Professional Cooking Review Questions
Course Introduction
Professional Cooking is an in-depth course designed to equip students with the foundational skills, advanced techniques, and theoretical knowledge essential for success in the culinary industry. Covering a wide range of topics, from kitchen safety and sanitation to knife skills, flavor development, and modern cooking methods, the course emphasizes both practical training and the scientific principles behind food preparation. Students will gain hands-on experience in preparing a variety of cuisines, practicing menu planning, food costing, plating, and culinary presentation, while also developing professional work habits and understanding the operational aspects of a commercial kitchen. This course serves as a comprehensive introduction for those aspiring to careers as professional chefs or seeking advanced culinary expertise.
Recommended Textbook
On Cooking A Textbook of Culinary Fundamentals 5th Canadian Edition by Sarah R.
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1777 Verified Questions
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Page 2
Labensky
Chapter 1: Professionalism
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Sample Questions
Q1) Marcel Kretz and Alice Waters are examples of North American chefs who led the resurgence of:
A)simple cuisine
B)regional cuisine
C)nouvelle cuisine
D)modern cuisine
Answer: B
Q2) The introduction of cast-iron stoves allowed multiple food items to be prepared simultaneously.
A)True
B)False
Answer: True
Q3) All professional kitchens are set up according to the classic brigade system established by Escoffier.
A)True
B)False
Answer: False
Q4) Mechanical ___________ were developed in the mid-1800s.
Answer: refrigerators
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Chapter 2: Food Safety and Sanitation
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Sample Questions
Q1) It is recommended that food-service handlers wash their hands for at least:
A)20 seconds
B)30 seconds
C)40 seconds
D)50 seconds
Answer: B
Q2) The temperature of the water in the wash cycle of a dishwasher should be 82°C.
A)True
B)False
Answer: False
Q3) What is one method of sanitizing food service dishes and equipment?
A)washing the items with an approved detergent
B)scraping and spraying with hot water to remove soil
C)hand washing in a three-compartment sink
D)immersing in 77ºC (170°F)water for 30 seconds
Answer: A
Q4) Raw seed sprouts are an example of a potentially hazardous food.
A)True
B)False
Answer: True
Page 4
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Chapter 3: Menus and Recipes
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Sample Questions
Q1) If fibre is indigestible,why is it still important to overall health?
Answer: Fibre helps the digestive tract operate effectively in eliminating waste products and preventing gastrointestinal distress.
Q2) Vitamin D promotes the absorption of calcium.
A)True
B)False
Answer: True
Q3) What is the number of calories supplied by 1 gram of fat?
A)2
B)5
C)9
D)4
Answer: C
Q4) Proteins contribute to the immune system by providing antibodies.
A)True
B)False
Answer: True
Q5) What are the dangers of hydrogenated food products?
Answer: They are high in saturated fats that are linked to heart disease,obesity,and cancer.
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Chapter 4: Tools and Equipment
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Sample Questions
Q1) Which of the following menu statements would be controlled by truth in advertising laws?
A)"delicious vegetables"
B)"fresh bread"
C)"Roquefort dressing"
D)"big,juicy burgers"
Q2) Which of the following does not have a weight that is equal to its volume?
A)egg
B)water
C)butter
D)oil
Q3) Volume measurement is the best way to measure amounts of dry ingredients that may be too small to weigh accurately.
A)True
B)False
Q4) Shrimp packages that are labelled 21/25 indicate the number of shrimp per kilogram.
A)True
B)False
Q5) Explain why 1 cup of cream is 8 ounces,but 1 cup of flour is about 4.5 ounces.
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Chapter 5: Knife Skills
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Sample Questions
Q1) A brazier is also known as a:
A)sautoir
B)sauce pot
C)sauteuse
D)rondeau
Q2) An instant-read thermometer is a stem-type instrument used for taking quick temperature readings.
A)True
B)False
Q3) The number stamped on the portion scoop:
A)indicates the diameter of the opening.
B)indicates its volume
C)does not refer to its size
D)indicates the number of scoops per quart or litre
Q4) A ¾-length tang is also referred to as a ________________.
Q5) A portion of the knife blade known as the _______ fits inside the handle.
Q6) High-carbon steel is most commonly used in the fabrication of professional knives.
A)True
B)False
Page 7
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Chapter 6: Flavors Flavorings
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Sample Questions
Q1) Why is it important for every culinary professional to master knife skills?
