Unit 2 K 10

Question 1

Name four types of garnishes

Answer 1

Leaves, chocolate piping, chocolate & sugar work, powdered ingredients

Additional types include berries & fruits, cream/ice cream, edible flowers, and sauces/syrups.

Question 2

Identify four possible flaws in garnishing

Answer 2

Poor finishes, overuse of garnishing, lack of colour contrast, poor texture

Other flaws can include stale ingredients, running of colours, improper temperature, and improper plate.

Question 3

What are the components of complimentary garnishes?

Answer 3

• Edible garnish
• Cost of garnish
• Choosing complementary colours
• Using correct size
• Contrasting textures

These factors help enhance the overall presentation and appeal of a dish.

Question 4

Fill in the blank: A common flaw in garnishing is _______.

Answer 4

overuse of garnishing

Question 5

True or False: Stale ingredients can be considered a flaw in garnishing.

Answer 5

True

Question 6

Fill in the blank: Using _______ textures can enhance the appeal of garnishes.

Answer 6

contrasting

Question 7

List two types of garnishes that involve chocolate.

Answer 7

• Chocolate piping
• Chocolate & sugar work

Question 8

Fill in the blank: Lack of _______ contrast can be a flaw in garnishing.

Answer 8

colour

Question 9

Name one factor to consider regarding the cost of garnishes.

Answer 9

Cost of garnish

Question 10

True or False: Edible flowers cannot be used as garnishes.

Answer 10

False