Chapter 28 Sample Test Questions
Matching
In the blank after each term, write the letter corresponding to the garnish or accompaniment generally
indicated by that term today.
1. Crecy _______ a. spinach
2. Parmentier _______ b. peas
3. Florentine _______ c. assortment of garden vegetables
4. Lyonnaise _______ d. carrots
5. Dubarry _______ e. onions
6. Jardinière _______ f. assortment of spring vegetables
7. Printanière _______ g. asparagus
8. Clamart _______ h. cauliflower
9. Forestière _______ i. mushrooms
10. Princesse _______ j. potatoes
Multiple Choice
11. __________ are factors that must be considered when attempting to balance during plating.
(a) Flavors
(b) Textures
(c) Shapes and colors
(d) all of the above
12. It is important to serve __________.
(a) hot foods hot, on hot plates
(b) cold foods cold, on cold plates
(c) both a and b
(d) neither a nor b
13. If you ordered "Steak Forestière," you can expect your steak to be served with __________.
(a) onions
(b) potatoes
(c) asparagus
(d) mushrooms
14. Which of the following combinations is correct?
(a) Clamart → carrots
(b) Lyonnaise → onions
(c) Princesse → potatoes
(d) Florentine → cauliflower
15. A simple garnish should be __________.
(a) edible
(b) appropriate to the food
(c) planned into the plate layout, not just stuck on haphazardly
(d) all of the above
16. __________ would be an appropriate garnish for poached chicken served with duchesse potatoes
and cream sauce.
(a) Steamed cauliflower
(b) Small pearl onions
(c) Buttered peas in a tomato half
(d) Braised turnips
17. The buffet is a popular and profitable form of food presentation because it is __________.
(a) efficient
(b) adaptable
(c) visually appealing
(d) all of the above
18. Which of the following foods would be least likely to appear as part of a buffet?
(a) ribeye steak
(b) vegetable soup
(c) mashed potatoes
(d) deep-dish apple pie
19. Which of the following sentences are you least likely to read as you browse through a book entitled
"The Bountiful Buffet”?
(a) Always keep your platters and bowls full.
(b) A variety of colors is vital to the success of a buffet.
(c) Arrange items on the table so that it appears full, but not crowded.
(d) Avoid elaborate centerpieces; your guests are much more impressed with the taste of food than
its appearance.
20. When arranging a buffet table, it is best to place the __________.
(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
21. 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?
(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.
22. Three of the following are basic elements of a buffet platter. Which one is not?
(a) garnish
(b) appetizer
(c) centerpiece
(d) main food item
23. When designing a platter, it is important to __________.
(a) plan ahead
(b) give the design a focal point
(c) let the guests see the best side of everything
(d) all of the above
True/False
24. To make a plate look appetizing and lavish, the food should be piled up to the edge of the plate.
25. It is helpful to have a variety of shapes and colors on a plate to make it look attractive.
26. The largest item on a plate should be placed at the back so it doesn’t hide the other foods.
27. Every plate of food should have a garnish to give it a color accent.
28. A really elegant hot banquet platter should be as elaborate as possible.
29. It’s OK to ladle some sauce over the meat on a hot platter, but extra sauce should be served in a
sauce boat.
30. More expensive foods should be placed at the beginning of a buffet line to impress the customers.
31. Hot foods in chafing dishes are usually placed last on a buffet table.
32. The three basic elements of a buffet platter are the centerpiece, the main food item, and the garnish.
33. Hot foods most suitable for buffet service include braised meats and baked casseroles.
Answers to Test Questions
1. d
2. j
3. a
4. e
5. h
6. c
7. f
8. b
9. i
10. g
11. d
12. c
13. d
14. b
15. d
16. c
17. d
18. a
19. d
20. a
21. c
22. b
23. d
24. F
25. T
26. F
27. F
28. F
29. T
30. F
31. T
32. T
33. T