Q2) How should you clean and store your knives?
Q3) The only way to sanitize a chef's knife is in a commercial dishwasher.
A)True
B)False
Q4) Which is the best cutting surface?
A)wood
B)glass
C)marble
D)stainless steel
Q5) Before an item is cut into brunoise,it is first cut into ____________.
Q6) Always cut __________ (away from/towards)yourself,for safety reasons.
Q7) What term refers to a very large cut mirepoix?
A)very large dice
B)jardinière
C)macedoine
D)matignon
Q8) A steel is as good as a whetstone.
A)True
B)False
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Chapter 7: Dairy Products
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Sample Questions
Q1) What is the term for the sensation created in the mouth by a food's taste,smell,texture,and temperature?
Q2) What are two factors that can compromise a person's taste perception?
Q3) The unfermented juice from unripe grapes that can be used as a substitute for vinegar is ________________.
Q4) How much dried basil does it take to substitute for 15 mL (1 Tbsp)of fresh basil?
A)5 mL (1 tsp)
B)15 mL (1 Tbsp)
C)30 mL (2 Tbsp)
D)45 mL (3 Tbsp)
Q5) Olive oil is extracted from a fruit rather than a seed,nut,or grain.
A)True
B)False
Q6) What are three examples of foods that produce the sensation of umami?
Q7) Generally,fresh herbs should be added to a dish:
A)at any time
B)at the start of cooking
C)when cooking is completed
D)near the end of cooking
Page 9
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Chapter 8: Mise En Place
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Sample Questions
Q1) Asiago
Q2) Gorgonzola
Q3) In what two ways does European-style butter differ from standard salted butter?
Q4) The coagulation point of albumen is higher than that of egg yolks.
A)True
B)False
Q5) cream cheese
Q6) Why should eggs be stored away from strong-flavoured foods?
Q7) Evaporated milk is a type of concentrated milk.
A)True
B)False
Q8) ricotta
Q9) Emmenthaler (Swiss)
Q10) The protein in milk that is important for cheese production is:
A)lactose
B)rennet
C)casein
D)ghee
Q11) What does homogenization do? Page 10
Q12) Boursin
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Page 11
Chapter 9: Principles of Cooking
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Sample Questions
Q1) Which of the following is used when broiling?
A)specific woods
B)radiant heat from above
C)heat source from beneath
D)A and B
Q2) Sautéing is a dry-heat cooking method that uses stock for moisture and tenderness.
A)True
B)False
Q3) Deep-fat frying temperatures can reach as high as ______.
Q4) Many fried foods float as they cook.To help keep the foods submerged in the hot fat,the __________________________ method should be used.
Q5) A moist-heat cooking method using a temperature range of 85-96°C (185-205°F)is:
A)poaching
B)boiling
C)braising
D)simmering
Q6) Poached items should first be browned to caramelize the surface.
A)True
B)False
Page 12
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Chapter 10: Stocks and Sauces
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Sample Questions
Q1) What is a court bouillon generally used for?
A)fish fumet
B)poaching
C)blanching
D)sauce making
Q2) The best bones for making white or brown stocks are from ______________.
Q3) Reducing the liquid in which the main food was cooked results in a sauce called:
A)nage
B)flavoured oil
C)glaçage
D)cuisson
Q4) Describe what would happen if you started a stock with hot water.
Q5) Beurre blanc is made with whole butter.
A)True
B)False
Q6) What is the term for the mixture of cream and egg yolks that adds richness and thickness to a sauce?
Q7) Starting a meat stock with hot water will result in a ____________ stock.
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Q8) There are three types of roux: ___________________,____________,and
Chapter 11: Soups
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Sample Questions
Q1) How can you rescue a poorly clarified consommé?
Q2) What is the classic thickener for bisque?
A)rice
B)béchamel
C)potato
D)roux
Q3) All thick soups require the addition of heavy cream.
A)True
B)False
Q4) Consommés cook for:
A)30-40 minutes
B)10-25 minutes
C)1-1.5 hours
D)2-3 hours
Q5) What are the three characteristics to look at when judging the quality of a soup?
Q6) Only a cold and degreased stock or broth will clarify.
A)True
B)False
Q7) At what temperature should all soups be stored?
