Presentation of Appetizers

2. What kind of plate will you choose if you come up with a very colorful appetizer?

• a. Glass plate

• b. Plain ceramic white plate

• c. Wooden plate with very dark color

• d. Ceramic plate with colorful design

3. Which is the CORRECT plating or presentation of appetizer?

• a. Keep food at the rim of the plate

• b. Adapt artistic framing with excessive garnishes

• c. Arrange the dish on plate by overcrowding the garnish

• d. Select plates large enough to hold all items without crowding

4. Which of the following is NOT referred to as accompaniment?

• a. Something that is added to or served with food

• b. Supplementary to or complementary to a certain food

• c. Something added to make food bland and interesting

• d. Something added to food to make it better and more appealing

5. Which one is the best accompaniment for fried dried fish?

• a. Camote tops salad + chili vinegar

• b. Ginataang alamang + atcharang papaya

• c. Soy sauce + kalamansi with atsharang papaya

• d. Mayonnaise + ketchup with atcharang papaya

6. What is added to your appetizer or dish when you want to enhance its flavor by providing balance and contrast for taste?

• a. Sauce

• b. Fruits

• c. Vegetables

• d. Chop herbs

7. What is the purpose of skewers in presenting appetizers?

• a. Hold pieces of food together

• b. Used as garnish in appetizer

• c. To beautify the presentation

• d. Gives impressive appeal

8. What do you think is the CORRECT way in presenting a canape to enhance its visual appeal?

• a. Individualize

• b. Use any skewers

• c. Put it in a cup

• d. arrange it in a short glass

9. Which tips of presenting appetizers below gives impressive appeal?

• a. Make it uniform

• b. Customize it

• c. Roll them up

• d. Individualize

10.Which situation shows sanitation practices in presenting appetizers?

• a. Holding a plate and leaving a finger print on it

• b. Serving appetizers with one mess

• c. Serving appetizer with clean dry plate

• d. Presenting appetizers with clean wet plate

1. Which statement supports the principle of platter presentation “think of the platter as part of the whole”?

• a. A simple design is best.

• b. Make the garnish count.

• c. Serving portion should be arranged artistically.

• d. Presentation must be attractive and appropriate to the other presentation in the table.