WorksheetsPresentation of Appetizers
Total questions: 10
Worksheet time: 2mins
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.