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Chapter 12: Principles of Meat Cookery
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Sample Questions
Q1) When an animal fattens,some of water and protein in the lean muscle is replaced by fat that is referred to as __________________.
Q2) What is the term for covering the surface of meat or poultry with thin slices of fatback or bacon?
Q3) Intramuscular fat is a factor in the grading of ______________.
Q4) Fresh meat should be stored at temperatures between -1°C and +2°C.
A)True
B)False
Q5) How do you gain the greatest yield from a large roast?
Q6) The meat grading is voluntary and is paid for by the system.
A)True
B)False
Q7) The connective-tissue protein that breaks down into gelatin when cooked with moist heat is:
A)marbling
B)subcutaneous fat
C)collagen
D)elastin
Q9) There are two types of white stews.What are they? Page 15
Q8) By what process does a roast continue to cook once it is removed from the oven?
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Page 16
Chapter 13: Beef
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Sample Questions
Q1) Which of the following cuts is not taken from the tenderloin?
A)strip loin
B)chateaubriand
C)tender tips
D)tournedos
Q2) Most steaks are cut from the hindquarter.
A)True
B)False
Q3) Which cooking method is most appropriate for a boneless brisket?
A)roasting
B)simmering
C)pan-frying
D)grilling
Q4) The _________ is located between the loin and the hip.
Q5) What is another name for the aitch bone?
A)pelvic bone
B)hip bone
C)rump bone
D)pin bone
Q6) The _________ _________ primal is the anterior part of the beef loin.
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Chapter 14: Veal
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Sample Questions
Q1) Which of the following veal organs are commonly used in food service operations?
A)liver
B)sweetbreads
C)kidneys
D)all of the above
Q2) What is the most common fabricated cut derived from the leg?
A)stew
B)steak
C)roast
D)cutlet
Q3) Veal is the meat of young,formula-fed or free-range calves weighing less that 160 kg,hide off.
A)True
B)False
Q4) Which primal cut produces the most cutlets?
A)shoulder
B)rack
C)leg
D)loin
Q5) The shoulder of veal is sometimes referred to as the _____________.
Page 18
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Chapter 15: Lamb
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Sample Questions
Q1) Boneless loin eye muscle of lamb produces the fabricated cut:
A)osso buco
B)noisettes
C)crowns
D)shish kebabs
Q2) A brown lamb stew might be called a:
A)medallion
B)shepherd's pie
C)noisette
D)navarin
Q3) All of the primal loin meat is very tender.
A)True
B)False
Q4) A lamb carcass generally weighs:
A)22-40 kg (49-88 lbs)
B)30-45 kg (66-99 lbs)
C)13-30 kg (30-65 lbs)
D)28-38 kg (62-84 lbs)
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Chapter 16: Pork
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Sample Questions
Q1) loin chops
Q2) Very young whole pigs can be purchased;they are known as _______________ _____________.
Q3) The shoulder ___________ and the shoulder _____________ form the whole shoulder.
Q4) Pork is naturally tender and can be prepared by almost any cooking method.
A)True
B)False
Q5) The picnic is the upper portion of the hog's foreleg.
A)True
B)False
Q6) Bacon comes from the:
A)loin
B)leg
C)belly
D)shoulder
Q7) The hock is attached to the:
A)jowl
B)shoulder blade
C)neck
D)shoulder picnic
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Chapter 17: Poultry
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Sample Questions
Q1) A fowl can be as small as a fryer.
A)True
B)False
Q2) A young chicken that weighs over 2 kg (4.5 lbs)is classified as a __________________.
Q3) A bird's tenderness is indicated by its class.
A)True
B)False
Q4) Guinea fowl flavour is similar to that of _________________.
Q5) Ratite meat is often prepared like _____________ or wild game.
Q6) The technique for tying a whole bird into a neat shape for roasting is called:
A)trussing
B)barding
C)butterflying
D)Frenching
Q7) All poultry sold in Canada is graded.
A)True
B)False
Q9) A bird's second stomach is known as ________________. Page 21
Q8) Turkey is divided into two classes: _________________ and
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Page 22
Chapter 18: Game
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Sample Questions
Q1) Game is almost always sold pre-cut into subprimals or portions.
A)True
B)False
Q2) What is the average weight of a partridge?
