Question 1

Which of these desserts would be appropriate to serve alone (i.e., with no sauce or garnish)?

Accepted Answer

A)  A slice of apple pie 
B)  An elegantly decorated gâteaux 
C)  Both a and b 
D)  Neither a nor b 
A)  A slice of apple pie 
B)  An elegantly decorated gâteaux 
C)  Both a and b 
D)  Neither a nor b C

Question 2

Which of the following décor can be baked on parchment paper?

Accepted Answer

A)  Choux lattice 
B)  Stencil paste 
C)  Tuile batter 
D)  All of the above 
A)  Choux lattice 
B)  Stencil paste 
C)  Tuile batter 
D)  All of the above D

Question 3

Which of these statements is one of the general guidelines to follow when planning dessert presentations?

Accepted Answer

A)  Nearly every dessert looks better with a sprig of mint. 
B)  Every component should have a purpose. 
C)  A dessert plate should always contain at least two contrasting elements. 
D)  Every dessert should have a garnish. 
A)  Nearly every dessert looks better with a sprig of mint. 
B)  Every component should have a purpose. 
C)  A dessert plate should always contain at least two contrasting elements. 
D)  Every dessert should have a garnish. B

Question 4

An example of a dessert presentation whose items emphasize one another through contrast is _____.

Accepted Answer

A)  a slice of hot apple pie served with a scoop of ice cream 
B)  chocolate mousse served with crisp wafers 
C)  a vanilla soufflé served with a vanilla sauce 
D)  both a and b 
A)  a slice of hot apple pie served with a scoop of ice cream 
B)  chocolate mousse served with crisp wafers 
C)  a vanilla soufflé served with a vanilla sauce 
D)  both a and b

Question 5

When using contrasting sauces to create a feathered or marbled pattern in a pool of dessert sauce, _____.

Accepted Answer

A)  the pattern sauce must be heavier and thicker than the base sauce 
B)  the skewer or pick used to produce the patterns must be hotter than the sauces 
C)  the base sauce must be cold and the pattern sauce hot 
D)  none of the above 
A)  the pattern sauce must be heavier and thicker than the base sauce 
B)  the skewer or pick used to produce the patterns must be hotter than the sauces 
C)  the base sauce must be cold and the pattern sauce hot 
D)  none of the above

Question 6

Fruit, ice cream, sherbet, whipped cream, sugar work, chocolate decorations, and cookies all can be used as _____.

Accepted Answer

A)  complex desserts 
B)  quenelles 
C)  petit fours 
D)  secondary items or décor 
A)  complex desserts 
B)  quenelles 
C)  petit fours 
D)  secondary items or décor

Question 7

One type of petit four sec is a ____________.

Accepted Answer

A)  small cake iced with fondant 
B)  chocolate curl or cigarette 
C)  quenelle 
D)  small cookie 
A)  small cake iced with fondant 
B)  chocolate curl or cigarette 
C)  quenelle 
D)  small cookie

Question 8

Dessert sauces enhance desserts by their _____

Accepted Answer

A)  flavor 
B)  appearance 
C)  both a and b 
D)  neither a nor b 
A)  flavor 
B)  appearance 
C)  both a and b 
D)  neither a nor b

Question 9

The three essentials a pastry chef must have in order to make attractive dessert presentations include all the following except ______________________.

Accepted Answer

A)  good visual sense 
B)  a collection of plates in various sizes and shapes 
C)  good baking and pastry skills 
D)  professional work habits 
A)  good visual sense 
B)  a collection of plates in various sizes and shapes 
C)  good baking and pastry skills 
D)  professional work habits

Question 10

Which of the following statements about modern dessert plating is not true?

Accepted Answer

A)  Modern pastry chefs often devote as much time to the appearance of plated desserts as they do to the decoration of elegant cakes or the assembly of complex pastries. 
B)  Simple desserts that were once served alone on small plates are now often presented on large plates with a sauce and one or more garnishes. 
C)  In the past, chefs devoted more of their time and creativity to the arrangement of plated food. Today, most creative plating is done tableside by dining room staff. 
D)  One dessert can be plated in many different ways, depending on the overall style of the restaurant. 
A)  Modern pastry chefs often devote as much time to the appearance of plated desserts as they do to the decoration of elegant cakes or the assembly of complex pastries. 
B)  Simple desserts that were once served alone on small plates are now often presented on large plates with a sauce and one or more garnishes. 
C)  In the past, chefs devoted more of their time and creativity to the arrangement of plated food. Today, most creative plating is done tableside by dining room staff. 
D)  One dessert can be plated in many different ways, depending on the overall style of the restaurant.

Question 11

Pouring a pool of sauce to cover the bottom of a plate is called _______.

