Fundamentals of Gastronomy Practice Questions
Course Introduction
Fundamentals of Gastronomy introduces students to the essential concepts, history, and cultural influences that define the world of food and cuisine. The course explores the science of flavor, the principles of cooking techniques, ingredient selection, and the role of gastronomy in global societies. Students will examine how culinary traditions have evolved and how regional, environmental, and social factors influence food preparation and consumption. Through lectures, readings, and practical assignments, learners will gain a foundational understanding of gastronomic principles, enabling them to appreciate and analyze the complexities of the culinary arts.
Recommended Textbook
On Cooking A Textbook of Culinary Fundamentals 5th Canadian Edition by Sarah R. Labensky
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2
Chapter 1: Professionalism
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Sample Questions
Q1) In the 16<sup>th</sup> century,highly flavoured soups and stews were known as:
A)ragouts
B)peasant foods
C)casseroles
D)modern cuisine
Answer: D
Q2) Chefs do not need to be concerned about nutrition as their primary duty is to produce foods of the highest quality.
A)True
B)False
Answer: False
Q3) In which style of service does the waiter take an order from each diner and bring the food to the table on individual plates?
Answer: American
Q4) The transfer of energy from a heat source to a food is known as___________. Answer: cooking
Q5) With __________ service,there is one server who takes the order and brings the food to the table;the table is then cleaned by a dining room attendant.
Answer: American
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Chapter 2: Food Safety and Sanitation
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Sample Questions
Q1) Food service workers are the primary cause of food-borne illnesses.
A)True
B)False
Answer: True
Q2) Bacteria can be classified by their shape;rods have a __________ shape,cocci are __________,and spirilla are __________.
Answer: tubular;disks;corkscrews
Q3) Most toxins can be destroyed at 82°C (180°F).
A)True
B)False
Answer: False
Q4) Roasts,ham,and ground beef should all be cooked to an internal temperature of 62°C.
A)True
B)False
Answer: False
Q5) To clean means to destroy or remove all harmful substances.
A)True
B)False
Answer: False
Page 4
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Chapter 3: Menus and Recipes
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Sample Questions
Q1) Vitamins are a vital dietary substance needed to regulate__________.
Answer: metabolism
Q2) The type of fat found mainly in animal products is referred to as ____________.
Answer: saturated
Q3) Lemon juice and herbs are good alternatives to:
A)wine
B)sugar
C)salt
D)all of the above
Answer: C
Q4) Vitamin K is often added to milk to facilitate absorption of calcium.
A)True
B)False
Answer: False
Q5) What is the building block of proteins?
A)carbon
B)hydrogen
C)enzyme
D)amino acid
Answer: D
Page 5
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Chapter 4: Tools and Equipment
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Sample Questions
Q1) The cost of a kilogram of cooked ham is $9.75 and the portion size is 120 grams.What is the cost of one portion of ham?
Q2) A table d'hôte menu offers food choices priced individually.
A)True B)False
Q3) A.P divided by E.P = __________ ___________.
Q4) A leg of lamb weighs 3.2 kg as purchased.After boning,trimming,and cooking it is found to weigh 21 kg.What is the yield percentage? What is the yield factor?
Q5) If milk costs $2.14 per 2 L and a bread recipe uses 175 mL,how much does that 175 mL cost?
Q6) If a food product has a yield factor of 0.40,what is its yield percentage?
Q7) If a customer is willing to pay $20.00 per person for food (not including service charges and taxes)and management requires a food cost of 27%,what is an acceptable cost of the raw ingredients for that meal?
Q8) One quarter of one L = _________ mL = ___________ fl oz
Q9) A _______ recipe is one that will produce a known quantity and quality of food in a specific operation.
Q10) What should you do if a recipe is written in metric units?
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Chapter 5: Knife Skills
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Sample Questions
Q1) Which of the following is a characteristic of a convection oven?
A)tends to cook unevenly
B)cooks foods slowly
C)uses a fan to circulate air
D)uses an electronic device to control convection
Q2) Which of the following measuring devices is most appropriate for quickly portioning sliced meats?
A)spring-mechanism scale
B)ladle
C)balance scale
D)baker's scale
Q3) Stainless steel pots and pans are commonly used because they are nonreactive.
A)True
B)False
Q4) Most cutting and chopping jobs are most efficiently done with a machine,such as a food processor.
A)True
B)False
Q5) A sharpening stone is also known as a ___________.
