Plate/Platter Presentation HOME-WORK

What is the purpose of plate presentation?

• To hide the quality of the food

• To engage the diner's senses

• To make the food look unappealing

• To make the food preparation techniques less noticeable

What factors influence the style of dinnerware used for plating?

• The chef's favorite color

• The availability of plates

• The type of operation and the style of food

• The price of the plates

What is an important consideration for balance in plating?

• Using awkward and jarring combinations

• Selecting foods and garnishes that offer a variety and contrast

• Avoiding variety and contrast

• Using only one color on the plate

Why is it important to match portion size and plates?

• To make the food look messy

• To avoid making the portions look skimpy and the plate overcrowded

• To create an overcrowded appearance

• To make the portions look skimpy

What is considered the main item on the plate?

• The garnish

• The meat, poultry, or fish preparation

• The starch item

• The vegetable

What should be carefully planned to balance tastes, textures, colors, and cooking methods in plating?

• The temperature of the food

• The size of the plate

• The dish

• The type of operation

What is the final touch in plating food?

• The use of truffles

• The use of vegetables flowers

• The use of garnishes

• The use of sauces

What can cold platters range from?

• Elaborate constructions of vegetables

• Simple tray of cold cuts

• Elaborate constructions of meats

• Simple tray of hot cuts

What should be used to decorate cold platters?

• Truffles and fruits

• Meats and poultry

• Truffles and vegetables flowers

• Fruits and vegetables flowers

What is the purpose of incorporating the best and freshest ingredients in plating?

• To make the food preparation techniques less noticeable

• To engage the diner's senses

• To hide the quality of the food

• To highlight the quality of the food and the talents of the chef