Accepted Answer

A)  feathering 
B)  flooding 
C)  spreading 
D)  Pooling 
A)  feathering 
B)  flooding 
C)  spreading 
D)  Pooling

Question 12

When selecting the components of a dessert plate, you should decide __________.

Accepted Answer

A)  whether their flavors go together 
B)  whether they offer variety of texture 
C)  whether the colors enhance each other 
D)  all of the above 
A)  whether their flavors go together 
B)  whether they offer variety of texture 
C)  whether the colors enhance each other 
D)  all of the above

Question 13

An ice cream or sherbet quenelle is formed into a(n) _____.

Accepted Answer

A)  square 
B)  circle 
C)  diamond 
D)  oval 
A)  square 
B)  circle 
C)  diamond 
D)  oval

Question 14

A simple dessert presentation may consist of the dessert _____.

Accepted Answer

A)  alone 
B)  plus garnish or secondary items 
C)  plus sauce 
D)  plus garnish and sauce 
E)  all of the above 
A)  alone 
B)  plus garnish or secondary items 
C)  plus sauce 
D)  plus garnish and sauce 
E)  all of the above

Which of these desserts would be appropriate to serve alone (i.e., with no sauce or garnish)?

Which of the following décor can be baked on parchment paper?

Which of these statements is one of the general guidelines to follow when planning dessert presentations?

An example of a dessert presentation whose items emphasize one another through contrast is _____.

When using contrasting sauces to create a feathered or marbled pattern in a pool of dessert sauce, _____.

Fruit, ice cream, sherbet, whipped cream, sugar work, chocolate decorations, and cookies all can be used as _____.

One type of petit four sec is a ____________.

Dessert sauces enhance desserts by their _____

The three essentials a pastry chef must have in order to make attractive dessert presentations include all the following except ______________________.

Which of the following statements about modern dessert plating is not true?

Pouring a pool of sauce to cover the bottom of a plate is called _______.

When selecting the components of a dessert plate, you should decide __________.

An ice cream or sherbet quenelle is formed into a(n) _____.

A simple dessert presentation may consist of the dessert _____.

The Baking Profession

Basic Professional Skills: Bakeshop Math and Food Safety

Baking and Pastry Equipment

Ingredients

Basic Baking Principles

Understanding Yeast Doughs

Lean Yeast Doughs: Straight Doughs

Lean Yeast Doughs: Sponges, Pre-Ferments, and Sourdoughs

Rich Yeast Doughs

Quick Breads

Doughnuts, Fritters, Pancakes, and Waffles

Basic Syrups, Creams, and Sauces

Pies

Pastry Basics

Tarts and Special Pastries

Cake Mixing and Baking

Assembling and Decorating Cakes

Cookies

Custards, Puddings, Mousses, and Soufflés

Frozen Desserts

Fruit Desserts

Chocolate

Marzipan, Pastillage, and Nougatine

Sugar Techniques

Baking for Special Diets

Filters

Exam 22: Dessert Presentation

Which of these desserts would be appropriate to serve alone (i.e., with no sauce or garnish)?

Which of the following décor can be baked on parchment paper?

Which of these statements is one of the general guidelines to follow when planning dessert presentations?

An example of a dessert presentation whose items emphasize one another through contrast is _____.

When using contrasting sauces to create a feathered or marbled pattern in a pool of dessert sauce, _____.

Fruit, ice cream, sherbet, whipped cream, sugar work, chocolate decorations, and cookies all can be used as _____.

One type of petit four sec is a ____________.

Dessert sauces enhance desserts by their _____

The three essentials a pastry chef must have in order to make attractive dessert presentations include all the following except ______________________.

Which of the following statements about modern dessert plating is not true?

Pouring a pool of sauce to cover the bottom of a plate is called _______.

When selecting the components of a dessert plate, you should decide __________.

An ice cream or sherbet quenelle is formed into a(n) _____.

A simple dessert presentation may consist of the dessert _____.

The Baking Profession

Basic Professional Skills: Bakeshop Math and Food Safety

Baking and Pastry Equipment

Ingredients

Basic Baking Principles

Understanding Yeast Doughs

Lean Yeast Doughs: Straight Doughs

Lean Yeast Doughs: Sponges, Pre-Ferments, and Sourdoughs

Rich Yeast Doughs

Quick Breads

Doughnuts, Fritters, Pancakes, and Waffles

Basic Syrups, Creams, and Sauces

Pies

Pastry Basics

Tarts and Special Pastries

Cake Mixing and Baking

Assembling and Decorating Cakes

Cookies

Custards, Puddings, Mousses, and Soufflés

Frozen Desserts

Fruit Desserts

Chocolate

Marzipan, Pastillage, and Nougatine

Sugar Techniques

Baking for Special Diets

Filters