Q6) A portion of the knife blade known as the _______ fits inside the handle.
Page 7
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Chapter 6: Flavors Flavorings
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Sample Questions
Q1) What term refers to a very large cut mirepoix?
A)very large dice
B)jardinière
C)macedoine
D)matignon
Q2) The only way to sanitize a chef's knife is in a commercial dishwasher.
A)True
B)False
Q3) Mixed garden vegetables in various shapes are referred to as:
A)jardinière
B)macedoine
C)matignon
D)chiffonade
Q4) Before an item is cut into a medium dice,it is first cut into ___________.
Q5) A mandoline is a tool for:
A)measuring
B)sharpening
C)cooking
D)cutting
Q6) Before an item is cut into brunoise,it is first cut into ____________.
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Chapter 7: Dairy Products
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Sample Questions
Q1) What is the most commonly used seasoning?
Q2) Vinegar is made from:
A)any alcoholic liquid
B)fruit juice
C)any acidic liquid
D)inexpensive wine
Q3) Whole butter has a high smoke point.
A)True
B)False
Q4) What are three examples of foods that produce the sensation of umami?
Q5) How much dried herbs should be substituted for fresh in a recipe?
A)1/3 as much
B)an equal amount by weight
C)an equal amount by volume
D)1 1/3 times as much
Q6) Nut oils tend to go rancid quickly.
A)True
B)False
Q7) The unfermented juice from unripe grapes that can be used as a substitute for vinegar is ________________.
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Chapter 8: Mise En Place
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Sample Questions
Q1) Yogurt contains as much milkfat as the milk it was made from.
A)True
B)False
Q2) Which egg substitute should not be used in recipes where eggs are required for thickening?
Q3) Whole milk can be substituted for water in any recipe.
A)True
B)False
Q4) Eggs are not a very good source of protein.
A)True
B)False
Q5) At what temperature do egg whites coagulate?
Q6) What is name of the thick,twisted strand of egg white that anchors the yolk in place?
Q7) ricotta
Q8) Port Salut
Q9) Egg whites whip better when they are fresh and cold.
A)True
B)False
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Q10) In what two ways does European-style butter differ from standard salted butter?
Chapter 9: Principles of Cooking
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Sample Questions
Q1) The name of the cooking process that involves pasteurizing foods in vacuum sealed bags is:
A)cook-chill
B)sous vide
C)boil in a bag
D)pressure cooking
Q2) Surrounding a large piece of meat with dry,hot air in a closed environment is called:
A)roasting
B)barbecuing
C)baking
D)none of the above
Q3) What is a combination cooking method?
Q4) The ovens that use a fan to circulate the air more quickly are known as:
A)conventional
B)microwave
C)convection
D)induction
Q5) Explain how the Maillard reactions function.
Q6) Why is microwaving not a preferred technique for cooking meats?
Page 11
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Chapter 10: Stocks and Sauces
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Sample Questions
Q1) The typical proportions for making 1 kg of mirepoix are:
A)500 g onion,250 g carrot,250 g leeks
B)250 g onion,500 g carrot,250 g celery
C)500 g onion,250 g carrot,250 g celery
D)250 g onion,250 g carrot,250 g celery
Q2) Béarnaise can be made by flavouring hollandaise sauce with a shallot and tarragon reduction.
A)True
B)False
Q3) A vegetable stock has no gelatin because it contains no animal products.
A)True
B)False
Q4) Arrowroot thickened sauces are less stable than those thickened with cornstarch.
A)True
B)False
Q5) The most important component of any meat stock is:
A)fresh water
B)classic mirepoix
C)bones
D)bouquet garni
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Chapter 11: Soups
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Sample Questions
Q1) What are the three characteristics to look at when judging the quality of a soup?
Q2) What is the term for cooking vegetables until they are tender but not browned?
Q3) Consommés cook for:
A)30-40 minutes
B)10-25 minutes
C)1-1.5 hours
D)2-3 hours
Q4) All thick soups require the addition of heavy cream.
A)True
B)False
Q5) What is the thickener in puréed soups?
A)roux
B)cornstarch
C)puréed vegetables or legumes
D)heavy cream
Q6) In classic cuisine,what is used as a base for cream soups?
Q7) All chowders contain milk or cream.
A)True
B)False
Page 13
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Chapter 12: Principles of Meat Cookery
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Sample Questions
Q1) What is the grade assigned to well-marbled meats with thick coverings of fat?
