Question 1

Three of the following are basic elements of a buffet platter. Which one is not?

Accepted Answer

A)  garnish 
B)  appetizer 
C)  centerpiece 
D)  main food item 
A)  garnish 
B)  appetizer 
C)  centerpiece 
D)  main food item B

Question 2

If you ordered Steak Forestière, you can expect your steak to be served with __________.

Accepted Answer

A)  onions 
B)  potatoes 
C)  asparagus 
D)  mushrooms 
A)  onions 
B)  potatoes 
C)  asparagus 
D)  mushrooms D

Question 3

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-If we wish to make 100 black bean cakes (90 grams per cake) for service, how much black bean cake mixture, in kg, will have to be made?

Accepted Answer

9 kg

Question 4

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-If we wish to make 100 black bean cakes (3.0 ounces a piece) for service, how much black bean cake mixture, in pounds, will have to be made? __________

Accepted Answer

The answer of Math (U.S.)
For each of the math questions,...

Question 5

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-For a banquet dinner, each guest will be served 2 black bean cakes (90 grams a piece). How many guests can be accommodated with the original recipe yield of 2.5 kg?

Accepted Answer

The answer of Math (Metric)
For each of the math questions,...

Question 6

Every plate of food should have a garnish to give it a color accent.

Accepted Answer

A) True 
 B)False

Question 7

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-The black bean cakes recipe yields 5 pounds of black bean mixture. If the portion size of the original recipe is decreased to 2.5 ounces per person, how many servings can be made? __________

Accepted Answer

The answer of Math (U.S.)
For each of the math questions,...

Question 8

When designing a cold platter, it is a good idea to "get movement into your design." Which of the following is the best example of what this means?

Accepted Answer

A)  Design your platter so that customers can eat its contents as rapidly as possible. 
B)  At least part of the food should be arranged so that it moves on a small lazy susan. 
C)  Your platter is designed so that when your customers view it, their eyes follow the lines of food you have placed upon it. 
D)  Your platter should be designed so that customers can remove items from it easily even if the serving line is moving past it rapidly. 
A)  Design your platter so that customers can eat its contents as rapidly as possible. 
B)  At least part of the food should be arranged so that it moves on a small lazy susan. 
C)  Your platter is designed so that when your customers view it, their eyes follow the lines of food you have placed upon it. 
D)  Your platter should be designed so that customers can remove items from it easily even if the serving line is moving past it rapidly.

Question 9

Hot foods in chafing dishes are usually placed last on a buffet table.

Accepted Answer

A) True 
 B)False

Question 10

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-The black bean cakes recipe yields 2.5 kg of black bean mixture. If the portion size of the original recipe is decreased to 75 grams per person, how many servings can be made?

Accepted Answer

The answer of Math (Metric)
For each of the math questions,...

Question 11

The largest item on a plate should be placed at the back so it doesn't hide the other foods.

Accepted Answer

A) True 
 B)False

Question 12

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-For a banquet dinner, each guest will be served a 2 black bean cakes (3 ounces a piece). How many guests can be accommodated with the original recipe yield of 5 pounds? __________

Accepted Answer

The answer of Math (U.S.)
For each of the math questions,...

Question 13

When arranging a buffet table, it is best to place the __________.

Accepted Answer

A)  desserts on a separate table 
B)  hot foods so that they are chosen first 
C)  more expensive foods before the less expensive ones 
D)  silverware and napkins at the beginning of the table 
A)  desserts on a separate table 
B)  hot foods so that they are chosen first 
C)  more expensive foods before the less expensive ones 
D)  silverware and napkins at the beginning of the table

Question 14

The buffet is a popular and profitable form of food presentation because it is __________.

Accepted Answer

A)  efficient 
B)  adaptable 
C)  visually appealing 
D)  all of these 
A)  efficient 
B)  adaptable 
C)  visually appealing 
D)  all of these

Question 15

It is helpful to have a variety of shapes and colors on a plate to make it look attractive.

Accepted Answer

A) True 
 B)False

Question 16

The three basic elements of a buffet platter are the centerpiece, the main food item, and the garnish.

Accepted Answer

A) True 
 B)False

Question 17

It is important to serve __________.

Accepted Answer

A)  hot foods hot, on hot plates 
B)  cold foods cold, on cold plates 
C)  both of these 
D)  neither of these 
A)  hot foods hot, on hot plates 
B)  cold foods cold, on cold plates 
C)  both of these 
D)  neither of these

Question 18

When designing a platter, it is important to __________.

Accepted Answer

A)  plan ahead 
B)  give the design a focal point 
C)  let the guests see the best side of everything 
D)  all of these 
A)  plan ahead 
B)  give the design a focal point 
C)  let the guests see the best side of everything 
D)  all of these

Question 19

More expensive foods should be placed at the beginning of a buffet line to impress the customers.

Accepted Answer

A) True 
 B)False

Question 20

__________ would be an appropriate garnish for poached chicken served with duchesse potatoes and cream sauce.

Accepted Answer

A)  Steamed cauliflower 
B)  Small pearl onions 
C)  Buttered peas in a tomato half 
D)  Braised turnips 
A)  Steamed cauliflower 
B)  Small pearl onions 
C)  Buttered peas in a tomato half 
D)  Braised turnips

Exam 29: Bakeshop Production: Basic Principles and Ingredients

Three of the following are basic elements of a buffet platter. Which one is not?

If you ordered Steak Forestière, you can expect your steak to be served with __________.

Math (Metric) For each of the math questions, write the correct answer on the lines below. -If we wish to make 100 black bean cakes (90 grams per cake) for service, how much black bean cake mixture, in kg, will have to be made?

Math (U.S.) For each of the math questions, write the correct answer on the lines below. -If we wish to make 100 black bean cakes (3.0 ounces a piece) for service, how much black bean cake mixture, in pounds, will have to be made? __________

Math (Metric) For each of the math questions, write the correct answer on the lines below. -For a banquet dinner, each guest will be served 2 black bean cakes (90 grams a piece). How many guests can be accommodated with the original recipe yield of 2.5 kg?

Every plate of food should have a garnish to give it a color accent.

Math (U.S.) For each of the math questions, write the correct answer on the lines below. -The black bean cakes recipe yields 5 pounds of black bean mixture. If the portion size of the original recipe is decreased to 2.5 ounces per person, how many servings can be made? __________

When designing a cold platter, it is a good idea to "get movement into your design." Which of the following is the best example of what this means?

Hot foods in chafing dishes are usually placed last on a buffet table.

Math (Metric) For each of the math questions, write the correct answer on the lines below. -The black bean cakes recipe yields 2.5 kg of black bean mixture. If the portion size of the original recipe is decreased to 75 grams per person, how many servings can be made?

The largest item on a plate should be placed at the back so it doesn't hide the other foods.

Math (U.S.) For each of the math questions, write the correct answer on the lines below. -For a banquet dinner, each guest will be served a 2 black bean cakes (3 ounces a piece). How many guests can be accommodated with the original recipe yield of 5 pounds? __________

When arranging a buffet table, it is best to place the __________.

The buffet is a popular and profitable form of food presentation because it is __________.

It is helpful to have a variety of shapes and colors on a plate to make it look attractive.

The three basic elements of a buffet platter are the centerpiece, the main food item, and the garnish.

It is important to serve __________.

When designing a platter, it is important to __________.

More expensive foods should be placed at the beginning of a buffet line to impress the customers.

__________ would be an appropriate garnish for poached chicken served with duchesse potatoes and cream sauce.

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