COOKERY MODULE 3 PRESENTING MEAT DISHES

By Ansherina Celso

Draw

Draw a check of how are you felling today.

Multiple Choice

The following are the Elements on the plate. EXCEPT

• Main item

• Dessert

• Side dish

• Sauces

Multiple Choice

Ensure the main ingredient stands out and pay equal attention to the ‘support’.

• Balance Dish

• Keep it Simple

• Highlight the Key Ingredient

• Create Framework

Multiple Choice

Play with colors, shapes, and textures to ensure diners are not overwhelmed.

• Balance the Dish

• Keep it simple

• Highlight the key ingredients

• Create framework

Poll

Starch is placed between 3 to 9 o’clock

• TRUE

• FALSE

Multiple Choice

The following are the finer points. EXCEPT

• Contrast

•    Emphasis

• Simple

• Texture

Multiple Choice

In presenting food dishes avoid weighting one side more heavily than another.

•   Simplicity

• Balance

•   Color

• Weight

Poll

Using big plates is best for a little portion of food when serving.

• True

• False

Poll

Symmetrical plate of food should have unequal numbers and shapes in a design; there may be no clear midpoint.

• true

• false

Open Ended

Enumerate the 5 basic elements of plating

Open Ended

What are the three primary Elements of plating?

Open Ended

1.       Give at least 3 principles of food presentation.

Open Ended

In your own opinion what is the importance of the food presentation?