Factors in Presenting/ Plating Poultry and Game Bird Dishes

Question 1

___ and ___ must be arranged according to enterprise standards for specific dishes.

Answer 1

Sauces AND garnishes

Question 2

TRUE OR FALSE

Choose from very little that is absolutely “right” or absolutely wrong.

Answer 2

TRUE

Question 3

TRUE OR FALSE

There are some preferences that are not solely dictated by tradition, personal wishes, experimentation, cultural influence, or a combination of all of these. For instance, certain preferences can be influenced by biological factors or innate tendencies.

Answer 3

FALSE

Question 4

TRUE OR FALSE

Accompaniments do not always add contrasts to the meat or compliment the type of meat being cooked. For instance, some accompaniments may overpower the flavor of the meat or may not pair well with it.

Answer 4

FALSE

Question 5

What are the inclusions of Accompaniments?

Answer 5

Sauces, Garnishes, and vegetables

Question 6

This Accompaniment flavored to compliment the type of meat cooked.

Answer 6

Sauces

Question 7

This Accompaniment are chopped herbs to add flavor and color to the dish.

Answer 7

Garnishes

Question 8

The preparations for this accompaniment are varied and endless: it can be boiled, roasted, served hot, or cold

Answer 8

Vegetables

Question 9

What adds a finishing touch to a meal?

Answer 9

sauces and garnishes

Question 10

Classify the types of Garnishes

Answer 10

Non-edible and Edible

Question 11

TRUE OR FALSE

Meat shrinks about 25% when cooked.

Answer 11

TRUE

Question 12

Enumerate the Types of service wares.

Answer 12

Plating

Garnishing

Sauces

Accompaniments

Question 13

enumerate non-edible garnishes.

Answer 13

barks, skewers, flags, toothpicks

Question 14

enumerate edible garnishes.

Answer 14

fruits, vegetables, fruits, flowers, and flower petals

Question 15

consideration in choosing garnishes

Answer 15

cost, preparation time, keeping qualities, contrast with food items, complementary qualities