A)675 g (1.5 lbs)
B)450 g (1 lb)
C)225 g (8 oz)
D)900 g (2 lbs)
Q3) Rabbits can be roasted,pan-fried,stewed,or braised.
A)True
B)False
Q4) The flesh from older game is always tough.
A)True
B)False
Q5) Farm-raised venison is very lean with almost no marbling.
A)True
B)False
Q6) The less tender cuts of game meats are good for forcemeats.
A)True
B)False
Page 23
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Chapter 19: Fish Shellfish
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Sample Questions
Q1) Octopus is a mollusk known as __________________.
Q2) ___________________ fish migrate from salt water habitat to spawn in fresh water.
Q3) Like salmon and cod,shellfish are very lean.
A)True
B)False
Q4) _________________ are fresh water creatures that look like lobsters.
Q5) The fat content of fish affects the way it responds to cooking.
A)True
B)False
Q6) Angler fish are also known as:
A)orange roughy
B)ugly fish
C)monkfish
D)snapper
Q7) When poaching whole fish,it is best to use the shallow-poaching method.
A)True
B)False
Page 24
Q8) The liquid used for shallow poaching is called a ___________________.
Q9) What is the term for an edible fish that has no consumer demand?
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Chapter 20: Eggs Breakfast
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Sample Questions
Q1) At what temperature should ingredients be kept when preparing any forcemeat?
A)below 0°C
B)below 4°C
C)as cold as possible
D)room temperature
Q2) Aspic jelly is made from strong gelatinous stock.
A)True
B)False
Q3) Keeping forcemeat ingredients below 40°F is not only important for sanitation but also for ensuring proper emulsification.
A)True
B)False
Q4) The dominant meat of country-style forcemeat is ground once.
A)True
B)False
Q5) What are two types of casings used in sausage making?
Q6) The fat in forcemeat is always in the form of backfat.
A)True
B)False
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Q7) Canadian bacon coated in cornmeal is called _________________ bacon.
Chapter 21: Vegetables
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Sample Questions
Q1) What is the appropriate size (diameter)of tablecloth to cover a 72-inch round table?
A)80 in
B)72 in
C)108 in
D)96 in
Q2) What technique can be used to serve large groups efficiently?
A)extra-long,single-sided buffet
B)butler service
C)double-sided buffet
D)extra-large chafing dishes
Q3) An ice carving is an appropriate centrepiece for an elegant wedding buffet.
A)True
B)False
Q4) Typically,on a buffet line,the first items offered to the diner are ________________.
Q5) An option to increase efficiency of buffet service for large groups is to use _______________ buffet lines.
Q6) What can be inserted under serving pieces to add height to a buffet display?
Q7) The _____ sets the tone of the event.
Page 27
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Chapter 22: Potatoes, Grains and Pasta
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Sample Questions
Q1) Unlike meat and fish,vegetables are not affected by carryover cooking.
A)True
B)False
Q2) It makes no difference what cooking pot is chosen when cooking vegetables.
A)True
B)False
Q3) Raw olives are inedible.
A)True
B)False
Q4) Drying chiles makes their flavour stronger and their spiciness more pungent.
A)True
B)False
Q5) What is the indigestible complex carbohydrate found in the cell wall of plants?
A)collagen
B)cellulose
C)crude fibre
D)elastin
Q6) Celery root is also known as ________________.
Q7) Deep-fat fried foods should be deliciously _________________,_______________,__________ and hot.
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Chapter 23: Healthy Cooking
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Sample Questions
Q1) Potatoes are graded as No.1,No.2,and No.3.
A)True
B)False
Q2) The appropriate volume of water for boiling 500 g of pasta is:
A)2 L
B)3 L
C)4 L
D)5 L
Q3) Bintje potatoes are:
A)white
B)red
C)new
D)sweet
Q4) Which of the following is the best type of potato for making French fries?
A)new red
B)russet
C)sweet
D)bintje
Q5) What is the grain that is actually a fruit,whose kernels are known as groats,and that is often ground into flour?
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Chapter 24: Salads and Salad Dressings
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Sample Questions
Q1) Many vegetarian products are designed to imitate meat products.What cooking techniques can be used to prepare these products?
Q2) What vegetarian-based product might be used to replace gelatin as a thickener for liquids?
Q3) What can replace demi-glace for a vegetarian dish?
Q4) A fruitarian will eat fruits but not nuts or seeds.