Q2) The meat grading is voluntary and is paid for by the system.
A)True
B)False
Q3) Name three different types of stews.
Q4) There are two types of white stews.What are they?
Q5) What is the term for the measurement of the amount of usable meat on a carcass?
Q6) Simmering meat is an effective way to:
A)make it more tender
B)extract curing salt or brine
C)add flavour from the cooking liquid
D)all of the above
Q7) When meat is sautéed,what is left in the bottom of the pan and serves as the basis for an accompanying sauce?
Q8) A carcass of top-grade pork weighs 40 kg (88 lbs)or more.
A)True
B)False
Q10) The acronym CFIA refers to the __________ __________ __________ Page 14
Q9) Grade stamps indicate that the meat is _______________ and fit
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Page 15
Chapter 13: Beef
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Sample Questions
Q1) The _________ _________ primal is the anterior part of the beef loin.
Q2) Which of the following is a fabricated cut from the chuck?
A)flap steak
B)flank steak
C)blade steak
D)plate
Q3) The loin is located in front of the sirloin.
A)True
B)False
Q4) The skirt steak is found in the:
A)chuck
B)loin
C)plate
D)breast
Q5) Which of the following cuts is not taken from the tenderloin?
A)strip loin
B)chateaubriand
C)tender tips
D)tournedos
Q6) The _________ is located between the loin and the hip.
Page 16
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Chapter 14: Veal
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Sample Questions
Q1) The primal veal leg consist of:
A)sirloin and short loin
B)sirloin and leg
C)leg and round
D)leg only
Q2) What is the most common fabricated cut derived from the leg?
A)stew
B)steak
C)roast
D)cutlet
Q3) The shoulder of veal is sometimes referred to as the _____________.
Q4) The shank is often purchased separated from the breast.
A)True
B)False
Q5) The foresaddle is separated between which sets of ribs:
A)4<sup>th</sup> and 5<sup>th</sup>
B)12<sup>th</sup> and 13<sup>th</sup>
C)10<sup>th</sup> and 11<sup>th</sup>
D)11<sup>th</sup> and 12<sup>th</sup>
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Chapter 15: Lamb
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Sample Questions
Q1) The primal lamb front is most often:
A)grilled or broiled
B)cut into chops
C)braised
D)ground for patties
Q2) Ground lamb is typically made from the leg meat.
A)True
B)False
Q3) The only cut from the loin that is not tender is the:
A)flank
B)loin eye
C)tenderloin
D)medallion
Q4) All of the primal loin meat is very tender.
A)True
B)False
Q5) The primal rack is also known as the hotel rack.
A)True
B)False
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Chapter 16: Pork
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Sample Questions
Q1) Pork is tender because advances in animal husbandry have made it leaner.
A)True
B)False
Q2) What should be trimmed from pork tenderloin before cooking?
A)backfat
B)chine bone
C)silverskin
D)connective tissue
Q3) The approximate weight of a hog carcass is:
A)40-70 kg (88-154 lbs)
B)55-95 kg (120-210 lbs)
C)70-110 kg (154-243 lbs)
D)75-115 kg (165-254 lbs)
Q4) The picnic is the upper portion of the hog's foreleg.
A)True
B)False
Q5) The shoulder blade is a square cut.
A)True
B)False
Q6) The hip bone is located in the _____________ primal.
Page 19
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Chapter 17: Poultry
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Sample Questions
Q1) Older male birds tend to be more tender and flavourful than older female birds.
A)True
B)False
Q2) From which bird is foie gras derived?
A)duck only
B)duck,goose,or free range chicken
C)duck and goose
D)goose only
Q3) A young pigeon is referred to as a __________________.
Q4) A chicken dish that is braised with red wine and finished with lardons,pearl onions,and mushroom caps is called:
A)blanquette
B)yakitori
C)cacciatore
D)coq au vin
Q5) All poultry sold in Canada is graded.
A)True
B)False
Q6) Larger birds are generally not stuffed because of ___________________,_______________,and ______________.
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Chapter 18: Game
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Sample Questions
Q1) Furred game meats are often marinated in red wine to:
A)follow tradition
B)destroy bacteria
C)tenderize the meat of tougher,mature animals
D)remove any gamey flavour
Q2) Which of the following are characteristics of rabbit?
A)relatively tough,mild flavour
B)strong flavour,coarse texture
C)lean,relatively tender
D)somewhat fat,darker meat
Q3) Farm-raised venison is very lean with almost no marbling.
