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C06 KP1 - 1/4

Authored by ZAINATUL ZAINI

Hospitality and Catering

12th Grade

C06 KP1 - 1/4
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20 questions

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1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the primary goal of food presentation?

To improve food quantity

To enhance visual appeal and appetite

To make food more expensive

To focus only on taste

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which of these is NOT a principle of food presentation?

Balance

Overcrowding the plate

Contrast

Harmony

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What element involves creating a balance between colors, textures, and shapes?

Plate size

Symmetry

Visual composition

Garnishing

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Why is symmetry important in food presentation?

It avoids monotony on the plate.

It creates a sense of stability and order.

It highlights the garnish.

It enhances taste.

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What should be considered when choosing a plate for food presentation?

Plate material

Plate size and color

Plate weight

Plate price

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Where should the main item of the dish typically be placed on the plate?

At the center

In a corner

Slightly off-center

Anywhere randomly

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which of these layouts is most suitable for a formal dinner?

Clustered presentation

Linear presentation

Random arrangement

Mixed layout

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