A)True
B)False
Q5) An argument for vegetarianism in the book "Diet for a Small World" concludes that:
A)wasteful use of agricultural resources in raising animals for meat has led to world hunger
B)meat-based diets are less healthful than vegetable-based diets are
C)there are problems with the practice of factory farming
D)vegetarianism is an environmental imperative
Q6) What type of tofu is best for grilling?
A)soft
B)firm
C)extra firm
D)silken
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Chapter 25: Fruits
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Sample Questions
Q1) A salad may be defined as one or more foods accompanied or bound by a dressing.
A)True
B)False
Q2) The popular salad mixture of baby lettuces is called:
A)mesclun
B)lactuca
C)cos
D)micro greens
Q3) Mayonnaise and mayonnaise-based dressings are,generally,more suited to hardy greens.
A)True
B)False
Q4) Salad greens should be stored in cold water before service.
A)True
B)False
Q5) What is the best way to determine the correct ratio of oil to vinegar in vinaigrette?
Q6) ___________ lettuce grows in bunches.
Q7) There are four components to a composed salad: the ____________,the _____________,the _________,and the _____________.
31
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Chapter 26: Sandwiches
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Sample Questions
Q1) Which type of fruit gel is made with fruit juice and sugar only?
A)jelly
B)jam
C)preserves
D)compote
Q2) Red delicious and golden delicious apples taste the same but have a different skin colour.
A)True
B)False
Q3) The essential ingredients in fruit gel are __________,__________,__________,and sugar.
Q4) Sweet cherry season is:
A)summer
B)early fall
C)June and July
D)July and August
Q5) Loganberries,boysenberries,and marionberries are all hybrids of blackberries.
A)True
B)False
Q6) __________ is a fruit gel made from fruit juice and sugar.
Page 32
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Chapter 27: Charcuterie
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Sample Questions
Q1) A strong network of gluten proteins is created when dough is kneaded.
A)True
B)False
Q2) Composite flours cannot be used in the production of gluten-free bread.
A)True
B)False
Q3) Starches gelatinize at temperatures above 60°C (140°F).
A)True
B)False
Q4) Why should you measure ingredients by weight instead of by volume?
Q5) Air is one leavening agent that is present in all baked goods.
A)True
B)False
Q6) Baked goods will become stale because of:
A)temperature
B)moisture loss
C)starch retrogradation
D)all of the above
Q7) A less-expensive chocolate product made with palm kernel oil instead of cocoa butter is ____________________chocolate.
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Chapter 28: Hors Doeuvre and Canapés
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Sample Questions
Q1) Baked goods made with single-acting baking powder or baking soda should be baked immediately.
A)True
B)False
Q2) In the creaming method,the softened butter is beaten with the flour until light and fluffy.
A)True
B)False
Q3) Which of the following is primarily used in cookies and cracker recipes?
A)baking powder
B)baking soda
C)baking ammonia
D)none of the above
Q4) __________ is a crumbly topping for muffins made with flour,fat,sugar,and flavourings.
Q5) Fritters may be leavened with ___________ instead of with baking powder.
Q6) Products leavened only with baking __________ should be baked at once,before the carbon dioxide gas can escape.
Q7) When making quick breads using the biscuit method,the texture of the fat should be
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Chapter 29: Principles of the Bakeshop
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Sample Questions
Q1) Compressed yeast is a mixture of yeast and __________ with a moisture content of approximately 70%.
Q2) Too much salt will __________ the yeast.
Q3) How much active dry yeast should you use in a recipe that calls for compressed yeast?
Q4) Mixing all yeast bread ingredients together in one step is called the __________ __________ method.
Q5) Bread dough requires kneading in order to:
A)develop gluten
B)improve flavour
C)activate the yeast
D)heat the dough
Q6) What is the term for cutting a loaf with a sharp knife or razor just before baking?
Q7) Liquid added to a yeast dough made with fresh yeast should have a temperature of:
A)16-18 °C (61-64°F)
B)20-24°C (68-76°F)
C)26-32°C (79-90°F)
D)38-42°C (100-108°F)
Page 35
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Chapter 30: Quick Breads
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Sample Questions
Q1) What is the very thin,crisp flaky dough used for Middle Eastern pastries?
Q2) Which of the following factors increases spread in cookies?