A)True
B)False
Q4) Game birds should be cooked:
A)medium rare
B)rare
C)well done
D)medium
Q5) The taste and texture of rabbit are similar to those of ________________.
Q6) Moose,reindeer,and deer are all part of the _____________ family.
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Chapter 19: Fish Shellfish
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Sample Questions
Q1) Atlantic cod is the best-selling fish in the Americas.
A)True
B)False
Q2) Which of the following fish is considered lean?
A)trout
B)shellfish
C)salmon
D)mahi-mahi
Q3) Fresh oysters should be stored:
A)on crushed ice
B)flat side down
C)flat side up
D)on an upper shelf in the fridge
Q4) Golden caviar is produced from:
A)whitefish
B)wahoo
C)lumpfish
D)beluga
Q5) ________________ is the most popular market name for ahi tuna.
Q6) What two categories are fish,based on their shape and structure,divided into?
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Chapter 20: Eggs Breakfast
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Sample Questions
Q1) _______________ is an Italian bacon that is not smoked.
Q2) Pancetta is a type of smoke-cured bacon.
A)True
B)False
Q3) A well-seasoned basic forcemeat masks the meat's dominant flavour.
A)True
B)False
Q4) What type of forcemeat usually contains liver that is sautéed before grinding?
A)basic
B)country-style
C)mousseline
D)sausage-style
Q5) A basic forcemeat is also referred to as a:
A)old-fashioned forcemeat
B)pâté forcemeat
C)straight forcemeat
D)country-style forcemeat
Q6) What are two key steps to avoiding the risk of food-borne illness when preparing any forcemeat?
Q7) How does salt-curing preserve meat?
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Chapter 21: Vegetables
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Sample Questions
Q1) When arranging food on a serving platter,you not need to consider:
A)negative space
B)height of the food
C)flavour
D)texture and shape
Q2) What is the rough formula for calculating how much food to prepare per person for a buffet?
A)450 g
B)675 g
C)225 g
D)900 g
Q3) Putting the buffet in several stations is not a good practice for large groups as it creates confusion.
A)True
B)False
Q4) To avoid repetition on a buffet,food choices should:
A)feature different principal ingredients
B)be cooked by different methods
C)have different colours and textures
D)all of the above
Page 24
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Chapter 22: Potatoes, Grains and Pasta
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Sample Questions
Q1) The CFIA has developed a grading system for fresh vegetables on the wholesale market.
A)True
B)False
Q2) Maillard Heat Units measure the perception of capsaicin in peppers.
A)True
B)False
Q3) Unlike meat and fish,vegetables are not affected by carryover cooking.
A)True
B)False
Q4) Which of the following is an acceptable practice when cooking vegetables?
A)add some lemon juice to green vegetables
B)cook uncovered
C)cover vegetables to preserve flavour
D)none of the above
Q5) Irradiation is the use of radiation to destroy insects and bacteria and to slow ripening.
A)True
B)False
Q6) Celery root is also known as ________________.
Page 25
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Chapter 23: Healthy Cooking
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Sample Questions
Q1) The correct ratio of water to rice is always 2 to 1.
A)True
B)False
Q2) Potatoes should not be refrigerated.
A)True
B)False
Q3) Unlike Italian-style pasta,virtually all Asian noodles are ribbon shaped.
A)True
B)False
Q4) Potatoes are graded as No.1,No.2,and No.3.
A)True
B)False
Q5) Which of the following best describes tortellini?
A)squares of dough folded and shaped into rings
B)squares of dough folded into rectangles
C)round hats with a brim of dough
D)circles of dough folded into half moons
Q6) What are the tiny seeds that are native to the South American Andes and can be cooked the same way that rice is cooked?
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Q7) Pasta dough rolled into thin,flat sheets is referred to as the _____________.
Chapter 24: Salads and Salad Dressings
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Q1) Careful planning is important to ensure that a vegetarian is eating enough protein.
A)True
B)False
Q2) Name three grain beverages that can be used in place of stock or dairy products when making soups,sauces,and custards.
Q3) Many people who believe that a plant-based diet is associated with a reduced incidence of disease find it difficult to give up all animal-based foods.Instead,they choose a diet plan that is loosely based on vegetarianism.What is this type of diet plan called?
Q4) A fruitarian will eat fruits but not nuts or seeds.
