using parsley for garnish
A) Height of the food on the plate and the use of color
brunoise
Tiny cubed cuts of uncooked, unseasoned vegetables.
When tempering chocolate, the chocolate is heated
A)gently the entire time
B)rapidly the entire time
C)rapidly at first at first and then gently
D)gently at first and then rapidly
D)gently at first and then rapidly
belle helene is an example of what
A)sherbet
B)custard
C)Poached fruit
D)dessert sauce
C)Poached fruit
What is the maximum number of colors that should be used to make a dish more attractive
A)1
B)2
C)3
D)5
C)3
What term refers to the overall plan for how something will look?
A) Arrangement
B) Color
C) Plating
D) Design
D) Design
design
The overall plan for how something will look.
For a project to be accurately labelled vanilla ice cream it must contain at least what percentage of milk fat?
A)5
B)8
C)10
D)15
B)8
How should chocolate be stored?
A)frozen
B)in refrigeration
C) room temperature
D)in a cool dry well ventilated area
D)in a cool dry well ventilated area
Which would you use to decorate a dessert plate?
A)cocoa powder
B)demi-glase
C)chopped parsley
D)pickles
A)cocoa powder
What is one of the three clasifications for soup garrisnhes
A) Garishes in the soup
B) garnishes on the soup bowl
C) Texture of the plate
D) shape of the bowl
A) Garishes in the soup
cocoa
the dried and fully fermented seed of a cacao bean.
coca butter has been flavored and sweetened is called what?
A)cocoa powder
B)white chocolate
C)chocolate liquor
D)bittersweet chocolate
B)white chocolate
What is a type of custard made by combining vanilla sauce, gelatin, and whipped cream?
A)sabayan
B)pastry cream
C)Bavarian cream
D)creme anglais
C)Bavarian cream
What food would be best presented modeled in a timbale?
A)Wild mushrooms and rice
B)potato gratin
C)roasted sweet potato
D)sauteed asparagus
A)Wild mushrooms and rice
Which would best functionas as a garnish for desserts
A) Cayenne pepper
B) Crushed croutons
C) Thin slices of fruit
D) Egg yolks
C) Thin slices of fruit
tempering
melting the chocolate by heating it gently then gradually.
A light vanilla flavored custard sauce made from milk, egg, yolks, and sugar is called what?
A)pastry cream
B)Bavarian cream
C)Sabayan sauce
D)creme Anglais
D)creme Anglais
A dense custard used as the filing for pastries and eclairs is called
A)sabayan
B)pastry cream
C)bavarian cream
D)creme anglaise
B)pastry cream
When considering shapes for the design of a dish, is it best to cut the ingredients
A)in intricate patterns
B)neatly and uniformly
C) into a variety of shapes
D)as small as possible
B)neatly and uniformly
String work is a type of garnish used with
A) soup.
B) salad.
C) dessert.
D) appetizes
B) salad.
bloom
appears on the surface of the chocolate when some of the cocoa butter has melted.