A)high sugar content
B)low oven temperature
C)high liquid content
D)all of the above
Q3) The flakiness or mealiness of a pie dough depends on how finely the fat is cut into the dry ingredients.
A)True
B)False
Q4) The preferred thickener for making a cream filling is:
A)flour
B)waxy maize
C)arrowroot
D)cornstarch
Q5) Flaky pie dough scraps should be rerolled several times for use.
A)True
B)False
Q6) Quick puff pastry is also known as _______________.
Q7) What is the term that refers to a pie shell baked before it is filled?
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Chapter 31: Yeast Breads
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Sample Questions
Q1) A cooked mixture of sugar,butter,and milk applied while warm is a:
A)royal icing
B)foam
C)fudge
D)fondant
Q2) What is the main purpose of creaming together fat and sugar when making a butter cake?
Q3) Besides adding colour and flavour,the main function of sugar,fat,and egg yolk is to:
A)tenderize
B)provide structure
C)moisturize
D)leaven
Q4) Eggs are used to leaven,tenderize,and toughen cakes.
A)True
B)False
Q5) ____________________ are the original high-fat,creaming method cake.
Q6) Whipping whole eggs with sugar makes spongecakes.
A)True
B)False
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Chapter 32: Pies, Pastries and Cookies
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Sample Questions
Q1) A berry coulis can be made with fresh,frozen,or canned fruit depending on the flavour desired.
A)True
B)False
Q2) Which of the following has most in common with a chiffon?
A)Bavarian cream
B)pastry cream
C)sabayon
D)crème anglaise
Q3) What is the name of the custard made with 35% cream and a large quantity of egg yolks?
A)crème Chiboust
B)crème brûlée
C)crème anglaise
D)mousseline
Q4) Cheesecake is an example of a baked custard.
A)True
B)False
Q5) What is the difference between a stirred and a baked custard?
Q6) Vanilla custard sauce is also known as
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Chapter 33: Cakes and Frostings
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Sample Questions
Q1) Breads are a staple of many breakfast menus
A)True
B)False
Q2) What is the meaning of the French term "pain perdu",and what does it refer to?
Q3) Foods served at breakfast include most of the foods served at other times of the day.
A)True
B)False
Q4) 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
Q5) An egg dish made by placing an egg in a ramekin lined with ham and cooking it in an oven is:
A)roasted egg
B)coddled egg
C)basted egg
D)shirred egg
Q6) How are Belgian waffles served?
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Chapter 34: Custards, Creams, Frozen Desserts Sauces
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Sample Questions
Q1) Raw fish served on seasoned rice is known as:
A)inari zushi
B)fukusa zushi
C)nigiri sushi
D)sashimi
Q2) Spinach and feta wrapped in phyllo and baked describes:
A)rumaki
B)hummus
C)satay
D)spanakopita
Q3) How are hot closed sandwiches,such as hamburgers,usually presented to the diner?
Q4) 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
Q5) Sandwiches can be served at any meal and are a good way to demonstrate the chef's creativity.
A)True
B)False
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Chapter 35: Plate Presentation
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Sample Questions
Q1) Liqueurs are traditionally made from herbs,fruits,nuts,spices,and flowers or other flavourings infused into a nonalcoholic base.
A)True
B)False
Q2) Juice can be extracted from fruit by:
A)pressure and blending
B)processing and puréeing
C)cooking and straining
D)pressing and purifying
Q3) Most of the worlds' wine is made from grapes belonging to the "Vitis vinifera" family.Several of these varietals are called "noble".List three red wine grape types considered noble.
Q4) While black and oolong tea may be served hot,it is best to serve green tea cold.
A)True
B)False
Q5) What are the four guidelines for matching beer with food?
Q6) What is the name for diluted,sweetened juice of peaches,apricots,guavas,black currents,or other fruits whose juice would otherwise be too thick or too tart to drink straight?
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Chapter 36: Buffet Presentation
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Sample Questions
Q1) Serviceware should be selected based on its unique shapes or bold patterns and colours.
A)True
B)False
Q2) The process of offering foods to diners in a way that is visually pleasing is called:
A)service
B)presentation
C)composition
D)buffet
Q3) What is the batter used for making cookie-like decorations and garnishes?
Q4) Presentation techniques are divided into two broad categories: those applied to specific________________ and those applied to the ______________.
Q5) 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
Q6) Why is good plate presentation important?
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