A)True
B)False
Q5) Many of the world's religions fully or partially practice vegetarianism as a:
A)spiritual ideal
B)principle of nonviolence
C)desire to harm no living thing
D)all of the above
Q6) What can replace demi-glace for a vegetarian dish?
Q7) What is the term for a vegetarian who eats eggs and dairy products?
Page 27
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Chapter 25: Fruits
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Q1) Which of the following dressings is most appropriate for a salad made of baby lettuces?
A)Caesar
B)vinaigrette
C)cucumber
D)green goddess
Q2) Salad greens should be stored at ____________ temperatures than other vegetables are.
A)much warmer
B)similar
C)lower
D)higher
Q3) Lola rosa is a common component of mesclun.
A)True
B)False
Q4) In general,what component of a composed salad are the greens?
A)body
B)base
C)garnish
D)binder
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Chapter 26: Sandwiches
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Sample Questions
Q1) Nectarine is a variety of:
A)tangerine
B)plum
C)mandarin
D)peach
Q2) What are three methods for preserving fruits?
Q3) Canned pineapple will break down gelatin.
A)True
B)False
Q4) The essential ingredients in fruit gel are __________,__________,__________,and sugar.
Q5) Canned fruits labelled as __________ __________ have little or no water added.
Q6) __________ is a fruit gel made from fruit juice and sugar.
Q7) Fruits contain up to 95% water.
A)True
B)False
Q8) The enzyme in pineapple that breaks down gelatin is called _____________________.
Q9) Baked fruits topped with a __________ are referred to as crumbles. Page 29
Q10) The juice can be extracted from fruits in two ways: __________ and
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Chapter 27: Charcuterie
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Q1) Unsweetened chocolate and bittersweet chocolate refer to the same product.
A)True
B)False
Q2) Air is one leavening agent that is present in all baked goods.
A)True
B)False
Q3) Gases present in the dough or batter cause items to rise during baking;these gases are _________ _________,_________,and steam.
Q4) A less-expensive chocolate product made with palm kernel oil instead of cocoa butter is ____________________chocolate.
Q5) Flour oxidizes during:
A)whitening
B)bleaching
C)chlorination
D)curing
Q6) One of the functions of fats is to give structure to baked goods.
A)True
B)False
Q7) What is the difference between a dough and a batter?
Page 31
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Chapter 28: Hors Doeuvre and Canapés
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Sample Questions
Q1) Which of the following is most likely part of a recipe containing baking soda?
A)water
B)cream
C)milk
D)buttermilk
Q2) What chemical leavening agent reacts with both moisture and heat to create carbon dioxide gas?
A)baking soda
B)single-acting baking powder
C)double-acting baking powder
D)baking ammonia
Q3) Baking ammonia the most appropriate leavening agent for:
A)cookies and crackers
B)biscuits and scones
C)muffins and loaf breads
D)popovers
Q4) Too much baking soda will cause baked goods to have a soapy or bitter taste.
A)True
B)False
Q5) In the production of muffin batters,the fat used is __________.
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Chapter 29: Principles of the Bakeshop
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Q1) What is the dense,donut-shaped yeast roll that is boiled before it is baked?
Q2) What step is skipped when making rolled-in doughs?
A)benching
B)rounding
C)fermenting
D)portioning
Q3) Compressed yeast is a mixture of yeast and __________ with a moisture content of approximately 70%.
Q4) What type of dough is used to produce French bread?
A)rich dough
B)French dough
C)lean dough
D)rolled-in dough
Q5) Instant yeast must be mixed with milk before it is added to the dough.
A)True
B)False
Q6) Yeast should not be frozen.
A)True
B)False
Q7) What ingredient creates the light and flaky layers in a croissant?
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Chapter 30: Quick Breads
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Q1) To make custard pie,simply combine the ingredients and bake.
A)True
B)False
Q2) When making a mealy dough,the fat is cut to resemble coarse _________________.
Q3) Puff pastry scraps are the most appropriate for:
A)palmiers
B)feuilletées
C)bouchées
D)vol-au-vents
Q4) In a crisp meringue there is usually:
A)twice as much sugar as there is egg white
B)half as much sugar as there is egg white
C)equal amounts of sugar and egg white
D)some form of starch
Q5) Mealy pastry contains a lot of sugar.
A)True B)False
Q6) The word "flan" is sometimes used to refer to a tart.
A)True
B)False
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Chapter 31: Yeast Breads
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Q1) The larger the surface area of the cake,the ________ the baking temperatures.
