Questions for Discussion

Appears in

Published 2010

Define the term condiment. List at least five condiment categories, and give an example of each.
Explain the term embellishment. How does an embellishment differ from a garnish?
Explain the differences between a cracker, a chip, and a croûton. How are these embellishment items used? How should they be stored?
List and describe at least three types of pastry containers used in garde manger work. Give an example of how each might be used. As a garde manger chef in a large food-service operation, what are your options for obtaining pastry containers? In a small operation, what are your options?
Discuss the use of aspic garnishes and décor items. Give an example of an aspic plate garnish. Give an example of an aspic platter garnish.
Discuss the use of savory ices and foams. Describe the two types of savory ices, and give an example of each. Describe the two types of savory foams, and explain how each is prepared.
Explain the concept of plate painting. What is meant by the expression “flavor comes first”? Draw pictures of typical plate painting designs.
Discuss food décor. How does it differ from food garnish?
What is a pièce montée? Discuss the history of pièces montée. How are they used today?
What type of ice is used for ice sculpting? Why is it important to temper ice for ice sculpting? Explain how you would prepare an ice block for sculpting.
List six safety guidelines for ice sculpting.

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