Dessert Test

Name ____________________ Take Home Test

Date Due _______________ Received ________________

Chapter 21. Dessert Presentation

1. What is the difference between a simple and a complex dessert presentation? a. b. c. d. Simple presentations have no sauces. Simple presentations have no garnishes. Complex presentations have more than one main item. all of the above

2. A simple dessert presentation can consist of the dessert _____. a. b. c. d. e. alone plus garnish plus sauce plus garnish and sauce all of the above

3. Which of the following types of desserts would be appropriate to serve alone (i.e., with no sauce or garnish)? a. b. c. d. a slice of apple pie an elegantly decorated gâteaux both a and b neither a nor b

4. According to your textbook, a garnish _____. a. b. c. d. is a purely decorative item is an edible item complements the main items both b and c

5. An ice cream or sherbet quenelle is formed into a(n) _____. a. b. c. d. square circle diamond oval

6. Fruit, ice cream, sherbet, whipped cream, sugar work, chocolate decorations, and cookies can all be used as _____. a. b. c. d. complex desserts quenelles petit fours garnishes

7. Which of the following garnishes can be baked on parchment paper? a. b. c. d. choux lattice stencil paste Tuile batter all of the above

8. Dessert sauces enhance desserts by their _____ a. b. c. d. flavor appearance both a and b neither a nor b

9. When using contrasting sauces to create a feathered or marbled pattern in a pool of dessert sauce, _____. a. b. c. d. the pattern sauce must be heavier and thicker than the base sauce the skewer or pick used to produce the patterns must be hotter than the sauces the base sauce must be cold and the pattern sauce must be hot none of the above

10. A complex dessert presentation _____. a. b. c. d. contains more than one main item on a single plate may include one or more sauces, garnishes, or both is a simple dessert presentation with more than one sauce or...