Font size
WorksheetsPresent Vegies
Total questions: 10
Worksheet time: 2mins
Which factor of food presentation is applied using a variety of contrast
(colors, shapes, texture, and flavor) in the selection of foods and garnishes?
Arrangement on the plate
Balance
Portion size
Visual sense
How many colors are suggested on a plate to make it balance?
One to two
Two to three
Three to four
Four to five
Which of the following are needed to add color and balance to a plate by providing an additional element?
Garnish
Plate
Portion size
Visual sense
What guideline in plating is applied when a center of attention is created?
Add sauce or gravy attractively on a plate
Keep food off the rim of the plate
Maintain unity
Make every component count
Which of the following is the process of offering selected food to the diners in a fashion that is visually appealing?
Garnish
Preparation
Presentation
Serving
Which of the following essential factor of food presentation refers to the ability to perform according to required standards?
Arrangement on the plate
Portion size
Professional Skills
Visual sense
What essential factor of food preparation covers proper cutting and cooking of vegetables?
Arrangement on the plate
Good preparation and cooking technique
Professional skill
Visual sense
In arranging vegetables on the plate, every item should be identifiable.
TRUE
FALSE
Pour sauce lavishly around or under the dish or cover only a part of the dish.
TRUE
FALSE
Garnishes are not added just for color, but sometimes they are needed to balance a plate by providing an additional element.
TRUE
FALSE
