fn 102 lec mod 2
Authored by Eric II Espina
Business
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72 questions
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1.
MULTIPLE SELECT QUESTION
45 sec • 1 pt
what are the 3 essentials of food preparation?
work habits
preparation and cooking technique
plating
quality ingredients
2.
MULTIPLE SELECT QUESTION
45 sec • 1 pt
what are the basics of plating?
highlighting all ingredients
portion size
aesthetic pleasing
balance
Answer explanation
highlight key ingredients
create a framework
3.
MULTIPLE SELECT QUESTION
45 sec • 1 pt
typical parts of a meal?
garnish
vegetables
main dish
sauce
Answer explanation
veggie not only one, other SIDE dishes as well (starch, etc.)
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
where to serve hot food?
on hot plates
on cold plates
on room temperature plates
any plate
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
where to serve cold food?
on hot plates
on cold plates
on room temperature plates
any plate
6.
MULTIPLE SELECT QUESTION
45 sec • 1 pt
How do Asian cultures plate food?
communal plating: serving dishes, large plates, garnished
one-dishes: meat on top of starch that is centered, veggies as sides
bento box: packing many food to maximize space
individual servings: typical plating (main, sides, sauce, garnish, etc)
Answer explanation
bento box: many small details, artistic, colorful, shapes
individual serving: smaller plate w/ serving from main plate, with own garnish
7.
MULTIPLE SELECT QUESTION
45 sec • 1 pt
what are the types of sensory evaluation?
objective
subjective
sensory
all of the above
Answer explanation
objective: numerical values, lab tools
sensory includes preference
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