Q2) Fat is creamed with sugar to incorporate air cells into cake batter.
A)True
B)False
Q3) French buttercream is also known as ________________ buttercream.
Q4) What is the main purpose of creaming together fat and sugar when making a butter cake?
Q5) Frosting based on a meringue made with hot sugar syrup is:
A)royal icing
B)fondant
C)foam
D)fudge
Q6) Two-stage and high-ratio cakes are the same.
A)True
B)False
Q7) Whipping whole eggs with sugar makes spongecakes.
A)True
B)False
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Q8) The term "high-ratio" applies to cakes that have a high ratio of ______________ and ________________ to flour.
Chapter 32: Pies, Pastries and Cookies
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Q1) Which of the following is an example of stirred custard?
A)sabayon
B)Bavarian cream
C)crème caramel
D)bread pudding
Q2) What causes a soufflé to rise?
A)whipped egg whites
B)chemical leavening agents
C)cornstarch or flour
D)whipping the custard base
Q3) A dense,rich cheesecake is known as a _____________-style cheesecake as supposed to a light and fluffy version that is known as _________________-style cheesecake.
Q4) Pieces of bread mixed with an egg custard and baked will result in a _____________ ______________.
Q5) Folding Italian meringue into pastry cream produces:
A)crème brûlée
B)crème anglaise
C)mousseline
D)crème Chiboust
36
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Chapter 33: Cakes and Frostings
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Q1) Blintzes differ from crepes in that they are:
A)actually the same thing with a different name
B)cooked on one side initially
C)stuffed with cheese
D)golden brown
Q2) Fruits are not a popular item for breakfast.
A)True
B)False
Q3) Traditionally,most omelettes have a ________________ shape.
Q4) List three reasons why fruits are a popular breakfast food.
Q5) Many cold cereals have nutrients added to compensate for those lost during processing.
A)True
B)False
Q6) Rubbery scrambled eggs are the result of:
A)overcooking
B)using water instead of milk
C)using old eggs
D)undercooking
Q7) List three types of food found on a typical breakfast menu.
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Chapter 34: Custards, Creams, Frozen Desserts Sauces
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Q1) Name five pieces of equipment or hand tools useful for preparing cold deli sandwiches.
Q2) What is one of the greatest sanitation hazards when making sandwiches?
A)high-protein foods
B)keeping hot foods hot and cold foods cold
C)frequent handwashing
D)cross-contamination
Q3) A sandwich should be cut into small pieces for service if it is served hot.
A)True
B)False
Q4) Corned beef,sauerkraut,swiss cheese,and Thousand Island dressing are the filling for a grilled:
A)Clubhouse sandwich
B)Monte Cristo sandwich
C)Reuben sandwich
D)Muffaletta sandwich
Q5) Sandwiches commonly contain more than a single filling.
A)True
B)False
Q6) Flying fish roe is also known as_________________.
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Chapter 35: Plate Presentation
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Sample Questions
Q1) Juice can be extracted from fruit by:
A)pressure and blending
B)processing and puréeing
C)cooking and straining
D)pressing and purifying
Q2) Fortified wines are wines whose alcohol content has been increased from 10-15% to:
A)22-26%
B)30-35%
C)18-22%
D)16-17%
Q3) What are the four standard descriptions,based on colour,for coffee roasts?
Q4) In wine making,what does the term "must" refer to?
Q5) Although tea comes from only one species of plant,what are the three general types of tea?
A)gunpowder,imperial,and hyson
B)Darjeeling,Ceylon,and Assam
C)souchong,Camellia sinensis,and tisane
D)black,green,and oolong
Q6) What are the four guidelines for matching beer with food?
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Chapter 36: Buffet Presentation
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Q1) In garnishing,foods are cut for two purposes: to ___________ the plate or platter and to be_____________.
Q2) Any herb can be used to garnish a dish as long as it looks attractive.
A)True
B)False
Q3) Give an example of an entree that illustrates how a sauce can be both an integral part of a dish and an addition to its visual appeal.
Q4) What should you look for when selecting a plate?
A)oversized plates
B)unconventional shapes
C)busy,unique and/or very colourful designs
D)sized large enough to hold the food comfortably without overcrowding or spilling
Q5) Why is good plate presentation important?
Q6) Which of the following could you use to decorate entree plates?
A)powdered sugar
B)finely chopped herbs
C)raspberry coulis
D)cocoa powder
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